Spicy Rum Lamb Chops
Ingredients:
- 1 ½ tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- 1 Tbsp. Olive Oil
- 3 Garlic Cloves, if you love garlic add an additional clove
- 1 ¼ tsp. Salt, or to taste
- 1 tsp. Black Pepper
- ½ tsp. Cayenne Pepper
- Rum BBQ Sauce* (see below recipe)
- 1 lb. Lamb Chops
- Diced Green Onions, for garnish
Instructions:
- In a large bowl, combine the first 7 ingredients. Add the lamb and rub each chop on both sides. Cover and refrigerate for 2 hours.
- Grill on an outside grill or stove top for 3-4 minutes on each side for medium cooked.
- Brush each side with the Rum BBQ sauce and continue to grill for another minute per side.
- Cover and let it rest for 5-10 minutes before cutting.
- Garnish with diced green onions.
*Rum BBQ Sauce
*Ingredients:
- ½ C. Dark Brown Sugar, packed
- 1 C. Ketchup
- ½ Tbsp. Worcestershire Sauce
- ½ C. Spiced or Dark Rum
- ½ tsp. Garlic Powder
- ½ Tbsp. Chili Powder
- ½ tsp. Ground Cumin
- ½ tsp. Oregano
- 1 Tbsp. Honey
Directions:
- Mix all ingredients in a medium size sauce pan and bring to a boil.
- Simmer on low for about 20 to 30 minutes, covered.
- Allow to cool completely before storing in an airtight container. Use within 3 to 5 days.
Vanilla Chai Hot Toddy
Ingredients:
- 3 Chai Tea Bags
- 1 Vanilla Pod, halved and split longways
- 1 Cinnamon Stick
- 1 oz. Brown Sugar
- 1½ Tbsp. Honey
- 10 oz. Almond Milk
- 5 oz. Dark Rum
- 6 Star Anise, to garnish
Directions:
- Bring 2½ cups of water to a boil in a saucepan. Add the teabags, vanilla and cinnamon. Stir, turn off the heat, then leave to infuse for 6 minutes.
- Squeeze out the tea bags and discard. Add the sugar and honey and stir to dissolve.
- Pour the almond milk into the pan and gently warm through. Remove from the heat and add the rum.
- Divide the drink between 6 mugs (or heatproof glasses) and garnish with star anise. Serves 6.
