Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: September 6, 1997
Barbecue Leg of Lamb
Serves 3-4
1 boneless leg of lamb
1/4 cup shoyu
1 tbs lemon juice
1 tbs brown sugar
1 tsp salt
1/2 tsp chili pepper
Make small slits in the leg of lamb so that
the meat lies open and flat, skin side down.
Mix the remaining ingredients in a dish
large or heavyweight plastic bag. Turn the
meat in the marinade and be certain all
surfaces are coated. Let the meat stand
refrigerated in the mixture for 12 hours.
To barbecue: Place meat, skin side up, over
hot coals. Cook about 30 minutes until well
browned, then turn and cook skin side down
for 20 to 30 minutes. Place a loose hood of
aluminum foil over the meat while the second
side cooks.
To broil: Place meat and marinade in a
shallow roasting pan (not on a rack) meaty
side up. Broil each side 6 to 8 inches from
the heat for 20 to 30 minutes. Place thinly
sliced meat on serving platter. Bring
remaining marinade and pan drippings
to a boil. Pour over sliced meat.
Sams Original Shoyu Chicken
Serves 6
1 1/2 lbs chicken thighs
Basic Teriyaki sauce
1/2 tsp Chinese five powder
1 tbs minced cilantro
1 tbs cornstarch
2 tbs water
scallion brushes for garnish
In a medium saucepan, combine chicken
thighs, Teriyaki sauce, Chinese five spice
powder and cilantro. Bring to a boil; reduce
heat and simmer about 20 to 30 minutes
or until chicken is tender. Remove chicken
from sauce; set aside and keep warm. Blend
cornstarch and water to make a smooth
paste. Bring 1 cup of the sauce to a boil; stir
in cornstarch mixture. Reduce heat and
simmer; stirring frequently, until thickened.
Brush chicken with the glaze. Garnish with
scallion brushes.
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