CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Japanese |
Japanese, Lamb |
6 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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