Rosemary Lamb Chop

A light and delicious lamb preparation with rosemary, white wine, and teriyaki.

Ingredients
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

Directions
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.

St.Patrick's Day Special-Irish Lamb and Barley Soup

Serve this hearty soup with the traditional Irish Soda Bread.

Ingredients
1 Tbs. vegetable oil
2 1/2 lbs. meaty lamb neck bones
10 C. water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 C. pearl barley, rinsed
3 Tbs. instant beef bouillon
2 tsp. dried thyme
2 bay leaves
1/16 tsp. ground all spice
Salt
Black pepper

Directions
Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.


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