Lamb Chops Teriyaki

• 2 shoulder lamb chops, 3/4 to 1-inch thick
• 1 garlic clove, finely chopped
• 1 tablespoon honey
• 1/4 teaspoon dry mustard
• 1/2 teaspoon ground ginger
• pepper
• 2 tablespoons lemon juice, can use dry sherry
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 1/2 cup long grain rice, cooked

1. Place meat in a deep glass or ceramic dish in a single layer.
2. In a small bowl, combine garlic, honey, mustard, ginger, pepper, lemon juice, oil and soy sauce.
3. Pour over chops and marinate in the refrigerator 8 hours or overnight, turning occasionally.
4. Remove chops from marinade and place on a broiler rack.
5. Pour marinade into a small saucepan to heat.
6. Broil about 4 inches from heat for 7 minutes on each side.
7. Stir hot marinade into the rice and serve.

chops, garlic, honey, mustard, ground ginger, pepper, lemon juice, vegetable oil, soy sauce, long grain rice

Taken from www.food.com/recipe/lamb-chops-teriyaki-208765 (may not work)