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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.