Lamb Ribs Teriyaki

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80 minutes Prep: 20 minutes Cook: 60 minutes

1055 calories per serving view nutrition facts

Ingredients

4	pounds	lamb	breast
1	teaspoon	garlic salt
3	tablespoons	soy sauce
2	teaspoons	sugar
1	teaspoon	ginger	ground
1/2	cup	sherry
1	teaspoon	Mei yen seasoning

Directions

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.

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The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!

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