Baked lamb meat

Baked lamb meat

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So far I didn't like the lamb, I don't know why, maybe I didn't do it :))), this time it turned out good, I liked it :))))

  • 2 kg of lamb pulp
  • salt
  • pepper
  • Paprika
  • 4 cloves garlic and garlic powder
  • dill
  • rosemary
  • basil
  • thyme
  • 4-6 tablespoons of water
  • 1-2 tablespoons of vinegar
  • oil

Servings: 12

Preparation time: over 120 minutes


The meat is washed and raised. In the notches, put slices of garlic. Grease the meat with oil and season with all the spices, at the end, add the vinegar mixed with water in the tray in which we put the pulp and wrap it. We leave it in the fridge from evening until morning.

We take the foil down and put aluminum foil. We put it in the preheated oven, at 180 degrees C, 1:30 hr, but we also check from time to time.

When ready, put the foil down and let it brown.

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Baked lamb leg, simple recipe

Recipes based on lamb are the leitmotif of the Easter holiday. Today, housewives prepare steak, simple steak filling or oven-marinated steak. It should be noted that lamb is healthy due to its selenium content. 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, writes libertatea.ro.

Traditional baked lamb steak

-1 lamb leg (preferably back leg)
& # 8211 2 kg new potatoes
& # 8211 6-7 large garlic cloves
& # 8211 1 large glass turns white
& # 8211 1 cup water
& # 8211 50 ml olive or sunflower oil
& # 8211 2-3 rosemary twigs
& # 8211 2-3 fresh marjoram twigs
& # 8211 sare
& # 8211 pepper

The pulp is washed very well and wiped with a towel or kitchen towel. We clean the garlic and cut it into flakes. Using a sharp knife, prick the pulp deeply from place to place on both sides. Insert the garlic into the holes formed. Grease the pulp with oil, rub with salt and pepper in abundance and place in a greased pan with a few tablespoons of oil. The wine is added to the pan along with the lukewarm water. The pulp is powdered with fresh rosemary and marjoram leaves.

Cover the pan with aluminum foil and place in the preheated oven at 200 degrees for an hour and a half. After the first 30 minutes, turn the pulp on the other side and leave it in the oven for another 30 minutes. After the last 30 minutes, uncover the tray and let the pulp brown for another 20-30 minutes and make sure that the sauce in the tray does not drop. If the sauce decreases, add lukewarm water mixed with a little wine. Also, grease the pulp with the sauce from the tray every 10 minutes. The steak is ready when the meat is soft and nicely browned.

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!

EASTER RECIPES. How to make the best lamb leg in the oven. The simple trick for a perfect steak

Lamb steak

HONEY FRYING // LEG OF LAMB // A big day steak, perfect for the Easter meal, according to a Jamie Oliver recipe.

SOURCE: realitatea.net


Roast lamb ingredients:

lamb leg - 2 kg
a clove of garlic (three puppies are cleaned and crushed, the rest is left in the shell)
a bunch of fresh rosemary
the peel of a lemon
olive oil
1.5 kg of potatoes, peeled and cut in half

For the mint dressing:

4 tablespoons chopped mint
1 teaspoon sugar
1 tablespoon hot water
3 tablespoons white wine vinegar

Lamb steak preparation method:

The oven is preheated to 200 degrees Celsius. Place a deep, deep tray (or oven tray) under the oven grill. Read on.

Baked lamb leg / multicooker

It is salted everywhere, in abundance, I put about 1-2 tablespoons of salt.

I left it in a sealed container, in the refrigerator, overnight.

The next day, I washed the salt pulp and dried it with a kitchen towel.

I stuffed the meat with garlic slices and rosemary leaves, making notches from place to place, mostly at the joints.

I prepared the marinade by mixing all the ingredients and placed the pulp again in a sealed container, this time in the marinade.

I left the meat to marinate for about 12 hours, you can overnight, you can less.

When it was time to cook, I took the meat out of the fridge and left it at room temperature for at least 1/2 hour.

At multicooker, you can try this:

  • browning (do not pour the marinade yet) a few minutes on all sides
  • pour the sauce
  • 1 hour on the meat / stew high function if you are in a hurry or 4 hours slowcooker on high or 8 on slow however, the slower it is cooked at low temperature, the tastier it will be
  • to make it brown, you can put the piece of meat on the grill of the multicooker, if not, at the end, in the oven at 200 degrees C, on ventilation, for about 5-10 minutes. For slowcooker (not multicooker), you can use a kitchen towel under the lid to prevent steam from forming and water leaking into the pot.

For the oven:

I heated the oven to 200 degrees.

I placed the meat in a yena bowl. If you are going to cook it with potatoes or other vegetables, wait a little longer with them, you can put them in half the time of preparation of the lamb.

I put the lamb meat in the hot oven at 200 degrees for about 20 minutes, until it browns quickly, then I reduced the temperature to 160 degrees C. It was left in the oven for around 1.5 & # 8211 2 hours. It also depends on the size of the thigh.

What is certain is that you will see it browned and juicy and you will know that it is ready. If in doubt, but also a thermometer for steak, the internal temperature, measured in the pulp, when you put the thermometer parallel to the bone, it should show you about 70-75 degrees C. If you do not have a thermometer, but stick the fork in the meat, to make sure it is cooked enough, a clear, bloodless juice should be drained.

Baked lamb leg. The perfect recipe to get a tender and tasty meat

Baked lamb leg. At Easter, Romanians traditionally eat lamb. We present you a perfect recipe for lamb pulp!

Author: R.B. Saturday, April 18, 2020, 9:46 AM

Baked lamb leg. Ingredient:

Read also: Easter cake. The mistake that many make when preparing. It spoils the whole dish

Baked lamb leg. Methods of preparation:

Put the lamb leg in a saucepan and cover half with water. Add salt and pepper to taste.

Read also: Lamb marinade for a tender and extremely tasty steak. Here's the secret!

Baked lamb leg. Add the peeled garlic cloves and thyme, cover the pan with foil and bake for about 2 hours.

Remove the foil from the c & acircnd & icircn c & acircnd and check if it has more water and if the meat has penetrated.

Read also: C & acirct boil the eggs. The right time to get out exactly the way you want

Baked lamb leg. At the end, add the tomato sauce, remove the foil and leave it in the oven for another 30 minutes.

Read also: Easter recipe: Muffins with bananas and nuts

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Baked lamb meat - Recipes


& # 8211 Lamb leg (back) 1.5-1.8 kg
& # 8211 3 matching carrots
& # 8211 3 pieces parsley root
& # 8211 ½ from a suitable celery
& # 8211 5 bay leaves
& # 8211 1 head of garlic
& # 8211 Crushed black pepper
& # 8211 Cinnamon stick
& # 8211 3 pieces of anise
& # 8211 Olive oil
& # 8211 6 - 8 juniper berries
& # 8211 ½ teaspoon of crushed coriander seeds
& # 8211 Coarse salt
& # 8211 2 rosemary sprigs
& # 8211 4 sprigs of fresh thyme

Method of preparation:

The lamb pulp is cleaned of skins.
Prepare marinade from: half the amount of olive oil, 2 cloves garlic, salt, pepper, ground coriander, chopped thyme and rosemary.
Grease the lamb pulp with marinade, then put it in the fridge for 2-3 hours, to absorb all the flavors.
Carrots, parsley and celery are washed well with a toothbrush, without being peeled. The celery is cut into 4 pieces, the rest is left whole. The roots are mixed with the rest of the spices, salt and olive oil and placed in the pan. Place the marinated lamb leg on top. There are 2 possibilities: either add a glass and a half of semi-dry white wine, or add a glass and a half of strained vegetable soup, depending on the taste of each.
Preheat the oven to 180 degrees C. Put the tray in the oven and leave for 45 minutes at 180 degrees C.
After 45 minutes, check: if the pulp has browned, cover with aluminum foil and lower the temperature to 160 degrees and leave for another 1 hour in the oven, if it has not browned, leave it at 180 degrees until brown then cover with aluminum foil and lower the temperature. In total, the pulp is left in the oven for 2.5 hours.
At the end, check with a wooden skewer. If the skewer enters the meat easily, it can be served, if not, leave it in the oven for another 15 minutes.

How to serve:

Place the vegetables from the tray on a plate. Place the nicely browned pulp in the middle.
Serve with baked potato garnish or rice with raisins and crispy almonds.
Merlot red wine is recommended.

4 comments on & ldquo Honey pulp the oven & rdquo

It looks very appetizing. # 8230
Let me tell you about a recipe I used to make in the old days when we ate meat:
I put the washed lamb meat in a saucepan whose diameter did not exceed the content, that is not to leave a large empty space, I put wine on it, among the good cooking wines, it can be a dry or semi-dry Cotnari, a little oil, garlic peeled and thyme (thyme), cover with a lid and put it in the oven. Eat as hot as possible, with natural potatoes over which to put something green & # 8230..parsley or whatever you like.

Simple things are the most beautiful and best. Congratulations master Hadad, I can't wait to prepare it. Congratulations !!

I like the helpful information you provide for your articles. Ill bookmark your blog and check again right here frequently. I am quite certain Ill be informed many new stuff proper right here! Best of luck for the next! bkbadddeeadeegae

Baked lamb meat

Since Christmas, when I cooked a lot of turkey, I realized that from the multitude of trays, pans and cooking accessories, I am missing one of the most useful: the grill tray with grill. Why is this tray so useful? Because, when fried, the meat leaves a lot of juices and implicitly it will not brown nicely in the oven if it stays in a humid environment during the whole cooking. Grill tray, specially designed for steak, allows air to circulate around the meat and thus it browns / cooks evenly. In addition, the juice left by the meat drains into the tray, where it begins to caramelize easily during cooking and becomes a perfect base for the sauce. After a long search, I found it on KitchenShop and I used it successfully in the recipe for baked lamb meat, a recipe that we usually cook in a normal tray and I wanted to see the difference. And the difference was really felt!

Ingredients for 6 people:
& # 8211 a large lamb leg (3 kg)
& # 8211 5 tablespoons lard
& # 8211 strips of smoked bacon
& # 8211 a great head of garlic
& # 8211 3-4 cinnamon sticks
& # 8211 salt, pepper, rosemary to taste
& # 8211 2-3 glasses apart
& # 8211 a glass of white wine

First we wash and clean the lamb well, in several waters, using cold water. Then we push the meat from place to place with a sharp knife (the stings must be deep enough for the cinnamon to enter) and in each place we put a piece of smoked bacon and a clove of garlic. We do the same with cinnamon. Then prepare the tray: put the grill and 3 tablespoons of lard, distributed everywhere.

Place the lamb leg on the grill and massage it well with the rest of the lard, then season it with salt, pepper and rosemary to taste. Pour 2 glasses of water into the pan and put the pan in the oven heated to 220 ° C for 20 minutes. Then remove the tray, turn the meat on the other side and let it brown for another 20 minutes. When the meat is evenly browned, remove the tray again, add the wine, add more water if necessary and reduce the temperature to 190 ° C and leave the meat in the oven for 40-45 minutes. Remove the tray again, return the meat to its original position, raise the grill and take with a polish the juice left by the meat, which we will use in the last 30 minutes of cooking to sprinkle the meat from time to time. Depending on the size of the lamb leg, the cooking time varies, so I can't tell you the exact time, but I tell you that you have to turn the meat at least once and pour sauce over it from time to time, this will help. to form the delicious crust.

After you have tested the steak and you are sure it is ready, you can set the table! We served with a generous portion of salad and a less generous portion of French fries. I squeezed the juice left in the tray and served it as a sauce for those who wanted it (I'm not a fan, so I skipped this stage on my portion). The tray did its job very well, the meat was nicely browned evenly and honestly, I can't wait to make a turkey in the new tray, let's see how it behaves! Good luck and by the way, now that the Easter craze is over, lamb is much more accessible, so you can enjoy it!

Baked lamb leg

I prefer lamb cooked in the oven! We look forward to the Easter period to serve certain dishes that we erroneously have the impression that we can only prepare for the holidays: cozonac, drob, lamb steak. For these Easter holidays or for the moments when you want to give up the culinary monotony (pork, chicken), I propose a recipe for the preparation of lamb, without the need to keep it soaked.

  • a leg of lamb
  • 10 garlic cloves
  • 50 gr butter
  • salt
  • dry spices: thyme, rosemary, sage, marjoram
  • 1 glass of red wine

The lamb pulp is washed and cleaned well of fat. Grease the whole piece of meat with butter, salt and dry spices. Make & # 8220pockets & # 8221 in which to put halves of garlic cloves. Put the piece of meat in the pan, pour a glass of red wine, covered with aluminum foil and put in the preheated oven at 180 degrees for 1 hour. After an hour, put the foil aside, increase the temperature to 200 degrees and put the meat in the oven for 1h30min. Since we sprinkle the meat with the sauce formed in the pan. The result is a juicy meat, very tasty and to everyone's liking.

Every 10 minutes, brush the lamb leg with the sauce formed in the pan

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 pan does not decrease and if this happens, we add warm water mixed with a little wine.

When it is nicely browned, turn off the heat and it is ready to eat.

Remember: When the meat is marinated in advance, it acquires a special taste, color and aroma.


  1. Thorley

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  2. Emery

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  3. Juzil

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  4. Deavon

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  5. Siddell

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  6. Royan

    hit the spot.

  7. Benzion

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