Thin strips of lamb are soaked for an hour in an Asian-style marinade, then threaded onto bamboo skewers and broiled.
2 pounds lamb
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons white wine vinegar
2 tablespoons sherry
2 garlic cloves, crushed
1/4 teaspoon ground ginger
1 1/2 cups beef broth
10 bamboo skewers
- Cut lamb into thin strips 1/2 x 3-inches long.
- Combine soy sauce, honey, vinegar, sherry, crushed garlic cloves, ginger, and beef broth. Pour the mixture over the lamb and marinate for 1 hour in a covered container in refrigerator.
- Weave lamb onto 10 bamboo skewers that have been soaked in water.
- Broil about 4-inches from heat source for about 2 minutes on each side.
Makes 6 servings.