Lamb steak with green garlic sauce

Name: Lamb steak with green garlic sauce - Ludmila N.
Ingredients: 1.5 kg of lamb meat (ribs and leg) 200 ml of white wine a cup of olive oil garlic to taste (I used one head) plenty of spices: salt; chili powder; thyme; basil; rosemary; mixed peppercorns (white; black; red; green) For serving; optionally; green garlic sauce: a bunch of garlic a teaspoon of olive oil salt to taste half a teaspoon of sour cream

Meat - Lamb steak with green garlic sauce by Ludmila N. - Recipia

Every Easter, I cook lamb roast, and I almost never eat the meat pink or rare. I prefer it well-cooked but not dry. When I make this roast, I use ribs and leg, marinating it for two days in the fridge and slow-cooking it to absorb the flavors of the spices. I rely heavily on fresh green garlic for the sauce, especially when I find it fresh. Quick Info Total time: 2 days (marinating) + approximately 70 minutes baking Preparation time: 15-20 minutes (excluding marinating) Cooking/baking time: 60-70 minutes in the oven Servings: 6 Difficulty: medium Recipe type: lamb roast, suitable for Easter dinner or other special occasions Ingredients For the lamb roast: 1.5 kg lamb meat (I use ribs and leg) 200 ml white wine a small cup of olive oil 1 head of garlic (or to taste) salt chili powder thyme basil rosemary mixed peppercorns (white, black, red, green) For the green garlic sauce: 1 bunch of green garlic 1 teaspoon olive oil salt to taste 1/2 teaspoon sour cream Preparation method 1. Rinse the lamb meat thoroughly, then pat it dry with paper towels to remove excess water. Cut the pieces according to the size of your baking dish or marinating container. 2. Place the meat in a large bowl. Sprinkle with salt, chili powder, thyme, basil, rosemary, and peppercorns. The peeled garlic should be finely chopped or crushed and distributed over the meat. 3. Drizzle everything with olive oil and add the white wine. Gently mix with your hands to ensure the lamb pieces are coated with the spices and liquid. 4. Cover the bowl with plastic wrap and refrigerate for about 48 hours. The meat will absorb flavor, become more tender, and won’t taste bland after baking. 5. After 48 hours, remove the meat and arrange it in a baking dish or multicooker. Don’t discard the marinade; pour it over the meat in the dish. 6. Preheat the oven to 180°C. Place the dish in the oven and bake for 60-70 minutes. Occasionally, you can baste the meat with the liquid in the dish. 7. While the roast is baking, prepare the garlic sauce: clean and wash the green garlic, then finely chop it (using a food processor or knife). Mix it with salt, olive oil, and finally, the sour cream. Keep the sauce refrigerated until the roast is ready. 8. Remove the meat from the oven when it is well-cooked. Let it rest for a few minutes before slicing. Serve with green garlic sauce and, if you like, with baked potatoes or vegetables. Why I make this recipe often I don’t change much from year to year because this simple marinade really helps the lamb meat taste good, and the fresh sauce balances everything out. It’s not a complicated recipe, the ingredients are readily available in spring, and the result is hearty and enjoyable at the table, especially with family. Tips and Variations Tips - It’s worth using a dry white wine, not a sweet one. - Don’t rush the marinating process; the difference in taste and texture is significant after 48 hours. - If using a multicooker, set it to bake and follow the time, but check the meat's doneness towards the end. - If you want it spicier, increase the amount of chili powder or add freshly ground pepper. Substitutions - You can replace the green garlic in the sauce with dried garlic if you can’t find fresh, but use a smaller amount as it is stronger. - The sour cream in the sauce can be omitted or replaced with yogurt if you prefer a lighter version. Variations - Sometimes I add a few green onion stalks to the sauce for an extra freshness. - You can add a few thin slices of lemon to the dish if you want a slightly tangy flavor. Serving Ideas - My classic side dish remains baked potatoes, but it also pairs well with a spring salad or sautéed green beans. - The green garlic sauce is also great with other roasts, not just lamb. Frequently Asked Questions 1. Is it necessary to marinate the meat for two days? It’s not mandatory, but if you have the time, it really makes a difference in flavor and tenderness. If you rush it and only marinate for a few hours, it will be less flavorful. 2. Can I use meat from a ram or sheep? Yes, but you may need to marinate it longer since it’s tougher and has a stronger taste. 3. Can I use other types of wine? Dry white wine is preferred. If you don’t have it, you can try rosé wine, but red wine doesn’t really suit this recipe. 4. How do I know when the roast is done? The meat should be cooked through, with no pink juices running when you pierce it with a fork, and it should easily pull away from the bone. 5. Can I make the sauce with other herbs? You can use parsley or lovage, but the flavor will be quite different from the classic green garlic version. Nutritional Values The values are estimates, for one serving (meat plus sauce): Calories: 400-500 kcal Protein: approximately 30 g Fat: 30-35 g (from meat and oil) Carbohydrates: under 5 g (if no starchy side is added) Lamb is a fatty meat, so this recipe isn’t exactly “light,” but it offers quality protein and is filling. The sauce doesn’t add many calories but increases the fat slightly, especially if you add sour cream. Storage and Reheating The roast can be stored in the fridge in covered containers for up to 2 days. When reheating, do it in the oven or in a covered dish on low heat to prevent it from drying out. The garlic sauce keeps well in the fridge for a day, no more, as it changes flavor. The recipe doesn’t lend itself to freezing after baking, as the meat loses its texture. This recipe remains one of my favorites for spring meals, simple, straightforward, and without complicated steps.

Lamb steak with green garlic sauce

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