4 slices lamb shoulder
1 /2 cup Bertman’s Ball Park Mustard
2 doves, garlic, crushed Fresh chopped chives
One sprig each: fresh sage, rosemary and tarragon
De-bone meat and pound thin with tenderizing mallet. Mix mustard and garlic together and spread on both sides of lamb. Sprinkle with chives. While char-grilling, place herbs directly on hot coals. Keep the lid on your barbecue closed. Cook until the meat is just pink in the center. This marvelous recipe originally called for Bertman’s Ballpark Mustard. Since Bertman’s Original Ball Park Mustard has been called the “Dijon Alternative,” we have substituted our “Made In Ohio” American brand for the popular French type. We think you will appreciate the change and surely your pocketbook will.