How Do You Make Scotch Bonnet Lamb Chops?
Scotch Bonnet Lamb chops, some people call this Cha Cha Lamb chops in the Mediterranean-Caribbean region. This is a hot lamb dish with Scotch Bonnet chilis, aka. Habeneros peppers. Try it with rice and a salad. Mix together the marinade ingredients in a bowl. Pour the marinade in a plastic food bag or container. Place the lamb chops in the bag or container. Soak and coat evenly both sides of the chops. Refrigerate for 40 minutes. In a bowl, blend all the rub ingredients together. Pour the rub onto a plate. Take the marinate lamb chops from fridge, and dip both sides of each chop into the rub mixture, one at a time. Preheat oven to 425 degrees F. Heat 4 tablespoons of the canola oil over medium-high. Brown each side of the first 6 lamb chops, about 2 minutes on each side. Put the chops on a plate. Add another 4 tablespoons canola oil to the skillet, and sear the other half of the lamb chops, again approximately 2 minutes per side. Transfer the semi-cooked chops to a large greased baking