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1. Put the marinated lamb (cold):
- we wash the chicken well, we cut what we consider to be greasy or we don't like it ...
- we take the pieces of meat ... we grease them with oil on all sides ... then we season them with salt, pepper, rosemary and cumin ...
- we put the meat to marinate (for at least 24 hours) in a solution of 4 parts water and one part vinegar ... we add the bay leaves ...
2. The next day we take the meat from the cold and prepare it for the steak:
- make the garlic concentrate: grind the garlic ... put a teaspoon of table salt and a little oil and mix ... then add a little more oil and mix again ... repeat the action until the juice becomes a paste ...
... take the meat ... grease it with a little oil ... put the sauce on top ... add the wine and a cup of water (250 ml) ...
... preheat the oven for a few minutes ...
... we put the steak in the oven covered with aluminum foil and leave it for 60 minutes ... we check from time to time ... just 5 minutes before it is ready, the steak is uncovered, to catch that beautiful crust gold ...
Does lamb increase cholesterol levels?
Lamb is a delicious and versatile red meat. It is common in Mediterranean and American diets, and in Romania it is consumed more at Easter. If you pay attention to cholesterol, lamb can be eaten safely in moderation. That is, as long as you choose a piece of meat without too much fat and cook it on the grill or in the oven, you should not worry.
Pieces of lamb
This is due to the fact that lamb is a relatively weak meat and rich in nutrition.
Although it is good news, lamb is also a source of saturated fat. Cooked lamb provides almost equal amounts of monounsaturated fats and saturated fats. Monounsaturated fatty acids can lower cholesterol, but saturated fatty acids can increase them. And
In many pieces of lamb, half of the calories come from fat. A high intake of saturated fats can increase levels of low-density lipoprotein (LDL), which is also known as & # 8222 bad & # 8221 cholesterol.
What this means? Do not eat lamb every day and choose lean pieces when possible. Proper preparation of lean pieces of lamb and eating them in moderation can help maintain a healthy diet and healthy cholesterol levels.
Cholesterol is a waxy substance that is produced in the liver and is found in the body's cells. It helps with digestion, hormone production and vitamin D production. While we need cholesterol, the body is able to produce everything it needs. A high intake of trans fats and saturated fats can lead to too much cholesterol in the body.
Cholesterol moves in our body into lipoproteins, which are fats covered in protein. There are two main types of lipoproteins: low density lipoprotein (LDL) and high density lipoprotein (HDL). You need healthy levels of both for good health.
LDL is known as "bad" cholesterol. High levels of it can build up in the body's arteries. This can narrow the arteries in the body and limit the flow of blood to and from the heart and brain. This can lead to a heart attack or stroke.
HDL is called "good" cholesterol. It takes cholesterol from other parts of the body and sends it back to the liver, which helps manage cholesterol or removes it from the body.
Garlic and thyme marinade for a fragrant, tender and tasty Easter lamb. 3 simple recipes. Video
First of all, let's find out how it is correct to say: "marinade" or "marinade". The answer is simple: in both ways. Because everyone means something. More precisely, something else! One of many "gastronomic confusions" grounded and accepted…
"Marinade" is a "Fish meal prepared with a spicy sauce, containing tomatoes or broth, oil, vinegar or lemon, various spices, condiments and sugar" or "culinary preparation covered with a sour tomato sauce with vinegar (marinated fish, marinated meatballs, etc.) ), the food is not actually marinated beforehand ", conform dexonline.ro.
"Marinade" is a sauce, a 'Strongly flavored liquid, based on wine, vinegar, lemon or lime juice, herbs or spices and a little oil, into which a food (meat, especially game, fish, vegetables) is introduced to marinate, that is, to be frozen and impregnated with flavor before being cooked, or to be preserved. ', according to the same dexonline.ro.
Now, back to the lamb on the Easter table 2021, "We don't have to bother to cover its taste and flavors if we don't like them. It is better not to eat lamb than to disguise it in something else… The dosage of flavors (garlic, onions, herbs) should be done in moderation ", Oana “teaches” us on savoriurbane.com.
"The marinating of the lamb meat has the role of offering an extra tenderness and a respite in which these flavors penetrate the meat in depth. No, we don't marinate lamb and the calf comes out! In general, marinades have an acidic component (lemon juice, vinegar, white wine, yogurt, mustard, etc.) that begins to denature proteins even before the actual cooking. " - Oana
Ingredients for the marinade with garlic and thyme
- 1 onion
- 1 carrot
- 1 "head" of garlic
- 1 teaspoon paprika (paprika)
- 1/2 teaspoon freshly ground black pepper
- fresh or dried thyme and rosemary
- the juice of half a lemon
- 2 teaspoons salt
- 2 tablespoons oil
- 250 ml dry white wine
How to prepare lamb steak marinated with garlic and thyme
- Rub the lamb (hind leg up to 2 kg) with lemon juice, salt and pepper.
- Grease it with 2 tablespoons of oil and sprinkle with paprika, garlic slices (3-4 cloves), finely chopped carrot and onion. Caution: do not sting the meat, do not stuff garlic or herbs in it because through those "holes" the natural juices will drain from it.
- Put the lamb leg in a sturdy bag and leave it to marinate in the fridge for 24 hours.
- Remove the lamb from the refrigerator 3 hours before putting it in the oven. Remember: never cook (on the grill, in the oven, in a pan or in a pot) cold meats because they shrink and become hard.
- Place the lamb leg in a large, deep heat-resistant pan, along with the vegetables and juice from the bag in which it was marinated. Add a quartered onion, a cross-cut garlic clove (with the whole shell), thyme sprigs and green rosemary.
- Preheat the oven to 170 degrees Celsius, pour 250 ml of dry white wine and 100 ml of warm water into the pan. If you do not want to put wine, put 350 ml of water. However, the alcohol evaporates in the oven and only the aroma of the wine remains.
- Cover the tray with a lid (or aluminum foil), put it in the oven for an hour and a half at 170 degrees Celsius. If necessary, add more water.
- After an hour and a half, remove the lid (or foil), raise the temperature to 200 degrees Celsius and let the lamb pulp brown for another 30 minutes.
- Remove the tray from the oven and partially cover it with foil so that it has where the steam comes out. Let it "rest" for 20-25 minutes. Remember: any roast meat needs a time to "relax" to become tender.
- The best garnish for lamb leg in the oven is the one you like best! From salad or mashed potatoes to "curses", but so tasty french fries, especially if they are… new !. You must accompany any “combination” with a green salad with green onions and cucumbers… or with a beetroot salad with horseradish… or with a tzatziki with lots of cucumbers… or with… GOOD LUCK!
How many huts, so many lamb steak recipes
Lamb is not missing from the Easter table of any Romanian, but in each area it is prepared differently. I entered the kitchens from Transylvania, Banat, and Dobrogea curiously and I gathered selected recipes. The lamb in olives and pomegranate by the sea or the stew cooked like in Grandma's time in Brașov compete with the one from Banat sprinkled with wine and larch in abundance. The people of Cluj don't let themselves be outdone either: they sit next to the well-fat steak with yogurt and mint sauce.
No wonder the sea is setting the tone this year for lamb steaks. Greek influences
transform what was once a traditional dish… into a culinary star, now.
In Constanța, strong spices are the secret, so thyme, rosemary or basil are not missing from the recipe.
Chefs say that the best lamb is the one for which few ingredients are used, but which give it a flavor.
Nothing seems to compare with the taste of childhood, as the lamb is cooked in Brasov.
And the secret of the stew dates back to old age.
In Cluj, customers are more and more demanding, so the taste of lamb requires finesse.
The lamb is served with flavored vegetables and potatoes and with yogurt and mint sauce.
How to choose the right lamb for steak
You must have stood in front of a shop window wondering which piece of lamb to choose. Well, you should consider some criteria before shopping for the festive Easter meal.
Before cooking with lamb, it is important to understand the parts of the lamb so that you can determine which one is right for the dish you have in mind. You can use the meat for the lamb steak, being weak and tender. You can use the breast for steaks or even to fry it. The organs go perfectly in the lamb's liver, and the ribs are excellent in the oven.
When buying lamb, as with any piece of meat, it is best to buy a fresh version. When you buy a piece of packaged lamb, the easiest way to determine the freshness is to check the data on the package.
If the lamb is not packed, look at the color of the meat. The lamb should be pink or red. Any meat that is darker than pink is older and will not be as fresh or tender. In addition to color, look for fine-grained, firm-fat, white meat. Another great option is to buy lamb from local farmers.
Lamb is a red meat, richer in iron than poultry or fish. It has many high quality proteins, but also vitamins and minerals and can be an ideal component of a healthy diet.
The protein content of lean, cooked lamb is usually 25-26%.
Lamb is a source of high quality protein, providing all the nine essential amino acids the body needs for growth and maintenance.
Meat consumption promotes optimal nutrition whenever muscle tissue needs to be built or repaired.
Lamb contains varying amounts of fat, depending on the piece of cooked meat, as well as the animal's diet, age, sex and feed. The fat content is usually about 17-21%.
Saturated fats have long been considered a risk factor for heart disease, but many studies have found no link between them.
Lamb sole also contains a family of trans fats known as trans ruminant fats.
Unlike trans fats found in processed foods, trans fats in ruminants are believed to be beneficial to health.
The most common trans fat in ruminants is conjugated linoleic acid (CLA).
Compared to other meat & # 8211 such as beef and veal & # 8211 lamb contains the highest amounts of CLA.
CLA has been linked to various health benefits, including a reduced body fat mass, but large amounts can have adverse effects on metabolic health.
Lamb is a rich source of many vitamins and minerals, including: Vitamin B12, selenium, zinc, phosphorus and iron.
5 lamb recipe ideas
Easter, the holiday that marks the Resurrection of the Lord, is one of the days of the year that brings us together as a family, around rich meals. In addition to the classic recipes for Easter, cake and red eggs, there is never a lack of lamb dishes. Here are some tasty recipes.
1. Honey drob
- 500 g of lamb organs
- six eggs
- two bunches of green onions
- two boiled carrots
- two donuts
- eight quail eggs
- green olives
- a bunch of green parsley
- a bay leaf
- sea salt
- peppercorns mosaic
5 recipe ideas. For the beginning, the lamb organs are boiled in cold water together with a few peppercorns, a bay leaf. Keep the pot on the stove for about 40 minutes. Meanwhile, in a bowl boil the carrots in salted water, and in another saucepan boil the quail eggs.
After boiling, the organs are allowed to cool, then passed through the robot and finely chopped. Put the minced meat in a bowl, and then add green onions, carrots and donuts on top. All finely chopped. Mix the composition well and put well beaten eggs, chopped allspice, oregano, salt, ground peppercorns and mix everything well.
In a tray lined with baking paper we put the obtained composition, and on top it is given with beaten egg, then it is decorated with sliced green olives, donuts, green parsley and put in the preheated oven at a temperature of 180 degrees Celsius, time for an hour now. Good appetite!
2. Baked lamb steak
- two kg of lamb leg
- one kg of potatoes
- eight cloves of garlic
- 200 ml of white wine
- 300 ml of water
- 100 ml of oil
- three sprigs of rosemary
- six fresh mint leaves
The lamb pulp is washed very well and wiped off with water with a kitchen towel. Then, peel the garlic cloves and cut them into slices. The lamb's flesh is pricked from place to place on both sides. Insert the garlic into the formed holes and grease the pulp with oil, then sprinkle with salt and pepper.
Put a little oil in a pan and grease it, then place the pulp, pour the wine, water and put a little rosemary. Cover the pan with aluminum foil and place in the preheated oven at a temperature of 200 degrees Cesius for one hour and 30 minutes.
After half an hour, remove the tray and turn the pulp on the other side. Cover with foil and leave for another 30 minutes. Then turn the pulp and add the boiled potatoes and peeled. They are passed through the meat sauce and we put a little salt and rosemary on top of them, then we cover the tray and leave it for another half an hour.
After this time has elapsed, remove the tray, set the foil aside and place it in the oven for browning for another 30 minutes. The plate is garnished with potatoes and some fresh mint leaves. Good appetite!
3. Moroccan honey
- two tablespoons olive oil
- 500 grams of lean lamb
- four sprigs of green onions
- two cloves of garlic
- 700 ml of chicken soup
- grated peel and lime juice
- a cinnamon stick
- a teaspoon of honey
- 175 grams of dried apricots
- a tablespoon of chopped mint
- 25 g of finely chopped almonds
Method of preparation:
Put the oil in a saucepan and fry the lamb on both sides, then place on a plate. In the same saucepan add the green onions and garlic and cook for five minutes. Then add the browned lamb, chicken broth, grated rind and lime juice, cinnamon stick and honey.
Let it all boil well for an hour and 20 minutes. After this time has elapsed, add the dried apricots, mint and ground almonds. Leave it on the fire for another 30 minutes. Good appetite!
4. Baked lamb steak with beer
- a lamb rib
- a can of beer or wine
- two sprigs of rosemary
- a clove of garlic
- two bay leaves
- 50 ml of olive oil
Put the oil and the lamb rib in a pan. Make a stain from the cut rosemary leaves, sliced garlic, salt, pepper, beer and bay leaves. The composition is put over the meat, and the tray is put in the fridge and kept overnight. The next day, put the tray in the preheated oven at a temperature of 210 degrees Celsius. During cooking, take the juice and pour over the meat. At the end it must be browned. Good appetite!
5. Greek-style garlic-stuffed lamb steak
Lamb steak breaded with garlic in Greek style
- lamb ribs
- a glass of white wine
Prepare the lamb ribs and make holes in which the garlic slices are inserted. The ribs are served with salt, pepper, oregano, rosemary, basil and mint.
Put a little oil in a pan and add the lamb ribs, pour the white wine on top and cover everything with aluminum foil. Place the tray in the preheated oven at 180 degrees Celsius for 40 minutes.
Then remove the foil and grease the lamb steak with a brush with the sauce from the pan for at least another hour. Eventually, a crust will form. The steak can be served with yogurt sauce, cucumber and garlic. Good appetite!
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. I 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!
A classic recipe, lamb liver is a must on the Romanian Easter table. It's a pretty simple recipe, but it will be the attraction of appetizers.
- organs of honey
- lamb's head
- 2 bunches of green onions
- 2 cloves green garlic
- 2 dill ties
- 3 eggs
- 5 boiled eggs
Method of preparation
For a start, you'll have to boil the lamb's organs in a large bowl. Boil the lamb's head separately. After boiling, finely chop and add finely chopped onion, garlic and dill.
Add salt and pepper and raw eggs. In a round shape put the breadcrumbs, then half of the composition, boiled eggs, then the other half of the composition.
Bake at 170 degrees for 30 minutes and then serve. You can decorate it with dill or parsley.
Tender lamb steak with beer
- 1 lamb rib or 1.5 kilograms of lamb ribs
- 1 can of black beer
- 6 cloves of garlic
- 2 bay leaves
- 50 ml of olive oil
Method of preparation
In a large bowl put the oil and lamb. Then add the rosemary, garlic, salt, pepper, bay leaves and beer. Massage the ribs well with this mixture, then wrap with cling film and leave in the fridge overnight.
Transfer everything to a pan and bake at 210 degrees. Depending on the color, you can remove the ribs if you prefer them browner or less done.
The best marinade for lamb
- 200 ml oil
- 500 ml white wine
- 500 ml of red wine
- dried thyme
- 3 bunches of green onions
- 2 bundles of dried rosemary
- ground pepper
Method of preparation
Wash the onions and green garlic well and finely chop them, then put them in a bowl with all the other ingredients.
The lamb is washed well and the fat or skins are removed. Grow a little so that the marinade enters the meat everywhere.
You have to keep the meat marinated for about 2-3 days, so that the flavors blend. When you put the lamb in the oven, add bay leaves and rosemary on top and cook with aluminum foil. Near the end, remove the foil and let it form a crust.
- 1 kg of bone-in lamb
- 1 onion
- 2 bunches of green onions
- 2 carrots
- 1 parsnip
- 1 small celery
- 1 bell pepper
- 250 ml borscht
- 2 yolks
- 300 g cream
- 1 larch connection
Method of preparation:
Cook the lamb and get rid of excess fat. Put it to boil in a pot with cold water and 1 teaspoon of salt. Foam whenever needed. After the water stays clean, add the diced vegetables. Add more salt and pepper and after the meat has boiled, you can cut the small pieces out of it and put it back, or you can serve it directly like that.
Put the borscht and bring to a boil. In a bowl, mix the cream with the yolks and a little lamb soup, then slowly add while stirring. Season with salt and pepper and add the finely chopped larch.
Lamb chops with rosemary
- 6 pieces of lamb with ribs
- olive oil
Method of preparation
Marinate the lamb well for at least one night. The next day, place it in the pan and sprinkle a little oil, salt, pepper and rosemary on top.
Place in the oven at 180 degrees covered with aluminum foil. In the last 10-20 minutes, take the foil and let the pieces of meat brown. You can serve it with mashed potatoes and a lettuce.
You want to know how to make the most of it delicious easter ? Here's where to get your inspiration
Lamb steak - Recipes
Crush the garlic with a knife and place in a large bowl with the thyme and rosemary sprigs and a slice of butter. Add the lamb chops, a glass of red wine and flambé the meat to make the alcohol disappear. Put water and put in the oven at 160 degrees for 2h30.
The potatoes are prepared for puree, cleaned, cut and boiled.
Beans, peas and onions are cooked together by placing them in a pan and tempering them in butter and oil. Add salt!
After removing the steak from the oven, prepare the potatoes. Add a few tablespoons of the fat left by the lamb, add butter, salt, crushed and chopped peppercorns and freshly chopped parsley. Crush and mix well.
Pour a glass of wine into a pan to prepare the sauce. When the wine starts to boil, add the fat from the steak pot and let the liquid reduce.
We put the puree in the middle in a deep and large plate, the peas and beans on the edges, and we put the pieces of steak in the middle in the puree. We pour the wine sauce over everything.
SEE OTHER DELICIOUS EASTER RECIPES
Unknown benefits of lamb:
& bull Contains Omega 3 fatty acids, B complex, important minerals such as iron, zinc, phosphorus and calcium and only 35% saturated fat, which come out of meat fibers when cooked without oil. The remaining 65% of the fats they contain are monounsaturated and polyunsaturated, in other words the healthiest types of fats for the body.
& bull Prevents heart disease.
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& bull Lamb is one of the richest sources of easily digestible protein, and the amino acids in it facilitate the production of energy from fatty acids, used in various physiological processes.
& bull The B vitamin complex in lamb contributes to the metabolism of proteins, carbohydrates and fats.
& bull It can prevent anemia due to its high iron content, writes sfatulmedicului.ro.
& bull Contributes to the increase of immunity and helps the optimal functioning of the taste and olfactory function.