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.
