Ingredients Weight Measure
Apple vinegar 2 cups
TABASCO® brand Chipotle Pepper Sauce 8 oz.
Salt 2 Tbsp.
Soy 3 Tbsp.
Parsley, fine chop 4 oz.
Lamb chops, very lean rack of 20
Mango sections, fresh 4 cups
Pineapple, crushed, canned with syrup 4 cups
Maple syrup 1/2 cup
TABASCO® brand Habanero Sauce 8 oz.
Nutmeg 2 Tbsp.
Cinnamon 2 Tbsp.


Ingredients Weight Measure
Rice, cooked 7-1/2 cups
Salsa 3-1/4 cups
Green beans, steamed 5 cups


  1. Whisk vinegar and TABASCO® Chipotle Pepper Sauce in a bowl until fully combined. Add salt, soy and parsley (save a pinch for garnish), and whisk again to fully combine items.
  2. Cut the lamb into chops; then place them in a 8x12" pan and cover with the mixture. Cover the pan with plastic wrap and place in refrigeration for 1-2 hours.
  3. Place the mangoes, pineapple, maple syrup and TABASCO® Habanero Sauce in a food processor and puree. This will be the glaze for the lamb chops.
  4. After the lamb chops have marinated, sear them until they are golden brown; this usually takes 3-4 minutes. Then, place on a baking sheet and apply the glaze. Bake in a 350°F oven for 30 minutes, or until desired degree of doneness. About 15 minutes from completion, sprinkle lightly with nutmeg.
  5. To serve, place 1/4 cup cooked rice on each plate. Lean 2 lamb chops against the rice. Place 3 oz. salsa in front of chops. Place 4 oz. green beans next to rice. Drizzle plate with some of the glaze for color.

Yield: 10 servings