| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Breast of lamb |
| 1 |
ts |
Garlic Salt |
| 3 |
tb |
Soy Sauce |
| 2 |
ts |
Sugar |
| 1 |
ts |
Ginger; ground |
| 1/2 |
c |
Sherry |
| 1 |
ts |
Mei Yen Seasoning |
INSTRUCTIONS
BARB DAY
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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