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Garlic and Rosemary Lamb

2 tb Olive oil
2 Cloves garlic; crushed
2 tb Freshly chopped rosemary; up to 3
1 ts English mustard
Grated rind and juice of 1 lime
Salt and freshly ground black pepper
4 Lamb shoulder chops

Blend together the oil, garlic, rosemary, mustard, lime rind and juice and seasoning to taste.

Arrange the chops in a dish and coat with the marinade. Cover and leave to marinate in the refrigerator for 2 hours, turning occasionally.

Grill or barbecue for 20 minutes or until cooked according to taste, basting occasionally with the marinade.

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