Marinade for Lamb

By therman

Ingredients

• 1 ziploc bag (gallon size)
• 3 ⁄4 cup teriyaki sauce (I use Kikkoman)
• 1 ⁄4 cup low sodium soy sauce
• 6 cloves minced garlic
• 1 ⁄2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 ⁄4 teaspoon dried thyme
• 3 tablespoons Dijon mustard
• 2 tablespoons honey

Preparation

Step 1

Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
Take out and bring to room temperature before cooking.
Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!