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1. the lamb pulp is washed and cleaned well
2. Mix all the ingredients for the bait. grease the lamb pulp well and put it in the refrigerator for 1-2 days in the cold in a tightly closed nylon bag.
3. Chop the onion, garlic, parsley and bacon
4. Detach the pellet from the pulp with a sharp knife, forming a kind of pocket that you fill with the above chop. on top, grease well with paprika and lard.
5. put 1 cup of water, peeled and whole potatoes, a little salt and put in the oven in the tray covered with aluminum foil for about 90 minutes [the fire should be low]
6. remove the foil, stick green rosemary sprigs from place to place, cut the steak, sprinkle with 1 glass of wine. and let it brown for another 30 minutes. Serve hot sprinkled with greens.
the second glass of wine served when you taste the lamb for the first time !!! :))
We have some recipes with lamb suitable for the Easter meal. The lamb, the soup and the lamb steak will be very appreciated by the whole family, but also by the guests.
For this recipe you need the following ingredients: entrails from a lamb (liver, kidneys, heart), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 2 slices of bread, a cup of milk, salt, pepper, breadcrumbs and a piece of lamb.
Method of preparation: The entrails of the lamb and chicken liver are put in a saucepan with cold water for at least an hour, so that all the blood comes out of them. Then boil in salted water. If necessary, we will froth. Boil 4 eggs for 5-6 minutes from the moment the water boils. Meanwhile, finely chop the greens (green onions, parsley and dill). The well-cooked entrails are left to cool, then they are passed through the mincer together with the slices of bread soaked in milk. Mix with the chopped greens and raw eggs and season with salt and pepper. In a cake pan that we will grease with oil and cover with breadcrumbs, put the breadcrumbs with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and then pour the rest of the composition over. Cover with the lid and put everything in the oven for 40-45 minutes. (Source: www.petitchef.ro)
Lamb soup - recipe
Lamb soup is very tasty and can be found on Romanians' tables on holidays. You need the following ingredients: 700 g lamb for soup, 2 carrots, a parsley root, a parsley root, a piece of celery, 4 green onions, 50 grams of rice, 3 egg yolks, 250 ml greasy cream, 300 ml borscht, 1/2 teaspoon grated nutmeg, 1/2 teaspoon ground coriander, salt and pepper to taste, 7 strands of fresh tarragon, a bunch of larch.
Method of preparation: First, finely chop the carrots, parsley and parsnip roots, celery and green onions. Then put the meat to boil in a large pot with 3 liters of cold water. When it starts to boil, the foam from the surface gathers. Then add the vegetables and when they start to soften, add the washed rice. Season with salt, pepper, grated nutmeg and ground coriander. Bring to the boil, then add the borscht. In a bowl, mix the egg yolks with the cream and put a pinch of hot soup. After incorporating 5-6 polishes and bring the soup from the bowl to the same temperature as the one from the pot, pour everything into the pot and mix gently. Bring to the boil for a few more minutes, turn off the heat and place the freshly chopped tarragon and larch on top. (Source: www.bucataras.ro)
Lamb leg with rosemary
For this recipe, you need: a boneless lamb leg, 3 tablespoons honey, 2 tablespoons hot mustard, a teaspoon of pepper, a teaspoon of lemon peel, 3 cloves of garlic, salt, pepper and 2 sprigs of rosemary for baking.
We are still pampered by summer, even if autumn has come on the calendar. And as we have become accustomed to in recent years, September will certainly be a month with high temperatures. So I thought I would show you how to prepare some recipes based on lamb, which go very well at this time, not just in winter.
Baked lamb leg with vegetable sauce
Take a leg of lamb's back and stuff it with garlic, rosemary and thyme. Sprinkle with salt, crushed black pepper and olive oil and give it a spa-worthy massage. Then leave it to cool for at least 3-4 hours or, even better, overnight. But it can stay in the fridge for two days to marinate. When it is to be put in the oven, take 3-4 carrots, two peeled onions, half a celery, all cut into large pieces, 2-3 bay leaves, 2-3 cloves of garlic and peppercorns and place on the bottom of the tray. , and put the lamb leg on top. Pour half a glass of white wine and half a glass of basic vegetable soup. Bake for 50 minutes at 180 o C. Remove and cover with baking paper moistened with water, and cover with foil and bake again, this time at 160 o C for 3 hours. Remove the pulp and strain the remaining sauce into the pan, and discard the vegetables.
Lamb chops with new potatoes
The chops are so tender and taste so delicate that it's a shame they're marinated. I prefer to put them directly on the grill, only with salt and pepper. But next to it I want to make a new potato garnish. The small potatoes are washed well, as they are in the shell. Then cut in half and leave in salted water for about 30 minutes, so that the salt enters them. Drain and wipe off water. Take leeks separately and cut into slices. We still need 2-3 cloves of coarsely crushed garlic, rosemary, thyme, smoked paprika, salt and pepper. Saute the potatoes in olive oil for about 7-10 minutes until soft. Add the garlic, spices and after a few minutes add the leeks and leave for a few more minutes. When ready, add chopped parsley. Along with the chops and the potato garnish with leeks, you can also put halves of tomatoes made on the grill.
If you do not have new potatoes, you can also use normal potatoes, also with well-washed peel and cut into large cubes.
If you want to speed up the process of cooking vegetables, then you can blanch the potatoes for 2-3 minutes and then saute them as in the steps above.
The recipe for lamb with rosemary in the oven is very easy to prepare. To prepare this lamb recipe in the oven, increase the lamb pulp, then sprinkle with finely chopped greens, garlic, salt and pepper.
Roll the meat and tie it tightly with a string. Then fry in hot oil on all sides over high heat.
Place the lemon slices in a tray, then the bay leaves and a little rosemary (3 threads).
Place the lamb, the tomato slices, sprinkle with oil and season. Add 2 cups of water. Cover the tray with aluminum foil, put it in a hot oven at 200 degrees and leave it for an hour and a half.
In the last 10 minutes, the foil is removed so that the lamb browns.
Lamb with rosemary in the oven is served hot, with seasonal salad or baked potatoes.
Rosemary lamb - Recipes
400 grams of tomatoes in tomato juice
3 strands of green rosemary (or dried)
50 milliliters of olive oil
1 teaspoon ground coriander seeds
1 bunch of parsley leaves
Mode of prepair:
Clean the meat of skins and tendons, wash it, drain it and wipe it with a kitchen towel. Chop the meat with a stapler or a larger knife until finely chopped and sprinkle with ground coriander. Heat it, then in butter, for 1 minute on high heat, stirring constantly.
Wash the zucchini, cut them 1 cm from each end, then cut them in half lengthwise. Scald them in boiling water, then remove the core of each half of the zucchini and fill them with hardened lamb. Put the stuffed zucchini in a deeper tray.
Peel, wash and finely chop the green onions and garlic, then fry them in olive oil. After 2-3 minutes, add the diced canned tomatoes, their juice, chopped rosemary, bay leaves and season with salt and pepper. Boil the sauce for 4-5 minutes, then put it in the pan, over the stuffed zucchini. Put the tray in the hot oven and bake for 30 minutes. Serve 2 halves of zucchini per serving, sprinkle with sauce from the pan and sprinkle with finely chopped parsley.
GRILLED LAMB WITH GARLIC MAYONNAISE
2 kilograms of lamb
1 cup red wine
5 tablespoons oil
5 garlic cloves
200 milliliters of cream as fat as possible + 1 head of garlic
Mode of prepair:
Wash the meat, cut into suitable pieces and leave to marinate for a day in a stain made of wine, salt, pepper, oil, crushed garlic, thyme.
The next day, fry the pieces of meat, squeezed well, on the hot grill.
Serve with "mayonnaise" made from crushed garlic and then mixed with cream.
It takes about 1 kilogram of beautiful lamb meat, cut into large pieces, the thickness of a regular steak, a few small slices of bacon, thinly sliced, a little oil or a tablespoon of clean lard and, obviously, your favorite spices. According to everyone's taste, you can use garlic, paprika, oregano, tarragon, mustard seeds, thyme, rosemary, ground green pepper, green onions, red peppers, mint, bay leaves, curry.
The meat is cut, stuffed with bacon, rubbed wisely with garlic, sprinkle with the chosen spices, sprinkle with a little oil or grease with a little lard and then leave for 50-60 minutes in a bowl, covered, to blend the scents. Meanwhile, heat the grill and grease it with a piece of bacon. When it starts to sizzle slowly, put the spiced pieces of lamb and cool nicely on both sides. The lamb is served with baked potatoes with rosemary and a salad of assorted pickles. Enjoy and don't forget to put the glass of dry red wine next to it!
LAMB HEAD AT THE TRAY
Ingredients (for 6 people):
Mode of prepair:
The lamb's head is washed in cold water, the jaws are shaved and the mouth and teeth are washed of any remaining grass. Then let it sit in cold water for a while to get all the blood out. Then add salt and pepper and close the mouth again. Let it sit with salt for about half an hour. Put it in the pan, pour the hot fat and put it in the oven over a good heat. During the roasting, grease well in the pan so that it does not dry out and salt. Serve with green onions, radishes and lettuce salad.