The lamb is very tender and lean. If you take meat from the lumbar region and torment it for a long time, it will be impossible to find a softer and more tender dish. Prepare stewed lamb steaks according to the new recipe. Stewed lamb steaks with herbs.
How to cook stewed lamb steaks
For this recipe, take a t-bone lamb steak. It consists of two different muscles. They are hidden in the depths of the animal’s carcass and are not used when walking, so they remain very soft. These two muscles are separated by a bone. This gives the dish extra flavor. Lamb meat is light pink, with a milky taste. It doesn’t smell like lamb or fat, so you’ll get a delicious and light dish.
This recipe uses a slow cooker. With it, you can prepare a dish without being distracted by it once again, just set the timer for the desired time. But you can also cook in a more traditional way. For example, in the oven at 320F for 2-2. 5 hours or in a closed pan on low heat. Make sure that the meat is not fried, namely stewed. If desired, use butter instead of olive oil. This will give you a nice creamy taste. Here you will find another recipe for how to cook delicious lamb meat.
Ingredients. Stewed lamb steaks with herbs.
lamb chibon steaks 8 PCs
Onion 1 PC.
1 tablespoon olive oil
Dried oregano 1 teaspoon
Dried thyme 1/2 teaspoon
Garlic powder 1/2 teaspoon
Sea salt 1/2 teaspoon
Pepper 1/2 teaspoon
Minced garlic 2 cloves
Cooking time 2 hours 10 minutes
If possible, use fresh herbs instead of dried ones. So the dish will be even more flavorful. When serving, garnish with a sprig of fresh thyme.
Heat the meat after the refrigerator. Cut the onion into half rings. Set the “Frying” mode in the slow cooker, pour in 1 tablespoon of oil and fry the onion until golden.
Mix oregano, thyme, garlic powder, salt and pepper. RUB the meat with this mixture and put it on the onion. Spread the garlic on top. Set the “Extinguishing” mode or other low-temperature mode, set the timer for 2 hours. After this time, you will get very tender lamb steaks. Place them on plates and top with onion gravy. Bon Appetit!
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