Teriyaki Lamb Chops

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A Father’s Day barbecue is a great way to celebrate the first man in your life. Here’s a recipe for Teriyaki Lamb Chops that features ingredients you can easily find at your local organic food store.


Teriyaki sauce has been popular for hundreds of years, since the Japanese first mixed soy sauce, mirin (a sweet rice wine) and sake. The sugars in mirin are the perfect balance to the saltiness and tanginess of the soy sauce and wine. As foods prepared with teriyaki cook, the sugars caramelize, becoming even richer and deeper in flavor and sizzling aroma.

And then, of course, there’s “the glaze effect.” Those caramelizing sugars cause teriyaki to thicken and take on a beautiful sheen. In fact, the name “teriyaki” comes from the Japanese words for luster (teri) and broil (yaki).

Teriyaki Lamb Chops

Makes 4 servings

  • 2/3 cup teriyaki sauce
  • 4 cloves garlic, pressed
  • 1/2 teaspoon dried oregano leaves, crumbled
  • 4 lamb shoulder arm or blade chops, each about 3/4" to 1" thick
  1. Combine first 3 ingredients; remove and reserve 2 tablespoons mixture. Pour remaining mixture over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat lamb well. Refrigerate 1 hour, turning bag over once.
  2. Place lamb on grill 4 to 5 inches from the fire. Cook 6 to 7 minutes on each side (for medium-rare), or to desired doneness, brushing occasionally with reserved sauce mixture.

Recipe courtesy of Kikkoman International Inc.

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