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Mustard is mixed with salt, pepper, paprika, rosemary, oregano, basil, olive oil. With this composition, massage the lamb pulp, cleaned and crimped in the meantime.
The Romanian vessel is prepared, according to the instructions, namely immersed in cold water approx. 20 minutes. Place the lamb meat in a bowl, sprinkle with onion and finely chopped garlic. Add the wine, fill with water and bake in the oven for approx. 45 minutes on the right heat.
The steak is served hot or cold, with a garnish of natural potatoes, rice or couscous, accompanied by seasonal salad.
Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them all.
How to prepare meat for marinade
We separate the thighs from the rest of the meat, if we have half a lamb or goat, and we cut the thicker skins with a sharp knife, but we do not remove the fat, because it gives an excellent flavor to the dish. We wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.
Lamb stain & # 8211 marinated for lamb
How we flavor meat
Place the thighs in a container high enough and start filling the gaps in the notches. For starters, with a peppercorn in each notch, and then with the dry spice mix. This method of flavoring the meat takes about 10 & # 8211 minutes, and in the end, the meat will acquire a strong aroma.
Add the sunflower oil to the bowl, then the white and red wine. If you can, use a homemade wine because it has a stronger aroma.
Mix and cover the container with foil and put it in the fridge. After two days, turn the meat so that it penetrates evenly on all sides.
We keep the stain, in this way, for at least 3 days, but not more than 6 days.
On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was marinated. Remove some of the bay leaves when we put the tray in the oven. For the first 2 hours, the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown.
At the same time we taste the juice and balance it, to taste, with salt and pepper. The temperature should not be too high, it is okay at 150 & # 8211 160 degrees. The juice will decrease and the meat will be very tender and flavorful.
Baked lamb steak with oranges
- two large pieces of lamb
- two oranges
- two teaspoons brown sugar
- salt and pepper
- a teaspoon of orange peel
- 1/2 teaspoon grated ginger
- 3-4 cloves
- a teaspoon of dried mint
- 150 grams of melted butter.
How to make lamb roast in the oven with oranges
The lamb is cleaned of any fat and skin, washed well and cut into slices. Wipe off excess water with a kitchen towel and place in an oven tray. Sprinkle salt and pepper on it and cover with orange slices. Make a paste from spices (sugar, orange peel, ginger, cloves, mint and melted butter) and pour over the lamb with oranges.
Then place the tray in the oven at 225 degrees and leave for about 40 minutes. Every 10 minutes pour a tablespoon of sauce from the pan over the lamb with oranges. When browned, remove the lamb steak and serve garnished with a spiraling orange peel and a mint or dill leaf on a bed of rice.
Usually at Easter, I prepared a lamb steak in red wine with garlic, rosemary and thyme. This year I wanted to change, to try something else so I used a slightly modified recipe and the result was beyond expectations. The steak came out juicy, tasty and last but not least very good looking. A steak worthy of sitting on my Easter table.
I only served it with a simple sauce made from fatty yogurt mixed with lots of green onions and chopped parsley. And a glass of dry red wine
Rinse the lamb chops with cold water and pat dry. Prepare the marinade by combining olive oil with the Kotányi Grill Grill mixture. Use the mixture to marinate the chops and let them infuse until ready to cook.
Leave the couscous water on the fire until it starts to boil, wash the lemons in hot water, then grate the peel.
In a bowl, prepare the couscous marinade by mixing olive oil, Kotányi garlic, Kotányi turmeric, lemon peel, lemon juice, Kotányi sea salt and a pinch of Kotányi pepper. Incorporate into the couscous. Pour hot water, put the lid on and let it swell for 10 minutes.
To make salsa: Wash the cherry tomatoes and cut them into small pieces. Peel a squash, grate it and chop finely. Crush the mint. Mix the tomatoes with olive oil, lemon juice, Kotányi garlic and mint. Season with salt and pepper.
To prepare the couscous with greens: Rinse the parsley and mint, then cut them into small pieces and mix them into the couscous.
Grill the lamb chop for about 3-4 minutes on each side, then take the meat off the grill and wrap it in aluminum foil. Let it rest for about 5 minutes. Season with salt to taste.
Place the lamb chop on plates next to the couscous with greens and salsa and serve.
Method of preparation
Turkey breast steak
In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper
Veal fillets with vegetable garnish.
Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.
Ingredient: 1 kg lamb meat, 250 g minced meat (beef, mixture), 1 bunch of green onions, 1 bunch of parsley, 1 bunch of dill, 1 dried onion, garlic, pepper, salt, oil, dried rosemary, 2-3 leaves of bay leaf, 1 glass of red wine.
Method of preparation: Bone the pulp and cut it so that the surface is as large as possible. In the meat, stings are made with the knife in which garlic slices are inserted. On the opposite side, on the surface of the meat, sprinkle with dried rosemary (or other spices). Finely chop the green onion, dill, parsley. Mix the minced meat well with 1-2 eggs (depending on the amount of meat), salt, pepper and greens. On the surface of meat with garlic lies the mixture of meat with greens. Roll the meat and tie well with a fork.
After tying the roll, grease it well with oil and sprinkle with dried rosemary, pepper and salt. Grease the tray / form the steak with oil. Carefully place the roll in the tray. Cut the dried onion into slices and place the slices and bay leaves over the roll. Pour 2-3 cups of water over the steak and put it in the hot oven. It takes about an hour to get well. From time to time sprinkle the steak with the juice from the tray. It is ready when it has browned very well and when the liquid coming out of the meat does not contain blood, when the fork is inserted. At the end, pour the glass of red wine over the steak and leave the steak in the oven for another 15 minutes.
How to serve: Serve with a garnish of pure potatoes, natural or baked, boiled rice, assorted boiled vegetables.
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EASTER RECIPES. Three simple methods to prepare HONEY FRIPTURE
We could say that lamb is the star food of the Easter holidays. According to nutritionists, this type of meat helps to improve the activities of the spleen and kidneys and helps to remove the general state of weakness, abdominal and lumbar pain.
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Lamb steak is one of the simplest dishes you can make from this type of meat. It has a low complexity and requires a short time to serve the lamb steak.
Lamb steak - option 1
There it is the ingredients which you should not miss when you want to prepare a lamb steak:
â— a leg of lamb, preferably the back leg: 2 kilograms
â— six or seven large cloves of garlic
â— a large glass of white wine
â— 50 milliliters of olive or sunflower oil
â— two or three rosemary twigs
â— two or three sprigs of fresh marjoram
Method of preparation:
Wash the lamb leg well and, with a sharp knife, prick the leg deeply from place to place, on both sides. The garlic, which has been cut into three pieces, is inserted into the holes formed.
Grease the pulp with olive or sunflower oil, rub with salt and pepper in abundance and place in a greased pan with a few tablespoons of oil. Add wine and lukewarm water to the pan and powder the pulp with a few needles of fresh rosemary and a few marjoram leaves.
Cover the tray with aluminum foil and place in the preheated oven at 200 ° C for an hour and a half. After the first 30 minutes, the pulp turns to the other side. Cover it again and leave it in the oven for another 30 minutes, then uncover it again, turn it over and add it to the tray with the steak and the potatoes, which we cut into rounds or cubes. Add a little more rosemary and marjoram, cover the meat again and leave in the oven for another 30 minutes. After this time, give up the aluminum foil and let both the lamb and the potatoes be browned in the oven for another 20-30 minutes. After this time, turn off the oven and let the meat cool down a bit, and then serve the preparation.
Lamb steak - option 2
â— 200 milliliters of oil
â— a bunch of parsley
â— 50 milliliters of vinegar
Method of preparation:
Prepare the marinade as follows: clean the bunch of parsley and celery, wash and cut into cubes. Finely chop the garlic and rosemary. Mix all this with oil, vinegar, 300 milliliters of water, bay leaves, a teaspoon of grated pepper and a tablespoon of coarse salt.
Peel the lamb's skin from the skins and tendons, wash it well with cold water, place it on a wooden bottom and cut it into three or four large slices, then with a sharp-tipped knife prick it at all distances as small as possible. , so that when you stick the knife in the meat, it penetrates until it reaches the bottom of the wood.
Put the pulp in a larger bowl and top with the marinade sauce. Cover the bowl with a lid and refrigerate for three hours. Remove the lamb leg from the sauce in which it was marinated and place it in a deeper tray. Strain the sauce and pour into the pan over the pulp. Place the tray in the hot oven and leave the pulp on low to medium heat for about two hours. While the meat is frying in the oven, sprinkle, from time to time, with the sauce from the pan. When the pulp has browned on top, remove from the oven, cut into slices and serve hot with a garnish of your choice.
Honey steak - variant 3
â— 2 kilograms of lamb meat, preferably lamb pulp
â— 250 grams of fatty yogurt
â— a bunch of fresh rosemary or three to five teaspoons of dried rosemary leaves
â— two tablespoons of olive oil
â— a teaspoon of ground pepper
Garlic is cleaned and mixed with salt. Add the rosemary leaves and grind a little more, to crush the rosemary and allow the aromatic oil to come out in the sauce. Add the olive oil, ground pepper, yogurt and lemon juice.
The lamb is cut with a knife and placed in a saucepan. Pour the previously prepared sauce over the lamb, taking care to be well greased, including in the notches. Cover the pan with a lid and refrigerate for a day or two, taking care to turn it from time to time, so that the lamb is marinated evenly in the sauce.
The lamb grill is prepared as follows: remove the meat from the refrigerator, let it reach room temperature. Meanwhile, prepare the grill, heat it, grease it with a piece of bacon to avoid the meat catching the hot metal.
The lamb is removed from the sauce in which it was left to marinate, wiped, seasoned with salt and pepper to taste, and put on the grill. Leave on the medium pit for about a quarter of an hour on each side.
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Lamb leg in beer, with vegetables, in the oven
I have met many people who do not eat lamb for a reason that seems at least bizarre to me: it tastes like (or smells like) sheep. To those who dislike the taste or smell of sheep, I recommend this leg of lamb, made leisurely, in brown beer, in the oven. Beforehand, the pulp must be cleaned and the skins and excess fat (tallow) removed, respectively. A long marinade, with lemon juice, garlic and some aromatic herbs makes it tender and removes all unpleasant odors. An ideal dish for a family holiday, such as Easter meal.
What do you need?
- 2 heads of garlic
- 1 teaspoon coarse sea salt
- 2-3 tablespoons of sunflower oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon rosemary leaves
- 1 teaspoon spice mixture for stifado
- 2 teaspoons balsamic vinegar
- 1-2 lemons.
For the steak itself:
- 1 hind leg of lamb (about 2 kg)
- 4 heads of garlic
- 2 sprigs of green rosemary
- 1 lemon
- ½ file
- 350 - 500 mL brown beer
- 2-3 matching carrots
- 5 - 6 white potatoes, not floury
- 1 teaspoon paprika
- 2 teaspoons mustard seeds
- 2-3 teaspoons of honey
- ½ green dill link.
How do you proceed?
You will first need to prepare marinaded in which the meat will stay cold for about 24 hours.
Peel and grind the garlic (or pass it through a press), then rub it with salt and gradually adding the oil (as when making mujdei).
Then add the chopped thyme, chopped rosemary and the mixture of spices for the stifado in the garlic paste. At the end add the balsamic vinegar and mix responsibly until you get a homogeneous paste.
The meat (from which you have previously removed the excess fat) well washed and dried with absorbent napkins is rubbed on all sides with lemon juice.
Then grease the meat well with the previously prepared marinade paste, put it in a resealable bag and leave it to cool for 24 hours.
For the steak, prepare a large tray, with slightly higher walls, on the bottom of which you place the garlic heads cut in half, which will form a “bed” for the meat, so that it does not sit directly on the bottom of the tray.
Place the piece of meat on the garlic bed, sprinkle with lemon juice and lime. You can add a couple more sprigs of green rosemary, but it's not necessarily necessary.
Pour the rest of the marinade into the pan and add the brown beer, then cover the pan with aluminum foil and place it in the preheated oven at 160 ˚C, where you leave it for about 1 hour, without walking on it.
Meanwhile, prepare the vegetables and the sauce with which you will glaze the meat towards the end:
- carrots are cleaned and cut into thick slices, about 1 - 1.5 cm
- the potatoes are cleaned and cut into large cubes (if they are new, small potatoes, they can be cut into quarters)
- mix the honey with the mustard, until a thick, homogeneous paste is obtained.
In addition to the meat, add the carrot slices to the pan, cover the pan again and bake for another 90 minutes (if necessary, top with beer).
Add the potatoes, season with salt and paprika, cover the tray again and bake for another 80-90 minutes.
Remove the foil, grease the meat with honey and mustard paste, put it back in the oven (180 & # 8211 200 ˚C, 10 - 15 minutes) to brown the crust nicely. The last 5 minutes can be cooked with the flame in the oven vault.
At the end, when the meat is well browned and crispy on the outside (you will see that the inside remains tender and juicy) sprinkle everything with chopped dill.
Before serving, remove the whole piece of steak on a plate and let it rest for about 8-12 minutes.
Then you can slice the meat, which you serve with the vegetables from the tray and some seasonal salad. If you ask me about wine, I would recommend a Carménère de Chile.
Have fun and see you healthy again!
Method of preparation
The lamb meat is cut in places, massaged with olive oil and fried in a pan, until a crust is formed.
Then season with spices, add the cleaned mushrooms, beer and bake in the preheated oven for approx. 45 minutes on low heat, covered.
This time I took out the cast iron glazed pan, I was very inspired, the meat was excellent.
After checking if the meat is cooked, remove the foil and leave it to brown for approx. 5 minutes on each side.