Peruvian Inspired Lamb Steak Skewers
Sharing Dish | with Aji Verde Style Sauce and Greek Style Cheese
Bring a taste of Peru to your table by making your own aji verde - a fresh and fiery sauce made from chillies, coriander and white cheese. Spoon this vibrant green sauce all over the lamb skewers and finish with perfectly pink pickled onions for a colourful starter.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Bamboo Skewers
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Lamb Steaks
1 unit(s)
Red Chilli
1 bunch(es)
Coriander
100 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Garlic Clove
Not included in your delivery
½ tsp
Sugar for Pickling
3 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Soak 2 skewers in cold water (this will prevent them from burning). TIP: Keep the remaining skewers for another recipe.
c) Halve and peel the red onion.
d) Slice half the red onion as thinly as you can. Combine the sliced onion in a small bowl with the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
a) Halve the remaining onion, then separate the layers.
b) Pop the onion onto a baking tray, drizzle with oil, then season with salt and pepper.
a) Cut the lamb steaks into 3cm chunks. Thread the lamb pieces onto the skewers. Pop the skewers on the baking tray alongside the onion.
b) Drizzle the skewers with a little olive oil and season with salt and pepper.
c) Roast on the middle shelf of your oven until the lamb is cooked through and the onion is soft and slightly charred, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw lamb and its packaging. It's safe to eat when browned on the outside.
a) While everything roasts, thinly slice the chilli.
b) Roughly chop the coriander (stalks and all).
c) Crumble the Greek style cheese.
d) Peel the garlic.
a) Once the onion is roasted, use a blender to blend the roasted onion, garlic, three quarters of the chilli, three quarters of the cheese, three quarters of the coriander and the olive oil (see pantry for amount) until smooth.
a) Once the lamb is cooked, pop the aji verde style sauce onto your serving platter and place the lamb skewers in the centre.
b) Top the lamb skewers with the pink pickled onion, then sprinkle over the remaining chilli, coriander and cheese to finish.
Enjoy!
