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Wash the meat well, dry it with a dry towel. Grate the ginger (a piece of about half a finger). Salt the meat, sprinkle with ginger. Meanwhile, heat the grill. Add the meat on the grill, turn from time to time, on one side and the other.
Lamb steak can be served with a wholemeal salad, with homemade dressing, without too much fat, and a little wholemeal bread.
Grilled specialty for the Easter holidays.
Marinade: in a large bowl, grind bay leaves, multicolored pepper, enibahar, salt. Pour 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and 1 cup of red wine over the spices. Two lemons and a squeezed orange are added together to all the listed ones, thus constituting the marinade.
Meat, which has been refrigerated with the marinade for at least 4 hours, is placed on a well-heated grill and fried for 10 minutes on each side or according to preference.
Greek version of steak for lamb
Ingredients for lamb marinade
juice of 2 lemons • 1/4 cup (60 milliliters) olive oil • 2 cloves garlic, chopped • 1 teaspoon fresh thyme • 2 teaspoons fresh, chopped oregano • 1 bay leaf • 1 teaspoon salt large • 1 teaspoon freshly ground black pepper
Preparation for Greek lamb stew
In a bowl, combine all the ingredients and mix well until you get a homogeneous composition. Use this marinade on all pieces of lamb.
The small pieces of lamb are marinated for 4-5 hours. Larger pieces, such as lamb's foot, should be marinated for at least 8 hours or overnight.
Grilled lamb leg
I kind of committed it yesterday. In the sense that we sat around the grill (yes, The Grillhop Weber), I molested a few bottles of good wine and grilled intensely for six hours. We were not sorry. We had sausages, pork breast, mussels and new potatoes with rosemary but the star of the evening was the lamb meat he brought Foodie. I didn't have time to marinate it, but I did an improvisation that turned out to be inspired. There it is:
Lamb, rosemary and garlic go perfectly together.
I somehow forced a mustard marinade, extra virgin olive oil, green pepper, rosemary and garlic.
I rubbed them well in the mortar. I got a pretty sour but fragrant paste.
I greased the pulp well on all sides.
I wrapped it in aluminum foil.
I lit the coals (I keep thanking the inventor for this charcoal ignition tool, I haven't blown it once since I've had it).
I put the coals on one side and the pulp on the grill, on the opposite side, to cook slowly, in its own juice. I didn't want to rush things, I had enough food anyway.
I put the lid on and waited. About four hours.
Weber's grilled vegetable tray worked wonders again. I put in it almost twice as many kilograms of new, smaller potatoes, washed well and rubbed with salt and rosemary. And with a little olive oil. I placed the tray directly on the grill, next to the leg.
After 30-35 minutes, the potatoes looked like this:
The pulp, well cooked, as if taken from outlaw stories, was like a kind of reward at the end of the day.
I would be able to do that today.
Roast honey on a tray. How to prepare lamb for lamb
For the family Easter meal and not only, we offer you lamb leg on the tray. It is easy to prepare, but you have to be patient for the steak to marinate for about two hours before putting it in the oven.
Lamb is pretentious, so you have to take into account some tips if you want the final preparation to meet your expectations. What mistakes do you make when cooking lamb can be seen here.
Is the lamb healthy?
Despite the fact that they are deliciously crazy, lamb and lamb chops do not enjoy the same popularity in the US as in other countries, such as Greece or Turkey. I hope it becomes more common here, because lamb can be quite healthy. It is a type of red meat, so it is full of zinc and iron, similar to beef.
In fact, an ounce of lamb has about the same number of calories as grass-fed beef, but even more omega-3 fatty acids that most of us are missing from our diets.
Lamb is excellent in stimulating the immune system due to the high level of zinc. The mineral is essential to help balance hormones, reduce inflammation, fight free radical damage and even slow down the aging process.
And holy protein! Lamb is packed with things and contains all the essential amino acids we need to get through our food, because our bodies can't make them. If you are physically active, getting enough protein is even more important, and this cutlet recipe is a tasty choice.
Cut the meat into cubes of about 4-5 cm. Wash, drain and cut the mushrooms in half. Cut each tomato into 6 slices.
Put the lamb, mushrooms and sliced onions in the mint and lemon sauce and keep them for 20 minutes.
Mint sauce is made very simply from 1/2 cup honey, 1/2 cup lemon juice, 4 tablespoons warm water, 1/4 cup chopped fresh mint or a tablespoon of dried mint and a teaspoon of melted butter. Mix all the ingredients in a saucepan except mint and cook on low heat until well heated. Add mint and melted butter.
Place the cubes on the skewer: a meat cube, a tomato, another meat cube, a mushroom, another meat cube and onion, alternating until the skewer ends, the last piece being one of meat. Soak the skewer in the sauce and season with salt and pepper.
Of course we can give up mushrooms and vegetables, and we can put only lamb cubes on the skewer. Or we can opt for other types of vegetables.
Cool at about 10 cm from the flame, sprinkling with sauce from time to time for 10 minutes.
Grilled lamb ribs
In fact, I prepared the ribs and vegetables on the grill, on the stove, because I only have these barbecue conditions at home.
But before preparing this grill, I marinated the ribs with the help of the Food Saver and it came out very, very tender.
To marinate the meat, I used a casserole for quick marinating, which turned out to be wonderful and from now on it will be my reliable help in preparing the marinades.
- 1/2 lamb rib
- 3 cloves of garlic
- 400 ml of sparkling wine
- ginger powder
- olive oil
- 1 eggplant
- 1 zucchini
- tricolor bell peppers
Servings: 2 Preparation time: less than 90 minutes
[preparation title = & # 8221Preparation & # 8221]
Clean and cut the garlic cloves into rounds and add them to the casserole, then top with sparkling wine, just enough to cover the ribs.
Close the pan lid and switch the knob on the lid to the vacuum position.
We connect the pan to the Food Saver vacuum cleaner via the supplied hose, and press the vacuum button, of course after we have connected the appliance to the power supply.
Wait for the warning lights to go out, then switch the pan button to the closed position and put it in the fridge for at least 30 minutes.
I held it for an hour, but it didn't take that long.
Then, remove the rib from the marinade, wipe it with an absorbent towel and prepare it on the grill (grill), together with the sliced vegetables.
I greased the grill with a little olive oil before heating it and placing the ingredients on it.
It comes out very very tender, marinated in this way.
As a tip, I recommend not to sprinkle salt on the vegetable slices during grilling, so as not to become too juicy. Sprinkle with salt and pepper at the end.
Grilled honey steak
1. Cut the lamb into slices up to 2 cm thick. Mix the spices and sprinkle them over the meat.
2. Add the crushed garlic, grated peel and lemon juice, olive oil and mix well.
3. Put the meat in a bowl with a lid and leave it to cool for 10-12 hours.
4. Heat the grill and brown the meat. Serve with lettuce or assorted with grated cheese. Good appetite!
This recipe is recommended by Petrisor Tanase.
Grilled honey steak
Lamb stain with lemon
Another effective recipe for tenderizing lamb meat is lemon stew. For this easy recipe you need the following ingredients:
- 120 ml of olive oil
- 120 ml of lemon juice
- 120 ml white / red wine
- 60 ml honey
- 2 tablespoons freshly chopped rosemary
- 3 tablespoons mint
- 4 cloves of garlic
- 1 teaspoon salt
- pepper to taste