Preparation:
Have breast of lamb cut into serving-size pieces of 2 or
3 ribs. Arrange ri in glass baking pan or mixing bowl.
Combine Soy Sauce, Ginger, Mei Yen, Garlic Salt, sugar,
and wine. Stir until well blended. Pour over ribs.
Marinate for several hours at room temperature or
overnight in refrigerator Drain ribs and barbecue very
slowly over glowing coals, turning frequently and
brushing occasionally with marinade. Barbecue for about
hour or until ribs are crisp and brown and meat is done
as desired. |
