Lamb Chop Teriyaki

Lamb Chop Teriyaki

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  • Prep Time


  • Total Time


  • Servings



  • 6

    lamb shoulder steaks, ¾" thick

  • 3

    Tbsp. soy sauce

  • ½

    tsp. ground ginger

  • ½ to 1

    tsp. garlic salt

  • tsp. white pepper ( I use black because that is what I have)

  • 2

    tsp. sugar

  • ½

    cup orange juice

  • 2

    oranges, wedged

  • Hot cooked white rice


Arrange lamb steaks in a single layer in a shallow baking dish. Combine remaining ingredients and pour over lamb steaks. Marinate in refrigerator for 1 to 2 hours. Cover and bake at 350 degrees for 1 hour or until fork tender. Add orange wedges the final 10 minutes and cover. To serve: lift lamb steaks onto a hot platter. Remove fat from drippings before making a gravy: 1 Tbsp. cornstarch in water per cup of drippings. Serve with the hot white rice. Serves 4 to 6. Good served with a fresh fruit salad and French-sliced frozen green beans.


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