Lamb Shoulder Recipes

Ingredients:

2 lbs boneless lamb leg or shoulder, cut into strips, 1-inch wide, 1/2-inch thick
1 c soy sauce
1/2 c brown sugar, packed
1/4 c canola oil
1/4 c white vinegar
3 cloves garlic, finely chopped
2 Tsp sesame seeds
2 Tsp ground ginger
1 Tsp salt
24 water chestnuts
24 pineapple chunks
24 cherry tomatoes
12-inch bamboo skewers, soaked in water

Method:

Place strips of lamb in shallow dish. In bowl, combine soy sauce, brown sugar, oil, vinegar, garlic, sesame seeds, ginger and salt; reserve 1/4 cup marinade for basting. Pour remaining marinade over lamb. Cover and refrigerate meat for 4 to 12 hours, turning occasionally.

To assemble teriyaki sticks, remove meat from marinade and discard marinade. Thread lamb strips on bamboo skewers accordion-fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes. Grill over medium-hot coals. Cook 4 inches above coals for 6 to 8 minutes or until desired degree of doneness, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time. Serve immediately.