Teriyaki Lamb Chops

• 4-8 lamb chops, 3/4-inch thick
• 1/4 cup of brown sugar
• 2 teaspoons of ground ginger
• 3/4 cup of soy sauce
• 1/4 cup of lemon juice
• 1 clove garlic
  
  Arrange chops in glass baking dish. Combine brown sugar, ginger, soy sauce, lemon juice, and garlic. Pour over lamb and marinate for at least 3 hours or overnight in the refrigerator, turning occasionally. Preheat broiler. Place chops on rack in broiling pan 3-5 inches form heat. Broil until desired degree of doneness, turning over. 

Teriyaki Leg of Lamb

• 7 to 8 pounds of leg of lamb, boned
• 6 to 8 cloves garlic
• Ginger
• 1 lg. bottle Kikkoman teriyaki marinade
• 2 cups of cooking sherry

Slice garlic and insert into slits on the bone side of lamb. Rub ginger liberally over boned side. Marinade of Kikkoman and sherry is poured over lamb and placed in a large plastic container. Cover and refrigerate overnight. Turn frequently. Grill on barbecue for 18 minutes per side.