It happens to everyone that after the celebration the roast remains, and it hardens over time, here is one way to refresh and make it softer, whether it is a pork, beef, or lamb roast. In this case, I had a roasted leg-(shank) of lamb that I removed from the bones and cut into steaks 7-8 mm thick. This is a good method because this way your meat will be fresh and tender and will last longer. Follow the instructions.
Ingredients: simple, total time: 30 min.
12-13 slices steaks of roasting lamb shank
4-5 cloves of garlic/ minced
50 g butter
1 full Tbsp flour
100 ml white wine/ optional
250 ml vegetable broth / 1 cube for soup+water
salt and pepper to taste
1/2 tsp dry thyme
Preparation:
Place the sliced roast steaks on a plate.
Heat the butter in a large pan over medium heat. Add 1/2 of the amount of chopped garlic.
As soon as the garlic emits a scent, add a spoonful of flour, stir well without lumps.
Add 100 ml of broth, arrange the steaks, pour over the rest of the broth and garlic that you will sprinkle over the steaks, cook for about 25 minutes.
Add a bay leaf and turn the steaks during cooking.
Scrape the bits of sauce that cling to the bottom of the pan from the pan.
If necessary, add salt, pepper, and thyme. Stir occasionally.
Serve warm with baking potatoes or mashed potatoes and cabbage salad.
Buon appetito!
NOTE:
If you use white wine, then pour it over the steaks and wait about 3 minutes for the alcohol to evaporate, then add other ingredients.
Keep the steaks covered in the refrigerator for up to 5 days.
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