Lamb for baking. Lamb in the oven - juicy meat with aromatic spices

Lamb is a rather specific type of meat, which at the same time can be attributed to delicacies and dietary dishes. It has a specific smell, which is difficult to get rid of. But meat cooked according to all the rules will become the crown dish of any housewife.

If we talk about the cooking process, then lamb is most often fried or baked in the oven. The latter option is preferable, because in this case the meat is more juicy. How to bake lamb in the oven? The recipe that your household will like the most, you will certainly find in our article.

Culinary subtleties

Before you start roasting meat, lamb can be lightly boiled, stewed or fried in a pan. But most often it is prepared without any pre-treatment.

Along with the meat on a baking sheet, you can also cook a side dish. In this case, the products exchange tastes, and as a result, the dish becomes even tastier.

The readiness of the meat is determined in the following way: pierce a piece in the center, and if almost transparent juice starts to flow out of it (a slight pink tint is allowed), then the lamb is ready. It can already be taken out of the oven, otherwise the meat will simply dry out.

Lamb is cooked at a temperature of 220 to 280 degrees for about an hour. Of course, it all depends on the size of the piece. But in general, you can focus on the appearance of a crust on the meat surface.

Lamb in foil

This is a versatile dish that can be served in portions or as an appetizer in the form of slices. This roasted lamb recipe is pretty easy to make. You will need:

• lamb (1 kg);
• onions (3 heads);
• a set of Caucasian spices (3 large spoons);
• grape;
• salt.

Cooking

The meat must be thoroughly washed. Pour cold water into a large saucepan, salt well and put the prepared meat into it. Let it spend a couple of hours in the water. During this time, the meat will get rid of all the blood and salt a little.

We clean the onion and cut it quite finely. We take a deep container and lay a layer of onions on the bottom. We put meat on top, which we also generously cover with an “onion coat”. In this form, put the lamb in the refrigerator for about 5 hours, so that it marinates well.

Prepare the grapes. Better if it tastes slightly sour. Cut the berries in half and take out all the seeds.

When the time allotted for marinating is over, transfer the meat to a layer of foil. Place grapes on top.

It is necessary to wrap a piece very carefully. The foil should wrap tightly around the meat. Otherwise, it may turn out that inside it will still be damp, while the surface will dry out a lot.

Lamb is placed in an oven preheated to 200 degrees. This recipe for cooking lamb in the oven provides for a cooking time of no more than an hour, but sometimes 40 minutes is enough. It all depends on the size of the piece.

Lamb baked in the oven with dried apricots

Here is another recipe for lamb in the oven. You will need the following set of products:

• leg of lamb (3 kg);
• meat broth (600 ml);
• dried apricots (75 g);
• garlic (3 cloves);
• rosemary (3 sprigs);
• olive oil (3 tablespoons);
• flour (tablespoon).

The recipe for roasting lamb in the oven is extremely simple in its preparation. Coat the leg with olive oil and make deep cuts on the surface of the meat. Cut garlic and dried apricots into small cubes. Add rosemary leaves to them, mix and stuff the lamb into the previously made cuts with the resulting mixture. Rub the leg with salt and pepper if desired.

Then preheat the oven to 200 degrees. Prepared meat is best placed in a preheated form, so put the container in the oven as well.

This recipe for lamb in the oven advises to bake the meat for 2 hours. The juice flowing from the meat should have a slightly pinkish color. Let the leg stand out of the oven for another 10 minutes before cutting.

Meat is served with gravy. It is prepared as follows:

• the fat that remained in the form must be combined with flour;
• combine the resulting mixture with the broth and bring it to a boil, not forgetting to stir constantly.

Rosemary is added to the finished sauce and the meat is poured over when serving.

Lamb ribs

A delicious dish that you definitely need to try is lamb ribs in the oven. The recipe will be clear even to a novice housewife.

Ingredients:

• ribs;
• adjika is sharp;
• basil (twig);
• potato;
• zucchini.

A fairly simple recipe for lamb in the oven will delight lovers of spicy. But other family members will certainly appreciate it if they put a little more side dish.

Take the ribs and coat them with adjika. Peel the potatoes, but leave them whole. The ribs will stay in the oven for quite some time, so it will have time to fully cook.

The potatoes are laid out first in the form, and already on it - the ribs. Just place a sprig of basil on a baking sheet. The spice will give off its flavor during the cooking process. Zucchini is needed in order to add juiciness to the side dish.

The oven must be preheated to 150 degrees and put the filled baking sheet for 2 hours. Then raise the heat to 250 degrees for 15 minutes. During this time, the ribs will be covered with a delicious crust.

Lamb chops in yogurt with roasted vegetables

Here is another unusual recipe for cooking lamb in the oven. For it you will need:

• natural yogurt (200 ml);
• chops (3 pcs.);
• garlic (3 cloves);
• vegetables (zucchini, onion, potatoes);
• mint (leaves);
• pepper sauce;
• spices.

Beat off the pulp and pepper and salt the chops well on both sides. Put the lamb in a deep bowl. Top with chopped garlic and mint. Pour everything with yogurt and refrigerate for about 2 hours.

Cut vegetables into cubes. Transfer to a deep bowl and pour over the pepper sauce.

Transfer the meat, along with the marinade, to the center of the dish, and arrange the vegetables around it. The dish is baked in a preheated oven at a temperature of 200 degrees. The lamb will be ready in about an hour.

Lamb shoulder with herbs

How else can you bake lamb in the oven? The recipe is both unusual and simple.

Take:

• shoulder blade
• vegetable oil (0.5 cups);
• garlic (2 cloves);
• fragrant herbs;
• ground red pepper (2 tablespoons);
• salt (teaspoon);
• allspice (teaspoon).

Chop the spatula into portions without separating them completely.

Prepare the marinade: chop the garlic and combine it with oil, add red pepper to it. Grate the meat and put it in the refrigerator for a day.

When the meat is marinated, salt it and rub it with herbs. Preheat the oven to 180 degrees. So that the lamb does not dry out, it must be periodically watered with red wine. Ready meat should be easily separated from the bone.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Do you like delicious, hearty food? Then roast lamb is for you. The dish is prepared in different ways: lamb is baked in the oven in foil until a dark crispy crust forms, with a wine marinade. Meat cooked in this way is a great option for both a festive and everyday table. All lamb dishes are tasty, original, appetizing. The calorie content of 100 g of the product is 209 kcal.

How to prepare lamb

To make a culinary masterpiece delicious, you need to properly prepare the meat. This process starts from the moment you purchase the product. If you are baking lamb ribs, then ask the butcher to chop the piece you have chosen into the desired parts. Dry the meat with a paper towel before cooking. Remove excess fat.

You can do product processing. If you're roasting lamb in the oven, trim the ends of the ribs and cut off the skin in a criss-cross pattern for a decorative effect. Cut off the skin from the animal's leg, and make punctures on the meat with a knife, insert a rosemary potion, garlic. If you use frozen meat to bake lamb meat in the oven, then the defrosting process should be slow. Then the product will not lose its taste properties, rich aroma.

Marinade for lamb

How to marinate lamb for baking? The further taste of the dish will depend on this. The duration of such a procedure takes at least 2 hours, although ideally a day should pass. Thanks to the marinade, it is possible to get a juicy, tasty baked dish. There are a large number of recipes for obtaining a pickling composition. To prepare it, you will need the following ingredients:

• meat - 1 kg;
• onions - 3 pieces;
• vinegar 3% - 50 ml;
• granulated sugar - 2 small spoons;
• ground black pepper, salt.

Cooking:

1. Cut the meat into pieces in advance, add salt, pepper and onion, cut into large rings.
2. Pour everything with vinegar, previously mixed with sugar.
3. Mix everything, put under oppression, refrigerate for 24 hours.
4. Thanks to the resulting marinade, lamb in the oven can be baked to a state of low roasting, and there is no need to worry that it will be with blood.

Lamb baked in a sleeve with potatoes

You can cook lamb in the oven at the same time as the side dish, which will be potatoes. Thanks to the placement of all the ingredients in the sleeve, you will be able to get a fragrant, mouth-watering dish for the festive table. An important role in this process is played by spices, which will give the final product a rich and interesting taste. To cook lamb in the oven with potatoes, stock up on the following products:

• meat - 1 kg;
• potatoes - 1 kg;
• onions -1 kg;
• hops-suneli - a teaspoon;
• vegetable oil;
• pepper, salt.

Cooking:

1. Prepare lamb for baking, chop potatoes, onions into large pieces.
2. Place spices, salt in a container, process the meat with the resulting composition.
3. Put everything in a sleeve, shake and send to a baking sheet.
4. It is necessary to bake in a sleeve at a temperature of 200 degrees. The duration of the procedure is 2 hours.
5. At the end of baking, open the sleeve so that the lamb and potatoes in the oven are lightly browned.

Quick recipe for lamb ribs with vegetables and herbs

If you do not like to mess around in the kitchen for a long time, use an easy, simple recipe. Buy ribs. They are quickly fried, and thanks to spices and vegetables, they will acquire an unusual and pleasant smell. How delicious to cook lamb in the oven? Stock up on these ingredients:

• lamb ribs - 0.5 kg;
• potatoes - 5 pcs.;
• green pepper - 4 pcs.;
• eggplant - 3 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• spices, salt, olive oil, garlic.

Procedure:

1. Prepare the ribs, marinate the meat with the addition of spices, olive oil. Send to refrigerator.
2. Grill the ribs and cook the vegetables. Peel off the skin, cut into cubes.
3. In the container where the lamb will be baked in the oven, fold the ribs.
4. Fry garlic and onion, pepper and eggplant in a pan. Do the same with carrots.
5. Put everything in a container with the ribs. Put the lamb in the oven, set the temperature to 220 degrees. Baking time - 80 minutes.

How delicious to bake lamb on the bone with dried apricots

The baked meat of a young lamb on the bone is the most juicy and delicious dish. In addition, it is very quick and easy to prepare. The most important thing in this process is a properly selected lamb carcass. Also take care of the spices, because they allow you to make the taste of meat expressive and unusual. To cook in the oven, you will need the following products:

• meat on the bones - 1 kg;
• black and white ground pepper;
• dried basil;
• dried apricots;
• vegetable oil.

Procedure:

1. Cut the meat into large pieces and so that each one has a bone. Put the product in a baking dish, add salt, pepper and dried basil.
2. Spray oil on top, cover with a piece of sleeve. Place the container with the meat in the oven for 40 minutes. Baking time depends on the size of the pieces. If you find that the juice is not pink, but clear, wait until the dish is golden brown.
3. To achieve this effect, it will turn out if you slightly open the sleeve for baking.

In fact, you can cook a large number of delicious dishes from lamb. For example, roast, various soups, pilaf. This list can be continued for a very long time. There are some secrets in cooking lamb. Having mastered them, even an inexperienced novice hostess will be able to cook a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

You can't overcook lamb. Properly fried meat will be very tasty and juicy.

Interesting!

Previously, lamb was considered a symbol of spring. In those days, this type of meat could only be consumed in the spring. Now lamb can be eaten throughout the year.

The main thing, of course, is the correct preparation of this meat. If you do everything as it is written in our instructions, you will get a truly delicious product that will decorate both a festive and everyday table. Your family will definitely appreciate your efforts.

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with a photo. This step is very important, because if you choose a tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant in taste. And here all the secrets of cooking will not help you. Therefore, it is worth taking seriously the choice of lamb.

First of all, pay attention to light-colored meat with white elastic streaks. The meat of an old ram is usually red in color and has yellow fat. From it you are unlikely to get a delicious dish, no matter how hard you try. Therefore, pass by such meat, and pay attention to the meat of a young lamb. The most successful and delicious dishes can only be prepared from it.

If the meat has an unpleasant odor, then this indicates that you have the meat of an old sheep in front of you. Another option is that the ram was not castrated. You should not take such meat either, because an unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, fragrant and juicy piece of meat that has just been taken out of the oven? And if on it ...

Depending on what you are going to do with lamb - boil, fry or bake - you should choose different parts of the lamb.

For cooking, neck, brisket or shoulder meat is well suited. For frying, choose the back leg. If you decide to cook lamb cutlets, then take a neck or, again, a shoulder blade. The back leg is good for baking as well as for frying.

How to properly cut lamb meat, so that later it can be baked in foil in the oven

This case also has its secrets. First of all, remove the inedible film from the meat and remove the surface fat. If there is a lot of this fat, then the taste of food will deteriorate greatly. But you don't need to remove all the fat either. The rest of it will give the meat extra juiciness.

It is best of course to take fresh lamb, not frozen. If you have frozen lamb, then re-freezing it is not recommended.

Now let's look at the secrets of cooking lamb, which we wrote about at the very beginning of the article.

• In no case should lamb be kept on fire for an excessive amount of time. So the meat will become dry and tasteless.
• One of the best options for cooking lamb is to bake it in foil or in a sleeve. Thus, the meat will turn out delicious, tender and juicy.

• The best option before cooking is to marinate the lamb in a sauce of your choice.

The sauce will help to kill the unpleasant smell of meat and give the dish juiciness and piquancy. For this purpose, it is best to use a sauce of sour apples and garlic. It is very good if you have time and you can leave the meat in the marinade for ten or twelve hours. In this case, it will be more convenient to marinate the lamb overnight, and in the morning you will get meat ready for cooking. But still, if you do not have time to wait, then you can marinate the meat for one hour.

• Lamb is very fond of spices. They make the taste of meat even more piquant and interesting. Here you can use all the seasonings that you like. But even in this case, you need to know the measure.

• Lamb is best served immediately after cooking, that is, warm. Cooled lamb will lose its taste.
• When frying, it is important to consider the location of the meat. It is best to put it fat side down. So the dish will turn out juicier and tastier.

Let's now look at a few recipes with photos of cooking lamb in foil and a sleeve in the oven.

If you have never cooked lamb and want it to be tasty and juicy, then this recipe is for you. Due to the fact that the meat will be baked in its own juice, the dish will turn out to be truly delicious. Large pieces of meat, such as a leg, are good for this dish.

Ingredients:

• lamb meat - a kilogram or a half,
• 2 small onions,
• 4 garlic cloves,
• black pepper,
• Bay leaf,
• basil,
• olive oil (but you can also use sunflower oil)
• hot pepper - 1 piece,
• half a teaspoon of wine vinegar.

Cooking:

• To begin with, the meat must be prepared for further cooking. Read above how to do it right. After that, peel the garlic, and divide the cloves into 4-5 parts. With these slices we will stuff lamb. After that, finely break the bay leaf and chop the meat with it in the same way as with garlic. Then rub the meat well with salt and pepper.
• Preparing the sauce for our meat. To do this, mix olive or vegetable oil with wine vinegar, add aromatic herbs and spices to it. Rub the lamb with this sauce.

• Now take care of the bow. It must be peeled, washed and cut into rings. Send the chopped onion to the roasting sleeve. Lay the meat on top of the onion. Shake the contents of the sleeve slightly and place in the refrigerator. There, the meat should marinate for about four hours.
• After four hours, remove the sleeve with meat and bake it in the oven for three hours at a temperature of two hundred degrees.

Ingredients :

• lamb meat in the amount of half a kilogram,
• 5 potatoes
• 1 carrot
• 1 onion
• ripe tomatoes - 3 pcs.
• you will also need spices, vegetable oil and water in the amount of half a glass.

Cooking:

• The meat does not need to be cut, we will cook it in a whole piece. It must be rubbed with salt, pepper and spices to your taste.
• Now take care of the vegetables. They need to be peeled, washed and cut into large pieces.
• Place meat and vegetables in a baking dish. Pour everything with vegetable oil and add half a glass of water to the mold.
• Then cover the form with foil and send it to the oven, which must be preheated to two hundred degrees.
• Roast the lamb in this form for an hour and a half, then remove the foil and leave the meat in the oven for a while so that it can brown.

Choose the best selected lamb recipes in the oven on the chef's Internet service website. Try Slovak meat variations, the Caucasian version, lamb shoulder, thigh or loin. Add vegetables and get amazing meat with a side dish.

The guarantee of a well-cooked appetizing lamb will be the right choice of meat. For cooking, only the meat of young lambs is suitable. The meat of adults has a specific, very unpleasant odor. Lamb has a light pink color, more elastic white fat and, accordingly, almost does not smell. Old lamb is dark red, sinewy and very spirited.

The five most commonly used ingredients in roast lamb recipes are:

Interesting recipe:
1. Cut off rough skin, tendons from lamb meat. Leave the surface fat.
2. Stuff with garlic and rosemary.
3. Grind several large onions with a blender to a puree state.
4. Add salt, cumin, aromatic spices for meat, pepper to the onion mass.
5. Thoroughly rub the leg of lamb with the onion mixture.
6. Seal in a baking sleeve. Let marinate for 30 minutes to 1.5 hours.
7. Poke holes in the sleeve in several places to release excess steam.
8. Preheat the oven to 230°. Bake at this temperature for 20 minutes
9. Reduce heating to 180°. Continue cooking at the rate of 20 minutes per kilogram of meat mass.
10. To get ruddy lamb, cut the sleeve 15 minutes before the end of baking.
11. At the end of the process, let the meat “rest” for 10 minutes.
12. Drain into the resulting juice. Strain. Use as a gravy.
13. Beautifully cut the finished lamb. Serve with the resulting sauce.

Five of the fastest lamb recipes in the oven:

Helpful Hints:
. With long-term baking, the lamb may turn out to be a bit dry, so it is advisable to keep track of the cooking time.
. Lamb after the baking process inside should ideally remain a little pink.
. To give the lamb meat an incomparable piquancy, you can marinate it in a mix of honey, mustard, lemon zest, garlic, chopped rosemary and black pepper.

Baked lamb - a royal dish! This delicious meat is ideal for special occasions and receptions. You will especially please them with men who cannot imagine their life without meat. Lamb turns out juicy and fragrant, it is prepared quite simply. You just need to know some of the subtleties of preparing this chic dish.

Get lamb of a light shade, the fat should be white and elastic. If the meat is sinewy and red or loose with yellow fat, then the lamb is too old, it will be harsh and dry when baked. A culinary masterpiece will turn out only from fairly young meat. It should not emit an unpleasant odor. If there is one, then the animal was either not castrated, or of advanced age. Both options will negatively affect the taste.

Now it's time to move from theory to practice! And start cooking amazingly delicious baked meat.

This recipe describes the preparation of a lamb shoulder, but it can also be replaced with a fillet, leg (by the way, one of the best options), saddle, spinal bone or thigh.

And be sure to prepare a light salad with herbs and sauce for lamb.

Ingredients:

• lamb shoulder -1.7 kg;
• garlic - a few cloves;
• Provence herbs, savory, tarragon, pepper, salt, ground ginger - to taste,
• vegetable oil.

Cooking process:

Rub lamb shoulder or meat on the bone with garlic squeezed through a press and a mixture of dry ground ginger, dry Provence herbs, thyme, tarragon, pepper and salt. You can use other combinations of spices that you like. Marjoram, rosemary, and saffron go well with lamb.

If you have free time and a desire to experiment, stuff the meat with salted pieces of lard, garlic, carrots and leave to marinate from 1 to 12 hours. If marinating for a long time, do not forget to put it in the refrigerator.

I do not suggest using mayonnaise for cooking lamb. Before sending a whole piece to the oven, grease the lamb with vegetable oil

and place in a rimmed baking dish. Put in an oven preheated to 180 degrees.

Pour the juice over several times. The cooking time of lamb in the oven is calculated according to the weight: 1 hour per 1 kg. Readiness can be determined by the color of the juice released when pierced.

Fragrant tasty sauces, for example, from sweet peppers or tomatoes, will be an excellent addition to baked meat. They are made quickly and simply. In a blender, sweet pepper, onion and a couple of cloves of garlic turn into a single mass, stew for about a quarter of an hour in olive oil, hot pepper, a little sugar, vinegar, and salt are added. The sauce needs to be chilled.

No less interesting is the restaurant sauce for lamb with wine. Take 200 gr. tomato paste, onion, sweet pepper, a few olives (pitted) and 60 ml of dry white wine. In a frying pan with oil, you need to heat the pasta, add chopped onions, olives and peppers, salt, season with hot pepper, pour in the wine. Simmer for 15 minutes under the lid, not forgetting to stir.

Serve the baked lamb on a large beautiful dish with juicy greens and sauces.

Bon appetit!

Sincerely, Anyuta.