Recipe - Lamb Teriyaki With Mushrooms

1 One half pound Lean cooked leg of lamb
One fourth cup Japanese style soy sauce
One fourth cup Rice/sherry wine
2 teaspoon Ground ginger
1 Minced small garlic clove
12 ounce Small washed whole mushrooms
2 Quartered and separated
onions
2 tablespoon Salad oil

Cut meat into 2inch 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 34 minutes a side, basting occasionally with marinade.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini