Roasted Garlic Teriyaki Lamb Chops     
Posted by:  Bev Mon, 1 Mar 2004, at 7:26 a.m.

 
Ingredients:
2 pounds rib, shoulder or loin Iamb chops (1/2 to 3/4 inch thick)
1/2 cup KIKKOMAN Roasted Garlic Teriyaki Marinade & Sauce
3 tablespoons minced fresh parsley
2 tablespoons dry red wine

Directions:
Place Iamb chops in a large re-sealable plastic bag. Combine roasted garlic teriyaki sauce, parsley and wine; reserve 2 tablespoons mixture. Pour remaining mixture in bag over chops. Press air out of bag; close top securely. Turn bag over several times to coat chops. Refrigerate 1 hour, turning bag over occasionally.
Remove chops and grill or broil 6-7 minutes. Turn chops over; brush with reserved sauce. Cook 6 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Yield: 4 servings.