| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Breast of lamb |
| 1 |
t |
Garlic Salt |
| 3 |
T |
Soy Sauce |
| 2 |
t |
Sugar |
| 1 |
t |
Ginger, ground |
| 1/2 |
c |
Sherry |
| 1 |
t |
Mei Yen Seasoning |
INSTRUCTIONS
Have breast of lamb cut into serving-size pieces of 2 or 3 ribs.
Arrange ri in glass baking pan or mixing bowl. Combine Soy Sauce,
Ginger, Mei Yen, Garlic Salt, sugar, and wine. Stir until well
blended. Pour over ribs. Marinate for several hours at room
temperature or overnight in refrigerator Drain ribs and barbecue very
slowly over glowing coals, turning frequently and brushing
occasionally with marinade. Barbecue for about hour or until ribs are
crisp and brown and meat is done as desired. Source: Spice Islands
Cookbook 1967 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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