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We shape the lamb leg and remove the bones. We cut the lamb rib into smaller pieces.
In a bowl, mix the spices with the delicacy and pepper. Prepare a bowl with a lid and start the seasoning operation, take each piece of meat and sprinkle the spice mixture over the meat and knead it in your palms, then place it in the bowl. We do the same with each piece of meat. After placing the meat in the bowl, we will sprinkle with beer, but the meat will not float in the beer. We put it in the fridge.
After a few hours we will stir them again to combine the flavors with the meat and beer. It is preferable to marinate it for at least a day or two to soften or flavor well.
I mixed it now in the meat and I won't tell you what flavors it has ...
I don't prefer marinade wine because it impregnates its aroma too strongly. It seems a bit "drunk" :) Beer does not change the taste at all, on the contrary, the meat retains its meat flavor and becomes tender.
I use the same ingredients for other types of meat.
Preparation of lamb pulp marinated in kefir with garlic
I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.
Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this lamb leg marinated in kefir and how the meat came off the bone when I took it out of the oven.
And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes, three times a week. Click here to subscribe!
Lamb meat stain. Delicious marinade
a delicious marinated lamb only good for a festive meal
- 3.2 kg lamb (half lamb)
- 2.5 kg goat meat
- 200 ml of sunflower oil
- 0.5 l white wine
- 0.5 l of red wine
- 2 teaspoons Fresh or dried rosemary
- 2 teaspoons Dried thyme
- 3 links Green onion
- 2 links Green garlic
- 5-6 was It was laurel
- 2 tablespoons peppercorns
- 3 teaspoons ground pepper
- 3 tablespoons Salt
Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them all
We separate the thighs from the rest of the meat, if we have half a lamb or goat, and we cut the thicker skins with a sharp knife, but we do not remove the fat, because it gives an excellent flavor to the dish. We wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.
Place the thighs in a container high enough and start filling the gaps in the notches. For starters, with a peppercorn in each notch, and then with the dry ingredients mix. This method of flavoring the meat takes about 10 to 15 minutes, and in the end, the meat will acquire a strong aroma.
Add the sunflower oil to the bowl, then the white and red wine. If you can, use a homemade wine because it has a stronger aroma. Mix and cover the container with foil and put it in the fridge. After two days, turn the meat so that it penetrates evenly on all sides.
On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was marinated. Remove some of the bay leaves when we put the tray in the oven. For the first 2 hours, the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown.
At the same time we taste the juice and balance it, to taste, with salt and pepper. The temperature should not be very high, it is okay at 150 - 160 degrees. The juice will decrease and the meat will be very tender and flavorful.
How to eliminate the smell of lamb from food
Like any Romanian Christian, the first day of Easter it is a real feast, with a rich and full meal: red eggs, beef salad, lamb fillet, lamb soup and finally delicious lamb steak, along with a glass of wine.
There are people who refuse to cook lamb, although they eagerly want it Easter festive mass (being a meat that is beneficial to our body, rationally consumed), due to the specific smell that sometimes persists even after cooking.
But, when we want to cook something tasty, sometimes even a simple spice used can change the taste of a dish in a spectacular way, that's why we will prepare a lamb meat according to an extremely simple method, accessible even for beginners.
To get rid of that taste and I look at the honey carnii, we just have to use a marinade or a bait, in which to keep lamb a few hours, and the result will be just right.
Methods and recipes for preparing a lamb (using a marinade ) are multiple (it can be a boiled marinade, or in the natural state of the ingredients), but we will resort to the simplest and most frequently used, with enchanting results for taste buds.
To prepare a marinade for Lamb and to get rid of that specific smell, certain rules must be kept in mind:
We clean the garlic and grind it well with salt, then we rub it a little like for mujdei, with olive oil.
Add a powder of dried spices and red wine vinegar, then pour this mixture over the notched lamb pulp.
We turn it from one side to the other so that the marinating solution infiltrates well between the notches and eventually we massage it lightly with our fingers.
Then fill with mineral water, add basil leaves and rosemary sprigs and shake the pan well to mix the liquid in it.
Close it with the lid and turn the knob to the marinating position.
Connect the casserole to the Food Saver vacuum hose via the hose and press the vacuum button of the appliance.
After completing the operation, switch the pan button to the closed position, disconnect the hose and put the pan in the refrigerator for 30-45 minutes.
After this interval, place the lamb leg in a baking dish, pour a little of the marinade into the form, so that the base is covered, cover the form with baking paper and put it in the oven for 30 minutes at 190-200 of degrees.
After this interval, remove the baking paper, drip the marinade liquid over the pulp and reduce the temperature to 180 degrees.
We leave it for another 30 minutes, taking care to turn it from one side to the other.
Baked lamb ribs, marinade for lamb steak
- Servings: 6 People
- Preparation time: 1 p.m.
- Cooking time: 2h
- Calories: -
- Difficulty: Hard
Prepared with patience and skill, lamb ribs are a delight for those who prefer this type of meat. The recipe presented below is part of the family recipes category. I can say that I am lucky because every time I prepare a more special dish, my husband Cristi is with me in the kitchen. I say family recipes because they are recipes designed by us according to our taste and preferences. I wanted a delicious and tasty dish so I prepared an excellent marinade to give a special flavor to the lamb ribs. For any steak that I prepare in the oven, I use a yena dish with a lid or a stainless steel tray with a lid, the whole or sliced pieces of meat do not dry out and come out much more tender and juicy. An essential thing, the prepared marinade must completely cover the pieces of meat.
Marinated Turkish lamb pizza
It simply conquered us marinated Turkish lamb pizza.
I tell you with all sincerity that this marinade casserole from FoodSaver really works wonders.
In addition to the fact that the marinating time is consistently reduced compared to the classic methods, through the vacuuming process, the meat is helped to open its pores a lot and thus to blend in with the taste of the ingredients we use for marinating.
I am very excited about this effect!
- 600 g lean lamb meat
- For marinating:
- 1/2 red onion
- 2-3 sprigs of rosemary
- ginger powder
- 500 ml semi-sweet white wine
- For the filling of the pizza:
- 1 white onion, small
- 1/2 red onion
- 4-5 cloves of garlic
- 150 g of tomato paste
- 1 tablespoon sweet pepper paste
- 1 teaspoon hot pepper paste
- 2 eggs
- For the dough:
- 600 g flour
- 250 ml of water
- 50 ml of olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 30 g of fresh yeast
Servings: 2 Preparation time: about 90 minutes
[preparation title = & # 8221Preparation & # 8221]
We marinate the meat
Put the meat cut into smaller pieces in the casserole for vacuuming and season it with salt, pepper, paprika and ginger.
Mix well to powder evenly with these spices, then add finely chopped red onions, rosemary sprigs and wine.
We add enough wine to cover the meat well.
Cover the pan with the lid and switch the knob on the lid to the vacuum position.
Connect the pan to the FoodSaver vacuum cleaner via the hose, then connect the appliance to the power supply.
We press the vacuum button and wait for the appliance to execute its command, then vacuum once more, or even twice, to make sure that the pores of the meat are open enough.
The vacuuming process does not take long, a few minutes.
Put the casserole in the fridge for 45-60 minutes, then drain the meat well, together with the onion and the rosemary sprigs and chop it through the mincer.
Preparation ingredients for marinated Turkish lamb pizza
Then sauté the white onion and half of the red onion in a little oil and add the minced meat over it.
Mix with a spatula to dissolve the minced meat well and leave it on the fire until it is sufficiently penetrated.
Then add the tomatoes and pepper paste, the sliced garlic and leave it on the fire for another 10 minutes, matching the taste with salt and spices, if necessary, then let the filling composition cool.
Sift the flour into a bowl and make a hole in the middle.
In another bowl, rub the crushed yeast with the sugar until it is diluted, then add a little warm water, 2 tablespoons of flour and mix the mayonnaise.
Leave the mayo in a warm place for about 10 minutes, until it doubles in volume, then turn it over in the flour pit.
We start to mix it with the flour on the edges, gradually adding the oil and hot water in which we dissolved the salt.
Knead a non-stick dough on the floured table, then leave it to rise, covered with a clean towel, for about 30 minutes.
Preparation of Turkish marinated lamb pizza
Divide the dough into two parts, which we spread in two thin sheets and slightly oval.
Transfer the sheets to the oven tray, on separate baking sheets and place the filling in the middle.
We stretch it nicely towards the edges, then we fold the edges of the dough over it, in the shape of a boat and we prick them lightly with a fork, in order to overlap well over the meat.
Break one egg in the middle of the meat and put the tray in the oven for 30-35 minutes, or until the dough is well prepared and also the egg.
This is very good marinated Turkish lamb pizza with the help of the Food Saver marinade casserole, the meat actually melts in your mouth, it's so tender!
May it be useful to you!
Grilled specialty for the Easter holidays.
Marinade: in a large bowl, grind bay leaves, multicolored pepper, enibahar, salt. Pour 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and 1 cup of red wine over the spices. Two lemons and a squeezed orange are added together to all the listed ones, thus constituting the marinade.
Meat, which has been refrigerated with the marinade for at least 4 hours, place on the hot grill and fry for 10 minutes on each side or according to preference.
5 lamb recipes for the Easter meal
Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb liver, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.
1. Honey drob
Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.
2. Lamb borscht with larch
Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bundles of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.
3. LAMB STEW
Ingredients: 500 g of lamb, 3 bundles of green onions, 3 bundles of green garlic, 2-3 cloves of garlic
a bunch of dill, a bunch of parsley, a tablespoon of flour, paprika, fresh mint, broth, salt, pepper.
Wash and clean the lamb, cut it into pieces and put it in hot oil. Pour a cup or two of warm water over it and let it simmer with the lid until the meat penetrates well. Add the onion and garlic over the lamb, let it simmer for another 2-3 minutes and add the broth, paprika, flour dissolved in a little hot sauce and a few mint leaves. Finally, match the salt and pepper stew. Serve the hot lamb stew, with dill and parsley on top.
4. GRILLED HONEY GRILLED
Ingredients: 400 g of lamb tenderloin, two sausages, two tomatoes, 4 medium white onions, a bell pepper, salt, pepper, thyme, oil
Cut the lamb into 3-4 cm thick pieces and the sausages into 5-6 cm pieces. Peel the onions and cut them in half. Cut the tomatoes in four and the bell pepper into suitable pieces. Arrange one or two pieces of each food on each spike. So that the ingredients do not come off the spit, start and finish with onions. Prick the pieces of meat with the tip of a sharp knife, to avoid breaking them when burning.
Catch a sprig of thyme between the pieces of meat. Put the skewers on the grill greased with oil. Turn each skewer to one side every 4 minutes. After taking them out on a plate, season them with salt and pepper.
The lamb skewers are served immediately after they have been taken off the grill, with a garnish of sweet potatoes and some semi-dry red wine.
5. LAMB PULP MARINATED IN YOGHURT
Ingredients: a semi-boned lamb leg, 2 Greek yogurts, 250 g of orange lentils, an onion, a clove of garlic, a tablespoon of coconut cream, a tablespoon of curry powder, cumin seeds, a hot paprika powder , salt pepper.
The night before you make the steak, marinate it. Beat the yogurt and curry powder, then grease the meat on all sides. Wrap it in cling film and refrigerate.
One hour before putting the lamb meat in the oven, take it out of the fridge. Boil the lentils with onion and garlic for about 20 minutes. Then drain everything and mix in a blender. Season with salt, pepper, cumin powder and paprika powder. At the end, incorporate the coconut cream. Keep the lentil puree warm, on a bain-marie, until serving.
Preheat the oven to 180 degrees. Put the leg of lamb in a tray with baking paper. Bake for 20 minutes, turn it over and leave for another 20-25 minutes. Put the pulp on a plate, cut it into slices and serve it next to a bowl of lentil puree.
For extra exoticism, you can add lamb pulp and pomegranate seeds and yogurt cream with greens or cucumbers.
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How to marinate lamb perfectly. Yogurt marinade
1.5 kg lamb leg
500 g Greek yogurt
1 link green garlic
50 ml of lemon juice
2-3 thyme branches
2-3 rosemary branches
6 tablespoons oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
Preparation of lamb marinated in yogurt
Finely chop the garlic, thyme and rosemary. Combine the lemon juice with 4 tablespoons of oil, then incorporate the chopped and pressed ingredients to leave its flavor. Mix well and match the taste of salt and pepper. Invert the yoghurt mixture and mix well. Place the pulp in a large enough saucepan.
Pour the yogurt marinade over the lamb and massage it. Put it in the fridge overnight.
Two hours before, take the marinated meat out of the yoghurt and let it reach room temperature, then heat the oven to 200 ° C. Place the lamb leg in a tray and cover it with aluminum foil so that it does not touch the meat.
Bake at 180 ° C for two hours. 30 minutes before, remove the foil. Hold it until it browns. You sprinkle it from time to time with the sauce he left in the pan.