New recipes

Lamb flavor flavored with tarragon and mint

Lamb flavor flavored with tarragon and mint

Lamb meat and organs should be cleaned of skin and fat, then washed thoroughly with cold water. Boil them in 2-3 liters of water and collect the foam formed on the surface. Add the bay leaves, pepper, mint and dried tarragon to the pot and let them boil. When they are ready, strain them and leave them to cool.

Meanwhile, finely chop the onion, garlic and greens. Chop the organs and lamb into small cubes and add them over the greens. Season with salt and pepper to taste, beaten eggs and mix well.

Wallpaper with oil and breadcrumbs a round tray with removable walls or a cake tray. Spread the breadcrumbs in the tray, turn the composition upside down, press lightly, then cover the dough with the edges of the breadcrumbs. Bake it in the preheated oven at 180 degrees, for about 30 minutes, until it hardens well, then take it out of the pan and leave it to cool.

Here is a tasty and flavorful appetizer for the Easter meal! Good appetite!

Lamb flavored with tarragon and mint - Recipes

4 cans of mushrooms (284ml)

1 ½ green onion connection (1 leg. = 5-6 green onion strings)

In a saucepan put 1 tablespoon of oil, and add 3 strings of chopped green onions. Keep until soft and then add the lamb, and keep on the fire for about 10 minutes until it is cooked !) Salt and pepper.

In another pan put 1 tablespoon of oil, add the rest of the green onions, let it soften (2-3 minutes!) And add the mushrooms, and leave on the fire for about 5-7 minutes. on the fire, salt, pepper to taste and add the green parsley.

Allow to cool so that they are warm!

Put the meat in a food processor and grind it well until it becomes like a pate! Take it out and put it back in the pan! grind the meat, put the meat in the machine twice, and the mushrooms once!) Add the mushrooms over the meat and mix, lightly but well, add salt and pepper if necessary, then put the eggs one by one. mix well and place in a greased pan and put in the oven until lightly browned on top (

The consistency of the "drob" is more crumbly than that of the origin. but the taste is almost the same.

The lamb entrails are washed in a stream of water. Finely chop the onion for a minute, in 5-6 tablespoons of oil, then add the lungs cut into small pieces, the kidneys cut in half, lengthwise, then cut into 2-3 places and well washed, a teaspoon of salt , one teaspoonful of each ground spice, frying over low heat covered, until the water that leaves it decreases.

They are passed through the mincer together with the raw liver and the bagel soaked for a moment in cold and well-squeezed water. To the mince, add sour cream, whole eggs, a few green onion leaves cut into thin slices, a teaspoon of your favorite finely chopped greens, or all of them, to taste.

Lamb recipes

Our tradition recommends lamb dishes for Easter meal. Here are some tasty, flavorful and tastefully arranged lamb & # 8211 cooking ideas.

Lamb ribs on the tray
Ingredient: 16 pieces of lamb ribs, rosemary, 50 ml of sunflower oil, salt, black and red pepper, special spices for lamb, 100 ml of semi-dry red wine, 4-5 cloves of garlic, 6 potatoes, 4 carrots.

Method of preparation: For starters, clean the ribs of the skins, wash them well, let them drain, season them with salt, pepper and special spices for lamb and leave them to soak for a few minutes.

After that, they are fried in hot oil. Let them brown over low heat until they change color and then put them in the pan, sprinkle with wine and a little water and put them in the oven at 120 ° C.

Meanwhile, cut the potatoes and carrots into rounds and place them in the pan along with the lamb ribs. Sprinkle with wine so it doesn't dry out.
Towards the end, 15 minutes before turning off the oven, sprinkle with sprigs of rosemary and crushed or ground garlic. The ribs are served garnished with rosemary and green salad or lettuce.

Lamb steak

Ingredient: lamb leg with bone (1.6 kg), 3 cloves garlic.

Ingredients for marinade: 2 tablespoons mustard seed, 3 cloves garlic, 3 thyme, 1 rosemary, 8 fillets in olive oil, peel of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, pepper .

Method of preparation: Mix in the blender all the ingredients for the marinade (from the greens, break the leaves from the stem), until you get a paste.
* do not put salt in the marinade becauseanchovies and soy sauce are salty enough.

In the lamb pulp, washed and dried well with napkins, make incisions with a sharp knife and insert slices of garlic.

Then rub the pulp on both sides with the paste obtained. Top with a generous layer of marinade. Put the pulp in a bowl and cover with foil. Be careful that the foil does not touch the surface of the meat so as not to damage the crust. Refrigerate for at least 4 hours.

Remove the pulp and leave it for half an hour to reach room temperature.

Place it in a tray and put it in the oven at 220 ° C for 20 minutes. Then lower the temperature to 150 ° C and let it cook for another 2 hours. From time to time sprinkle the pulp with the juice from the pan.

Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.

Lamb leg with mint

Ingredient: 1⁄4 cup olive oil, 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of mint, pickled and chopped leaves, 1 leg of lamb, salt and black pepper, 2 bundles of green asparagus, 2 bundles white asparagus.

For the mint sauce: 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of chopped mint leaves.

Method of preparation: To make the mint sauce, put the vinegar, sugar and mint in a bowl and mix well. Put the lamb in a large insulating bowl, prick it with a sharp knife and add salt and pepper over it.

In another bowl, prepare the oil mixture with the sugar, vinegar and mint and then pour it over the lamb. Cover the dish and put it in the fridge for 1 hour to marinate.

Preheat the oven to 390 degrees and put the steak in the oven.

The lamb steak takes about 45 minutes to bake on average. Then serve it with boiled asparagus (boil in boiling salted water for 2-3 minutes, it should remain green and crispy) and mint sauce.

It can be used as meat, lamb ribs and instead of fresh and boiled asparagus, canned asparagus. Malt steel is a lighter vinegar from barley and malt, but for those who do not have it at hand, they can use other types of vinegar, but be careful to dilute it, if it is too strong.

Lamb leg in wine sauce with spinach

Ingredient: 1 piece lamb leg, 750ml red wine, 500ml lamb soup, 500ml beef soup, 140g red onion, 150g carrots, 80g celery, 3 cloves garlic, 1 sprig of thyme, 1 sprig of rosemary, 2 leaves of bay leaf, 2 tablespoons vegetable oil, baking paper.

Put oil, carrots, onions, celery and garlic in a pan and cook until golden. Put the vegetables in a large bowl with a lid. Then add the lamb, thyme, rosemary and bay leaves.

Incorporate beef and lamb soup. The lamb must be covered. Put a baking sheet, then put a lid. Bake for 4 hours. Remove the lamb from the pot and boil the liquid until the liquid has been reduced to three quarters and thickened.

Add the lamb, pour the sauce on top and reheat gently for about ten minutes. Cut the lamb and serve with spinach.

Lamb leg with mushrooms

Ingredient: Mushrooms (1 kilogram), pitted olives (200 grams), lemon (2 pieces), garlic, red wine (400 ml), olive oil (50 ml), thyme.

Method of preparation: The lamb meat is stuffed with garlic, sprinkled with thyme, placed in a bowl, add 300 ml of water and put in the oven for 1 hour.

Meanwhile, slice the mushrooms and fry them in a pan with salt (without oil) to reduce their volume. In a bowl add the 2 sliced ​​lemons, the pitted olives and the crushed garlic. Add 400 ml of red wine and 50 ml of oil. Remove the dish from the oven. Add the wine sauce, oil, olives, garlic and lemons, and place in the oven for another 30 minutes. Then add the mushrooms and put the dish in the oven for another 30 minutes, without a lid.

Nest with lamb

Ingredient: 6 pieces of bone-in lamb, 1 homemade black bread, 4 tablespoons olive oil, 1 tablespoon flour, 2 tablespoons sour cream, 1 tsp green tarragon, green parsley, 1 tablespoon vinegar, salt, pepper.

Method of preparation: Brown the lamb in two tablespoons of hot olive oil. After they have lightly browned, add half a cup of hot water, salt to taste and simmer for about 20 minutes.

In the other 2 tablespoons of oil, brown the flour, stirring quickly until it turns golden. Then quench with a little juice from which the meat boils, add the chopped tarragon, vinegar and cream. Match the taste of salt and pepper and then pull the dish off the heat.

Cut a lid on the black bread, scoop out the core, place the meat and then pour the tarragon sauce. Wrap the bread with aluminum foil and bake at the right heat for about 20 minutes.

Serve hot, garnished with chopped green parsley.

Lamb tripe

Ingredient: 2 kg lamb organs, 8 eggs, 1 bunch green onion, 1 bunch green garlic, 1 bunch dill, 1 bunch parsley, spices for drob, salt, pepper.

Method of preparation: Boil the lamb organs in water with a pinch of salt. Finely chop the greens. The boiled organs are passed through the mincer (or to the food processor) and mixed with the greens. Add the yolks, beaten egg whites and spices to taste and mix until the composition is homogeneous.

Put the composition in the tray. Normally place the lamb lard or baking paper on the bottom of the tray. Beat two egg yolks and pour over it.

Bake for about 1 hour. Allow to cool then cut into slices.

Baked lamb steak

Ingredient: 1.5-1.8 kg of lamb (back leg), 1 bunch of green garlic, 4-5 cloves of garlic, 50 g butter, 2 tablespoons olive oil or 3 tablespoons of sunflower oil, 2 bay leaves, 2 sprigs of garlic thyme or rosemary, 100 ml white wine, salt, pepper.

Method of preparation: The meat is washed with cold water and cleaned of skins. It does not come off the bone, but breaks the bone in two or three places, so that it can be easily cut when the meat is fried. Wallpaper with a napkin, then grease with butter and oil and sprinkle with salt, pepper and finely chopped greens. Put in a large bowl, cover and leave to cool for an hour.

Meanwhile, heat the oven and the garlic is cleaned and finely chopped. Choose a tray large enough for the piece of meat and grease it with a little oil. Then sprinkle the garlic through a stream of hot water. Place the meat and add the wine bent with water. Put in the hot oven and bake on high heat for 55-65 minutes. Turn the steak over and sprinkle with the sauce from the pan from time to time, and reduce the heat to the last 15 minutes.

Honey Drob Ingredient:

  • 550 grams of lamb organs (liver, lungs, heart, kidneys, spleen, with the mention that if you want to prepare a larger quantity, it can be supplemented with chicken liver, in the absence of lamb)
  • 2 large bunches of green onions, both the white part and the leaves
  • 2 large bunches of green garlic, both the white part and the leaves
  • optional, 1 small onion (if the taste of the green onion is enough for your taste, you can give it up)
  • 4 hard boiled eggs, peeled
  • 4 large, raw eggs
  • 1 bunch of green parsley
  • 1-2 bunches of green dill
  • optional, a little leurd, if you have and if you like the intense garlic taste
  • 1 tablespoon oil
  • 80 grams of butter with 80% fat and pepper to taste
  • lamb purée, optional

Preparation Lamb stew, video recipe

Preparation of the composition

1. Lamb organs are cut into pieces, cleaned of blood clots, skins, etc. The & # 8211 rags, if used, are indicated but not mandatory & # 8211 are washed gently and kept in a bowl of water until we take care of the rest of the ingredients.

2. Chop the onion and green garlic slices, collecting separately the white and light green part of the chopped leaves, which we will need later.

3. Heat a large skillet / saucepan over medium heat, add the oil and immediately 60 grams of butter. After the butter melts, add the white and light green part of the onion and garlic, tempering them over a low heat until soft (without browning).

4. After the onion and garlic have softened, add the organs, starting with the heart, after 2-3 minutes the lungs and the spleen, after another 3-4 minutes the kidneys and finally the liver, which will not need more than 4-5 minutes of cooking. Temper the organs and allow them to cool well.

5. Pass all the hardened organs through the mincer, collecting them in a large bowl, in which the hardened onion will be added and necessarily all the melted butter that could have remained in the pan. Turn on the oven and set it at 180 degrees Celsius.

6. Add the chopped onion and garlic leaves, then the finely chopped parsley and dill. Mix and add the raw eggs one at a time, mixing one after the other, until a pasty composition is obtained. Season the lamb stew with salt and pepper to taste.


7. Grease with a little butter (from the amount of 20 grams we have left) a long shape of 25 & # 21512 cm. If you use breadcrumbs and it is quite large, you can completely wallpaper with it the shape in which we will bake our lamb. The edges of the powder will be reflected outwards and the composition will be covered with them at the end. If the powder is too small, we will only use it to cover the dough before baking.

8. Distribute 1/2 of the amount of shaped lamb chop composition, press with the back of a spoon and level well. Arrange the hard-boiled eggs on top, lengthwise. Cover with the rest of the composition. Press well with the back of the spoon so that we do not have gaps in the shape. Level on top and cover with the powder (if using). If not, spread the remaining butter on top of the chips. Place immediately in the preheated oven at 180 ° C.

9. Bake this lamb for 45-50 minutes. Finally, we will notice that all around, the liver no longer adheres to the walls of the form and is nicely browned on top. Leave to cool in the form and eat cold from the fridge, along with other festive appetizers, cheeses and greens. Great appetite!

Powered by

(5 points / total votes: 97)

alina 6 years ago - 15 April 2011 09:59

Re: Honey drob

super, I like the drob section, congratulations and thanks for the recipe!

Mirela 6 years ago - 15 April 2011 13:13

Re: Honey drob

I wrap it in powder and put all the raw eggs except the whole ones, this is the first time I see that chopped eggs are put in the drob, explain to me, please, what is the reason, that I know why the raw ones.

Ioana 6 years ago - April 15, 2011 1:23 PM

Re: Honey drob

just for color. from place to place you will see the white and yellow pieces and it will look better.
I had powder, but I didn't use it. in our country, the liver is made in a rib carcass, not in the oven. and when it's ready it is sliced ​​between the ribs and each piece has a little meat around the filling. it's so good. I don't know if I explained it well. unfortunately I don't mind buying such a big piece of lamb for only 2 people and I made it in a cake pan. I'll send half of the tray to my mother-in-law tomorrow.

Simona-Adina Hotea 6 years ago - 15 April 2011 13:42

Re: Honey drob

Uoohoho! It looks super-first-luxury! Brava, Ioana! The composition is almost identical to the one we use for stuffed lamb (only we heat only the onion, not the boiled organs and we add dill, because we like it, deh!)
How beautiful the pictures are!

Simona-Adina Hotea 6 years ago - 15 April 2011 13:44

Re: Honey drob

Ioana, I would send you a picture of the lamb stuffed last year, about what you explained above!

Ioana 6 years ago - April 15, 2011 1:55 PM

Re: Honey drob

I like dill too, but since the "dance" doesn't eat dill, I refrained heroically (this time)
please send me a picture, let the world see what a wonderful thing is being done to us!

Monica Mihaly 6 years ago - 15 April 2011 14:25

Re: Honey drob

ioana can't replace everything that is lamb with chicken liver for example?
we are not lamb fans so I would like to prepare it but with something else

Ioana 6 years ago - 15 April 2011 15:13

Re: Honey drob

so that it doesn't come out with an intense liver taste, you can put other chicken organs next to it: pipettes and hearts. and I would put some meat (maybe finely ground chicken breast). to be different textures like this lamb. boil them well, the livers less. I think it will come out great. if you put minced chicken breast, don't boil it, just fry it with the rest for 10 minutes, in the pan.

Monica Mihaly 6 years ago - 15 April 2011 22:09

Re: Honey drob

Thank you very much Ioana, I'll let you know when I prepare it as it came out

CLAUDIA 6 years ago - 17 April 2011 20:17

Re: Honey drob

Hi girls! it seems that we are already starting to take notes ... the countdown is already starting, right?
Monika, I make pork entrails (less kidneys) from the lack of lambs that are impossible to find. And it came out ok every time. The method of preparation is identical to that of lamb. and to make it easier to remove the drob from the shape without scratching it too hard.

magda 6 years ago - 21 April 2011 22:59

Re: Honey drob

thanks ioana. to know that I have been making drob for many years, but now I have learned something new. I will try this year like that. Thank you happy Easter to everyone

Vasile Ramona 6 years ago - April 22, 2011 00:20

Re: Honey drob

Ffffff good came out! It's the first time I've done it. I followed the recipe although I added a bunch of dill and two cloves of green garlic.

vicky 6 years ago - 22 April 2011 06:39

Re: Honey drob

Thanks, interesting recipe. so, tomorrow I'm sure I'll make fun of it, I hope it comes out pretty well from chicken forges
P.S. I will let you know if I get: 0

mihai 6 years ago - 22 April 2011 21:05

Re: Honey drob

and we do it is great

Tipric Suceava 6 years ago - 23 April 2011 09:26

Re: Honey drob

today I understood why you didn't use the kidneys, after I served to clean them for a few hours. I don't use kidneys in my life anymore. as for how my hell came out, I'll tell you in about 10-12 hours

Ioana 6 years ago - April 25, 2011 10:31

Re: Honey drob

ciprian, I didn't put the kidneys in because I took them separately and I wanted to make them into Spanish stew. only that after I cleaned them, I kept them in water with vinegar and salt, I washed them, I scalded them and they still smelled bad. so I threw them away.

Tipric Suceava 6 years ago - April 26, 2011 01:30

Re: Honey drob

`Even after I served that kidney that I took to clean it, the liver came out wonderfully good and very good. Thanks for the recipe Ioana.

Valerica Enache 5 years ago - 13 April 2012 18:55

Re: Honey drob

Hi Ioana. I haven't done anything for many years, here in Spain we only have time for work, I'm with him on fire and I was delighted with your recipe, it's something like mine, thank you and HAPPY EASTER FOR EVERYONE

bogdana 5 years ago - 13 April 2012 21:15

Re: Honey drob

I also put larch and dill and green garlic, otherwise the same, without removing the organs, only onions. Happy celebrations!

Spiridon Elena 2 years ago - 1 April 2015 13:49

Re: Honey drob

Mihaela a year ago - March 27, 2016 22:21

Re: Honey drob

Thank you, Ioana for an excellent recipe. Drobul came out delicious and received a lot of compliments! = P

. It's so good, I'd be glad I didn't like anyone to keep everything for me!

Baked lamb fillet

Bake for 40-50 minutes on medium heat (170C). It smells good!

After 50 minutes we have a red and fragrant piece of lamb. The rags contracted a bit when baked.

I let it cool slowly in the kitchen and then moved it to the pantry. I haven't overturned it but it's possible. I cut a few slices of lamb for Easter brunch and placed them on a plate with ham, boiled eggs, mayonnaise with green onion tails, tomatoes and radishes.

How good it is when someone helps you in the kitchen! What a good lamb my daughter made!

Those who do not eat lamb can be made from pork, veal or chicken (Pork steak recipe).

Or chicken drumstick with mushrooms and cheese & # 8211 recipe here.

Soybean stew with vegetables

Soybean stew with vegetables from: soybeans, water, celery, peppers, onions, garlic, olives, oatmeal, soy sauce, yeast, sage, paprika, vegetable spice, parsley, salt.


  • 1 cup soybeans
  • 1/2 cup water
  • 4 slices of celery (green) cut into small pieces
  • finely chopped peppers
  • 1 finely chopped onion
  • 2-3 grated garlic cloves
  • 1/4 cup sliced ​​olives
  • 1/2 cup oatmeal
  • 1 tablespoon soy sauce
  • 1 tablespoon yeast flakes
  • 1/2 teaspoon sage powder
  • 1/2 teaspoon paprika
  • 1 teaspoon vegetable spice
  • 3 tablespoons finely chopped green parsley
  • 1/4 teaspoon salt

Method of preparation:

The night before, let the soy soak, then strain it and put it in the blender with the water and mix well. Pour the composition into a bowl, add the rest of the ingredients and mix.

Spread the composition in a pan and put it in the oven on low heat for 2 hours.

Label: tarragon

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.

Video: Tarragon Lamb Shanks Recipe - Armenian Cuisine - Heghineh Cooking Show (December 2021).