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Try adding a Lille lemon juice at a time. You will also have to add a little sugar to counteract the tartness of the lemon. Or cut a whole lemon in quarters and cook it with your food, still need a little sugar
If you provide the recipe, it might be easier for folks to make suggestions. Have you already cooked the lamb? What stage are you at? Is this a dry rub? I'm actually not sure I would go with lemon, but could use more details.
Actually lemon juice works. Think of Indian food
Thats good to know on the lemon juice thank you it makes sense maybe that is why Mexican food also uses a lot of acid red wine vinegar might work to if it's the acid that kills the heat