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What’s for dinner tonight?  Try a Caribbean specialty.  

Lamb Chops with Apricots from Jamaica

Servings:  Makes 8 Servings


-a dash pepper

8 Medium lamb chops, trimmed

2 tablespoons of chopped parsley

2 teaspoon of instant coffee crystals

1 can sliced peaches or apricots

-(16 oz. can)



In a large skillet brown meat; remove and keep warm. Drain fruit, reserving liquid in skillet.  Add coffee crystals. Cook over high heat 5 min. to reduce and thicken liquid.

Return meat to skillet; simmer 8 to 10 minutes, turning frequently. Add the fruit, parsley and pepper. Cover and heat through for about 5 min.

VIDEO: Another great recipe from Real Food For The Soul featuring Chef Michele Wilson.