|350 g||lamb saddle|
|1 tbsp||brown sugar|
|250 ml||pineapple juice|
|1 tbsp||lemon juice|
|125 ml||light soy sauce|
|1 tbsp||olive oil|
|1 tbsp||sesame seeds|
|250 g||peas (frozen)|
|100 ml||vegetable stock|
Defrost the peas. Remove the seeds from the chilli pepper and chop finely. Finely grate the ginger. Finely dice the garlic clove and shallot.
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.
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.
Preheat the oven to 180°C/ 355°F. Slice the lamb saddles lengthwise into strips.
Marinade the lamb strips with the cooled mixture for approx. 5 - 10 min.
Spear the lamb strips onto wooden skewers and cook in preheated oven at 180°C/ 355°F for approx. 10 – 12 min.