New recipes



For such delicacy
Don't wait for next Easter
Let there be more lambs
Through the market, through the freezer…

  • 1 piece lamb leg
  • Pt macerated:
  • 100 ml of olive oil
  • 1 glass of red wine
  • 2 teaspoons dried thyme
  • 2 teaspoons marjoram
  • salt pepper
  • 3-4 cloves of crushed garlic
  • 1 teaspoon honey
  • red peppercorns
  • a few bay leaves

Servings: 6

Preparation time: less than 90 minutes


- mix the spices (with crushed garlic) in a bowl. Add the wine and olive oil. Cover the meat with this spice mixture

- cover with foil and leave in the fridge for at least 24 hours.

- After the cooling time, we place the meat in a heat-resistant dish, pour the batter in which it was and we can pour a glass of wine and a glass of water.

- Cover with aluminum foil and leave in the oven for about 40 minutes. Then put the foil aside and let it brown for another hour.

Baked lamb leg - a tasty steak from traditional Romanian cuisine

  • Baked lamb leg (Maria Matyiku / Epoch Times) Baked lamb leg

In addition to the classic spices, in the traditional Romanian cuisine the bouquet of flavors of lamb steak is enriched by stuffing with garlic and thin slices of smoked bacon.

The pieces of bacon prevent the meat from drying out during cooking, resulting in a juicy and very fragrant steak with a tender meat that will come off the bone easily.

Lamb steak is served with new potatoes, puree, low spinach and green garlic or your favorite garnish.


a leg of lamb (top),
6 cloves of garlic, a piece of bacon (optional but recommended),
1/2 teaspoon pepper,

1/2 teaspoon paprika,

1 teaspoon of salt or as desired,

a few ground juniper berries,

1/2 teaspoon coriander,

2 tablespoons oil or a piece of 20 g butter at room temperature,

a few sprigs of rosemary and thyme (fresh or dried)

1 piece of celery root,


The oven is preheated to 200 ° C.

The piece of pulp is washed with cold water, then drained well. The lamb meat is stuffed with chopped garlic pieces and smoked bacon.

In a bowl, prepare the spice mixture to grease the steak. First combine the spices: salt, pepper, juniper, coriander, paprika and dried thyme and mix with the 2 tablespoons of oil or butter and some of the remaining garlic from the breadcrumbs (after it has been previously crushed or given through the garlic press).

Grease the pulp well with the spice mixture and put the steak in the preparation bowl.

Place a uniform layer of slices of carrots, onions, peppers and celery around the leg, then pour a little water, dripping lightly on the inside of the bowl.

Sprinkle rosemary and thyme sprigs over the steak.

The steak dish (without lid) is baked for about a quarter of an hour, until the meat starts to brown on top.

After 15 minutes reduce the heat to 150 ° C. Cover the pot with a lid (or metal foil without the lid) and continue cooking in the oven for one hour. Check from time to time that there is enough sauce in the pan. If the sauce drops too much, add a little hot water.

After an hour, remove the dish from the oven, remove the lid or foil. Using a spoon, sprinkle the steak with the sauce formed in the bowl.

Increase the heat again to 200 ° C. Put the steak dish (without lid) back in the oven and cook until the meat is browned and has a golden crust on top.

The vegetables and the sauce left in the pan are particularly fragrant and tasty and are added along with the steak.

Serve the steak while hot with your favorite salad or garnish. We wish you to enjoy it with your loved ones!

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

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.

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.



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.

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Traditional Easter recipes: Baked lamb steak

ingredients: lamb (preferably pulp), pepper, paprika, oil, 5-6 cloves garlic
Method of preparation: Grease the lamb with oil, sprinkle with salt and pepper. Make 2 or 3 small holes under the skin of the meat and put 2-3 cloves of garlic, then place the lamb pulp in the oven tray that has been heated well before.
Leave in the oven for about 15-20 minutes, then add a few tablespoons of water to the pan. With this sauce that will result, from time to time cover the meat, to brown well. Turn the pulp from side to side to brown evenly. If the water decreases, add a little more and don't forget, from time to time, put the sauce from the tray over the meat, so the meat will freeze and brown very nicely.
After about 1 hour and a half, your lamb steak should be ready. Turn off the oven and add 2-3 cloves of finely chopped garlic to the sauce in the pan, and then add a few tablespoons of this sauce over the lamb and let it penetrate a little. This garlic will finalize the aroma of the steak.
Tricks : To get a tender steak, sprinkle the meat with a tablespoon of brandy. Meat with bone in the oven tends to be made faster than that without bone, because the bone conducts heat to the inside.
Instead of the garlic cloves with which you mash the meat, you can use crushed garlic rubbed with salt, oregano and pepper, a composition that is introduced into the meat notches. Also, instead of water, you can use red wine mixed with a little lemon juice, so you do not feel the prominent taste of lamb.


Posted by Postolache Violeta on May 04, 2016 in recipes with lamb steak recipes Easter recipes Easter recipes | Comments: 0

Lamb leg on the tray, this was our steak on the Easter table, prepared simply, but absolutely delicious! Even my husband, who is not a big fan of lamb, was delighted with it, the children liked it very much, so the success was total.

If you want to know how to prepare marinade for lamb, see here.
I recommend you too Baked lamb steak with wine and garlic, clamb chops with white asparagus or lamb steak with wine and mint. You can find more recipes with lamb here. Find more recipes for Easter here(click on the underlined words for recipes)

The lamb pulp is washed and cleaned of impurities.

Dry with absorbent towels.
Apply oil with spray or brush, so that the spices adhere to the pulp.

Apply the spice mixture on both sides.

The Food Saver is being prepared. Place the lamb leg in the casserole for quick marinating, close the lid and turn the knob to the & # 8220closed & # 8221 position.

Attach the hose to the casserole and the Food Saver vacuum cleaner and drain 3 times.

Put the lamb meat in a pan greased with a little oil and put it in the oven.

Leave in the oven for 10 minutes.
Meanwhile, peel the potatoes and cut into large pieces. Add to the pan, next to the pulp.

The tray is covered with aluminum foil. After about an hour (depending on the size of the piece of meat), take the aluminum foil.
Keep the steak for about 10 minutes or until the meat is browned.

Veal pulp soaked in the oven

Probably, a gourmet with old stages in & # 8220profession & # 8221 launched the classic saying & # 8211 the best vegetable is also pork, prepared in all possible ways, by master chefs, but also by amateur chefs or by housewives in their own kitchen. More pretentious to prepare is beef, which can become tender if left too much to cook / roast. Instead, veal, much more tender, can become a real culinary delight, if it is well prepared.

I must admit that I am not a fan of meat maceration, for the simple reason that I like to keep the color of the meat, as it is. By maceration, all the meat turns white. At the same time, I don't like meat prepared in my blood (I don't like to see that part of the piece of meat, not prepared enough, in the middle, a dark red or more pink, even if the sophisticated people in the kitchen will say , that I do not know what is good their opinion does not necessarily have to correspond with my opinion), but neither the burnt meat. I prefer the mustard and tender meat, homogeneous penetrated by the heat of its preparation.

Ingredients needed in the recipe: a piece of veal pulp, at 1.5-2 Kg, coarse salt, peppercorns, olive oil, lemon, thyme, white wine, sec.

It is used for maceration: green onions and green garlic (finely chopped), olive oil, coarse salt, dried thyme, white wine (dry), lemon juice / apple and honey vinegar, freshly ground peppercorns, a tablespoon of mustard # 8211 classic or hot), a little green parsley (chopped larger). The ratio of olive oil / wine plus lemon juice or apple cider vinegar and honey should be 1: 1.

The liquid and other maceration ingredients can be mixed in a bowl, with a fork or a fork, before being placed in a plastic bag over the meat.

It is not mandatory. If lemon juice is used, a tablespoon of honey or brown sugar can be added.

The piece of veal, whole or portioned in 3-4 large pieces, is put in the bag and the ingredients for maceration are added.

Massage the meat to distribute the maceration liquid among the pieces of meat / to wrap the whole piece of meat.

Remove the air from the plastic bag by pressing, holding the bag tightly to the mouth and tie the bag to the mouth with kitchen thread or close it with a piece of plastic (you can reuse the plastic tape from sliced ​​bread, bought from the market) .

The bag of meat is kept cold in the refrigerator for at least 2-3 hours, but preferably in the evening until the next day. The longer it stays to soak, the more tender the prepared meat will be. From time to time, take the bag out of the fridge and massage the meat, through the closed bag, with pity, so as not to break the bag and make a mess in the kitchen.

The ready-soaked meat is placed in a heat-resistant ceramic vessel for baking. The marinade is added over the meat in the baking dish. Add bay leaves, a sprig of rosemary, 2-3 sprigs of thyme, peppercorns, coriander seeds.

What tempts you from the shelves? In the market there are special bags for maceration / storage of vegetables, in the freezer, with sealing by gluing / pressing. I do not like to use them, there is a danger of breaking the bag when during maceration, take the bag out of the fridge and massage it.

The secret of preparing the recipe! The cooking of the meat must be constant. The meat in the baking dish is covered with baking paper passed through a stream of warm water. The moistened baking paper is squeezed in the hands and the meat is covered in the baking dish with it.

Place the dish in the hot oven of the stove, at the right heat, for 2-3 hours (depending on the size of the piece of meat).

At the end of baking, remove the baking dish from the stove oven, using kitchen gloves / thick cloths and carefully remove the baking paper from the bowl, so that the steam does not invade your hands. It is no pleasure to blush your hands.

How do we check baking? Touch the piece of meat with your finger and press progressively. If it bites, the meat is ready. If, after pressing, the meat remains dry, you have exceeded the cooking time.

The dish is re-covered and the meat is left to rest for 15-20 minutes on the stove, during which time the meat will become mushy again.

Little secrets in the kitchen! Professional gourmets must be respected. Towards the end of cooking, next to the piece of veal, you can put smoked sausages, whole, from those prepared as pork for the winter. The smoky taste of the sausages that are fried in the hot liquid will envelop the veal, giving it an additional flavor.

Ready-made veal is sliced ​​using a sharp knife, only after it has rested.

The steak is served hot, with a garnish of sauerkraut and mushrooms fried in oil in the oven. Put the steak sauce over the sauerkraut.

There is no mistake if you put on the sauerkraut the green garlic sauce and / or decorate the plate with a hot pepper.

Hot or cold polenta goes great with kale and mushrooms, and soaking in the steak sauce can become a national sport.

A glass of red house wine from grapes can not hurt anyone.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I want to believe that those of you who are curious will try this wonderful recipe. You won t regret. The flavor of the dish is guaranteed.

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!



& # 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 to bake 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 potatoes 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 !!

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