Title: Lamb teriyaki with mushrooms
 Categories: Japanese, Lamb
      Yield: 6 Servings
 
  1 1/2 lb Lean cooked leg of lamb
    1/4 c  Japanese style soy sauce
    1/4 c  Rice/sherry wine
      2 ts Ground ginger
      1    Minced small garlic clove
     12 oz Small washed whole mushrooms
      2    Quartered and separated
           -onions
      2 tb Salad oil
 
  Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy
  sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate
  for two hours or longer in refrigerator. Reserve marinade; thread
  meat on skewers, alternating with mushrooms and onion leaves. Wipe
  gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting
  occasionally with marinade.