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. www.backofthebox.com Home Page This recipe created by Kikkoman.