Teriyaki lamb skewers with pea-mint-puree

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

• 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

• 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

• 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.