Japanese Skewered Lamb
Recipe by: Karen S.
2 lb Lean boneless lamb
1/4 c Soy sauce
1 tb Honey
2 tb Vinegar
2 tb Sherry
2 Garlic cloves
1/4 ts Ground ginger
1 1/2 c Bouillon
Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch
wide and 3 inches long across the grain. Combine the remaining ingredients
(crushing the garlic with a garlic press), and pour the mixture over the
meat. Turn the meat to coat it well and let it stand uncovered for 1 hour
at room temperature - or covered overnight in the refrigerator. Turn the
meat occasionally so it gets seasoned evenly. Weave the meat onto skewers.
Broil them about 4 inches from the heat source for about 2 minutes on each
side. Makes 8 servings. 
