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Oriental Spring Lamb Chops
| 4 |
New Zealand Spring Lamb shoulder chops, defrosted |
4 |
| 2 tbsp |
sweet mustard |
30 ml |
| 2 tbsp |
orange juice |
30 ml |
| 1 tbsp |
soy sauce |
15 ml |
| 2 tbsp |
minced onion |
30 ml |
| 1/2 tsp |
freshly ground black pepper |
2 ml |
Combine marinade ingredients. Pat chops dry and toss well in marinade. Cover and refrigerate 4 hours or overnight. Nick edges to prevent curling. Place chops on greased grill 4" from hot coals. Barbecue 5-6 minutes per side for medium rare, turning often.
Yield: 4 servings
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