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    Rosemary Lamb Chops

    1/2 cup Kikkoman Teriyaki Marinade & Sauce
    1 tablespoon dry white wine
    1 teaspoon dried rosemary leaves, crumbled
    1 clove garlic, minced
    4 lamb shoulder, arm or blade chops, each about 1/2 to 3/4 inch 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 4 minutes on each side (for 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 minutes on each side [for rare]; brush with reserved marinade after turning over.)

    Makes 4 servings

    This recipe created by Kikkoman.

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