| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Crockpot, Meat, Main dish, Tested |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb |
| 1/4 |
c |
Sauce, soy |
| 1 |
tb |
Honey |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Sherry |
| 2 |
|
Garlic cloves, crushed |
| 1/4 |
ts |
Ginger, ground |
| 1 1/2 |
c |
Stock, chicken; optional |
INSTRUCTIONS
Put all ingredients in crockpot and cook all day on LOW.
Calories per serving: 248
Sylvia's comments: I converted this from a marinate-and-broil recipe that
required better meat. This worked great on cheap stew lamb; it actually
took away the strong lamb taste. I defatted the crockpot juices, thickened
with cornstarch, and used it on green beans. That with the lamb and some
yellow rice made a great dinner.
Recipe and MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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