Tuesday, June 23, 2009

Japanese Lamb Teriyaki with Mushrooms


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


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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