Lamb chops are a delicious red meat with a very unique flavor. I personally love the addition of a spicy pepper to accompany the underlying sweetness of the lamb. Using dried habanero flakes gave this dish the extra kick we were looking for.
The mushroom soy sauce and lemon juice marinade is a nice mixture with the habanero rub as well. Be sure to marinade at least a few hours, but preferably overnight so the lamb chops can absorb the flavor.
Set the lamb chops in a large baking dish and rub with habanero flakes. Get them nice and embedded into the meat. Add salt and pepper to taste.
Mix mushroom soy sauce with lemon juice in a small bowl and pour over lamb chops.
Marinade in refrigerator overnight.
Bake lamb chops at 375 degrees for 30 minutes for medium doneness. Cook another 10 minutes if you prefer your lamb chops well done. I tossed in 4 sliced potatoes and 10 asparagus spears to bake.
Serve lamb chops with a dollop of pineapple jam!
