Teriyaki lamb skewers with pea-mint-puree

Teriyaki lamb skewers with pea-mint-puree

Based on 10 ratings

Difficulty

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

Ingredients

Servings2
175 g
lamb saddle
10 g
ginger
½ clove
garlic
½
shallot
½ tbsp
brown sugar
125 ml
pineapple juice
½ tbsp
lemon juice
62½ ml
light soy sauce
½ tbsp
olive oil
½ tbsp
mirin
½
chilli pepper
½ tbsp
sesame seeds
125 g
peas (frozen)
50 ml
vegetable stock
5
mint leaves
¼ tsp
nutmeg
salt
pepper
MetricImperial

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 prepare garlic

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal306
Protein25 g
Fat12 g
Carb21 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.
    • 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

    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.
    • 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

    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.
    • 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

    Preheat the oven to 180°C/ 355°F. Slice the lamb saddles lengthwise into strips.
    • 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

    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.
    • 125 g peas
    • 50 ml vegetable stock
    • 5 mint leaves
    • ¼ 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.

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