Ingredients (serves 2-3):

• 1-1/2 lbs. lamb shoulder, leg or loin (chef's choice), thinly sliced
• 1 onion
• 1 carrot
• 4 oz. mung bean sprouts

For Marinade:

• 1/2 onion
• 1/2 apple, peeled and cored
• 1 clove garlic
• 0.5 oz. fresh ginger, peeled
• 5 Tbsp. soy sauce
• 2 Tbsp. sake (Japanese rice wine)
• 2 Tbsp. orange juice
• 1 Tbsp. sugar
• 1/4 tsp. freshly ground pepper

Grate 1/2 onion, apple, garlic and ginger with a fine grater into a large bowl.

Add soy sauce, sake, orange juice, sugar and pepper and combine.

Add lamb to the bowl. Mix and marinate for 15 minutes or up to overnight.

Slice onion and carrot into bite sized pieces and plate with mung bean sprouts.

Set all ingredients and serving plates on a table along with the Indoor Electric Grill. Preheat the Indoor Electric Grill at HI for 6 minutes or until the operation light turns off. Place some vegetable around the edge, and turn the heat down to MED. Please be careful of the heated grill.

When the vegetables on the grill are cooked half way through, place marinated lamb on the center of the grill.

Spoon some marinade sauce from the bowl over the grilling vegetables while they cook.

Flip meat once, and when they reach your preferred doneness, remove vegetables and meat to serving plate.

Continue to add vegetables and meat to the grill, cooking and eating as you go.

Enjoy!