Busters Recipes

Japanese Lamb Teriyaki with Mushrooms
 
1 1/2 lbs. lean cooked leg of lamb
1/4 cup japanese style soy sauce
1/4 cup rice or sherry wine
2 tsps. ground ginger
1 minced small garlic clove
12 ozs. small washed whole mushrooms
2 quartered and separated onions
2 tbsps. salad oil
 
Cut meat into 2-inch cubes, discard any fat. Combine
lamb with soy
sauce, wine, ginger and garlic in plastic bag set into
bowl. Marinate
for two hours or longer in refrigerator. Reserve
marinade; thread
meat on skewers, alternating with mushrooms and onion
leaves. Wipe gently with oil. Broil 4 inches from heat
3 to 4 minutes a side, basting occasionally with
marinade.
Serves 4.