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Purchased from the Black Estate in Dallas, Texas in 1990. Dated 1964.
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 garlic clove, minced
- ¼ teaspoon ground ginger
- 4 large Lamb shoulder chops
- Mix together mustard, honey, garlic and ginger.
- Trim excess fat from chops and place on grill.
- Generously spread chops with half of spice mixture and baste during grilling.