1. Sprinkle the lamb with garlic and the pieces of bacon and fix it well on the handle so that it does not slip during rotation.
2. After the lamb is well fixed, we proceed to fill it. We use carrots for the filling, which is preferable to be slightly boiled before, put the onions 8-10 pieces whole, a few pieces of sliced bacon as for frying and a few cloves of garlic. Squeeze 2-3 lemons over this filling and sprinkle with basil, then carefully cook the lamb so that the filling is safe, so that the flavors and juices remain inside to give the meat a special taste.
3. Place the towel on top of the pre-prepared embers but at a sufficiently large distance so that the frying is slow. This will take about 4 hours.
4. It is very important that during frying the lamb is greased about every 10 minutes with a bait prepared from wine, lemon juice, oil, sliced onions, garlic and basil.
It goes exceptionally well with a seasonal sauce, ie a leurd sauce prepared simply with yogurt.
Lamb on the prow
The existence of Easter in Greece is conditioned by two aspects: the existence of the miracle of the Resurrection and the presence of the lamb at the stake. A true symbol of the Easter holiday, the lamb is the expression of Greek culinary culture, bringing together sacrifice and joy. A show par excellence carnivorous, the lamb is more than a recipe, it is a show, a long process, enjoyed leisurely by locals and tourists alike. Simple cooking, with ingredients dear to the Greeks - olive oil, lemon and oregano -, whole fried lamb, on a skewer that spins for hours until the meat is well penetrated, is an unforgettable experience worth tasting at least once in your life .
The cevabun.ro team has experimented with a lamb in its purest Greek style and spirit and presents the key stages.
Servings: 12-16 servings
Preparation time: 4-5 hours
- 1 lamb of 8-10 kilograms (headless, gutted and cleaned of fur)
- 4 tablespoons dried oregano
- 4-5 lemons
- 400 ml of olive oil
- 500 ml of vinegar
- sea salt
- Prepare the wood fire and continue it with charcoal.
- Thoroughly clean the lamb of skins, traces of fur, etc.
- Secure the lamb to the peg with the brackets.
Roast lamb is served hot with garnishes of potatoes and salads. Cold meat can be used in salads and sandwiches.
Add the chopped onion and garlic, add the rosemary and add all the other spices in a bowl and mix.
Then we will separate the thighs from the rest of the meat, if we have half a lamb or a goat, so we cut the thicker skins, because it gives an excellent flavor to the dish.
Then add the liquid ingredients, ie oil, white and red wine or if you want you can replace it with beer. After that, we mix everything and cover the bowl where the meat is with a foil and put it in the fridge, and after two days we can turn the meat to be flavored on all sides. You can keep the lamb meat in the oven for at least 3 days.
At the end, on Easter day, we will put the meat
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Garlic sauce for roast lamb. Three different and tasty recipes
Garlic is a very healthy food, a real natural antibiotic, being well known for its benefits. It has antitumor, antibacterial and antiviral properties.
Moreover, the plant is also very tasty. There are many ways we can eat garlic. See below how you can prepare it for traditional Easter dishes.
Ingredients Grilled lamb steak with garlic and rosemary
- 1 shoulder of lamb with bone
- 1 boneless lamb leg, whole
- 3-4 large cloves of garlic
- 2 rosemary branches
- thyme to taste
- sweet paprika
- salt and pepper
- 100 ml. olive oil
- 1 red onion
- 2 tablespoons olive oil
- 200 ml of red wine
- 1 tablespoon dijon mustard
- 2 tablespoons homemade ketchup
- 2 tablespoons worchestershire sauce
- 1 teaspoon chili sauce
- potatoes for garnish
How to prepare grilled lamb steak with garlic and rosemary
Until another one, here is what you will discover in this episode of your favorite series:
- Grilled lamb steak with garlic and rosemary, grilled
- Grilled rosemary potatoes
- Pie with raspberries, pears and cereal and butter crustgrill it
The lamb steak, the garnish and the dessert will be prepared in the same period of time, with the help of the Napoleon grill. We reduced the marinade time of the steak to a minimum of 1 hour, but, obviously, if you add the flavors of the evening and leave the meat in the fridge overnight, the steak will be even tastier. Keep in mind, however, do not forget to remove the meat from the refrigerator at least 1 hour before starting the proper preparation.
For the preparation method, I will invite you to the movie with great delight!
Rinse the lamb chops with cold water and pat dry. Prepare the marinade by combining olive oil with the Kotányi Grill Grill mixture. Use the mixture to marinate the chops and let them infuse until ready to cook.
Leave the couscous water on the fire until it starts to boil, wash the lemons in hot water, then grate the peel.
In a bowl, prepare the couscous marinade by mixing olive oil, Kotányi garlic, Kotányi turmeric, lemon peel, lemon juice, Kotányi sea salt and a pinch of Kotányi pepper. Incorporate into the couscous. Pour hot water, put the lid on and leave to swell for 10 minutes.
To make salsa: Wash the cherry tomatoes and cut them into small pieces. Peel a squash, grate it and chop it finely. Crush the mint. Mix the tomatoes with olive oil, lemon juice, Kotányi garlic and mint. Season with salt and pepper.
To prepare the couscous with greens: Rinse the parsley and mint, then cut them into small pieces and mix them into the couscous.
Grill the lamb chop for about 3-4 minutes on each side, then take the meat off the grill and wrap it in aluminum foil. Let it rest for about 5 minutes. Season with salt to taste.
Place the lamb chop on plates next to the couscous with greens and salsa and serve.
Lamb steak recipe
Orthodox believers celebrate Easter on May 2. The housewives have already prepared their menu for the festive meal on the occasion of the Easter holidays. And what hearty meal would be complete without cake, beef salad and lamb steak? The Romanian tradition urgently requires that on the Resurrection table there be a specific dish: lamb stew. How to prepare the best stain for lamb.
Lamb stew with vinegar. What ingredients do we need
To fry the meat we have the option of a lamb stain made with vinegar. For this we need a large pot to hold the amount of meat. We also need the following ingredients:
- 900 ml of cold water
- 100-150 ml of wine vinegar
- a 750 ml bottle of white wine resign
- 3-4 bay leaves
- 3-4 cloves of garlic
- a few slices of white onion
- lemon zest
- salt to taste
- lightly crushed coriander seeds
All you have to do is leave the meat in this mixture in the evening until the next day. Then you take it out, wipe it with a kitchen towel, before putting it in the oven.
How to prepare lamb steak on a spit
According to the great chefs, the most recommended, during this period, is to choose a lamb that weighs 15 or 20 kilograms. How to prepare lamb on a spit? For starters, the meat is cut and the entrails are removed. Next, the lamb is put to the whole stain.
The lamb steak is made from a brine topped with quartered onions, bay leaves, pepper, garlic cloves, hot paprika and thyme. Also, red wine should not be missing, according to jurnalulbtd.ro. The lamb is left in the stove for at least 24 hours, in a cool place.
No matter how good the lamb is, the steak is not easy. It is best to arrange a plate of bouef salad and a few assorted pickles, to add flavor to the dish.
How to prepare baked lamb steak with wine and rosemary
The lamb is washed, cleaned of grease and skin, wiped with a napkin and portioned. In a bowl, mix the rosemary, garlic, lemon juice, a little olive oil, salt and pepper, and grease the lamb very well with the resulting paste, which is wrapped in aluminum foil and put in the fridge for two hours.
After two hours, put olive oil in a non-stick pan and when it is well heated, put the lamb slices and fry for 4-5 minutes on each side. Remove the meat from the pan, and slowly pour the wine into it and let it boil. After the alcohol has come out of the wine, after a few minutes of boiling, until the sauce thickens a little, the pieces of meat are reintroduced into the pan, which is put in the oven for 15 minutes, over low heat.
The lamb steak is removed and served with mashed potatoes, mushrooms or pasta.
Recipe source: Retetepractice.ro
How do we get rid of the smell of lamb or sheep meat?
Many people do not like lamb or sheep because of the specific smell. It should be noted that the flavor is concentrated in the tallow, in the fat associated with the meat. If we degrease the meat well, we get rid of a large part of the sheep's smell, but there are other tricks that help us in this regard.
Acidic (neutral) components neutralize the smell of lamb or sheep: lemon or lime juice (citrus, in general), plain or noble vinegar (balsamic), mustard (both cream and mustard powder), dry wine, yogurt or milk beaten. This way we can marinate the lamb 12-24 hours in such a stain and, in addition to the tenderening of the meat, we will get rid of the too strong smell of lamb. We don't want to take it all away! If we don't like lamb, we will have to choose another meat: goat, beef, pork or chicken.
Aromatic herbs and spices (in general) also help us in this endeavor. You don't have to make extravagant spice mixes because not all of them match any type of meat. Keep it simple! Lamb goes well with salt, pepper, garlic to which can be added rosemary, mint, paprika. Kotanyi welcomes you with a natural mix of spices specially designed for the most delicious lamb steak: Savori Românești & # 8211 Seasoning mixture for lamb. This is a mix of salt, garlic, onion, sugar, pepper, mint. Point! It has no preservatives, flavor enhancers or sodium glutamate. 100% natural
I have been using Kotanyi & # 8211's natural seasoning spices and mixtures for over 30 years, whether in an envelope or in a grinder. In addition to the Savori Românești lamb seasoning mixture, I added a little mosaic pepper, paprika and dried rosemary powder. They go great together!
Baked lamb steak & # 8211 tips from housewives
Baked lamb steak comes out better if you follow a few tips from skilled housewives.
- Let the meat rest a little at room temperature. Don't cook it as soon as you take it out of the fridge.
- Let the meat rest after cooking. After turning off the oven, leave the meat in it for another 15 minutes.
- The spices are added at the end, when the meat is already cooked.
- Respect the cooking time.
Baked lamb steak is served with dry red wine, for example a Bordeaux or a Cabernet Sauvignon.4 / 5 - 4 Review (s)
How do we prepare a delicious soup for Easter?
First of all, for a tasty lamb soup, boil the lamb and leave it until it is almost ready. Being a young animal, it will not last very long. Then add the diced vegetables. I used onions, parsley root, parsnips and celery, bell peppers and carrots. At the end, I added a little green onion for extra flavor. You can also add sorrel, loboda or even lettuce, if you want. The sorrel is sour and fits wonderfully in lamb soup. If you choose not to straighten it, you can put some chopped tomatoes in the soup. They can be fresh tomatoes, canned or even frozen.
At the end you can straighten the lamb soup with sour cream and yolk. You can also leave it untouched, the borscht being enough. However, being a holiday soup, I also like to use sour cream. When straightening any soup, be sure to add hot soup to the cream and egg mixture and never the other way around. By lightly bringing the cream to the temperature of the soup, you will not risk it being cut and you will get a creamy lamb soup. Serve hot with home bread and hot peppers and enjoy a wonderful soup on a holiday! For a perfect Easter dessert, I invite you to try my recipe for Easter with cozonac dough.