The latest recipes

Lamb steak in wine and garlic sauce

Lamb steak in wine and garlic sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the meat, bread with garlic (puppies), making a notch from place to place, rub with spices.

Peel the garlic, chop finely, put the oil in the pan, place the garlic, place the meat, pour the water, then the wine and put in the oven.

Keep it on the fire until it is ready, the first half hour we do not open the oven, then every 15 minutes we grease the steak with sauce.

When it is ready, drain the sauce and serve with it.

And ... great appetite of course!

Ingredients Honey steak

lamb leg with bone (1.6 kg)
3 cloves garlic

2 tablespoons mustard with seeds
3 cloves garlic
3 thyme threads
1 rosemary thread
8 anchovy fillets in olive oil
peel of 1 lemon
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil

Preparation Honey steak

  1. Mix in the blender all the ingredients for the marinade (from the greens, break the leaves from the stem), until you get a paste.
    * do not add salt to the marinade because the anchovies and soy sauce are salty enough
  2. In the lamb pulp, washed and dried well with napkins, make incisions with a sharp knife and insert the garlic slices.
  3. Then rub the pulp on both sides with the paste obtained. Above be a generous layer of marinade. Put the pulp in a bowl and cover with foil. Be careful that the foil does not touch the surface of the meat so as not to damage the crust, so it is good to use a bowl! Refrigerate for at least 4 hours.
  4. Remove the pulp and leave it for half an hour to reach room temperature.
  5. Place it in a tray and put it in the oven at 220C for 20 minutes. Lower the temperature to 150C and leave for another 2 hours. Also after 30 minutes, sprinkle it with the juice from the tray
  6. After this time the steak will be made juicy and light in the blood only around the bone. If you want more blood, reduce the baking time. Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.
    * don't forget to adjust the baking time according to the weight of the pulp, mine weighed 1.6 kg

2. Sprinkle the pulp with garlic

3. Pulp with mustard marinade

We cut the garlic cloves lengthwise.

The lamb meat is washed well with cold water, then placed in a tray.

From place to place, make small holes with the tip of a knife and insert small pieces of garlic.

In a bowl add: wine, oil, pepper, salt and thyme.

Stir vigorously with a fork and pour the composition over the lamb pulp.

Cover the tray with cling film, let the meat marinate overnight or at least 6 hours (in the refrigerator).

Add water, finely chopped green garlic, paprika and mint. Cover the tray with aluminum foil.

Place in the oven for 60 minutes

Cut the potatoes into cubes and boil in salted water for about 5 minutes.

Remove the foil and let the steak brown.

Periodically grease the meat with the sauce that forms.

If the sauce decreases, add warm water.

Add the potatoes and leave the steak in the oven for about 20 minutes.

Honey steak sprinkle with finely chopped green dill and serve.

Lamb steak: 4 tasty baked recipes

At Easter, lamb is a must on Romanian tables. In the Romanian tradition, this meat can be prepared in various forms: soup, steak or steak. As tasty as it can be, the meat can be lamb, if it is prepared in such a way as to provide nutrients and be able to be eaten. truly, & icircn value.

Lamb meat in red wine sauce

Lamb meat in red wine sauce, recipe. Baked lamb meat. Lamb steak with red wine. Breaded lamb leg.

Lamb pulp in red wine sauce-Ingredient

1.5 kg of lamb pulp
a lg honey bees
250 ml of red wine
3 red onions
fresh thyme
a lemon
a garlic captain
maghiran Kotanyi
rosemary Kotanyi
mint Kotanyi
Kotanyi juniper berries
Kotanyi paprika
mosaic pepper
3 lg oil

Lamb meat in red wine sauce-PREPARATION

The lamb pulp is breaded with pieces of garlic and seasoned with a mixture of paprika, mosaic pepper, green mint, marjoram, rosemary and salt. Place in a clay pot greased with 2-3 lg of oil, pour the wine mixed with bee honey, add the lemon thyme slices, the larger chopped red onion, the rest of the garlic and a few allspice seeds.
Cover and put the dish in the oven for about 60-70 minutes on the right heat.
The last 10 minutes remove the cover / foil and let it brown slightly.
Serve with the sauce formed and caramelized onions.

To prepare this dish you need the following ingredients:

- Lamb
- olive or sunflower oil
- White wine
- garlic
- Mint
- thyme
- rosemary
- Bay leaves
- sea salt
- pepper

The lamb will be washed and cut into pieces, but not very small. After that you can place it on the tray. You will put white wine and oil over the meat. After that, cut a clove of garlic into two pieces. These will be placed in the tray, over the meat, at approximately equal distances from each other. Then you can put mint, thyme, rosemary and bay leaves over the meat in the pan. Then add sea salt and ground pepper, in quantities chosen by each, depending on culinary preferences.

After following these steps, it is important to put in the fridge for 3 or 4 hours the tray in which you put the lamb and the rest of the ingredients.

Before putting the steak in the oven, put enough water in the pan to cover it. Preheat the oven a little before. Put the meat in the oven at a temperature of 200 degrees. After 40 minutes, you must turn the meat on the other side.

In the end, the steak will be tender and delicious, only good to serve at Easter. It can be served with baked potatoes, for example.

It is a recipe that is easy to prepare, is healthy and can be a good choice for the Easter meal.

Lamb steak with garlic and rosemary & # 8211 Transylvanian recipe

I can say with my heart that this steak is the best I have ever eaten, it is exactly the same recipe that my grandmother made, just on the Saturday before Easter. For the rest of the year, this type of steak was never made again, unless I specifically asked it to be made.

In the mountains with my grandparents in Cluj County, from where I took this recipe, almost all the people in the village have a few sheep in the weeds, which at the beginning of May give the sheep to the sheepfold and depending on how many sheep each family has, they go for milk, more precisely, the sheep are a few kilometers from the house and for milking they go directly to the sheepfold. There is made, curd and urda, which is brought home ready made.

In September, the sheep come home for the winter and every villager picks them up directly from the road and if you ask me, I still don't know how to recognize them, but that's another problem.

From September until May the sheep stay at home, consume hay and oats, mount (sow or mate naturally)

The calving period is in February, so that until Easter we have only good lambs to cook.

In the year of year, the lamb steak is not eaten much, except in the form of stews, but this is another recipe, which I hope to make as soon as possible and share it with you.

Stay tuned for the list of ingredients and how to prepare it, and the result will be amazing.


  • 3 kg lamb with bone (thighs, chops)
  • 1 head of garlic
  • 1 white onion
  • 200-250 ml dry white wine
  • A handful of rosemary
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 200 degrees Celsius.

We wash the lamb meat well and clean it of any fur threads, in case they are left over from cutting the lamb.

If we have a large tray we can put both the pulp and the whole ribs, and if the tray is smaller we can portion the pieces of meat so that they fit in the tray.

Put the garlic, sliced ​​onion, white wine, rosemary, salt and pepper among the pieces of meat and put the covered tray in the oven for 50-55 minutes.

We check every 20 minutes, if we still have liquid, and if it has evaporated, we add another 50-100 ml of extra wine, depending on how much is needed.

When the meat is cooked and the fork fits well in it, without having to hold the piece of meat to remove the fork, take the lid down and leave for another 10-15 minutes or until browned.

A simple and tasty lamb steak, just like at my grandmother's house, but I don't hold you back, I wish you good work and good appetite!

Recipe lamb legs with wine in the oven

Try the recipe baked lamb meat with potatoes or vegetables and you will get a festive Easter meal to please the whole family. Sure success even without marinating in advance.

Lamb meat has a specific taste and aroma. In my opinion, it's a shame to "mask" this special taste with sour cream, mayonnaise or other additives. If you don't like the taste - give up lamb and prepare other meat recipes, see here.

Did you know that in fact, the smell pronounced of honey is it due to fat? So if you want to reduce the smell, then removes fat. However, keep in mind that without fat, the meat will be drier.

IMPORTANT: Use only commercial wine to prepare this baked lamb recipe. Homemade wine could strengthen the meat and give a dark shade.

What you need for lamb legs with wine, garlic and baked lemon:

3 lamb thighs of about 1.4 kg I used thighs from a 5.5 kg lamb
1 tablespoon without top salt
1/2 teaspoon ground black pepper
3 sprigs of rosemary
80 ml white wine
oil 80 ml
4 cloves chopped garlic
the juice of a medium lemon

How to prepare the recipe for baked lamb legs with wine, lemon and garlic?

  1. Wash and dry the lamb with a paper napkin.
  2. Season the meat with salt and pepper. Add chopped garlic, lemon juice, oil and rosemary. If you have time, let the meat marinate with this mixture overnight, but I assure you that a tender and soft meat comes out without marinating it beforehand.
  3. Then add the wine and mix the pieces of meat well. Place the meat in the pan.

5. Send the meat to the preheated oven at 200° for 30 min, up and down heating mode, without fan. Then, reduce the temperature 180° and cover with baking paper or aluminum foil. IMPORTANT: Bake for another 2 hours. Importantly, every 20 minutes, sprinkle the meat with the sauce from the tray so that it does not dry out. Eventually, you can turn it over.

Note: I covered the tray with baking paper, so this allowed the meat to evaporate in some places, but also to brown nicely. If you cover with aluminum foil, you may not get the same effect. If the meat is ready, but not browned, then uncover the tray and let it brown for the last 10-20 minutes.

I hope this recipe for lamb legs in the oven and will be found in your holiday menu.

In case you prepared the recipe, put pictures on Stories and give me a tag to see how it turned out!

You can always find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.

Preparation Baked lamb with yogurt and garlic & # 8211 delicious recipe

Here are the pieces of lamb: leg and ribs. I wiped the meat well with kitchen towels and left it on the table.

Baked lamb marinade

I mixed the yogurt with the crushed garlic, the grated peel and the lemon juice. I seasoned with salt, pepper and coriander (berries). You have to add more salt to salt all the meat! In addition, I chose to put a few sprigs of green thyme (leaves). What pleasant aromas! Also now mix the olive oil (which I forgot and poured over the pieces of meat & # 8211 see below).

I poured the yogurt marinade over the pieces of meat (placed in a large plastic saucepan) and massaged them well. You can also place the meat in sturdy plastic bags. I sprinkled the pieces of meat with olive oil. If you put it in the marinade, you don't have to sprinkle anything. I hermetically closed the pan and left it in the fridge for 24 hours.



  1. Shakasida

    I don't know what is so new and interesting here, no doubt useful, but still secondary ...

  2. Gwefl

    What words ... Super, great idea

  3. Lin

    Absolutely with you it agree. Idea good, I support.

Write a message