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Baked lamb meat

Baked lamb meat


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For Easter, I only ate grilled lamb. I was salivating (in Romanian) after a piece made in the oven, and last night it was his turn. :)

  • 1 honey pulp
  • 100 ml oil
  • 100 ml wine
  • salt
  • pepper (optional)
  • green garlic

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked lamb leg:

The pulp is washed and grows well. Grease with oil, add salt, pepper, spices, and in the "notches" made put garlic (either sliced ​​garlic cloves, or green garlic). Put the pulp in the oil pan, sprinkle with 100 ml of wine, add a little more water and put in the oven. Leave until nicely browned on both sides. Serve with green garlic sauce.


Baked lamb meat

Wash the lamb pulp well, then clean the skins and excess fat. It then grows on one side and on the other in several places.

Prepare a marinade of 150 ml oil, 200 ml red wine, onion and green garlic cut into rounds, mint, salt and pepper. Place the piece in a tray and massage the piece of pulp on all sides with this mixture. Cover the tray with cling film and refrigerate for at least 24 hours.

Before putting the tray in the oven, season with salt and pepper if necessary, then cover with aluminum foil. Place the tray in the preheated oven at 200 degrees C, for 2 hours, during which time it is sprinkled with the juice from the tray.

Towards the end, remove the foil and let it brown nicely for a few more minutes.

Serve with a garnish of potatoes or anything else you prefer.


Unusual Easter recipe: Lamb pulp with creamy polenta

If you also think that lamb should not be missing from the Easter table, then surely you have already exhausted a few dozen recipes for the holidays. This year, we advise you to try something new, so we have prepared an original recipe: lamb leg flavored with rosemary, served with a creamy polenta with parmesan. Sounds good? Let's see the preparation steps.

Ingredient:

- 4 lamb legs / sticks with bone (about 2 kg in total)

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 2 chopped celery stalks

- 3 cloves of garlic, chopped

- 1 can with peeled tomatoes

- 3 tablespoons chopped rosemary leaves

- 3 strands of fresh basil

- 1 tablespoon red wine vinegar

For polenta:

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper the lamb legs with paper towels and season them with salt and pepper. Heat the oil in a double-bottomed pot. Brown the lamb chops in turn, 4-5 minutes on each side. Take them out of the pot and put them on a plate.

Lower the heat and add the onion, carrots, celery and garlic. Stir from time to time and let them cook for 5 minutes. Put flour on them and, in another minute, add the wine. Let everything boil for about 10 minutes, until the wine has already halved.

Add canned tomatoes, beef soup, rosemary, basil and a little more salt. Let them boil again, then put the lamb legs back in the pot so that they are half covered with liquid.

Cover the pot with a lid and put it in the oven. Let it sit in the oven for about 2 and a half hours, but make sure to turn the lamb legs around halfway through, in order to cook evenly. When the meat comes off the bone easily, add the vinegar to the bowl, put the lid back on, and let the meat "cook" for another 10 minutes before serving.

30 minutes before serving the lamb, you can start preparing the polenta.

Bring water to a boil in a pot. When it starts to boil, add salt and cornstarch, stirring gently in water with a whisk. Lower the heat and continue to stir until the polenta starts to thicken (about 2 minutes).

Cover the bowl with a lid and leave it on the fire, but continue to stir in the polenta every 10 minutes, until its consistency becomes creamy (about 30 minutes).

Remove the polenta from the heat, add the Parmesan cheese and mix everything.

Divide the hot polenta on the plates, put a lamb shank on each of them and finish with a spoonful of sauce.

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Searched words "baked-lamb-pulp"

The lamb pulp is washed. 5 cloves of peeled garlic are cut into slices. The meat is grown from place to place and breaded with garlic.

The lamb leg is pricked with a knife. A piece of bacon and a clove of garlic are inserted in the holes made. Grease the pulp

Lamb meat, well washed and rubbed with half a lemon and paprika, grease with a sauce prepared from tarragon leaves

Uncooked meat is roasted on the flame to burn the hair well. The lamb meat decreases a lot when fried, but with the bone it will keep

The lamb leg is washed, left whole and small notches are made in which a clove of garlic and a small piece of bacon are inserted.

Wash the lamb leg, rub with lemon, remove the bones and lightly beat the meat. Rub with thyme, ½ teaspoon chopped garlic

1. The boned and cleaned meat of fat is cut into 4. The 4 pieces are rubbed with a mixture of crushed bay leaf mixed

On the washed lamb leg, grow with a knife 2 grooves on both sides. In the formed grooves we put the garlic cloves, the chopped tomatoes

The pulp is grown and breaded with garlic. Make a mixture of oil, wine, spices and massage the meat and then put

Preparation: Peel the lamb or the skin, leave the fat. Sprinkle the pulp with bacon and garlic. Grease the pulp

The lamb meat is marinated at least 24 hours before making the steak. Refrigerate, cover the dish with cling film

Lamb leg (I made two legs, one back and one front) is washed well, cleaned of foamy skin, then cut into pieces

Wash the lamb well, lightly peel the ribs so you can put the filling and rub with salt and other spices. Separated


The most juicy meat for the festive meal - baked lamb leg!

Mediterranean-style lamb leg with rosemary, thyme and garlic, which make the meat incredibly fragrant. The marinated meat is particularly tender, juicy and tasty. The recipe is also valid for pork chop. Prepare this good-looking dish for the Easter meal and all the guests will be delighted!

INGREDIENT:

& # 8211 2,1 kg of lamb leg (pork chop)

& # 8211 fresh or dried rosemary

& # 8211 Fresh or dried thyme

& # 8211 2 tablespoons olive oil

& # 8211 2 teaspoons salt or to taste

& # 8211 1 teaspoon dried coriander

& # 8211 1 teaspoon granulated garlic

& # 8211 1 teaspoon of Italian herbs

& # 8211 ¼ teaspoon chili pepper flakes or to taste

& # 8211 ½ teaspoon of grated orange peel

METHOD OF PREPARATION:

1. Wash the lamb leg very well and dry it with kitchen towels.

2. Remove the film from the surface of the pulp without cutting the fat.

3. Cut the garlic into thick slices.

4. Mix salt with coriander, paprika, garlic, Italian herbs, black pepper, 6-strand fresh thyme leaves or dried thyme, chili pepper flakes (optional) and olive oil.

5. Line the tray with foil or baking paper, place the pulp and rub it on one side with half of the marinade and on the other side with the remaining marinade.

6. Make small, deep incisions with a knife and bread the lamb with the garlic cloves.

7. Then insert a short rosemary thread into each hole. If you have garlic left, place the slices under the pulp, together with 2 rosemary threads.

8. Cover the tray with plastic wrap and refrigerate overnight.

9. Remove the pulp about 1 hour before putting it in the oven.

10. Cut onion into thick slices and carrot into large pieces.

11. Place the vegetables under the pulp, thus forming a bed due to which the meat will not burn and will soak the flavor of the vegetables.

12. Cover the tray with foil or baking paper and bake the pulp in the preheated oven at 220 ° С for 2-2.5 hours. Baking time depends on the size of the pulp. After inserting the tray into the oven, pour in it about ½ glass of hot water.

13. Then remove the foil, sprinkle the pulp with the juice accumulated in the pan and bake for another 20 minutes. Check that the meat is ready: stick it with the knife and transparent juice should flow. Also, be careful not to dry the pulp too much.

14. Cover the meat with foil and let it rest for at least 30 minutes.

15. Meanwhile, remove the juice from the pan in a bowl and dilute it with hot water to taste. Add salt, crushed garlic, grated lemon peel, chili pepper and chopped coriander. Optionally, add 1 tablespoon of lemon juice.


Recipe: Baked lamb leg with honey and mint

It is not a difficult recipe, so it can be prepared by a novice housewife in less than 1 hour and 20 minutes.

To prepare 4 servings you need:

  • 2 kg of lamb pulp
  • pepper
  • salt
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 4 cloves of garlic
  • 500 g of frozen peas
  • 450 g of new potatoes
  • 85 g of butter
  • 3 sprigs of mint
  • 150 g of honey

Preheat the oven to 250 degrees Celsius.

Wash the lamb leg well, then use a knife to make 6-7 holes on its surface. Insert small pieces of rosemary and thyme sprigs in the respective holes, as well as the garlic pieces. Then season the lamb meat with salt and pepper and cook in the oven for about an hour.

During this time, boil the new potatoes in salted water, in which you put 2 sprigs of mint. After 15 minutes, remove the potatoes and cook the frozen peas for 3-5 minutes. Finely chop the remaining mint and pull it into the 85 grams of melted butter in the pan.

Remove the lamb leg from the oven and grease it with honey, then with a layer of mint butter. Serve the lamb with a garnish made of new potatoes and peas.


Baked lamb leg, simple recipe

Recipes based on lamb are the leitmotif of the Easter holiday. Today, housewives prepare steak, simple steak filling or oven-marinated steak. It should be noted that lamb is healthy due to its selenium content. 100 grams of lamb contains: 30.4 proteins, 9.4 grams of fat, 215 calories, 1.2 grams of iron and 95 mg of cholesterol, writes libertatea.ro.

Traditional baked lamb steak

ingredients
-1 lamb leg (preferably back leg)
& # 8211 2 kg new potatoes
& # 8211 6-7 large garlic cloves
& # 8211 1 large glass turns white
& # 8211 1 cup water
& # 8211 50 ml olive or sunflower oil
& # 8211 2-3 rosemary twigs
& # 8211 2-3 fresh marjoram twigs
& # 8211 sare
& # 8211 pepper

The pulp is washed very well and wiped with a towel or kitchen towel. We clean the garlic and cut it into flakes. Using a sharp knife, prick the pulp deeply from place to place on both sides. Insert the garlic into the holes formed. Grease the pulp with oil, rub with salt and pepper in abundance and place in a greased pan with a few tablespoons of oil. The wine is added to the pan along with the lukewarm water. The pulp is powdered with fresh rosemary and marjoram leaves.

Cover the pan with aluminum foil and place in the preheated oven at 200 degrees for an hour and a half. After the first 30 minutes, turn the pulp on the other side and leave it in the oven for another 30 minutes. After the last 30 minutes, uncover the tray and let the pulp brown for another 20-30 minutes and make sure that the sauce in the tray does not drop. If the sauce decreases, add lukewarm water mixed with a little wine. Also, grease the pulp with the sauce from the tray every 10 minutes. The steak is ready when the meat is soft and nicely browned.


Baked lamb leg, simple recipe

Recipes based on lamb are the leitmotif of the Easter holiday. Today, housewives prepare steak, simple steak filling or oven-marinated steak. It should be noted that lamb is healthy due to its selenium content. 100 grams of lamb contains: 30.4 proteins, 9.4 grams of fat, 215 calories, 1.2 grams of iron and 95 mg of cholesterol, writes libertatea.ro.

Traditional baked lamb steak

ingredients
-1 lamb leg (preferably back leg)
& # 8211 2 kg new potatoes
& # 8211 6-7 large garlic cloves
& # 8211 1 large glass turns white
& # 8211 1 cup water
& # 8211 50 ml olive or sunflower oil
& # 8211 2-3 rosemary twigs
& # 8211 2-3 fresh marjoram twigs
& # 8211 sare
& # 8211 pepper

The pulp is washed very well and wiped with a towel or kitchen towel. We clean the garlic and cut it into flakes. Using a sharp knife, prick the pulp deeply from place to place on both sides. Insert the garlic into the holes formed. Grease the pulp with oil, rub with salt and pepper in abundance and place in a greased pan with a few tablespoons of oil. The wine is added to the pan along with the lukewarm water. The pulp is powdered with fresh rosemary and marjoram leaves.

Cover the pan with aluminum foil and place in the preheated oven at 200 degrees for an hour and a half. After the first 30 minutes, turn the pulp on the other side and leave it in the oven for another 30 minutes. After the last 30 minutes, uncover the tray and let the pulp brown for another 20-30 minutes and make sure that the sauce in the tray does not drop. If the sauce decreases, add lukewarm water mixed with a little wine. Also, grease the pulp with the sauce from the tray every 10 minutes. The steak is ready when the meat is soft and nicely browned.


Baked lamb meat - Recipes

For such delicacy
Don't wait for next Easter
Let the lamb be found
Through the market, through the freezer & # 8230

What you need (picture 1):
& # 8211 1 piece lamb leg

For maceration:
& # 8211 100 ml olive oil
& # 8211 1 cup red wine
& # 8211 2 teaspoons dried thyme
& # 8211 2 teaspoons cornflour
& # 8211 salt, pepper
& # 8211 3-4 cloves of crushed garlic
& # 8211 1 teaspoon honey
& # 8211 red peppercorns
& # 8211 a few bay leaves

Work plan:
& # 8211 mix the spices (with the crushed garlic) in a bowl (picture 2). Add the wine and olive oil (picture 3). Cover the meat with this spice mixture (picture 4)
& # 8211 cover with foil and leave in the fridge for at least 24 hours.
& # 8211 After the cooling time, we place the meat in a heat-resistant dish, we pour the bath in which it stayed and we can pour another glass of wine and a glass of water (picture 5).
& # 8211 Cover with aluminum foil (picture 6) and leave in the oven for about 40 minutes. Then we put the foil aside and let it brown for another maximum of one hour (picture 7).
& # 8211 Great appetite! (picture 8)

Preparation time: 150 minutes (excluding time in the refrigerator for maceration)


Baked lamb meat

Baked lamb meat 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 meat

Wash the lamb pulp well, then clean the skins and excess fat. It then grows on one side and on the other in several places.

Prepare a marinade of 150 ml oil, 200 ml red wine, onion and green garlic cut into slices, mint, salt and pepper. Place the piece in a tray and massage the piece of pulp on all sides with this mixture. Cover the tray with cling film and refrigerate for at least 24 hours.

Before putting the tray in the oven, season with salt and pepper if necessary, then cover with aluminum foil. Place the tray in the preheated oven at 200 degrees C, for 2 hours, during which time it is sprinkled with the juice from the tray.

Towards the end, remove the foil and let it brown nicely for a few more minutes.

Serve with a garnish of potatoes or anything else you prefer.