Peruvian Inspired Lamb Steak Skewers
Sharing Dish | with Aji Verde Style Sauce and Soured Cream
- Sulphites
- Milk
Bring a taste of Peru to your table by making your own aji verde style sauce - a fresh and fiery sauce made from chillies, coriander and soured cream. Serve with spiced lamb skewers and finish with perfectly pink pickled onions for a colourful sharing dish.
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
75 grams
Soured Cream
(Contains: Milk)
1 unit(s)
Garlic Clove
Not included in your delivery
½ tsp
Sugar for Pickling
3 tbsp
Olive Oil
Nutrition Values
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 pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
b) 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. Save some space on the tray for the skewers.
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) Peel the garlic.
a) Once the onion is roasted, use a blender to blend the roasted onion, garlic, three quarters of the chilli, half the sour cream, 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. Drizzle over the remaining soured cream.
b) Top with the pink pickled onion, then sprinkle over the remaining chilli and coriander to finish.
Enjoy!
