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Lamb steak with mint sauce, whiskey, ginger and honey

Lamb steak with mint sauce, whiskey, ginger and honey

I marinated the meat for about 8 hours, on the balcony (it was cold!) In a mixture of: white wine (one cup), water (2 cups), rosemary, pepper, allspice, coriander beans (I really like it! ) an onion, 3 cloves of garlic.

Then I rinsed it (to prepare it for the assault of the flavors) and I wiped it a little with paper napkins. It will be juicy anyway, so there will be no need to put water in the pan.

Preheat the oven to 200 degrees. Remove any fat and skin from the pulp as much as possible. Grate the onion and ginger and leave them in a bowl. Add two tablespoons of salt, spices, oil, lemon juice and mix well.

Grease a pan or pan, sprinkle the meat with the sauce above and, if there is still sauce, pour it into the pan.

I covered the tray with aluminum foil and left it in the oven for 1 hour and 30 minutes.

I took out the tray and greased the meat with honey and put it in the oven for another 20 minutes, uncovered.

When it is ready, prepare the mint and whiskey sauce.

We strain the sauce from the tray, with ginger, onion, honey and spices in a saucepan, in which we add a handful of chopped fresh mint and the 2 tablespoons of brown sugar and boil for 5 minutes. Strain again and add balsamic vinegar and spoons of whiskey.

We pour this sauce over the meat.

Because the sauce was too liquid (I liked it that way!), I added a teaspoon of flour to my husband's, to make it thicker. The photo shows the steak on her husband's plate.

The sauce can also be boiled with sour cream, but I simply preferred it, to be able to enjoy the whole combination of flavors: ginger, honey, spicy spices, whiskey, mint!

And finally, to praise my masterpiece: it's the best lamb steak I've ever eaten! The meat came out tender, tasteless, demented and the specific smell of lamb was not felt at all.

It was eaten quietly (dumbfounded), without advice, recommendations, suggestions, along with a spinach puree.

EASTER 2017. Pan-fried lamb recipe with onion and green garlic

-money- 2 kg
-white onion-3 pieces
-Green garlic - 5 cloves, or 5 cloves of simple garlic
- 3 bay leaves
- cloves - to remove the specific smell of lamb
- 50 ml of sunflower oil
-salt and pepper-to taste
Method of preparation
The lamb is sliced ​​and washed well, put in a large pot and pour water over it, enough to cover it well, and then put on the fire. When it starts to boil, let it simmer and add the bay leaves and cloves. Leave it on the fire for about an hour, until the meat is cooked, so that the knife enters the meat lightly. Remove from the pot and drain. After it has cooled, heat the oil in the pan, and then add the pieces of lamb to brown it, taking care to turn it on all sides. Meanwhile, prepare the onion. Clean it, wash it and cut it into thicker juliennes. After the meat is browned, add the onion to the pan and mix gently. After it has changed color and onion, add salt and pepper to taste, and then pour into the pan a pan of water in which you boiled the lamb. Then add the chopped or simply crushed green garlic, lightly mix the whole composition and turn off the heat. Cover the tray with a lid and let it soak for about 15 minutes, and then it can be served with any kind of garnish.

How to prepare the best lamb steak

Lamb or mutton is one of the tastiest. Cooked correctly, it has an incredible aroma and a special finesse. You can prepare it in a lot of ways: in the oven, in the pan, on the grill, on the toaster, etc., having in this sense a lot of recipes that you can put into practice.

If you like to eat mutton, lamb or goat and you want to learn how to prepare it, you can still read a recipe guide. You will learn how to make a delicious lamb steak, a baked sheep pastrami, a tender and fragrant goat steak and many other goodies.

Baked lamb

The easiest way to prepare lamb is to put it in a pan, in the oven, with all kinds of spices. In this regard, we will suggest some recipes.

Option 1 & # 8211 Ingredients: a leg of lamb, olive oil, rosemary, garlic, lemon, pepper, salt and mixtures of herbs.

For starters, grow the meat in such a way that you can place the spices in those areas to get the necessary flavors. Then, take a large enough tray, place the pulp in it and add it over the olive oil, then massage the meat on both sides. This step is important to allow you to catch meat spices. Add salt and ground pepper, massage again very well, then add the rosemary in the previous cuts.

Next, to continue making this lamb pulp in the oven, add the herbs, garlic and squeeze the juice of half a lemon on top. After that, leave everything to marinate for at least 2-3 hours.

This baked lamb steak, tender, is kept at a fire of 170-180 degrees Celsius for about 2 hours. It is ready when the kitchen thermometer indicates the temperature of 80-82 degrees Celsius in the thickest part of the meat.

Variant 2 & # 8211 Ingredients: 2 kg lamb (you can use the pulp, ribs, neck), lard, salt, pepper, paprika, hot onions, parsley, wine.

After cutting the meat into large pieces, to continue cooking this lamb steak in the oven with wine, grease a pan with lard, add the meat, then sprinkle with salt, pepper, paprika and another layer of lard. . Then, cut the green onions and parsley and place them all over the mixture, then add grease again and pour in the wine.

This lamb pulp, baked with wine, is left to cook for about 2 and a half hours. If you have a peasant oven, on wood, all the better, because a real delicacy will come out.

Variant 3 & # 8211 Ingredients: lamb pulp (1.5 kg), 30 ml olive oil, 1 tablespoon crushed coriander, 4-5 cloves garlic, 1 lemon, 350 grams of fatty yogurt, salt and pepper.

To make a lamb leg in the oven without an unpleasant odor, you must thoroughly clean the skin of skin and fat. After this step, make a mixture of all the ingredients. Eventually, you can use a blender to crush the garlic and make everything as homogeneous as possible. Add the lemon juice here.

Next, put the meat in half of this lamb steak, massage a little to penetrate the ingredients and leave everything in the fridge for at least 8 hours. Then, place the meat in a pan and put it in the preheated oven, at 190 degrees Celsius, for 1-1.15 hours. You can return it in half the time. If the piece of meat is larger, the cooking time may need to be extended.

After you have finished everything, you can serve this lamb steak in the oven, marinated, with a garnish and half of the sauce you kept.

These are just a few recipes that we found simple and delicious. But you can also opt for many others, such as lamb marinated with beer, steak made with lamb stew with honey, orange and all sorts of other ingredients.

Baked lamb ribs

Baked lamb steak can also be made from the ribs of this animal. And a rare goodness will come out. You can serve it with baked potatoes with rosemary or another garnish you prefer.

Returning to the roast lamb in the oven, you need the following ingredients, if you want to make a recipe as simple as possible: garlic, rosemary, salt, pepper, olive oil. From all this you make a mixture with which you grease the ribs well on both sides. You don't need to cut them to make this recipe, but you can leave the stairs intact. Marinating for a long time is not a must, but you can put everything in the oven for about 30 minutes at 220 degrees. Thus, you will have a slightly pink interior and a crispy crust on the outside.

You can use to make ribs any lamb bait you know you like, you can choose to leave it or not to marinate, cut the ladder so that you have separate pieces or do everything as you prefer. You can make lamb in the oven in many ways. You just have to find the recipe that you like the most.

Stir-fried honey

When we discuss such dishes, we often refer to the ribs, because they can be cooked absolutely delicious in a grill or normal pan, with all kinds of crusts or very simple.

The most popular recipe involves the use of ingredients available to anyone: peeled cutlets, 150 ml dry wine (red), 3 tablespoons olive oil, 2 teaspoons red wine vinegar, 5-7 cloves garlic, dried oregano, honey , salt pepper. From these spices for lamb (without honey) a mixture is made in which the ribs are introduced and left to marinate for at least 2 hours, during which time they keep coming back. Ideally, leave them overnight.

Then, to continue the lamb steak on the grill pan, take the meat out of the fridge, place it on a plate and leave it for about 30 minutes, to reach room temperature. In the sauce left in the container, add a teaspoon of honey, then grease the chops with the mixture on all sides and place them on the hot grill, over high heat, 7 minutes on one side and 5 on the other. From time to time, grease the meat with sauce.

If you want to cook the ribs in the classic pan, marinated for them, you can make it from: garlic, rosemary, lemon juice, olive oil, parsley, pepper, paprika, salt and optionally lemon peel or spices for lamb steak. Leave everything to marinate for at least 1 hour, after which the ribs are fried in a hot cast iron pan with a little oil, 2 minutes on one side, 2 on the other. Then, put the pan in the oven for about 20 minutes, at 200 degrees.

Honey pastrami

A real delight is the lamb or sheep pastrami, and many of the lovers of this meat prepare it every time they have the opportunity. Here are some interesting recipes.

Sheep pastrami, the simple recipe is the one we will tell you in the following. Macro lamb is marinated with a mixture of: olive oil, onion, salt, pepper, paprika, hot paprika, cumin, bay leaves, dried mint, thyme, coriander, granulated garlic, honey, red wine, and refrigerate in this mixture for 72 hours. Then, it is shocked, cut smaller (if you haven't already done so) and fry on the hot grill.

Another sheep pastrami recipe is the one we are going to tell you. It is not complicated either and you can adapt it according to the ingredients you have.

The meat is marinated with all kinds of spices, but also with red wine, to cover it. You need: salt, pepper, thyme, rosemary, bay leaf, mint, honey, onion, garlic, hot and / or sweet paprika, etc. You can use everything you like and you know it fits. Leave in the bath for 48 hours or even longer, cold.

Then, cut the meat into thin slices and add it to the pan, in hot oil. After 5 minutes, when it rises, add white wine, about 40 ml per 1 kg of meat, and leave for another 10 minutes. Then add 4 cloves of garlic and thyme.

Grilled lamb pulp

If you intend to cook a lamb leg like this, as with any recipe that involves the use of this meat, you must prepare a bait to marinate it. It can be made from: salt, thyme, basil, chili, peppercorns, garlic, mustard, ginger and dark beer. Mix all the ingredients and leave in the fridge for at least 2-3 hours, so that all the flavors penetrate as well as possible.

After leaving the meat to marinate, place it on the hot grill and turn it from time to time, to make it even and as deep as possible.

Baked goat meat

Some people choose to make goat's steak in the oven, to the detriment of lamb, because this meat is even weaker and odorless. How is it cooked? Just like any other steak.

You can make wine, salt, pepper, garlic, thyme, rosemary, oil and water. Place the meat in a container, pour the mixture of spices over it, so that it is as tight as possible and leave it to cool for as many hours as possible, if you want a more intense aroma and a more tender texture. Then, all the contents are placed in a tray, in the oven and left on medium heat for about 2 hours.

You can make goat in the oven by marinating with beer or other ingredients that you prefer when it comes to steak, having a lot of recipes that you can put into practice.

Lamb steak with orange

A more special recipe that you can try, if you don't want the classic baked lamb steak, is the one where you can use oranges. You need both a frying pan and an oven.

First of all, you have to prepare the meat carefully. It must be washed and cleaned well, then notched. Then add salt and pepper and massage lightly.

In a pan, put a little olive oil, about 50 ml, let it heat up and add a sprig of rosemary, which you leave there for 2 minutes. With that aromatic oil, grease the meat well, penetrating as deep as possible into the notches made.

Then, the lamb meat is placed in a tray, and wine is poured over it, about 200 ml, and bay leaves and vegetable soup are added. Preheat the oven, cover everything with aluminum foil and set over medium heat for an hour and a half. If you have a classic oven, which has no heating at the top, the pulp must be turned on the other side, after 45 minutes, to make it even.

Now, it's time to prepare the orange sauce for this lamb steak on the tray. Add in a pan 100 ml of white wine, grated orange peel, orange slices and juice from such a fruit, but also a little honey. Leave everything on the fire for 10 minutes, and at the end, after removing the steak from the pan, grease the meat with the sauce and eventually serve it with orange slices.

Use an oven, a grill or pan to prepare your favorite recipe that includes lamb. Unleash your imagination to test other ingredients or if you are a classic in taste, go for the simple options. You will definitely find something that is exactly to your liking.

Natural mint syrup without dyes recipe step by step

Natural mint syrup without dyes recipe step by step. Mint flavored syrup, simple and quick recipe, without dyes or preservatives. How to make homemade syrup? A healthy and tasty natural mint leaf syrup, perfect for hot summer days. How to make mint syrup?

In summer it is very pleasant to prepare a glass of cold homemade syrup with ice cubes. In particular, this mint syrup is extremely refreshing and invigorating. It is not bright green because it does not contain dyes! This is what a homemade natural mint syrup looks like.

For several years now, my mint has been growing a lot in the garden and it is expanding every year. It became such a big bush that I ended up lying all year. Mint has been known since antiquity for its healing properties, becoming one of the best known medicinal plants. The most common is made mint tea from dried leaves but also syrups, liqueur or lemonade.

In the summer I often make ice cubes in which I also put mint or lemonade leaves with a lot of mint, with or without ginger & # 8211 see the recipe here.

We also have a After Eight cake with mint cream and chocolate & # 8211 an extremely fine combination & # 8211 see the recipe here.

Garden or forest mint can be harvested throughout the summer and this wonderful syrup can be prepared from fresh leaves. From these quantities results approx. 1 liter of mint syrup (in the pictures you can see half a portion). The syrup is concentrated and diluted with water when we consume it.

Learn how to make the best lamb steak! Famous TV chefs reveal their recipes to you

Baked lamb Horia Vîrlan, «Cherry on the cake», Prima TV Ingredients: 2 kg lamb (this means about a quarter lamb - back or front leg, with breast), 10-12 small new potatoes, 3 cloves of garlic, two tablespoons of sunflower oil, a cup of dry red wine, 4 medium tomatoes, 3 sprigs of thyme, a teaspoon of salt, half a teaspoon of ground black pepper. Preparation: wipe the lamb well with a damp cloth. Crush the garlic and mix it with the spices, then with the thyme and the oil. Wash the new potatoes well. Preheat the oven to high temperature. Sprinkle a tray with a little oil, then place the potatoes. Grease the quarter of the lamb well, all around, with the mixture of garlic and spices, then place it over the potatoes. Put it in the oven at high temperature for 20 minutes, then reduce the heat, turn off the meat with wine and bake for another hour. Cut the tomatoes in half and add them to the pan. Continue baking for another 20 minutes. Check if the meat is done and then take it out. Serve it with potatoes and sauce from the pan, but also with lettuce. "The best food is the one you learned from your mother or grandmother, so I declare that this lamb steak recipe is the best, because I know it from my mother", revealed Horia Vîrlan.

Video: Kašpárku vař - Steak s koňakovou omáčkou, restovanou rukolou a šťouchanými bramborami se sýrem (January 2022).