Teriyaki lamb skewers with pea-mint-puree
Time: 40 min. preparation time, 10 min. baking time
Nutrition: Calories ca 306 / Protein 25g / Carbohydr. 21g / Fat 12g
Ingredients (4 servings)
|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|
food processor, oven, hand blender, resealable freezer bag (optional), wooden skewers, fine grater, cooking spoon, cutting board, small sauce pan, knife
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.
Defrost the peas. Remove the seeds from the chilli pepper and chop finely. Finely grate the ginger. Finely dice the garlic clove and shallot.
fine grater, cutting board, knife
250 g peas / 20 g ginger / 1 garlic clove / 1 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.
cooking spoon, small sauce pan
1 tbsp brown sugar / 250 ml pineapple juice
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
Preheat the oven to 180°C/ 355°F. Slice the lamb saddles lengthwise into strips.
oven, cutting board, knife
350 g lamb saddles
Marinade the lamb strips with the cooled mixture for approx. 5 – 10 min.
resealable freezer bag (optional)
Spear the lamb strips onto wooden skewers and cook in preheated oven at 180°C/ 355°F for approx. 10 – 12 min.
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 g peas / 100 ml vegetable stock / 10 mint leaves / 0.5 tsp nutmeg / 1 tbsp sesame seeds / salt / pepper