Japanese Skewered Lamb
2 lb Lean boneless lamb 1/4 c Soy sauce 1 tb Honey 2 tb Vinegar 2 tb Sherry 2 Garlic cloves 1/4 ts Ground ginger 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are ...
Ingredients
- 2lblean boneless lamb
- 1/4c soy sauce
- 1tb honey
- 2tb vinegar
- 2tb sherry
- 2garlic cloves
- 1/4ts ground ginger
- 11/2 c bouillon
Directions
- 1
2 lb Lean boneless lamb 1/4 c Soy sauce 1 tb Honey 2 tb Vinegar 2 tb Sherry 2 Garlic cloves 1/4 ts Ground ginger 1 1/2 c Bouillon Before coo
- 2
Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat
- 3
Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator
- 4
Turn the meat occasionally so it gets seasoned evenly
- 5
Weave the meat onto skewers
- 6
Broil them about 4 inches from the heat source for about 2 minutes on each side
- 7
Makes 8 servings
- 8
Calories per serving: 248