Lamb Ribs Teriyaki
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
lamb
breast |
|
| 1 | teaspoon |
garlic salt
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | cup |
sherry
|
*
|
| 1 | teaspoon |
seasoning
Mei yen style, or Chinese seasoning |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
lamb
breast |
|
| 5 | ml |
garlic salt
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| 118 | ml |
sherry
|
*
|
| 5 | ml |
seasoning
Mei yen style, or Chinese 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.
