Lamb chops in Teriyaki garlic glaze
Ingredients for 4 portions
- 300 g lamb rack
- a pinch of salt
- a pinch of pepper
- 1 tbsp vegetable oil
- 5 cloves garlic
- 1 spring thyme
- 100 ml Kikkoman Teriyaki BBQ-Sauce with Honey
- few beans cooked edamame
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Clean the meat, remove unwanted fat. Sprinkle with salt and pepper. Preheat oil in deep frying pan and seal the meat along with garlic cloves and thyme. Cover with lid and put into oven, roast until done to liking. Cut the lamb rack into chops.
Clean the pan. Add Kikkoman Teriyaki BBQ-Sauce with Honey and warm on low heat.
Add lamb chops and fry for a moment on both sides so the glaze coats each side evenly. Garnish with fried garlic cloves, thyme sprig and green edamame beans.
Used products in this recipe
Ingredients for 4 portions
- 300 g lamb rack
- a pinch of salt
- a pinch of pepper
- 1 tbsp vegetable oil
- 5 cloves garlic
- 1 spring thyme
- 100 ml Kikkoman Teriyaki BBQ-Sauce with Honey
- few beans cooked edamame
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.