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Jamie Oliver's baked lamb legs

Jamie Oliver's baked lamb legs

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Preheat the oven to 200 C. Collect the leaves on two rosemary threads, mix them in the food processor with butter, thyme and most of the sage leaves, then season with salt and pepper.

With a small knife make a notch in the lamb's feet, between the flesh and the bone, from the bottom up. You need to get some kind of pocket to fit a finger. Fill these pockets with flavored butter. Thus, the meat will be soaked with an extraordinary aroma.

Break 4 pieces of aluminum foil to the length of the arm and bend each piece, obtaining 4 sheets of size A3. Place a clove of garlic and vegetables in the middle of each sheet. Grease the lamb's legs with olive oil, season them with salt and pepper, then place one foot on top of the pile of vegetables and garlic. Plus a sprig of rosemary and a few sage leaves.

Carefully lift the edges of the aluminum foil and pour a little wine into each "package". Wrap the foil tightly around the lamb's foot. Tear off or cut off the excess foil.

Place the "packages" in a tray, with the bones facing up. Put them in the hot oven for 2 and a half hours or until the meat is soft enough.

Method of preparation

The meat is cut into equal pieces, about 2.5 cm.

The spices for the marinade are put in a mortar and chopped.

Place the pieces of meat in the marinade container and mix well with the spices and olive oil.

Put the lid on the pan and turn the knob next to the & quotvas closed & quot.

Insert the hose into the hole of the white button, and the other end of the hose into the hole on the vacuum cleaner. It is emptied three times.

Take pieces of meat and stick them on skewer sticks, alternating with pieces of red onion.

Jamie Oliver's skewer recipe

The meat is cut into equal pieces, about 2.5 cm.

The spices for the marinade are put in a mortar and chopped.

Place the pieces of meat in the marinade container and mix well with the spices and olive oil.
Prepare the FoodSaver marinade and the casserole for quick marinating.

Put the lid on the casserole and turn the knob next to the & # 8220 closed & # 8221 sign.
Insert the hose into the hole of the white button, and the other end of the hose into the hole on the vacuum cleaner.

Take pieces of meat and stick them on skewer sticks, alternating with pieces of red onion.

They are prepared on the grill.
Serve with a salad and with your favorite garnish.

Recipe for 6 marinades and spices for jamie oliver meat

Each of the marinades and spice mixtures listed below will be enough to season at least 6-8 servings of meat or fish. These recipes are fantastic methods of flavoring meat, with their help obtaining completely new scents. but they also play an important role in tenderizing meat, helping to soften stronger fibers.

The spices presented below are, in fact, only the tip of the iceberg. Obviously, you have the freedom to vary the recipes according to the herbs, oils and ingredients you have. I like to rub and press the meat well when I season it, to allow the flavors to penetrate it as well as possible. Sometimes I beat the pork chop to get a larger contact area or lightly raise the chicken to allow the spices to soak faster.

You can keep the meat flavored for 1 to 8 hours, but keep in mind that these marinades, if used for high-quality meat, give the best results when left to act all day. But I would not leave them more than that. It is good to put the meat in the mixture in the early morning, before leaving for work, and it will only be good to prepare for dinner that evening.

Spice mixes, in turn, are simple and inexpensive methods of seasoning meat or fish, as they are generally based on dry aromatic dishes and non-perishable spices. You can improvise to create your own mix, but the 3 recipes on page 31 are the ones I personally always use.

600-700 grams of boneless mutton, cleaned of fat / tallow

The meat is washed, cleaned of fat and threaded. Peel the onion and carrot and cut into slices. In a tray greased with a drop of oil, form a bed of onion and carrot slices. Place the meat, place a row of onions and carrots on top of the meat. Season and add to the meat two glasses of red wine plus water to raise the water above the meat with about two or three fingers. We place aluminum foil over the tray, which we prick with a toothpick. Put the tray in the preheated oven, over medium to low heat and leave it for about two or three hours, making sure that the water does not drop too much. Remove the foil from the pan and put it in the oven until the sauce is completely reduced (about an hour). Although it lasts a long time, baked sheep is a simple and tasty recipe that is worth trying.

Jamie Oliver's Baked Lamb Legs - Recipes

Fish is not on our list of preferences, but salmon is the exception to the rule. I saw this recipe made by Jamie Oliver. He also puts the olive slices between the pieces of salmon.

What you need for 4 servings (picture 1)
& # 8211 2 pcs salmon fillets (800 grams)
& # 8211 2 lamai
-1 parsley link
& # 8211 salt, pepper, olive oil

Work plan:
& # 8211 We clean the fillets of scales (if they have them), we wash them, we season them to taste (salt, pepper).
& # 8211 Sprinkle a heat-resistant dish with oil, then add the first salmon fillets. Sprinkle the peel of half a lemon, which we then squeeze (picture 2). Sprinkle chopped parsley not very small (picture 3).
& # 8211 Add the other piece of salmon, adding with parsley, lemon juice and sliced ​​lemon slices (picture 4).
Bake for about 30 minutes. Then serve (picture 5).

Preparation time: 50 minutes
Price: 10 / portion lei (may vary depending on where you take the ingredients)

Jamie Oliver's homemade yogurt

Jamie Oliver: I love making yogurt. For some reason, it fills me with satisfaction, I'm not sure why. I think it's because it's so easy to turn a liter of milk into a liter of yogurt. Kids love to do things like yogurt or bread, so let them try.

Bring the milk to a boil in a thick-bottomed pot, then turn off the heat. Let it sit for about 40 minutes, until it has cooled to body temperature. Use your finger to check. At this point, mix or discard the probiotic yogurt containing the milk cultures. Cover it and let it sit at room temperature for 6-8 hours, after which you will notice, full of amazement, that the milk has turned into a creamy yogurt. Without going into technical details, the bacteria in yogurt turn the sugar naturally present in milk into acid. This makes the milk thicken and taste a little pungent. Different yogurts may react somewhat differently, for example, some will thicken harder than others, but the results are usually exceptional. Then put it in the fridge to cool. It will last about a week and is great for babies and babies.

Here are some of my favorite ways to eat yogurt for breakfast or dessert, but keep in mind that it's wonderful and used in marinades (see "Marinades and Meat Spice Mixes"), and it's especially refreshing to pour over a piece of lamb. spicy with couscous or over curry and rice:

Lamb meatballs with oregano in the oven from chef Donna Hay

Do you want to change the meatball recipe and try something tastier? Try the lamb meatballs with oregano in the oven from chef Donna Hay.

Because the preparations and the choice of dishes for the festive meal can be very difficult, we also come to your aid with an Easter recipe: lamb meatballs with oregano in the oven, from Donna Hay.

The famous Australian chef, recognized worldwide for his very tasty and easy to make recipes, offers us a dish with Moroccan notes. The spices specific to North Africa give this dish a special taste and an exotic note, in which the aroma of cumin and oregano tempers the sharpness of harissa pasta. If you like lamb, you will definitely appreciate this recipe for baked lamb meatballs with oregano from Donna Hay.

Ingredients for baked lamb meatballs with oregano from Donna Hay:

-1 kg of minced lamb

-240 gr chopped oregano leaves

-2 teaspoons of ground cumin

-1 tablespoon extra fine sugar

-sea salt and ground black pepper

-2 tablespoons extra virgin olive oil

-4 cloves of garlic, finely chopped

-1 ½ tablespoons of harissa paste

-200 gr grated mozzarella

-20 gr of pecorino cheese, finely grated

Method of preparation:

Preheat the oven to 250 degrees Celsius. Take a large bowl, put the bulgur and pour boiling water over it. Mix well, then cover and leave for 15 minutes or until the water has been absorbed and the bulgur has become soft. Add the lamb, oulae, oregano, cumin, 2 teaspoons of sugar, pomegranate molasses, salt and pepper and mix well to blend.

With wet hands, balls are formed from the resulting composition. Take a non-stick pan and put it on high heat, together with a tablespoon of olive oil. The meatballs are cooked in tranches, turning them frequently, for 5-7 minutes or until golden brown. Put in an ovenproof dish and set aside.

Take a pot of suitable size and put it on medium heat, together with the rest of the remaining oil. Add the garlic and cook for 1 minute. Add the harissa paste, tomato puree, remaining sugar, salt and pepper and mix well to combine. Bring to the boil, then cook for 5-7 minutes until it begins to drop.

Pour the sauce obtained over the meatballs, and sprinkle mozzarella and pecorino on top. Bake for 10-12 minutes, then garnish with oregano and leave in the oven for another 2-3 minutes, until it starts to brown.

Jamie Oliver style sandwich

Here is a sandwich that I highly recommend and that I would like to find on the menus of cafes. This time I fried the eggplant slices in the oven, but they are certainly very good made on the grill.

Preparation time: 30 - min

Difficulty: low

Ingredients for Jamie Oliver's Sandwich

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  • 1 small eggplant
  • 1 tablespoon olive oil (I put extra virgin)
  • 2 tablespoons mayonnaise
  • a clove of garlic, crushed
  • 2 slices of bread
  • 1 garden tomato, sliced
  • feta cheese, crushed
  • fresh basil leaves
  • freshly ground Kotanyi black pepper
  • Kotanyi sea salt

Jamie Oliver Sandwich Preparation:

The eggplant is cut into longitudinal slices. I did not peel the eggplant, I only cut a little from the ends. Grease the eggplant slices with olive oil and put the tray in the oven. When they have browned, they return to the other side. Remove from the oven after browning. Cut the tomato into round slices. Fry the slices of bread in the toaster or oven. Mix the mayonnaise with the crushed garlic and grease the slices of bread with this sauce. Assemble the sandwich: add the eggplant slices, tomatoes, sprinkle with chopped feta, add the basil and season with salt and pepper.

A recipe proposed by: adina ciocalau (rally)

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This recipe participates in the contest Cook Dellycios, and we'll reward you! Click here to participate too!


Marinating red meat is necessary for flavoring, tenderizing and attenuating its particularly strong taste. Red meat means the meat of cattle, sheep, goats and horses, to which is added the meat of duck, pigeon and other birds.

Peel, wash and slice the carrot, onion, then put in a bowl next to the peeled garlic, put the previously washed lamb chops on top. Pour in the red wine and a little water until the meat is completely covered. Flavor to taste with salt, pepper and thyme. Mix the ingredients well. At the end, cover the bowl with aluminum foil and refrigerate for 24-48 hours, depending on the size of the meat and the type of meat. For a game, the marinating time is longer.

When the meat has “pulled” the marinade, drain it and put it in an oven tray, then put the tray in the oven already heated to 200 0 C with all the remaining marinade. Leave for 2 hours 30 minutes, turning the lamb chops from time to time and adding a little water, if the sauce drops too much.

The juice in which the meat is made, ie the meat juice from the bottom of the pan, possibly low, is the sauce with which the lamb can be served in the oven.

Garnish: can be served with grilled vegetables, boiled vegetables, natural potatoes, salads & # 8211 see section Garnishes site.

Chops baked lamb It is matched with Romanian wine Cramele Recaș, Merlot and Cabernet.


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