(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.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
On any one (1) Kikkoman product.