- Combine teriyaki baste & glaze, orange peel and juice, pepper sauce and garlic.
- Trim and discard "fell" and excess fat from lamb; place lamb on grill 5 inches from hot coals. Brush lightly with baste & glaze mixture. Cook about 40 minutes, or until meat thermometer inserted into thickest part registers 140°F (for rare), 160° (for medium) or 170° (for well done), turning lamb over occasionally and brushing frequently with glaze . NOTE: To broil lamb, place on rack of broiler pan. Broil 5 inches from heat source 20 minutes, brushing occasionally with baste & glaze mixture. Turn lamb over and cook 20 minutes longer, or until meat thermometer inserted into thickest part registers 140° (for rare), or to desired doneness, brushing occasionally with glaze.
Teriyaki Butterflied Lamb
ingredients
3/4 cup Kikkoman Teriyaki Baste & Glaze
1 teaspoon grated fresh orange peel
1 tablespoon orange juice
1 teaspoon hot pepper sauce
4 cloves garlic, pressed
1 lamb leg, sirloin or shank half (4 lbs.), boned and butterflied
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
