Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Apricot honey crème 3 Tbsp.
Prepared mustard, any type 3 Tbsp.
Mint, chopped 3 Tbsp.
Racks of lamb, frenched 3 ea.


Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Olive oil 1 cup
Raspberry vinegar 1/2 cup
Lemon honey crème 2 Tbsp.
Garlic, minced 1/2 tsp.
Mint, finely chopped 1 Tbsp.
Basil, finely chopped 1 tsp.
White onion, finely chopped 2 Tbsp.


Ingredients Weight Measure
Almonds, sliced 3 oz.
TABASCO® brand Garlic Pepper Sauce 3 drops
Asparagus spears, fresh, blanched 36 ea.
Spring lettuce mix 1-1/2 oz.
Fresh raspberries 48 ea.
Mandarin orange slices 48 ea.


  1. For Marinade, combine TABASCO® Garlic Pepper Sauce, apricot honey, mustard and mint. Mix well. Pour marinade over and rub marinade well into the lamb. Marinate refrigerated for 1 hour.
  2. Grill until desired doneness. After grilling, let the lamb rest for 20 minutes before cutting into chops.
  3. For Vinaigrette, combine TABASCO® Garlic Pepper Sauce, olive oil, vinegar, lemon honey crème, garlic, mint, basil and onions. Mix well with a whisk and hold refrigerated until ready to serve.
  4. For Garnish, sprinkle almonds with TABASCO® Garlic Pepper Sauce and toast. Set aside.
  5. To assemble each salad, place 3 asparagus spears in center of each plate. Place small amount of spring mix off center and arrange 2 individual lamb chops on top. Garnish with 4 raspberries, 4 mandarin orange slices and 1/4 oz. TABASCO® Garlic Toasted almonds. Ladle 1 oz. of Vinaigrette over lamb and serve.

Yield: 12 servings