The only thing I couldn’t find at the Asian market was was a big bottle of Teriyaki sauce.
I could find small bottles but we use a lot of it in summer, for marinades and vinaigrettes.
I really don’t like paying a fortune for a small bottle, using it as a marinade, then throwing it out.
I decided to make my own.
Not that I mean to brag or anything, but…..
It’s so much better than anything I have ever bought
Grilled Teriyaki Lamb Chops
Total time: 30 minutes
- 4 lamb chops
- 1/4 cup (2oz, 60ml) Teriyaki sauce
- 1 tbs fresh rosemary, chopped
- Teriyaki sauce:
- 1/2 cup (4oz, 120ml) soy sauce
- 1/4 cup (2oz, 60ml) water
- 1/4 cup (1.75oz, 50gr) brown sugar
- 2 tbs sherry vinegar
- 1/2 tsp powdered ginger
- 1/2 tsp garlic powder
- Combine all ingredients for Teriyaki sauce in a saucepan and heat just until sugar and spices dissolve.
- Allow to cool, refrigerate unused portion.
- Combine 1/4 cup Teriyaki sauce and rosemary.
- Pour marinade over chops. and let marinate for 10 – 20 minutes.
- Remove from marinade and cook on barbecue 3 – 5 minutes per side, depending on thickness and heat of fire.
- Remove and serve.
I may have to bet the 5 litre plastic barrel of soy sauce after all.
It’s been a bit of a crazy day, so it’s a short post….
But I was so pleased with the Teriyaki Sauce that I had to share.
Now I have to have a glass of wine.
6 thoughts on “Grilled Teriyaki Lamb Chops”
Sounds like you have a business opportunity !
Oh, those look good, but alas, though I like lamb, the DH does not so I don’t make it. But the teriyaki sounds wonderful!
Lovely. So often, make your own bets anything you buy by oh so much … yes, I’d have to have a glass of wine too!
Kate, or a lot of great sauce!
nightsmusic, it’s the hubs favorite. Use the teriyaki on pork chops (or a pork chop for him and lamb chop for you)
Tanna, and the wine makes it all better LOL
Hi if you can use sliced ginger its better plus use sake instead of water
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