Teriyaki lamb skewers with pea-mint-puree

Teriyaki-lamb-skewers-with-pea-mint-puree-7
This recipe is perfect when you have guests over and want to serve something extraordinary.

 

Difficulty: Medium

Time: 40 min. preparation time, 10 min. baking time

Nutrition: Calories ca 306 / Protein 25g / Carbohydr. 21g / Fat 12g

Ingredients (4 servings)

350 glamb saddle
20 gginger
1garlic clove
1shallot
1 tbspbrown sugar
250 mlpineapple juice
1 tbsplemon juice
125 mllight soy sauce
1 tbspolive oil
1 tbspmirin
1chilli pepper
1 tbspsesame seeds
250 gpeas (frozen)
100 mlvegetable stock
10mint leaves
0.5 tspnutmeg
salt
pepper

Utensils

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

Wine Tip

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.

Step 1

Teriyaki lamb skewers with pea-mint-puree

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

Step 2

Teriyaki lamb skewers with pea-mint-puree

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

Step 3

Teriyaki lamb skewers with pea-mint-puree

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.

hand blender

1 tbsp lemon juice / 125 ml light soy sauce / 1 tbsp olive oil / 1 tbsp mirin

Step 4

Teriyaki lamb skewers with pea-mint-puree

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

oven, cutting board, knife

350 g lamb saddles

Step 5

Teriyaki lamb skewers with pea-mint-puree

Marinade the lamb strips with the cooled mixture for approx. 5 – 10 min.

resealable freezer bag (optional)

Step 6

Teriyaki lamb skewers with pea-mint-puree

Spear the lamb strips onto wooden skewers and cook in preheated oven at 180°C/ 355°F for approx. 10 – 12 min.

wooden skewers

Step 7

Teriyaki lamb skewers with pea-mint-puree

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.

food processor

250 g peas / 100 ml vegetable stock / 10 mint leaves / 0.5 tsp nutmeg / 1 tbsp sesame seeds / salt / pepper