Roast lamb


Roast lamb

A traditional Romanian recipe nelipsata Easter table


Roast lamb is ubiquitous on the table of the Holy Feast of Easter.
The recipe below is my childhood recipe, cooked with skill so Grandma and mom. A simple recipe easy to do.
Well prepared, this tender steak melts in your mouth.

Roast lamb
Timp preparare
Timp gatire
Timp total
Bucataria: Romanian
Portii: 6
  • 1 boneless Lamb (rear thigh) approx. 2 kg
  • 7-8 large cloves garlic
  • 1 large glass dry white wine
  • 1 glass of water
  • 100 ml sunflower oil
  • Salt and pepper Mills
  • A few grains of pepper


How do we prepare:
Wash the pulp well and a delete with a kitchen towel.
Peel the garlic and cut the rod.

Using a sharp knife, intepam deep flesh from place to place, on both sides, and in the holes formed by inserting bastonasele.
Brush with oil, pulp, a whisk with salt and pepper and sprinkle with powder then a few Rosemary needles.
In greased pan with a few tablespoons of the meat mixture, place oil grains of pepper poured wine and water in pan.
Cover the pan with aluminum foil and a preheated oven to enter 200 ° C for 1 hour and 30 min.
After the first 30 minutes, remove the Pan from the oven and other intorcem pulp on hand. A cover and a better leave another 30 minutes in the oven.
After the 30 minutes we find again a back and thigh on the other side and add the tray a few Rosemary needles yet. Cover the Pan again and let bake another 30 minutes.

After 30 minutes, uncover pan and let the pulp Brown for another 20-30 minutes.
During this time, we take care that the gravy from the pan to not drop and if this happens, add more warm water mixed with a little wine.
From 10 to 10 minutes, brush with a brush the pulp with the sauce in pan format. I prefer very well browned crispy rye crust because I adore.
When it was nice and Brown, put out the fire and we can serve.
Serve with a side dish of baked potatoes baked or boiled potatoes and of course alongside a green salad.

Good appetite!

Roast lamb

Traditional Romanian recipe ubiquitous at Easter mass


Flavor and good taste-lamb roast in the oven



© 2016, Florentina Mirela.

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