Rosemary Lamb Chops
Serving Size / Yield
- 1/2 C. Kikkoman Teriyaki Marinade & Sauce
- 1 Tbs. dry white wine
- 1 tsp. dried rosemary, crushed
- 1 clove garlic, minced
- 4 lamb shoulder, arm or blade chops, each about 1/2 to 3/4 in. 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 5 minutes on each side (for medium-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 to 6 minutes on each side [for medium-rare]; brush with reserved marinade after turning over.)Cuts of lamb such as steaks or chops are great on the grill. Grill about 4 inches from the coals or heat on a gas grill and they'll take about 15 minutes total or a little longer for medium well.