| 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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