Japanese Skewered Lamb
Japanese Skewered Lamb recipe.
Yield
8 servingsPrep
15 minCook
10 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
lean, boneless |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
sherry
|
|
| 2 | each |
garlic cloves
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 ½ | cups |
bouillon
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
lean, boneless |
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
honey
|
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
sherry
|
|
| 2 | each |
garlic cloves
|
|
| 1.3 | ml |
ginger
ground |
|
| 355 | ml |
bouillon
|
* |
Directions
Before cooking: Cut the lamb into strips that are ⅛ inch thick, ½ inch wide and 3 inches long across the grain.
Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.
Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator.
Turn the meat occasionally so it gets seasoned evenly.
Weave the meat onto skewers.
Broil them about 4 inches from the heat source for about 2 minutes on each side.
