Easter lamb

Must Try

“Easter lamb in the oven” is a variation of  the traditional Easter dish from Halkidiki , in a “lighter” version.  The original recipe contains rice, which is cooked in the pan with the meat liquids and spices which makes it very rich in fat and calories.  Despite this, every household in that area will prepare it, and it was definitely always made during our grandmothers’ time.

  • As fat content, goat is leaner than other meats .
  • Red meat is known to  be high in saturated fats, which raises cholesterol levels  results in heart disease. Goat has lower levels of saturated fat compared to lamb.
  • It is important to use the right cuts of meat. There are cuts with more fat and others that are leaner. Prefer those cuts that do not have any visible fat. Avoid the skin.
  • Some of the fat can be removed during cooking, for example if it is roasted on a spit.
  • If cooked in a pan along with potatoes, the potatoes absorb the fat from the goat. Better to cook them separately.
  • Goat is rich in protein, like all meat.
  • It provides B-complex vitamins, and especially  vitamin B12. Try the combination of goat in the oven with  sauteed vegetables with sumac  or

 

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Easter lamb - iCooktoHeal Υγιεινές συνταγές για υγιείς ανθρώπους

Easter lamb


  • Total Time: 120'
  • Yield: 4 μερίδες 1x

Description

“Easter lamb in the oven” is a variation of  the traditional Easter dish from Halkidiki , in a “lighter” version.  The original recipe contains rice, which is cooked in the pan with the meat liquids and spices which makes it very rich in fat and calories.  Despite this, every household in that area will prepare it, and it was definitely always made during our grandmothers’ time.


Ingredients

Scale
  • 800 gr. boneless leg of lamb
  • 8 spring onions
  • 1/3 bunch of coarsely chopped dill
  • 1 handful of coarsely chopped parsley
  • 100 gr. white wine
  • 4 tbsp. olive oil
  • salt – pepper

Instructions

  • Preheat the oven to 170. C
  • Wash and trim the spring onions and cut them into 3 parts.
  • Wash and coarsely chop the dill.
  • In a pan, place the meat, aromatic herbs, olive oil, salt and pepper, stir.
  • Add the wine and 1/2 cup water.
  • Cover with foil and bake for about 60΄- 80΄.
  • Uncover and continue cooking until the meat browns for about 30΄- 45 ‘more.
  • Serve with sauteed vegetables with sumac or with a salad of your choice.

Notes

Cook’s Tip

Once the meat is removed from the oven, you may pour 1/4 cup of warm water over the meat. Not exactly healthy, but then it is Easter, after all!

Doctor’s Tip

Giant meat is classified as red meat. It contains 75 micrograms of cholesterol while lamb contains 114 micrograms. Although it contains more sodium than lamb, it also contains large amounts of potassium, which makes it the healthier option

  • Prep Time: 15'

Nutrition

  • Serving Size: 1 μερίδα
  • Calories: 569
  • Sugar: 1,6 gr
  • Fat: 32 gr
  • Carbohydrates: 4,4 gr
  • Fiber: 1 gr
  • Protein: 57,2 gr

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Είμαστε η Εύη, food entrepreneur και η Φιλίτσα, ιατρός παθολόγος – διαβητολόγος.
Εδώ θα βρείτε νόστιμες συνταγές μαγειρικής με ιατρική επίβλεψη, και άρθρα με συμβουλές γύρω από την υγεία και τη διατροφή.
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