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Easter recipe, not hard to prepare, honey steak in the oven it is delicious.
Clean the meat well, peel it from the stove, clean the skin, wash with water and vinegar (or lemon). Marinate for 24 hours!
Remove, drain well, place in the pan, add the spices (salt, pepper, rosemary, finely chopped green garlic), grease the pulp with oil and sprinkle with wine (a large glass).
Se baga honey steak in the hot oven, and along the way it is sprinkled with wine from time to time and with sauce from the tray.
It's ready when the flesh is browned and when the fork penetrates easily into the meat!
Easter special recipe. Learn how to prepare lamb steak on the tray without making mistakes
Lamb steak on the tray. The ingredients needed to make a successful lamb steak on the tray are:
Lamb steak on the tray. The first step is to clean the lamb. The lamb pulp is cleaned of skins, washed in several waters. Then wipe the pulp with a towel.
Lamb steak on the tray. Step two: rub the pulp with lemon, powder with paprika, salt and leave for two hours.
Lamb steak on the tray. Step three: grease with oil, place in a pan with the rest of the oil and a little water.
Lamb steak on the tray. Lamb steak on the tray. Lamb steak on the tray. Read also: 5 mistakes you make when cooking lamb Klaus Iohannis: "The vaccination campaign is going well. We need to bring the vaccine closer to people, especially in rural areas. " May 18, 2021 5:55 PM WHO proposal: Maximum speed in cities not exceeding 30 km / h May 18, 2021 5:48 PM What happens now to the killer of Ramona and her son. Details of the murder in the churchyard May 18, 2021 4:58 PM The country that stops administering the AstraZeneca-Oxford vaccine because of its bad reputation May 18, 2021 4:55 PM Florin Cîţu: “5 million people vaccinated on June 1. Romania, I know we can! ” May 18, 2021 4:13 p.m. The Romanian vaccinated with 3 doses of Pfizer wanted to do the fourth one too! What happened next May 18, 2021 3:48 PM I can say with my heart that this steak is the best I have ever eaten, it is exactly the same recipe that my grandmother made, just on the Saturday before Easter. For the rest of the year, this type of steak was never made again, unless I specifically asked it to be made. In the mountains with my grandparents in Cluj County, from where I took this recipe, almost all the people in the village have a few sheep in the weeds, which at the beginning of May give the sheep to the sheepfold and depending on how many sheep each family has, they go for milk, more precisely, the sheep are a few kilometers from the house and for milking they go directly to the sheepfold. There is made, curd and urda, which is brought home ready made. In September, the sheep come home for the winter and every villager picks them up directly from the road and if you ask me, I still don't know how to recognize them, but that's another problem. From September until May the sheep stay at home, consume hay and oats, mount (sow or mate naturally) The calving period is around February, so that until Easter we have only good lambs to cook. In the year of year, the lamb steak is not eaten much, except in the form of stews, but this is another recipe, which I hope to make as soon as possible and share it with you. Stay tuned for the list of ingredients and how to prepare it, and the result will be amazing. Ingredient: Method of preparation: Preheat the oven to 200 degrees Celsius. We wash the lamb meat well and clean it of any fur threads, in case they are left over from cutting the lamb. If we have a large tray we can put both the pulp and the whole ribs, and if the tray is smaller we can portion the pieces of meat so that they fit in the tray. Put the garlic, sliced onion, white wine, rosemary, salt and pepper among the pieces of meat and put the covered tray in the oven for 50-55 minutes. We check every 20 minutes, if we still have liquid, and if it has evaporated, we add another 50-100 ml of extra wine, depending on how much is needed. When the meat is cooked and the fork enters it well, without having to hold on to the piece of meat to remove the fork, take the lid down and leave for another 10-15 minutes or until browned. A simple and tasty lamb steak, just like at my grandmother's house, but I don't hold you back, I wish you good work and good appetite! Lamb steak with garlic and rosemary - Transylvanian recipe I can say with my heart that this steak is the best I have ever eaten, it is exactly the same recipe that my grandmother made, just on the Saturday before Easter. For the rest of the year, this type of steak was never made again, unless I specifically asked it to be made. In the mountains with my grandparents in Cluj County, from where I took this recipe, almost all the people in the village have a few sheep in the weeds, which at the beginning of May give the sheep to the sheepfold and depending on how many sheep each family has, they go for milk, more precisely, the sheep are a few kilometers from the house and for milking they go directly to the sheepfold. There is made, curd and urda, which is brought home ready made. In September, the sheep come home for the winter and every villager picks them up directly from the road and if you ask me, I still don't know how to recognize them, but that's another problem. From September until May the sheep stay at home, consume hay and oats, mount (sow or mate naturally) The calving period is around February, so that until Easter we have only good lambs to cook. In the year of year, the lamb steak is not eaten much, except in the form of stews, but this is another recipe, which I hope to make as soon as possible and share it with you. Stay tuned for the list of ingredients and how to prepare it, and the result will be amazing. Ingredient: Method of preparation: Preheat the oven to 200 degrees Celsius. We wash the lamb meat well and clean it of any fur threads, in case they are left over from cutting the lamb. If we have a large tray we can put both the pulp and the whole ribs, and if the tray is smaller we can portion the pieces of meat so that they fit in the tray. Put the garlic, sliced onion, white wine, rosemary, salt and pepper among the pieces of meat and put the covered tray in the oven for 50-55 minutes. We check every 20 minutes, if we still have liquid, and if it has evaporated, we add another 50-100 ml of extra wine, depending on how much is needed. When the meat is cooked and the fork enters it well, without having to hold on to the piece of meat to remove the fork, take the lid down and leave for another 10-15 minutes or until browned. A simple and tasty lamb steak, just like at my grandmother's house, but I don't hold you back, I wish you good work and good appetite! One serving contains: 242 Calories, 3 g Carbohydrates, 29 g Protein, 9 g Lipids, 0 g Fiber Spices: Freshly ground black pepper, Salt The baked lamb steak recipe is just one example of the main dish you can find in the Easter recipe book, KiloStop Fit Bunny. It contains appetizers, soups and salads, main courses and desserts. The book is specially designed by me and my colleagues for people who want to stay during the Easter holidays but at the same time to enjoy traditional dishes. The book contains 60 delicious recipes, including traditional Easter dishes: It is practically a book of spring recipes, with dishes specific to this period, to help you stay during the Easter Holidays or to lose a few kilograms enjoying the products specific to this season. So take advantage and make a gift for yourself or a loved one, because this week you can find the KiloStop Fit Bunny recipe book at a special price! I haven't always been a lover of lamb. I only started appreciating it a few years ago. And especially when I tasted it in Greece, I fell in love for life with the specific taste of lamb. I cooked lamb at home several times, always with delicious results. I usually oscillate between 2 basic spices used alternately: either oregano (for a taste that reminds me of Greece), either cumin (for an oriental-style steak). In addition to one of these spices, I usually add garlic and / or hot pepper powder). And the common ground black pepper is suitable here. The lamb pulp is thawed (if necessary), washed and wiped well with paper towels. Sprinkle with salt and spices on all sides. It can also be sprinkled with lemon juice, if desired. Put the seasoned pulp in a tray that is covered (with aluminum foil or a lid, whatever you have) and let it cool for at least 10 hours (overnight it's perfect). The next day, remove to the kitchen temperature for about an hour, then put in the oven. I set mine to the first temperature stage (120 degrees C), put the tray covered and forget about it for at least 4 hours. After this interval I discover the meat. Meanwhile, it leaves the juice and begins to spread an appetizing odor. Take the liquid from the tray with a spoon and pour it over the meat, a procedure that will be repeated periodically over an hour. If you want a more accentuated browning of the meat, you can increase the temperature towards the end. Leave it in the oven for 1 hour (a total of 5 hours) at 120 degrees C. Remove the tray from the oven, cover with aluminum foil and leave for about half an hour before serving. It goes best with sauteed vegetables in butter and, of course, tzatziki sauce. TOTAL: 1509 grams, 3253.4 calories, 450.6 protein, 145.5 fat, 3 carbohydrates, 0.2 fiber Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used. FOA, "MasterChef", PRO TV If you like lamb, you shouldn't miss making this Easter lamb soup!
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Lamb steak with garlic and rosemary & # 8211 Transylvanian recipe
Lamb steak with garlic and rosemary - Transylvanian recipe
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Baked lamb steak
Ingredients for 5 servings
Method of preparation
Slow-cooked lamb steak
Slow cooking mode, at low temperature, in my opinion, is ideal when it comes to lamb. In addition to saving you the effort of constantly monitoring the steak, he assures a fragile and juicy result.
Source: http://calorii.oneden.com
Kofta
Ingredient: 200 g lamb leg, 200 g lamb breast, 200 g chicken breast, 50 g ripe cheese (cheddar), a bell pepper, a teaspoon of paprika, 5 g fresh ginger, a bunch of parsley, sea salt, 2 garlic cloves, skewer sticks.
Preparation: take the meat (lamb and chicken) and chop it with a knife, mixing it with the rest of the ingredients, also finely chopped. The cheese is grated. Mix well until the desired consistency is obtained. Form the meat like meatballs and place on sticks. Place them on the hot grill until they are browned on all sides.
& # 8220Kofta recipe is very suitable after a few days of classic Easter lamb steak, when we want to try something different and easier. Serve with a hot stick and tzatziki. I assure you that the recipe will delight even the children & # 8221, says FOA chef.
