Japanese skewered lamb (low cal)
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Japanese skewered lamb (low cal)
  Japanese    Lamb  
Last updated 6/12/2012 12:43:27 AM. Recipe ID 2615. Report a problem with this recipe.
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      Title: Japanese skewered lamb (low cal)
 Categories: Lowcal, Main dish, Meats, Lamb
      Yield: 8 Servings
 
      2 lb Lean boneless lamb
    1/4 c  Soy sauce
      1 tb Honey
      2 tb Vinegar
      2 tb Sherry
      2 ea Garlic cloves
    1/4 ts Ground ginger
  1 1/2 c  Bouillon
 
  Before cooking:  Cut the lamb into strips that are 1/8 inch thick,
  1/2 inch wide and 3 inches long across the grain.  Combine the
  remaining ingredients (crushing the garlic with a garlic press), and
  pour the mixture over the meat.  Turn the meat to coat it well and
  let it stand uncovered for 1 hour at room temperature - or covered
  overnight in the refrigerator.  Turn the meat occasionally so it gets
  seasoned evenly. Weave the meat onto skewers. Broil them about 4
  inches from the heat source for about 2 minutes on each side. Makes 8
  servings. Calories per serving: 248
 




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Recipe ID 2615 (Apr 03, 2005)

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