#Chilli and Manuka Honey Lamb Chop recipe

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Chilli and Manuka Honey Lamb Chops

These mouth-watering Chilli and Manuka Honey Lamb Chops make a beautiful and delicious lunch on a warm and sunny Sunday! Have a good one!

Ingredients (serves 2):

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried marjoram

1/4 teaspoon ground hot chilli

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 heaped teaspoon pure raw Manuka Honey

1 1/2 tablespoon canola oil

2 beautiful (180-gram/6.35-ounce) lamb shoulder chops

In a large, shallow plate, combine dried thyme, dried sage, dried marjoram, ground chilli, salt and black pepper. Give a good stir, to mix.

Add Manuka Honey and canola oil, whisking well, until well-blended.

Add lamb chops to the plate, and thoroughly coat them and rub them in the marinade.

Place in the refrigerator, and allow to marinate, at least one hour (but the longer, the better!)

Heat canola oil in a large frying pan over medium-high heat. Once hot, add marinated lamb chops, and cook them, about 5 minutes on each side, turning them and glazing them with leftover marinade often, until well-grilled.

Serve Chilli and Manuka Honey Lamb Chops hot, with Lime and Manuka Honey Mint Sauce and Lemon and Mint Creamed Cucumbers, and a full-bodied red like a Waiheke Island Pinot Noir.