Rosemary Lamb Chops Recipe - Cooking Index
Rosemary Lamb Chops Recipe - Cooking Index
| 1/2 cup | 118ml | Kikkoman Teriyaki Marinade & Sauce |
| 1 tablespoon | 15ml | Dry white wine |
| 1 teaspoon | 5ml | Dried rosemary leaves - crumbled |
| 1 | Garlic clove - minced | |
| 4 | Lamb shoulder, arm or blade chops - 1/2" to 3/4" thick |
Combine teriyaki marinade & sauce, wine, rosemary and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 minutes, turning bag over occasionally.
Reserving marinade, remove chops and place on grill 4 to 5 inches from hot coals. Cook 4 minutes on each side (for rare), or to desired doneness, turning over and brushing occasionally with reserved marinade. (Or, place lamb chops on rack of broiler pan. Broil 4 to 5 inches from heat 5 minutes on each side [for rare]; brush with reserved marinade after turning over.)
This recipe yields 4 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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