Lamb Chops Teriyaki - cooking recipe

Ingredients

2 shoulder lamb chops, 3/4 to 1-inch thick
1 garlic clove, finely chopped
1 tablespoon honey
1/4 teaspoon dry mustard
1/2 teaspoon ground ginger
pepper
2 tablespoons lemon juice, can use dry sherry
1/4 cup vegetable oil
1/4 cup soy sauce
1/2 cup long grain rice, cooked

Preparation

Place meat in a deep glass or ceramic dish in a single layer.
In a small bowl, combine garlic, honey, mustard, ginger, pepper, lemon juice, oil and soy sauce.
Pour over chops and marinate in the refrigerator 8 hours or overnight, turning occasionally.
Remove chops from marinade and place on a broiler rack.
Pour marinade into a small saucepan to heat.
Broil about 4 inches from heat for 7 minutes on each side.
Stir hot marinade into the rice and serve.