New Zealand Lamb Chops + Soy Guava + Candied Jalapeno

Att Square
COM 2017

New Zealand Lamb Chops + Soy Guava + Candied Jalapeno

by Chef Adrianne Calvo, Chef Adrianne’s Vineyard Restaurant and Wine Bar

What you need:

1 rack New Zealand Lamb, sectioned into chops
1 tablespoon Brown Sugar
1 tablespoon chef’s Dust (garlic salt, paprika, black pepper)
Canola oil
1/2 cup light soy sauce
1/2 guava marmalade
1 jalapeno, thinly sliced
1/2 cup sugar
1/2 cup water
Edible flowers as garnish


On a clean work surface, season chops generously with brown sugar and chef’s dust. Add enough canola oil to coat a large skillet and heat up to medium high. In a mixing bowl, whisk together soy sauce and guava. Set aside. In a small sauce pan bring water and sugar to a boil. Add sliced jalapeno. Simmer until bubbles get slower and larger (candied stage) . Set aside. Add seasoned lamb chops to hot skillet and cook 3 minutes on each side. To serve, smear soy guava on the bottom of a plate, add the lamb chop, and top with candied jalapeno. Garnish with edible flowers.

About the Chef:

Chef Adrianneadrianne_550’s restaurant and wine bar was featured in the Miami New Times’ Best of Miami as having a “cozy, rustic charm.” Her Napa Valley inspired restaurant offers a wide selection of her one of a kind “Maximum Flavor” infused dishes. Read More

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