Serves 4

• 4 Grow & Behold Shoulder Chops or Rainbow Chops, or 8 Lamb Chops
• 2 teaspoons freshly ground ancho chile pepper (with seeds)
• 2 teaspoons freshly ground chipotle chile pepper (with seeds)
• ½ teaspoon freshly ground coffee
• ½ teaspoon raw sugar
• ½ teaspoon toasted garlic (granulated)

Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Mix spices together. Sprinkle evenly on chops. Cook to medium-rare (see How To Cook Lamb Chops).

A note about using whole dried chile peppers: Buy dried chiles and store in an airtight jar. Chop coarsely and grind in a spice mill or coffee grinder. Excess ground chiles can be stored for a week.

Recipe by Naf Hanau // Published in Joy of Kosher, Pesach 2015