Lamb teriyaki with mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean cooked leg of lamb |
| ¼ | cup | Japanese style soy sauce |
| ¼ | cup | Rice/sherry wine |
| 2 | teaspoons | Ground ginger |
| 1 | Minced small garlic clove | |
| 12 | ounces | Small washed whole mushrooms |
| 2 | Quartered and separated onions | |
| 2 | tablespoons | Salad oil |
Directions
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.