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Teriyaki lamb skewers with pea-mint-puree

Based on 10 ratings

Difficulty

Medium 👍
40
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
350 g lamb saddle
20 g ginger
1 clove garlic
shallot
1 tbsp brown sugar
250 ml pineapple juice
1 tbsp lemon juice
125 ml light soy sauce
1 tbsp olive oil
1 tbsp mirin
chilli pepper
1 tbsp sesame seeds
250 g peas (frozen)
100 ml vegetable stock
10 mint leaves
½ tsp nutmeg
salt
pepper
Metric
Imperial

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

Cal
306
Protein
25 g
Fat
12 g
Carb
21 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.
    • 250 g peas
    • 20 g ginger
    • 1 clove garlic
    • 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.
    • 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

    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.
    • 1 tbsp lemon juice
    • 125 ml light soy sauce
    • 1 tbsp olive oil
    • 1 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.
    • 350 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.
    • 250 g peas
    • 100 ml vegetable stock
    • 10 mint leaves
    • ½ tsp nutmeg
    • 1 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.

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