Recipe#25030

Title: Lamb Teriyaki with Mushrooms

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

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.