Title: Lamb Teriyaki with Mushrooms
Categories: Japanese Lamb
Yield: 6 Servings
| 1 1/2 | lb | Lean cooked leg of lamb |
| 1/4 | c | Japanese style soy sauce |
| 1/4 | c | Rice/sherry wine |
| 2 | ts | Ground ginger |
| 1 | | Minced small garlic clove |
| 12 | oz | Small washed whole mushrooms |
| 2 | | Quartered and separated onions |
| 2 | tb | 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.