Lamb ribs teriyaki

4 servings

Ingredients

Quantity Ingredient
4 pounds Breast of lamb
1 teaspoon Garlic Salt
3 tablespoons Soy Sauce
2 teaspoons Sugar
1 teaspoon Ginger; ground
½ cup Sherry
1 teaspoon Mei Yen Seasoning

Directions

BARB DAY

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.

Source: Spice Islands Cookbook 1967

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