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Along with a mint sauce and a garnish of new potatoes, I guarantee that it is all you need to have a truly wonderful holiday.
You need: A well-shaped lamb leg, 6-7 cloves of garlic, 5-6 sprigs of rosemary, 4 sprigs of thyme, 5-6 mint leaves, about 80 ml of olive oil, 200 g of smoked meat ( I use smoked pork breast), 50 ml of semi-dry red wine, fresh lemon juice, 150-200 ml of water, 1 kg of new potatoes washed well beforehand, fine salt, coarse salt and pepper to taste .
Finely chop the garlic and mint, and then put them in a mortar. Start mixing well, gradually adding oil. Incorporate fresh lemon. Continue this process until you get an emulsion.
Find out all the preparation steps in the video recipe https://youtu.be/AADRwRNON84
- 1 kg of mutton pulp
- 500 ml of vinegar
- 4 medium onions
- 2 carrots
- 1 parsley root
- 1 small celery
- a glass of red wine
- Bay leaves
Onions and vegetables are cleaned, washed, sliced and boiled. When they have softened, pour the vinegar and season with salt, pepper and bay leaves, letting it boil until the juice decreases, then take the pot off the heat, add the wine and leave to cool. The pulp is cleaned of fat and skin, then put in a porcelain dish, pour marinade over it and leave in the refrigerator for at least three days before serving.
Roast honey pulp
I think we think too little nowadays to discover new tastes and approaches, or to rediscover the old, simple, tasty and good-tasting flavors and foods that people used to make more of. It's hard for us to find a middle line, of decency, and either we fall into embarrassment, mixing ginger in any food just because it's a fashionable ingredient & # 8220a, or we get into the ordinary and don't get out of the chicken breast grilled (mecca of lack of inspiration) with poorly fried potatoes, in oil too cold or too old or too palm.
It is as if we stubbornly refuse to leave the supermarket, the comfort zone of mediocre ingredients, and thus bring the butchers and groceries to the brink of bankruptcy. We take honey from mol, sausages from Auchan and small ones from Kaufland (that's why you rule, that's why good, with a little more garlic). We are apparently doing well with two meal vouchers and lunch and beer. But we do all this without thinking about the butchers, those few who are still there, who try to bring a trace of quality in the products they sell (yes, I know, a lot of them have given up and have chickens to taste in the butcher shop and piglet from anywhere).
And what do we do when we want something else, anything but the bodybuilder chicken and the drugged pig? There are few options, but I'm glad they still are. And there are still a few people looking for different products.
How do you do, for example, if you want to eat one day, say, a goose stuffed in the oven? Where do you get it from? Pan flute! Or a chubby rabbit that you dream of drowning in wine and fried on a bed of vegetables, where do you get it?
The other day I dreamed that I was somewhere in the mountains and I was making something on the roaster, a piece of meat. I didn't see her in a dream, I didn't smell her, but I knew she was a fat autumn lamb. And when I woke up, that's what I wanted to eat. I ruled out the road, useless in fact, to the supermarket. I knew a non-Romanian butcher's shop at Crangasi Square (because yes, even if there are still butchers, most of those with good meat belong to the Arabs).
And from there I took a lamb leg. Fresh, clean, which he showed me on all sides without me asking for it (to see that it's not half meat half tallow). I took her home and I was happy.
On the way home, on my street (a kind of infinite parking lot where you can only walk on the sidewalk in an Indian line wiping all the cars with a jacket), I came across a dairy store. It's not Mega Image, nor any other hyper / super / mini market. It is a store dedicated to dairy products, by a producer from Braila. Joli Ju calls them, and I advertise them for free and I congratulate them for opening their own distribution stores. They have there a matured cheese (a kind of Parmesan but without controlled origin) absolutely decent, flavored milk, fatty yogurt and others. But no more advertising & # 8211 I took from them everything, including yogurt that I thought I would make friends with my lamb leg.
Before I befriended the lamb, I introduced him to some tahini (sesame paste), also taken from his Arab friend, and some fresh, finely chopped mint.
With salt and pepper it is understood that I put it on the meat, after which I stuffed it in yogurt.
After about two hours in the fridge, during which time the yogurt, the enzymes in it, actually did their job, I rolled the pulp and tied it as I could. If he had a bone, I wouldn't do this job, which was quite time consuming.
Wrapped in baking paper, then wrapped in foil (he says it's not good to put the foil directly on the meat, because it tastes good) it sat in the oven for 3 hours on low heat (160 degrees).
After that time, I unpacked it and took it to me in a dream. Not being lucky enough to have a yard around where to drink mulled wine and spin it, I put it in the oven toaster for the final browning. And we sat and watched him spin.
And that's about it. I took it off the toaster, let it sit for a few minutes, and simply, without too much fuss, ate it.
And I stop here, urging you to look for and support neighborhood butchers, local products, people trying to put something else on your plate. Let's get out of the dictatorship.
Ingredient Honey Pulp Oven With Mint Pesto:
- 1 large leg of lamb, deboned, weighing 1-1.2 kg.
- 1 clove of garlic
- 3 tablespoons lightly fried pine nuts
- 1 large bunch of fresh mint
- finely grated peel of 1 lemon
- lemon juice to taste
- 70 ml. olive oil + 1 tbsp
- 50 grams of parmesan and freshly ground pepper
- sauce: 1 glass of semi-dry white wine, 1 tablespoon worcesteshire sauce, 250 ml. concentrated beef soup (aspic), 30 grams of butter, salt and pepper to taste
- for serving: garnishes of your choice, greens, etc.
Preparing Baked Lamb Pulp with Mint Pesto:
1. Remove the meat from the refrigerator and leave it at room temperature for at least 30 minutes. Preheat the oven to 190 degrees and bake the whole garlic clove for 15-20 minutes, until you feel it soften. Meanwhile, the mint is washed, dried and finely chopped.
2. In a food processor (or in a classic mortar) squeeze the baked garlic cloves (you will see, they slide very easily from their shell). Add mint, Parmesan cheese, 1 pinch of salt, fried pine nuts, grated lemon peel and 1-2 tablespoons of oil from the beginning. Process (or work with the pistil) until a paste is obtained.
3. Add the oil gradually, in a thin thread, until a consistent pesto is obtained, which is seasoned to taste with salt, pepper and lemon juice (if desired).
4. If the lamb leg is not already deboned, it will be easy to do this at home. If you do not like the taste of lamb too much, remove as much of the fat from the surface.
5. Unwrap the lamb pulp so as to obtain a piece of uniform thickness and season with salt and pepper.
6. Grease the meat on the exposed side with half of the mint and baked garlic mixture prepared in points 1-3.
7. Roll the meat carefully, as tightly as possible, with the pesto filling inside, fix with toothpicks and tie tightly with kitchen thread. Start the oven and set it at 200 degrees Celsius.
8. Heat a pan on the fire and add 1 tablespoon of olive oil. The tightly bound lamb leg is browned in the pan, about 3-4 minutes on each side, turning it as many times as necessary to create a reddish crust.
9. Transfer the lamb pulp to a suitable dish for the oven and bake according to the preferences of internal cooking, from 20 minutes (with 57 ° C) the internal temperature of the meat) for the steak in the blood, to 25-30 minutes (64 ° C internal temperature) for medium cooking and up to 35-40 minutes (77 ° C internal temperature) for complete cooking. I prefer the average degree of cooking, because the lamb has a very soft meat anyway and I like it to remain a little juicy and pink.
10. The steak must rest for 15 minutes before being cut and served, in the meantime the sauce is made: degrease, dabbing with an absorbent kitchen napkin, the pan in which the lamb leg is browned. Put the pan on the fire and heat it for a few minutes, then add the white wine, scraping with a spatula any adhesions from the bottom of the pan. Bring to a boil and add the beef soup. After two or three boils, strain everything into a saucepan and continue cooking until reduced to 1/3. Pass add the Worcestershire sauce and then the butter. Remove from the heat and incorporate the butter by mixing, you will notice that the sauce will thicken nicely. Season to taste with salt and pepper.
The steak is removed from the splints with which it was tied and the toothpicks are removed. It is cut after the passage of the & # 8222 regular rest time & # 8221, which has a very important role, during which time the meat fibers are impregnated with the juices that have been stirred by the high temperature to which the meat has been exposed.
Serve with whatever you like, from the classic mashed potatoes, baked new potatoes, rice, sauteed vegetables, etc. I prepared a mash of peas, potatoes, sweet potatoes and beets, all boiled in salted water and then fried briefly and shimeji mushrooms sautéed in butter and seasoned with 1 tablespoon of the sauce prepared in point 10, salt and pepper. On the plate there is also the preserved mint pesto, the steak sauce in individual dishes and a few strands of watercress.
As it often happens, I also changed a few plating options for this preparation, until I came to a satisfactory one. Besides my obvious satisfaction (I'm not even talking about my husband's level of satisfaction), of course there were also the inherent side effects (read disaster in the kitchen).
Courage, hard work and great appetite!
Lamb Pulp With Garlic, Feta And Mint
1. Preheat the oven to 230C. Weigh the boneless lamb meat and calculate the cooking time (18 minutes per 500g). In this way it is cooked medium (slightly pink in the center).
2. Melt the butter in a large pan over low heat, add cumin and garlic, then let it simmer for a few seconds. Add the onion, then leave it on the fire for 2 minutes or until soft.
3. Meanwhile, cut the spinach. Add to pan over medium heat, gradually. When it is hardened, boil it for 1 minute, then put it in a strainer and press it to remove any excess liquid. Season and allow to cool. Add dried oregano, chopped mint, feta and olive oil.
4. Fill the lamb with the spinach mixture with the feta, then fix it with 4 small skewers. With a sharp knife, small slits are made everywhere. Cut the remaining garlic clove and put 1-2 pieces in each slot. Rub everywhere with olive oil and season well.
5. Put in a pan and leave in the oven for 20 minutes. Lower the oven temperature to 200C for the rest of the cooking time.
6. Remove the lamb on a plate, cover with foil and leave to cool for 15 minutes. Drain the excess fat from the pan, put it in a pan and add the chicken soup. Boil until reduced. Season to taste, if necessary. Cut the lamb and serve with the sauce.
Baked lamb steak
Here is a delicious recipe for baked lamb steak for Easter.
& # 8211 lamb (lamb leg and breast)
& # 8211 2 tomatoes
& # 8211 1 red bell pepper
& # 8211 a few cloves of garlic
& # 8211 oil
& # 8211 salt, pepper and thyme to taste
& # 8211 vin rosu
Method of preparation:
Wash the pieces of lamb well in some water (cold water), until the water remains clean on them, then leave for 15 minutes in water with vinegar (3 parts water to one part vinegar) while covering them, to remove odors unpleasant, then grease the lamb with oil, sprinkle salt, pepper and cumber to taste.
Make 2 or 3 small holes under the skin of each piece of meat and add 2-3 cloves of garlic, then put the tomatoes and bell peppers cut into slices over the meat (for more flavor and tenderness), then place the pulp of lamb in the oven tray (tray covered with a lid), which has been heated well before.
Leave it in the oven for about 15-20 minutes, then add a few tablespoons of water to the pan. 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, the lamb steak is almost ready (towards the end, sprinkle the meat with 4-5 tablespoons of red wine and leave a little). 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 (in order for the lamb steak to be more tender, sprinkle with a little brandy).
We served this delicious steak with green garlic sauce (made with tomatoes) and polenta.
Easter honey steak
For the vast majority of us, Easter represents red eggs, Easter, drob and lamb steak. Personally, I admit that for me the culinary stars of the Resurrection are eggs, Easter and cake, lamb has never been my favorite, but every year I found a way to make a delicious steak.
What can you cook from lamb:
The hind legs of the lamb are best cooked in the oven.
Make a steak with wine or marinate them in yogurt, or with various spices. If you are going to cook the lamb steak, choose the back leg. Make sure it reaches you. 1 kg of pulp is enough for 4 people. Before putting the pulp in the oven, remove some of the fat from the outside and season the meat to taste.
Lamb's neck or necklace It is good for soup or stew. Also for the soup, you can use the head of the chest, the part under the ribs.
ribs they are generally baked.
Chops they are very soft and tender, which is why they are excellent grilled dishes.
fillet you can fill it with vegetables or you can make grilled lamb skewers.
Baked lamb steak is truly a delicacy, which can be served with a horseradish or mint sauce. You can put almost any spring vegetable next to lamb steaks, from asparagus and artichokes to potatoes, green beans, peas or carrots.
Lean lamb has few calories, is a red meat, rich in fatty acids, contains iron, selenium, zinc (100 g of lamb contains 40% of the recommended daily dose of zinc) and vitamin B complex.
But to ensure the proper functioning of the body, roast lamb and eggs must be associated with many salads and seasonal vegetables. It is good that they are steamed or, most preferably, eaten raw.
Grilled lamb with kiwi and mint garnish
The Easter tradition requires the preparation of lamb dishes to celebrate the Resurrection properly. If you like grilled meat and less common garnishes, you can try this recipe:
500 grams of lamb muscle or leg, cut into slices
1 squeezed lemon
3 cloves of cleaned garlic
1 cup beans (canned, without liquid)
1 bell pepper
60 grams of feta cheese, crushed
3 kiwis, cleaned and cut into pieces
1 tablespoon chopped mint leaves
1 tablespoon olive oil
Method of preparation:
1. Heat the grill.
2. Put the lemon juice and garlic in the blender. Stir until smooth. Grease the lamb with the mixture and set aside for 30 minutes.
3. Grease the grill with oil. Put the meat on the grill and let it fry enough. Set it aside for 15 minutes before cutting it.
4. Cut and mix the beans, peppers and feta cheese into a large bowl. Mix kiwi, mint and oil in a blender until smooth. Add over the lamb, with salt and pepper to taste.
Spinach with lamb
Spinach recipe with lamb, prepared with carrots, celery, onion and broth
Lamb with peas
Recipe for lamb with canned peas, prepared with tomatoes and greens
Honey stew (German)
German lamb stew with onion sauce, peas and ribs cut into squares, served with vegetables
Tian honey Nicoise
Serve hot on a plate of embarrassment rubbed with garlic, over which is placed a layer of spinach, mushrooms and tomato sauce well pressed with a fork.