Japanese Skewered Lamb
Lamb satay, thin strips of lamb, marinated in soy sauce, honey, vinegar, sherry and garlic, are threaded onto skewers and broiled.
2 pounds lamb
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons white distilled vinegar
2 tablespoons sherry
2 garlic cloves, crushed
1 teaspoon beef bouillon granules
1 1/2 cups beef broth
- Cut lamb into thin strips, about 1/8-inch thick.
- In a bowl, combine soy sauce, honey, vinegar, sherry, crushed garlic cloves, beef bouillon, and beef broth. Pour over the meat and turn to coat evenly. Allow to marinate, uncovered, for 1 hour at room temperature. Turn the meat occasionally.
- Once lamb has finished marinating thread onto skewers.
- Broil about 4 inches from the heat for about 2 minutes on each side.
Makes 8 servings.