ingredients
1 clove garlic, finely chopped
2 tbsp spoons soy sauce
2 tbsp spoons vegetable oil
4 tbsp sesame oil
2 tbsp spoons rice wine
4 tbsp lime juice
2 cm piece fresh root ginger, peeled and finely chopped
2 salad onions, finely chopped
1/2 tsp Chinese five spice
4 bamboo skewers
250 g new potatoes, par boiled for 5 minutes , drained and refreshed in cold water
400 g lamb neck fillet, cut into 3 cm cubes
8 cherry tomatoes
1 red pepper, deseeded and cut into 4 cm square pieces
1 green pepper, deseeded and cut into 4 cm square pieces
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Soak the bamboo skewers for 10 minutes in cold water.
3. Mix all the marinade ingredients together in a shallow dish. Add the potatoes and lamb and allow to marinate for 30 minutes turning occasionally.
4. Thread the potatoes, lamb, tomatoes and peppers on to the bamboo skewers and place on a baking sheet. Pour over any remaining marinade and cook in the oven for 15 minutes or until cooked, turning occasionally.
5. Serve with a crisp green salad.
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