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I love the Easter holidays because then there is plenty of lamb. I love the oven-baked wine and garlic. Simple and tasty!
- 1 leg of lamb and ribs
- 1 goat leg
- 500 ml of red wine
- spices for lamb
Preparation time: over 120 minutes
RECIPE PREPARATION Baked lamb and goat steak:
Wash the meat well, then wipe and grease with oil. Sprinkle with garlic cloves halves and sprinkle with spices.
Put oil in the oven tray, then place the pieces of meat, add 2 cups of water and put in the oven on the right heat. When the water is low, add the wine, then when the meat is ready, let it brown in the oil.
Serve hot with garnish and salad of your choice.
How to prepare lamb so it doesn't smell
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.
Baked lamb with garlic, herbs and a garnish of golden potatoes
Baked lamb with garlic, herbs and a garnish of golden potatoes. Lamb steak recipe with garlic, rosemary and lemon. Baked lamb broth with vegetable garnish: potatoes, green beans, tomatoes. Mediterranean-style baked lamb legs, brushing or grating. Easter recipes. Lamb recipes. Baked lamb steak recipes.
I think this baked lamb with garlic and herbs is one of the best I've eaten so far! The lower leg of lamb (leg, brine) is tender and juicy, extremely sweet and tasty, especially due to the seasoning and slow baking in the oven at low temperature.
On Easter meal there is no lack of bread, cozonacs, red eggs or roast lamb in the oven. Every year I try to surprise my family with new recipes with lamb. I have already published about 6 lamb steaks + a stew. The meat chosen was sometimes lamb leg, when chest with ribs and back, when previous train with neck and ribs. It is known that the sweetest and tenderest meat is the one in the vicinity of the bones, so do not debone it.
Lamb steak recipe as chef Sorin Bontea. What tricks he uses
Ingredients for lamb steak:
- a whole leg of lamb
- green onions
- Bay leaves
- parsley tails
- ground pepper and berries
- a pinch of salt
- a glass of red wine.
Sorin Bontea recommends a red wine for lamb steak, but dry because the vegetables will leave a lot of juice that will be sweet. The preparation process is not complicated at all, the lamb pulp must be stuffed with garlic, salt, pepper and thyme.
The next step taken by the Antena 1 jury is to put the lamb leg on a bed of vegetables. The whole combination of meat and vegetables is sprinkled with wine.
The tray containing the steak is placed in the oven that has been preheated. The fire must be small so that the meat is slow to come off the bone very easily.
Also, another valuable piece of advice that the chef from "Chefs with knives" takes into account is turning the meat from time to time, from one side to the other. At the end, the meat must be juicy and melt in your mouth.
The vegetables in the pan can be served as such or as a sauce next to the steak. Mandatory, lamb steak is served with a green salad with radishes and green onions.
Sorin Bontea is a big amateur and a fan, which is why he has some tips in this regard as well. The jury of "Chefs with knives" says that it does not boil the organs and the meat for this preparation, but leaves them only slightly smothered with very little oil.
"I can give you some advice on how to prepare the drum. I use green onions, green garlic, lamb organs, pieces of meat that are a little fatter, but not very thick (which I don't put in soup and steak).
I do not boil the organs and the meat, but I suffocate them, that is, I put a little oil, sauté, I put onions and green garlic, I suffocate them a little, then the freshly chopped dill and parsley, salt and freshly ground pepper.
And if you don't have powder, I'll give you a tip: you can wallpaper the shape in which you make the dough with oil and breadcrumbs, and pour beaten egg on top. That is if you don't have bread, I repeat! ”said the cook some time ago.
Baked lamb leg roast
- Lamb leg steak (Maria Baciu / Epoch Times) Lamb leg steak
- Preparing the steak before putting it in the oven (Maria Baciu / Epoch Times) Preparing the steak before putting it in the oven
- Once cooked, the meat becomes very tender and juicy, and comes off the bone easily. (Maria Baciu / Epoch Times) After cooking, the meat becomes very tender and juicy, and comes off the bone easily.
Considered a delicacy in many restaurants, the lamb leg steak, especially the lower part of the front hip, is particularly delicious. Once cooked, the meat becomes very tender and juicy and comes off the bone easily. Serve with mashed potatoes, sauerkraut, etc. At Easter, in some areas of the country it is served with low spinach and green garlic.
- 2 legs of lamb (choose the lower part of the front hip which is covered by a thin layer of fat, together with the patella on the hip)
- 2 carrots, cut julienne
- 6 cloves of garlic
- 100 g mushrooms (optional)
- 1 glass of white wine
- 1 cup of bone broth or water
- 2 tablespoons olive oil or a tablespoon of oil 20 g butter
- salt, pepper, paprika to taste
- oregano and thyme leaves (fresh or dried)
How to prepare
Preheat the oven to 200 ° C.
First, the lamb leg is washed with cold water and then drained well. Grease with oil, salt and pepper, then rub with the mixture of oregano and garlic leaves. Optionally you can sprinkle a little paprika.
It is then placed in a tray, and optionally, a few cubes of butter can be placed over the meat. Add carrots, peeled garlic cloves, mushrooms and more than half the amount of bone broth and wine.
The uncovered tray is put in the oven for about a quarter of an hour, until the meat begins to brown well on the outside.
After 15 minutes, reduce the heat to 150 ° C. Remove the tray from the oven, add the rest of the bone broth, then cover the tray with foil and put it back in the oven for an hour. To prevent the meat from drying out, check that there is enough sauce in the pan from time to time.
After one hour, remove the foil, sprinkle the steak with the remaining wine and increase the heat again to 200 ° C.
Put the tray back in the oven for 15 minutes, so that the meat browns and has a golden crust.
The sauce left in the pan is particularly fragrant and tasty and is served with steak. Good appetite!
IED FRYING IN THE OVEN
The simplest and best goat steak it doesn't need anything complicated. Not even special spices.
Roast goat in the oven it is delicious and very easy to make.
Any beginner in cooking will try to prepare recipe will be guaranteed success!
I think goat meat is better than lamb. It is even healthier, having fewer calories even than chicken. The goat does not assimilate fat in the edges, such as beef and pork, so it does not raise cholesterol problems. Goats do not grow industrially, they feed only on nature.
As a side dish I had a potato salad like that oriental fasting salad, but with boiled egg slices, without olives and with dressing in larger quantities. My in-laws always use this garnish next to lamb or goat meat. In the last 15 years I have rarely eaten a mashed potato next to the meat prepared for the Easter meal. It would work very well Bavarian potato salad, prepared the day before and stored in the refrigerator overnight. Sauteed vegetables, spinach, rice, baked potatoes or just a big salad like a fatoush salad would work very well.
The wine I had at the table next to this steak was a red wine (a blend of Cabernet and Merlot), but how many huts are so common. Choose a good wine, the one you like best and enjoy the dishes on the table and the people next to you.
After all, the holidays are with and about the family, with good food and wine, along with red eggs, cake and Easter. There are areas in our country where Easter is not consumed, and it is replaced by cakes.
If you want to be inspired and prepare other special steak recipes for Easter, I invite you to click on this link, to discover how to make the best steaks of lamb, goat, turkey or special chicken steaks. You can find all the suggestions for the Easter table if you click here.
I now leave the list of ingredients and how to prepare goat steak in the oven.
Happy and bright holidays!
2 red onions
6-8 cloves garlic
1 large apple or 2 smaller ones
1 cup white wine
1/2 cup water
Put the oil on the bottom of the tray (so that it is well covered), then arrange the goat meat. Season with salt, pepper, dried thyme. Among the pieces of meat we strain apple slices, garlic cloves cut in half lengthwise and onion slices (cut the onion into 6-8 slices).
Pour the wine and water and cover with foil. Put the tray in the oven, at 180 ° for about 120 minutes, taking care to sprinkle with the juice from the tray. If the juice evaporates, add water and wine, as needed.
Then take the foil and let it brown evenly on both sides.
Baked goat steak can be accompanied by a simple oriental salad or a lemon salad.
Lamb steak - the recipe of a master chef
One of the most appreciated recipes for roast lamb in the oven is that of the late master chef Radu Anton Roman, published in the book "Romanian dishes, wines and customs". The preparation is not complicated, the preparation of the meat does not take long before it is placed in the oven. The preparation of this steak does not require advanced knowledge or a special skill in the kitchen, so that even those less familiar with gastronomy can prepare it without any problem. Therefore, one of the tastiest recipes for baked lamb steak can be prepared by anyone, provided that some rules are observed that, although they seem insignificant, have a special importance in the success of this almost indispensable preparation for the Easter meal. We need a tray large enough because, as the author writes, "it is a sin to cut the Lord's lamb to pieces."
Ingredients and preparation:
& # 8211 good lamb (weighing 6-8 kg without fur) relieved head and neck, entrails and lower legs, salt, pepper, 200 ml oil, 200 g butter, 2 glasses of white wine, 6 - 10 crowns of green garlic, head of old garlic, cleaned and ground. It is very important that the lamb is not washed, it is only wiped on the outside with a clean, dry cotton cloth. The inside is cleaned with a towel soaked in vinegar water. Rub the meat intensely with salt, garlic and pepper, then with oil. Place the tray with butter and oil in the hot oven and, when the fat sizzles, match the lamb with its back up. The fire intensifies (lamb can also be prepared in an electric oven if we do not have a flame oven).
Grease the meat as often as possible, until it becomes crusty and brown. The fire subsides, now the crust has formed, the wine is poured over the meat, we are preparing for an active wait for “anointers by the hour” ). Sprinkle with garlic over the meat and sauce, we decorate the lamb for its last journey with the crowns of green garlic and leave it in the oven for another ten minutes, to be perfect.
Baked lamb steak - tips from housewives
Baked lamb steak comes out better if you follow a few tips from skilled housewives.
- Let the meat rest a little at room temperature. Do not cook it as soon as you take it out of the fridge.
- Let the meat rest after cooking. After turning off the oven, leave the meat in it for another 15 minutes.
- The spices are added at the end, when the meat is already cooked.
- Respect the cooking time.
Baked lamb steak is served with dry red wine, for example a Bordeaux or a Cabernet Sauvignon.
Greek style garlic stuffed lamb steak & # 8211 diet recipe
- a piece of lamb
- salt and pepper
- spices: oregano, rosemary, basil, mint (dried or fresh)
- 1-2 glasses of white wine.
Greek-style garlic-stuffed lamb steak
Wash the piece of meat, wipe, portion and make notches in which garlic slices are inserted. Lamb meat or lamb ribs are massaged with salt and black pepper, and then sprinkled with oregano, rosemary everywhere, but also basil and chopped mint in abundance.
Grease the pan with oil and place the lamb steak, over which pour a glass or two of dry white wine, cover the tray with aluminum foil and put in the oven heated to 180 degrees for 40 minutes. Then remove the foil and grease the lamb steak often with a brush with the sauce from the pan for at least another hour. It will form a crust, and when it is ready, take it out of the oven and serve it with yogurt sauce, cucumber and garlic.
Baked lamb leg - a tasty steak from traditional Romanian cuisine
- Baked lamb leg (Maria Matyiku / Epoch Times) Baked lamb leg
In addition to the classic spices, in the traditional Romanian cuisine the bouquet of flavors of lamb steak is enriched by stuffing with garlic and thin slices of smoked bacon.
The pieces of bacon prevent the meat from drying out during cooking, resulting in a juicy and very fragrant steak with a tender meat that will easily come off the bone.
Lamb steak is served with new potatoes, puree, low spinach and green garlic or your favorite garnish.
a leg of lamb (top),
6 cloves of garlic, a piece of bacon (optional but recommended),
1/2 teaspoon pepper,
1/2 teaspoon paprika,
1 teaspoon of salt or as desired,
a few ground juniper berries,
1/2 teaspoon coriander,
2 tablespoons oil or a piece of 20 g butter at room temperature,
a few sprigs of rosemary and thyme (fresh or dried)
1 piece of celery root,
The oven is preheated to 200 ° C.
The piece of pulp is washed with cold water, then drained well. The lamb meat is stuffed with chopped garlic pieces and smoked bacon.
In a bowl, prepare the spice mixture to grease the steak. First combine the spices: salt, pepper, juniper, coriander, paprika and dried thyme and mix with the 2 tablespoons of oil or butter and some of the remaining garlic from the breadcrumbs (after it has been previously crushed or given through the garlic press).
Grease the pulp well with the spice mixture and put the steak in the preparation bowl.
Place a uniform layer of slices of carrots, onions, peppers and celery around the leg, then pour a little water, dripping lightly on the inside of the bowl.
Sprinkle rosemary and thyme sprigs over the steak.
The steak dish (without lid) is baked for about a quarter of an hour, until the meat begins to brown on top.
After 15 minutes, reduce the heat to 150 ° C. Cover the pot with a lid (or metal foil without the lid) and continue cooking in the oven for one hour. Check from time to time that there is enough sauce in the pan. If the sauce drops too much, add a little hot water.
After an hour, remove the dish from the oven, remove the lid or foil. Using a spoon, sprinkle the steak with the sauce formed in the bowl.
Increase the heat again to 200 ° C. Put the steak dish (without lid) back in the oven and cook until the meat is browned and has a golden crust on top.
The vegetables and the sauce left in the pan are particularly flavorful and tasty and are added along with the steak.
Serve the steak while hot with your favorite salad or garnish. We wish you to enjoy it with your loved ones!