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Lamb teriyaki with mushrooms
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Lamb & Mutton, Sauces & Dressings, Teriyaki |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Lean cooked leg of lamb | | 1/4
| cup | Japanese style soy sauce | | 1/4
| cup | Rice/sherry wine | | 2
| tsp | Ground ginger | | 1
| | Minced small garlic clove | | 12
| oz | Small washed whole mushrooms | | 2
| | Quartered and separated | | | -onions | | 2
| tbsp | Salad oil |
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Procedures:
| 1 | Cut meat into 2-inch cubes, discard any fat. | | 2 | Combine lamb with soy sauce, wine, ginger and garlic in plastic bag set into bowl. | | 3 | Marinate for two hours or longer in refrigerator. | | 4 | Reserve marinade; thread meat on skewers, alternating with mushrooms and onion leaves. | | 5 | Wipe gently with oil. | | 6 | Broil 4 inches from heat 3-4 minutes a side, basting occasionally with marinade |
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