Lamb Teriyaki

• 4 Large Lamb Chops - Meat Dept.
• All-Purpose Flour - Bulk Aisle 5
• Spectrum Vegetable Oil - Aisle 3
• Earthbound Organic Mixed Green Salad, for garnish - Produce
• For Teriyaki Sauce:
• 2 Tbsp. Hain Sugar - Aisle 2
• 2 Tbsp. Mirin - Aisle 3
• 2 Tbsp. Sake
• 2 & 1/2 Tbsp. Shoyu - Aisle 3

1. Lightly sprinkle the lamb chops with salt & pepper and very lightly rub flour all over.

2. Heat 2 Tbsp. of oil in a frying pan over high heat.  Put the lamb in the pan, and pan-fry for 1-2 minutes on both sides.  If you prefer your meat to be well done, pan-fry for a few more minutes.  Remove the lamb from the pan and put aside.

3. Mix all ingredients for the teriyaki sauce in a small bowl or cup, and stir well until the sugar has dissolved.  Skim any excess oil from the pan over a low heat, then add teriyaki sauce.  Heat the sauce for 1-2 minutes or until it slightly thickens.

4. Return the pan-fried almb to the pan, still on low heat, and spoon the juice over the meat.  Gently shake the pan so that the juice spreads evenly.

5. Remove the lamb onto a cutting board and cut crossways into 1 cm & 1/2" slices.  Arrange on the bed of mixed green salad and spoon over the cooking juice and serve hot.

Serves 4