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Honey steak

Honey steak

For the marinade, mix the above ingredients. Place the lamb in a large bowl and pour the mixture over it, then cover with a lid or plastic wrap so that the meat is completely covered. Put the dish in the fridge and leave it until the next day (at least 12 hours). If time does not allow, then leave the meat to marinate for at least 2-3 hours.

Take the meat out of the marinade, spread it with slices of garlic and bacon and put it in the pan, then sprinkle it with olive oil and sprinkle it with thyme, basil, pepper and salt to taste.

Pour the rest of the oil and 2 cups of water into the tray and put the tray in the oven over medium heat. Every 20 minutes, take out the tray, sprinkle the meat with sauce and turn it over, so that it browns nicely.

After an hour, take out the tray, pour the wine and sprinkle with the finely chopped green garlic. Continue to cook the meat, until it browns nicely and penetrates, taking care to sprinkle it with sauce, every 20 minutes.

Serve it with beet salad with horseradish or lettuce.


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 top of 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 mashed potatoes & icircn large slices and put them to boil. Green beans and peas will cook together. To start, harden a chopped onion in 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, coming 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.

Reduce the sauce 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 has been associated with this holiday 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.


Roast honey on a tray. How to prepare lamb for lamb

For the Easter meal with the family 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.


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 pan. 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.


Garnishes for lamb steak, salads and sauces recommended

Garnishes for lamb steak, salads and sauces recommended. What garnish can you serve next to lamb? Lamb garnish recipes. Recommendations for salads, sauces, dressings and garnishes for lamb. Easter and Pentecost recipes. Garnish recipes. Lamb recipes.

Many readers have asked us to recommend the right garnishes for the lamb steak that is placed on the Easter table. They also asked us about salads, sauces and dressings to go with this meat. Here, in the end, we managed to choose some variants of garnishes that can be served with lamb or goat meat.

Which garnish to choose for the lamb? Potatoes? Rice? Polenta? Sauteed vegetables? Salads? We have a special section of gaskets on the blog & # 8211 you can see it here.

But not all of this goes well with lamb. Why? Because lamb is considered "heavy meat" (difficult to digest by the human body) and has a specific smell that does not go well with any garnish. Sheep is much easier to digest than lamb because lamb is not yet fully developed (cellular, muscular, anatomically speaking). In addition, lamb is cooked with fairly large additions of fats (oil, lard) meant to tenderize it and protect it from drying in the oven.

We can also make "more dietary" lamb steaks that do not use excess fat. Tanning is done by different marinating methods. I leave here the collection of recipes with lamb to choose your favorite steak, stew, soup or bread for Easter.

Lamb requires sour salads and greens, herbs: lettuce, spinach, garlic or mujdei, sour yogurt dressings with mint, aromatic herbs (rosemary, thyme, oregano, sage) or dressings with mustard and lemon juice. The recipe for this delicious lamb leg with sour potato salad you can find it here.

Lamb meat goes well with garlic so I leave here the collection of mujdei recipes (from simple to spicy, creamy, green, red, etc.).

Let's see now what combinations of garnish, salad and dressing we can make for a lamb steak or for a stew, stew, etc.


Some cookbooks classify Rioja-style lamb steak as "an extremely simple and practical dish." Others include more elaborate steps and processes with more elements and, as a result, more complex recipes. To prepare this recipe, we will offer you two options.

The first option is a more "classic" option in which you will cook the meat with very few ingredients and a lot of patience. Unlike the other option, it is loaded with history, adaptations and even the approval of Ernest Hemingway! That's right, the American author ate and enjoyed this dish when he visited Spain.

It is important not to get confused. In fact, by showing you two ways to prepare the same food, we teach you that it is possible to do something with opposite perspectives and requirements.


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 fat, 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 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.


Garnishes for lamb steak, salads and sauces recommended

Garnishes for lamb steak, salads and sauces recommended. What garnish can you serve next to lamb? Lamb garnish recipes. Recommendations for salads, sauces, dressings and garnishes for lamb. Easter and Pentecost recipes. Garnish recipes. Lamb recipes.

Many readers have asked us to recommend the right garnishes for the lamb steak that is placed on the Easter table. They also asked us about salads, sauces and dressings to go with this meat. Here, in the end, we managed to choose some variants of garnishes that can be served with lamb or goat meat.

Which garnish to choose for the lamb? Potatoes? Rice? Polenta? Sauteed vegetables? Salads? We have a special section of gaskets on the blog & # 8211 you can see it here.

But not all of this goes well with lamb. Why? Because lamb is considered "heavy meat" (difficult to digest by the human body) and has a specific smell that does not go well with any garnish. Sheep is much easier to digest than lamb because lamb is not yet fully developed (cellular, muscular, anatomically speaking). In addition, lamb is cooked with fairly large additions of fats (oil, lard) meant to tenderize it and protect it from drying in the oven.

We can also make "more dietary" lamb steaks without using excess fat. Tanning is done by different marinating methods. I leave here the collection of recipes with lamb to choose your favorite steak, stew, soup or bread for Easter.

Lamb requires sour salads and greens, herbs: lettuce, spinach, green garlic or mujdei, sour yogurt dressings with mint, aromatic herbs (rosemary, thyme, oregano, sage) or dressings with mustard and lemon juice. The recipe for this delicious lamb leg with sour potato salad you can find it here.

Lamb meat goes well with garlic so I leave here the collection of mujdei recipes (from simple to spicy, creamy, green, red, etc.).

Let's see now what combinations of garnish, salad and dressing we can make for a lamb steak or for a stew, stew, etc.


How to make the recipe for roast lamb with garlic, thyme and white wine & # 8211 lamb in the oven?

How to marinate lamb with garlic, lemon and dehydrated vegetables?

Every year I make a natural mix of dehydrated vegetables (homemade vegeta) & # 8211 see here how it's done. These dried vegetable flakes (carrot, onion, parsley root, parsnip and celery) keep very well in the pantry and are used when needed. They can be finely ground with a coffee grinder or a knife processor robot. They are also available for purchase and trade.

I had a back leg of lamb (under 2 kg) which I rubbed well with the juice squeezed from half a lemon, salt and freshly ground black pepper. I greased it with 2 tablespoons of oil and sprinkled it with paprika, garlic slices (3-4 cloves) and a good tablespoon of dehydrated vegetable flakes. If you do not have such a thing then put a small carrot and a small chopped onion.

I don't "stuff" the meat and I don't stab it with a knife because the natural juices will drain from those channels and it will lead to a dry steak, woe to it. So we don't sift the lamb steak to stuff garlic and herbs in it! If we give it 24-48 hours of marinating, you will see how the lamb's pulp is impregnated with the flavors around it.

I put the lamb pulp in a sturdy bag and left it to marinate in the fridge for 24 hours. If you are in no hurry, I recommend leaving it for 48 hours.


These days, the little ones are eager to see what the bunny brings them. But moms have to deal with another problem, which they want to solve impeccably every time & # 8211 how to make the best lamb steak?

Here is a tested recipe that does not fail:

Ingredients for lamb steak:

1 leg of lamb (about 2.5 kilograms)
1 clove of garlic
1 bunch of rosemary
1 tablespoon vegetable oil
2 carrots, cut into large pieces
1 onion, cut into quarters
1 glass of red wine (150 milliliters)
1.2 liters of juice from a lamb or beef soup

4 steps to prepare lamb steak:

1. The first step is to season the lamb with garlic and rosemary. Using a well-sharpened knife, make at least 30 small incisions, all over the meat. Peel 4 cloves of garlic, slice thinly and insert one slice into each incision. Next, break small sprigs of rosemary and insert them into the incisions as well. Cover with cling film and leave in the fridge, removing for an hour before cooking.

2. Preheat the oven to 190 degrees Celsius / 170 degrees on ventilation / stage 5 on gas. Heat a large frying pan, add a little oil and brown the breadcrumbs. Sprinkle the carrot, onion, remaining garlic and rosemary in a large baking tray, pour the wine and soup juice, then add the lamb.

3. Cook the preparation for about 1 hour and 45 minutes. Turn the lamb halfway through the cooking time, so that each part is cooked in the juice. After cooking, remove the lamb and leave for half an hour to rest on a warm plate, covered with aluminum foil.

4. While the lamb cools down a bit, make the sauce. Pour all the juice from the baking tray, through a sieve, into a pan. This sauce should be slightly thick and have a special flavor. Boil a little, to reduce, if you want to have a more concentrated flavor. Serve the lamb steak with sauce and potatoes.

If you are also looking for another delicious recipe for Easter, here is what we recommend: Alternative to the classic drob: mushroom with rice

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Lamb steak

1. Wash the lamb leg, clean the skins and drain in a strainer.

2. Finely chop the garlic and grind with salt, then rub with oil and mix with mustard, pepper and rosemary. Grease the meat with this mixture, then cover with foil and leave to cool, soak for 2 hours.

3. Peel, wash and cut onions and garlic. Place in a baking tray, greased with a little oil, in an even layer. (Choose a tray suitable for the size of the lamb leg.) Sprinkle with a pinch of salt and pepper, then place the meat and place in a very hot oven over high heat for 30 minutes.

4. Remove the tray from the oven, sprinkle with wine and bake again for about an hour, until nicely browned. When the sauce drops from the pan, add more wine. Then cover the tray with aluminum foil and bake for another half hour.


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