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Baked lamb

Baked lamb


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I usually marinate the meat, but this time I didn't have time. And then we found the saving recipe right here among the video recipes. Obviously adapted.

I cleaned the meat of skins, fat, washed it and put it in the oven tray. I seasoned it with salt, pepper and greased it with mustard, after which I added rosemary and mint. I cut the meat from place to place and put a clove of garlic and sprinkled with olive oil. I covered the tray with aluminum foil and put it in the preheated oven at 250 degrees for 30 minutes. I then added wine, lowered the temperature to 200 degrees and let the meat penetrate easily, sprinkling it from time to time with the sauce from the tray. After another 30 min. I removed the foil and let the meat brown nicely.

I placed the pulp on a plate and garnished it with potatoes (also in the oven) with rosemary.

It's crazy! I don't know if you can still, but I'm licking my fingers ...

Bucataras.ro invites you to try your culinary mastery and amaze your family with a diversity of recipes traditional of Easter, gathered from the faithful and ingenious members of our community.

We offer you suggestions for Easter recipes for appetizers, soup and food recipes and especially tasty Easter and cake recipes



Ingredients Baked lamb steak, marinated in yogurt with garlic

  • 1 leg of lamb of 1.5 kg.
  • 350 grams of fatty yogurt
  • 1 lemon
  • 4-5 cloves of garlic
  • 30 ml. of olive oil
  • 1 tablespoon finely crushed coriander
  • 1 teaspoon of salt to taste

Optionally, a gasket for which I used:

  • 1.5 kg of potatoes
  • 4 young carrots, cleaned and cut into pieces
  • 1 red onion cut into large pieces
  • 1 leek, white and light green, cut into rounds
  • 3-4 teaspoons of olive oil
  • 2 rosemary branches
  • 4-5 thyme branches
  • salt and pepper

Preparation Baked lamb steak, marinated in yogurt with garlic (video)

Preparation of meat and marinade

1. Carefully clean the lamb's flesh of the silver skins and fat on the surface, which are responsible for the odor that many find repulsive.

2. Insist until the pulp is well degreased.

3. Wash the lemon well with warm water, drain and shave the yellow part of the peel. Peel the garlic. Add the yogurt, lemon peel, corinadrad, salt, ground pepper, garlic cloves, olive oil, olive oil to the blender bowl and mix until the garlic is completely crushed. Add the lemon juice and mix well. Half of the sauce obtained is poured into a bowl or jar with a lid and kept in the refrigerator, we will serve it with the steak.

4. Put the lamb pulp in a large bag and pour the remaining yogurt sauce over it. Tie the bag so that it retains as little air as possible, massage the pulp so that the marinade reaches everywhere and refrigerate for 8 hours.

Cooking

5. The next day, take the bag of lamb out of the fridge and let it return to room temperature. Start the oven and set at 190 ° C. Optionally, it is possible that at the same time with the steak we obtain a garnish with assorted vegetables, we simply mix all the ingredients from the list in the tray that will sit under the meat while cooking in the oven. Be careful not to put vegetables in that tray, spread it on baking paper so that the juices that fall from the meat during baking do not burn!

6. Place a suitable grill on top of the tray and on the grill, the lamb leg well drained of the marinade. Cook for 1 hour-1 hour and 1/4, depending on the tenderness of the meat and the desired degree of cooking. Halfway through the cooking time, you can turn the lamb meat on the other side so that it browns evenly.

Service

7. Once the lamb is roasted, let it rest for 15-20 minutes before serving. Serve with yogurt sauce with preserved garlic, which is enlivened with a little chopped green parsley (you can also add fresh yogurt or lemon to the sauce, depending on how concentrated you want it). Good appetite!


Italian style lamb steak

Ingredients

How to make Italian style lamb steak

Wash and clean the skin pulp and excess fat, then wipe with a dry towel and portion. Peel the garlic cloves and cut them into four lengthwise. Prick, with a knife, the lamb leg in 12-14 places. Insert in each bite a piece of garlic wrapped in a fillet of anchovies and a sprig of rosemary.

Salt and pepper the pulp, sprinkle with olive oil and lemon juice, and then wrap in cling film and refrigerate for at least 4 hours. Preheat the oven to 160 degrees. Sprinkle with lamb stew and pour the glass of wine into the pan.

Put the pulp in the oven for two hours, sprinkling it from time to time with the juice from the pan, until it browns well and penetrates. Roast lamb with vegetables or baked rosemary potatoes can be served with a green salad.


Baked lamb steak with vegetables. The simplest recipe.

I think you are already used to the fact that after Easter I publish some of the recipes I tested for the festive meal. And I'm going to start today with a recipe for Baked lamb steak with vegetables.

As I like simple, quick and tasty recipes, I chose to prepare the lamb meat bought from Selgros very simply this year, in the oven, with only a few vegetables. Simple, fast and tasty.

Some recipes suggest keeping the lamb in the stove for a few hours. But as the lamb has an already tender meat, it can be cooked directly as the meat is, just by adding some salt, aromatic herbs, a little oil and wine and ready with it, we put it in the oven. And especially we cook it slowly, at a lower temperature to finally have a piece of meat that actually melts in your mouth at how good it is.

For this recipe for baked lamb steak with vegetables, I was inspired by a recipe by the well-known chef Joseph Hadad who cooked a whole leg in the oven in a simple way but with an appetizing result. You will see below that video from which I was inspired.

I wish I could cook the whole meat like that, I still had a quarter of the back lamb that had the leg cut in half and I had to cook the rest of the meat anyway, so I put everything in the oven with some vegetables next to it and a steak came out. wonderful.

See in the video below another variant of lamb steak
Click on the picture and SUBSCRIBE to the Youtube channel too!

All you have to do is put some salt and spices on the meat, clean the vegetables you have around the house and then endure the torment of waiting 2 hours for the steak to take place. Come on, it's not that hard, is it? :)


EASTER RECIPES. How to make the best lamb leg in the oven. The simple trick for a perfect steak

Lamb steak

HONEY FRYING // LEG OF LAMB // A big day steak, perfect for the Easter meal, according to a Jamie Oliver recipe.

SOURCE: realitatea.net

AUTHOR: REALITATEA.NET

Roast lamb ingredients:

lamb leg - 2 kg
a clove of garlic (three puppies are cleaned and crushed, the rest is left in the shell)
a bunch of fresh rosemary
the peel of a lemon
olive oil
salt
pepper
1.5 kg of potatoes, peeled and cut in half

For the mint dressing:

4 tablespoons chopped green mint
1 teaspoon sugar
salt
1 tablespoon hot water
3 tablespoons white wine vinegar

Lamb steak preparation method:

The oven is preheated to 200 degrees Celsius. Place a deep, deep tray (or oven tray) under the oven grill. Read on.


Italian style lamb steak

Ingredients

  • a bone-in lamb leg
  • 14 anchovy fillets
  • 5 cloves of garlic
  • 4-5 sprigs of fresh rosemary
  • 4 tablespoons olive oil
  • the juice of a lemon
  • 1 glass of dry white wine
  • salt and pepper.

How to make Italian style lamb steak

Wash and clean the skin pulp and excess fat, then wipe with a dry towel and portion. Peel the garlic cloves and cut them into four lengthwise. Prick, with a knife, the lamb leg in 12-14 places. Insert in each bite a piece of garlic wrapped in a fillet of anchovies and a sprig of rosemary.

Salt and pepper the pulp, sprinkle with olive oil and lemon juice, and then wrap it in cling film and refrigerate for at least 4 hours. Preheat the oven to 160 degrees. Sprinkle with lamb stew and pour the glass of wine into the pan.

Put the pulp in the oven for two hours, sprinkling it from time to time with the juice from the pan, until it browns well and penetrates. Roast lamb with vegetables or baked rosemary potatoes can be served with a green salad.


Ingredients Baked lamb steak, marinated in yogurt with garlic

  • 1 leg of lamb of 1.5 kg.
  • 350 grams of fatty yogurt
  • 1 lemon
  • 4-5 cloves of garlic
  • 30 ml. of olive oil
  • 1 tablespoon finely crushed coriander
  • 1 teaspoon salt
  • pepper to taste

Optionally, a gasket for which I used:

  • 1.5 kg of potatoes
  • 4 young carrots, cleaned and cut into pieces
  • 1 red onion cut into large pieces
  • 1 leek, white and light green, cut into rounds
  • 3-4 teaspoons of olive oil
  • 2 rosemary branches
  • 4-5 thyme branches
  • salt and pepper

Preparation Baked lamb steak, marinated in yogurt with garlic (video)

Preparation of meat and marinade

1. Carefully clean the lamb's flesh of the silver skins and fat on the surface, which are responsible for the odor that many find repulsive.

2. Insist until the pulp is well degreased.

3. Wash the lemon well with warm water, drain and shave the yellow part of the peel. Peel the garlic. Add the yogurt, lemon peel, corinadrad, salt, ground pepper, garlic cloves, olive oil, olive oil to the blender bowl and mix until the garlic is completely crushed. Add the lemon juice and mix well. Half of the sauce obtained is poured into a bowl or jar with a lid and kept in the refrigerator, we will serve it with the steak.

4. Put the lamb pulp in a large bag and pour the remaining yogurt sauce over it. Tie the bag so that it retains as little air as possible, massage the pulp so that the marinade reaches everywhere and refrigerate for 8 hours.

Cooking

5. The next day, take the bag of lamb out of the fridge and let it return to room temperature. Start the oven and set at 190 ° C. Optionally, it is possible that at the same time with the steak we obtain a garnish with assorted vegetables, we simply mix all the ingredients from the list in the tray that will sit under the meat while cooking in the oven. Be careful not to put vegetables in that tray, spread it on baking paper so that the juices that fall from the meat during baking do not burn!

6. Place a suitable size grill on top of the tray and on the grill, the lamb leg well drained of the marinade. Cook for 1 hour-1 hour and 1/4, depending on the tenderness of the meat and the desired degree of cooking. Halfway through the cooking time, you can turn the lamb meat on the other side so that it browns evenly.

Service

7. Once the lamb is roasted, let it rest for 15-20 minutes before serving. Serve with yogurt sauce with preserved garlic, which is enlivened with a little chopped green parsley (you can also add fresh yogurt or lemon to the sauce, depending on how concentrated you want it). Good appetite!


Five lamb recipes from Nicolai Tand: Lamb roll with spring greens

Mes amis, I offer you a delicious recipe for the Easter meal. A special recipe, for which you will surely get many praises! & # 8221, promises chef Nicolai Tand.

Ingredient: 1 kg lamb leg, vegetables & # 8211 a bunch of green onions and one of green garlic, carrots, asparagus, white radish, onion -, a bunch of thyme and one of parsley, butter, olive oil, salt, pepper.

Method of preparation: for the filling, finely chop the onion, garlic and thyme, mix well with two or three tablespoons of olive oil and season with salt and pepper.

Shape the meat and cut it into slices of the right thickness, as for schnitzels. They are spread on the work table, glued together so that they can be rolled after the mixture of greens is placed on top. Form the rolls (two rolls with a diameter of 5-6 cm come out of a kilogram of meat), tie them well so that they do not fall apart (use special string for cooking) and then rub salt and pepper. Bake a little in the pan to brown on all sides, and then put in the preheated oven at 180 ° C and keep for about 50-60 minutes.

Boil the carrots, asparagus and white radish in salted water until they remain al dente, and then take them out in ice water to keep their color.

For the sauce, fry the leftover meat from the shaping, with olive oil, a finely chopped onion, a grated carrot and chopped parsley. For a more intense taste, let it burn a bit. Add half a liter of water, turn the heat to low and simmer for about two to three hours. Strain, let it simmer for about half an hour, then add the sauce left by the meat in the pan in which the rolls were baked and leave it on the fire for a while. At the end, add salt, pepper and a pinch of butter.

When serving, place the sliced ​​rolls on a plate and place the vegetables all around. Pour sauce and sprinkle with coarse salt and ground pepper. Garnish with sprigs of fresh thyme.


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

SOURCE: Realitatea.net

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 needles of rosemary and marjoram.

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:

White wine
Olive oil
Garlic (preferably green)
Mint
Thyme
A little basil
Bay leaves
Pepper
Sweet Boya
Salt
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).


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

SOURCE: Realitatea.net

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. We 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 needles of rosemary and marjoram.

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:

White wine
Olive oil
Garlic (preferably green)
Mint
Thyme
A little basil
Bay leaves
Pepper
Sweet Boya
Salt
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 meat


Since Christmas, when I cooked a lot of turkey, I realized that from the multitude of trays, pans and cooking accessories, I miss one of the most useful: grill tray with grill. Why is this tray so useful? Because, when fried, the meat leaves a lot of juices and implicitly it will not brown nicely in the oven if it stays in a humid environment during the whole cooking. Grill tray, specially designed for steak, allows air to circulate around the meat and thus it browns / cooks evenly. In addition, the juice left by the meat drains into the tray, where it begins to caramelize easily during cooking and becomes a perfect base for the sauce. After a long search, I found it on KitchenShop and I used it successfully in the recipe for baked lamb meat, a recipe that we usually cook in a normal tray and I wanted to see the difference. And the difference was really felt!

Ingredients for 6 people:
& # 8211 a large lamb leg (3 kg)
& # 8211 5 tablespoons lard
& # 8211 strips of smoked bacon
& # 8211 a great head of garlic
& # 8211 3-4 cinnamon sticks
& # 8211 salt, pepper, rosemary to taste
& # 8211 2-3 glasses apart
& # 8211 a glass of white wine

First we wash and clean the lamb well, in several waters, using cold water. Then we push the meat from place to place with a sharp knife (the stings must be deep enough for the cinnamon to enter) and in each place we put a piece of smoked bacon and a clove of garlic. We do the same with cinnamon. Then prepare the tray: put the grill and 3 tablespoons of lard, distributed everywhere.

Place the lamb leg on the grill and massage it well with the rest of the lard, then season it with salt, pepper and rosemary to taste. Pour 2 glasses of water into the pan and put the pan in the oven heated to 220 ° C for 20 minutes. Then remove the tray, turn the meat on the other side and let it brown for another 20 minutes. When the meat is evenly browned, remove the tray again, add the wine, add more water if necessary and reduce the temperature to 190 ° C and leave the meat in the oven for 40-45 minutes. Remove the tray again, return the meat to its original position, raise the grill and take with a polish the juice left by the meat, which we will use in the last 30 minutes of cooking to sprinkle the meat from time to time. In functie de marimea pulpei de miel, timpul de coacere variaza, de aceea nu va pot spune un timp exact, insa va spun ca e musai sa intoarceti cel putin o data carnea si sa turnati din cand in cand sos peste ea, asta va ajuta la formarea crustei delicioase.

Dupa ce ati testat friptura si sunteti siguri ca e gata, puteti pune masa! Noi am servit cu o portie generoasa de salata si cu o portie mai putin generoasa de cartofi frantuzesti. Sucul ramas in tava l-am strecurat si l-am servit ca si sos pentru cei care au dorit (eu nu sunt fan, asa ca am sarit etapa asta pe portia mea). Tava si-a facut foarte bine treaba, carnea s-a rumenit frumos si uniform si sincer, abia astept sa fac un curcan in tava cea noua, sa vedem cum se comporta! Sa va fie de bine si apropo, acum ca a trecut nebunia Pastelui, carnea de miel e mult mai accesibila, asa ca va puteti bucura de ea!


Video: Kastelo u0026 Rian Cult - Baked Magic Free Release


Comments:

  1. Braden

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  2. Yozshunos

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  3. Skyelar

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  4. Kei

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  5. Shaktik

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  6. Meshakar

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