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Teriyaki Lamb Chops

Chef.Foodie's picture
Ingredients
  Lamb loin chops 20 Ounce (1 Inch Thick)
  Dry sherry 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Ginger root 1 Tablespoon, minced
  Vegetable cooking spray 1
Directions

1. Trim fat from chops. Place chops in a large heavy-duty, zip-top plastic bag. Combine sherry and next 4 ingredients; stir well. Pour over chops; seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
2. Remove chops from marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 2 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, uncovered, 7 to 9 minutes on each side or to desired degree of doneness, basting occasionally with marinade.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Lamb
Servings: 
4

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