Teriyaki lamb skewers with pea-mint-puree

Teriyaki lamb skewers with pea-mint-puree

9 ratings

Jacqueline, student


„This recipe is perfect when you have guests over and want to serve something extraordinary.“

Difficulty

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

Ingredients

Servings:-4+
350 g
lamb saddle
20 g
ginger
1 clove
garlic
1
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
1
chilli pepper
1 tbsp
sesame seeds
250 g
peas (frozen)
100 ml
vegetable stock
10
mint leaves
½ tsp
nutmeg
salt
pepper
Metric
Imperial
  • 350 g lamb saddle
  • 20 g ginger
  • 1 clove garlic
  • 1  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
  • 1  chilli pepper
  • 1 tbsp sesame seeds
  • 250 g peas (frozen)
  • 100 ml vegetable stock
  • 10  mint leaves
  • ½ tsp nutmeg
  • salt
  • pepper

Utensils

  • food processor
  • oven
  • hand blender
  • resealable freezer bag (optional)
  • wooden skewers
  • fine grater
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Pinot Meunier from Württemberg, 2011
This light red wine has a pleasing fruit aroma and possesses a mild flavor which complements the slightly sweet teriyaki taste of the lamb skewers. Recommended temperature is 14 - 18°C/61°F.

Nutrition per serving

Cal
306
Protein
25g
Fat
12g
Carb
21g

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 peas
  • 20 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

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 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 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.