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Breaded lamb leg in the oven

Breaded lamb leg in the oven

Wash the pulp, increase it with the tip of the knife from place to place and put the sliced ​​garlic and bacon pieces,

season with salt and pepper, grease well with lard, put in a bowl the pulp, put 1 glass of white wine and put the tray in the oven for 1 hour. Fill with wine from time to time.

Boil the potatoes in their skins, clean and cut them into cubes, boil the eggs hard and grate them, cut the onions into fish.

Mix the potatoes with the onion, grated egg, salt and pepper oil and diced red pepper.

Serve potato salad with lamb steak.

Breaded lamb leg, baked - Recipes

The lamb legs kept in the bait, breaded and sprinkled with spices before being put in the oven, then cooked over the right heat, in a covered tray, become very tender and have a special taste.

  • Ingredients: 2 kg lamb meat, 50 g bacon, 10 cloves garlic, a little dried thyme, salt and pepper to taste, 100 ml oil for frying.
    For the bait: 1 cup dry white wine, 50 ml oil, 2 bay leaves, 2 tablespoons mustard seeds, 1 tablespoon peppercorns, 1 sprig of thyme.
  • Preparation: 2 and a half hours before preparation, clean the pulp of the skins and all the fat which, by frying, acquires an unpleasant taste. Place in a bowl where the spice bath was made (leave in the bath, cold in the refrigerator, one hour on one side and another hour on the other side). Then remove the pulp and clean it well with a dry napkin, then bread with the pieces of bacon and garlic (with the tip of a sharp knife make small holes in the meat, where the pieces of bacon and garlic are inserted), salt and season according to taste, being the thyme sprinkled on top. After 10 minutes from heating the oven, place it in the oil pan and put it in the oven, over high heat at first. After 20 minutes, during which time the pulp has been on both sides in the oil in the pan, browning slightly, lower the oven temperature, adjusting to a minimum to medium, then add to the pan and a large cup. of water that helps to soften and form the sauce. From time to time, the pulp is sprinkled with the juice from the tray in which it sits in the oven, until the meat is tender, between 2 and 3 hours - the duration depends on the oven temperature and the size of the pulp - and, if the water has evaporated in the meantime, complete with another hot. To make sure that the pulp is well penetrated, tender "melts in the mouth", the tray is covered in the oven from the beginning with a suitable lid or foil (ideally a deeper clay tray with a lid), to make the pulp smothered, in steam, towards the end leaving it exposed in the oven for about 15 minutes, over a high heat, in order to brown it nicely, but not too much, so as not to dry out. When ready, remove the fat from the meat and combine with 2-3 cloves of garlic grated, then grease the lamb pulp with the resulting sauce, leaving a little to "rest" to fully penetrate the tastes .
  • How to serve: the lamb pulp is served sliced, sprinkled with the sauce formed in the tray, along with a garnish of mashed beans / beans or traditionally made potatoes, cut in half and baked in the oven.

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What do we need for the classic lamb steak recipe?

  • 1 kg lamb leg or carcass
  • 1 teaspoon sea salt
  • pepper
  • 1 teaspoon crushed mustard seeds
  • garlic-3-4 puppies
  • 50 ml oil
  • 1 large onion
  • 1 bay leaf
  • 150 ml dry white wine
  • 200 ml water
  • 2-3 large potatoes (about 700 g)

1 leg of lamb or goat (2 - 2.5 kg), 50 ml of olive oil, 100 g of fatty yogurt, 2 teaspoons coarse salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, 3- 4 rosemary sprigs, juice of 1 lemon, 1 large clove of garlic, 200 ml dry white wine.

Wash the pulp and wipe it with paper towels. You grow it from place to place. Make a marinade of olive oil, fatty yogurt, coarse salt, black pepper, paprika, dried oregano and lemon juice. Grease the pulp and leave it to marinate in the fridge for a few hours or overnight. You put it in a tray with high walls and stick rosemary leaves in notches. Pour the wine and the remaining marinade, fill with water, cover the tray with aluminum foil and bake at 170 ºC for 2 hours. Turn the steak over once and, if necessary, top up with water. Cut the garlic head crosswise and place it in the pan. Remove the foil and leave it in the oven for another 30-40 minutes, until the pulp is nicely browned. Serve with seasonal lettuce. Good appetite!

Lamb steak RECIPE. How to make the tenderest roast lamb in the oven

Lamb steak recipe

LAMB FRYING. Lamb steak recipe. Baked lamb steak. Traditional lamb steak. Baked lamb steak with wine. Lamb steak with vegetables. Lamb meat is one of the favorite foods of Romanians during Easter. Although it is an assortment of red meat (which is not highly recommended by specialists), lamb is healthy due to its selenium content. And the lack of this mineral in the body doubles the risk of asthma


AUTHOR: Dan Istratie

LAMB FRYING. As the Easter preparations entered the last hundred meters, we thought of telling you something about lamb, the leitmotif of this Romanian holiday.

In addition, it is very tender, and 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.

Lamb steak RECIPE:
LAMB FRYING. Baked lamb steak. Traditional baked lamb steak. Recipe for lamb steak according to grandmother's recipe. Lamb steak can not be missing from the traditional Easter meal but can be eaten for the rest of the year, especially since in the supermarket you can find lamb at any time. For the steak to come out exactly like the one prepared by grandma, you have to follow a simple recipe. The recipe is guaranteed, especially if you put all the herbs and garlic, which are actually the secrets of complete success…

LAMB FRYING. Baked lamb steak recipe. Traditional baked lamb steak. Recipe for lamb steak according to grandmother's recipe.

LAMB FRYING. Baked lamb steak recipe. INGREDIENTS: 1 lamb leg (preferably back leg) 2 kg new potatoes 6-7 large cloves garlic 1 large glass of white wine 1 cup water 50 ml olive oil or sunflower 2-3 sprigs rosemary 2-3 sprigs fresh marjoram salt pepper

Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe

LAMB FRYING. Baked lamb steak recipe.
PREPARATION of lamb steak in the oven:

LAMB FRYING. We wash the pulp very well and wipe it with a kitchen towel. Peel the garlic and cut it into sticks or slices. With the help of a sharp knife, we pierce the thigh deeply from place to place, on both sides. Insert the garlic into the holes formed. Grease the pulp with olive or sunflower oil, rub it with plenty of salt and pepper and place it in a greased pan with a few tablespoons of oil. Add the wine and lukewarm water to the pan and dust the meat with a few needles of fresh rosemary and a few marjoram leaves.

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 rosemary and marjoram needles.

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)
A little basil
Bay leaves
Sweet Boya
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

Pour the batter over the meat and pull a plastic or aluminum foil over it or seal it with a lid to seal the dish and force the flavors to stick to the meat. Place the meat dish in the refrigerator.

LAMB FRYING. How to prepare lamb so it doesn't smell
LAMB FRYING. Lamb dishes are the most recommended for an elegant Easter meal. However, some people avoid them or are restrained from them because of the specific smell that sometimes persists until after cooking. Here are some simple tips that will help you reduce or even eliminate this shortcoming altogether.

1. Choose as carefully as possible the meat you want to cook. The younger the chosen meat, the less strident the smell and the easier it is to eliminate. In addition, the body will digest it even easier than the old one.

2. Most of the wine for the smell is carried by animal fat. Remove as much of the excess fat as possible before cooking.

3. Leave the meat in a liter of water for 3-4 hours. For tenderizing, you can prepare a marinade in which to keep it overnight.

4. Cook lamb with many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.

Lamb is sometimes presented as a source of health, other times as a real threat to our body. The first situation is associated with a balanced consumption, while the second with the excess and deviations from the recommendations of doctors and nutritionists.

LAMB FRYING. Lamb meat - health benefits
- It is a rich source of protein: 100 grams of meat provides 60% of the daily requirement for an adult.

- due to the zinc content, the immune system has only to gain, the wounds heal faster, stabilize blood sugar levels and maintain prostate health. A serving of 100 grams contains 38.3% of the daily requirement of zinc.

- Lamb also contains a significant amount of vitamin B12, necessary in the formation of red blood cells, in preventing anemia, for a healthy nervous system and for the metabolism of proteins, fats and carbohydrates.

- Vitamin B3 or niacin is another beneficial element contained in lamb. It provides protection against dementia and other cognitive diseases that come with age. Niacin is also indispensable for healthy skin and for the proper functioning of the gastrointestinal tract.

- Lamb meat contains less saturated fat (only 36% of all gasps are saturated, studies show) compared to other types of meat.

LAMB FRYING. Lamb is very tender, and during this period it is very unlikely to be old, as traders cut lambs strictly around Easter. However, if you shop in hypermarkets, where there are also imported products, you must pay attention to its appearance.

Thus, the meat must have a firm and clean texture, pink in color, and the fat must be white, in no case yellow.

LAMB FRYING. It is preferable to choose lambs that weigh 10-15 kg (live), as the meat will be easier to digest (smaller lambs have meat rich in purines that make digestion difficult).

How to cook lamb roast in the oven

Peel a squash, grate it and slice it. Using a sharp knife, dig deep into the pulp from place to place on both sides. Insert the garlic into the holes formed. Grease the pulp with olive or sunflower oil, add salt and pepper and place it in a greased pan with a few tablespoons of oil. Add the wine and lukewarm water to the pan and place a few fresh rosemary needles and a few marjoram leaves on top of the meat.

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. We 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.

Baked lamb leg breaded with potatoes

Peel the garlic and cut it into pieces, then peel the onion and cut it into slices. Split the rhombus-shaped pulp with a sharp knife. Grease the surface with harissa sauce. Put a slice of garlic and a sprig of rosemary at the intersections of the sides and straighten with salt and pepper.

Place in a greased pan and leave in the oven at 2000 C for one hour. Lower the temperature to 180 degrees C. Meanwhile, peel the potatoes and cut a hole in them, up to half. Place them around the lamb's leg, sprinkle with lemon juice, season with salt and pepper and place the tomatoes and onions on top.

Add the butter in heaps, pour the red wine over and leave for another 90 minutes in the oven, at 180 degrees C. Turn from time to time.

Serve the lamb leg with the vegetables and sauce to taste.

1 lamb pulp
sos harissa
2 large cloves of garlic
salt, ground pepper
1/2 connection of rosemary
1 kg of potatoes
the juice of a lemon
2 large onions
1 box of chopped tomatoes (400 g)
2 bay leaves
1 cinnamon stick 1 cm
60 g of butter
125 ml of red wine

Breaded lamb leg (with bacon and garlic)

It is difficult to say now, the quantities needed, because it depends on how many lamb legs you cook, for how many people the meal is prepared and as such, I leave this assessment to everyone. Important to come out tasty and very fragile. I used 3 lamb legs (the front and one back!). So, I write the rest of the ingredients, without weight :, * lamb legs, * smoked bacon, * fresh tarragon leaves, * fresh green garlic, * garlic cloves, * sunflower oil, * tomato paste, * wine dry white, * bay leaves, * salt and pepper to taste, * spice for lamb, from the supermarket (manufacturer Fuchs - I consider them the best).

Difficulty: Average | Time: 2h

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

For the family Easter meal 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.

Honey pulp the tray & # 8211 honey steak recipe

Lamb pulp on the tray & ndash recipe for tender and fragrant lamb steak with garlic and wine. How to make traditional lamb steak in the oven? Simple recipe, written and video.

How is the lamb pulp served on the tray?

After removing it from the oven, let it breathe for 10-15 minutes, exactly as we place it on the plate. In this way, the meat relaxes, becomes much more tender and finer.

Put together a seasonal garnish, it depends on what you want.

It can be a leurda salad & ndash recipe here.

I prepared some small potatoes, which I put in the pan, next to the lamb steak, towards the end. I rolled them well through the sauce left by the meat. When they penetrated, I removed the aluminum foil and let everything brown.

Doesn't it look wonderfully good? Too bad I can not describe the taste: simple, fresh, slightly spicy & hellipo goodness /

The meat is tender, you don't even need a knife, it breaks easily only with a fork. And the potatoes are absolutely delicious.

I recommend trying the recipe, it is ideal for a holiday meal with loved ones.

I also leave the video recipe below, to see absolutely everything I make and what my steak looks like.

I wish you a happy Easter, with light and joy!

Recipes with Gina Bradea & raquo Recipes & raquo Lamb pulp on the tray & ndash lamb steak recipe