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Lamb Chop Teriyaki


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Rate this recipe 4.5/5 (2 Votes)


  • 6 lamb shoulder steaks, 3/4" thick
  • 3 Tbsp. soy sauce
  • 1/2 tsp. ground ginger
  • 1/2 to 1 tsp. garlic salt
  • 1/8 tsp. white pepper ( I use black because that is what I have)
  • 2 tsp. sugar
  • 1/2 cup orange juice
  • 2 oranges, wedged
  • Hot cooked white rice


Adapted from


Step 1

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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