- Combine teriyaki marinade & sauce, wine, rosemary and garlic; remove and reserve 2 Tbsp.
- Pour remaining mixture over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 45 minutes, turning bag over occasionally.
- Remove chops from marinade; discard marinade.
- Place lamb chops 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.)
Rosemary Lamb Chops
ingredients
4 lamb shoulder, arm or blade chops,
each about 1/2 to 3/4 inch thick
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon dry white wine
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
