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Lamb chops are seasoned with salt, white pepper and white wine. Finely chop green thyme and leave for about an hour.
We cut the potatoes into thin slices and fry them in oil; I dry it on an absorbent paper napkin.
The meat is prepared before being served at the table, to be hot. In a frying pan, heat the lard and fry the meat on both sides. Because the lamb chops are small and don't have much meat, I put 5 pieces per person. We don't leave them in the pan for long - I personally plan to make them more pink, to be pink in the middle. We take them out and in the left fat we put the sauce made of demiglasse powder mixed with cold water. Stir until thickened and then add sweet cream. Add a little green thyme and then pour the sauce over the chops.
Serve with fried artichokes and salad.
We are still pampered by summer, even if autumn has come on the calendar. And as we have become accustomed to in recent years, September will certainly be a month with high temperatures. So I thought I would show you how to prepare some recipes based on lamb, which go very well at this time, not just in winter.
Baked lamb leg with vegetable sauce
Take a leg of lamb's back and stuff it with garlic, rosemary and thyme. Sprinkle with salt, crushed black pepper and olive oil and give it a spa-worthy massage. Then leave it to cool for at least 3-4 hours or, even better, overnight. But it can stay in the fridge for two days to marinate. When it is to be put in the oven, take 3-4 carrots, two peeled onions, half a celery, all cut into large pieces, 2-3 bay leaves, 2-3 cloves of garlic and peppercorns and place on the bottom of the tray. , and put the lamb leg on top. Pour half a glass of white wine and half a glass of basic vegetable soup. Put in the oven for 50 minutes at 180 o C. Remove and cover with baking paper moistened with water, and on top cover with foil and put back in the oven, this time at 160 o C for 3 hours. Remove the pulp and strain the remaining sauce into the pan, and discard the vegetables.
Lamb chops with new potatoes
The chops are so tender and taste so delicate that it's a shame they're marinated. I prefer to put them directly on the grill, only with salt and pepper. But next to it I want to make a new potato garnish. Wash the small potatoes well, as they are in the shell. Then cut in half and leave for about 30 minutes in salted water so that the salt enters them. Drain and wipe off water. Take leeks separately and cut into slices. We still need 2-3 cloves of coarsely crushed garlic, rosemary, thyme, smoked paprika, salt and pepper. Saute the potatoes in olive oil for about 7-10 minutes until soft. Add the garlic, spices and after a few minutes add the leeks and leave for a few more minutes. When ready, add chopped parsley. Along with the chops and the potato garnish with leeks, you can also put halves of tomatoes made on the grill.
If you do not have new potatoes, you can also use normal potatoes, also with well-washed peel and cut into large cubes.
If you want to speed up the process of cooking vegetables, then you can blanch the potatoes for 2-3 minutes and then saute them as in the steps above.
Baked lamb chop with potatoes
The lamb / goat cutlet is the part of the animal that, after the flesh and muscle, is the most sought after by chefs for preparing recipes that are as simple as possible, all the more delicious. Grilled or baked, the chop is easy to prepare and can be served with or without garnish, with or without sauce.
As lamb / goat meat is usually tender, it does not need to be soaked.
This recipe can also be prepared from mutton / mutton chop, in which case maceration is indicated to obtain a very tasty dish.
Ingredients needed in the recipe: a whole lamb chop, potatoes (preferably new potatoes), spices (peppercorns, thyme sprigs, bay leaves, mustard seeds, rosemary sprigs, 5-6 coriander seeds, 2-3 cloves, 2 -3 beans, coarse salt, green garlic, mustard paste.
The lamb chop is left with the fat on it. It would be a real culinary crime to get rid of fat. Do not grease with pork oil / lard. Saul (fat) will form a crust during baking, and all the meat must will remain under the crust.
The lamb chop and spices are placed in a baking tray. Add a coarse salt powder.
Let's do a little advertising! The lamb chop, viewed from another angle, highlights the special texture of the piece of meat with bone and the layer of fat, essential for cooking in the oven. Note the pink color of raw lamb.
Bake the tray in the hot oven of the stove, over high heat, for 10-15 minutes, during which time the crust formed by the lamb saddle will become slightly copper.
For a particularly strong seasoning of the preparation. During this time, when the temperature in the oven is high, the spices will be fried in the fat drained from the meat. The sizzling of the meat will guide us in time, as long as the flame in the stove oven is large.
After 5-10 minutes, place the tray in the oven, in order to give an additional flavor to the preparation, put 1-2 cloves of green garlic in the baking tray. If we leave the garlic cloves at the beginning, on a high flame, we risk that the garlic will ripen prematurely and give a bitter taste to the preparation.
The lamb chop has become copper, the garlic has also changed its color a little fresh, the spices have been fried, the green bay leaves have become crispy.
Which mustard do we choose? The lamb chop turned copper is removed from the stove oven and greased with mustard paste. The mustard used (hot, sweet, classic, with or without berries) gives the dish the favorite taste of every housewife. Professional gourmets will be delighted by the variety of taste.
Sufficient fat has been gathered in the baking tray to be able to continue cooking the meat under steam.
The baking tray is covered with baking paper, moistened with cold water and squeezed.
Reduce the heat to the oven, as appropriate, and place the baking tray in the oven for 35-40 minutes, depending on the size of the lamb chop.
Remove the tray from the stove oven, using kitchen gloves. Peeled potatoes are added to the greased baking tray.
New potatoes are preferable. They are cleaned using wire sponge, used in the kitchen.
Washed and cleaned potatoes are kept in cold water with coarse salt to which a few drops of lemon juice have been added, so as not to blacken.
Reinsert the tray covered with baking paper in the oven for 15-20 minutes.
Remove the tray from the oven, return the potatoes to the pan and reinsert the tray into the oven on the stove, at the right heat, without being covered with baking paper, for 10-15 minutes, during which time the potatoes will brown and the meat will bake exactly as needed.
Remove the baking tray from the stove oven and cover with baking paper for 10 minutes, during which time the meat will become juicy again.
If you don't like fat-soaked potatoes! Before covering the tray with baking paper, remove the potatoes in a pan covered with a lid (so that the potatoes are kept warm) from the baking tray, using a whisk.
The preparation is served on heated plates so as not to grease the fat on the plate.
The dish can be served with green garlic sauce & # 8211 see Romanian juice sauce.
A seasonal salad can not miss & # 8211 leurda, moon radish, green onions and garlic, green parsley, coarse salt, olive oil, lemon juice.
What holiday would that be, if we didn't have people with glasses of white or red wine, dry or semi-dry and even sweet? Each to his own taste.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't forget to smash some red eggs and wish your loved ones all the best, beautiful and healthy with the risen Christ!
10 suitable potatoes
1 handful of cherry tomatoes
1 handful of Kalamata olives
1 piece with 6 lamb ribs
a few sprigs of rosemary
6 cloves of garlic
Preheat the oven. Boil the potatoes in boiling salted water for 10 to 15 minutes or until soft, then drain. Meanwhile, squeeze the tomato seeds and remove the olive seeds.
Heat a generous amount of oil in a pan over high heat, add the lamb ribs and brown them, then take them out on a plate.
Cut the boiled potatoes and turn them over in the pan, then fry them for a few minutes over medium to low heat. Add the tomatoes and olives to the pan, then season with salt and pepper to taste. You pick the rosemary leaves, spread them over the peeled garlic cloves and put them in a tray and sprinkle everything with a little oil. Pour the vegetables from the pan into the baking tray.
Place the piece of lamb ribs over the potatoes in the pan and put it in the oven. Depending on how big or small the ribs are, it will take between 20 and 30 minutes to ripen. The meat will be pink in the center, so you can add 5-10 minutes to the cooking time, if you like it to be better done.
When the lamb ribs have browned, you slice them and you get 6 chops. Serve hot with crispy potatoes in the pan. If you want, serve with a green salsa sauce or a drop of oil.
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Baked lamb steak simple honey recipe in the pan
Baked lamb steak simple honey recipe in the pan. Roast lamb with green or breaded garlic sauce. How to make Easter lamb in the oven? Red and juicy steak. Crispy on the outside and juicy on the inside. Sticky. Drain the meat from the bones after 2 hours of baking. I really like this steak! I season it in the evening (Saturday) and bake it at noon on Easter Sunday. With the rehearsal of Pentecost. At Easter I took a lamb of about 8 kilos, which I divided in two.
I made the front train and the ribs for Easter and I froze the hind legs for Pentecost. Now it's time to thaw them and pull another red steak. What's the secret? I leave it almost & # 8222natur & # 8221, only with salt, pepper and paprika (sweet paprika). No thyme, no rosemary, no wine. Nothing! Only sweet and tender lamb. I'll make him some new french fries next to it, oh simple lettuce and a clove of green garlic & # 8211 that everyone distributes on their plate. It's good and without!
We used to bread the meat with slices of garlic cloves. I don't like it like that anymore because garlic changes its taste when baked. I'm not saying I don't like baked garlic !! I really like it in other combinations like chicken steak with 40 garlic cloves or in pasta sauce made of caramelized tomatoes and garlic.
I also leave you the collection of garnishes that match the lamb (salads, vegetables, sauces, dressings) & # 8211 see here.
Lamb chops with green vegetables
The recipe is with chops, but you can also use muscle.
ingredientsfor 4 servings. Cooking time: 25 minutes
12 lamb chops, well cleaned
1 tablespoon rapeseed or olive oil
Grated juice and peel of a lemon
2 tablespoons olive oil
Fresh basil leaves, cut
2 cloves of garlic, crushed
Salt and freshly ground pepper
Method of preparation:
1 Place the chops in a shallow bowl. Mix the oil, juice and grated lemon peel, salt and pepper, then grease the lamb with this mixture and leave it to marinate at room temperature for 15 minutes.
2 Meanwhile, mix the dressing ingredients.
3 Heat the grill over high heat, then place the chops on it for 3-4 minutes on each side, until cooked through. Turn them over once.
4 Serve the lamb with new potatoes and a mixture of peas, green and red beans, on which you pour a little dressing.
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1. Heat the Airfryer to 200 ° C. Put the garlic in a sieve, pour oil and put it in the Airfryer, and set the timer to 12 minutes. Brown the garlic well.
2. Separately, mix the rest of the spices with sea salt, pepper and olive oil. Grease the chops with half a tablespoon of the mixture and leave for 5 minutes.
3. Remove the garlic from the sieve and heat the Airfryer to 220 ° C.
4. Place 4 chops in a sieve and place in the Airfryer. Set the timer to 5 minutes. Fry the chops until golden brown on top, but the meat remains red or pink inside. Keep warm in a bowl until the other 4 chops are fried.
5. Crush the garlic between your fingers over the mixture of oil and spices. Add salt and pepper, then mix well.
6. Serve the chops with this garlic sauce.
• You can serve this dish with stewed couscous and zucchini, as well as with rosemary potatoes.
• You can make this recipe with other types of meat depending on your preferences: chicken, beef or pork.
Ingredients Baked lamb steak, marinated in yogurt with garlic
- 1 leg of lamb of 1.5 kg.
- 350 grams of fatty yogurt
- 1 lemon
- 4-5 cloves of garlic
- 30 ml. of olive oil
- 1 tablespoon finely crushed coriander
- 1 teaspoon of salt to taste
Optionally, a gasket for which I used:
- 1.5 kg of potatoes
- 4 young carrots, cleaned and cut into pieces
- 1 red onion cut into large pieces
- 1 leek, white and light green, cut into rounds
- 3-4 teaspoons of olive oil
- 2 rosemary branches
- 4-5 thyme branches
- salt and pepper
Preparation Baked lamb steak, marinated in yogurt with garlic (video)
Preparation of meat and marinade
1. Carefully clean the lamb's flesh of the silver skins and fat on the surface, which are responsible for the odor that many find repulsive.
2. Insist until the pulp is well degreased.
3. Wash the lemon well with warm water, drain and shave the yellow part of the peel. Peel the garlic. Add the yogurt, lemon peel, corinadrad, salt, ground pepper, garlic cloves, olive oil, olive oil to the blender bowl and mix until the garlic is completely crushed. Add the lemon juice and mix well. Half of the sauce obtained is poured into a bowl or jar with a lid and kept in the refrigerator, we will serve it with the steak.
4. Put the lamb pulp in a large bag and pour the remaining yogurt sauce over it. Tie the bag so that it retains as little air as possible, massage the pulp so that the marinade reaches everywhere and refrigerate for 8 hours.
5. The next day, take the bag of lamb out of the fridge and let it return to room temperature. Start the oven and set at 190 ° C. Optionally, it is possible that at the same time with the steak we obtain a garnish with assorted vegetables, we simply mix all the ingredients from the list in the tray that will sit under the meat while cooking in the oven. Be careful not to put vegetables in that tray, spread it on baking paper so that the juices that fall from the meat during baking do not burn!
6. Place a suitable size grill on top of the tray and on the grill, the lamb leg well drained of the marinade. Cook for 1 hour-1 hour and 1/4, depending on the tenderness of the meat and the desired degree of cooking. Halfway through the cooking time, you can turn the lamb meat on the other side so that it browns evenly.
7. Once the lamb is roasted, let it rest for 15-20 minutes before serving. Serve with yogurt sauce with preserved garlic, which is enlivened with a little chopped green parsley (you can also add fresh yogurt or lemon to the sauce, depending on how concentrated you want it). Good appetite!