- Combine 1/4 cup less sodium teriyaki sauce and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chops; marinate 30 minutes.
- Meanwhile, sauté onion in hot oil in large skillet over medium heat about 5 minutes, or until translucent. Add remaining 1/4 cup less sodium teriyaki sauce, brown sugar, beans and 1/4 cup water; stir to combine. Reduce heat and simmer 2 minutes; stir in parsley. Remove from heat; keep warm.
- Reserving marinade, remove chops and place on rack of broiler pan. Broil 8 minutes (for medium-rare), or to desired doneness, turning over and brushing with reserved marinade once.
- Serve beans with chops.
Teriyaki Lamb Chops with White Beans
Yield
Yield: 3 to 4 servings
kikkoman products used:
ingredients
1/2 cup Kikkoman Less Sodium Teriyaki
Marinade & Sauce, divided
1 clove garlic, pressed
4 lamb rib chops, each about 3/4 inch thick
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon brown sugar, packed
1 can (15 oz.) white kidney beans, rinsed and drained
2 tablespoons minced fresh parsley
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
