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Stuffed lamb ribs

Stuffed lamb ribs

In order to linger as little as possible in the oven, the lamb organs are boiled, put through the mincer, and the minced meat is smothered with green onions and peppers, in oil, over low heat.

Mix the organs with the meat thus obtained, add the finely chopped dill and parsley, eggs and soaked and squeezed bread. Season to taste with paprika, salt and pepper.

From the lamb ribs we detach the meat, from one side to the spinal cord, making a pocket, which is filled with the above mixture. We catch the pocket with toothpicks, not to open during boiling and place it in a heat-resistant dish, then add water. Put in the oven, over high heat until it starts to boil, then over low heat, leave it for about 15 minutes on one side and then another 15 minutes on the other side, so that it can brown, turning carefully.


After boiling, take them out on a plate, and after cooling we cut slices along the ribs, obtaining a chop look.

If you try it once you will always prepare it.

Good appetite!


Grilled specialty for the Easter holidays.

Marinade: in a large bowl, grind bay leaves, multicolored pepper, enibahar, salt. Pour 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and 1 cup of red wine over the spices. Two lemons and a squeezed orange are added together to all the listed ones, thus constituting the marinade.

Meat, which has been refrigerated with the marinade for at least 4 hours, is placed on a well-heated grill and fried for 10 minutes on each side or according to preference.


Lamb recipes

Our tradition recommends lamb dishes for Easter meal. Here are some tasty, flavorful and tastefully arranged lamb & # 8211 preparation ideas.

Lamb ribs on the tray
Ingredient: 16 pieces of lamb ribs, rosemary, 50 ml of sunflower oil, salt, black and red pepper, special spices for lamb, 100 ml of semi-dry red wine, 4-5 cloves of garlic, 6 potatoes, 4 carrots.

Method of preparation: For starters, clean the skin ribs, wash them well, let them drain, season them with salt, pepper and special spices for lamb and leave them to soak for a few minutes.

After that, they are fried in hot oil. Let them brown over low heat until they change color and then put them in the pan, sprinkle with wine and a little water and put them in the oven at 120 ° C.

Meanwhile, cut the potatoes and carrots into rounds and place them in the pan along with the lamb ribs. Sprinkle with wine so it doesn't dry out.
Towards the end, 15 minutes before turning off the oven, sprinkle with sprigs of rosemary and crushed or ground garlic. The ribs are served garnished with rosemary and green salad or lettuce.

Lamb steak

Ingredient: lamb leg with bone (1.6 kg), 3 cloves garlic.

Ingredients for marinade: 2 tablespoons mustard seeds, 3 cloves garlic, 3 thyme, 1 rosemary, 8 fillets in olive oil, peel of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, pepper .

Method of preparation: Mix in the blender all the ingredients for the marinade (from the greens break the leaves on the stem), until you get a paste.
* do not put salt in the marinade becauseanchovies and soy sauce are salty enough.

In the lamb leg, washed and dried well with napkins, make incisions with a sharp knife and insert slices of garlic.

Then rub the pulp on both sides with the paste obtained. Top with 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. Refrigerate for at least 4 hours.

Remove the pulp and leave it for half an hour to reach room temperature.

Place it in a tray and put it in the oven at 220 ° C for 20 minutes. Then lower the temperature to 150 ° C and let it bake for another 2 hours. From time to time sprinkle the pulp with the juice from the pan.

Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.

Lamb leg with mint

Ingredient: 1⁄4 cup olive oil, 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of mint, pickled and chopped leaves, 1 leg of lamb, salt and black pepper, 2 bundles of green asparagus, 2 bundles white asparagus.

For the mint sauce: 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of chopped mint leaves.

Method of preparation: To make the mint sauce, put the vinegar, sugar and mint in a bowl and mix well. Put the lamb in a large insulating bowl, prick it with a sharp knife and add salt and pepper over it.

In another bowl, prepare the oil mixture with the sugar, vinegar and mint and then pour it over the lamb. Cover the dish and put it in the fridge for 1 hour to marinate.

Preheat the oven to 390 degrees and place the steak in the oven.

The lamb steak takes about 45 minutes to bake on average. Then serve it with boiled asparagus (boil in boiling salted water for 2-3 minutes, it should remain green and crispy) and mint sauce.

It can be used as meat, lamb ribs and instead of fresh and boiled asparagus, canned asparagus. Malt steel is a lighter vinegar from barley and malt, but for those who do not have it at hand, they can use other types of vinegar, but be careful to dilute it, if it is too strong.

Lamb leg in wine sauce with spinach

Ingredient: 1 piece lamb leg, 750ml red wine, 500ml lamb soup, 500ml beef soup, 140g red onion, 150g carrots, 80g celery, 3 cloves garlic, 1 sprig of thyme, 1 sprig of rosemary, 2 leaves of bay leaf, 2 tablespoons vegetable oil, baking paper.

Put oil, carrots, onions, celery and garlic in a pan and cook until golden. Put the vegetables in a large bowl with a lid. Then add the lamb, thyme, rosemary and bay leaves.

Incorporate beef and lamb soup. The lamb must be covered. Put a baking sheet, then put a lid. Bake for 4 hours. Remove the lamb from the pot and boil the liquid until the liquid has been reduced to three quarters and thickened.

Add the lamb, pour the sauce over it and reheat gently for about ten minutes. Cut the lamb and serve with spinach.

Lamb leg with mushrooms

Ingredient: Mushrooms (1 kilogram), pitted olives (200 grams), lemon (2 pieces), garlic, red wine (400 ml), olive oil (50 ml), thyme.

Method of preparation: The lamb meat is stuffed with garlic, sprinkled with thyme, placed in a bowl, add 300 ml of water and put in the oven for 1 hour.

Meanwhile, slice the mushrooms and fry them in a pan with salt (without oil) to reduce their volume. In a bowl add the 2 sliced ​​lemons, the pitted olives and the crushed garlic. Add 400 ml of red wine and 50 ml of oil. Remove the dish from the oven. Add the wine sauce, oil, olives, garlic and lemons, and place in the oven for another 30 minutes. Then add the mushrooms and put the dish in the oven for another 30 minutes, without a lid.

Nest with lamb

Ingredient: 6 pieces of bone-in lamb, 1 homemade black bread, 4 tablespoons olive oil, 1 tablespoon flour, 2 tablespoons sour cream, 1 tsp green tarragon, green parsley, 1 tablespoon vinegar, salt, pepper.

Method of preparation: Brown the lamb in two tablespoons of hot olive oil. After they have lightly browned, add half a cup of hot water, salt to taste and simmer for about 20 minutes.

In the other 2 tablespoons of oil, brown the flour, stirring quickly until it turns golden. Then quench with a little juice from which the meat boils, add the chopped tarragon, vinegar and cream. Match the taste of salt and pepper and then pull the dish off the heat.

Cut a lid on the black bread, scoop out the core, place the meat and then pour the tarragon sauce. Wrap the bread with aluminum foil and bake at the right heat for about 20 minutes.

Serve hot, garnished with chopped green parsley.

Lamb tripe

Ingredient: 2 kg lamb organs, 8 eggs, 1 bunch green onion, 1 bunch green garlic, 1 bunch dill, 1 bunch parsley, spices for drob, salt, pepper.

Method of preparation: Boil the lamb organs in water with a pinch of salt. Finely chop the greens. The boiled organs are passed through the mincer (or to the food processor) and mixed with the greens. Add the yolks, beaten egg whites and spices to taste and mix until the composition is homogeneous.

Put the composition in the tray. Normally place the lamb lard or baking paper on the bottom of the tray. Beat two egg yolks and pour over it.

Bake for about 1 hour. Allow to cool then cut into slices.

Baked lamb steak

Ingredient: 1.5-1.8 kg of lamb (back leg), 1 bunch of green garlic, 4-5 cloves of garlic, 50 g butter, 2 tablespoons olive oil or 3 tablespoons of sunflower oil, 2 bay leaves, 2 sprigs of garlic thyme or rosemary, 100 ml white wine, salt, pepper.

Method of preparation: The meat is washed with cold water and cleaned of skins. It does not come off the bone, but breaks the bone in two or three places, so that it can be easily cut when the meat is fried. Wallpaper with a napkin, then grease with butter and oil and sprinkle with salt, pepper and finely chopped greens. Put in a large bowl, cover and leave to cool for an hour.

Meanwhile, heat the oven and the garlic is cleaned and finely chopped. Choose a tray large enough for the piece of meat and grease it with a little oil. Then sprinkle the garlic through a stream of hot water. Place the meat and add the wine bent with water. Put in the hot oven and bake on high heat for 55-65 minutes. Turn the steak over and sprinkle with the sauce from time to time in the pan, and reduce the heat to the right in the last 15 minutes.


One part lamb ribs, 500g chicken liver, 500 g fresh mushrooms, a bunch of green onions, a bunch of green garlic, a bunch of dill and a bunch of green parsley, 2 boiled carrots, 3 hard boiled eggs, spices for steak lamb, pepper, a pinch of salt, 75 ml olive oil, 250 ml dry white wine, 2 raw eggs, a few cloves

The chicken livers are washed in cold water, drained well then chopped with a knife and fried in a little olive oil (leave as long as it changes color), season and leave to cool a little, together. in another pan, fry in a little oil the mushrooms cleaned and cut into small pieces together with the onion and green garlic, cleaned and finely chopped, suitable for salt and spice.

The liver is mixed with mushrooms and hardened greens, finely chopped greens, raw eggs, seasoned and salted to taste like lamb chops after cutting a pocket along the bones (with a sharp knife), but carefully not to pinch the skin on top and of course the surrounding edge of the rib, putting in the middle of the filling the carrot and boiled eggs, complete with the filling then sew the pocket with kitchen thread

The ribs are greased with olive oil, "massaged" with lamb steak spice, in the fleshy part (the edge where it is caught with thread) a few cloves are inserted, then it is put in the tray, sprinkled with olive oil , with the glass of white wine and let it cool for a few hours (3-4 hours). If the filling remains, you can fill it with some large mushrooms that will be placed next to the rib in the tray.

Put in the oven to brown, occasionally watering the ribs with the juice from the tray.
After it has browned nicely, remove the tray, let it cool a bit, then cut along the ribs into suitable pieces. It is placed on the serving platter, decorated according to preference.
Good appetite!

Try this video recipe too


Rack of lamb

Grate the ginger (a piece of about half a finger). Salt the meat, sprinkle with ginger. Meanwhile, heat the grill. Add the meat on the grill, turn from time to time, on one side and the other.

Lamb steak can be served with a wholemeal salad, with homemade dressing, without too much fat, and a little wholemeal bread.

Grilled lamb leg and liver (barbecue) for the Ascension of the Lord

The lamb pulp and liver are washed, wiped, marinated for about two hours. After removing from the marinade, the pulp

Grilled lamb

The ribs are washed, greased with olive oil then seasoned with salt, oregano pepper, sprinkled


Lamb recipes

Lamb steak

For about 6 kilograms of lamb: mix 200 ml sunflower oil, 500 ml dry white wine, 500 ml dry red wine, freshly chopped rosemary, dried thyme, 10-12 strands of chopped green onions, 7-8 strands of chopped green garlic, 5–6 bay leaves, 20 g of black peppercorns and 3–4 tablespoons of salt.

Honey soup

Ingredient:

  • 500g ribs, chest or neck and lamb entrails
  • 4-5 green onions,
  • 2 carrots,
  • 1 parsley root,
  • 2 parsnip roots,
  • 1 medium celery,
  • a quarter packet of butter,
  • 500ml of borscht,
  • 200 ml of cream,
  • an egg
  • a bunch of parsley
  • a larch connection.

Read also: Weather forecast: What will the weather be like during Holy Week of Easter

Methods of preparation

The cut meat is boiled in salted water and frothed two or 3 times. After frothing, add chopped green onions and cover the pot with a lid.

Meanwhile, cut the carrots and whites into small cubes and fry in butter, they will be added to the pot after they have softened enough.

When the meat is cooked, take it out of the pot, debone it, then grind it and put it back in the soup.

After that, add the borscht and bring to the boil again.

Finally, before turning off the heat, mix the egg with the cream and add to straighten the soup.

Lamb tripe

Ingredients

  • 500 g of lean lamb meat, offal (liver, kidneys, lungs and heart),
  • prapur,
  • 3 eggs,
  • 12-15 green onion strands,
  • two bundles of parsley,
  • oil, salt and pepper.

Method of preparation:

The meat and entrails are boiled together in salted water and a little oil, then minced by hand or with a food processor or meat grinder. Add salt and pepper to taste.

Finely chop the onion and fry it next to the finely chopped greens, and place the mixture on top of the minced meat. Add the beaten eggs and mix well.

The composition is added to an oven tray, put the lid on top. Put everything in the oven and the dough will be ready when the breadcrumbs are well browned.


Pilaf with lamb ribs

Grease the ribs with mustard and soft butter. The meat is grown from place to place and stuffed with 4 cloves of garlic. Sprinkle with salt, pepper and rosemary. Place the ribs in a heat-resistant tray.

All around, place the washed and cut tomatoes in half. Sprinkle the remaining crushed garlic, pine nuts and finely chopped hot pepper over the tomatoes.

Sprinkle everything with olive oil and wine.

Leave the tray in the oven for 1 hour and a half. From time to time the meat is sprinkled with the sauce from the tray. If the sauce drops too much, gradually add lukewarm water.

Once the ribs have penetrated, gather the rest of the sauce from the pan and place it separately in a saucepan.

Heat the butter in a saucepan. When it has melted, add the olive oil. When it is well heated, you can put the rice.

After becoming translucent, quench with wine and soup, stirring gradually. Bring to the boil for 30 minutes until reduced, stirring constantly. Season with salt and pepper to taste.


FILLED HONEY RIBS

An appetizer meant to give refinement to the Easter holiday menu is the ribs filled with lamb. Many thanks to the Bride for this recipe.

INGREDIENT:

lamb ribs (from a lamb between 9 and 11kg)
500 g lamb organs (liver, kidneys, lungs, heart)
500 g minced meat (veal, pork or mixture)
1 link green onion
1 red pepper
parsley and dill
paprika, pepper and salt (to taste)
3 eggs
2 slices of bread

To linger in the oven as little as possible, the lamb organs are boiled, put through the mincer, and the minced meat is smothered with green onions and peppers, in oil, over low heat.
Mix the organs with the meat thus obtained, add the finely chopped dill and parsley, eggs and soaked and squeezed bread. Season to taste with paprika, salt and pepper.

From the lamb ribs we detach the meat, from one side to the spinal cord, making a pocket, which is filled with the above mixture. We catch the pocket with toothpicks, not to open during boiling and place it in a heat-resistant dish, then add water. Put in the oven, over high heat until it starts to boil, then over low heat, leave it for about 15 minutes on one side and then another 15 minutes on the other side, so that it can brown, turning carefully.

After boiling, take them out on a plate, and after cooling we cut slices along the ribs, obtaining a chop look.
If you try it once you will always prepare it.


Baked lamb meat

Wash the lamb pulp well, then clean the skins and excess fat. It then grows on one side and on the other in several places.

Prepare a marinade of 150 ml oil, 200 ml red wine, onion and green garlic cut into rounds, mint, salt and pepper. Place the piece in a tray and massage the piece of pulp on all sides with this mixture. Cover the tray with cling film and refrigerate for at least 24 hours.

Before putting the tray in the oven, season with salt and pepper if necessary, then cover with aluminum foil. Place the tray in the preheated oven at 200 degrees C, for 2 hours, during which time it is sprinkled with the juice from the tray.

Towards the end, remove the foil and let it brown nicely for a few more minutes.

Serve with a garnish of potatoes or anything else you prefer.


Method of preparation

The sliced ​​lamb ribs are seasoned with salt and pepper and then placed in a heat-resistant tray.

A homogeneous sauce is made from oil, mustard, beer, wine and spices, with which the ribs are greased.

Peel onions and garlic, finely chop and sprinkle over flavored ribs.

The mushrooms are cleaned and the stalks are removed, only the hats are kept for this preparation.

Put & icircn inside each mushroom hat, a little olive oil, bacon cubes and

Then they are placed around, around the flavored ribs, together with lemon slices, to obtain a sweet-sour aroma.

Cover the tray and cook for approx. 6 minutes on medium heat, approx. 180 degrees.

Then it is uncovered and left to bake, to catch the crust approx. 10 minutes on each side.


Video: Sådan laver du bagte søde kartofler (December 2021).