Honey Mustard Shoulder Chops
| 8 |
New Zealand Spring Lamb shoulder chops |
8 |
| 1/4 cup |
vegetable oil or olive oil |
50 ml |
| 1 tbsp |
freshly squeezed lemon juice |
15 ml |
| 1 tsp |
dried leaf oregano |
5 ml |
| 2 tbsp |
Dijon mustard |
30 ml |
| 2 tbsp |
liquid honey |
30 ml |
| 1 tbsp |
soya sauce |
15 ml |
Trim fat from chops and nick edges to prevent curling. Whisk together oil, lemon juice and oregano. Place chops on greased grill about 4 inches from hot coals. Brush both sides with oil mixture. Barbecue 4 minutes on one side.
Stir mustard with honey and soya sauce. Turn chops and generously brush top side with mixture. Barbecue 4 more minutes. Turn and brush other side with mustard mixture. Barbecue 2 more minutes, watching carefully so chops do not burn. Turn and barbecue additional 2 minutes.
Yield: 4 servings
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