Honey steak

I opted for a simple lamb steak.

I cleaned the skin of the skin well, I washed it, I pricked it from place to place with a knife and I breaded it with garlic. After "grooming", I placed it in the tray, I "powdered" it with spices for lamb steak, I greased it with a little palm oil, I added 1 cup of water and I gave- o in the preheated oven, where I left it for about 1 hour and 30 minutes, during which time I kept moistening it with the juice from the tray and I turned it on the other side.

Before serving, I added 3 cloves of finely chopped garlic and a few finely chopped parsley leaves. It turned out as you can see, I served it with natural potatoes and fresh cucumber salad.


Lamb steak RECIPE:

LAMB FRYING. Baked lamb steak.Traditional baked lamb steak. Recipe for lamb steak according to grandmother'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. In order for the steak to come out exactly like the one prepared by your grandmother, 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…


Outlaw lamb steak

Ingredient: 1 whole lamb of 10-16 kg, a few onions, 1 glass of wine, salt, thyme

Method of preparation: After cutting the lamb, without peeling the fur, the intestines and entrails are removed. Then wash well inside, salt, add a few sliced ​​onions, sprinkle with thyme, sprinkle with wine and sew. Meanwhile, an improvised oven is being prepared, under the open sky, making a hole a bit more spacious than the volume of the lamb in which beech wood is made to obtain as much and better embers as possible.

Grease the fur with a layer of clay (yellow earth and water) 1-3 cm thick, loosen a little, cover on all sides with embers and ashes, and place the soil that has come out of the pit.

After 3-4 hours, when a crack occurs, it means that the lamb is ready. Then take it out on a clean board, split it in half, then cut it into pieces and serve.


SEE OTHER DELICIOUS EASTER RECIPES

Unknown benefits of lamb:

& bull Contains Omega 3 fatty acids, B complex, important minerals such as iron, zinc, phosphorus and calcium and only 35% saturated fats, which come out of meat fibers when cooked without oil. The remaining 65% of the fats they contain are monounsaturated and polyunsaturated, in other words the healthiest types of fats for the body.

& bull Prevents the onset of heart disease.

Read also: Flowers: What you are not allowed to do in any form & icircn Flower Sunday

& bull Lamb is one of the richest sources of easily digestible protein, and the amino acids in it facilitate the production of energy from fatty acids, used in various physiological processes.
& bull The B vitamin complex in lamb contributes to the metabolism of proteins, carbohydrates and fats.

& bull It can prevent anemia due to its high iron content, writes sfatulmedicului.ro.

& bull Contributes to the increase of immunity and helps the optimal functioning of the taste and olfactory function.


Lamb steak, Chef Scarlatescu's secret recipe

The famous chef revealed the secrets that make lamb steak a real delicacy. He explained how to prepare the meat, but also the fact that the process for a delicious lamb steak begins long before the dish reaches the oven.

For starters, you will need to keep the meat marinated in a mixture of spices such as salt, peppercorns, thyme and fresh rosemary and oil. Rub the meat well and leave it in the fridge overnight.

Then you will need butter, garlic, salt, peppercorns, thyme and rosemary.

"We need a pot and a pot of garlic, a sprig of thyme and a sprig of rosemary, a lot of salt, peppercorns and butter, a generous slice. After the garlic is cooked in butter, we put the lamb. And we fry it well. The essential ingredient is wine. And it sets fire to make the alcohol disappear.

All we need is the taste of berries. After the alcohol has disappeared from the wine, add a little water. Put the lid on the oven set at 160 degrees, for two and a half hours ", said chef Cătălin Scarlătescu.

"For puree we need boiled potatoes. Beans and peas hardened with onions. A little butter, well, a little more. After it has melted, add the onion. Now comes salt, beans and peas. Potatoes are made with lamb fat and butter, a lot of butter. And parsley ", added the chef.


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 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.


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 tray. 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.


Baked lamb steak & # 8211 tips from housewives

Baked lamb steak comes out better if you follow a few tips from skilled housewives.

  1. Let the meat rest a little at room temperature. Do not cook it as soon as you take it out of the fridge.
  2. Let the meat rest after cooking. After turning off the oven, leave the meat in it for another 15 minutes.
  3. The spices are added at the end, when the meat is already cooked.
  4. Respect the cooking time.

Baked lamb steak is served with dry red wine, for example a Bordeaux or a Cabernet Sauvignon.

4 / 5 - 4 Review (s)

Marinade with yogurt and garlic for the lamb steak on the Easter table

Fanatik He also presents you a marinated lamb steak, only good for licking your fingers at the Easter table! The author is Laura Laurențiu, who presents the recipe on her website lauralaurentiu.ro and in the video version.

Ingredients for garlic yogurt marinade

  • 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
  • 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 part, cut into rounds
  • 3-4 teaspoons of olive oil
  • 2 rosemary branches
  • 4-5 thyme branches
  • salt and pepper

How to prepare lamb steak marinated in garlic yogurt

  1. Carefully clean the lamb leg (up to 1.5 kg) of silver skins and surface fat to get rid of the specific odor that many do not like. Insist until the pulp is well degreased.
  2. Wash the lemon well with warm water, shave the yellow part of the peel. Peel the garlic. Put them in the blender bowl together with the yoghurt, lemon peel, corinadr, salt, ground pepper to taste, garlic cloves, olive oil and mix until the garlic is completely crushed.
  3. Add the lemon juice and mix well. Put half of the sauce obtained in a jar with a lid and put it in the fridge, you will serve it with the steak.
  4. Put the lamb leg in a bag and pour the remaining yogurt sauce over it. Tie the bag with as little air as possible inside, knead the pulp so that the marinade covers it everywhere and put it in the fridge for 8 hours.
  5. Take out the bag the next day and let the lamb return to the kitchen temperature. Preheat the oven to 190 degrees Celsius.
  6. Attention: you can also cook a garnish with assorted vegetables with the steak. Mix all the ingredients from the recipe in the pan that will sit under the meat while baking. Be careful if you do not put vegetables in the tray to spread baking paper so as not to burn the juices that drain from the meat during cooking.
  7. Place a grill on top of the tray and place the lamb leg, well drained of the marinade, on it. Let it cook for an hour, an hour and a quarter, depending on the tenderness of the meat and the degree of "penetration" preferred. Halfway through the baking time, turn the lamb meat from one side to the other so that it browns evenly.
  8. After removing the lamb meat from the oven, let it "rest" for 15-20 minutes before placing it on the table. Eat it with the preserved garlic yogurt sauce, which you can "refresh" with a little chopped green parsley. GOOD APPETITE!

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. Recipe for lamb steak according to grandmother'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. In order for the steak to come out exactly like the one prepared by your grandmother, 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, take the tray out of 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 rosemary and marjoram needles.

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 tray. 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).


Easter honey steak

For the vast majority of us, Easter represents red eggs, Easter, drob and lamb steak. Personally, I admit that for me the culinary stars of the Resurrection are eggs, Easter and cake, lamb has never been my favorite, but every year I found a way to make a delicious steak.

What can you cook from lamb:

The hind legs of the lamb are best cooked in the oven.

Make a steak with wine or marinate them in yogurt, or with various spices. If you are going to cook the lamb steak, choose the back leg. Make sure it reaches you. 1 kg of pulp is enough for 4 people. Before putting the pulp in the oven, remove some of the fat from the outside and season the meat to taste.

Lamb's neck or necklace It is good for soup or stew. Also for the soup, you can use the head of the chest, the part under the ribs.

ribs they are generally baked.

Chops they are very soft and tender, which is why they are excellent grilled dishes.

fillet you can fill it with vegetables or you can make grilled lamb skewers.

Baked lamb steak is truly a delicacy, which can be served with a horseradish or mint sauce. You can put almost any spring vegetable next to lamb steaks, from asparagus and artichokes to potatoes, green beans, peas or carrots.

Lean lamb has few calories, is a red meat, rich in fatty acids, contains iron, selenium, zinc (100 g of lamb contains 40% of the recommended daily dose of zinc) and vitamin B complex.

But to ensure the proper functioning of the body, roast lamb and eggs must be associated with many salads and seasonal vegetables. It is good that they are steamed or, most preferably, eaten raw.


Video: Χοιρινές Μπριζόλες Λεμονάτες στον Φούρνο. Άκης Πετρετζίκης (October 2021).