| 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 | t | Ground ginger |
| 1 | Minced small garlic clove | |
| 12 | oz | Small washed whole mushrooms |
| 2 | Quartered and separated | |
| onions | ||
| 2 | T | 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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