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🍽️ Marinated Lamb with Steamed Vegetables

362 kcal · 30 min · 4 servings

Ingredients

• 4 lamb steaks (approx. 150 g each)
• 10 g ginger
• 1 garlic clove
• 6 tbsp hoisin sauce
• 2 tbsp lime juice
• 5 tbsp soybean oil
• pepper (from the mill)
• 1 handful parsley
• 2 bell peppers (red and yellow)
• 100 g snow peas
• 150 g young carrots
• 1 chicory
• 1 red onion
• salt

Instructions

1. 1. Rinse the lamb steaks under cold water and pat them completely dry with kitchen paper.
2. 2. Peel the ginger and grate it finely.
3. 3. Peel the garlic cloves and press them through a garlic press.
4. 4. Mix the grated ginger, pressed garlic, hoisin sauce, lime juice, two tablespoons of soybean oil, and pepper in a small bowl to create a marinade.
5. 5. Brush the lamb steaks evenly with the marinade.
6. 6. Cover the marinated steaks and let them marinate in the refrigerator for at least four hours, ideally overnight.
7. 7. The next day, preheat the oven to 80 degrees Celsius fan-forced.
8. 8. Wash the parsley, shake off excess water, and pick the leaves off the stems.
9. 9. Wash the bell pepper, remove the core, and cut it into thin strips.
10. 10. Wash the snow peas and let them drain in a colander.
11. 11. Peel the carrots and cut them either whole or into batons, depending on their size.
12. 12. Separate the chicory into individual leaves.
13. 13. Peel the onion and cut it into wedges.
14. 14. Heat the remaining oil in a grill pan.
15. 15. Pat the marinated steaks lightly before frying to remove excess marinade.
16. 16. Fry the steaks in the hot pan for one to two minutes on each side to sear them.
17. 17. Lightly salt the steaks while frying.
18. 18. Pour the remaining marinade into the pan and place the steaks in the preheated oven.
19. 19. Let the steaks keep warm in the oven for seven to ten minutes.
20. 20. Fill water into the pressure cooker up to the sieve insert.
21. 21. Place the prepared vegetables on the sieve insert.
22. 22. Sprinkle the vegetables with a little salt and pepper.
23. 23. Close the lid of the pressure cooker.
24. 24. Steam the vegetables at cooking level 2 for about three minutes until they are crisp-tender.
25. 25. Let the steam escape quickly from the pressure cooker.
26. 26. Remove the steaks from the pan and set them aside.
27. 27. Reduce the sauce in the pan on the stove a bit more if necessary.
28. 28. Slice the meat as desired.
29. 29. Arrange the meat on flat plates with the steamed vegetables and the sauce.
30. 30. Sprinkle the dish with fresh parsley and serve.
31. 31. Serve the dish with basmati rice, for example.

Nutrition per serving

• kcal: 362
• Protein: 36 g · Fett/Fat: 19 g · Carbs: 12 g