Baked lamb is a Romanian traditional recipe, prepared especially at Easter. The white wine and the aromatic herbs tender the lamb, giving a great aroma. The green mint, rosemary and thyme are the stars of this aromatic food.
-a few pieces of lamb (in the photo are legs pieces)
-a big glass of white wine
-a little olive oil (or sunflower)
-a few cloves of garlic
-a blade of green onion
-fresh mint, thyme and rosemary
-salt, pepper, paprika
Grease the pan with oil. Wash the meat, drain it and place it in pan, sprinkle it with salt, pepper and paprika. Brush the steaks with grinded garlic.
Chop finely the green onion and herbs and sprinkle them generously over the pieces of meat. Pour white wine.
Allow steaks to marinate several hours in the tray (in the refrigerator, covered with aluminum foil). Remove the pan from refrigerator and let it get to room temperature.
Then bake in the oven at 180 Celsius degrees.
After 30 minutes, remove the foil (as shown in the above picture: the meat is almost done, not totally baked).
Insert the tray in the oven and let it for another 20-30 minutes, sprinkling frequently the steaks in the pan with the marinade. The idea is that you want it slightly brown, so bake it until it gets brown.
Lamb steak is served immediately, hot, with spicy potatoes, baked mushrooms, lettuce and yoghurt sauce.
Delicious, soft and aromatic, the baked lamb in wine sauce is a perfect recipe for Easter day (and not only)!