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Lamb Teriyaki

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1 ½ lbs. leg of lamb lean, rare, cooked & cooled

 

¼ cup tamari

¼ cup rice or sherry wine

2 tsp. grated ginger

2 garlic cloves, minced

2 tsp. agave

 

12 oz. small, washed, whole mushrooms

2 onions, cut in quarters

1 large green pepper, cut in large chunks

cut lamb into 2" cubes

 

 

 

 

 

 

mix together & marinate lamb for 2 hours or longer in fridge. Reserve marinade.

 


Thread meat on skewers (if you use wood, soak in water for 1 hour to prevent burning) and alternate mushrooms, onions & peppers. Brush gently with oil. Broil 4 inches from heat 3-4 min each side, basting liberally with marinade.

        

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