Because I also said that I don't cook any meat without marinating it a bit, I did the same with the Easter lamb, according to a recipe posted in the "Meat sticks" category, I also prepared this lamb steak in advance. I am posting the lamb bath once again, for those who do not want to search the blog:
Take a large pot (containing the entire amount of meat for the steak and in which the stew successfully covers the meat). We need
- 8-900 ml of cold water,
- 100-150 ml of wine vinegar,
- a 750cl bottle of semi-dry white wine,
- peppercorns, allspice,
- 3-4 bay leaves,
- garlic 3-4 sliced puppies,
- a few slices of white onion,
- lemon juice,
- salt to taste (the meat will draw from the water the salt it needs) and a few lightly crushed coriander seeds (to release its flavor).
Leave the meat in this mixture in the evening until the 2nd day and then take it out, wipe it with a kitchen towel and put it in the oven.
Servings: 6
Preparation time: less than 120 minutes
RECIPE PREPARATION Lamb steak:
In the oven I put the meat in a deep tray, to put some of the stick in which it sat, I covered it with aluminum foil and left it for an hour and a half, then I checked if it is well penetrated (to me no one in the family eats pink meat… .as it appears in all the recipes and in the profile shows so I cook it well done). After the allotted time, I tried if it is made with a knife tip, if the leaking liquid is transparent, it means that it is ready and can be served, if we do not leave it. I prepared the plate below with a fig chutney and a few slices of green cucumber.
Great appetite!
