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Ingredients :
675 g boneless lamb leg steaks
1½ tbsp redcurrant jelly
4 tbsp Kikkoman Teriyaki Marinade
2 tbsp olive oil
juice of 1 lime
for the vegetables:
450g baby new potatoes
200g baby carrots
8 baby turnips
12 asparagus spears
4 tbsp olive oil
3 baby aubergines, quartered
1 tbsp rice vinegar
1 tbsp Kikkoman Soy Sauce
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Method :
Trim any fat from the lamb and cut each steak into 2
or 3 pieces. Place in a shallow dish.
In a small bowl, beat the jelly until smooth. Stir in
the Teriyaki Marinade and lime juice and spoon over the lamb.
Turn the meat over so it is coated, cover the dish
with cling film and leave in a cool place for several hours or
overnight to marinate.
For the vegetables, cook the potatoes, carrots and
turnips in a pan of boiling water until almost tender. Add the
asparagus and cook for a further 2-3 minutes or until all the
vegetables are tender. Drain.
Heat 3 tablespoons olive oil in a frying pan, add the
aubergines and fry until golden brown. Add the rest of the
vegetables, sprinkle over the rice vinegar and soy sauce and leave
over a low heat while you cook the lamb.
Heat the remaining oil in a ridged grill pan. Lift the
lamb from the marinade, add to the pan and cook over a fairly high
heat for 2-3 minutes on each side or until done to your liking.
Serve the lamb with the vegetables, spooning over any
juices in the pan.
This dish is just as good cooked under a hot grill. |