A red steak that you eat and how beautiful it is !!!! I'm not even talking about taste!
- 2 legs lamb, front and back
- 3 red onions
- 3 cloves green garlic
- 3 green oregano threads
- 3 sprigs of mint
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 teaspoon smoked paprika
- 100 ml of olive oil
- 300 ml red wine
- Himalayan salt with chilli - at the grinder
- cherry tomatoes for decoration
Preparation time: less than 90 minutes
RECIPE PREPARATION Lamb steak with oregano and mint:
- The lamb legs are washed well and portioned according to preference. I left the back leg a bigger piece.
- Peel the onion and garlic. Cut them into rounds.
- Rub the meat well with spices. Grated salt with cilli.
- Place the onion and garlic on top. Sprinkle with chopped mint.
- At the end, pour the olive oil.
- Let the meat marinate for a few hours in the cold.
- Bake the meat at 220 degrees for an hour and a half.
- During this time, turn the meat from side to side twice.
- After an hour, pour the red wine over the meat.
- Serve the hot steak decorated with green leaves of oregano, mint and cherry tomatoes.
- Serve with your favorite garnish and steak salad.
- We had as a side dish couscous, sauteed Mexican vegetables and green cucumber salad.
The steak is tastier if you let the spicy meat marinate for a few hours in the cold.
Be sure to serve the lamb warm.
- 1 ram leg, with bone, about 2.5 kilograms
- 5 cloves of garlic
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 bunch of mint leaves
- 2 tablespoons dried oregano
- 2 tablespoons salt (preferably coarse, large)
- 1 tablespoon grated pepper
- Peel and grind the garlic.
- Finely chop the mint.
- Mix the oil with the lemon juice, garlic, mint, oregano, salt and pepper.
- Grease the mutton pulp with the mixture obtained and wrap it together in plastic wrap.
- Put the mutton pulp in the cold for 24 hours.
- Preheat the oven to 170 degrees Celsius.
- Put the mutton pulp in the oven, without foil, using a griddle tray. Add a cup of water to the pan.
[type] If you do not have a grill pan, use the grill tray of the oven under which you place the griddle tray.
- Keep the tray in the oven for about 2 hours, depending on its size.
Preparation time: 10 minutes + 24 hours for marinating
Cooking time: 2 hours
Aries steak with mint, oregano and garlic is served hot or at room temperature with tzaziki and Greek salad.
Lamb roll, on a bed of peas with mint, prepared with the FoodSaver marinade
We all want, for every holiday, to prepare delicious dishes for family or friends with whom we share a meal.
As the Easter holiday approaches, I said that maybe it will help you to come to meet you with some ideas of main dishes, based on lamb.
I know that not everyone eats lamb, but regardless of the meat we choose, or the vegetables chosen, it is important how much or how we season, how we prepare a marinade, or how tender a steak should come out.
Here, the good news is brought by Food Saver, vacuum solutions, which comes to our aid with a casserole for marinating meat or even vegetables. Put the ingredients in the casserole, drain with the help of the appliance. The airless meat fully absorbs the flavors, thus marinating quite quickly, and we save quite a lot of time. Meat or vegetables quickly become ready for cooking, and the taste will be perfect. A plus is the saving of space in the refrigerator, where it will be, quite limited, especially around the holidays.
In any case, I am satisfied with the help that Food Saver gives me every time.
From the series of lamb-based dishes, today I bring you a great roll that can be eaten as a main course, but which you can also eat as a cold appetizer or sandwich for sandwiches!
[ingredients title = & # 8221Ingrediente & # 8221]
- 1 lamb pulp
- 200 ml white wine
- 50 ml olive oil
- a few strands of tender spinach
- a few chives
- 1-2 cloves of green garlic
- some dried tomatoes (canned)
- a few cherry tomatoes
- 3-4 rosemary threads
- coarse salt
- pepper with lemon
- dried oregano
- for puree
- 250 gr peas
- 1 large potato
- 50 gr butter
- green dill
- mint green
- a few olives
- red radishes
[preparation title = & # 8221Preparation & # 8221]
The pulp is deboned, so that the whole strip comes out and is suitable for a roll.
Spread, place a few dried tomatoes, season with salt, pepper, a few chives. The spinach is scalded for a few seconds in baking soda to intensify its color.
Remove from the water, drain and place over the roll.
Cut the green garlic into rounds and add over the roll.
The meat is rolled tightly, it is beautifully tied with string / food cord.
Prepare the FoodSaver marinade and casserole for quick marinating.
Pour the wine and olive oil. Place the rolls, sprinkle a little salt, pepper and oregano in the bait.
Sprinkle the roll with lemon juice, sprinkle with a little hot sauce.
Cover the pan, connect the hose to the Food Saver vacuum cleaner. Proceed to empty the pan, then turn the knob to the closed.
Disconnect the appliance.
Remove the casserole with the meat from the cold, turn the knob open, remove the meat and place it in a heat-resistant form.
Place a few sprigs of rosemary over the roll, cut in half a few cherry tomatoes and add in the form of baking, along with some natural olives.
Put everything in the oven, over medium to low heat, leave until the meat becomes penetrated and the batter decreases almost completely.
It is served with fresh and tender radishes. A delight, the meat came out perfectly spicy, all very quickly, and this only due to the vacuum marinade with the help of the casserole and the Food Saver vacuum cleaner.
Easter Recipes: Lamb steak with wine and mint
We recommend for Easter recipes a delicious steak, very tender and aromatic, only good for a holiday: Lamb steak with wine and mint.
Ingredients Lamb steak with wine and mint
1 kg lamb leg with bone
250 ml white wine
250 ml water
3-4 cloves of garlic
Preparation Lamb steak with wine and mint
Season well a piece of meat with salt, pepper, thyme and mint and put them in a yena bowl. We cut the garlic into slices and put it over the meat.
Pour the wine and water into the tray enough to cover the pieces of meat.
Put in the oven over high heat and leave until the juice decreases and the meat is browned. From time to time we sprinkle with the sauce from the tray.
Garnish with mint leaves.
HONEY FRYING IN THE OVEN
Baked lamb steak – Baked lamb leg steak recipe & # 8211 The simplest and best lamb steak for Easter.
Slowly cooked lamb meat is tasty, because the meat is soft and tender, flavorful, and the meat falls off the bone.
Everyone who tried my steak said it was extremely tasty. The taste and smell of mutton are felt too little, because the lamb meat was marinated in the bait for 48 hours. This also helped to soften the meat.
The secret of this delicious steaks it stays in the marinade and during the long cooking time, at a low temperature. I can't describe in words how good it is Baked lamb steak cooked this way.
In addition, I made sure to take the marinated meat out of the fridge 3 hours before. The meat is not cooked directly from the refrigerator!
The posterior pulp (the back) is the best for steak. Flavors are very important for Baked lamb steak. I used garlic, dried thyme and mint. You can use other types of herbs (rosemary or oregano) but you should not overdo it.
I breaded the lamb leg with garlic, but without making deep notches. I pricked very lightly, at an angle of 15-20 °, with a thin blade, up to a maximum depth of 5 mm and I inserted garlic chips. If you cut the pulp too deep, the juices come out of the meat and it dries and becomes fairy.
Garlic and marinade will help alleviate the smell of lamb. I resort to this because my husband is not a fan of this type of meat and eats it with gusto only if I prepare it this way.
If you want to be inspired and prepare other special steaks for Easter, I invite you to go to the titles of the recipes below and you will be redirected to them:
Now I leave the list of ingredients and how to prepare for oven steak for miles, the simplest and best lamb steak.
1 lamb leg & # 8211 back
200 ml white wine
120 ml olive oil / sunflower
50 ml water
8 large garlic cloves
a few mint leaves
1/2 teaspoon dried thyme
I washed the lamb leg very well, then marinated it. You can read if click here how to marinate lamb, rabbit or deer. If necessary, you can increase the amount of liquid, but be careful to supplement the amount of vegetables.
I left it to marinate for 2 days in the fridge. 3-4 hours before putting it in the oven, I took it out of the cold, from the marinade and I let it reach room temperature.
I greased the lamb leg with oil, then I seasoned it with salt, pepper and thyme. I cut a small clove of garlic into 6 chips. I made very small incisions in the leg of the lamb, so that they are not deeper than 5 mm and very thin at the same time. I put the garlic in those chips.
I put the lamb meat in the tray or in a large heat-resistant dish, I poured the wine, water and the rest of the oil. I put the mint leaves over the pulp, I added the rest of the whole garlic cloves in the pan (you can cut them in half lengthwise), then I covered the pan with foil and I put the meat in the preheated oven at 180 ° C for 120 minutes. After this time I raised the temperature to 200 ° C, baked it for another 15 minutes covered, then I removed the foil and left it until it browned evenly on both sides.
The meat was tender and very good.
I wish you a good appetite and have a bright holiday!
I invite you to see how easy it is to make a chicken drumstick with puff pastry dough. I hope you will subscribe to the youtube channel and you will ring the bell to be notified when I post a new recipe.
1. We start to prepare the lamb carcass. For this you definitely need a knife that cuts very well. Cut the front of the case (skin on the chest), then open the case by pressing with your hands. Cut the ribs from the wrist with the spine, taking care not to cut the meat. Cut out the spine. This is the most difficult and meticulous part of the process. Be careful to cut along the vertebrae so that the meat underneath is not too badly damaged.
2. Peel the meat of any remaining bone and cut the lower ribs so that only the large ribs remain on one side and on the other (about 8-9 on each side). Grow the skin from the ribs to half, then the bones left free are cleaned well of meat and skins.
3. I left the meat to marinate in wine + 2 tablespoons of olive oil + 2 cloves of garlic + herbs overnight (it takes a few hours).
4. The next day I gathered the meat along the ribs and imposed the ribs on the edge, tying them 2 by 2.
5. In a mortar I crushed 2 cloves of garlic with salt, pepper and rosemary, I added 2 tablespoons of olive oil and with this mixture I greased the meat from the crown.
6. I tied with a thread the base of my crown to give it the desired opening.
7. I wrapped the ends of the ribs with aluminum foil and put some herbs (rosemary, sage and mint) over the meat, then I put them in the oven.
How to prepare the best 10 lamb steaks for Easter
Lamb steak for Easter is a very important dish in celebration of the greatest holiday of Christianity.
In 1445 BC, from the time of the departure of the Jewish people ordained by Moses, the destroying angel was sent all over the land of Egypt to kill all the newborns. But God gave a special command to His people in Egypt, and their obedience provides protection. Each family was to take a one-year-old lamb and stab it on the evening of the fourteenth day of the month of Abib (about April), and with some of the blood of the slaughtered lamb was to sprinkle the two pillars and the upper threshold of the door frame at the entrance to their homes. The destroying angel was to pass over the houses sprinkled with this blood, to spare them.
Hence the name of the holiday, the term Passover coming from the Hebrew Passover, which means "to jump over".
Thus, on the occasion of the Easter holidays, believers from all over the world put on the table the steak of lamb, but also because Jesus is still considered the "Lamb of God" who took away the sin of the world through his supreme sacrifice.
So, here's how to prepare the best lamb steaks for Easter.
Ingredients Lamb steak in parchment with vegetables and telemea
750 gr lamb pulp (deboned from a bone pulp of approx. 1.2 kg)
2 small onions (about 50 gr each)
4 large cloves of garlic
1 light green kapia pepper (or 3 Bulgarian semi-hot peppers)
10 cherry tomatoes
5 medium red potatoes (or floury white potatoes to naturally thicken the sauce in the pan)
1 medium lemon
3 teaspoons dried oregano
1 good cinnamon plug
150 gr of sheep's milk (or feta)
6 tablespoons extra virgin olive oil
parsley and mint (or dill)
salt, black pepper
Preparation Lamb steak in parchment with vegetables and telemea
Peel the fat and skin. Bone the pulp and cut the meat into large pieces (about 6-8 cm). Squeeze the lemon (you need about 50 ml of juice). The remaining shells are cut into large pieces. Cut the onion into half not very thin slices. Peel the garlic. Peel the potatoes and cut them into large pieces (4-6 pieces each potato). Tomatoes are cut in half. Peel the peppers and cut them into large pieces.
Put the meat in a bowl, sprinkle with a little salt, black pepper, cinnamon and 2 cloves of crushed garlic. Massage well with these spices. Add half of the lemon juice and 2 tablespoons of oil and mix.
In another bowl, put the onion rings, the remaining 2 cloves of garlic and sprinkle with a little salt. Let it sit for 10 minutes. Add the rest of the lemon juice and let it sit for another 5 minutes. Add pepper, tomatoes, 2 tablespoons oil and 1 teaspoon oregano. Mix the vegetables lightly.
Sprinkle the potato cubes with a little salt, sprinkle with 2 tablespoons of oil and 1 teaspoon of oregano. Interfere.
Place 2 pieces of baking paper in a large tray to cover the bottom and rise on the edges.
Put the vegetables on the bottom of the tray. Spread the potatoes on top. Place the pieces of meat on top of the potatoes, pushing them easily to settle well among the potatoes. On the edge of the tray, all around, stick the lemon peels.
Break the telemeau into pieces and sprinkle it over the meat and potatoes. Sprinkle 1 teaspoon of oregano on top.
Pull the baking paper over the meat, push the edges down so that you seal the meat in this makeshift package. If necessary, add baking paper on top to make sure everything is well closed (the meat will be made in its own juice and it is absolutely necessary that the steam does not come out of the package).
Put the tray at 150C for 3 hours. After 1.5 hours if you take a look at the package you will see that a lot of juice has gathered under the meat (be sure to reseal the package well if you open it during the 3 hours).
Open the package after this time (check that the meat comes out easily with a fork, otherwise leave it closed in the oven) and sprinkle with finely chopped parsley and mint. It is better immediately but it is good and reheated (reheat it in the oven).
The secrets of the Easter meal. How to prepare lamb steak
The last time you tried was a fiasco. The meat did not penetrate or was too burnt. In order to receive applause this Easter, we teach you how to choose lamb, how to prepare it and how to keep it in the oven.
There are few Romanian houses where the lamb steak is not on the holiday table. And where it is missing, it may be the fault of the chef whose recipe failed. The lamb steak, juicy and tasty, also has its little secrets. Once you learn them, you can't go wrong and you can proudly present on the table a lamb leg breaded with garlic and rosemary or lamb ribs with spicy sauce.
How to choose lamb?
Lamb is appreciated because it does not have much cholesterol compared to other types of meat and is a good source of protein, iron, selenium, zinc and vitamin B12. To make sure you get the best out of the steak you put on the table, the raw material must be of good quality.
When you go shopping, choose pieces of lean meat, without too much fat, from which it will be easy for you to prepare steaks in the oven or on the grill, stewed, stewed or stewed. The meat must be firm to the touch, have a specific sheep smell, a pink color and not be sticky. If you want to buy lamb organs for drob, be careful not to have spots or nodules.
If you are tempted by a whole lamb, then choose one that weighs over 12 kilograms. The smaller ones are very young, and although they are more tender, their meat is not indicated due to the high percentage of immature proteins that are difficult for the body to tolerate. Last but not least, don't buy meat from anywhere, even if the price is tempting. You risk spending your Easter at the hospital.
How do you keep lamb?
Ideally, you should put it last on the shopping list before Easter, so that it is fresh and you don't need to keep it in the fridge for too long. If you take frozen lamb, let it thaw in the refrigerator and not at room temperature, which promotes the growth of bacteria.
- Thawed raw lamb should be used as soon as possible.
- Minced lamb, cut into pieces or sliced is much more perishable compared to the large piece originally bought, because the area on which bacteria can grow is larger in this way. So, do not start portioning until shortly before cooking.
- The pieces of steak that remain after the feast must be refrigerated as soon as possible. Generally within 2 hours of being cooked.
From the pulp, apricot, nape and back you can make delicious steaks in the oven. Lamb meat can also be prepared on the grill, while boneless anchovies can be used for a good roll. The most hunted piece of lamb, especially for the beautiful ribs with bone is the part on the back of the lamb that contains a group of chops. They can be prepared separately or as a real lamb steak crown.
Weak pieces of lamb, back or leg can also be used for skewers, stew or stew. The secret to any juicy lamb steak is marinating it.
How do you cook lamb?
After a few unsuccessful experiences you will surely learn the tricks, but instead of ruining the main course you can rely on safe things.
Lamb meat should be cooked, generally at low temperatures, around 160C. Baking at low temperatures for a longer time will make the steak soft and juicy. To avoid drying the steak, when you use pieces of lamb meat and not a whole leg, you can grease the steak with oil or take care to sprinkle it from time to time with the sauce that forms in the tray.
For more precision you need to get a meat thermometer, with which to check if the steak is ready, especially if you cook a piece of steak from a whole pulp. Depending on how penetrated you want the meat to be, the thermometer should show 60C for a steak in the blood, 65C for a lightly penetrated steak and 70C for a well-penetrated steak.
A piece of boneless lamb will be ready faster than one with bone. In addition, a piece of lamb that has a layer of fat on its surface needs a longer cooking time than a piece of lean meat. Depending on how big the steak is, it can stay in the oven for a few good hours to penetrate.
Spices for lamb
Lamb meat is tastier if marinated before. Each recipe has its own spices, but you can be the inventor of a new marinade if you mix according to taste and inspiration spices suitable for lamb. You can use garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves, curry. Leave the meat to marinate for a few hours in the refrigerator.
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Honey steak can not miss from Easter meal. Honey steak has become a traditional recipe what is required to be prepared every year. near honey steak and not absent beetroot salad with horseradish , a very good combination that I recommend with confidence
Ingredient & # 8211 Honey steak
half a portioned lamb
smoked bacon (or kaizer)
750 ml chicken meat soup (we can also use bone soup, or soup prepared from cubes)
Preparation - Lamb steak
We slice the lamb and with the tip of a knife we make small incisions as often as possible in the pieces of meat in which we will insert a piece of garlic and smoked bacon (we cut the garlic clove in two or four depending on how big it is to fit in the pocket made. Being the meat & # 8222mpanata & # 8221 we season it abundantly with salt and pepper. In the tray we put 5 tablespoons of lard which we even out and place the pieces of meat over. Sprinkle with rosemary, oregano, add the remaining pieces of garlic and bacon and pour 750 ml of meat soup and 500 ml of semi-dry wine on top. Cover the tray and put it in the preheated oven. Bake for about 30 minutes, then turn the pieces of meat and leave the dish uncovered. Leave in the oven until the meat is well done (the fork penetrates easily into the meat) and browns nicely.