Teriyaki Lamb Chops
|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)|
|Ginger root||1 Tablespoon, minced|
|Vegetable cooking spray||1|
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.