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A great, simple and satisfying grilled meal that can be done in minutes. What's unique is how the hot sauce used in the recipe not only brings spice to the finished product but actually brings out the flavors of the meat. Created by our friends Fonz and Gary of Cooking with Canes.
Click here to view the video to this recipe, featuring Fonz at the grill and Gary looming in the background.
4 lamb chops, preferably bone in shoulder or blade cut (though loin chops will work too)
1 bottle light beer
2 tsp Badia Complete Seasoning
1/2 bottle Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce
Preheat grill to medium heat.
Set lamb chops out on a plate in a single layer. Sprinkle a little beer on each side of the chops to moisten the surface (not much, just to moisten -- enjoy the rest yourself) and then dust both sides of the chops with Badia Complete Seasoning.
Let chops sit at room temperature for 10 minutes and then grill slowly over medium heat until cooked to your liking, about 5 min per side.
When done, transfer lamb to plate. As it rests, cost top of chops with Caribbean Curry Scotch Bonnet Pepper Sauce and let it soak in as the meat rests.
Serve alongside grilled veggies or potatoes.
Grill lamb chops