Friptura de miel traditionala (Traditional Roast Lamb)

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            Luna aceasta Dulce Romanie a fost gazduit de Mimmi de la Bucate pe alese, care a propus 2 ingrediente potrivite pentru sarbatoarea de Paste: mielul si mierea. Cum eu nu sunt un fan miere si o folosesc destul de rar, o sa particip cu reteta de friptura de miel, clasica, probabil multi dintre voi o preparati la fel :)
            Chiar daca nu gatesc foarte des miel, de Paste aceasta friptura e traditionala acum la noi in casa, zic asta pentru ca in trecut nu puteam suferi nici mirosul macar, dar dupa cum vedeti gusturile se schimba cu timpul :) Din cand in cand mai prepar o tocanita de miel cu cartofi (reteta mea) sau ciorba de miel cu macris, aceasta din urma e putin mai dificila, caci nu gasesc macris pe aici, sau nu stiu sa caut :))).Dar sa revenim la reteta...Eu nu am marinat carnea caci nu am rabdarea necesara, dar daca doriti o puteti lasa in vin cu condimente vreo 6 ore inainte de a pune la cuptor. Daca stiti vreo reteta deosebita cu carne de miel, va rog sa  lasati un comment cu mai multe detalii :)  Si acum sa incepem...

Ingrediente:  

     1,5 kg carne de miel pentru friptura
     6-7 catei usturoi
     300 ml vin rosu
     putin ulei
     sare, piper





Cum se face:      

Mai intai spalam carnea foarte bine, absorbim apa de pe ea si o condimentam dupa preferinta, mie imi place simpla, ca sa iasa in relief mai bine gustul carnii.
Intr-o tava mare, punem 2 linguri de ulei si asezam carnea.

Zdrobim usturoiul , adaugam vreo 3-4 linguri de apa, amestecam si turnam peste carne din loc in loc.

Deasupra turnam 200 ml vin rosu si 2 pahare de apa.

Acoperim tava cu capac (sau foaie de staniol) si introducem tava in cuptorul preincins la 200 grade pentru primele 30 minute, dupa care reducem temperatura la 190 grade si lasam aproximativ 1 ora.
 Este indicat sa verificati din 30 in 30 minute carnea, sa vedeti daca mai e nevoie de apa.
Punem inca 100 ml vin pe final, cand carnea este aproape gata.Mai lasam 15 minute.
Luam capacul jos si lasam sa se rumeneasca pt 5 minute.
Scoasa din cuptor:

Carnea este frageda, suculenta pe interior si usor rumenita pe exterior, exact asa cum trebuie :)
Noi am servit cu garnitura de cartofi piure si salata de cruditati.

Cartofii se vad frumos, piureul il face de obicei sotul meu, ii iasa superb :)

Si carnea mai de aproape...

Din alt unghi :)

Sper ca ati avut niste Sarbatori Pascale frumoase cu cei dragi langa voi!


English version    

                  This month Dulce Romanie was organised by Mimmi from Bucate pe alese, who suggested 2 ingredients, appropriate for Easter I would say: lamb and honey. Since I'm not a huge fan of honey which I use rarely, I'll participate with my roast lamb recipe, classic, probably many of you make it the same way :)
                  Even though I don't cook lamb very often, on Easter, this roast lamb is traditional these days in our home, I'm saying these because in the past I couldn't even stand the smell of lamb, but as you can see taste changes in time :) From time to time I make lamb stew (my recipe) or a lamb soup with watercress, the soup is a little more difficult to make since I can't find watercress, or I don't know where to look for it :))). Back to the recipe...I didn't marinate the meat since I don't have the necessary patience, but if you want to marinate it, you can leave the meat with some red wine and spices to sit for 6 hours before you cook it. If you have any favorite recipes for lamb, please feel free to leave a comment with more details :) And now let's begin...
                 

Ingredients:    

     1,5 kg lamb for roasting

     6-7 garlic cloves

     300 ml red wine

     some oil

     salt, pepper

How it's made:         

We first wash the meat very well, and we absorb the water with paper towels and we spice it up by taste, I like it simple so the lamb flavour is really intense.

In a bis roasting pan we pour 2 tablespoons of oil and we place the spiced meat.

We crush the garlic and we mix it with 3-4 tablespoons of water and we pour it on top of the meat from place to place.

We pour 200 ml of red wine and 2 glasses of water, we add more salt, we cover the pan with a lid or with foil and we place the pan in the preheated oven at 400 degrees for 30 minutes, after which we reduce the temperature to 380 degrees for another hour.

I recommend you check the meat from time to time for tenderness, to add more water if it's necessary, or to reduce the temperature.  

We pour another 100 ml of wine when the meat is almost done. We leave it another 15 minutes.

When the meat is tender, we remove the lid and we let it roast nicely for 5 minutes.

Fresh from the oven:

The meat is tender, juicy on the inside and a little bit crisp on the outside, exactly like it should be :)

We served the lamb with mashed potatoes, made by my husband, who makes the best mashed potatoes in the world :)

Hope you had a wonderful Easter! (for those of you who celebrate Easter)

Tocanita de miel cu cartofi (Lamb and Potato Stew)

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        Eu sunt un fan foarte mare al tocanitelor pe care le prepar destul de des, insa cea de miel nu se afla printre preferintele mele, de altfel nu mancam nimic preparat din miel cand eram copil, iar singura data cand se gatea miel la noi in casa era de Paste o portie foarte mica de friptura pentru ai mei :)...timpul a trecut si acum o gatesc cu mare drag destul de des, caci aici gasesc peste tot miel in supermarket in orice perioada a anului, iar de Paste fac traditionala friptura cu miel in vin la cuptor, e o nebunie!!!  Sa revin la reteta de fata, nu stiu daca sa o numesc tocanita sau gulyas (denumirea ungureasca), eu zic ca e tocanita, caci gulyas fac de vita de obicei dupa o reteta extraordinara de origine ungureasca, pe care o voi posta in viitor de asemenea. Sper sa va placa!

Ingrediente: 

    500-700 g carne de miel frageda 
    cca 10 cartofi
    3 cepe mari
    2 linguri ulei
    sare, piper
    1 lingurita boia de ardei dulce






Cum se face:

  Mai intai spalam carnea foarte bine si o taiem bucati mai mici (punem si oasele pentru ca dau gust). Curatam si tocam ceapa marunt (eu am o obsesie cu ceapa sa fie tocata marunt, soacra mea face tocanita cu ceapa taiata felii, eu daca vad bucati de ceapa nu ma ating de mancarea respectiva :))).

Intr-o cratita mai mare (sau ceaun daca aveti) incingem uleiul si punem ceapa sa o prajim.

  Dupa ce ceapa s-a inmuiat putin adaugam boiaua si amestecam.

Adaugam bucatile de carne si amestecam bine.

Condimentam cu sare si piper si punem apa calduta sa depaseasca carnea cu vreo 2 degete si lasam sa fiarba acoperit la foc mic timp de aproximativ 1 ora, depinde de cat de frageda e carnea.(apa va scadea)

Intre timp curatam si taiem cartofii felii mai mari, deoarece se vor zdrobi cand fierb si vor forma sosul de pe carne, eu nu pun faina in aceasta tocanita.

Cand carnea e aproape fiarta, adaugam cartofii, mai punem putina sare si lasam sa fiarba acoperit la foc mic in continuare timp de aproximativ 35 minute.

Cand cartofii sunt moi si se zdrobesc usor (puteti sa zdrobiti cu furculita putin pentru a ajuta la formarea sosului), tocanita e gata, condimentati si serviti apoi cu muraturi. Bon appetit!

English version

   
        I am a big fan of stews and I prepare them pretty often, but the lamb stew wasn't among my favorites, actually when I was younger I wouldn't even taste anything cooked with lamb, and the only time that my mother used to cook it was on Easter time, a very small size of lamb steak just for my parents :)...time has passed and now I found myself cooking lamb often, i also can find it here everywhere in supermarkets all year long, and on easter I make a traditional lamb steak with red wine, it's amazing!!! Back to this recipe, I don't know if I should call it a stew or gulyas (the hungarian name), I say that it's a stew, because I usually make gulyas using beef and I use an extraordinary hungarian recipe, which I'll post on the blog soon. I hope you enjoy!

Ingredients:

   500-700 g lamb (I bought lamb shoulder)

   10 potatoes 

   3 big onions

   salt, pepper

   1 full teaspoon sweet paprika

How it's made:       

First, we wash the meat very well and leave it aside. We peel the onion and chop it thinly.(If I find slices of onions in food, I won't touch that dish, I find it disgusting, so I have an obsession of chopping the onion very well :))).

In a large pot we heat the oil, add the onion and we cook it until it's soft.

We add the paprika and stir, we add the meat, some salt and pepper stir very well, and add warm water, just until it gets above the meat.

We let the stew cook covered on low heat for 1 hour (depending on the meat)

Meanwhile, we peel the potatoes and we cut them in big slices like in the picture (I don't use any flour for the sauce).

When the meat is almost done, we add the potatoes to the stew, we add a little bit more salt, and let it cook for about 35 minutes on low heat.

When the potatoes start to smash (you can smash some as well using a fork, so that we obtain a sauce), the stew is finished.

We serve with pickled vegetables. Bon appetit!