Peruvian Lamb Steak Skewers
with Aji Verde Style Sauce
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 bunch(es)
Coriander
1 unit(s)
Red Chilli
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. Soak your skewers (see ingredients for amount) in cold water (this will prevent them from burning).
b) Halve and peel the red onion.
c) Slice half the red onion as thinly as you can. In a small bowl, cpmbine the sliced red onion, 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. When the oven is hot, roast on the top shelf until soft and slightly charred, 12-15 mins.
a) Cut the lamb steaks into 3cm chunks. Thread the lamb pieces onto the skewers (2 per person). 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.
b) Roast on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw lamb and its packaging.
a) Thinly slice the chilli.
b) Roughly chop the coriander (stalks and all).
c) Crumble the Greek style cheese.
a) Once the onion is roasted, using a blend, carefully 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.
b) Once the lamb is cooked, pop the sauce onto your plate and place the lamb skewers into the centre.
a) Top the lamb skewers with the pink pickled onion, then sprinkle over the remaining chilli, coriander and cheese to finish.
Enjoy!
