Tuesday, June 23, 2009

Japanese Lamb Teriyaki with Mushrooms




Ingredients:

1 1/2 lbs. lean cooked leg of lamb1


1/4 cup japanese style soy sauce


1/4 cup rice or sherry wine


2 tsps. ground ginger


1 minced small garlic clove


12 ozs. small washed whole mushrooms


2 quartered and separated onions


2 tbsps. salad oil




Preparation


Cut meat into 2-inch cubes, discard any fat.


Combinelamb with soysauce, wine, ginger and garlic in plastic bag set into bowl


Marinatefor two hours or longer in refrigerator.


Reserve marinade; threadmeat on skewers, alternating with mushrooms and onionleaves.


Wipe gently with oil. Broil 4 inches from heat3 to 4 minutes a side, basting occasionally withmarinade.

Serves 4.


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