Latin Spiced Lamb chops with Black bean Avocado Salad

dear fans its the day of the dead and of course 1st day of November! yay, which means thanksgiving is coming up, so today to celebrate flavors of day of the dead from mexico, mom and I made latin spiced lamb chips with black bean and avocado salad, using Chef Dexter Ridley's lamb chop rub. mmm so I hope you are enjoying the 1st day of November on my next blog will talk about a very special recipe contest/thanksgiving dilmmia happening at chef ava marie headquarters in west Winston manor so get cooking tonight!

Latin spiced lamb chops with Avocado black bean salad

for the black bean avocado salad
1 can black beans, rinsed and drained
1 jalapeno, seeded, and chopped
2 scallions sliced thinly
2 tsp agave nectar
juice of 1 lime
1 avocado, pitted and cubed
salt and pepper to taste
1/2 tsp cumin

for the lamb chops

1 1/2 tbsp. ground cumin
1 tbl coarse kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp chili powder
1/8 tsp ground cloves
1/4 cup olive oil

method
for the salad mix everything together until mixed through cover with plastic wrap and refridgrate while you make the lamb chops. taste adjust seasoning and Boom!
for the lamb chops preheat oven to 375 degrees whisk the first 5 ingredients in a small bowl or ramekin. add oil to another bowl brush both sides of lamb with oil to coat then press lamb chops into the spices to coat both sides. roast chops for about 45 minutes or until done. test with meat thermometer at 135 degrees for medium rare. let sit for 10 minutes on a platter serve with Black bean avocado salad enjoy!