Step 1/7
- 250 g peas
- 20 g ginger
- 1 clove garlic
- 1 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
- 1 tbsp brown sugar
- 250 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
- 1 tbsp lemon juice
- 125 ml light soy sauce
- 1 tbsp olive oil
- 1 tbsp mirin
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.
Step 5/7
- 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.
Step 7/7
- 250 g peas
- 100 ml vegetable stock
- 10 mint leaves
- ½ tsp nutmeg
- 1 tbsp sesame seeds
- salt
- pepper
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.
in Berlin