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Peel the meat, wash well and season to taste. It is placed in a bowl (I used the multicooker). Sprinkle with oil, add sliced garlic and green basil leaves. Bake until browned enough.
Meanwhile, prepare the potatoes: cut them into cubes, season them to taste, sprinkle with oil and place in a pan over high heat until golden.
Wash and clean the meat very well of skin and fat. Grease a pan with a little oil (I used olives) and place the pieces of meat. Add plenty of salt and pepper, sprinkle with paprika, thyme leaves. Place the garlic cloves among the pieces of meat, sprinkle with the rest of the oil and pour the wine into the pan.
Cover the tray with a lid or aluminum foil and put it in the oven at 190 ° C for an hour and a half.
After an hour and a half or when the fork enters the meat easily, uncover the tray, raise the oven temperature to 220 ° C and leave it for another 20-25 minutes, until it browns nicely.
Eat hot steak with a simple salad or with your favorite garnish. Good appetite!
No Easter meal is complete without lamb, which has been associated with this festival since pre-Christian times. If you want to have a traditional Easter menu, or simply want to enjoy a delicious meal, we recommend this recipe for lamb chops with herbs.
1. Lamb pulp is carefully cleaned of skin and fat, insisting on this aspect especially if you are not extremely happy with the specific taste of lamb.
2. Finely grated lemon peel, 3 cloves of garlic, 1/2 of finely chopped rosemary (leaves only) and 3 tablespoons of olive oil are processed in a blender or crushed in a mortar until you get a paste. Grease the lamb well on the whole surface with this paste, salt and pepper it, then turn on the oven and set it at 200 degrees Celsius.
3. Put on the fire a pot with 3-4 liters of water and when it boils, add 1 tablespoon of salt, then the new potatoes and young carrots cleaned and eventually split lengthwise (depending on how big they are). Boil the vegetables for 5 minutes, then drain. While they are hot, turn them over in the pan where they will be baked, add the rest of the olive oil, the rest of the chopped rosemary leaves, 1 clove of crushed garlic and the rest of the whole, salt and pepper. Mix well.
4. An oven-resistant grill fits over the vegetable tray. The lamb's leg is placed on top of it. Bake in the preheated oven at 200 degrees Celsius for 1 hour if you want it pink inside, respectively 1 hour and 20 minutes, if you want it well done, turning the lamb leg from side to side halfway through cooking.
5. Before serving, the roast lamb should rest for 15-20 minutes, so that the juices from the meat are re-impregnated into fibers. I recommend to serve the steak with lettuce and a sauce of your choice, I put a tzatziki sauce (yogurt, cucumber, garlic and lemon) and I thought it fit perfectly.
Ingredients Honey steak
lamb leg with bone (1.6 kg)
3 cloves garlic
2 tablespoons mustard top with seeds
3 cloves garlic
3 thyme threads
1 rosemary thread
8 anchovy fillets in olive oil
peel of 1 lemon
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
Preparation Honey steak
- Mix in the blender all the ingredients for the marinade (from the greens, break the leaves from the stem), until you get a paste.
* do not add salt to the marinade because the anchovies and soy sauce are salty enough
- In the lamb pulp, washed and dried well with napkins, make incisions with a sharp knife and insert the garlic slices.
- Then rub the pulp on both sides with the paste obtained. Above be a generous layer of marinade. Put the pulp in a bowl and cover with foil. Be careful that the foil does not touch the surface of the meat so as not to damage the crust, so it is good to use a bowl! Refrigerate for at least 4 hours.
- Remove the pulp and leave it for half an hour to reach room temperature.
- Place it in a tray and put it in the oven at 220C for 20 minutes. Lower the temperature to 150C and leave for another 2 hours. Also after 30 minutes, sprinkle it with the juice from the tray
- After this time the steak will be made juicy and light in the blood only around the bone. If you want more blood, reduce the baking time. Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.
* don't forget to adjust the baking time according to the weight of the pulp, mine weighed 1.6 kg
2. Sprinkle the pulp with garlic
3. Pulp with mustard marinade
Lamb steak with yogurt and lemon
Lamb steak with yogurt and lemon is a Lebanese style recipe, meaning it comes from where people really know how to cook lamb. It is a wonderful alternative to the classic Romanian lamb steak, especially for those who do not appreciate the too intense taste of lamb. The specific taste is refined, enriched with the aromas of the added ingredients and spices, resulting in a tasty and very fine lamb steak. In fact, this is the recipe with which I got my man used to accepting lamb, for a few years I didn't cook the lamb differently, now he has come to like it in any form.
Preparation time: 08:00 hours
Cooking time: 01:30 hours
Total Time: 09:30 hours
Number of servings: 10 servings
Degree of difficulty: average
- lamb cut into suitable pieces
- 700 ml fat yogurt
- a lemon
- 1 tablespoon coriander seeds, crushed
- 4-5 cloves of garlic
- olive oil
Preparation Lamb steak with yogurt and lemon:
I cut a lamb carcass, first removing the thighs & # 8211 I carefully deboned the back one, so that it remains in one piece (I simply cut the front leg into suitable pieces):
The carcass was taken care of by my daughter and my husband, who cut the spinal cord from the point where the ribs are inserted, under my strict supervision and under the threat not to pinch any chop, which must remain intact and attached. ribs:
Grind the lemon peel, coriander and garlic in the blender:
In a bowl mix the yogurt, flavored mixture, salt, pepper, lemon juice and a wave of olive oil:
The sauce has a very good taste, and we always keep about 350 ml (a jar) to serve it next to the steak.
Put the pieces of meat together with the remaining yogurt sauce in the bags (or in a larger bag), tie the bags and leave them in the fridge overnight:
The next morning we go to the end of the preparation & # 8211 I twisted the ribs forming a crown, I fixed it with toothpicks and I detached the meat from the ribs at the top, pushing it down, inside the crown each rib is wrapped in foil :
Place all the meat in the pan and sprinkle with a little olive oil, then bake at 190 degrees for about an hour.
When the steak is nicely browned and a toothpick inserted into the meat enters easily, releasing clear juices, the meat is ready:
Serve with a garnish of your choice, we preferred baked potatoes, lettuce and yogurt sauce.
Did you like this recipe?
OVEN LAMB IN THE OVEN WITH TWO KINDS OF POTATOES
Lamb meat prepared in the oven like a roll, with a garnish of two kinds of potatoes can be the star of these Easter Holidays. The biggest and most important holiday in Romania is Easter, and on our tables are red eggs, lamb, Easter or cakes.
Lamb steak with soft, tender, juicy and flavorful meat is my proposal for Easter. Other special steak recipes for Easter can be found in this link.
If we take into account traditions and customs, then lamb steak is preferred by Romanians. It is the perfect season to eat, because the lamb is slaughtered young. The meat is rich in collagen, meaning it is tender and good. I am sure that there will be lovers of good food who will appreciate this recipe for lamb meat, slowly prepared in the oven, the steak having juicy and tasty meat at the end. It is very easy to prepare, it is tasty and aromatic, without the need for special cooking techniques. It's incredibly easy, and the result is extraordinarily good.
The only merit of the delicious taste has the good quality ingredients used in the preparation of the lamb leg in the oven and the fact that we prepared the meat at low temperature, for a longer time. The meat would have remained pink in the picture if I hadn't poured the sauce from the tray over it, after I cut the slices. My family didn't have the patience to take many pictures, it smelled and the lamb meat in the oven with two kinds of potatoes looked too good.
I used two kinds of mustard, 7 pepper spice, sweet and smoked paprika, honey, garlic, rosemary and Spornic High Oleic oil. All these were used both on the basis of the filling and to glaze the lamb pulp.
About High Oleic oil I can tell you that it has a high content of oleic acid (minimum 75%), this being a monounsaturated fatty acid, ie healthy fatty acids (Omega9), which comes from a special variety of flower seed of the sun, which bears the same name internationally (High Oleic). Omega 9 fatty acid lowers cholesterol levels, which means it can prevent the risk of cardiovascular disease, atherosclerosis and help boost the immune system.
High Oleic oil can be used in repeated cooking processes, at high temperatures (its smoking point is 248 ° C), but it is also very suitable for baked, fried or fried dishes, keeping the smell unchanged in the case of cooking processes. repeated frying. It has superior resistance to oxidation and rancidity. Prutul SA is the only producer of 100% High Oleic oil bottled at 1l in Romania. The & # 8220Prutul & # 8221 oil factory in Galati (my hometown) is a company with fully Romanian capital. It is one of the main producers of vegetable oil in Romania and one of the most important players in the agribusiness industry in our country.
Returning to my lamb steak, I would like to tell you that it is special. It is prepared like a roll and is accompanied by a potato garnish, as simple as it is delicious and beautiful. Potatoes in two colors will be a perfect garnish for this steak, but they go very well with other types of meat (chicken, rabbit, veal, pork, fish) or can be eaten as a stand-alone, accompanied by a lettuce . And for the preparation of these potatoes I used High Oleic oil.
The good part is that you can prepare the meat with the ingredients in the tray the day before, the bones are wrapped in food foil and left to cool. Overnight, the meat is marinated. Put in the oven two hours before sitting at the table.
Potatoes are very easy and quick to prepare and are probably the best garnish for baked lamb steak. They are prepared shortly before removing the steak from the oven.
In this way we have hot steak and garnish, freshly prepared, good to put on a holiday table.
1 pc. boneless lamb pulp & # 8211 1.5 kg
For the filling and glaze:
1 tablespoon mustard with berries
1 tablespoon honey
1/2 teaspoon cinnamon powder
1/2 teaspoon seasoning 7 peppers
3 large cloves of crushed garlic
50 ml Spornic High Oleic oil
For baking we still need
150 ml Spornic High Oleic oil
3 cloves garlic cut into slices
For the gasket:
4 white potatoes about the same size as the sweet ones
100 ml Spornic High Oleic oil
1/2 teaspoon seasoning 7 peppers
We put the ingredients at hand, so that the preparation steps are as fast as possible.
I cleaned the boned lamb leg of skins and tallow.
I put in a bowl the two kinds of mustard, bee honey, crushed garlic, paprika and smoked paprika, 1 sprig of chopped rosemary, salt, spice 7 pepper and cinnamon. I poured 50 ml of oil over them and mixed until the composition was homogenous.
The result is a paste with a relatively thick consistency. 3/4 of this will be spread over the lamb leg. I sprinkled rosemary needles and garlic slices. I gathered the meat, trying to keep the paste inside, and what was left in the bowl I used to grease the pulp, on the top, like a glaze.
I tossed the white wine in the pan, put the meat, then added the oil. If I kept the lamb leg cold overnight, it needs 30-40 minutes to stay at room temperature, so I left it on the kitchen table, covered to wait a bit.
I arranged rosemary sprigs on the lamb pulp, covered it with foil (baking paper can also be used) and baked it in the preheated oven at 180 ° C (with ventilation) around 90-100 minutes.
After 45 minutes I turned the meat over, filled it with a little water and covered it again. It stayed in the oven for another 45 minutes.
After this time I returned the meat to its original position and let it brown for 15 minutes.
When I put the lamb meat in the oven for the last stage, I started preparing the potatoes. I put a large pot of boiling water.
I cut the potatoes into thin slices and scalded them for 5 minutes, then I took out the potato slices and left them on a towel to absorb the water. I preferred this quick method, instead of boiling them for 20 minutes.
I arranged the potato slices in two heat-resistant dishes, alternating colors. They look so beautiful! I sprinkled salt, spice 7 pepper (but it can only be plain pepper), a few needles of rosemary, then I poured a little oil on them.
When I took the steak out of the oven, I covered it with foil and left it to wait for 20 minutes, just as long as the potatoes need to bake at a temperature of 200 ° C.
I sliced the steak, moved it to a plate, then poured the sauce from the tray over it and arranged some of the potatoes on the edge of the plate.
Next to the baked lamb steak with two kinds of potatoes goes a spring green salad with radishes and green onions.
Baked lamb chop with potatoes
The lamb / goat cutlet is the part of the animal that, after the flesh and muscle, is the most sought after by chefs for preparing recipes that are as simple as possible, all the more delicious. Grilled or baked, the chop is easy to prepare and can be served with or without garnish, with or without sauce.
As lamb / goat meat is usually tender, it does not need to be soaked.
This recipe can also be prepared from mutton / mutton chop, in which case maceration is indicated to obtain a very tasty dish.
Ingredients needed in the recipe: a whole lamb chop, potatoes (preferably new potatoes), spices (peppercorns, thyme sprigs, bay leaves, mustard seeds, rosemary sprigs, 5-6 coriander seeds, 2-3 cloves, 2 -3 beans, coarse salt, green garlic, mustard paste.
The lamb chop is left with the fat on it. It would be a real culinary crime to get rid of fat. Do not grease with pork oil / lard. Saul (fat) will form a crust during baking, and all the meat must will remain under the crust.
The lamb chop and spices are placed in a baking tray. Add a coarse salt powder.
Let's do a little advertising! The lamb chop, viewed from another angle, highlights the special texture of the piece of meat with bone and the layer of fat, essential for cooking in the oven. Note the pink color of raw lamb.
Bake the tray in the hot oven of the stove, over high heat, for 10-15 minutes, during which time the crust formed by the lamb saddle will become slightly copper.
For a particularly strong seasoning of the preparation. During this time, when the temperature in the oven is high, the spices will be fried in the fat drained from the meat. The sizzling of the meat will guide us in time, as long as the flame in the stove oven is large.
After 5-10 minutes, place the tray in the oven, in order to give an additional flavor to the preparation, put 1-2 cloves of green garlic in the baking tray. If we leave the garlic cloves at the beginning, on a high flame, we risk that the garlic will ripen prematurely and give a bitter taste to the preparation.
The lamb chop became copper, the garlic also changed its color a little fresh, the spices were fried, the green bay leaves became crispy.
Which mustard do we choose? The lamb chop turned copper is removed from the stove oven and greased with mustard paste. The mustard used (hot, sweet, classic, with or without berries) gives the dish the favorite taste of every housewife. Professional gourmets will be delighted by the variety of taste.
Sufficient fat has been gathered in the baking tray to be able to continue cooking the meat under steam.
The baking tray is covered with baking paper, moistened with cold water and squeezed.
Reduce the heat to the oven, as appropriate, and place the baking tray in the oven for 35-40 minutes, depending on the size of the lamb chop.
Remove the tray from the stove oven, using kitchen gloves. Peeled potatoes are added to the greased baking tray.
New potatoes are preferable. They are cleaned using wire sponge, used in the kitchen.
Washed and cleaned potatoes are kept in cold water with coarse salt to which a few drops of lemon juice have been added, so as not to blacken.
Reinsert the tray covered with baking paper in the oven for 15-20 minutes.
Remove the tray from the oven, return the potatoes to the pan and reinsert the tray into the oven on the stove, at the right heat, without being covered with baking paper, for 10-15 minutes, during which time the potatoes will brown and the meat will bake exactly as needed.
Remove the baking tray from the stove oven and cover with baking paper for 10 minutes, during which time the meat will become juicy again.
If you don't like fat-soaked potatoes! Before covering the tray with baking paper, remove the potatoes in a pan covered with a lid (so that the potatoes are kept warm) from the baking tray, using a whisk.
The preparation is served on heated plates so as not to grease the fat on the plate.
The dish can be served with green garlic sauce & # 8211 see Romanian juice sauce.
A seasonal salad can not miss & # 8211 leurda, moon radish, green onions and garlic, green parsley, coarse salt, olive oil, lemon juice.
What holiday would that be, if we didn't have people with glasses of white or red wine, dry or semi-dry and even sweet? Each to his own taste.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't forget to smash some red eggs and wish your loved ones all the best, beautiful and healthy with the risen Christ!
How do we get rid of the smell of lamb or sheep in the flesh?
Many people do not like lamb or sheep because of the specific smell. It should be noted that the flavor is concentrated in the tallow, in the fat associated with the meat. If we degrease the meat well, we get rid of a large part of the sheep's smell, but there are other tricks that help us in this regard.
Acidic (neutral) components neutralize the smell of lamb or sheep: lemon or lime juice (citrus, in general), plain or noble vinegar (balsamic), mustard (both cream and mustard powder), dry wine, yogurt or milk beaten. This way we can marinate the lamb 12-24 hours in such a stain and, in addition to the tenderening of the meat, we will get rid of the too strong smell of lamb. We don't want to take it all away! If we don't like lamb, we will have to choose another meat: goat, beef, pork or chicken.
Aromatic herbs and spices (in general) also help us in this endeavor. You don't have to make extravagant spice mixes because not all of them match any type of meat. Keep it simple! Lamb goes well with salt, pepper, garlic to which can be added rosemary, mint, paprika. Kotanyi welcomes you with a natural mix of spices specially designed for the most delicious lamb steak: Savori Românești & # 8211 Seasoning mixture for lamb. This is a mix of salt, garlic, onion, sugar, pepper, mint. Point! It has no preservatives, flavor enhancers or sodium glutamate. 100% natural
I have been using Kotanyi & # 8211's natural seasoning spices and mixtures for over 30 years, whether they are in an envelope or in a grinder. In addition to the Savori Românești lamb seasoning mixture, I added a little mosaic pepper, paprika and dried rosemary powder. They go great together!
Lamb steak with baked potato garnish - Recipes
Crush the garlic with a knife and place in a large bowl with the sprigs of thyme and rosemary and a slice of butter. Add the lamb chops, a glass of red wine and flambé the meat to make the alcohol disappear. Put water and put in the oven at 160 degrees for 2h30.
The potatoes are prepared for puree, cleaned, cut and boiled.
Beans, peas and onions are cooked together by placing them in a pan and tempering them in butter and oil. Add salt!
After removing the steak from the oven, prepare the potatoes. Add a few tablespoons of the fat left by the lamb, add butter, salt, crushed and chopped peppercorns and freshly chopped parsley. Crush and mix well.
Pour a glass of wine into a pan to prepare the sauce. When the wine starts to boil, add the fat from the steak pot and let the liquid reduce.
We put the puree in the middle in a deep and large plate, the peas and beans on the edges, and we put the pieces of steak in the middle in the puree. We pour the wine sauce over everything.
What can you put next to the lamb steak
Because lamb, unlike mutton or sheep, offers meat that is as delicious as it is difficult to digest, it is important to eat it with raw vegetables or lettuce in abundance. Carbohydrate garnishes are inappropriate, especially if we take into account the fact that at Easter meals we often eat eggs, cozonac, Easter, cream cakes, drob and alcoholic beverages, all at the same meal.
My warm recommendation is to make a simple spinach sauce and a crispy lettuce for the lamb, according to the recipes below:
For 4 servings you need 2 kilograms of fresh spinach (decreases a lot when cooking), lemon juice, 100 grams of garlic cooked in shells (30 minutes at 180 degrees), 50 ml of extra virgin olive oil. Scald the spinach in salted water for 15 seconds, after washing it leaf by leaf. Take it out in ice water. After a minute, drain the water from it and dry the leaves with a kitchen towel. Chop the leaves and put them in a blender. Squeeze the lemon juice over it and add the oil, salt and a little pepper. Add the garlic cloves and make the puree without processing it too much. You can heat the puree before serving.
Choose 3-4 kinds of salad. Wash the leaves and wilt them. Chop a sprig of green garlic and a sprig of green onions and put them in a mortar with two tablespoons of chopped green parsley, 4 tablespoons of oil, a tablespoon of apple cider vinegar, 1 gram of salt, half a teaspoon of honey and a few peppercorns. Crush the mixture well until you get a paste. This is the salad dressing. Mix the salad with the dressing 5 minutes before serving.
Alternative spinach garnishes:
- Grease the pan in a pan for a minute with a clove of garlic and two drops of oil.
- Asparagus fried on the grill or in the pan for no more than a minute, to remain crispy, dusted with salt and pepper.
- Carrots with leaves cooked in salted butter, half an hour or better, in the pan, over low heat.
You know it from me: the new potatoes that have appeared these days are obscenely expensive and have no taste. Give them another two or three weeks. Besides being 8-10 times cheaper, they will also taste good.