Lamb steak (very tender)

Name: Lamb steak (very tender) - Maia E.
Ingredients: lamb shoulder (I used the shoulder from the back) 1 lemon 1 cup of white wine 1 olive oil 1 red bell pepper 1 yellow bell pepper 1 slice of bacon 1 head of garlic 2 bunches of green garlic dried rosem

Meat - Lamb steak (very tender) by Maia E. - Recipia

Tender Oven-Roasted Lamb Lamb leg is something I typically cook for Easter, but not exclusively. I first tried this recipe when I had a whole leg, and my family asked me to make something "clean, without too much fat." Since then, I’ve been making it almost every holiday because it’s simple to prepare and results in tender, juicy meat with a delightful flavor of rosemary and green garlic. With the side dish included, you won’t need to cook anything separately. Quick Info Total time: 1 night + approximately 1 hour and 30 minutes Preparation time: 20-30 minutes (plus overnight marinating) Cooking time: 50 minutes covered + 20-30 minutes uncovered Servings: 5-6 people, from a large leg Difficulty: medium, especially when cleaning the meat and assembling Recipe type: oven-roasted lamb, suitable for holidays (Easter, family meals) Ingredients lamb leg (1 whole piece, fitting in the roasting pan) 1 lemon 1 cup dry or semi-dry white wine olive oil (for greasing the meat and vegetables) 1 red bell pepper 1 yellow bell pepper a thin slice of bacon 1 head of garlic 2 bunches of green garlic dried rosemary (less than half a bag, about 1 tablespoon) salt pepper sweet or hot paprika (to taste) half a bunch of dill 5 medium potatoes water (enough to lightly cover the vegetables in the oven) Preparation Steps 1. Prepare the lamb leg. Carefully remove all the fat and membranes. Wash the meat well and dry it with a clean towel. Don’t skip this step, as it can affect the final taste. 2. In a deep roasting pan, create a bed of sliced green garlic. Place the leg on top of this layer, with the meatier side facing up. 3. Using a very sharp knife, make deep cuts into the leg on both sides. Score in several places so that the spices and flavors can penetrate the meat. 4. Generously coat the entire surface of the leg with olive oil. Then massage it with salt, pepper, and paprika on all sides. 5. Squeeze the juice from one lemon and rub the meat well on both sides with the juice. Insert slices of garlic (from the peeled head) and thin strips of bacon into the cuts. 6. Sprinkle dried rosemary on both sides of the meat. If the rosemary is very dry and long, you can break it a bit in your hands before adding it. 7. Cover the pan with plastic wrap and refrigerate for at least one night. This is the best way to tenderize the meat. 8. The next day, take the pan out of the fridge about half an hour before putting it in the oven so the meat isn’t too cold. 9. In the meantime, peel and slice the potatoes into thick rounds. Also slice the bell peppers into not-too-thin strips. 10. In the pan with the lamb, place the potatoes around the meat. Lay the pepper strips over the potatoes. Sprinkle salt, pepper, a bit of paprika, chopped dill, and a dash of rosemary over the vegetables. 11. Drizzle the vegetables with a little olive oil. Pour the cup of white wine among the potatoes, then add enough water to lightly cover the vegetables without reaching the meat. 12. Cover the pan with aluminum foil. Place it in a preheated oven at 180-200°C (350-400°F) for about 50 minutes. The meat should cook slowly and remain tender. 13. After this time, remove the foil and leave it in the oven for another 20-30 minutes to brown the leg and potatoes. 14. Take the pan out and let the meat rest for 10-15 minutes before slicing. Why I Make This Recipe Often It’s an easy roast that doesn’t keep you in the kitchen for long. If you follow the marinating step, the result is guaranteed to be tender. I also love it because everything cooks together, and I don’t end up with a pile of pans to wash. Tips and Variations Tips - To cut the meat more easily, use a sharp knife when scoring the leg. - If using pasture-raised lamb, it’s even more important to remove all the fat, or it may have a strong flavor. - If you have time, flip the meat in the marinade once overnight. - Do not open the oven while the meat is covered with foil. Substitutions - Instead of bacon, you can use raw dehydrated bacon if you don’t have any on hand. - The white wine can be replaced with rosé, but I don’t recommend red wine for this recipe. - Dill can be omitted if you don’t like the flavor. Variations - You can add sliced carrots along with the potatoes for a different texture. - For a more intense flavor, add crushed dried garlic among the vegetables. - If you want a crispier crust, you can turn on the grill for 5 minutes at the end. Serving Ideas - It pairs well with pickled cucumbers. - It also goes nicely with a green salad or a simple seasonal salad. - Freshly chopped dill over the potatoes at the end adds a pleasant aroma. Frequently Asked Questions How long should I keep the meat in the fridge? At least one night, but 12-18 hours works too. It helps with tenderness and flavor. Can I use the front leg? You can, but the back leg has more meat and is better suited for this recipe. What can I do if I don’t have green garlic? You can substitute with green onions or just double the amount of dried garlic. Can I use another type of meat? The recipe can be adapted for kid or young ram leg, but cooking times may vary. How do I know when the roast is done? The meat should pull apart easily with a fork and have a pink-brown color, not red in the middle. Nutritional Values (estimate, per serving, with side dish) Calories: 520-600 kcal Protein: 35-40 g Fat: 22-26 g (depending on how much bacon remains) Carbohydrates: 32-38 g (potatoes and vegetables) These are approximate values. The fat content varies significantly, especially if the leg is very well trimmed of fat and bacon. Storage and Reheating Leftover meat keeps well in the fridge, covered, for up to 3 days. The potatoes may change texture, so it’s best to reheat them in the oven, not the microwave. The roast reheats best sliced, drizzled with a bit of the pan juices, also in the oven. I do not recommend freezing after it has been cooked.

Lamb steak (very tender)

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