Every year we have some friends who know that I eat a tasty lamb at Easter. From small to large, we wrap the tray with lamb and the next day we relax in the fresh air, in the garden. Said and done but I didn't have many ideas. One thing is clear: a marinated lamb is perfectly tasted. The recipe was shaped along the way and the spicy and aromatic steak received praise.
- 3.5 kg lamb [half]
- 2 cloves green garlic
- 2 glasses of red wine
- 2 teaspoons dried Greek oregano
- 2 teaspoons salt
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- 1 teaspoon garlic powder
- 1 teaspoon peppercorns
- 1 teaspoon smoked paprika
Lard for frying
- 3 red onions
- 2 teaspoons hot pepper paste
- 1 glass of red wine
- 150 gr smoked bacon
Preparation time: over 120 minutes
HOW TO PREPARE Easter Lamb RECIPE:
- The lamb is washed very carefully. Initially I left the meat in larger pieces. After seasoning, I portioned the smaller pieces.
- Portioned meat penetrates more easily with the aromas of spices. In addition, it is easier to serve when there are more people at the table.
- Over the meat I sprinkled the ingredients indicated at the marinade and I massaged the pieces of meat with them.
- I poured the red wine on top and put the dish in the fridge for 24 hours. From time to time I turned the meat so that each piece reached the wine.
- I took out the pieces of meat and put them in a large tray. I peeled 3 red onions and cut them into rounds.
- At this point I noticed that I was in a time crisis and I remembered that I saw some chefs famous for frying meat in a pan and only then put it in the oven.
- I took out the pieces of lamb and drained them from the marinade liquid [which I kept].
- I fried the meat in fresh hot lard. The lamb quickly acquired a beautiful reddish color.
- I transferred the pieces of meat to the tray with red onions and marinade juice. I salted a little and I also distributed the hot pepper paste.
- I sprinkled finely chopped smoked bacon on top. I added another glass of red wine and put it in the oven for an hour.
- I wrapped the tray in aluminum foil and in the garden I heated the steak on the grill.
- when serving, I decorated with green parsley, slices of green garlic and cherry tomatoes.
- I served lamb steak with pickled cucumbers in brine.
- Good appetite !!!
A glass of wine goes well with lamb steak. Preferably red or pink.
4 pieces of meat with lamb bone (the bottom of the lamb legs), 3-4 cloves of garlic, olive oil, salt, spice mixture (thyme, basil, oregano, marjoram), pepper with lemon, black pepper, a pepper yellow and one red, a young zucchini, 4 mushrooms, 4 cloves of garlic, 2 carrots, 4 red onions or chives (small onion), broccoli, 100 ml white wine, aluminum foil.
The washed pieces of meat are seasoned and salted well, left to smell for a few minutes then fried in olive oil in which I previously hardened 4 cloves of garlic and mushrooms cleaned and cut in half, which I took out later on a plate. Brown well then remove and cover with a lid.
Prepare the vegetables so clean the onions from the leaves then grow them into 4, the washed zucchini is also cut into larger cubes, the peppers cleaned of stalks and seeds are cut into large pieces, the broccoli is cut into bouquets that are scalded a little with water. boiled with salt, the cleaned carrot is cut in half and then cut into 4.
Cut 4 large square pieces of aluminum foil. On each piece, distribute the vegetables evenly, including the garlic and the halves of the hardened mushrooms, season and salt, arrange in the form of nests, and on top of each nest of vegetables place a piece of fried meat, and the remaining sauce from the frying is distributed over each piece of meat, after the aluminum foil rises from the corners in such a way that the sauce remains on the vegetables.
At each nest, pour a small glass of white wine, then lift the corners of the foils and twist them carefully so as not to break them and tighten them well, sealing the meat and vegetables. All 4 ties are placed in a yena shape, higher with a lid, in which I put a little water. Cover with a lid and bake for about 60-70 minutes.
Serve hot with vegetables. It is a very delicious steak with a great visual impact, and if served with a glass of rosé wine, it will be a very sensational steak.
Try this video recipe too
How much does lamb cost this year & # 8211 Simple recipes with lamb for Easter meal
Sheep farmers are in the process of marketing lambs for Easter. Both in the markets and on social networks, lamb is in great demand now.
One week ago, lamb was sold at the Central Market for 80 lei per kg, the prices of local producers who sell their meat through groups on social networks were similar.
Meanwhile, prices have risen, so just a few days before Easter, a kg of lamb costs between 95 and 120 lei.
The most sought after are lambs that weigh between 3 and 4 kg, namely they have tender meat and only good for cooking. Those who stick to the tradition and want to have a whole lamb on the holiday table will have to take out of their pockets around 400-500 lei.
At the same time, there is an alternative to lamb. Equally good and tender, even more dietary, is goat meat. Prices are a little lower.
If you do not know exactly how to cook lamb, we recommend some recipes.
Representatives of the National Agency for Food Safety warn consumers to be careful when buying lamb and take into account the following aspects: the meat must be elastic, pale pink, evenly covered with a thin layer of white adipose tissue, with specific smell, and when you press it with your finger, it returns to its original shape.
If you want to prepare a lamb soup as delicious as possible to include in the traditional Easter menu, you must use fresh vegetables, and the greens certainly give it a fresh taste.
- 600 grams of bone-in lamb (neck, ribs, chest)
- lamb entrails
- 1 bunch green onions
- 100 g carrots,
- 100 g parsnips and parsley root
- 1 celery
- 50 grams of butter
- 500 ml borscht
- 200 ml cream
- 1 egg yolk
- parsley and green larch.
The meat is washed well, cut into pieces and boiled in salted water or vegeta. After the foam is well collected, add finely chopped green onions, then cover with a lid and let it boil.
Cut the roots into cubes, fry them in a little butter and add them to the meat pot. Leave everything to boil until the meat softens.
Remove the meat and entrails from the soup, remove the meat from the bone, cut the entrails into cubes and then put them back in the soup. Add the borscht, bring to the boil and beat with the yolk and cream. Traditional lamb soup is ready!
- 600g lamb organs
- 2 bunches of green onions
- 1 bunch of green garlic
- 2 slices of bread soaked and squeezed
- 50ml oil
- salt, pepper to taste
- 1-2 raw eggs
- a large bunch of greens - dill or parsley
Place the prawns in a bowl of water and keep cool until used.
Cut the lamb heart long and rinse with clots. The kidneys are split long and kept in cold water for 15 minutes with a little lemon juice (only if they smell like urine).
Wash and chop the onion and garlic cloves.
Cut the organs into 3-4 cm cubes or larger slices. Put the liver and kidneys aside because they will be used later.
Cut the white part of the onion and garlic into rounds and fry in oil. Cover with a lid and sauté the onion with the garlic for 3-4 minutes. Do not add salt because it will strengthen the organs.
Put the heart, lungs and spleen in the pan, then mix well. Leave to harden for 6-7 minutes with the lid ajar. Then add the kidneys and liver. Cover the pan for 5 minutes, then keep without a lid for 5 minutes.
At the end, put the green onion and garlic tails, then let them harden for a minute. Extinguish the fire under the pan. The organs must be soft, not dry.
The drum is salted at the end, after the fire is extinguished. Sprinkle with salt and freshly ground black pepper. Add salt and pepper to give the flavor a taste.
For those who want more spices, grated nutmeg, allspice or coriander can be added.
Leave to cool for an hour.
Remove the steamers from the water and spread them in the shape of a cake, but also hang over the edges. The shape should not be greased because the steamer is greasy enough to grease the tray itself.
Fill the prawns with the drob composition: hardened organs mixed with raw eggs, salt and pepper, chopped greens. They mix until they become a creamy composition.
Use half of the composition on the bottom of the cake form. Put the boiled eggs on top, then fill with the rest of the composition. Level with a spatula and pull the edges of the powder over the composition.
Preheat the oven to 180 degrees Celsius, then insert the baking tray into another larger tray and into the oven at the end. Why? Because the fat will flow out of the oven. Bake the dough for 45-50 minutes until lightly browned.
Leave to cool in the form for 3-4 hours, then put in the fridge and leave overnight. It is turned upside down and sliced only after it has cooled completely.
This traditional lamb stew can be served with fresh vegetables such as radishes and green onions.
- 4 kg of lamb with bones
- sea salt
- freshly ground pepper
- paprika sweet or hot, according to preference
- a little bit of oil
The lamb is seasoned with the traditional spices, present in each house: salt, pepper and paprika, sweet or hot, according to your preferences. Grease with a little oil and then wrap in aluminum foil. Let it cool for a few hours.
If it is to be served at lunch, it is good to do it in the morning to reach room temperature before it is cooked.
Pour two cups of water into the pan and then cover the lamb in the oven with aluminum foil. Put the baking tray of lamb in the oven at 180 degrees Celsius. Leave the lamb steak to bake for two hours. Every 30 minutes, check the level of the liquid in the tray and then fill it with half a cup of warm water.
In the last 30 minutes, remove the aluminum foil and then raise the temperature to 200 degrees Celsius.
Now that the steak is ready, brown, tender and sticky, it is served with green garlic sauce. If you want to eat as healthy as possible, choose to add a green salad or a portion of natural potatoes.
The lamb steak tastes great as long as it is hot and fresh. After it cools, a layer of at least a finger of gelatin will form in the tray. That's because the sauce coagulated. However, the meat is well served and cold. You can use it in sandwiches or salads because it is extremely healthy. What is easier to cook than lamb steak?
Lamb steak, the best secret recipes for Easter directly from the country
Bait for lamb the best secret recipes for Easter
Lamb is not missing from the festive Easter meals. Orthodox Christians celebrate the Resurrection of the Lord this year on May 2. On this occasion, the housewives started preparing for the Easter holiday menu. How to prepare the best stain for lamb. What are the best secret recipes for Easter straight from the country. You're going to lick your fingers.
15 recipes for the Easter meal
No matter how much work you have and how little time you spend in the kitchen, you rarely find a house without painted eggs on Resurrection Day. And to help you with ideas, here it is how to decorate Easter eggs with leaves , how you can dress them in napkins or how you can paint them with natural ingredients !
Recipes for appetizers for the Easter meal
In addition to the common spring dishes, with appetizers, dishes such as stuffed eggs, delicious fresh radishes, or stick-cut cucumbers, I also recommend a series of eclere aperitif .
In essence, you can fill them with what you want. But if you prefer the healthy and nutritious version, you will choose avocado paste. But they will not disappoint you even if you fill them with cream cheese or pate.
The most zealous housewives, however, will not shy away from preparing a delicious beef salad to complete the meal, in terms of Easter appetizers.
If you are still serving a series of heavy meals, prepare beef salad with chicken , which is even easier to make, and more friendly to the guests' stomachs.
Main course for Easter meal
For those who really care about traditions, there is no Easter without honey soup or honey steak , to mark the Easter holidays.
For others, however, who do not necessarily want to eat lamb, or even do not support this type of meat at all, there are many alternatives steak recipes for pasta , and The soup can even be vegetables or a loboda bags , to balance the caloric intake a little.
Dessert recipes for Easter meal
Easter without cake, you rarely meet. Even those who do not have time can use a trick and prepare one cake without kneading, with walnuts and cocoa plenty.
Otherwise, if you don't necessarily care about customs, you can also try the English version of glazed mini-cakes , a miniature delight that will disappear from the table in record time.
As far as foreign recipes are concerned, the Italians also have a very nice dessert snack, woven and colored Italian coil , in the center of which you will place a beautifully decorated Easter egg. If you want to buy one cozonac Panettone , try it before you make it at home, and you will see that it turns out better than anything you can find to buy.
You have a little time left, but would you like a creamy and traditional dessert? Try it easter recipe without dough , a dessert that you put in the oven in a maximum of 10 minutes!
And because just the cake or Easter are not enough to satisfy our craving for sweets in the days after the Resurrection, here and 10 simple and quick cake recipes , which you can place on the Easter table.
Traditional lamb stew old recipe step by step
Traditional lamb stew old recipe step by step. Fine honey flavor, fragrant if creamy, not inaccurate! Lamb fillet recipe with puree and boiled eggs, with onion and green garlic. How to make lamb, chicken or pork? What organs are exposed? How are organs cooked for Easter?
In our house, the traditional lamb cheese is made according to the recipe of the great-grandmother Buia from Sibiu. From her I learned to do creamy and fragrant lamb's liver, which is not inaccurate at all because the organs are NOT boiled in water but are hardened with green onions and garlic, just like stews! Very few people know about this trick, 99% of the recipes are with boiled organs that become dry and hard. Then the world is surprised that the liver does not bind, it spreads when it is cut and it is sour and dry. Not to mention the major mistake of boiling all the organs from the beginning, as they have different textures and cooking times: we do not boil the delicate liver at once with the heart! This blunder is also common in preparation sausage From home (lebar, sausage) and the result is disastrous: the fragile kidneys become rubbery and the liver becomes gray, bitter and crumbly.
There is a difference from heaven to earth between the two methods and I urge you with all my heart to try the one that involves hardening the organs and the onion.
I've already shown how to make this lamb stew since the first year of blogging (see the 2014 recipe here). Since then it has been tested by thousands of readers and has been taken over by other blogs or culinary sites (which until then did not use this technique). Good luck to all those who appreciated the recipe and the final product: an exceptional lamb liver!
Why did I choose to redo the recipe? I didn't change anything about the ingredients or the technique for preparing the drob, I just gave it another form of presentation: the overturned one in the shape of a cake and with a few boiled eggs in the middle. I don't know why this model has become so popular with us & # 8230 It doesn't make much sense to put boiled eggs in the oven as long as there are already poached eggs on the Easter table that we eat after we hit them. Why load the drob with other eggs? Mystery!
For those who do not eat Easter lamb I also have recipes pork or veal (recipe here) or that of chicken liver with mushrooms (recipe here) & # 8211 mounted in individual tart shapes. Both are prepared following the same principles and the result is fabulous in both cases.
From the quantities below results a traditional drob sufficient for 10-12 servings. The right shape is a cake of 30 x 12 cm and has a height of 8 cm. In the pictures you can see how I made this drob and in a smaller shape (20 x 12) because I used part of the composition in another recipe & # 8211 the drob in pie sheets.
I recommend another Easter specialty: ribs (lamb breast) stuffed with baked, baked & # 8211 recipe here.
Lamb, pepper, paprika, lard or lard, salt, 3-4 cloves of garlic, potatoes, lettuce, onions.
The meat, never forgotten, is cooked on the flame, in order to burn the hairs. The bone is broken with satire in 2-3 places, so that the meat can be burned in pieces, when it is fried.
The lamb is reduced a lot when fried with the bone, it will keep its shape better. Place the piece of meat in a tray or pan suitable for its size so that there is no free space around it (otherwise the sauce will burn), sprinkle with a pinch of pepper and a pinch of paprika (which is spread with the hand on the surface), to brown nicely, then grease well with lard or oil. Place the tray in a well-heated oven, where it is left for about 20 minutes, until it browns a little, then sprinkle with a little fine salt and add 3-4 tablespoons of water to the pan. From time to time, the meat is turned to brown evenly, sprinkling each time with the sauce from the tray, which is filled with as much water as necessary so that it does not burn. After it has browned a little, the meat is covered, so that it remains more juicy.
Fry in about an hour and a half. When it is ready, put 3-4 cloves of garlic in the sauce, cut into slices and sprinkle the steak well with this sauce, so that the garlic tastes more intense. Serve with potato salad prepared with onions, lettuce, french fries, etc.