Yield: 4 to 6 Servings

INGREDIENTS

Lamb Chops - 4 to 6 steaks
Green Seasoning - 1/2 cup
Salt - to taste
Black Pepper - to taste
Guava BBQ Sauce

METHOD

1. Wash lamb and drain.
2. Place in bowl and season with green seasoning, salt and black pepper.
3. Cover and place in refrigerator for 4 to 6 hours or overnight to marinate.
4. Place at the bottom of medium stock pot, add 1/2 cup of water, cover and turn heat to medium to low.
5. Allow to cook for 20 minutes.
6. Grill on your Coal Pot or BBQ Grill to your desired doneness ensuring to coat with BBQ Sauce.
7. Once cooked, remove from heat, cover and allow to rest for 10 to 15 minutes.

GUAVA BBQ SAUCE INGREDIENTS (Yield - 28 oz)

2 Tbsp of Vegetable Oil
¼ Cup Minced Onions
2 Cloves of Garlic (minced)
4 oz Angostura 1919 Dark Rum
8 oz Guava Jam
16 oz Smoky BBQ Sauce
1 Tsp Cumin Powder
1 Tsp Paprika Powder
1 Tsp Chili Powder
8 Dashes of ANGOSTURA® orange bitters
4 Dashes of ANGOSTURA® aromatic bitters
1 ¼ Tsp Salt
¾ Tsp Black Pepper

METHOD

1. Place a medium sauce pan over high heat and add the vegetable oil.
2. When heated, add the onion and garlic and sauté for 3 minutes.
3. Carefully add the dark rum to flambé, tilting the pot away from your face to prevent burns.
4. When flame dies down, stir gently and immediately add the guava jam.
5. Reduce heat to medium and cook until the jam has melted down in consistency.
6. Add the bbq sauce, cumin, paprika and chili powders. Stir to combine and let simmer for 8 to 10 minutes stirring occasionally to prevent aggressive bubbles from breaking the surface.
7. Add the bitters and stir. Taste and season with salt and black pepper to your desire.
8. Remove from stove and use this sauce as your basting bbq sauce for grilling meats, also to baste pork, chicken, beef and seafood when baking in the oven or even when using a charcoal pit.

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