Lamb steak

Name: Lamb steak - Adina A.
Ingredients: 1 lamb shank; 1 glass of dry white wine; lamb roast seasoning; 1 bunch of green garlic; 50 ml olive oil; 1 small head of garlic; 2 bay leaves; a few cloves; a pinch of ground pepper; a pinch of salt; if needed.

Diverse - Lamb steak by Adina A. - Recipia

Oven-Baked Lamb Shank with Green Garlic Recipe Preparing an oven-baked lamb shank is not just a traditional recipe but also an opportunity to bring a touch of celebration to every meal. This recipe is perfect for special occasions, such as Easter, but can be enjoyed anytime you desire a unique culinary experience. Follow each step carefully, and you will achieve a juicy, flavorful, and aromatic lamb roast. Preparation time: 30 minutes Marinating time: 6-12 hours Baking time: 2-3 hours Total: 6-12 hours (including marinating) Number of servings: 6-8 Ingredients: - 1 lamb shank (approximately 1.5-2 kg) - 1 glass of dry white wine - Spices for lamb roast (salt, pepper, thyme, rosemary, according to preference) - 1 bunch of green garlic - 50 ml olive oil - 1 small head of garlic - 2 bay leaves - A few cloves - A pinch of ground pepper - A pinch of salt, if necessary Preparation: 1. Preparing the meat: Start by washing the lamb shank well. It is essential to clean the meat of any foamy skin to achieve an even texture. Then, cut the shank into suitable pieces – not too small, so they do not dry out in the oven. 2. Seasoning: In a bowl, mix the olive oil with the spices for roasting. The olive oil will not only help in roasting the meat but will also add a pleasant flavor. Rub each piece of meat with this mixture, ensuring it is evenly coated. 3. Stuffing the meat: Using a knife, make small incisions in the muscle of the shank and insert a lengthwise cut clove of garlic into each incision. This technique will allow the flavors to penetrate deep into the meat, giving it an intense and savory taste. Also, add a few cloves into the meat for extra flavor. 4. Marinating: Place the meat in a deep tray that you have greased with a spoonful of olive oil. Drizzle with the dry white wine, which will help tenderize the meat and add a delicate flavor. Add the bay leaves, a pinch of pepper, and, if deemed necessary, a pinch of salt. Cover the tray with aluminum foil or a lid and let it marinate in the refrigerator, preferably overnight but for at least 6 hours. Marinating is essential for achieving a juicy and flavorful roast. 5. Baking: Preheat the oven to 180°C. After marinating, remove the lamb shank from the refrigerator and let it reach room temperature for about 30 minutes. Place the shank in the oven and let it bake at a moderate heat. Baste the meat occasionally with the juices from the tray to maintain moisture and prevent drying out. 6. Adding the green garlic: When the roast is almost done (after about 1.5-2 hours), finely chop the green garlic and sprinkle it on top and around the shank. This will provide a fresh and vibrant flavor, perfect for balancing the richness of the lamb meat. Leave it in the oven for another 20-30 minutes until the meat is well browned and tender. 7. Serving: Once the roast is ready, remove it from the oven and let it rest for 10-15 minutes before slicing. This step will allow the juices to redistribute, resulting in juicier meat. Serve the roast hot, alongside sides such as baked potatoes, grilled vegetables, or a fresh green salad. Practical tips: - Choose a quality lamb shank with a little fat for better flavor and a more tender texture. - The dry white wine can be replaced with red wine, but choose a wine that complements the flavors of the meat. - If you want a spicier version, add chili flakes to the marinade. Nutritional information (per serving, estimated): - Calories: 350-450 kcal - Protein: 25-30 g - Fat: 20-25 g - Carbohydrates: 0-5 g Possible variations: - You can also add other herbs, such as rosemary or thyme, to the marinade for a more complex flavor. - Instead of green garlic, you can use green onion or even dill, depending on personal preferences. Frequently asked questions: - Can I use frozen lamb? Yes, but make sure it is completely thawed before marinating. - How do I know when the roast is done? Use a meat thermometer; the internal temperature should be about 70°C for a well-done roast. This oven-baked lamb shank recipe is not just a way to bring the rich flavors of lamb to the plate but also an occasion to gather family and friends around the table. Enjoy your meal!

Category: Diverse Author: Adina A. Views: 1 Date: 28.09.2024

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