Gnocchi with lamb steak

When I took the lamb leg out of the tray, I was looking forward to what was left and the idea came to me to do something with it. Something very good came out.
"Easter Recipes"

  • 100g honey steak
  • juice from the preparation of lamb steak
  • 500g dumplings
  • salt
  • pepper
  • paprika

Servings: 4

Preparation time: less than 60 minutes

HOW TO PREPARE RECIPE Gnocchi with lamb steak:

Boil the gnocchi in salted water until they rise to the surface.

Remove to a strainer to drain.

They are placed in the tray in which the lamb steak was prepared.

The pieces of lamb that resulted from cutting the leg for serving are also placed in the tray. (In my tray were the pieces of pork breast that were used to prepare the steak).

Mix well and match the taste with salt, pepper, paprika.

Place in the preheated oven for 30-40 minutes.

Stir 2-3 times.

When browned it is ready.

It is good and simple with garlic and salad.

I put the garnish on the steak.

Good appetite!



OVEN BREAD FRYING WITH POTATOES AND TZATZIKI SAUCE I Recipe + Video

Hello dear lusts. Today I prepared OVEN FRYING IN THE OVEN WITH ACCORDION POTATOES AND TZATZIKI SAUCE. The meat came out flavored, the potatoes and the sauce completed everything. This recipe is perfect for the Easter holidays and more. It is a delicious, attractive and fragrant recipe. I hope you like it and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For lamb:

  • 1 lamb leg 1.5 - 2.0 kg
  • A lemon
  • 3-4 - twigs - fresh rosemary
  • 3-4 cloves of garlic
  • 2 teaspoons - natural spices for lamb
  • 1 chili pepper
  • Salt and black pepper
  • 3-4 tablespoons & # 8211 Olive oil

For potatoes:

  • 1.5 kg. - new medium-sized potatoes well washed
  • 3-4 tablespoons - olive oil
  • Salt and black pepper

For the tzatziki sauce:

  • 300 gr. - 10% Greek yogurt
  • 2 small cucumbers
  • 2 cloves of garlic
  • A handful of fresh dill
  • Lemon juice
  • 1 tbsp - lemon juice
  • Salt and black pepper

Method of preparation:

  1. Take a potato and cut it into thin slices so that you do not reach the end.
  2. Put the potatoes in the pan, season them with salt, black pepper, add fresh rosemary, olive oil and grease them with spices both on the surface and between the cuts.
  3. Then prepare the lamb meat: make holes in the lamb meat in places with a knife. Take a thin slice of lemon peel, a thin slice of chili and a few sprigs of rosemary. Put this bug in the hole and so on until you fill them all.
  4. Then season the meat with salt, black pepper, lamb spices, olive oil and massage the foot well so that all the spices enter.
  5. Cut 3.4 garlic cloves in half horizontally, cut and slice a lemon.
  6. Make room in the tray by placing the potatoes on the edges and in the middle of the tray arrange the garlic with the cut up, the lemon slices, a few sprigs of rosemary and place the lamb leg on top.
  7. Cover the tray with aluminum foil and place it in the preheated oven at 200 degrees C for one hour or depending on the size of the pulp. Then take the tray out of the oven, remove the aluminum foil and turn it for another 15-20 minutes or until both the meat and the potatoes are nicely browned.
  8. While the tray is in the oven, prepare the sauce: put the yogurt in a bowl, grate the cucumber, garlic, add lemon juice, olive oil, finely chopped dill, season with salt, black pepper and mix everything together. Serve it with meat and potatoes. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Ingredients lamb steak

For this recipe you need:

- honey brine (honey ciolan)

- green beans and peas for an extremely healthy green garnish

How to prepare lamb steak

Crush the garlic cloves and put a pot next to the thyme sprig, a sprig of rosemary, salt and pepper, but also a generous slice of butter. After the garlic has cooked in butter and the fragrant twigs have left their flavor, add the pieces of lamb.

After stirring well, add plenty of wine and then you have to set fire to the wine in the pot for the alcohol to evaporate. Thus, the alcohol disappears from the wine and we add about two cups of water.

Put the hood on the pot and put it in the oven at 160 degrees for two and a half hours. This way, you will get a tender steak.

In the meantime, you can prepare the garnish. For the puree you need chopped potatoes & icircn large slices and put them to boil. Green beans and peas will cook together. To start, harden an onion cut into scales with a little olive oil and a generous slice of butter.

After the butter melts, add the onion and season with salt and crushed pepper. When the onion starts to turn brown and brown, add the beans and peas.

After 2 hours and 30 minutes, the lamb is removed from the oven and you will notice that it is very brown, and the meat is tender, peeling off easily from the bones.

Ready-boiled potatoes will turn into mashed potatoes, not mashed potatoes. Over the potatoes add the remaining fat from the pot & icircn in which the lamb was cooked. Also add a generous slice of butter.

Crush the potatoes over which you add a bunch of finely chopped parsley. Mix everything and finally add crushed pepper. To prepare the sauce, we put red wine and some of the remaining juice in the pan from the lamb.

Allow the sauce to reduce to half the amount of a glass of wine and two tablespoons of juice. After the sauce is almost ready and the mixture has boiled, add a slice of butter.

No Easter meal is complete without lamb, which is associated with this festivity since pre-Christian times. If you want to have a traditional Easter menu, or simply want to enjoy a delicious meal, we recommend a recipe for lamb chops with herbs.


Gnocchi with lamb steak - Recipes

5 recipe ideas. Because it's not long until the Easter holiday, we thought we'd recommend some delicious lamb recipes that can't be missed on anyone's table. After the longest fast of the year, you want to taste juicy food, don't you? Well, here are some lamb recipe ideas.

5 lamb recipe ideas

Easter, the holiday that marks the Resurrection of the Lord, is one of the days of the year that brings us together as a family, around rich meals. In addition to the classic recipes for Easter, cake and red eggs, there is never a lack of lamb dishes. Here are some tasty recipes.

5 lamb recipe ideas. Lamb tripe

2 bunches of green onions

-a bunch of green parsley

For the beginning, the lamb organs are boiled in cold water together with a few peppercorns, a bay leaf. Keep the pot on the stove for about 40 minutes. Meanwhile, in a bowl, boil the carrots in salted water, and in another saucepan boil the quail eggs.

After boiling, the organs are allowed to cool, then passed through the robot and finely chopped. Put the minced meat in a bowl, and then add green onions, carrots and donuts on top. All finely chopped. The composition mixes well and on top we put the well beaten eggs, the chopped allspice, oregano, salt, the ground peppercorns and we mix everything well.

In a tray lined with baking paper we put the obtained composition, and on top it is given with beaten egg, then it is decorated with sliced ​​green olives, donuts, green parsley and put in the preheated oven at a temperature of 180 degrees Celsius, time for an hour now. Good appetite!

5 lamb recipe ideas. Baked lamb steak


-6 fresh mint leaves

The lamb pulp is washed very well and wiped off with water with a kitchen towel. Then, peel the garlic cloves and cut them into slices. The lamb's flesh is pricked from place to place on both sides. Insert the garlic into the formed holes and grease the pulp with oil, then sprinkle with salt and pepper.

Put a little oil in a pan and grease it, then place the pulp, pour the wine, water and put a little rosemary. Cover the pan with aluminum foil and place in the preheated oven at a temperature of 200 degrees Celsius for one hour and 30 minutes.

After half an hour, remove the tray and turn the pulp on the other side. Cover with foil and leave for another 30 minutes. Then turn the pulp and add the boiled potatoes and peeled. They are passed through the meat sauce and we put a little salt and rosemary on top of them, then we cover the tray and leave it for another half an hour.

After this time has elapsed, remove the tray, set the foil aside and place it for another 30 minutes in the oven for browning. The plate is garnished with potatoes and some fresh mint leaves. Good appetite!

5 lamb recipe ideas. Moroccan honey

-2 tablespoons olive oil

-500 gr of lean lamb meat

-grated peel and lime juice

-a tablespoon of chopped mint

-25 gr of finely chopped almonds

Put the oil in a saucepan and fry the lamb on both sides, then place on a plate. In the same saucepan add the green onions and garlic and cook for five minutes. Then add the browned lamb, chicken broth, grated rind and lime juice, cinnamon stick and honey.

Let it all boil well for an hour and 20 minutes. After this time has elapsed, add the dried apricots, mint and ground almonds. Leave it on the fire for another 30 minutes. Good appetite!

5 lamb recipe ideas. Baked lamb steak with beer


Put the oil and the lamb rib in a pan. Make a stain from the cut rosemary leaves, sliced ​​garlic, salt, pepper, beer and bay leaves. The composition is put over the meat, and the tray is put in the fridge and kept overnight. The next day, put the tray in the preheated oven at a temperature of 210 degrees Celsius. During cooking, take the juice and pour over the meat. At the end it must be browned. Good appetite!

5 lamb recipe ideas. Greek-style garlic-stuffed lamb steak


Prepare the lamb ribs and make holes in which the garlic slices are inserted. The ribs are served with salt, pepper, oregano, rosemary, basil and mint.

Put a little oil in a pan and add the lamb ribs, pour the white wine on top and cover everything with aluminum foil. Place the tray in the preheated oven at 180 degrees Celsius for 40 minutes.

Then remove the foil and grease the lamb steak with a brush with the sauce from the pan for at least another hour. Eventually, a crust will form. The steak can be served with yogurt sauce, cucumber and garlic. Good appetite!


  • 500 grams of fresh cottage cheese
  • 1 teaspoon grated salt
  • 1 egg tied
  • 130 grams of gray
  • 3-4 tablespoons flour (depending on how well squeezed whey is the cheese used)
  • extra flour for sprinkling the worktop
  • 1 pot of at least 4 liters of boiling water for boiling
  • 1 tablespoon salt
  • melted butter (or olive oil) for sprinkling boiled gnocchi

Preparation of gnocchi with cottage cheese:

1. Cottage cheese, 1 teaspoon grated salt, egg, semolina and flour are placed in a bowl:

2. Knead until you get a smooth, non-sticky dough. Let the dough cool for 30 minutes. Meanwhile, boil 4 liters of water in a large pot. When it boils, add salt.

3. After this time, the work surface is sprinkled with flour, pieces of dough are broken and shaped into rolls of about 1.5 cm. diameter, from which slices of

4. Each piece of cut dough is passed over the teeth of a fork turned upside down, obtaining the characteristic pattern of gnocchi.

5. Boil in boiling salted water, all at once, stirring 2-3 times in the pot immediately after the gnocchi have been added. Optionally, you can put 1 tablespoon of oil in the water. Gnocchi will be ready very quickly, practically when they rise to the surface they are already cooked.

6. Drain the water and sprinkle with 2-3 tablespoons of melted butter (or olive oil), keeping them hot until serving, if you serve them as a garnish next to a dish with sauce. If you serve them as such, gnocchi are boiled in a sauce, such as tomato sauce for pasta, then put on plates and sprinkle with Parmesan cheese.

7. They are absolutely delicious, I hardly refrain from eating them naked: P! Today I served them with beef stroganoff. And yes, next to a dish with sauce, these gnocchi are really valued.


Add the chopped onion and garlic, add the rosemary and add all the other spices in a bowl and mix.

Then we will separate the thighs from the rest of the meat, if we have half a lamb or a goat, so we cut the thicker skins, because it gives an excellent flavor to the dish.

Then add the liquid ingredients, ie oil, white and red wine or if you want you can replace it with beer. After that, we mix everything and cover the bowl where the meat is with a foil and put it in the fridge, and after two days we can turn the meat to be flavored on all sides. You can keep the lamb meat in the oven for at least 3 days.

At the end, on Easter day, we will put the meat

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Lamb steak with wine and garlic

A delicious one lamb steak with wine and garlic it can't be missed on the Easter table. It is extremely simple to prepare, it is tasty and, while it is in the oven, you can take care of other things in peace.

We served the steak with lettuce, usually that's how we prefer it. But, if you want a side dish, you can also add some pan-fried carrots, baked flavored potatoes, pea puree, steamed green beans, zucchini with aromatic herbs and garlic, new potatoes with garlic and thyme, etc.


Garnish for lamb steak

If you want a refreshing garnish for lamb steak, which can be difficult to digest, we recommend a garnish that combines tabouleh salad with chemical sauce. Specifically, finely chop 2 large tomatoes, a bunch of fresh parsley, 2 green onions, 5-6 mint leaves, season with salt, pepper and lemon juice and season to taste with olive oil. Those who want can grate a small clove of garlic and add dried oregano.

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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 his lamb steak recipe, then surely your meal 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 pan 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, let it 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 come out 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!


Honey steak

If you spend Easter in a traditional style, you certainly don't want to miss the juicy steak either. And in this case you have several options, because you can either cook leg of lamb , flavored with rosemary, or you can prepare some delicious chops. Do you rather like conservative and simple recipes? Then choose from several recipes, such as lamb chops with thyme , muscle with cheese , both classic recipes.

Do you want to try a recipe with oriental flavor or something more modern and surprise your guests with a unique recipe? Recipes for lamb chops with hazelnuts or lamb chops in pistachio crust surely they will be the culinary stars on the Easter table.

If you still prefer foods richer in sauce, instead of steak you could prepare one lamb stew , or you could even try one Transylvanian lamb stew .