Lamb steak with prunes
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
the meat is peeled.
wash and dry.
sprinkle with spices and then roll in flour.
sprinkle again with spices and fry in olive oil for 5-6 min.
put the plums in hot water and leave for approx. 30 min.
the chives are soaked in the remaining oil (after frying the meat).
In a saucepan pour the tomato juice, place the meat, chives, plums, cover with aluminum foil and bake for about 80 minutes.
towards the end of baking
remove the aluminum foil
Lamb steak with herbs
Ever since I can remember, in our house lamb was cooked only for Easter and only in the 4 classic variants: lamb soup with tarragon or larch, lamb fillet, steak with wine, garlic and bacon and lamb stew, all after classic recipes.
You have to tell Caesar what Caesar is, all the recipes are excellent, but it seems like for a while you feel the need to try a lamb a little differently. And what better combination than lamb and herbs from Provence if you still want to be creative in the kitchen? The recipe is very simple, but get ready for a wave of incredible flavors, both from the lamb steak and from the special garnish we have prepared: baked aromatic vegetables.
& # 8211 a big lamb leg
& # 8211 6 cloves of garlic
& # 8211 3 tablespoons mixture of dried provincial herbs
& # 8211 3-4 sprigs of fresh rosemary
& # 8211 salt and pepper to taste
& # 8211 olive oil (approx. 100 ml)
For starters, wash the lamb very well, prepare a tray for steak lined with baking paper and heat the oven to 200 degrees. Then we start the actual work: we put the dried herbs in a bowl and pour enough olive oil to cover them well. Then, using a brush, grease the meat well, on all sides, with the herb oil and place it in the pan, on the baking paper.
With a sharp knife we cut the meat from place to place and put in each cut ½ from a clove of garlic and a sprig of rosemary (a few needles). Bake the steak for about an hour, but because of course the lamb legs vary in size, I don't give you an exact cooking time, but I advise you to check the meat from time to time, to adjust the heat and if you don't like it very browned, as we like, to put a little water in the tray.
For the garnish of aromatic vegetables, you need:
& # 8211 1 kg sweet potatoes
& # 8211 ½ kg of white potatoes
& # 8211 2 green apples (Granny Smith for example)
& # 8211 3 large carrots
& # 8211 2-3 cinnamon sticks + 1 tablespoon ground cinnamon
& # 8211 1 tablespoon freshly ground nutmeg
& # 8211 100 gr melted butter
& # 8211 a cup of water (200-250 ml)
Cut the carrots into rounds, peel the sweet and white potatoes and cut them into cubes, wash the apples well, remove the stalks and cut them into cubes without peeling them. Place the vegetables in the pan, pour the melted butter and spices over them and mix very well, using your hands, so that each piece is given through butter and seasoned. Pour over the water, put the cinnamon sticks on top and bake for about an hour, over medium heat, until the vegetables are soft.
Maybe you are also used to the classic lamb steak and in no case have you thought of a sweet and apple potato garnish, especially spiced as if it were gingerbread and not the main course, but it's worth a try! It is a madness of taste and aromas that I am glad to have discovered and that I will use more often. Good appetite!
- 500g honey meat
- 1 onion
- olive oil
- 1 tablespoon ground ginger
- 1 clove of garlic
- 150 ml of water
- 1 cinnamon stick
- 500g prunes
- 10 gr butter
- 120 ml of water
- 2 tablespoons sugar
- 100g grams of fried almonds
- 1 tablespoon sesame seeds
Pork tenderloin stuffed with prunes
You've probably heard that a piece of matured meat is much tenderer. Let's see what happens during maturation. Unripe meat contains more water. This water will stretch the muscle fibers, which will cause the loss of internal moisture when we cook the piece of meat. The result is drier and firmer meat. By maturation, the meat dries and loses moisture, and the longer the maturation time, the younger the meat.
The changes specific to maturation are of a biochemical nature and occur under the action of the meat's own enzymes. These mainly cause changes in the structure of the proteins, which are present in a simpler form in matured meat, giving it superior taste properties.
I share with you a secret through which you can get optimal results in your kitchen. So, you have to wrap the fresh meat in a clean towel and leave it in the fridge for two days. It is recommended to change the towel after 24 hours. You will be surprised by the results!
In order to convince you of the mysticisms that happen to meat while it is in the fridge, today I propose to you a pork tenderloin stuffed with prunes, red vermouth sauce and carrot slices with tumor.
For four servings you need:
& # 8211 1 kg pork tenderloin
& # 8211 80 grams prunes
For the sauce:
& # 8211 400 ml red vermouth
& # 8211 30 grams butter
& # 8211 salt, pepper
For the carrot slices:
& # 8211 500 grams carrots
& # 8211 50 grams butter
& # 8211 salt, pepper, a drop of lemon and turmeric
After removing the muscle from the refrigerator, it is very important not to throw it directly into the pan. If you let it reach room temperature, somewhere around 20-25 degrees, the cooking time will be shorter. Thus the meat will lose less moisture and will be juicier, cooking evenly:
I cleaned the muscle of all membranes and thin grease starts, and then sectioned it longitudinally, from end to end, leaving about 4 cm from the top. I turned it with the section towards the plate and flattened it and then seasoned it with salt and pepper:
I placed pieces of prunes and turned the end towards the top, just like the ram's horns:
In the meantime, I put some longer toothpicks in the water for 10 minutes, but skewers can be used just as well, then I used them to fix the ends of the muscle:
In a frying pan, I heated the butter with the oil. I browned the muscle on both sides. I took it out on a tray and put it in the oven set at 160 degrees for 20 minutes. After 20 minutes, I turned off the oven and left the muscle inside for another 10 minutes, so that the temperature from the oven temperature to the kitchen temperature would not be too sudden. In technical terms it is called moderation:
In the pan in which the muscle was browned, I added the cherry vermouth in three slices and left it on low heat until it reached the consistency of a dense sauce. I took the pan off the heat and added the butter cubes, stirring vigorously:
I cut the muscle rolls, removing the toothpicks:
This time I decided to break the patterns of associating meat with potatoes, and for that I chose a light garnish full of vitamins. I cleaned the carrots, and with the help of the vegetable peeler, I cut the carrots into strips:
I heated the butter in a pan and added the carrots along with salt, pepper, a few drops of lemon and a pinch of turmeric, also known as turmeric or in popular terms Indian saffron. This spice increases the liver's ability to eliminate toxins and is good to use during this period when the culinary excesses were in power. We carefully placed all the actors on the plate, seasoned them with good mood and enjoyed a memorable experience with the whole family:
These days, the little ones are eager to see what the bunny brings them. But moms have to deal with another problem, which they want to solve impeccably every time & # 8211 how to make the best lamb steak?
Here is a tested recipe that does not fail:
Ingredients for lamb steak:
1 leg of lamb (about 2.5 kilograms)
1 clove of garlic
1 bunch of rosemary
1 tablespoon vegetable oil
2 carrots, cut into large pieces
1 onion, cut into quarters
1 glass of red wine (150 milliliters)
1.2 liters of juice from a soup of lamb or beef
4 steps to prepare lamb steak:
1. The first step is to season the lamb with garlic and rosemary. Using a well-sharpened knife, make at least 30 small incisions, all over the meat. Peel 4 cloves of garlic, slice thinly and insert one slice into each incision. Next, break small sprigs of rosemary and insert them into the incisions as well. Cover with cling film and leave in the fridge, removing for an hour before cooking.
2. Preheat the oven to 190 degrees Celsius / 170 degrees on ventilation / stage 5 on gas. Heat a large frying pan, add a little oil and brown the breadcrumbs. Sprinkle the carrot, onion, remaining garlic and rosemary in a large baking tray, pour the wine and soup juice, then add the lamb.
3. Cook the preparation for about 1 hour and 45 minutes. Turn the lamb halfway through the cooking time, so that each part is cooked in the juice. After cooking, remove the lamb and leave for half an hour to rest on a warm plate, covered with aluminum foil.
4. While the lamb cools down a bit, make the sauce. Pour all the juice from the baking tray, through a sieve, into a pan. This sauce should be slightly thick and have a special flavor. Boil a little, to reduce, if you want to have a more concentrated flavor. Serve the lamb steak with sauce and potatoes.
If you are also looking for another delicious recipe for Easter, here's what we recommend: Alternative to the classic drob: rice mushroom drob
Don't forget to like us on Facebook, if you haven't already given us, to be up to date with everything we publish!
How to marinate lamb perfectly. Wine marinade
1 kg lamb leg
1 bunch green onions
1 link green garlic
1 rosemary link
50 ml of lemon juice
300 ml dry wine
50 ml oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
How to prepare lamb with wine marinade
Combine, in a bowl, the lemon juice with the oil and match the taste of salt and pepper. Finely chop the onion, garlic and rosemary, then add them to the bowl and grind them to leave their flavor. At the end, pour the wine and mix vigorously to combine the tastes.
Place the lamb leg in a bag, pour the marinade over it, massaging well so that it soaks everywhere and tie the bag tightly to the mouth so that it does not flow.
Let it cool for a few hours or even until the next day.
Before putting the marinated lamb in wine in the oven, keep it in the kitchen until it reaches room temperature, then heat the oven to 200 ° C. Put the lamb in a pan and pour the marinade over it.
Cover the dish with aluminum foil, being careful not to touch the meat. Reduce the temperature to 180 ° C and place the tray in the oven. After an hour, remove the foil and leave it until browned.
Steak with plums and apples
& Icirc & # 539i must:
1 kg pork chop
1 tablespoon & # 539 & # 259 dry thyme
150 g slices of kaizer
100 g prunes
2 red onions
400 ml of semi-dry white wine
Preg & # 259te & # 537ti a & # 537a:
Wash the meat, dry it and cut it so that a sheet that you stick with the hammer will result. Sprinkle with salt, pepper and spices for the pork and store for 30 minutes in the refrigerator.
Place the meat on foil greased with a little oil so that it can run more easily. Cover the meat with kaizer slices, put the plums in place and roll tightly, helping to cover the foil. Tie the roll with a string, sprinkle with salt, pepper and thyme and place in a heat-resistant pan in the oven. Cut the apples into 8 pieces and place the seed boxes. Cure the onions and cut them into 8 trays. Roll them in a tray, roll them in salt, sprinkle them with salt and pepper and pour them into the wine tray.
Bake for 70 minutes, at 180 ° C, taking care to sprinkle it periodically with the sauce from the tray.
Preparation 40 minutes baking 70 minutes
Re & # 539et & # 259 & # 8239de Daliana Trifa, Oradea, jud. Bihor
How to keep the plum diet
Breakfast - At breakfast you should eat 8 plums on an empty stomach. After half an hour, eat a boiled egg, a tomato and a yogurt. Choose to drink a cup of green tea or an unsweetened lemon lemonade. Plum diet. First snack - When snacking, eat 3 plums and 4 nuts. He also drank a large glass of water and two slices of lemon in it.
Lunch - For lunch, choose a vegetable soup and a chicken steak (150 grams), served with some grilled vegetables (red pepper, carrot). you can serve a soup, 250 grams of grilled chicken steak seasoned with vegetables or a raw vegetable salad.
The second snack - For the second snack, which is mandatory - like all the meals mentioned, choose to eat 6 prunes and 50 grams of cheese.
China - At dinner you have to eat 4 plums, a vegetable room or a yogurt with oats. Don't eat after 6:30 p.m. If you are still hungry, by 20:00, you can eat two more plums.
Baked lamb steak with vegetables & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of honey steak with vegetables is one I do very often for my family. My husband loves this type of meat, so at least once a month (lamb meat) I make a large tray of this wonderful aroma. It always makes me think of Morocco and the delicious aromas there. This steak is ideal for Easter and looks perfect on any holiday table. For the last 10 years I have certainly been responsible for this dish. Sometimes I cooked the lamb meat, other times pieces. I always combined Moroccan spices with Romanian tastes to have a fusion of fusion between the two cuisines. I love Moroccan spices in lamb!
I made this lamb steak with vegetables in a special setting, the new JamilaCuisine studio. We worked on raising it for 2 years and we have reached the moment when we can enjoy the fruits of our labor. In addition, I had my husband with me for the FIRST TIME. She never cooked with me in a recipe, so I wanted to film the first recipe together. On this occasion, I started a new series of recipes, "Family Recipes", where I show you what I cook in addition to video recipes. Everyone is curious to know what we eat when we are not cooking for JamilaCuisine. On this occasion you will be able to see.
1.5 kg of pork muscle
5 tablespoons olive oil
basil, rosemary, coriander
2 glasses of white wine, 5 cloves of garlic
2-3 tablespoons plum or apricot jam
Peel a squash, grate it and squeeze the juice. Remove the plum seeds and stuff them into the pork muscle, plum by plum, pressing hard to make sure you cover the gaps. Season the muscle with spices: salt, pepper, basil, rosemary, coriander. Mix the oil and wine in a bowl, with the plum jam and pour over the muscles. Put in the oven at 220 degrees Celsius for 30 minutes and then for an hour at 200 degrees Celsius, pouring every 20 minutes of the wine sauce over the meat. Serve sliced. Good appetite!