Spicy Lamb Chops


  • 600 gr lamb chops.
  • 3 garlic cloves, crushed.
  • 2 tbsp of Mex-Can Smoky Habanero Sauce.
  • 2 Tbsp of Mex-Can Sacred Pepper Plant Sauce.
  • 1 tbsp of oregano.
  • ½ tbsp of pepper.
  • 3 tbsp virgin olive oil.
  • ½ tbsp of Grasshopper Sea Salt.
  • 250ml of beef stock.
90 minutes
2 servings
Main Dish


How to prepare:

  1. In a bowl mix in sauces, crushed garlic, oregano, pepper, grasshopper sea salt, & olive oil.
  2. Rub the marinade onto the lamb chops and place in the bowl.
  3. Cover and let marinate in the fridge for an hour.
  4. Fry the lamb chops about 3 minutes per side.
  5. Mix the beef stock with the remaining marinade and allow to reduce on a pan at low heat until it has a nappe consistency.
  6. Serve the lamb chops with the reduction on top.
  7. Accompany with potatoes.
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