Oven-roasted lamb steak

Name: Oven-roasted lamb steak - Lidia G.
Ingredients: 1.5 kg lamb meat (I used the hind legs) 5; 6 cloves of garlic 1 cup of white wine; 1 cup of water (200ml cup) 1 bunch of green garlic spices (bay leaves; pepper; salt; sweet paprika) a few sprigs of fresh parsley 2 tablespoons of tomato paste 1 tablespoon of oil

Diverse - Oven-roasted lamb steak by Lidia G. - Recipia

Some time ago, I received a good piece of lamb and decided to make borscht, meatloaf, and a roast. I hadn't cooked lamb in a while, so I preferred to marinate it overnight in a simple brine and cook it slowly. The meat turned out tender and flavorful, even without too many complications. I didn't feel the need to change anything in the recipe after several attempts. Quick Info Total time: about 12 hours (including overnight marinating) Preparation time: 20 minutes Oven cooking time: approximately 1 hour (45 minutes + an additional 15 minutes after flipping) Servings: 5-6 Difficulty: medium Recipe type: oven-roasted lamb, suitable for a festive meal or weekend Ingredients 1.5 kg lamb meat (preferably from the hindquarters) 5-6 cloves of garlic 1 cup white wine (200 ml) 1 cup water (200 ml) 1 bunch of green garlic spices: 1 teaspoon sweet paprika, salt, pepper, a few bay leaves a few sprigs of fresh parsley 2 tablespoons tomato paste 1 tablespoon oil Preparation method 1. Wash the lamb meat and cut it into suitable pieces, if necessary. 2. In a blender, combine the following: one cup of white wine, one cup of water, 1 teaspoon of sweet paprika, salt, pepper, 3-4 cloves of garlic, 1 bunch of green garlic, and a few sprigs of fresh parsley. Blend until you obtain a fairly homogeneous paste. 3. Generously coat the pieces of meat with the paste and place them in a covered dish. Refrigerate overnight for at least 8 hours. 4. The next day, remove the meat from the fridge. Take the pieces out of the marinade and place them in a clay pot or any oven-safe dish. 5. In the blender, prepare a sauce similar to the marinade using the remaining ingredients (garlic, green garlic, parsley, spices, plus the tomato paste and one tablespoon of oil). The paste should be slightly thicker than the marinade. 6. Pour this paste over the meat in the dish, ensuring it covers everything. 7. Cover the dish with foil or a lid and place it in a preheated oven at medium heat. Cook for 45 minutes. 8. Remove the dish from the oven, flip the pieces of meat to the other side, and check how well the meat is cooked. If it's almost done, leave it in the oven for another 15 minutes, still covered. 9. Serve the roast hot, alongside boiled or roasted potatoes. Why I make this recipe often It's a method that brings out the flavor of the lamb without overpowering it with too many spices. It's perfect when I have fresh meat and want to avoid aggressive flavors. It's not very complicated, and the results remain consistent after each cooking. Tips and Variations Tips Do not take the meat directly from the fridge before placing it in the oven; let it sit at room temperature for at least 30 minutes. A clay pot or any covered dish helps retain moisture, but if you use a regular baking tray, cover it well with foil. If you don't have a blender, you can finely chop the marinade ingredients, but the paste will be less smooth. Substitutions White wine can be omitted; I've made it without wine, and it turns out well. You can use just water or, if needed, a splash of lemon juice for a slight acidity. Green garlic can be replaced with green onions if you don’t have it on hand. If you're not using tomato paste, you can add a small grated tomato. Variations For a more intense flavor, you can add a few sprigs of thyme or rosemary to the marinade. You can also use other cuts of lamb, not just hindquarters, but the cooking time may vary. Serving Ideas It pairs best with boiled or roasted potatoes. You can serve some fresh lettuce leaves or a side of sautéed green beans alongside the roast. A slice of fresh bread is great for soaking up the remaining sauce. Frequently Asked Questions What do I do if I don’t have a clay pot? You can use any oven-safe dish made of glass or enamel. The important thing is to cover it well so the meat doesn’t dry out. Can I use another type of meat for this recipe? The recipe is designed for lamb, but the marinating and cooking technique works for goat or young ram as well. The cooking time may vary depending on how tender the meat is. Can I marinate the meat for less time? For the best results, it’s best to leave it overnight. If you're short on time, at least let it sit in the fridge for 3-4 hours. Longer marinating helps the meat become more tender. Can I skip the garlic if I don’t like it? Garlic adds a specific flavor, but if you can't stand it at all, you can reduce the amount or eliminate it, though the taste will be different. Nutritional Values Estimated for 1 serving (out of 6), without sides: Calories: 370-400 kcal Protein: 35-40 g Fat: 18-20 g Carbohydrates: 5-8 g (mostly from the sauce) Values are approximate and depend on how fatty the meat used is. Lamb is quite fatty, so the recipe isn’t very dietetic, but it has good protein and not too many carbohydrates. Storage and Reheating Leftover meat can be stored in the fridge, covered, for up to 3 days. When reheating, it’s best to add 2-3 tablespoons of water or sauce and cover the dish to prevent it from drying out. I don’t recommend freezing it after it’s been cooked, as the texture may suffer.

Oven-roasted lamb steak

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