Traditional recipes

Breaded honey

Breaded honey

  • whole lamb leg with rib
  • lamb back
  • salt
  • pepper
  • thyme
  • a head of garlic
  • a cup of oil
  • a glass of white wine

Servings: 4

Preparation time: less than 90 minutes


After dividing the lamb into 4, taking out the thighs with the ribs, we make pockets in the meat and between the ribs with the knife, which we fill with many slices of garlic. Grease the meat with oil, sprinkle with salt, pepper and a lot of thyme, then place it in the pan. Pour a glass of wine and a glass of water and bake for about an hour and a half, until the meat turns red and comes off the bones.

Tips sites


The more garlic we stuff the meat with, the better it will taste.

The benefits of lamb meat

About red meat

More importantly, it is important to note that lamb is part of the red meat segment, which means that it is richer in iron compared to white meat. such as chicken or turkey. Red meat is part of the category of foods that are not recommended for frequent consumption, for several reasons, the main one being the high level of saturated fats, which are harmful to the body because they stimulate the growth of LDL cholesterol. It can cause many diseases, including diabetes and cardiovascular disease. However, lamb is a relatively lean red meat with saturated fats, so it is recommended for consumption.

Mineral intake

In terms of the benefits of lamb meat, it is rich in selenium, a mineral essential for immunity and thyroid hormone synthesis. Selenium has special antioxidant properties, reduces the risk of asthma, supports male fertility and the healthy course of pregnancy. On the other hand, selenium is another mineral found in lamb meat and zinc. With an important role in boosting the immune system, zinc stabilizes the blood sugar level, helps maintain the prostate, strengthens the skin and strengthens the skin. the nails help to heal the wounds.

Protein content

Lamb is rich in protein, so with just 100 grams of lamb, you can provide 60% of your daily protein requirement for a normal-weight adult. The protein content of a piece of cooked lamb is about 25% -26%. In addition, the protein content of lamb is very good for the body, because it contains all 9 amino acids essential for the proper development and functioning of the human body.

Other benefits

Other benefits of lamb meat include: the content of vitamin B12, essential for the formation of erythrocytes (red blood cells), and that of vitamin B3, which provides protection. neurocerebral, but also low content of saturated fats. Moreover, lamb has a low calorie content, with only 258 calories per percent of grams. Therefore, if it is prepared in the oven, boiled or boiled, lamb can prove to be a reliable ally in the fight against extra kilograms, thanks to its content. Low calorie content, fat content, and increased health index.

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In our area, in the Sibiu area, and as far as I know in almost the rest of Transylvania, Easter cakes are served, so I will not miss the moment to invite you to take a walk through the gallery of the casutalaura de festive cakes and pies, maybe it will do you a favor from there with your eye :).

No more proposals this year. What recipes for the Easter menu have you thought of?

Welcome to Laura's House! I'm Laura, an optimistic, creative woman, wife, mother with a passion out of control for cooking - I try all kinds of various recipes, various food recipes, homemade dessert recipes, cake recipes. I am also passionate about efficient organization and management under the motto "We work to live, we do not live to work". What do you say, do we make friends?

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Baked lamb steak simple honey recipe in the pan

Baked lamb steak simple honey recipe in the pan. Roast lamb with green or breaded garlic sauce. How to make Easter lamb in the oven? Red and juicy steak. Crispy on the outside and juicy on the inside. Sticky. Drain the meat from the bones after 2 hours of baking. I really like this steak! I season it in the evening (Saturday) and bake it at noon on Easter Sunday. With the rehearsal of Pentecost. At Easter I took a lamb of about 8 kilos, which I divided in two.

I made the front train and the ribs for Easter and I froze the hind legs for Pentecost. Now it's time to defrost them and pull another red steak. What's the secret? I leave it almost & # 8222natur & # 8221, only with salt, pepper and paprika (sweet paprika). No thyme, no rosemary, no wine. Nothing! Only sweet and tender lamb. I'll make him some new french fries next to it, oh simple lettuce and a clove of green garlic & # 8211 that everyone distributes on their plate. It's good and without!

We used to bread the meat with slices of garlic cloves. I don't like it like that anymore because garlic changes its taste when baked. I'm not saying I don't like baked garlic !! I really like it in other combinations like chicken steak with 40 garlic cloves or in pasta sauce made of caramelized tomatoes and garlic.

I also leave you the collection of garnishes that match the lamb (salads, vegetables, sauces, dressings) & # 8211 see here.