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Baked lamb meat

Baked lamb meat

We wash the pulp and with a knife with a sharp point we cut it on the whole surface.

In each notch we put 1/2 clove of garlic, we rub the meat with salt, we sprinkle pepper, then in each notch we put a little rosemary.

Put the pulp in a tray and put olive oil on top, then leave it in the fridge for 1 hour.

After a while, put it in the oven at 175-180 ° (at the bottom of the oven) for about 90-120 minutes.

When the bottom is brown, we turn it over and when it is all nicely browned, we put the wine towards the end.

After we put the wine, we leave it for another 10-15 minutes and it is ready.



Baked lamb meat - Recipes

Posted by Postolache Violeta on May 04, 2016 in recipes with lamb steak recipes Easter recipes Easter recipes | Comments: 0


Lamb leg on the tray, this was our steak on the Easter table, prepared simply, but absolutely delicious! Even my husband, who is not a big fan of lamb, was delighted with it, the children liked it very much, so the success was total.

If you want to know how to prepare marinade for lamb, see here.
I recommend you too Baked lamb steak with wine and garlic, clamb chops with white asparagus or lamb steak with wine and mint. You can find more recipes with lamb here. More recipes for Easter can be found here(click on the underlined words for recipes)




Baked lamb meat

Baked lamb meat it is a steak that is not missing from the Easter table. This time, my casserole for marinating and the Food Saver vacuum cleaner were very helpful, they saved me time. I didn't have to leave the meat in the fridge overnight, but it was enough to vacuum three times. The same result, but in a much shorter time.
See below how to prepare the recipe.


Baked lamb leg!

A perfect recipe for simple and tasty cooking. Try this garlic-flavored, spicy and oven-cooked dish for the first time.

INGREDIENT:

-1 teaspoon black pepper

-3 tablespoons chopped parsley.

METHOD OF PREPARATION:

1.Prepare the marinade. Mix the soft butter with the cumin, salt, black pepper, paprika and parsley.

3. Make some cuts on the entire surface of the leg, then make holes inside and insert the garlic slices. Turn the pulp on the other side and, in the same way, make holes with the knife in which you insert the garlic.

4.Then spread the seasoned butter composition over the entire surface of the pulp, including between the cuts and on the other side.

5. Transfer the pulp to the baking tray, add the bay leaves, pour 1 glass of water and put the tray in the preheated oven to 200 ° C for 1.5-2 hours.

Fill the flavored meat with sauteed potatoes and all you have to do is taste it.


Recipe lamb legs with wine in the oven

Try the recipe baked lamb meat with potatoes or vegetables and you will get a festive Easter meal to please the whole family. Sure success even without marinating in advance.

Lamb meat has a specific taste and aroma. In my opinion, it's a shame to "mask" this special taste with sour cream, mayonnaise or other additives. If you don't like the taste - give up lamb and prepare other meat recipes, see here.

Did you know that in fact, the smell pronounced of honey is it due to fat? So if you want to reduce the smell, then removes fat. However, keep in mind that without fat, the meat will be drier.

IMPORTANT: Use only commercial wine to prepare this baked lamb recipe. Homemade wine could strengthen the meat and give a dark shade.

What you need for lamb legs with wine, garlic and baked lemon:

3 lamb thighs of about 1.4 kg I used thighs from a 5.5 kg lamb
1 tablespoon without top salt
1/2 teaspoon ground black pepper
3 sprigs of rosemary
80 ml white wine
oil 80 ml
4 cloves chopped garlic
the juice of a medium lemon

How to prepare the recipe for baked lamb legs with wine, lemon and garlic?

  1. Wash and dry the lamb with a paper napkin.
  2. Season the meat with salt and pepper. Add chopped garlic, lemon juice, oil and rosemary. If you have time, let the meat marinate with this mixture overnight, but I assure you that a tender and soft meat comes out without marinating it beforehand.
  3. Then add the wine and mix the pieces of meat well. Place the meat in the pan.

5. Send the meat to the preheated oven at 200° for 30 min, up and down heating mode, without fan. Then, reduce the temperature 180° and cover with baking paper or aluminum foil. IMPORTANT: Bake for another 2 hours. Importantly, every 20 minutes, sprinkle the meat with the sauce from the tray so that it does not dry out. Eventually, you can turn it over.

Note: I covered the tray with baking paper, so this allowed the meat to evaporate in some places, but also to brown nicely. If you cover with aluminum foil, you may not get the same effect. If the meat is ready, but not browned, then uncover the tray and let it brown for the last 10-20 minutes.

I hope this recipe for lamb legs in the oven and will be found in your holiday menu.

In case you prepared the recipe, put pictures on Stories and give me a tag to see how it turned out!

You can always find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.


Baked lamb meat recipe baked lamb steak

Baked lamb meat recipe with potatoes, with this recipe you will not fail. I also tried the recipe for roast lamb in the oven, the meat remains soft, tender and juicy. festive.

METHOD OF PREPARATION

1. Soak the lamb pulp in a tray or container, completely covered with water for half an hour, so the meat becomes softer.

2. In a bowl, combine oil, wine and water.

3. After the lamb meat has been in the water for half an hour, put it in the stove tray, suitable for baking, where you go to cook.

We cut the pulp in 3 places, it is seasoned everywhere with a little pepper and salt to taste, I also put a little crushed garlic where I cut the poplar.

Add the two heads of garlic to the pan so whole. Pour the mixture of water, oil and wine on top.

4.- Place the tray in the preheated oven at 240 ° C. I put it in the second level of the five that the oven has and with top and bottom heat.

The tray is centered. Close the oven and let it sit for half an hour, without moving it.

5. After 30 minutes, remove the tray from the oven. Remove the pulp from the pan for a moment and put the mashed potatoes and onions, season with salt.

Turn the lamb pulp, put it over the potatoes and put the tray back in the oven, this time at 200 degrees.

6. Look at the oven and when you see that it dries, add more white wine water or just water.

You need to keep it from drying out. Drizzle occasionally with the same soup and turn it over when you see the meat turn brown.

It takes between an hour and a half to two hours for the meat to cook. In my case, I had it in the oven for two hours and I soaked the meat with the juice and added water as many times as needed. If you see that the meat is made very quickly from the outside, you can put aluminum foil over it.

7- Before extinguishing the fire, leave the lamb with the skin side up so that the skin remains crispy and add a little more water and wine, so that you have a good sauce to serve.

8. We can serve,

I sincerely hope you liked this recipe, if you try this recipe I invite you to post success on our culinary group Culinary Recipes Together & # 8211 Anyta Cooking


Traditional Easter recipes: Baked lamb steak

ingredients: lamb (preferably pulp), pepper, paprika, oil, 5-6 cloves garlic
Method of preparation: Grease the lamb with oil, sprinkle with salt and pepper. Make 2 or 3 small holes under the skin of the meat and put 2-3 cloves of garlic, then place the lamb pulp in the oven tray that has been heated well before.
Leave in the oven for about 15-20 minutes, then add a few tablespoons of water to the pan. With this sauce that will result, from time to time cover the meat, to brown well. Turn the pulp from side to side to brown evenly. If the water decreases, add a little more and don't forget, from time to time, put the sauce from the tray over the meat, so the meat will freeze and brown very nicely.
After about 1 hour and a half, your lamb steak should be ready. Turn off the oven and add 2-3 cloves of finely chopped garlic to the sauce in the pan, and then add a few tablespoons of this sauce over the lamb and let it penetrate a little. This garlic will finalize the aroma of the steak.
Tricks : To get a tender steak, sprinkle the meat with a tablespoon of brandy. Meat with bone in the oven tends to be made faster than that without bone, because the bone conducts heat to the inside.
Instead of the garlic cloves with which you stuff the meat, you can use crushed garlic rubbed with salt, oregano and pepper, a composition that is introduced into the meat notches. Also, instead of water, you can use red wine mixed with a little lemon juice, so you do not feel the prominent taste of lamb.


Slowly baked lamb

Two days ago I cooked two quarters of lamb (half, as it were), in the pan, in the oven. One of the trays, with the lamb in it, is in the picture below.

How did I proceed? Extremely simple. I cleaned the meat of any impurities left by the butcher, I rubbed it well with coarse salt, I covered it with parsley, leurd, green onions, I put over it and under it a few cloves of garlic in their shells, I I wrapped the tray in foil and put it in the oven. An ordinary, household oven with minimal settings (temperature / time / ventilation / top-bottom baking). I set the oven to 140 degrees Celsius (from oven to oven the temperature can rise 5-10 degrees, bake harder on one side, etc., there are things you learn by cooking in the same oven). I baked the lamb under the foil for six hours, then I removed the foil and left it in the oven for another hour. Once that hour was over, I could have taken the lamb out of the oven, but I chose not to do it and went on baking. That meant almost three more hours of baking until the guests arrived. Bake only from the bottom, without ventilation. If the lamb was in danger of drying or burning, of course I would have stopped baking or lowered the temperature (at 80-100 degrees, you can cook a lamb 36-40 hours without any problem). During baking, I poured half a bottle of red wine into each tray, after removing the foil, and hydrated the lamb three times with the wine / juice mixture gathered in the tray, using a spoon.

For many Romanians today, long cooking is a mystery, a source of wonder or a good opportunity to exclaim & # 8222go me, leave us with your nonsense & # 8221 or & # 8222hai, cut some more & # 8221. Why would you cook a piece of meat for 10 hours when it can be eaten after 3? But why would you cook it for 36 hours, if it can be eaten after 3? Basically, for the same reason we cook carrots, although we can eat them raw. For the taste that develops over time, for the tenderness, for the complex flavors that cannot appear in a short-lived cooking. Can 150 degrees Celsius destroy a piece of meat? No, but you can do it, if you don't know how to proceed, if you are ignorant or if you are careless / careless. Assuming you don't check any of the above criteria, I challenge you to try at least once. You will understand food completely differently, you will see that the universe is much wider than you knew or could have imagined (imagination works only on the basis of the knowledge we have already accumulated). You may come to the conclusion that it's not worth it, but at least you'll know for sure. And speaking of consumption + effort, a good solution can be the slow cooker from Crock-pot, which can cook for tens of hours at a temperature even lower than that of a classic oven (from 65 to 100 degrees Celsius ), without involving your participation during the process (an oven requires you precisely for the reasons stated above). But about the slow-cooker, in a future article, in which I will show you another way to cook lamb for Easter meal.

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24 Comments

Maybe that's why shepherds and outlaws prefer sheep and turkeys (the latter less often), wrapped in earth & # 8230 (Modern ovens, were not accessible), & # 8230only fire, stones and cliché- clay which, when mixed with water, forms a sticky paste, such as clay. .)

Baked lamb is bound by the slow cook procedure! To the above recipe I would add a few sprigs of rosemary! Have a good day and a great weekend!


Baked lamb meat - Recipes

Posted by Postolache Violeta on May 04, 2016 in recipes with lamb steak recipes Easter recipes Easter recipes | Comments: 0


Lamb leg on the tray, this was our steak on the Easter table, prepared simply, but absolutely delicious! Even my husband, who is not a big fan of lamb, was delighted with it, the children liked it very much, so the success was total.

If you want to know how to prepare marinade for lamb, see here.
I recommend you too Baked lamb steak with wine and garlic, clamb chops with white asparagus or lamb steak with wine and mint. You can find more recipes with lamb here. More recipes for Easter can be found here(click on the underlined words for recipes)




Baked lamb meat - Recipes


Ingredient:

& # 8211 Lamb leg (back) 1.5-1.8 kg
& # 8211 3 matching carrots
& # 8211 3 pieces parsley root
& # 8211 ½ from a suitable celery
& # 8211 5 bay leaves
& # 8211 1 head of garlic
& # 8211 Crushed black pepper
& # 8211 Cinnamon stick
& # 8211 3 pieces of anise
& # 8211 Olive oil
& # 8211 6 - 8 juniper berries
& # 8211 ½ teaspoon of crushed coriander seeds
& # 8211 Coarse salt
& # 8211 2 rosemary sprigs
& # 8211 4 sprigs of fresh thyme

Method of preparation:

The lamb pulp is cleaned of skins.
Prepare marinade from: half the amount of olive oil, 2 cloves garlic, salt, pepper, ground coriander, chopped thyme and rosemary.
Grease the lamb pulp with marinade, then put it in the fridge for 2-3 hours, to absorb all the flavors.
Carrots, parsley and celery are washed well with a toothbrush, without being peeled. The celery is cut into 4 pieces, the rest is left whole. The roots are mixed with the rest of the spices, salt and olive oil and placed in the pan. Place the marinated lamb leg on top. There are 2 possibilities: either add a glass and a half of semi-dry white wine, or add a glass and a half of strained vegetable soup, depending on the taste of each.
Preheat the oven to 180 degrees C. Put the tray in the oven and leave for 45 minutes at 180 degrees C.
After 45 minutes, check: if the pulp has browned, cover with aluminum foil and lower the temperature to 160 degrees and leave for another 1 hour in the oven, if it has not browned, leave it at 180 degrees until brown then cover with aluminum foil and lower the temperature. In total, the pulp is left in the oven for 2.5 hours.
At the end, check with a wooden skewer. If the skewer enters the meat easily, it can be served, if not, leave it in the oven for another 15 minutes.

How to serve:

Place the vegetables from the tray on a plate. Place the nicely browned pulp in the middle.
Serve with baked potato garnish or rice with raisins and crispy almonds.
Merlot red wine is recommended.


4 comments on & ldquo Honey pulp the oven & rdquo

It looks very appetizing. # 8230
Let me tell you about a recipe I used to make in the old days when we ate meat:
I put the washed lamb meat in a saucepan whose diameter did not exceed the content, that is not to leave a large empty space, I put wine on it, among the good cooking wines, it can be a dry or semi-dry Cotnari, a little oil, garlic peeled and thyme (thyme), cover with a lid and put it in the oven. Eat as hot as possible, with natural potatoes over which to put something green & # 8230..parsley or whatever you like.

Simple things are the most beautiful and best. Congratulations master Hadad, I can't wait to prepare it. Congratulations !!

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Video: Beste Marinade für zarte Lammkoteletts (January 2022).