Traditional recipes

Lamb pulp in aromatic herbs

Lamb pulp in aromatic herbs

I propose this very fragrant and fine steak, excellent for a lunch or dinner with friends or family.

  • We need :
  • a larger leg of lamb,
  • salt,
  • pepper,
  • paprika,
  • a clove of garlic,
  • flavored herbs depending on preferences (I put fresh sage and a mixture of dried herbs for salads that contain almost all flavors)
  • a tablespoon of aromatic seed mixture (coriander, cumin, fennel, allspice). This mixture is wonderful for any steak, if you can't find it, prepare it at home with seeds bought prepared and put in the same proportion, it gives a special aroma and they stick very nicely to the steak.
  • For marinating meat we need :
  • 250 ml red wine,
  • a tablespoon of balsamic vinegar,
  • a teaspoon of honey,
  • 2 tablespoons soy sauce,
  • 50 ml olive oil.
  • I added 2 tablespoons of finely chopped vegetable mixture (onion, tomato, flavored mushrooms) to replace vegeta or other artificial flavorings.
  • Optional you can add chestnuts, olives, red peppers to the steak.

Servings: 5

Preparation time: less than 120 minutes

RECIPE PREPARATION Lamb meat in aromatic herbs:

Wash the meat and dry it with an absorbent napkin. Rub well with salt, pepper and paprika and spread from place to place with a clove of garlic cut into pieces. Place in a deeper bowl and pour over it the marinade made of all the ingredients mentioned above. Then add the herbs and the mixture of seeds and refrigerate for a few hours. After sitting in the fridge, place it in the ovenproof dish, put another teaspoon of aromatic seeds and add it slowly in the bowl without touching the meat 150-200 ml of water and put it in the oven, I used the Romanian dish .

Leave it with a lid at 220 degrees for an hour (if you don't use the Romanian dish, you can leave it even more, filling it with water if necessary from time to time). After the meat is well penetrated, add the rest of the ingredients for the garnish (I put chestnuts, a sliced ​​red pepper and a handful of olives). Let the lid on at 190 degrees for another 30-45 minutes, brown it slowly and let the meat penetrate well. It is served with garnish of your choice and a light salad of vegetables, we served it with a summer salad of vegetables

Some Easter recipes from the chefs

Contemporary cuisine means first and foremost fantasy and the ability to express oneself: on the plate, Chef Nicolae created a story from nature, the natural cycle of food, from vegetable to animal & # 259 537i invers. The greenery, the cheese, the lamb, the living landmarks of the shepherd are ingeniously combined.

Photo: Chef Nicolae Nicolae

Bor & # 537 honey

1 kg of bone-in lamb
dried onion & # 259 150 g
green onion 150 g
carrots 70 g
& # 539elin & # 259 100 g
oil 50 ml
ou & # 259 de g & # 259in & # 259 3 buc.
bor & # 537 1 l
lobod & # 259 50 g
unti & # 537or 50 g
p & # 259trunjel 50 g
leu & # 537tean 50 g
Portion 1 kg of lamb with bone, cook and boil in a saucepan over medium heat for boiling. Peel 70 g carrots, 150 g green onions and 150 g dry onions.
Carrots, onions and celery are cleaned, washed, chopped into cubes, grated, sautéed in oil with salt, after which they are added. boiled with meat. After the meat has boiled well, add the green onions, loboda, butter and boron for 10 minutes. To the end, add the parsley and the lion and the chopped minced egg and the beaten egg.

100 g minced pork (or pork mixture with beef)
5 young vine leaves, from v & acircrful l & # 259starilor
30 g of rice
20 g onion & # 259
2 ro & # 537ii pasate
25 g tomato paste
thyme, m & # 259rar & # 537i p & # 259trunjel
Bay leaves
20 ml of sunflower oil
Method of preparation:
Heat the oil, over a low heat, add the chopped onion and add the water and do not burn the oil. After a few minutes, add the tomato paste and the washed rice. Let it swell a little in the rice (so that the sarmales do not crack) and add the chopped greens. Pour everything over the minced meat, mix, season.
Op & # 259ri & # 539i very pu & # 539in frunzele de vi & # 539 & # 259, luego & icircmpacketa & # 539i s & # 259rm & # 259lu & # 539ele. Add the broth, and dissolve in a tablespoon of sugar.
Cover with vinegar leaves and cover with foil or foil, put in the oven on low heat for 30-40 minutes, then uncover the pot and let it dry. 20-25 minutes if you still need to add water or bullion.
For serving, I prepared a handful of 250 g of milk, 1 pinch of salt and a tablespoon of oil to 1 liter of water. I put it in a round bowl and let it cool. I prepared the crust of coarse salt with water, I then put it over my hand and read it for 20 minutes. in the oven & icircncins at 180 & ordmC. I took it out of the oven, cut a lid for it and made a spoonful with a spoon, where I then placed the boiled sarmales.

Photo & raquo Lamb chop & icircn crust & # 259 flavored herbs with mustard sauce, ripe vegetables & mashed potatoes

Lamb chop & icircn crust & # 259 flavored herbs with mustard sauce, ripe vegetables & mashed potatoes

1,200 kg lamb chop with bone
50 ml olive oil
100 g pesmet panko
1 leg. p & # 259trunjel
1 sprig of rosemary
1 twig & # 539 & # 259 fresh thyme & # 259t
2 sage leaves
60 g mu & # 537tar Dijon
200 ml sm & acircnt & acircn & # 259 liquid & # 259
100 g eggplant
100 g of zucchini
100 g carrots
100 g bell peppers
450 g potatoes
70 g butter
Method of preparation:
The lamb chops are shaped and cleaned of excess fat, washed, wiped with a piece of paper towel. Fry the chops lightly in a hot pan, place in olive oil, season with salt and pepper, for about 4-5 minutes, then place for 10-12 minutes. in the oven & icircncins at 180 & ordmC.
The following steps are required for the herb crust:
Add in a blender: panko breadcrumbs, parsley, rosemary, thyme, sage, salt and pepper, then mix for 2-3 minutes. p & acircn & # 259 c & acircnd our mixture turns sandy & # 537i green. With a brush we grease the lamb chops, then we cut them through the crust above. We put them 2-3 min. in the oven & icircncins at 180 & ordmC.
In a smaller saucepan, make the butter sauce from the butter, whisk the liquid, the butter, salt and pepper. Let it simmer for 4-5 minutes.
Sprinkle with vegetables, zucchini, bell peppers, carrots.
On a baking sheet, cut all the vegetables and season with olive oil, salt and pepper and put them in the oven for 10-12 minutes. at 180 degrees. Serve with mashed potatoes.

Stuffed lamb pulp & # 259

Finely chop 3 cloves of green onions, 1 zucchini, 1 clove, 1 clove of celery, 5 dried tomatoes, 3 cloves of garlic. Drizzle in a pan with oil and butter for about 2-3 minutes, add 300 g of minced meat and salt, pepper, thyme, basil and fry together in a pan for about 8 minutes. -10 min. After the composition has cooled, add 3 eggs and mix and mix until the composition is homogeneous.
The composition is inserted into a leg of lamb, in a hole formed above the ribs. It is closed with metal clips or mini-refrigerators. Grease the pulp on the entire surface on one side and on the other with a salt oil and paprika.
Place in a tray with rosemary wine and thyme, cover with baking paper and apply aluminum foil for about 3 minutes. in the oven & icircncins at 140 & ordmC.
The foils are then removed and left for another 15 minutes. at the oven & icircncins at 220 & ordmC.

& Icircncearc & # 259 & # 537i re & # 539eta de sarmale de ici.

Wash and clean the meat very well of skin and fat. Grease a pan with a little oil (I used olives) and place the pieces of meat. Add plenty of salt and pepper, sprinkle with paprika, thyme leaves. Place the garlic cloves among the pieces of meat, sprinkle with the rest of the oil and pour the wine into the pan.

Cover the tray with a lid or aluminum foil and put it in the oven at 190 ° C for an hour and a half.

After an hour and a half or when the fork enters the meat easily, uncover the tray, raise the oven temperature to 220 ° C and leave it for another 20-25 minutes, until it browns nicely.

Eat hot steak with a simple salad or with your favorite garnish. Good appetite!

No Easter meal is complete without lamb, which has been associated with this festival since pre-Christian times. If you want to have a traditional Easter menu, or simply want to enjoy a delicious meal, we recommend this recipe for lamb chops with herbs.

Garnishes for lamb steak, salads and sauces recommended

Garnishes for lamb steak, salads and sauces recommended. What garnish can you serve next to lamb? Lamb garnish recipes. Recommendations for salads, sauces, dressings and garnishes for lamb. Easter and Pentecost recipes. Garnish recipes. Lamb recipes.

Many readers have asked us to recommend them suitable garnishes for the lamb steak that is placed on the Easter table. They also asked us about salads, sauces and dressings to go with this meat. Here, in the end, we managed to choose some variants of garnishes that can be served with lamb or goat meat.

Which garnish to choose for the lamb? Potatoes? Rice? Polenta? Vegetable sauces? Salads? We have a special section of gaskets on the blog & # 8211 you can see it here.

But not all of this goes well with lamb. Why? Because lamb is considered "heavy meat" (difficult to digest by the human body) and has a specific smell that does not go well with any garnish. Sheep is much easier to digest than lamb because lamb is not yet fully developed (cellular, muscular, anatomically speaking). In addition, lamb is cooked with fairly large additions of fat (oil, lard) designed to tenderize it and protect it from drying in the oven.

We can also make "more dietary" lamb steaks without using excess fat. Tanning is done by different marinating methods. I leave here the collection of recipes with lamb to choose your favorite steak, stew, soup or bread for Easter.

Lamb requires sour salads and greens, herbs: lettuce, spinach, green garlic or mujdei, sour yogurt dressings with mint, aromatic herbs (rosemary, thyme, oregano, sage) or dressings with mustard and lemon juice. The recipe for this delicious lamb leg with sour potato salad you can find it here.

Lamb meat goes well with garlic so I leave here the collection of mujdei recipes (from simple to spicy, creamy, green, red, etc.).

Let's see now what combinations of garnish, salad and dressing we can make for a lamb steak or for a stew, stew, etc.

Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them all.

How to prepare meat for marinade

We separate the thighs from the rest of the meat, if we have half a lamb or goat, and we cut the thicker skins with a sharp knife, but we do not remove the fat, because it gives an excellent flavor to the dish. We wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.

Lamb stain & # 8211 marinated for lamb

How we flavor meat

Place the thighs in a container high enough and start filling the gaps in the notches. For starters, with a peppercorn in each notch, and then with the dry spice mix. This method of flavoring the meat takes about 10 & # 8211 minutes, and in the end, the meat will acquire a strong aroma.

Add the sunflower oil to the bowl, then the white and red wine. If you can, use a homemade wine because it has a stronger aroma.
Mix and cover the container with foil and put it in the fridge. After two days, turn the meat so that it penetrates evenly on all sides.

We keep the stain, in this way, for at least 3 days, but not more than 6 days.

On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was marinated. Remove some of the bay leaves when we put the tray in the oven. For the first 2 hours, the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown.

At the same time we taste the juice and balance it, to taste, with salt and pepper. The temperature should not be too high, it is okay at 150 & # 8211 160 degrees. The juice will decrease and the meat will be very tender and flavorful.

3 garnishes for lamb steak

Because the Easter meal means in 90% of cases a roast lamb or grilled, you always need a garnish to compliment it and give a light sensation next to a heavy meat.

You can put almost any spring vegetable next to lamb steaks. From asparagus and artichokes to potatoes, green beans, peas or carrots.

Roots are our favorites, but we have discovered that potatoes can also be reinvented with a suitable dressing and aromatic herbs, and the flavors of Moroccan cuisine match even better with the traditional lamb steak.

We offer you three tasty recipes, which can be made in large quantities & ndash enough to reach the whole family - and they are ready quickly, so you can prepare them just before you take the meat out of the oven. You can prepare all or only one, but they will definitely be appreciated.

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Five lamb recipes from Nicolai Tand: Nicolai lamb leg

This recipe is special due to the stain, which is a little Moroccan. It changes everything, the smell of tallow is no longer felt and anyone can enjoy lamb with pleasure. Another plus is the fact that the ingredients are available to anyone & # 8221, says the nice chef.

Ingredient: leg of lamb for the stain & # 8211 a lemon, a healthy hand of olives, a tablespoon of mustard, olive oil, a sprig of thyme, bay leaves, garlic, pepper for the gasket & # 8211 5 carrots, 4 potatoes, 6 cherry tomatoes, a lemon, bell pepper (optional), zucchini if ​​you like or any vegetable you prefer.

Method of preparation: put the lamb in the stain, leave it to marinate for half a day and then put the pulp in the oven, at 180 degrees Celsius & # 8211 first covered with foil, for half an hour, then another half hour without foil.

The stain left in the pan is used for a delicious sauce: put it in the pan, on the fire, leave it for a while until it drops, then put plenty of butter and you're done!

Separately, prepare carrots, potatoes, cherry tomatoes, lemon and onion. Put them all in the pan, next to the lamb, and let them cook together.

Baked lamb leg - a tasty steak from traditional Romanian cuisine

  • Baked lamb leg (Maria Matyiku / Epoch Times) Baked lamb leg

In addition to the classic spices, in the traditional Romanian cuisine the bouquet of flavors of lamb steak is enriched by stuffing with garlic and thin slices of smoked bacon.

The pieces of bacon prevent the meat from drying out during cooking, resulting in a juicy and very fragrant steak with a tender meat that will easily come off the bone.

Lamb steak is served with new potatoes, puree, low spinach and green garlic or your favorite garnish.


a leg of lamb (top),
6 cloves of garlic, a piece of bacon (optional but recommended),
1/2 teaspoon pepper,

1/2 teaspoon paprika,

1 teaspoon of salt or as desired,

a few ground juniper berries,

1/2 teaspoon coriander,

2 tablespoons oil or a piece of 20 g butter at room temperature,

a few sprigs of rosemary and thyme (fresh or dried)

1 piece of celery root,


The oven is preheated to 200 ° C.

The piece of pulp is washed with cold water, then drained well. The lamb meat is stuffed with chopped garlic pieces and smoked bacon.

In a bowl, prepare the spice mixture to grease the steak. First combine the spices: salt, pepper, juniper, coriander, paprika and dried thyme and mix with the 2 tablespoons of oil or butter and some of the remaining garlic from the breadcrumbs (after it has been previously crushed or given through the garlic press).

Grease the pulp well with the spice mixture and put the steak in the preparation bowl.

Place a uniform layer of slices of carrots, onions, peppers and celery around the leg, then pour a little water, dripping lightly on the inside of the bowl.

Sprinkle rosemary and thyme sprigs over the steak.

The steak dish (without lid) is baked for about a quarter of an hour, until the meat starts to brown on top.

After 15 minutes reduce the heat to 150 ° C. Cover the pot with a lid (or metal foil without the lid) and continue cooking in the oven for one hour. Check from time to time that there is enough sauce in the pan. If the sauce drops too much, add a little hot water.

After an hour, remove the dish from the oven, remove the lid or foil. Using a spoon, sprinkle the steak with the sauce formed in the bowl.

Increase the heat again to 200 ° C. Put the steak dish (without lid) back in the oven and cook until the meat is browned and has a golden crust on top.

The vegetables and the sauce left in the pan are particularly fragrant and tasty and are added along with the steak.

Serve the steak while hot with your favorite salad or garnish. We wish you to enjoy it with your loved ones!

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 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!

Rares Burducea recipe: lamb ribs in aromatic herb crust and pistachio with potatoes from Boulangere

Look, it's a little longer and Easter is coming. Reason for celebration and a hearty meal with loved ones. I myself am dead after lamb, so I have a simple, simple recipe, but with great effect for the Easter meal! I recommend a light red wine! My favorites are Pinot Noir or a Feteasca Neagra!

Remove the fat from the ribs on the ribs, leaving the bones clean. Season them with salt and pepper very well.

Grate the Parmesan cheese very finely, put in a mixer: parsley, coriander, thyme, rosemary and pistachios with salt and pepper plus 1-2 tablespoons of olive oil and grind everything.

Heat olive oil in a pan and face the ribs, then reach the oven, which is heated to 180 degrees for 6-8 minutes. We take the ribs out of the oven, we "paint" them well with dijon mustard and then we "quottapetam" them in the crust mix, after which they return to the oven for another 3-4 minutes. We take out the ribs and portion them in & quotes & quot of 2.

For the Garnish: La Boulangere potatoes


  • 8-10 cubes of butter
  • 2 large sliced ​​onions
  • salt and pepper
  • 5 large potatoes cleaned and cut into slices
  • 2 chicken stock dogs
  • a few branches of thyme

In a frying pan, melt 2 cubes of butter and sauté the onion, which we season with salt and pepper, until it caramelizes for 15-20 minutes, after which we take it out and leave it to cool. In the same pan, sauté in two tranches with 2 cubes of butter and potatoes for about 5 minutes. in a heat-resistant dish we place in layers: potatoes and onions seasoned with saddle and pepper plus thyme and a cube of butter on each layer, at the end the last row being potatoes. Pour over the 2 cups of chicken stock and put the casserole in the preheated oven at 180 degrees and let it bake for about 25-30 minutes.

Happy Easter with your loved ones!

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