Lamb Marinade

• Add all ingredients listed under “Lamb Marinade” to a bowl and mix thoroughly until the lamb loin chops are covered. Set aside to marinate for 30 minutes to 24 hours.

Chimichurri

• Add all ingredients listed under “chimichurri” to a bowl and mix until combined and set aside.

Butter Bean Puree

• In a pan over medium heat add all ingredients listed under “Butter Beat Puree” and allow to come to a boil. Once thickened, removed from heat and blend until smooth. Add additional water to loosen if the puree is too thick at first.

Assemble

• In a pan over medium heat, add olive oil and sear the marinated lamb loin chops on all sides until browned. About 2-3 minutes per side.
• Once browned, removed meat from pan and set aside.

Sauce

• In the same pan, add the diced onions and bell peppers and sauté until the edges start to brown. Season with salt and black pepper.
• Once browned, add tomato paste and all to cook until the paste turns a deep red. About 3-4 minutes.
• Then add water and chicken bouillon. Allow the sauce to reduce and cook for 5-6 minutes.
• Once the sauce starts reducing, returned the browned lamb loin chops to the pan.
• Cover and allow the sauce to continue to thicken. Cook for an additional 10 minutes. 10 minutes will get you to a medium well cook on the lamb loin chops.

Plate

• Once cooked to preferred doneness, lay down a nice bed of the butter bean puree. Followed by a few piece of lamb and a nice drizzle of chimichurri over the top.
• Enjoy!

• In a large bowl add every except brown sugar, ketchup, butter beans and scotch bonnet peppers.
• Thoroughly mix and allow to marinate 24 hours minimum up to 48 hours.
• Once marinated, remove from fridge and allow to come to room temperature.
• In a large bottom pan over medium heat add 2 tbsp olive oil and 3 tbsp brown sure.
• Stir constantly until the sugar and oil mix and start to caramelize into a light brown color.
• Remove all marinade from the meat and sear in batches on all sides if possible.
• Add all browned meat pieces back to the pot with the entirety of the marinade and 1 cup of water.
• Allow to cook over low heat for 1.5 -2 hours. Once meat is fork tender transfer to a dish.
• Skim excess oil from sauce. Add 2 cans butter beans, ketchup and scotch bonnets. Allow to come to a boil and reduce and thicken slightly.
• Once reduced add oxtail back to pot and bring back to a slight boil being careful not to burst the scotch bonnets. This could lead to a really spicy final.
• Serve immediately. Enjoy!