Teriyaki Grilled Lamb Steaks

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 4
• 7 lamb loin steaks (about 3/4-inch thick)
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup sherry wine or 1/4 cup wine or 1/4 cup red wine
• 1/2 cup molasses or 1/2 cup honey
• 1 tablespoon grated fresh ginger (can use more)
• 2 -3 tablespoons minced fresh garlic (or to taste)
• 1 teaspoon black pepper (or to taste)
• 2 large green onions, coarsley chopped

Recipe

• 1 in a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• 2 using a fork poke holes all over in the lamb steaks.
• 3 add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• 4 place the bag into a large bowl to prevent any leaks.
• 5 cover and refrigerate for 8-24 hours turning occasionally.
• 6 when ready to cook remove lamb steaks, scrape off any ginger, garlic and green onions.
• 7 transfer lamb to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender lamb steak).