Cut the lamb ribs into pieces and boil with the chopped onion the larger pieces, a slice of red pepper, salt and pepper,
let it boil for about 1 hour, fill it with water if necessary, boil it with a lid.
When the ribs are cooked, remove them, put them in a Teflon pan (preferably), heat them a little to brown them nicely, then beat the eggs with a pinch of salt and green parsley and place them over the cooked ribs. fried on one side turns with the lid.
Serve with pickles or salad.
Provence lamb ribs Chef Samuel's recipe
The marinated lamb ribs are fried very little in the pan, with salt and pepper, for color. Then put in the oven for 30 minutes at 170 degrees (for gas ovens: medium stage).
For the garnish, we prepare a tart with caramelized onions. Cut 8 onion rings and fry over low heat for 10 minutes. They should be slightly soft, but retain their texture. Season with salt and pepper.
Cut a puff pastry into a circle, place fried onions with olives and sun-dried tomatoes on top and put in the oven for 30 minutes at 165 degrees.
Remove from the oven and add the anchovies. Separately, boil the zucchini in salted water for about 3 minutes, until it becomes al dente. When everything is cooked, assemble the plate with a few slices cut from the lamb ribs and a slice of tart with caramelized onions and a few thin slices of zucchini and fresh basil.
At the end, optionally, a few pieces of sheep's cheese can be placed over the slice of tart for a slightly salty taste.
Baked veal ribs
Baked veal ribs from: veal ribs, onion, breadcrumbs, wine, cheese, oil, salt, pepper.
- 8 calf ribs
- 2 onions
- 100 cheese
- 1 tablespoon breadcrumbs
- 1 glass of white wine (200 ml)
Method of preparation:
Onions, cleaned and washed, cut into small pieces and fry in oil in a pan. In another pan, brown the ribs, turning them on both sides, then place them over the onion.
Season with salt and pepper and cover with grated cheese and breadcrumbs.
Pour the wine, sprinkle the ribs with melted butter and put the tray in the oven for 40 minutes, taking care to stir from time to time.
The secrets of the Easter meal. How to prepare lamb steak
The last time you tried was a fiasco. The meat did not penetrate or was too burnt. In order to receive applause this Easter, we teach you how to choose lamb, how to prepare it and how to keep it in the oven.
There are few Romanian houses where the lamb steak is not on the holiday table. And where it is missing, it may be the fault of the chef whose recipe failed. The lamb steak, juicy and tasty, also has its little secrets. Once you learn them, you can't go wrong and you can proudly present on the table a lamb leg breaded with garlic and rosemary or lamb ribs with spicy sauce.
How to choose lamb?
Lamb is appreciated because it does not have much cholesterol compared to other types of meat and is a good source of protein, iron, selenium, zinc and vitamin B12. To make sure you get the best out of the steak you put on the table, the raw material must be of good quality.
When you go shopping, choose pieces of lean meat, without too much fat, from which it will be easy for you to prepare steaks in the oven or on the grill, stewed, stewed or stewed. The meat must be firm to the touch, have a specific sheep smell, a pink color and not be sticky. If you want to buy lamb organs for drob, be careful not to have spots or nodules.
If you are tempted by a whole lamb, then choose one that weighs over 12 kilograms. The smaller ones are very young, and although they are more tender, their meat is not indicated due to the high percentage of immature proteins that are difficult for the body to tolerate. Last but not least, don't buy meat from anywhere, even if the price is tempting. You risk spending Easter at the hospital.
How do you keep lamb?
Ideally, you should put it last on the shopping list before Easter, so that it is fresh and you don't need to keep it in the fridge for too long. If you take frozen lamb, let it thaw in the refrigerator and not at room temperature, which promotes the growth of bacteria.
- Thawed raw lamb should be used as soon as possible.
- Minced lamb, cut into pieces or sliced is much more perishable compared to the large piece originally bought, because the area on which bacteria can grow is larger in this way. So, do not start portioning until shortly before cooking.
- The pieces of steak that remain after the feast must be refrigerated as soon as possible. Generally within 2 hours of being cooked.
From the pulp, apricot, nape and back you can make delicious steaks in the oven. Lamb meat can also be prepared on the grill, while boneless anthrax can be used for a good roll. The most hunted piece of lamb, especially for the beautiful ribs with bone is the part on the back of the lamb that contains a group of chops. They can be prepared separately or as a real lamb steak crown.
Weak pieces of lamb, back or leg can also be used for skewers, stew or stew. The secret to any juicy lamb steak is marinating it.
How do you cook lamb?
After a few unsuccessful experiences you will definitely learn the tricks, but instead of ruining the main course you can rely on safe things.
Lamb meat should be cooked, generally at low temperatures, around 160C. Baking at low temperatures for a longer time will make the steak soft and juicy. To avoid drying the steak, when you use pieces of lamb meat and not a whole leg, you can grease the steak with oil or take care to sprinkle it from time to time with the sauce that forms in the tray.
For more precision you need to get a meat thermometer, with which to check if the steak is ready, especially if you cook a piece of steak from a whole pulp. Depending on how penetrated you want the meat to be, the thermometer should show 60C for a steak in the blood, 65C for a lightly penetrated steak and 70C for a well-penetrated steak.
A piece of boneless lamb will be ready faster than one with bone. In addition, a piece of lamb that has a layer of fat on its surface needs more cooking time than a piece of lean meat. Depending on how big the steak is, it can stay in the oven for a few good hours to penetrate.
Spices for lamb
Lamb meat is tastier if marinated before. Each recipe has its own spices, but you can be the inventor of a new marinade if you mix according to taste and inspiration spices suitable for lamb. You can use garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves, curry. Leave the meat to marinate for a few hours in the refrigerator.
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Stuffed peppers are an easy and effective way to add more vegetables to your diet, making your meal even tastier (and more elegant!) At the same time. This is an inventive way of serving eggs that proves that even healthy food can taste good.
Get the recipe fromA Foodie Crush.
For more information, check out these 108 most popular soft drinks classified by how toxic they are.
Baked lamb ribs stuffed with drob
Baked lamb ribs stuffed with drob. Lamb rib stuffed with drob, on the tray. How to fill lamb ribs? Roast lamb ribs with stuffing. Lamb steak recipe for Easter or Pentecost. Lamb liver recipes.
I have to tell you that these baked lamb ribs stuffed with drob are a delicacy! They are reddish, with tender flesh falling from them. Not to mention the fillet that is fine and well seasoned.
The lamb-stuffed ribs are tasty both hot and cold, as an appetizer or snack on the Easter table. In principle, they are easier to slice after cooling and the stuffing seems to be tastier cold.
I am a fan of hot lamb steak, freshly baked that day and accompanied by a green salad with garlic and a potato salad with sour vinaigrette. I usually make the back leg of lamb in the oven & # 8211 the recipe here.
I don't like reheated steaks because they change their taste. I prefer to eat them cold in the next few days & # 8211 with hot garnishes, salads or sandwiches. So it is with these baked lamb ribs stuffed with drob & # 8230 are great hot, just taken out of the oven or cold, in the coming days. The truth is that there is not much meat on the lamb ribs, but even so little, it is very tasty.
If we cook the ribs (lamb's breast) in the oven together with the pulp then they will dry excessively because they are thin. In this case, we filled the lamb's breast with a composition of drob and thus we prevented this premature drying of it during baking. The benefit is also the other way around: the liver is baked between the layers of meat and bones of the lamb and thus remains tender and creamy.
The thing we do in the family is different than usual: we do not boil the lamb organs but we harden them with a lot of onions and oil. There is a difference from the sky to the ground between the hard and dry organs that have been cooked and the sauteed ones like for pasty. My skin comes out fragile, creamy, does not crumble and is not drowning. I leave you my recipe here.
I give you the quantities for 1/2 lamb breast with ribs (mine weighed about 1 kg) from which come out approx. 8-10 good slices of lamb ribs stuffed with drob.
Cook with love
Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group https://www.facebook.com/groups/retetesipreparate/ and on the official page of the blog which is this https://www.facebook.com/Cook-with-love- 110667047130280 /
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Pancakes / pancakes / pumpkin donuts
I had two pumpkins in the fridge that I brought from the garden and I kept spinning them because I didn't know what to do with them, the prince is pretentious and doesn't eat them much.
So I said prepare something for him to eat. When he left to play, I quickly made these little pancakes / pancakes / donuts, I don't even know what to call them, which I served with sweetness. You will say cheese and jam, it doesn't work very well. It works great. But come on, I've told enough and I think it's time to tell you the recipe
130 gr gravel pit (it is a semi-salted cheese)
300 gr flour
120 ml of milk
Method of preparation
I peeled the pumpkin and grated it with small eyes.
The same goes for gravel. Put in the bowl the pumpkin, gravel, eggs, then add the flour and mix.
Put the milk and mix well
We put oil in the pan, let it heat up and with a spoon we take the composition and put it in the pan.
Baked lamb leg
A perfect recipe for the Easter meal that will succeed any housewife. Astonish your guests by serving them at the Easter table with lamb prepared according to this recipe.
- 1 leg of lamb up to 2 kg or 2 feet of lamb per 1 kg.
- 3-4 twigs - rosemary
- Peel a lemon
- Mix spices for lamb
- ½ chilli peppers
- 2-3 cloves of garlic
- Salt and black pepper
The preparation process
Put the spices for the lamb in a bowl, do not forget the salt and black pepper.
Peel and slice the garlic together with the chilli pepper.
Preheat the oven to 200 degrees C.
Place the lamb's foot on a flat tray lined with aluminum foil.
Sprinkle the lamb's foot on all sides with the mixed spices, rub the meat well with your hands so that the spices stick and stick well. Using a sharp knife, prick the pulp deeply from place to place on both sides. Insert a strip of garlic, chilli pepper and a small sprig of rosemary into the holes formed. Grease the pulp with olive or sunflower oil, then add 200 ml to the meat tray. lukewarm water, cover it with aluminum foil.
Put the tray in the oven for 1 hour and 30 minutes or even 2 hours (for 2 kg lamb) or 1 hour (for 1 kg lamb.)
After the time has passed, take the lamb out of the oven, remove the aluminum foil from the top, add the cherry tomato sprigs and then return the lamb to the oven for another 15-20 minutes or until it browns nicely.
Remove the lamb from the oven, let it sit for about 15 minutes, then cut it into slices and serve it with baked potatoes and carrots.
Don Baxter recipe: baked lamb ribs
Put the lamb in a bowl, add the rest of the ingredients and mix them all very well. We take care to turn the meat on all sides, so that the spices reach everywhere, whether we use lamb or any other kind of meat (you can marinate the chicken with the same ingredients and grill).
Then leave it cold, covered with foil, so that the flavors blend. Then place the meat in the pan, pour over the marinade and put it in the oven heated to 200 degrees for an hour and a quarter. From time to time we open the oven and sprinkle the meat with the sauce from the tray. After the first 45 minutes, turn the lamb ribs to brown nicely on both sides.
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