2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
St. George's Day is not possible without lamb soup and roast lamb - this is our Bulgarian tradition. Relatives and friends gather at the common festive table. On this day, tradition dictates the preparation of St. George's lamb, which is baked whole and ritual bread.
Of course, many families can't afford a whole lamb, and the roasting space is also a problem in many cases. If you also want to follow the good Bulgarian traditions, but to update the old recipes, we offer you several delicious options for marinating lamb. We guarantee that all guests will be more than satisfied!
Somewhere they combine lamb with fruits such as orange, mango, pomegranate, and elsewhere they use stuffing from different legumes, with a topping of fresh herbs. Arabic and Indian cuisine loves it more spicy, so a mandatory ingredient for recipes are curry or chili.
As for spices, lamb has a strong aroma, so it does not need a lot of spices. Suitable are fresh garlic, rosemary, mint, parsley, thyme.
The first marinade we will offer you is extremely fragrant. The lamb should stand with the mixture overnight in the refrigerator to absorb all tastes.
The products are: 1 onion, 6 cloves garlic, 1/2 tsp. olive oil, 2 tbsp. mustard, very fresh rosemary (leaves only), very fresh oregano, salt and freshly ground black pepper, a few drops of gin.
The second option includes 100 ml of olive oil, the juice of 1 lemon, 3 cloves of garlic, 2 sprigs of thyme, 2 sprigs of rosemary, coarsely ground pepper. Peel the garlic and chop it in bulk, thyme and rosemary are also chopped in bulk. All products are mixed with olive oil and lemon juice. The cutlets are marinated for about 6 hours.
Our latest recipe is traditional for the Elena Balkan for making roast lamb. This festive dish will enchant you with the scent of herbs and its unique sweet and spicy taste.
Necessary products: 2 bunches of fresh thyme, mint, rosemary and mint, 5-6 cloves of garlic, cut into small circles, 2 tbsp. honey, 250 ml of olive oil, 2 dried and roasted hot peppers, salt and pepper to taste until pureed until a thick mixture. The lamb is spread with them, wrapped in kitchen foil and left to stand overnight.
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