|
Serves:
4 |
Marinating
time: 2-3 hours |
|
Preparation:
55 minutes |
calorie
count: 360kcal
per serving |
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 |
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.
