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Lamb pulp on the tray

Lamb pulp on the tray

"Easter Cakes" ........... I like lamb and I eat it anyway, I'm happy I'm the only one who eats it and I have no one to beat me on the plate :)))

  • a lamb pulp - 2 kg
  • 2 tablespoons lard
  • 200 ml dry red wine
  • salt
  • 1 clove of garlic
  • thyme
  • pepper
  • rosemary
  • tarragon
  • sage

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Lamb pulp on the tray:

I washed the lamb under a stream of cold water and cleaned it of the skin. In a bowl I put the 2 tablespoons of grease and I added the other ingredients. I mixed well until the composition was homogenous.

I made small pockets in the leg of lamb, which I filled with garlic halves. I greased the pulp on one side and on the other with the grease mixed with the ingredients, I poured the wine over it and left it to soak for 4 hours.

I heated the oven to 200 degrees C and put the pulp in the oven. After 10 minutes I reduced the oven and left it at 170 degrees C, until it browned on both sides. I sprinkled it from time to time with the sauce from the tray.

It turned out to be a delight.

Good appetite!

Tips sites


If you do not use grease, you can put oil, in my opinion the grease breaks the meat.


Serve with any garnish.

Baked lamb steak

Here is a delicious recipe for baked lamb steak for Easter.

& # 8211 lamb (lamb leg and breast)
& # 8211 2 tomatoes
& # 8211 1 red bell pepper
& # 8211 a few cloves of garlic
& # 8211 oil
& # 8211 salt, pepper and thyme to taste
& # 8211 red wine

Method of preparation:
Wash the pieces of lamb well in some water (cold water), until the water remains clean on them, then leave for 15 minutes in water with vinegar (3 parts water to one part vinegar) while covering them, to remove odors unpleasant, then grease the lamb with oil, sprinkle salt, pepper and cumber to taste.

Make 2 or 3 small holes under the skin of each piece of meat and add 2-3 cloves of garlic, then put the tomatoes and bell peppers cut into slices over the meat (for more flavor and tenderness), then place the pulp of lamb in the oven tray (tray covered with a lid), which has been heated well before.
Leave it in the oven for about 15-20 minutes, then add a few tablespoons of water to the pan. Turn the pulp from side to side to brown evenly. If the water decreases, add a little more and don't forget, from time to time, put the sauce from the tray over the meat, so the meat will freeze and brown very nicely.
After about 1 hour and a half, the lamb steak is a bit ready (towards the end, sprinkle the meat with 4-5 tablespoons of red wine and leave a little). Turn off the oven and add 2-3 cloves of finely chopped garlic to the sauce in the pan, and then add a few tablespoons of this sauce over the lamb and let it penetrate a little. This garlic will finalize the aroma of the steak (in order for the lamb steak to be more tender, sprinkle with a little brandy).
We served this delicious steak with green garlic sauce (made with tomatoes) and polenta.


A successful steak does not always need too many ingredients to have a flavor that highlights the piece of meat on the plate. With just a few herbs we can get a special dish that we like with the right garnish and our favorite sauce.

Lamb meat on a tray with sweet potato gratin is one of the recipes I love at any time of the year, especially since on Easter you can barely enjoy it because of the countless holiday dishes on the table.


  • 1 lamb pulp (700 gr.)
  • 3 cloves of garlic
  • rosemary, sage, thyme
  • olive oil
  • 250 ml. White wine

For gratinated potatoes:

  • 1 sweet potato
  • 250 ml. cooking cream
  • salt, pepper, chili powder
  • 1 clove of garlic
  • thyme, sage
  • 50 gr. cheddar

I start with the lamb pulp, which I grease with a little oil and season with salt and pepper.

I grind the aromatic plants as much as I can, I crush 2 cloves of garlic that I chop, also very finely and I pass it easily with the side of the knife on the chopper together with the prepared greens.

Massage the piece of meat with the mixture thus obtained to take all the wonderful flavors, then put it in a tray and put it in the oven preheated to 210 ° for about 20 minutes.

I use this procedure for a quick browning to keep inside the pulp the delicious juices that will maintain the tenderness of the meat throughout the slow and long cooking that will follow.

I take the tray out of the oven, add the sliced ​​garlic clove, a few sprigs of rosemary, a glass of white wine and a glass of water.

Lower the oven temperature to 150 °, cover the tray with aluminum foil and put it back in the oven for at least 2 hours.

From time to time I sprinkle it on top with the liquid from the tray, and in the last half hour I remove the foil and let the meat brown nicely.

For your au gratin potatoes, slice the peeled sweet potato as thin as possible, sprinkle them with a little olive oil and sprinkle salt, pepper and a generous amount of ground chili powder on them.

I put the cooking cream in a kettle, heat it lightly and infuse in it 2 sage leaves, 1 clove of garlic and 2 sprigs of fresh thyme.

I use a very small bowl of heat-resistant glass that I grease well with a little olive oil, place the potato slices in layers over which I pour the flavored sour cream, then I put the chopped cheddar pieces on top.

Cover the dish with aluminum foil and put it in the oven with the lamb for at least 30 minutes.

I estimate the time is such that I take out the potatoes a few minutes before to rest a little.

After removing the pulp and deboning it very easily, I have time to light the grill to lightly gratinate the potatoes for 3-4 minutes before serving.

Next to a yogurt sauce with mint and 2-3 drops of sauce from the tray dripping over the steak, you will be very happy with the lamb pulp on the tray with grated sweet potatoes, believe me.

Baked lamb leg for Easter meal. An appetizing recipe!

For the beginning, the lamb pulp is carefully prepared. Using a sharp knife, make a few incisions, about 2 cm deep, through the fat that covers the top of the thigh. In a mixer mix 1 tablespoon of mustard, rosemary leaves and garlic cloves, until you get a thick paste, then with your fingers add to the meat cuts.

The two remaining tablespoons of mustard are mixed together with the butter, until a homogeneous mixture is obtained, which will be spread over the entire surface of the pulp, after which it is seasoned with pepper. Place the lamb on a tray, with the fatty part facing up, over which squeeze half the lemon and put it in the preheated oven for 60-90 minutes. After the first 15 minutes, let the heat slow down. Every approximately 20 minutes, grease the pulp with wine and the sauce in the pan, adding more wine, if necessary, to keep the liquid in the pan.

After the indicated minutes have elapsed, remove the tray from the oven and leave the steak at room temperature for 15-20 minutes. Then cut into 2 cm thick slices, decorate with rosemary sprigs and arrange on a plate.

Lamb leg on the tray - Recipes

Posted by Postolache Violeta on May 04, 2016 in recipes with lamb steak recipes Easter recipes Easter recipes | Comments: 0

Lamb leg on the tray, this was our steak on the Easter table, prepared simply, but absolutely delicious! Even my husband, who is not a big fan of lamb, was delighted with it, the children liked it very much, so the success was total.

If you want to know how to prepare marinade for lamb, see here.
I recommend you too Baked lamb steak with wine and garlic, clamb chops with white asparagus or lamb steak with wine and mint. You can find more recipes with lamb here. Find more recipes for Easter here(click on the underlined words for recipes)

Lamb leg on the tray

1. Wash the lamb, wipe it with an absorbent kitchen towel, prick it lightly with the tip of a knife and grease it with grease. Season with salt, pepper and thyme and sprinkle with sweet red wine. It is placed in a tray with a lid.

2. Separately, clean the onion and garlic and weave them in such a way as to form a net. The greenery net is placed on top of the lamb's leg and refrigerated for about an hour to release the juice.

3. Meanwhile, clean the peppers, wash, wipe and cut into suitable slices. Heat the hob and bake for a few minutes on both sides. Sprinkle with salt and cover with a towel.

4. Remove the pan from the oven and take the garlic clove, discard and place the baked peppers around the lamb leg. Cover the tray with the lid and place in the oven at the right temperature. Sprinkle with wine and sauce from the pan from time to time. After baking, the steak is served with a pepper garnish and garnished with fresh rosemary.

Marinated Aries

Difficulty: high

  • 1 kg of mutton pulp
  • 500 ml of vinegar
  • 4 medium onions
  • 2 carrots
  • 1 parsley root
  • 1 small celery
  • a glass of red wine
  • salt
  • peppercorns
  • Bay leaves

Onions and vegetables are cleaned, washed, sliced ​​and boiled. When they have softened, pour the vinegar and season with salt, pepper and bay leaves, letting it boil until the juice decreases, then take the pot off the heat, add the wine and leave to cool. The pulp is cleaned of grease and skin, then put in a porcelain bowl, pour marinade over it and leave in the fridge for at least three days before serving.

The best tips for Easter steak. How to perfectly brown a whole leg of lamb in the oven

Nothing looks better on the Easter table than a juicy lamb steak. It is the main course of the traditional meal, and if so far you have not dared to cook something like this, we tell you the most effective tricks to get a perfectly browned lamb leg in the oven.

The first thought of the lamb steak immediately brought to mind Jamie Oliver and his Easter lamb steak, delicious, juicy and perfectly flavored, with a meat so well penetrated that it comes off the bone alone.

In addition to the chicken steak you exercise more often, a whole leg of lamb seems like a real challenge. But, in fact, it's nothing more complicated. You only need a few secrets to make it your family's favorite dish on the Easter table.

Tricks for lamb steak:

  • Use the best and largest steak tray you have. If you don't have one, invest in a new one. You will not be able to bake a whole leg of lamb in the cake pan. It is preferable to use a tray that can be placed directly on the flame from the stove, so that after removing the steak from it to cook the juices left in the tray to prepare the best sauce.
  • Use a meat thermometer. With it you will be able to decide exactly if the steak is ready or still has to stay in the oven, without having to cut a piece of it.
  • Preheat the oven well and take the meat out of the fridge at least half an hour before putting it in the oven. This will ensure the correct and perfect cooking of the meat.
  • Do not overdo it with spices, but use more than the classic salt, pepper and rosemary sprigs. Let yourself be seduced by oriental flavors: orange and pepper, cinnamon and citrus, hot peppers and garlic.
  • Do not cut the steak as soon as you take it out of the oven. It takes at least 15 minutes for it to cool in the pan. Ideally, it should stay for about 30 minutes.
  • Use the juices left by the meat in the pan for a delicious sauce. You also need a drop of wine and a piece of butter to make the best reduction next to your steak.

Now that you know the most important tips, you need a good recipe to cook for the holiday meal.

Baked lamb meat with lemon and salad

Ingredients (for 8 servings):

  • 1 3kg honey pulp
  • salt and pepper
  • 1 tablespoon olive oil
  • 115g soft butter
  • 2 lamai
  • 6 small red salads / onions

Method of preparation:

Cut the bottom of the bone from the lamb leg. Season the meat with salt and pepper.

Heat the oil in a large frying pan or pot in which you can put the whole pulp. Brown it well on all sides, over medium heat. This operation can take up to 10 minutes, but it is necessary because it ensures a beautiful browning of the meat on the outside while all the juices will be kept inside to get a perfect steak. Use a pair of kitchen tongs to be able to turn. lightly meat from side to side.

Place the lamb leg in the baking tray and grease it on all sides with butter. Slice the lemons and place the slices all over and around the pulp. Cut the salads into quarters and place them around the lamb leg.

Tip: You can also add 200ml dry white wine to the tray

Put the steak in the oven. After 15 minutes, reduce the heat to 180C and let the steak bake for about 80-90 minutes or until a meat thermometer records 57C in the thickest part of the leg.

Tip: Generally it takes 15 minutes to cook for every 500g of meat + another 10 minutes.

Remove the steak from the oven and cover with aluminum foil for 15-30 minutes before cutting.


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  • 1 ram leg
  • 125 g bacon
  • 1 tablespoon lard
  • 1 large head of garlic
  • 1 tablespoon of dried thyme
  • tablespoon of lard
  • glass of dry wine or coarse white vinegar


  1. Wash the pulp thoroughly and clean the skins.
  2. Using a deboning knife, remove the bone.
  3. Rub the meat well with salt and let it sit for 30 minutes.
  4. Preheat the oven to 220 degrees.
  5. Cut the bacon and cleaned garlic into pieces as thick as a young lady's finger.
  6. Make incisions of about 3 centimeters in the meat with a thin knife.
  7. Insert garlic and bacon into each incision.
  8. Roll the meat tightly around the ends and tie it with a spatula so that it has a compact, elongated shape.
  9. Grease the meat with lard and sprinkle with thyme and pepper.
  10. Grease a pan with lard.
  11. Add the meat and 3-4 tablespoons of water, wine or vinegar.
  12. Put the tray in the oven on high heat (220 degrees) for about 10-12 minutes, until it starts to brown.
  13. Reduce heat to 165 degrees and leave the meat for another 2 hours.
  14. Sprinkle the meat with the sauce from the pan from time to time. If the sauce drops, add a few tablespoons of water.
  15. When ready, take the meat out of the pan, let it cool, remove the string and cut the steak into thin slices.
  16. Put 2-3 tablespoons of water in the sauce in the pan, bring to a boil and pour over the steak slices.

Preparation time: 45 minutes

Cooking time: 140 minutes

From the same categoryMore by the same author

Marinated beef steak

German potato salad

Kofte & # 8211 Turkish grilled meatballs


Good, very good. But I have a request & # 8230 can you tell me what & # 8220fire is & # 8222fire & # 8221 and & # 8220fire suitable & # 8221 in the oven. Is it hard at 220 C or 180 C? And suitable for 120, 150?

There is a high degree of relativity depending on the oven, whether it is electric or gas. In addition, each has its own peculiarities.
In general, the average means 160 degrees Celsius, and high heat of 200 degrees.
In this recipe, the average heat also depends on the thickness of the leg. The thicker it is) and the older the animal), the better it must penetrate and require a lower fire, in order to allow the meat to penetrate without burning outside.

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