Ingredients
- 1/2 cup teriyaki baste-and-glaze sauce
- 3 tablespoons apricot jam
- 1 tablespoon rice wine vinegar
- 1 teaspoon dried rosemary, crushed
- 2 teaspoons minced garlic
- 1 pound boneless lean lamb, cut into 1-inch pieces
- 1 large purple onion, quartered
Description
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