Teriyaki lamb skewers with pea-mint-puree

Teriyaki lamb skewers with pea-mint-puree

Based on 10 ratings
In app
Difficulty
Medium 👍
Preparation
40 min
Baking
10 min
Resting
10 min

Ingredients

2Servings
MetricImperial
175 g
lamb saddle
10 g
ginger
½ clove
garlic
½
shallot
½ tbsp
brown sugar
125 ml
pineapple juice
½ tbsp
lemon juice
62½ ml
light soy sauce
½ tbsp
olive oil
½ tbsp
mirin
½
chilli pepper
½ tbsp
sesame seeds
125 g
peas (frozen)
50 ml
vegetable stock
5
mint leaves
¼ tsp
nutmeg
salt
pepper

Utensils

fine grater, cutting board, knife, cooking spoon, small sauce pan, hand blender, oven, resealable freezer bag (optional), wooden skewers, food processor

Nutrition per serving

Cal306
Fat12 g
Protein25 g
Carb21 g
  • Step 1/7

    Defrost the peas. Remove the seeds from the chilli pepper and chop finely. Finely grate the ginger. Finely dice the garlic clove and shallot.
    • 125 g peas
    • 10 g ginger
    • ½ clove garlic
    • ½ shallot
    • fine grater
    • cutting board
    • knife

    Defrost the peas. Remove the seeds from the chilli pepper and chop finely. Finely grate the ginger. Finely dice the garlic clove and shallot.

  • Step 2/7

    Sauté the ginger, garlic, and shallot with brown sugar and then add the pineapple juice to deglaze. Reduce to medium heat for approx. 8 – 10 min. or until about a third of the liquid remains.
    • ½ tbsp brown sugar
    • 125 ml pineapple juice
    • cooking spoon
    • small sauce pan

    Sauté the ginger, garlic, and shallot with brown sugar and then add the pineapple juice to deglaze. Reduce to medium heat for approx. 8 – 10 min. or until about a third of the liquid remains.

  • Step 3/7

    Add lemon juice, soy sauce, olive oil, mirin, and chopped chili pepper to the marinade and continue to simmer for approx. 5 – 7 min. Then, remove from heat and puree with a hand blender. Leave to cool at room temperature.
    • ½ tbsp lemon juice
    • 62½ ml light soy sauce
    • ½ tbsp olive oil
    • ½ tbsp mirin
    • hand blender

    Add lemon juice, soy sauce, olive oil, mirin, and chopped chili pepper to the marinade and continue to simmer for approx. 5 – 7 min. Then, remove from heat and puree with a hand blender. Leave to cool at room temperature.

  • Step 4/7

    Preheat the oven to 180°C/ 355°F. Slice the lamb saddles lengthwise into strips.
    • 175 g lamb saddles
    • oven
    • cutting board
    • knife

    Preheat the oven to 180°C/ 355°F. Slice the lamb saddles lengthwise into strips.

  • Step 5/7

    Marinade the lamb strips with the cooled mixture for approx. 5 - 10 min.
    • resealable freezer bag (optional)

    Marinade the lamb strips with the cooled mixture for approx. 5 - 10 min.

  • Step 6/7

    Spear the lamb strips onto wooden skewers and cook in preheated oven at 180°C/ 355°F for approx. 10 – 12 min.
    • wooden skewers

    Spear the lamb strips onto wooden skewers and cook in preheated oven at 180°C/ 355°F for approx. 10 – 12 min.

  • Step 7/7

    Use a food processor to puree the defrosted peas with vegetable stock, mint, nutmeg, salt, and pepper. Sprinkle the lamb skewers with sesame seeds and place on the puree to serve.
    • 125 g peas
    • 50 ml vegetable stock
    • 5 mint leaves
    • ¼ tsp nutmeg
    • ½ tbsp sesame seeds
    • salt
    • pepper
    • food processor

    Use a food processor to puree the defrosted peas with vegetable stock, mint, nutmeg, salt, and pepper. Sprinkle the lamb skewers with sesame seeds and place on the puree to serve.

  • Enjoy your meal!

    Teriyaki lamb skewers with pea-mint-puree

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