Traditional recipes

Lamb pulp cooked at 140 degrees

Lamb pulp cooked at 140 degrees


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The story begins with the preparation of spices and lamb, the pulp is washed and wiped and allowed to reach room temperature so as not to create a thermal shock when cooking. In a mortar we put the spices: rosemary, dried thyme, dried dill, some coriander seeds, some cloves, hot pepper flakes. In order to be able to mix them, we add raw sea salt and we mix / grind them well, then we add a grated nutmeg (this is a secret).

The lamb is moistened with a little wine and rubbed with spices, a marinade is made with red wine and a little olive oil and that meat is left cold for at least 12 hours, it is turned at least a few times to penetrate the meat well.

The next day remove the lamb and let it reach room temperature, in a well heated pan add a little olive oil and brown the lamb well on all sides to make a golden crust, this process also ensures the desired color and forms a crust that retains the juices of the meat inside.

Make a "bed" of vegetables, carrots, celery stalks, garlic that will flavor the steak and keep the meat on top of the extra cooking juice. Place the meat over the vegetables, add over the rest of the marinade, a little olive oil, sea salt and it is ready for the oven. Cover with a lid or aluminum foil to seal the contents and bake at 140 degrees for 4-5 hours.

The next day, after a night of resting in the fridge, the cooking is resumed in the oven at 140 degrees for another 4-5 hours, depending on the quantity, the meat darkens in color but is ready when it is soft and no longer resists when pressed.

Take it out of the oven, let it rest for a few minutes, brush it with the cooking juice for gloss and serve it with whatever garnish you want.

If you have observed the seasoning and the cooking times, you will get the most juicy and soft lamb steak in the world :) and the work and the flavors will have reached their goal. I wish you good appetite !!!


Leg of lamb, it will be cleaned of the skin, then washed and wiped well with an absorbent kitchen towel, notched on the whole surface with the tip of a well-sharpened knife.

In a bowl, mix: mustard, grated peel of a lemon, hot red pepper (without seeds), 2 tablespoons of olive oil, juice of 2 lemons, 2 tablespoons of the mixture of natural spices, salt and ground pepper, obtaining a homogeneous mixture ( or pasta).

Leg of lamb notched, will be breaded with garlic cleaned and cut into slices (or leave whole), well greased with the mixture obtained on all sides (to penetrate through notches).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a square tray 30/30 cm with high walls, it will sit leg of lamb spicy, the rest of oil, peppercorns, sprig of fresh rosemary, lemon slices, water (or dry white wine).

The tray will be covered with a aluminum foil and put in the preheated oven at 180 degrees for about 90 minutes (until the meat is tender and comes off the bone easily).

Near the end (with 15 minutes ), the aluminum foil will be removed, leave leg of lamb, to get an appetizing rumen color.

Leg of lamb, it will be transferred to a plate, the bone removed, cut into large slices and served individually on flat plates, together with the sauce formed by the tray.

Optional, portioned meat, can be served with baked potatoes, rice etc .. and lettuce with vegetables.


EASTER RECIPES: Baked lamb steak and grill

A honey steak juicy and tasty is cooked according to a few little secrets. After you learn them, you can't go wrong and at Easter you can proudly present a lamb leg breaded with garlic and rosemary or even lamb ribs with spicy sauce.

When you go shopping, choose pieces of lean lamb, without too much fat, from which it will be easy for you to prepare the steak in the oven. The meat for this Easter recipe must be firm to the touch, have a specific sheep smell, a pink color and not be sticky.

Make sure to honey steak in the oven choose a safe source of meat. Even if the price is tempting, the recommendation is not to buy meat from anywhere, otherwise you risk spending your Easter at the hospital.

Baked lamb should be last on the Easter shopping list so that it is fresh and you don't need to keep it in the fridge for too long. If you take frozen lamb, let it thaw in the refrigerator and not at room temperature. Thawed raw lamb should be used as soon as possible.

Minced lamb, cut into pieces or sliced ​​is much more perishable compared to a large piece. So do not start serving until shortly before cooking this Easter recipe. The pieces of steak that remain after the Easter meal must be refrigerated as soon as possible (maximum 2 hours after they have been cooked).

What can you prepare from lamb for the Easter meal

From the pulp, antricot, neck and shoulder of lamb you can make delicious steaks in the oven. The lamb pulp can also be prepared on the grill, while boneless anchovies can be used for rolling.

The most hunted piece of lamb, especially for the beautiful ribs with bone is the part on the back of the lamb that contains a group of chops. They can be prepared separately or as a real lamb steak crown. Weak pieces of lamb, back or leg can also be used for skewers, stew or stew. The secret to any juicy lamb steak is marinating it.

How to prepare lamb steak in the oven and grill

Lamb meat should be cooked at low temperatures, around 160 degrees Celsius. Baking at low temperatures for a longer time will make the steak soft and juicy. To avoid drying the steak when using pieces of lamb and not a whole pulp, it is recommended to grease the steak with oil or sprinkle it from time to time with the sauce that forms in the tray.

For more precision, it would be good to have a meat thermometer, with which to check if the lamb steak is ready, especially if you cook a piece of steak from a whole pulp. Depending on how penetrated you want the meat to be, the thermometer should show 60 degrees Celsius for a steak in the blood, 65 degrees Celsius for a lightly penetrated steak and 70 degrees Celsius for a well-penetrated steak.

Keep in mind that a piece of boneless lamb will be ready faster than one with bone. In addition, a piece of lamb that has a layer of fat on its surface needs more cooking time than a piece of lean meat. Depending on how big the steak is, it can stay in the oven for a few hours to penetrate.

Spices for lamb

Lamb meat is tastier if marinated before cooking (a few hours in the refrigerator). Each recipe has its own spices, but you can invent one Easter recipe new if you mix the spices and lamb according to taste and inspiration. You can use garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves, curry.


Baked lamb steak with beer

  • 1 rib of lamb about 1 kg
  • 1 can of beer or wine
  • 2 rosemary threads
  • 1 head of garlic
  • 2 bay leaves
  • 50 ml olive oil
  • salt
  • pepper

Method of preparation:

Put the oil and the lamb in a pan. We make a stain from finely chopped rosemary leaves, finely chopped garlic, salt, pepper, beer and bay leaves. Pour the mixture over the meat and put the tray in the fridge overnight.

The next day, put the tray in the preheated oven at 210 degrees. During baking, we take the juice and put it over the meat.


Slowly baked lamb

Two days ago I cooked two quarters of lamb (half, as it were), in the pan, in the oven. One of the trays, with the lamb in it, is in the picture below.

How did I proceed? Extremely simple. I cleaned the meat of any impurities left by the butcher, I rubbed it well with coarse salt, I covered it with parsley, leurd, green onions, I put over it and under it a few cloves of garlic in their shells, I I wrapped the tray in foil and put it in the oven. An ordinary, household oven with minimal settings (temperature / time / ventilation / top-bottom baking). I set the oven to 140 degrees Celsius (from oven to oven the temperature can rise 5-10 degrees, bake harder on one side, etc., there are things you learn by cooking in the same oven). I baked the lamb under the foil for six hours, then I removed the foil and left it in the oven for another hour. Once that hour was over, I could have taken the lamb out of the oven, but I chose not to do it and went on baking. That meant almost three more hours of baking until the guests arrived. Bake only from the bottom, without ventilation. If the lamb was in danger of drying or burning, of course I would have stopped baking or lowered the temperature (at 80-100 degrees, you can cook a lamb 36-40 hours without any problem). During baking, I poured half a bottle of red wine into each tray, after removing the foil, and hydrated the lamb three times with the wine / juice mixture gathered in the tray, using a spoon.

For many Romanians today, long cooking is a mystery, a source of wonder or a good opportunity to exclaim & # 8222go me, leave us with your nonsense & # 8221 or & # 8222hai, cut more of them & # 8221. Why would you cook a piece of meat for 10 hours when it can be eaten after 3? But why would you cook it for 36 hours, if it can be eaten after 3? Basically, for the same reason we cook carrots, although we can eat them raw. For the taste that develops over time, for the tenderness, for the complex flavors that cannot appear in a short-lived cooking. Can 150 degrees Celsius destroy a piece of meat? No, but you can do it, if you don't know how to proceed, if you are ignorant or if you are careless / careless. Assuming you don't check any of the above criteria, I challenge you to try at least once. You will understand food completely differently, you will see that the universe is much wider than you knew or could have imagined (imagination works only on the basis of the knowledge we have already accumulated). You may come to the conclusion that it's not worth it, but at least you'll know for sure. And speaking of consumption + effort, a good solution can be the slow cooker from Crock-pot, which can cook for tens of hours at a temperature even lower than that of a classic oven (from 65 to 100 degrees Celsius ), without involving your participation during the process (an oven requires you precisely for the reasons stated above). But about the slow-cooker, in a future article, in which I will show you another way to cook lamb for Easter meal.

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24 Comments

Maybe that's why shepherds and outlaws prefer sheep and turkeys (the latter more rarely), wrapped in earth & # 8230 (Modern ovens, were not accessible), & # 8230only fire, stones and cliche- clay which, when mixed with water, forms a sticky paste, such as clay. .)

Baked lamb is bound by the slow cook procedure! To the above recipe I would add a few sprigs of rosemary! Have a good day and a great weekend!


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Traditional baked lamb steak. Let the meat rest after cooking. The simplest recipe for baked lamb meat steak is an old one and it is made in our house since I know lamb steak cooked slowly for 2 3 hours at 160 170 c.

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Flavored with rosemary and garlic well seasoned with salt and pepper and cooked in the oven.

Baked lamb recipe. After the first 30 minutes, take the tray out of the oven and turn the pulp on the other side. I know it's already past Easter and I don't think anyone wants to make lamb steak at the moment but I've always been asked if I don't have a lamb steak recipe on the blog and I promised then that I'll post it after pasta so today I decided to publish it. Strawberry honey steak. Baked lamb steak video recipe Baked lamb steak is perfect for pasta.

3 kg 1 kg small potatoes1 large head garlic a few sprigs of rosemary fresh rosemary herbs provenceulei olives1 2 lemons saltpiper instructions and how to. How to prepare roast lamb in the oven simple recipe for lamb in the pan. For a tender and fragrant steak in the oven, put the meat in the marinade a day before it is prepared or at least 3 4 hours before putting it in the oven. Cake recipes can be found here.

As you have already learned from the subtitle, this wonderful recipe for baked lamb steak is inspired by jamie oliver. There is no pasta without lamb steak and we usually buy the back pulp. Baked lamb steak simple recipe for pasta with lamb meat. Do not cook it as soon as you take it out of the fridge.

As simple as it is delicious, this recipe is sure to succeed for a novice housewife. Baked lamb steak is the main dish on the Easter table. I leave the sweet taste of lamb as natural as possible, seasoning the lamb steak only with pepper salt and paprika. I tested the recipe on a lot of people, even those who don't like the smell of lamb, didn't leave anything on the plate, asked for the recipe and said that they have never eaten something finer and more delicious.

Baked lamb leg roast jamie oliver. And we don't make fun of her. Like all his recipes, it involves a minimum of effort for maximum results. Recipe for lamb steak according to grandma's recipe.

Baked lamb steak tips from housewives. A simple classic recipe as it is made everywhere only with garlic spices and a drop of oil. More recipes for pasta can be found here. You do not have to follow a certain marinade recipe with holiness, you can adapt it to your own tastes.

This tender meat should not be abused or stung. Not to hear the lamb leg breaded or notched with a knife. 1 lamb pulp approx. Baked lamb steak comes out better if you follow a few tips from skilled housewives.

Cover the tray with aluminum foil and put it in the preheated oven at 200 degrees for an hour and a half. So the most important thing here is that I boil the lamb before putting it in the oven. An adaptation of my personal one is that before I boil it, I marinate the spices and onions in wine. Let the meat rest a little at room temperature. I like to make roast lamb in the oven in the simplest way possible.


"My dears, I woke up with a piece of ram in front of me, it's a pulp. Just a few bites for this pulp, then we season it. Salt, pepper, remember, put a lot because the salt, the pepper will stay exactly Fresh thyme, rosemary, herbs in general ... this is parsley and very, very much garlic. give it flavor. Take it dirty, all right. with coals.said Cătălin Scarlătescu for Antena Stars.


And after kneading it well, Chef Scarlatescu put the piece of lamb on the grill to get a "face".

"Now we let it sizzle. Until it caramelizes, until it catches a crust, we don't take it from there."
, said the Chef.

Chef Cătălin Scărlătescu also recommended the perfect garnish.

"It goes very well with some rosemary potatoes, it goes very well with some very simple rice. Which are so stinky, cut two, three potatoes and throw them in the pan where it sits in the oven. After it has browned well, the lamb must placed back in the tray, covered with aluminum foil and put in the oven at 110 degrees for three hours and 43 minutes, so that the tastes penetrate perfectly ",
the party is over!


All we have to do is wish you good luck and, later, good appetite!


HOW LONG AND AT WHAT TEMPERATURE each type of meat is cooked

Meat occupies a leading place in the top of the most consumed foods in the world. It is almost indispensable at all meals and becomes the preferred option when the whole family gathers for a festive dinner.

Meat is the staple food in many diets. It is tasty, nutritious and an excellent source of protein and other important nutrients. However, the different ways in which it can be cooked affect its quality and reduce its healthy benefits.

First of all, it must be considered the type of meat you want to cook, because the temperatures and cooking time differ.

Meat cooking theories recommend a high temperature at first, then lower and lower, or maintaining a constant, average temperature.

Photo: Pinterest.com

Here is the ideal cooking time, but also the optimal cooking temperature for each type of meat:

Beef

Beef is highly prized by true carnivores for its intense taste. Depending on the part that is cooked, the temperature and cooking time are adjusted.

For example, a fillet is usually served in the blood, so it needs less preparation time. The oven temperature must be 165 degrees Celsius. Beef is the one that needs more cooking time, more precisely between 45 and 60 minutes, with 218 degrees Celsius in the oven. After the thermal process, 3 minutes of rest are recommended for the aroma to penetrate the meat.

Photo: Pinterest.com

Poultry meat

Poultry is preferred because it has more vitamins than pork or beef. In addition, it is very affordable, both in terms of price and in terms of presence in stores.

Particular attention must be paid to its preparation in order to be tender. The chicken needs 176 degrees Celsius in the oven and between 50 and 60 minutes to cook properly. It depends, of course, on its weight, but also on its age.

Pheasant meat is a healthy alternative to pork, being a more special preparation. It takes 60 minutes, in the case of a 2 kilogram pheasant, at a temperature of 190 degrees Celsius.

Another option is quail meat, low in cholesterol, which is recommended for those suffering from diabetes. Cook for 20 minutes at 218 degrees Celsius.

Photo: Pinterest.com

Lamb meat

It is important that in the case of lamb, this leave it at room temperature for 15-30 minutes before cooking, otherwise it will not cook evenly.

Time matters a lot, whether it's baked or grilled. The pulp requires 162 degrees Celsius and a maximum of 26 minutes / kilogram, and the rib needs 20-30 minutes and 190 degrees Celsius in the oven.

Pork

Moderate consumption of pork is recommended, given the high content of saturated fats. Cooking it in the oven is the best option, as it keeps the nutrients intact and does not require the addition of fat. The pulp is one of the most consumed parts of this animal. Many dishes, especially those at festive meals, are based on pork meat. In general, the cooking process requires more effort, because it is very important that it does not remain raw.

CAREFUL! What happens when you don't cook meat well

The thermal process is an essential element in cooking meat. It contains bacteria that cannot be eliminated unless it is cooked correctly. If the meat is not prepared properly, there is a risk of developing germs such as Salmonella and even the appearance of toxiinfection.

At the same time, if it is done too well, a crust is formed that contains harmful substances, which can promote the appearance of gastrointestinal disorders. Fat-free meat and skin cleansing of the chicken thighs and breasts is recommended.

Photo: Pinterest.com


Lamb steak with garlic and rosemary

A true gourmet always appreciates a honey steak juicy and well cooked, so the lamb, which is not necessarily on the list of preferences of most of our compatriots, is found quite often on our table, not just once a year, in the form of the traditional Easter lamb steak .

I like to prepare lamb steak in different ways and the recipe I show you today is a very simple one, classically seasoned, with garlic and rosemary. My suggestion is a recipe for baked lamb steak, you will not have to pay too much attention during cooking, just prepare it carefully, so you will have time to take care of the garnish or a good salad and you will get goodness of tender, juicy and tasty steak.

Preparation time: 01:15 hours

Cooking time: 02:00 hours

Total Time: 03:15 hours

Number of servings: 6 servings

Degree of difficulty: reduced


EASTER RECIPES: Baked lamb and grilled lamb

Baked lamb steak prepared for Easter must be well penetrated, spicy and flavorful. We teach you how to choose lamb, how to prepare it and how to keep it in the oven, so that the lamb steak for Easter is delicious.

A honey steak juicy and tasty is cooked according to a few little secrets. After you learn them, you can't go wrong and at Easter you can proudly present a lamb leg breaded with garlic and rosemary or even lamb ribs with spicy sauce.

How to choose lamb for roasting in the oven

When you go shopping, choose pieces of lean lamb, without too much fat, from which it will be easy for you to prepare the steak in the oven. The meat for this Easter recipe must be firm to the touch, have a specific sheep smell, a pink color and not be sticky.

Make sure to honey steak in the oven choose a safe source of meat. Even if the price is tempting, the recommendation is not to buy meat from anywhere, otherwise you risk spending your Easter at. hospital.

How to keep lamb for Easter steak

Baked lamb should be last on the Easter shopping list so that it is fresh and you don't need to keep it in the fridge for too long. If you take frozen lamb, let it thaw in the refrigerator and not at room temperature. Thawed raw lamb should be used as soon as possible.

Minced lamb, cut into pieces or sliced ​​is much more perishable compared to a large piece. So do not start serving until shortly before cooking this Easter recipe. The pieces of steak that remain after the Easter meal must be refrigerated as soon as possible (maximum 2 hours after they have been cooked).

What can you prepare from lamb for the Easter meal

From the pulp, antricot, neck and shoulder of lamb you can make delicious steaks in the oven. The lamb pulp can also be prepared on the grill, while boneless anchovies can be used for rolling.

The most hunted piece of lamb, especially for the beautiful ribs with bone is the part on the back of the lamb that contains a group of chops. They can be prepared separately or as a real lamb steak crown. Weak pieces of lamb, back or leg can also be used for skewers, stew or stew. The secret to any juicy lamb steak is marinating it.

How to prepare lamb steak in the oven and grill

Lamb meat should be cooked at low temperatures, around 160 degrees Celsius. Baking at low temperatures for a longer time will make the steak soft and juicy. To avoid drying the steak when using pieces of lamb and not a whole pulp, it is recommended to grease the steak with oil or sprinkle it from time to time with the sauce that forms in the tray.

For more precision, it would be good to have a meat thermometer, with which to check if the lamb steak is ready, especially if you cook a piece of steak from a whole pulp. Depending on how penetrated you want the meat to be, the thermometer should show 60 degrees Celsius for a steak in the blood, 65 degrees Celsius for a lightly penetrated steak and 70 degrees Celsius for a well-penetrated steak.

Keep in mind that a piece of boneless lamb will be ready faster than one with bone. In addition, a piece of lamb that has a layer of fat on its surface needs more cooking time than a piece of lean meat. Depending on how big the steak is, it can stay in the oven for a few hours to penetrate.

Spices for lamb

Lamb meat is tastier if marinated before cooking (a few hours in the refrigerator). Each recipe has its own spices, but you can invent one Easter recipe new if you mix the spices and lamb according to taste and inspiration. You can use garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves, curry.


Baked lamb steak

Two recipes are basic to us for Easter: lamb stew (mother-in-law's recipe) and this girl's recipe, delicious meat cooked in the oven.

As you can see, we like lamb. It's probably normal, both my husband and I have ancestral shepherds from Marginimea Sibiului. We eat sheep, lamb and cheese in despair.

This recipe is based on the mother's steak. I changed here and there. For example, the greens used, the amount of wine used in the recipe (my mother puts less than me) and the baking time of the steak.

The perfect garnish for this meat is & # 8211 I think & # 8211 spinach puree and mashed potatoes. With an undisguised preference for spinach. Maybe because the season we eat lamb is spring. After a long period in which I longed for greens. But to put it bluntly, lamb goes perfectly with spinach. Somehow the heavier meat swings with light space and a delicious meal comes out.


Video: ΓΕΥΜΑ ΜΕ ΨΗΤΟ ΑΡΝΙ, ΣΤΗΝ ΚΑΛΥΒΑ ΤΟΥ ΤΑΚΗ ΟΥΤΡΑ, ΣΤΙΣ ΒΡΥΣΕΣ ΤΟΥ ΓΑΡΔΙΚΙΟΥ--1990. (June 2022).


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