Genghis Khan (Japanese Barbequed Lamb)

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

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

1

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

2

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

3

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

4

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

5

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.

6

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

7

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

8

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

9

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

10

Enjoy!