Guava Habanero Sauce
1 each diced Red Pepper
1 each diced Yellow Pepper
3 Cloves diced of Garlic
1 Teaspoon Cumin
3 diced Habaneros
1 cup of Guava Puree
2 cups Fresh Orange Juice
1/4 cup of Chopped Cilantro
1/2 cup extra virgin olive oil
Salt and Pepper to taste

In a pot add one half cup extra virgin olive oil and heat up until you see a little smoke, now add red pepper, yellow pepper, Habaneros, Sautee for three to four minutes, add Garlic, quickly toss, then remove from fire, add the orange juice, the guava puree, salt and pepper and cook slowly for about 15 minutes, then add chopped cilantro and remove from pot, add to a blender and puree mixture, strain, and allow to cool. Take the above mixture, place in two separate containers, half in each, one will be used to glaze the lamb chops before you cook them. Take the other half and mix with Dijon mustard.

Breadcrumb Mixture
2 cups of Japanese Bread Crumbs
2 tsp of Chopped Garlic
1 Tbsp of Chopped Cilantro
1 Tbsp of Chopped Basil
1 Tbsp of Chopped Mint
Salt and Pepper to taste
1 cup toasted macadamia nuts

Place all of the above ingredients in a mixer Robo Cop style and pulse for about 2 minutes.

Grilled Pineapple and Papaya Salsa
1 Pineapple
1 papaya
1/2 of a diced red onion
1/2 of a diced yellow pepper
1/2 of a diced red pepper
1/4 cup of chopped cilantro
Juice of four lemons
1/4 cup squeezed orange juice
4 Tbsp extra virgin olive oil
4 Tbsp of Honey
1 diced jalapeno
Salt and Pepper to taste

Peel the pineapple and papaya. Slice the pineapple away from the core and scoop out the seeds from the papaya. Slice the pineapple without core into four to five pieces and remove sliced papaya into three to four pieces. Place on the grill and cook for two and half minutes on each side. Set aside and allow to cool in the refrigerator. Take the cooled pineapple and papaya and dice into small dice and place in a mixing bowl. Dice the red onion, yellow pepper, jalapeno, red pepper, and chop cilantro, and add to the papaya mixture. Add the juice of four lemons, one-fourth cup orange juice, extra virgin olive oil, honey, and season with salt and pepper. Place in refrigerator for at least three hours to cool.

Lamb Sauce
2 lbs of lamb bones
1 cup of chopped onions
1 cup of chopped celery
2 cups of chopped carrots
3 Tbsp fresh thyme
3 Tbsp fresh basil
3 Tbsp Fresh mint
1 bottle of red wine, full body
8 each chopped Roma tomatoes
1/2 bottle of Red Ruby Port
2 gal. of water
5 bay leafs
5 Garlic Cloves
3 Tbsp fresh butter
Salt and pepper to taste

Take the lamb bones and put them in a roasting pan and place them in a 375 degree oven for about 30 minutes and then remove from oven, add chopped onions, celery, carrots, thyme, basil, mint, and chopped tomatoes, five cloves garlic, and roast for another 30 minutes. Remove Lamb bones and vegetable mixture in a large stockpot and add port wine, cold water, and red wine. Place stockpot on medium heat until the mixture begins to simmer, and cook for 24 hours very slowly skimming the top as you go. After 24 hours, cool stock and strain. Place the stock in a pot and reduce to a half glaze. Finish by adding three tablespoons of fresh butter.

Recipe for Four People
Rack of Lamb, Frenched (2 each)

Trim excess fat and gristle off lamb racks. Rub Rack of Lamb with Guava Habanero Sauce, Salt and Pepper. In Cast Iron Skillet Sear the Rack of Lamb and Remove. On a Serrated Rack place the lamb racks in a smoker and cold smoke lamb racks for 2 to 3 hours. Place smoked rack of lamb on serrated rack in a 375-degree oven for about 10-15 minutes or medium rare. Remove racks of lamb and allow to cool for four or five minutes. Rub the top of the lamb racks with Guava Habanero mustard mixture and place breadcrumb mixture on top padded down firmly to form a crust. Drizzle the top of the breadcrumb mixture with extra virgin olive oil. Turn the oven to 400 degrees. Place the lamb racks in the oven for about four to five minutes or until the breadcrumbs have toasted light brown. Allow lamb racks to cool, slice lamb racks between the bones, place them on a plate, place a dollop of salsa on each lamb chop, and drizzle with lamb sauce. Serve Immediately.