Hot Cha Cha Lamb Chops

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Recipe for Hot Cha Cha Chops - Roasted Lamb Chops with Scotch Bonnets. After a few bites of this dish, your mouth won't know whether it's supposed to mambo or meringue.


  • Marinade:
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh mint leaves
  • 2 fresh Scotch bonnet chiles (habaneros), stemmed, seeded and minced
  • 12 (4 to 5 ounce) lamb chops, each 1 inch thick
  • 6 tablespoons canola oil
  • Rub:
  • 2 tablespoons salt
  • 1 tablespoon ground sage
  • 1 1/2 teaspoons Insanity spice or dried habanero chile flakes
  • 1/2 teaspoon lemon zest


  1. Prep Time 1 Hour
  2. Preheat the oven to 450° F.
  3. In a small bowl, mix together the marinade ingredients. Place the chops in a large container and pour the marinade over them. Turn to coat. Cover with plastic wrap and refrigerate for 20 minutes or so.
  4. Mix together all the rub ingredients in a small bowl and pour onto a large plate. One at a time, remove the chops from the marinade and dip into the rub mixture, coating each side.
  5. In a large skillet, heat 2 tablespoons of the oil and brown each side of the chops, 4 at a time, 1 to 2 minutes on each side, adding 2 tablespoons of the oil before each batch.
  6. Transfer the chops to a baking pan and roast all of them in the oven until medium-rare, about 10 to 12 minutes.