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Stuffed lamb leg

Stuffed lamb leg


Boil the pork first, then the lamb entrails. When they are almost cooked, remove them, put them through the mincer, add eggs, garlic and finely chopped parsley and knead well. Season with salt and pepper to taste.

Carefully loosen the skin from the pulp until it forms a pocket in which we insert the composition and sew the skin well so that the chop does not come out during baking.

The pulp thus prepared is placed in the tray together with the oil and seasoned with green parsley and baked for about an hour.


Stuffed leg

1. Clean the liver and bring it to a boil in water, covered with a lid, over a suitable heat. After boiling, drain the water, allow to cool and cut into cubes.

2. Wash the leg of the lamb well, clean it of the skins and carefully remove it from the bone so that it can be filled. Season with salt, pepper, rosemary, grease with honey and oil and leave for a few minutes in the refrigerator.

3. Wash green and red onions, cut into small pieces and put in a pan to fry with olive oil. After simmering, mix with diced liver. The composition is placed on the piece of meat and wrapped carefully so as not to fall apart.

4. Place the stuffed pulp in a roasting pan, grease with oil, honey and sprinkle salt and pepper on the entire surface. Sprinkle with water and wine and put in the oven over low heat. From time to time, sprinkle with wine and, at the end, sprinkle with thyme and rosemary. Serve hot or cold, with lettuce.


Preparation of lamb pulp marinated in kefir with garlic

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this lamb leg marinated in kefir and how the meat came off the bone when I took it out of the oven.

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Lamb leg, in the oven, in the oven

In our city you can find it Lamb cheap and in abundance twice a year: around Catholic and Orthodox Easter (in abundance & # 8211 shortly before Easter, cheap - immediately after it). It sometimes happens that both events are held simultaneously, so the offer is substantially narrowed in terms of time. For the rest of the year, only the frozen foods in hypermarkets can satisfy your appetite for lamb. Or Dedeman, who has a varied offer of nails in which you can put your appetite. Sliced, portioned and frozen lamb that comes from antipodes is very tasty, but has a small defect, in the sense that the price consists of three digits, placed before the well-known ", 99 Lei / kg". I did not do a detailed economic analysis to see if it is more efficient to buy a "cheap" lamb to keep for a few months in the freezer (taking up space and consuming electricity), or to buy exactly my piece (s). which I need when I need it. As a result, for Easter, I stock up on what I need for a lamb soup and a piece of lamb (head, internal organs, prapur) and two thighs (or two “quarters” of lamb): one for the traditional lamb steak from the family reunion on Easter Sunday, the other, as a reserve for special occasions. Such a "reserve", which I named lamb leg, in the oven, in the oven, I prepared on the occasion of a general cleaning through the freezer.

What do you need?

  • A hind leg of lamb (or "a hind quarter of lamb" as sold in hypermarkets) - about 1.5 - 2.5 kg of meat with bone (depending on the size of the lamb)
  • 2-3 tablespoons of vegetable oil
  • A clove of garlic, unwrapped in a saucepan (uncleaned, lightly crushed with the side of the knife blade)
  • 3-4 sprigs of dried thyme
  • 350 - 500 mL white, dry, quality wine (Note: if the wine is not good for drinking, then it is not good for cooking either).
  • 1 teaspoon coriander seeds (ground)
  • 6 cloves of garlic (cleaned and crushed)
  • 1 teaspoon mixed pepper (ground)
  • 1 teaspoon sea salt
  • 2 teaspoons Greek mixture of spices for stifado
  • ½ teaspoon ground nutmeg
  • ½ teaspoon dried basil
  • 2 sprigs of thyme
  • juice of 1 small lemon
  • juice from 1 lime
  • 1 tablespoon balsamic vinegar
  • 5 tablespoons olive oil
  • 100 mL white wine, sec.

How do you proceed?

First, prepare the marinade in which you will keep the lamb. When you start the marinade, think that the lamb must stay in the stove for about 24 hours, if you want a tender, juicy and fragrant steak.

Crush in a mortar 1 teaspoon of coriander seeds.

Peel and crush 6 cloves of garlic.

Mix the coriander, garlic, salt, pepper, spices for stifado, nutmeg, dried basil and thyme leaves until you get a thick, homogeneous paste.

Thin the paste, incorporating in it, in turn: lemon and lime juice, balsamic vinegar, olive oil, then dilute with white wine. Mix well again until smooth.

Over the piece of lamb, previously washed and tossed, sprinkle about 2-3 teaspoons of dried thyme, then grease it conscientiously with the stain you just prepared (or marinade, as it is scientifically called).

Put the piece of meat thus prepared in a resealable bag, remove as much air as possible from the bag, seal the bag and leave it to cool for 24 hours, either in a cool, constant temperature cellar or in the refrigerator.

After the time expires (the next day, as it comes), you can start effective preparation of the steak.

Preheat the stove oven to 165 - 175 ˚C.

Grease a large tray (and with slightly higher walls) with oil and place in the tray a clove of garlic broken into the components (puppies, ie). You don't have to clean them, just crush them lightly, pressing them with the side of the blade of a knife. Add a few sprigs of dried thyme (or even fresh, if you have the respective item) to the tray.

Place the piece of lamb (with the stain) in the middle of the tray and pour into the wine tray. Be generous!

Then cover the tray with aluminum foil (here the foil has the role of retaining the steam released in the process of preparation in the tray and not to prohibit the access of aliens to the hidden thoughts of the leg of lamb) and put it in the oven for about two hours. Halfway through, about an hour later, turn the meat over. If the piece of meat is large (ie it beats more towards 2.5 - 3 kg), it can be covered in the oven even 2 h 30 '- 2 h 45'.

From now on you can remove the aluminum foil. Leave the meat uncovered in the oven for about 30 minutes (180 - 190 ˚C) until the liquid evaporates from the pan. From time to time, grease the piece of meat with the juice from the tray.

At the end, you can turn the meat with the “presentation part” up and you can brown it for 3-4 minutes (no more than you will burn it) with the flame from the oven vault.

Then remove the piece of meat on a large, flat plate (or on a plate) and let it rest for at least 10 to 15 minutes before slicing. I prepared it the day before and sliced ​​it cold the next day. It is good and so cold, but it also warms up shortly before serving, either by placing the slices of meat for 10 minutes in the preheated oven or in the microwave (2 minutes at 700 W for 3 servings of 150 g).

Such a steak does not particularly require a garnish. It can be served with a salad with many greens (spinach, green onions, arugula, lettuce) and radishes. I tested it with some potatoes with lemon and garlic sauce, baked in the Greek way. But these potatoes, or these, also work.

If you make this Easter steak, there's no point in messing with the wine that suits it. It is the wine you have especially for this holiday. But if your appetite for lamb has faded in another time of year, I suggest a local Black Girl or even a Cabernet-Syrah from Pays D’Oc.

Have fun and see you healthy again!

If you like lamb, for more suggestions you can take a look here.


Lamb leg in beer, with vegetables, in the oven

I have met many people who do not eat lamb for a reason that seems at least bizarre to me: it tastes like (or smells like) sheep. To those who dislike the taste or smell of sheep, I recommend this leg of lamb, made leisurely, in brown beer, in the oven. Beforehand, the pulp must be cleaned and the skins and excess fat (tallow) removed, respectively. A long marinade, with lemon juice, garlic and some aromatic herbs makes it tender and removes all unpleasant odors. An ideal dish for a family holiday, such as Easter meal.

What do you need?

For marinade:

  • 2 heads of garlic
  • 1 teaspoon coarse sea salt
  • 2-3 tablespoons of sunflower oil
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon spice mixture for stifado
  • 2 teaspoons balsamic vinegar
  • 1-2 lemons.

For the steak itself:

  • 1 hind leg of lamb (about 2 kg)
  • 4 heads of garlic
  • 2 sprigs of green rosemary
  • 1 lemon
  • ½ file
  • 350 - 500 mL brown beer
  • 2-3 matching carrots
  • 5 - 6 white potatoes, not floury
  • 1 teaspoon paprika
  • 2 teaspoons mustard seeds
  • 2-3 teaspoons of honey
  • ½ green dill link.

How do you proceed?

You will first need to prepare marinaded in which the meat will stay cold for about 24 hours.

Peel and grind the garlic (or pass it through a press), then rub it with salt and gradually adding the oil (as when making mujdei).

Then add the chopped thyme, chopped rosemary and the mixture of spices for the stifado in the garlic paste. At the end add the balsamic vinegar and mix responsibly until you get a homogeneous paste.

The meat (from which you have previously removed the excess fat) well washed and dried with absorbent napkins is rubbed on all sides with lemon juice.

Then grease the meat well with the previously prepared marinade paste, put it in a resealable bag and leave it to cool for 24 hours.

For the steak, prepare a large tray, with slightly higher walls, on the bottom of which you place the garlic heads cut in half, which will form a “bed” for the meat, so that it does not sit directly on the bottom of the tray.

Place the piece of meat on the garlic bed, sprinkle with lemon juice and lime. You can add a couple more sprigs of green rosemary, but it's not necessarily necessary.

Pour the rest of the marinade into the pan and add the brown beer, then cover the pan with aluminum foil and place it in the preheated oven at 160 ˚C, where you leave it for about 1 hour, without walking on it.

Meanwhile, prepare the vegetables and the sauce with which you will glaze the meat towards the end:

  • carrots are cleaned and cut into thick slices, about 1 - 1.5 cm
  • the potatoes are cleaned and cut into large cubes (if they are new, small potatoes, they can be cut into quarters)
  • mix the honey with the mustard, until a thick, homogeneous paste is obtained.

In addition to the meat, add the carrot slices to the pan, cover the pan again and bake for another 90 minutes (if necessary, top with beer).

Add the potatoes, season with salt and paprika, cover the tray again and bake for another 80-90 minutes.

Remove the foil, grease the meat with honey and mustard paste, put it back in the oven (180 & # 8211 200 ˚C, 10 - 15 minutes) to brown the crust nicely. The last 5 minutes can be cooked with the flame in the oven vault.

At the end, when the meat is well browned and crispy on the outside (you will see that the inside remains tender and juicy) sprinkle everything with chopped dill.

Before serving, remove the whole piece of steak on a plate and let it rest for about 8-12 minutes.

Then you can slice the meat, which you serve with the vegetables from the tray and some seasonal salad. If you ask me about wine, I would recommend a Carménère de Chile.
Have fun and see you healthy again!


Lamb leg stuffed with shrimp and fruit

Lamb is one of the meats we serve most often in Christmas menus. The leg, one of the juiciest and most fleshy parts of the lamb, can be stuffed in various ways once deboned. US I used the sea and mountain mix (meat and seafood) to prepare a rich farce for this fried lamb.

Preparation: 1. Season the lamb pulp on both sides and spread it with oil. Reserve in the fridge.

2. To make the filling, mix the finely chopped apple, raisins, citrus peel, raw chopped shrimp, beaten egg and a little breadcrumbs to make it consistent. Season with salt and pepper and spread the filling over the open lamb leg.

3. Roll the meat in a roll, pressing well, and wrap it in baking paper, closing as if it were a caramel.

4. Cook the foot in the preheated oven at 200 degrees for about 30 minutes.

5. After this time, remove the paper from the legs, being careful not to burn yourself, add a sprig of rosemary and continue to bake for another 20 minutes, so that it browns. We will water them from time to time with a preparation of wine, juice and broth. It is also good to put a bowl of water in the bottom of the oven to create moisture.

6. After the legs are ready, cut them into slices and serve them with the cooking juices, which we can pass through a strainer and tie this sauce with a little thickener.

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lamb pulp, 250 g dry white wine, lamb steak spice, a bunch of green garlic, 50 ml olive oil, a small clove of garlic, 2 bay leaves, a few cloves, a pinch of ground pepper, a pinch of salt, if necessary.

The lamb leg (I made two legs, one back and one front) is washed well, cleaned of foamy skin, then cut into suitable pieces, without detaching from the bone at the bottom, grease with a little olive oil, with the steak spices, then prick the muscle from place to place with a knife and spread the meat with garlic cloves (cut in half, lengthwise), stick a few cloves, then place in a tray tight in which I put a tablespoon of olive oil. Sprinkle with white wine, bay leaves, sprinkle with pepper and let cool, marinate for a few hours, from evening until the next day. Put the steak in the oven, at the right heat, to brown nicely, watering from time to time with the juice from the tray, until the meat softens. When the steak is almost ready, sprinkle on top and next to it finely chopped green garlic. Serve hot with various garnishes or plain with some sourness.
Good appetite!


Lamb leg stuffed with spinach

Preheat the oven to 150 gr. C (gradation 5). Remove all the fat from the lamb pulp, then loosen the halves and dab with an absorbent paper towel. Season the inside with pepper.
The spinach is pressed with a wooden spoon in a sieve, over the sink, to remove the juice, then, squeezed well, it is poured into a bowl.
In a small Teflon pan, over medium heat, heat the oil, add the onion and garlic, simmering for 3-4 minutes or until softened or browned. Add to spinach. The spinach mixture in the bowl is then crushed over the meat, and the cheese is crushed on top.

The meat thus filled is rolled and tied from place to place with the kitchen twine, at approximately equal distances. Place in a baking tray, with the links down and put in the oven. Let it cook for an hour and a half or two, until it penetrates well (check!).
Take the lamb out of the oven and let it sit for 10 minutes, before cutting it into slices. And delicious!
Good appetite!


Preparation

Cut the top of the leg with a sharp knife, season with Fuchs lamb spice and massage well so that the spice enters the meat. Add olive oil, garlic and rosemary for flavor. Sprinkle the meat with garlic for a uniform flavor and massage well.

Put the lamb meat in the preheated oven at 200 degrees, for approx. 50 minutes.

Remove the lamb pulp and then place the vegetables cut in four in the same tray: celery, potatoes, leeks and pieces of carrots. Season with salt and pepper, a little olive oil and mix them all to get the flavor.

Put the tray back in the oven, on the lowest rail and place the lamb on top, with a rail on top, so that the fat drains over the vegetables and continue cooking for another 1 hour for a temperature inside the meat of approx. 70 degrees.

Place the lamb steak on a bed of vegetables. Good appetite!

Lamb, the main course on the Easter table, is guaranteed to come out perfectly with Fuchs spice.


Recipes for the Easter meal: Lamb meat stuffed with liver

A delicious recipe for lamb meat stuffed with liver from: lamb meat, poultry liver, lamb liver, onion, garlic, dill, eggs, butter, rosemary, salt, white pepper, black pepper, sweet wine, cherry jam bitter and oil.

Ingredient:

  • 1,500 kg of lamb meat
  • 500 g of poultry and lamb liver
  • 1-2 bunches of onions
  • 1-2 cloves of garlic
  • 1 bunch of dill
  • 2 eggs
  • 100 g butter
  • rosemary
  • salt
  • black and white pepper
  • 200 ml of sweet wine
  • 3-4 tablespoons bitter cherry jam
  • 1-2 tablespoons oil

Method of preparation:

Unwrap the meat around the bone, only on one side, so that it looks split like a pocket and is stuffed. Then beat the meat until it is slightly stretched. Season with salt, pepper, rosemary, crushed garlic and grease with a little oil.

Wrap the meat and let it cool for 1 hour. Meanwhile, wash the liver and bring it to a boil in boiling water. Cut the chilled liver into cubes. Wash the greens, onions and garlic, finely chop them and mix them with the liver, eggs, butter, salt and pepper.

Fill the lamb leg with the obtained paste. wrap the dough so that it does not come loose or tie the pulp with string. Top with berries of bitter cherry jam and put in the oven. Sprinkle the meat with the sauce from the tray and the wine from time to time. Serve the meat with lettuce.