Lamb Chops in Teriyaki Garlic Glaze

Lamb Chops in Teriyaki Garlic Glaze

Tender and delicious, these garlic and teriyaki Lamb Chops are the ideal small plate for menus. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time5 mins

Nutrition per serving

  • Energy151 Kcals


  • 300 g lamb rack
  • a pinch of salt
  • a pinch of pepper
  • 1 tbsp vegetable oil
  • 5 cloves garlic
  • 1 spring thyme
  • 100 ml Kikkoman Teriyaki Glaze
  • 2 tsp white roasted sesame seeds
  • few beans cooked edamame


Clean the meat, remove unwanted fat. Sprinkle with salt and pepper. Preheat oil in deep frying pan and seal the meat along with garlic cloves and thyme. Cover with lid and put into oven, roast until done to liking. Cut the lamb rack into chops.

Clean the pan. Add Kikkoman Teriyaki Glaze and white sesame seeds and warm on low heat.

Add lamb chops and fry for a moment on both sides so the glaze coats each side evenly. Garnish with fried garlic cloves, thyme sprig and green edamame beans.Place onion, honey, Kikkoman Naturally Brewed Soy Sauce and vinegar into a bowl and mix well. Then marinate the chicken wings in a plastic bag with the marinade overnight. Preheat the oven and roast chicken wings at 210 °C for 7-8 minutes. Sprinkle roughly with ground black pepper.

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