- In a heavy, gallon size, re-sealable plastic bag, pour 1/2 cup Kikkoman Teriyaki Takumi Sauce over the lamb. Close bag and turn bag to coat lamb. Marinate several hours or overnight in the refrigerator.
- Remove lamb from refrigerator and bring to room temperature before grilling. Grill lamb over medium-high heat, turning once, 12-15 minutes, until desired doneness. Let rest 5 minutes.
- Meanwhile, baste peaches and radicchio with 1/4 cup Spicy Miso Takumi Sauce and grill over medium-high heat 2 minutes per side, turning once to get good grill marks.
- To plate, cut racks between ribs. Place a grilled radicchio half and two peach halves on a plate, topped with several lamb chops. Drizzle with remaining Kikkoman Teriyaki Takumi Sauce and sprinkle with green onions.
Recipe submitted by Paul H., runner up winner of the Kikkoman Teriyaki Takumi Challenge Recipe Contest.