{"id":6483,"date":"2025-10-18T16:07:48","date_gmt":"2025-10-18T13:07:48","guid":{"rendered":"https:\/\/berke.ro\/brasov-style-roast-lamb\/"},"modified":"2025-10-18T16:07:49","modified_gmt":"2025-10-18T13:07:49","slug":"brasov-style-roast-lamb","status":"publish","type":"post","link":"https:\/\/berke.ro\/en\/brasov-style-roast-lamb\/","title":{"rendered":"Bra\u0219ov-Style Roast Lamb"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:0px;--awb-padding-right:0px;--awb-padding-bottom:60px;--awb-padding-left:0px;--awb-margin-top:0px;--awb-margin-bottom:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1430px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>400 g lamb ribs with bone<\/li>\n<li>50 g smoked bacon<\/li>\n<li>200 g boiled potatoes (with skin)<\/li>\n<li>50 g peas<\/li>\n<li>2 garlic cloves<\/li>\n<li>1 yellow onion<\/li>\n<li>1 red kapia pepper<\/li>\n<li>1 green pepper<\/li>\n<li>1 tomato<\/li>\n<li>1 sprig of thyme<\/li>\n<li>10 g butter<\/li>\n<li>Salt, pepper<\/li>\n<\/ul>\n<p><strong>Preparation method:<\/strong><\/p>\n<p><strong><a href=\"https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1.jpeg\"><img decoding=\"async\" class=\"lazyload wp-image-4391 alignright\" src=\"https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-225x300.jpeg\" data-orig-src=\"https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-225x300.jpeg\" alt=\"\" width=\"270\" height=\"360\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27270%27%20height%3D%27360%27%20viewBox%3D%270%200%20270%20360%27%3E%3Crect%20width%3D%27270%27%20height%3D%27360%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-200x267.jpeg 200w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-225x300.jpeg 225w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-400x533.jpeg 400w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-500x667.jpeg 500w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-600x800.jpeg 600w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1-700x933.jpeg 700w, https:\/\/berke.ro\/wp-content\/uploads\/2023\/04\/WhatsApp-Image-2023-04-07-at-14.15.06-1.jpeg 768w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 270px) 100vw, 270px\" \/><\/a><\/strong>Season the lamb ribs with pepper and fry them on all sides in a little oil. Place them in an ovenproof dish, add the thyme sprig and butter on top, and set aside while preparing the Bra\u0219ov-style sauce.<\/p>\n<p>In the same pan where the lamb was fried, add the bacon and cook until only the rind remains. Remove the rind from the pan, then add finely chopped onion and diced peppers. Let them saut\u00e9 briefly, then add the peeled tomato and crushed garlic. Season with salt and pepper, and if necessary, gradually add water. Stir occasionally and let it simmer for about 10 minutes. Pour the mixture into a blender and mix. Strain the sauce through a sieve to make it smoother. If the sauce is too thin, return it to the heat until it reduces slightly.<\/p>\n<p>Blanch the peas in boiling water for about 2 minutes, then place them in very cold water. Cut the boiled potatoes into cubes with the skin on and fry them in hot oil until golden brown.<\/p>\n<p>Place the prepared lamb in a preheated oven and roast at 200\u00b0C for 12 minutes, then let it rest for 5 minutes.<\/p>\n<p>Mix the potatoes with the peas and a bit of sauce, then place them on a plate. Slice the meat along the bones, arrange the pieces next to the vegetables, add more sauce, and season the meat with salt.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6976,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[178],"tags":[],"class_list":["post-6483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bra\u0219ov-Style Roast Lamb - Berke<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/berke.ro\/barany-brassoi-recept\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bra\u0219ov-Style Roast Lamb - 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