Teriyaki lamb skewers with pea-mint-puree
Difficulty
Medium đź‘ŤIngredients
Utensils
fine grater, cutting board, knife, cooking spoon, small sauce pan, hand blender, oven, resealable freezer bag (optional), wooden skewers, food processor
How-To Videos
How to prepare garlic
How to grate nutmeg
How to cut an onion
How to peel ginger
Nutrition per serving
Step 1/7
- 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
- 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
- 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
- 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
- resealable freezer bag (optional)
Marinade the lamb strips with the cooled mixture for approx. 5 - 10 min.
Step 6/7
- 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
- 125 g peas
- 50 ml vegetable stock
- 5 mint leaves
- ÂĽ 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.
