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- 4 lamb shoulder or blade chops, ¾" thick
- ¼ tsp pepper
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp dried rosemary
- 1 tsp Dijon mustard
- 1 tbsp white vinegar
- ⅓ cup mango jam
- Combine all ingredients except chops.
- Cook slowly, stirring until melted.
- Barbeque chops brushing with glaze while cooking.