(Yield: 6 to 8 servings)
3/4 cup Kikkoman Teriyaki Baste & Glaze
1 teaspoon grated fresh orange peel
1 tablespoon orange juice
1 teaspoon hot pepper sauce
4 cloves garlic, pressed
1 lamb leg, sirloin or shank half (4 lbs.), boned and butterflied
- Combine teriyaki baste & glaze, orange peel and juice, pepper sauce and garlic.
- Trim and discard "fell" and excess fat from lamb; place lamb on grill 5 inches from hot coals. Brush lightly with baste & glaze mixture. Cook about 40 minutes, or until meat thermometer inserted into thickest part registers 140°F (for rare), 160° (for medium) or 170° (for well done), turning lamb over occasionally and brushing frequently with glaze . NOTE: To broil lamb, place on rack of broiler pan. Broil 5 inches from heat source 20 minutes, brushing occasionally with baste & glaze mixture. Turn lamb over and cook 20 minutes longer, or until meat thermometer inserted into thickest part registers 140° (for rare), or to desired doneness, brushing occasionally with glaze.
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