She's getting ready marinade: chop the onion scales, crush the garlic, salt and pepper, grease the meat with oil and add the wine, leave it overnight to draw all the flavors.
In the morning, grease the pan, remove the meat from the marinade, discard the marinade. Put the meat in the tray, make small incisions in which to insert the finely chopped garlic slices, grease the meat with a little honey, chop the rest of the onion and green garlic and the other two cloves of garlic, add over the meat and the tray is salted, peppered and the rest of the wine is put, it will be put in the oven. After 15 minutes, add a cup of water and continue baking.
After another 30 minutes of removing the tray, grease the pieces of meat and the lamb ribs with honey and on each piece of meat add a teaspoon of grated horseradish (bought commercially), put it back in the oven for 15 minutes, it is checked if the meat is done and then it is taken out of the oven and can be served.
Good appetite! Prepare this Easter recipe and you will not fail!
Lamb steak RECIPE. How to make the tenderest roast lamb in the oven
Lamb steak recipe
LAMB FRYING. Lamb steak recipe. Baked lamb steak. Traditional lamb steak. Baked lamb steak with wine. Lamb steak with vegetables. Lamb meat is one of the favorite foods of Romanians during Easter. Although it is an assortment of red meat (which is not highly recommended by specialists), lamb is healthy due to its selenium content. And the lack of this mineral in the body doubles the risk of asthma
AUTHOR: Dan Istratie
LAMB FRYING. As the Easter preparations entered the last hundred meters, we thought of telling you something about lamb, the leitmotif of this Romanian holiday.
In addition, it is very tender and contains 100 grams of lamb: 30.4 protein, 9.4 grams of fat, 215 calories, 1.2 grams of iron and 95 mg of cholesterol.
Lamb steak RECIPE:
LAMB FRYING. Baked lamb steak. Traditional baked lamb steak. The recipe for lamb steak according to grandma's recipe. Lamb steak can not be missing from the traditional Easter meal but can be eaten for the rest of the year, especially since in the supermarket you can find lamb at any time. For the steak to come out exactly like the one prepared by grandma, you have to follow a simple recipe. The recipe is guaranteed, especially if you put all the herbs and garlic, which are actually the secrets of complete success…
LAMB FRYING. Baked lamb steak recipe. Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe.
LAMB FRYING. Baked lamb steak recipe. INGREDIENTS: 1 lamb leg (preferably back leg) 2 kg new potatoes 6-7 large cloves garlic 1 large glass of white wine 1 cup water 50 ml olive oil or sunflower 2-3 sprigs rosemary 2-3 sprigs fresh marjoram salt pepper
Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe
LAMB FRYING. Baked lamb steak recipe.
PREPARATION of lamb steak in the oven:
LAMB FRYING. We wash the pulp very well and wipe it with a kitchen towel. Peel the garlic and cut it into sticks or slices. With the help of a sharp knife, we pierce the thigh deeply from place to place, on both sides. Insert the garlic into the holes formed. Grease the pulp with olive or sunflower oil, rub it with plenty of salt and pepper and place it in a greased pan with a few tablespoons of oil. Add the wine and lukewarm water to the pan and dust the meat with a few needles of fresh rosemary and a few marjoram leaves.
LAMB FRYING. Baked lamb steak recipe. Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe
Cover the tray with aluminum foil and put it in the preheated oven at 200 degrees for an hour and a half. After the first 30 minutes, remove the tray from the oven and turn the pulp on the other side. Cover it and leave it in the oven for another 30 minutes, after which we discover it again, turn it over and add the new, well-washed but uncleaned potatoes to the tray, plus a few more rosemary and marjoram needles.
LAMB FRYING. Cover again and leave for another 30 minutes in the oven. After the last 30 minutes, uncover the tray and let the pulp and potatoes brown for another 20-30 minutes. All this time, we make sure that the sauce in the tray does not decrease and if this happens, we add warm water mixed with a little wine.
Every 10 minutes, brush the pulp with the sauce formed in the pan. When it is nicely browned, turn off the heat and serve.
When the meat is marinated, it acquires a special taste, color and aroma.
LAMB FRYING. The marinated meat absorbs the liquid in which it is placed, and after it is cooked it is much more juicy. In addition, the meat will be ready much faster.
LAMB FRYING. Ingredient:
Garlic (preferably green)
A little basil
Finely chop the garlic, mint and basil. All ingredients are added to the wine, mixing to blend. Add salt and pepper to taste.
LAMB FRYING. The amount of bait (marinade) should be enough to bathe the meat. Place the meat in a bowl, preferably larger (yena dishes are excellent), according to bucatarulpriceput.ro.
Pour the batter over the meat and pull a plastic or aluminum foil over it or seal it with a lid to seal the dish and force the flavors to stick to the meat. Place the meat dish in the refrigerator.
LAMB FRYING. How to prepare lamb so it doesn't smell
LAMB FRYING. Lamb dishes are the most recommended for an elegant Easter meal. However, some people avoid them or are restrained from them because of the specific smell that sometimes persists until after cooking. Here are some simple tips that will help you reduce or even eliminate this shortcoming altogether.
1. Choose as carefully as possible the meat you want to cook. The younger the chosen meat, the less strident the smell and the easier it is to eliminate. In addition, the body will digest it even easier than the old one.
2. Most of the wine for the smell is carried by animal fat. Remove as much of the excess fat as possible with the knife before cooking.
3. Leave the meat in a liter of water for 3-4 hours. For tenderizing, you can prepare a marinade in which to keep it overnight.
4. Cook lamb with many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.
Lamb is sometimes presented as a source of health, other times as a real threat to our body. The first situation is associated with a balanced consumption, while the second with the excess and deviations from the recommendations of doctors and nutritionists.
LAMB FRYING. Lamb meat - health benefits
- It is a rich source of protein: 100 grams of meat provides 60% of the daily requirement for an adult.
- Due to the zinc content, the immune system has only to gain, the wounds heal faster, stabilize blood sugar levels and maintain prostate health. A serving of 100 grams contains 38.3% of the daily requirement of zinc.
- Lamb also contains a significant amount of vitamin B12, necessary in the formation of red blood cells, in preventing anemia, for a healthy nervous system and for the metabolism of proteins, fats and carbohydrates.
- Vitamin B3 or niacin is another beneficial element contained in lamb. It provides protection against dementia and other cognitive diseases that come with age. Niacin is also indispensable for healthy skin and for the proper functioning of the gastrointestinal tract.
- Lamb meat contains less saturated fat (only 36% of all gasps are saturated, studies show) compared to other types of meat.
LAMB FRYING. Lamb is very tender, and during this period it is very unlikely to be old, as traders cut lambs strictly around Easter. However, if you shop in hypermarkets, where there are also imported products, you must pay attention to its appearance.
Thus, the meat must have a firm and clean texture, pink in color, and the fat must be white, in no case yellow.
LAMB FRYING. It is preferable to choose lambs that weigh 10-15 kg (live), as the meat will be easier to digest (smaller lambs have meat rich in purines that make digestion difficult).
Baked lamb steak
One serving contains: 242 Calories, 3 g Carbohydrates, 29 g Protein, 9 g Lipids, 0 g Fiber
Ingredients for 5 servings
- Fat-free lamb leg (1 kg)
- Red table wine (250 ml)
- Olive oil (20 ml / 4 teaspoons)
- Green garlic (50 g)
Spices: Freshly ground black pepper, Salt
Method of preparation
- The lamb is washed and wiped with water, then sprinkled with salt and pepper and left for an hour.
- Place the meat in the oven tray, sprinkle with oil, sprinkle with chopped green garlic in small slices, 100 ml of water and red wine.
- Leave in the oven over low heat until the meat is browned. You can also try it with a fork - if it penetrates easily it means it's ready.
- Serve with natural potatoes or mashed potatoes and lettuce.
The baked lamb steak recipe is just one example of the main dish you can find in the Easter recipe book, KiloStop Fit Bunny. It contains appetizers, soups and salads, main courses and desserts.
The book is specially designed by me and my colleagues for people who want to stay during the Easter holidays but at the same time to enjoy traditional dishes.
The book contains 60 delicious recipes, including traditional Easter dishes:
- lamb borschtat only 86 Calories per serving
- Lamb tripe at only 125 Calories per serving, compared to 218 as it contains the normal drob
- Easter with cheese and raisins at only 126 Calories per serving, with 180 Calories less than the usual Easter
- raisin cake at only 206 calories per serving, compared to over 300 as a normal cake has
It is practically a book of spring recipes, with dishes specific to this period, to help you stay during the Easter Holidays or to lose a few kilograms while enjoying the products specific to this season.
So take advantage and make a gift for yourself or a loved one, because this week you can find the KiloStop Fit Bunny recipe book at a special price!
Ingredients for the Lamb Steak Recipe (Jamie Oliver):
- a lamb pulp (2.5 kg)
- 100 ml oil
- 100 ml white wine
- 6 cloves of garlic
- 3 onions
- 20 peppercorns
- 15 gr rosemary
- 2-3 strands of fresh thyme
- 1 tablespoon food starch (or flour)
- 30 grams of fresh mint
- 3 tablespoons vinegar
- 1 teaspoon brown sugar
- 1 tablespoon sweet mustard
- 1 tablespoon honey
- freshly ground pepper
- 4 kg of lamb with bones
- sea salt
- freshly ground pepper
- paprika sweet or hot, according to preference
- a little bit of oil
The lamb is seasoned with the traditional spices, present in each house: salt, pepper and paprika, sweet or hot, according to your preferences. Grease with a little oil and then wrap in aluminum foil. Let it cool for a few hours.
If it is to be served at lunch, it is good to do it in the morning to reach room temperature before it is cooked.
Pour two cups of water into the pan and then cover the lamb in the oven with aluminum foil. Put the tray with the baked lamb in the oven heated to 180 degrees Celsius. Leave the lamb steak to bake for two hours. Every 30 minutes, check the liquid level in the tray and then fill it with half a cup of warm water.
In the last 30 minutes, remove the aluminum foil and then raise the temperature to 200 degrees Celsius.
Now that the steak is ready, brown, tender and sticky, it is served with green garlic sauce. If you want to eat as healthy as possible, choose to add a green salad or a portion of natural potatoes.
The lamb steak tastes great as long as it is hot and fresh. After it cools, a layer of at least a finger of gelatin will form in the tray. That's because the sauce coagulated. However, the meat is well served and cold. You can use it in sandwiches or salads because it is extremely healthy. What is easier to cook than lamb steak?
- 1.5 & # 8211 1.7 kg lamb pulp
- 4-5 cloves of garlic
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 100 ml oil
We put the washed meat in the tray, sprinkle salt, spices, crushed garlic, pour the oil and put the water up to the level of the meat.
Put in the preheated oven for about an hour, over medium heat until the liquid drops more than half and the meat browns.
serve honey steak with boiled vegetables, in the pan, baked potatoes or your favorite garnish. Good job and good appetite!
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Some recipe books classify Rioja-style lamb steak as "an extremely simple and practical dish." Others include more elaborate steps and processes with more elements and, as a result, more complex recipes. To prepare this recipe, we will offer you two options.
The first option is a more "classic" option in which you will cook the meat with very few ingredients and a lot of patience. Unlike the other option, it is loaded with history, adaptations and even the approval of Ernest Hemingway! That's right, the American author ate and enjoyed this dish when he visited Spain.
It is important not to get confused. In fact, by showing you two ways to prepare the same food, we teach you that it is possible to do something with opposite perspectives and requirements.
Lamb steak, Chef Scarlatescu's secret recipe
The famous chef revealed the secrets that make lamb steak a real delicacy. He explained how to prepare the meat, but also the fact that the process for a delicious lamb steak begins long before the dish reaches the oven.
For starters, you will need to keep the meat marinated in a mixture of spices such as salt, peppercorns, thyme and fresh rosemary and oil. Rub the meat well and leave it in the fridge overnight.
Then you will need butter, garlic, salt, peppercorns, thyme and rosemary.
"We need a pot and a pot of garlic, a sprig of thyme and a sprig of rosemary, a lot of salt, peppercorns and butter, a generous slice. After the garlic is cooked in butter, we put the lamb. And we fry it well. The essential ingredient is wine. And it sets fire to make the alcohol disappear.
All we need is the taste of berries. After the alcohol has disappeared from the wine, add a little water. Put the lid on the oven set at 160 degrees, for two and a half hours ", said chef Cătălin Scărlătescu.
"For puree we need boiled potatoes. Beans and peas hardened with onions. A little butter, well, a little more. After it has melted, add the onion. Now comes salt, beans and peas. Potatoes are made with lamb fat and butter, a lot of butter. And parsley ", added the chef.
Chef Florin Dumitrescu's lamb steak recipe from & bdquoChefi at knives & rdquo
The Easter meal cannot be complete without a generous portion of steak of honey. However, many people avoid this type of meat because of its specific taste. In order for the steak to be really aromatic and tender, then you have to follow certain rules and tips, offered even by Chef Florin Dumitrescu from the show & bdquoChefi la cutite & rdquo. If you choose to prepare this recipe for lamb steak, then surely your food will be praised by all.
Ingredients for Chef Florin Dumitrescu's lamb steak recipe
For this lamb steak recipe we need:
How to prepare Chef Florin Dumitrescu's lamb steak recipe
Uncooked garlic, peeled onion, fennel, pasta & acircrnac, celery and carrot are cut into coarse pieces and browned well, thoroughly in a pot or pan. At the end, add the white wine and the red wine, put the lid on and let the mixture boil over low heat to reduce.
Put the lamb meat in a large bowl and add olive oil, dried basil, dried thyme, salt and pepper to taste (preferably freshly roasted). The ingredients are mixed and spread evenly on the surface of the meat. While preparing everything, Florin Dumitrescu revealed that we should not be afraid to add spices and herbs because it is sometimes not too much, but rather too little.
Then, we pull the lamb a little on a grill, a hot plate or in a frying pan, which you have to close, to close its pores. & Icircn the tray with lamb steak is added to the vegetable mixture that I previously put with wine. Add generous chunks of butter all over the tray with lamb and vegetables, then pour in the tomato sauce (about half a large glass) and a few bay leaves.
We continue the recipe and put the two types of wine in the pot that boiled the vegetables, leave it to boil for a while so that the alcohol evaporates. Then everything is poured into the tray with lamb and vegetables. The container is covered with three pieces of aluminum foil, so that everything stays in the tray. We put everything in oven and then let it boil in a tray covered with aluminum foil or a lid for about 4 hours at 140-150 degrees. As you increase the time in the oven and lower the temperature, the lamb steak will be much, much tastier.
The role of vegetables is to serve not only as a garnish, but also to give the sauce creaminess, taste and consistency. The more vegetables we use, the more likely our dish is to taste tasty.
I was able to find out from Florin Dumitrescu, while he was preparing his lamb steak recipe, that the best flavor enhancer was and still is butter, not only when it comes to meat, but especially when we prepare different types of puree. When we make a preparation that uses several types of fat, the oil is used before the butter.
Good appetite and extra cooking for a delicious lamb steak, according to Chef Florin Dumitrescu's recipe from the show & bdquoChefi la cutite & rdquo!
How to make lamb steak?
The lamb is washed well on all sides. With a well-sharpened knife, make small cuts, in which garlic strands are inserted on all sides.
Sprinkle the meat with the spice mixture: salt, pepper, mustard seeds.
Place a sliced onion and bay leaf in an oven tray or pan. Top with lamb and potatoes cut in halves or quarters. Pour water.
Baking lamb steak
Cover with aluminum foil and put in the oven at 200-220 degrees Celsius (maximum fire in gas ovens) for 30 minutes. Then reduce the heat to 160 degrees Celsius (minimum for gas) and leave for another 2 hours, 2 hours and a half.
Check if the meat is soft, add the wine and uncover, turn on the heat and let it brown for 5-10 minutes.
Serve with a little chopped green parsley.
I can't describe how tasty and tender this steak is! It actually melts in your mouth, and onions give a fantastic sweetness to meat and potatoes.
I invite you to see this recipe and in the video version of the lamb steak & ndash click on the picture below. See the other videos and if you like, you can subscribe to our Youtube channel & # 128578
We wash the lamb leg very well and wipe it with a kitchen towel. We clean the garlic and cut it into sticks or slices. With the help of a sharp knife, we sharpen the pulp from place to place on both sides. & Icircn the holes formed we introduce the garlic.
Cover the tray with aluminum foil and put it in the preheated oven at 200 degrees for an hour and a half.
Cover again and leave for another 30 minutes in the oven. After the last 30 minutes, uncover the tray and let the pulp and potatoes brown for another 20-30 minutes.
After 10 minutes, grease the pulp with the sauce formed in the tray with a brush. When it is nicely browned, turn off the heat and serve.
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