Lamb teriyaki with mushrooms

Yield: 6 Servings

Measure Ingredient
1½ pounds Lean cooked leg of lamb
¼ cup Japanese style soy sauce
¼ cup Rice/sherry wine
2 teaspoons Ground ginger
1 \N Minced small garlic clove
12 ounces Small washed whole mushrooms
2 \N Quartered and separated onions
2 tablespoons Salad oil

Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate for two hours or longer in refrigerator. Reserve marinade; thread meat on skewers, alternating with mushrooms and onion leaves. Wipe gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting occasionally with marinade.

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