What to cook with lamb recipes. Proper preparation of lamb: instructions for use

Culinary community Li.Ru -

If you have a tagine and good lamb, you are very lucky - you can cook delicious lamb with vegetables in a tagine. The preparation is quite simple, but the dish turns out incomparable.

Lamb baked with rice, especially if the lamb is young, is an excellent dish for a festive family dinner. The meat turns out to be the softest. I recommend!

Lamb in beer. Cooking lamb in beer is quite simple, although it will take some time. But the result will please you. Lamb in beer turns out tender and juicy. A dish for lamb lovers!

My neighbor, a purebred Uzbek, taught me how to cook lamb in Uzbek style. He says that this dish is considered a holiday in his country. I don’t know if it’s festive, but it’s definitely delicious :)

Recipe for oven-baked lamb with potatoes, bell peppers, red onions, seasoned with rosemary and oregano.

Lamb curry is a dish that is distinguished by the fact that it is prepared with many spices. This makes the meat taste interesting and pleasant. I tell you and show you with photos how to cook lamb curry!

Lamb with tomatoes is a great meat dish for a special dinner. The main thing is fresh and high-quality lamb. It takes about an hour to prepare. The lamb comes out soft, tender, juicy and flavorful. Try it!

Spicy lamb with quince is a slightly exotic and very tasty meat dish in the oriental style. If you like to experiment, be sure to try it!

Can you imagine how to cook lamb deliciously so that it doesn’t repel you with its specific smell? The recipe for lamb with mint is at your service. You'll be amazed at how awesome this dish is!

Cooking delicious lamb is not the easiest task. The meat turns out to be either tough or with an unpleasant odor. A recipe for lamb stewed in sauce will help solve the problem - try it, it’s a very tasty dish.

Recipe for lamb with couscous. This African grain goes very well with lamb.

Lamb with artichokes is the national dish of Crete. Attention - to prepare an authentic dish you must have a real oven!

Lamb in pots at home turns out incredibly aromatic; although such a dish takes a long time to prepare, it always receives a lot of compliments for its satiety, softness and juiciness. I recommend!

Grilled lamb is baked after marinating for 24 hours. Any marinade can be used, and there are more than enough variations. But I want to offer mine. It includes mint, yogurt, cumin and spices.

Today I will share with you a recipe from my favorite lamb meat - lamb with beans. This dish will decorate any feast. It looks beautiful on the table and is very tasty. Everyone will be delighted!

This dish is very popular in Albania. In particular, it is a specialty of the ancient Albanian city of Elbasan. There it is customary to cook lamb in yogurt for the holidays.

There are a huge number of recipes for cooking lamb. I love lamb and if I can buy fresh meat, I often cook lamb with bell pepper. I will share my recipe with you.

Recipe for lamb with caramelized onions sautéed in brown sugar and balsamic vinegar.

This recipe for lamb baked in the oven will help those who have a huge piece of lamb, but it is not clear what to do with it. With this simple recipe you will cook your lamb deliciously.

Spicy lamb with vegetables and prunes is a recipe for those who don’t know how to cook lamb. The dish is quite simple, but, believe me, incredibly tender and tasty.

Recipe for lamb stew with potatoes - preparing a meat dish of lamb with a side dish and herbs.

Recipe for lamb stewed with prunes and cinnamon. The meat turns out very aromatic and tender. Rice would be the perfect side dish.

Recipe for lamb baked with herbs and garlic. In this recipe, you can try replacing lamb with beef. Potatoes, buckwheat or rice will be an excellent side dish for this meat.

Arabic spiced lamb recipe. A popular and very tasty dish of Arabic cuisine.

Do you want a simple and tasty oriental dish? Please - flavorful lamb with chickpeas! A simple cooking mechanism, affordable ingredients - and a fantastically tasty dish on the table!

No matter what anyone says, the best and most correct pilaf is made from lamb, so today we turn to Uzbek cuisine and prepare this dish in the best traditions.

Recipe for Greek baked lamb with rosemary and a sauce of fresh mint, bell pepper, mustard, green onions and lemon juice.

Recipe for lamb with rice. Lamb goes very well with rice, and, of course, the meat must be well marinated.

Recipe for lamb on the bone with wine and tomatoes. Add grated fresh potatoes and ginger to the ribs.

Recipe for stewed lamb with prunes - preparing a meat dish of lamb with prunes, cinnamon and herbs.

We prepare the most authentic Uzbek pilaf from lamb with chickpeas according to the original Uzbek recipe! An authentic Uzbek recipe, lamb pilaf which will turn out just like in the best houses in Tashkent.

Recipe for cooking lamb cutlets with feta, garlic, green onions, shrimp and pine nut grains on the grill.

Roast lamb is made from a leg of lamb. First we marinate the meat, then bake it thoroughly. We will have a wonderful dish, aromatic, juicy, with a crust, which will go with potatoes and salad.

Lamb goulash is perfect for a long, cold evening with the family. This dish will warm you up, fill you up, and amaze you with its wonderful taste. Lamb must be fresh and of excellent quality.

Shurpa is a soup made from vegetables and boiled lamb, which complement each other perfectly! I want to warn you that lamb shurpa takes time and labor! But the dish is worth it!

Cooking a traditional Mongolian meat dish that has become very popular in Russia. Manti with lamb, potatoes and greens for lunch.

Recipe for cooking koftas, a traditional Greek dish of minced lamb with spices, on the grill or in the oven.

A classic recipe for lamb shish kebab marinated in garlic, onions and tomatoes. Lamb kebabs are much more tender than kebabs made from other types of meat.

Dolma is traditionally made from three types of minced meat - pork, beef and lamb. I offer you a simplified version of preparing dolma, with minced lamb. You will need young grape leaves.

The recipe for lamb soup with potatoes is simply intended for the gastronomic satisfaction of hungry and tired men - after such soup he will not growl, but purr!

Here is a classic recipe for lamb pilaf in a slow cooker. This way it turns out very juicy, because it is cooked in its own juice, and the rice will never be “woody”. A dish for special occasions!

I bring to your attention not only a tasty and satisfying lamb lagman, but also extremely quick to prepare. This dish is suitable for those who are not used to spending a lot of time in the kitchen.

Recipe for fried lamb with tomatoes, prunes, dried apricots, paprika, onions and cilantro.

Anyone who is faced with the task of making delicious lamb kebab will find my recipe for lamb kebab with vinegar useful. Believe me, the kebab cooked according to this recipe will be delicious!

It is not for nothing that lamb is considered a dietary meat; it is easily digestible, supplying the body with high-quality protein, vitamins and minerals. In addition, lamb has a high percentage of iron, 30% more than other types of meat. Moreover, there is significantly less fat in lamb than in poultry or pork. And if you add the excellent taste of lamb, it becomes clear that neither gourmets nor those who adhere to a diet can do without lamb. Therefore, I advise everyone to pamper themselves and their loved ones more often with delicious and healthy lamb dishes. This page contains my favorite lamb recipes that I prepare for holidays and for every day.

Lamb is valued for its tender and tasty meat, with milk lamb meat (up to 3 months) considered the most delicious. This meat is available fresh in late winter - early spring, and this is due to the seasonality of the product.
Lamb aged up to one year also has very good taste. This type of lamb has light meat and white dense fat.
But if the lamb is dark in color with yellow fat, then this indicates that the animal is aged. This kind of meat is quite difficult to cook, it is stringy and has a distinct, specific smell.
To make your lamb dish tasty, you should carefully monitor the readiness of the meat. Overcooked or overdried lamb meat loses its taste and tenderness, so it is better not to overcook the lamb (it will cook on its own under the influence of heat).
Garlic, ginger, saffron, oregano, mint are most often used as seasonings for lamb; cumin is also suitable.
Lamb goes best with dry red wine, which is why red wine is an indispensable attribute of any lamb dish.
The most popular lamb dishes are pilaf, shish kebab, manti, beshbarmak, shurpa and, of course, everyone’s favorite lamb ribs)))
For dishes in which lamb meat is boiled or stewed, we buy drumstick, shoulder, brisket; neck, ribs, and thigh are also suitable.
If the lamb needs to be fried, then we buy ribs, shoulder, tenderloin or loin.
And to prepare lamb shish kebab, the best choice is the neck of a young lamb, the hip part, you can additionally take a piece of tenderloin.
Bones are traditionally used to prepare lamb broths.
To prepare minced lamb, the shoulder and belly are the best options.

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Tender and juicy homemade cutlets, a simple recipe

Cheesecake without baking

Lamb is considered a difficult meat to cook. Usually only experienced cooks decide to take on dishes from it. Our recipes will tell you how to cook lamb deliciously and simply even for novice housewives.

Ingredients:

meat on the bones – 700 – 1000 g;
onion – 1 large head;
tomato – 1 medium;
green pepper - 1 medium;
carrot – 1 pc.;
potato tubers – 4 pcs. medium or 2 large;
salt, cumin, pepper.

Preparation:

Coarsely chop the washed meat, add water, and place on the stove.
After boiling, drain the liquid. Pour boiled water over the meat again.
Cook over medium heat until the lamb is completely cooked (about 120 minutes). Scrape the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out clear in the end.
Chop all prepared vegetables into medium pieces. Send them to the prepared broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Delicious meat kebab

Ingredients:

young lamb saddle – 2.5 kg;
onion – 300 – 350 g;
fresh parsley and cilantro - a whole bunch each;
self-ground black pepper - to taste;
salt;
honey – 30 g;
highly carbonated mineral water - 1 tbsp.

Preparation:

Remove the subcutaneous film from the piece of meat. Cut the meat into portions along the vertebrae.
Add randomly chopped onions, all chopped herbs, pepper, salt, and liquid bee honey to the lamb. The latter can also be added immediately before frying.
Fill everything with cold sparkling mineral water.
Leave the meat under these conditions for 4 – 5 hours.

Before frying lamb shish kebab on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional soup-kharcho

Ingredients:

lamb (flesh) – half a kilo;
onions – 3 heads;
dry rice – 5 dessert spoons;
large tomatoes – 5 pcs.;
salt, peppercorns, vegetable oil;
cilantro, parsley, dill - 1 bunch;
fresh garlic – 5 cloves;
dry bay leaf – 4 pcs.

Preparation:

Rinse the meat well and cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
Fry chopped onion until golden brown. Add tomatoes. Cook for another quarter of an hour together.
Transfer the contents of the frying pan to the meat. After boiling, add the cereal.
Add salt, peppercorns, bay leaves. Basil goes well with this lamb soup, both fresh and dry. Cook for another 10 - 12 minutes.

Add crushed garlic to the already prepared treat. Leave it to steep under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

meat pulp - 1 kilo;
onion – 3 heads;
carrots – 3 pcs.;
rice (long) – 1 kilo;
sunflower oil – ½ tbsp.;
salt (garlic) and pepper.

Preparation:

Heat oil or any fat in a cauldron. Send pre-washed, dried and cut into pieces lamb into it. Fry the meat until lightly browned and the juices are “sealed” over high heat.
Reduce stove heat. Pour onion half rings into the cauldron. Fry the vegetable until golden brown.
Add thin carrot strips.
After 10 minutes, add salt, pepper, and a little water. Simmer the mixture for about 25 minutes. You can also add pieces of garlic to taste.
Place clean cereal into the cauldron. Fill with water 1 finger above the level of the grains. Add salt if necessary.
Simmer the dish over low heat, covered, until all the liquid has evaporated.

Be sure to let the pilaf sit for about 20 minutes before serving.

Meat stewed with potatoes

Ingredients:

lamb pulp – 600 – 700 g;
raw potatoes – 6 – 7 pcs.;
garlic – 3 – 4 cloves;
sweet red pepper - half;
carrots – 1 pc.;
onion - large head;
salt, cumin, pepper;
fresh cilantro - 1/2 bunch.

Preparation:

Cut the meat into medium pieces and lightly fry in any fat. The lamb should have a light crust.
Pour in liquid (plain water) until it completely covers the meat.
Close the container with a lid and simmer the lamb until cooked. If necessary, add more water.
Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Lightly fry.
Add large pieces of potatoes. Add some water.
Cover the container with a lid and simmer over low heat until the vegetables are cooked. A cauldron is perfect for this purpose.
Add salt to the dish to taste.

Let the treat brew, sprinkle with chopped fresh herbs and serve for lunch.

Beshbarmak in a slow cooker

Ingredients:

lamb pulp – 1 kilo;
large onion – 2 pcs.;
Beshbarmak noodles – 250 g;
peppercorns – 6 – 8 pcs.;
bay leaf – 1 – 2 pcs.;
salt and water.

Preparation:

Place meat, peeled onion (1 pc.), bay leaf, salt and pepper into the multicooker bowl.
Cover ingredients completely with boiling water.
Activate the extinguishing mode for 120 minutes.
Throw away the onion.
Cut the meat into small pieces. Place on a large flat plate.
Pour the remaining onion slices on top, previously scalded with boiling water.
Switch the kitchen “assistant” to steaming mode. Add noodles. Cook for 10 – 12 minutes. Do not close the lid.
Place the finished noodles on the meat and onions.

Serve the treat on a common platter.

Lamb piti soup

Ingredients:

lamb pulp - half a kilo;
onions - 2 large heads;
raw potatoes – 5 pcs.;
tomato – 1 large;
quince – 1 pc.;
dry chickpeas – 100 – 120 g;
salt, pepper, fresh herbs.

Preparation:

Cut the peeled onion into half rings.
Chop the meat into small pieces. Quince - cubes.
Pre-soak the chickpeas for a couple of hours in cold water. Place on a sieve to dry.
Place the prepared products in a deep pan in layers: onion - meat - quince - chickpeas. Pour boiling water over all ingredients completely.
Bring the contents of the pan to a boil. Reduce heat and leave the soup to simmer, covered, for 120 minutes.
Add tomato and potato pieces.
Cook the dish for another half hour. Salt and pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be quite fatty, it is customary to serve it with a bowl of ground sumac. This red spice with a sour taste perfectly complements the rustic flavor and taste of piti.

Cooking lagman

Ingredients:

flour - 1 kilo;
raw eggs – 5 pcs.;
salt;
lamb pulp – 600 – 650 g;
tomato paste – 3 dessert spoons;
onion – 4 heads;
ground turmeric, paprika, chili - 1 teaspoon each;
fenugreek – 10 grains;
red tomatoes – 3 pcs.;
sweet pepper – 2 pcs.;
carrots – 2 pcs.;
potatoes – 4 pcs.;
daikon – 100 g;
garlic – 7 – 8 teeth.

Preparation:

Sift the flour into a large bowl. Beat eggs into it. Add salt. Knead the dumpling dough to a consistency. During the process, add warm boiled water if necessary.
Place the dough in a bag while you prepare the rest of the ingredients.
Chop the meat and place in a cauldron. Sprinkle with randomly chopped onions. Add all the spices specified in the recipe.
Pour in 1 tbsp. water with tomato paste. Simmer the mixture for 7 – 8 minutes.
Add another 2 liters of water and cook the dish for 70 minutes.
Peel all vegetables and chop coarsely. Add to already cooked meat. Add water and salt.
Simmer the mixture under the lid until the vegetables are ready.
Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
Boil noodles in salted water for 2 minutes. Place in a colander and serve on plates.
Supplement the noodles with meat and vegetables.

Serve the dish hot with flatbread.

It is worth noting that lagman is neither a soup nor a main course. This is something in between, so don’t skimp on the noodles and vegetables - the plate should contain a thick dish with some broth.

Baked lamb ribs

Ingredients:

lamb ribs – 1 kilo;
salt, oregano and dried garlic;
soy sauce – 4 dessert spoons;
balsamic vinegar - 4 dessert spoons;
olive oil – 3 dessert spoons;
honey – 4 dessert spoons.

Preparation:

Rinse the ribs, dry with paper towels, cut into separate pieces.
Pour vinegar and olive oil over the preparations. Add all other ingredients stated in the recipe.
Mix everything well. Leave for half an hour.
Line a baking sheet with foil (shiny side up). Place the meat on it. Cook for a quarter of an hour in an oven preheated to 220 degrees.
Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the resulting ribs with hot sauces.

Meat chanakhi in a pan

Ingredients:

lamb (thigh) – 1 kilo;
potatoes – 1.5 kilos;
eggplants – 1 kilo;
onion – 1 head;
tomato – 1 pc.;
cilantro, parsley – 1 bunch;
tomato juice – 1.5 tbsp;
salt pepper.

Preparation:

Cut the meat into pieces, like for a shish kebab. Place in a thick-walled saucepan.
Sprinkle potatoes on top, cut as desired, but not too large.
Add peeled eggplant pieces.
Cover everything with the thinnest onion rings.
Pour in salted and peppered tomato juice.
Sprinkle the ingredients with chopped herbs.
Cover the contents with thin slices of tomatoes.
Simmer the treat for 2 – 3 hours over low heat.

The exact cooking time depends on the size of the food pieces and the tenderness of the meat.

Lamb baked in foil

Ingredients:

medium fat kefir – 1 full glass;
cream margarine – 130 g;
flour (first-grade) – 2 tbsp.;
salt and soda for kneading dough - half a small spoon each;
beef pulp – 250 – 300 g;
salt for filling and broth - to taste;
onion – 2 heads;
butter fat – 30 g;
potatoes – 3 – 4 pcs.;
raw egg – 1 pc.;
water – 2/3 tbsp.

Preparation:

Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands until it becomes fine crumbs. Add salt.
Quench soda with kefir.
Mix the fermented milk product into the flour and margarine. Knead into a non-sticky but tender dough. Roll into a ball and put in a bag for half an hour. There is no need to refrigerate the dough.
For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
Stuff the resulting mass into the flatbread. Make small pies, leaving a hole at the top.
Brush the dough with beaten egg.
Bake for 20 minutes at medium temperature.
In ½ tbsp. water, add oil, salt. Boil.
Pour the resulting broth into the holes of the pies, 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Lamb khashlama

Ingredients:

meat – 1 kilo;
onions – 3 heads;
sweet yellow pepper – 2 pcs.;
ripe tomatoes – 4 pcs.;
salt, aromatic herbs.

Preparation:

Place onion half rings on the bottom of the cauldron. Place pepper strips on top. Add tomato slices. Use only half of the vegetables!
Pour in the medium meat pieces and cover them with the remaining ingredients.
Add salt, spices, pepper.

Cover everything with a lid and leave on low heat for about 3 hours.

Any dishes made from lamb take longer to prepare than from any other meat, but they turn out very satisfying and colorful. If young lamb is baked in the oven or fried as a shish kebab, then you should not overdo it with spices - they can easily kill the special taste of the tender meat.

Lamb khashlama

Any national cuisine is original in its own way. Armenian is no exception. Lamb khashlama will not require much effort from you when preparing it, but will allow you to briefly inhale the aromas of the Transcaucasus. Want to see this for yourself? Give it a try.

Beshbarmak homemade

Beshbarmak is a traditional Kyrgyz dish, which is prepared from meat, dough, spices and herbs boiled until fluffy. Today we present to you homemade Beshbarmak, which is a little faster and easier to prepare than the traditional one.

Rack of lamb in walnuts with cranberry sauce

Rack of lamb in walnuts with cranberry sauce! Sounds good? That's what it sounds like. These words reek of something aristocratic, not ours: majordomos, great chefs, history, in a word. By the way, you can still plunge into it. It’s just a matter of little effort: use your hands, creative imagination and strength. Do this and your house will smell like centuries.

Lamb ribs in a slow cooker

Lamb ribs in a slow cooker are perfect for a regular family dinner, as well as for a holiday table, a picnic, and even a romantic dinner. Lamb meat is a dietary product. However, some are put off by the unusual smell of the dish, but the whole point, as practice shows, is in the wrong seasonings. Try cooking lamb ribs according to this recipe and surprise yourself and your loved ones with a tasty and aromatic dish.

Once upon a time, the Tatars led a nomadic lifestyle. Under those conditions, only a very simple kitchen could be formed. All Tatar dishes are prepared without unnecessary tricks and quite quickly. Traditionally, a cauldron is used for this - a large semicircular cauldron, which in the old days was suspended over a fire. Its role in modern life is successfully fulfilled by a gas burner. However, if you have the opportunity, cook over a live fire. Tatar-style rice with this “secret ingredient” will not leave even the most spoiled gourmet indifferent. Of course, lighting a fire in the kitchen of a city high-rise building is somehow inconvenient. Don't worry, the rice will also turn out very tasty in a regular thick-walled pan on the stove.

Stewed lamb

I can say with confidence that not everyone has tried to cook lamb, as it requires a special approach. But properly cooked stewed lamb cannot be compared in taste to any other meat. And believe me, your guests will appreciate your efforts.

Lamb curry

Lamb curry is a very tasty and aromatic meat dish originally from India. It is very easy and simple to prepare, and not only will it not take up much of your time, but it will also bring you the pleasure of cooking it. Thanks to the variety of spices and vegetable additives that are included in this dish, the meat turns out to be very refined and with a spicy spiciness. In a word, it’s worth trying once to see for yourself and fall in love with this dish forever.

Buglama

Buglama means steamed. Lamb, tomatoes, onions, and sweet peppers are required for this dish. Lamb buglama is a very tasty and satisfying meat dish. It is also made from sturgeon or any other fish.

Stewed lamb with vegetables

Stewed lamb with vegetables is a wonderful dish that you can treat yourself and your loved ones to for lunch or dinner. Moreover, preparing such a dish is quite simple and relatively short. And the taste and aroma of the meat is simply amazing. So, the recipe for stewed lamb with vegetables.

Spicy lamb ribs in the oven

If you love spicy meat dishes, then cook spicy lamb ribs in the oven. This incredibly rich and quite satisfying dish will appeal to all lovers of appetizing food, especially if, as a bonus, there will be a magnificent vegetable side dish of potatoes and zucchini on the plate!

Lamb with beans and corn

Lamb with beans and corn is a tasty and satisfying dish that can easily turn from a second hot dish into a great soup. Preparing this culinary miracle is very easy and simple, the main thing is to have all the necessary ingredients on hand, and believe me, after spending a few hours of your time, you will create a truly royal dinner, lunch or breakfast!

Lamb with beans

Lamb and beans is a very common everyday dish that can be prepared in 1000 ways. We are pleased to present you the French version of preparing this dish. This culinary masterpiece goes perfectly with any side dish or served separately as a hot meat dish.

Lamb with quince

Lamb with quince is a special dish that requires attentiveness and patience. After all, such meat takes at least 2 hours to cook. But, after you feel the unforgettable aroma of tender lamb, sweet quince and various spices in the kitchen, you will understand that preparing such a tasty dish, despite all the obstacles, will not be difficult. And when your guests try a piece of this lamb, they will forever become fans of your culinary talent.

Steamed lamb

You can take meat and simply cook it in a double boiler, or you can work a little, but endow the lamb with an extraordinary aroma and a very delicate and piquant taste. It's no secret that spices and seasonings play an important role in cooking. Often, the taste of the finished dish depends on them. And in this recipe we will tell you how to cook steamed lamb using simple herbs and spices, which is suitable for both a regular and a festive table.

Chanakhi

Chanakhi is a traditional dish of Georgian cuisine, which is lamb stewed in a clay pot with vegetables. Similar dishes are widespread in the East. The cooking technology is not that complicated. It is prepared according to the “set it and forget it” principle, that is, the preparation of this dish does not require additional operations during cooking. Fragrant and tasty canakhi will delight you and your guests.

Lamb with cabbage

What could be better than stewed lamb? Only lamb stewed with cabbage! Yes, you heard right, it is this simple, everyday food that will bring you unforgettable pleasure and a lot of pleasure. This dish is somewhat similar to the famous Norwegian fårikål - forikol, that is, lamb stewed with cabbage and spices. Although these 2 dishes are quite different from each other, not only in names and origins, but also in preparation. We present to your attention the famous dish of Uzbek cuisine - lamb with cabbage!

Basque lamb in spicy sauce

I simply adore lamb meat, as it always turns out very tender and flavorful. The only secret in its preparation is that you should always buy young, fresh meat. Then your dish will never be spoiled. Let's cook Basque-style lamb in a spicy sauce and surprise all your loved ones with an extraordinary dish that will certainly be remembered by every member of your family.

Lamb ribs braised in their own juices

Lamb ribs stewed in their own juices is a very simple dish to prepare that can conquer anyone who once tastes it. After all, it is the aroma and tenderness of the meat itself on the ribs that evoke a storm of positive emotions. Such a dish can decorate any table, even when guests come to you just to drink a bottle of beer. Try it and I'm sure you'll like it.

Lamb according to an old French recipe

Lamb according to an old French recipe is an exquisite dish that will give you and your guests a good mood for the whole evening. And all because the lamb turns out very tasty, aromatic and juicy. And the myths that such meat has a specific smell can be put aside if you choose a good fresh leg of lamb. What can we say about the mixture of spices that are part of this recipe. In a word, preparing such a dish is a pleasure.

Lamb beshbarmak

Lamb beshbarmak is a national Kazakh dish and not a single great holiday in this country can do without it. Having tried the food just once, you will never forget this pleasant and amazing taste. I want to warn you that young lamb is best suited for beshbarmak, although in Kazakhstan itself the dish is often prepared from horse meat. The name “Beshbarmak” translates to 5 fingers, as it is traditionally eaten with the hands. I invite you to cook it with me and taste the great taste.

Lamb stewed with prunes

Lamb stewed with prunes turns out very tasty and incredibly aromatic. And the heat treatment of the meat in several stages makes the pieces of lamb so juicy and tender that you will simply lick your fingers. At the same time, another advantage of this dish is that it is healthy and prepared from available products.

Lischapap

From time immemorial, the Adyghe people created their own assortment of national dishes, and the main place in this assortment was occupied by meat dishes, in particular lamb. Lishchashap is one of these dishes, and has found wide distribution in European countries. A fragrant and tasty lamb dish can be prepared in various ways, and today I am pleased to present to your attention one of them! Let's prepare lischapap!

Lamb ribs in bacon

Meat... Steaks, beefsteaks, kebabs, fried, baked, grilled, in sauce, in marinade... Since ancient times, people have loved and eaten meat, and an incredible number of recipes for its preparation have been created. Some people adore it, others show open hostility to its consumption - one thing is for sure, meat does not leave anyone indifferent. And for those who cannot imagine their diet without a juicy and satisfying piece of meat, I offer a recipe for lamb ribs in bacon. Double the meat = double the fun!

Khashlama

This breathtakingly tasty dish has long surpassed the barriers of traditional cooking. Caucasian peoples prepare this dish in different ways, and we are pleased to present you one of these recipe options for Armenian cuisine - aromatic, tender and very tasty khashlama!

Baked lamb with rice

If you are tired of the usual pilaf, which visits your table with a monstrous pattern, then baked lamb with rice is what you need! I found this magnificent and very simple recipe on one of the European sites. The ease of preparation and incredible taste of this dish impressed me very much, I am sure that you will also enjoy the tender lamb meat and aromatic rice soaked in spices!

Leg of lamb baked in the oven

Oven-baked leg of lamb is a traditional Easter dish in many European countries. This dish is an ideal alternative to baked chicken, turkey or duck. The leg of lamb looks majestic and very impressive on the dish, and the taste is legendary!

Leg of lamb baked in foil

Lamb is very tender, aromatic and juicy meat. And the leg of lamb baked in foil is an incredibly tasty dish! The taste and smell of this dish cannot be described in words. Golden-brown meat crust that melts in your mouth, transparent, appetizing fat and an unusually aromatic smell. Leg of lamb will take its rightful place on your holiday table.

Rack of lamb

A rack of lamb cooked for dinner will be a wonderful end to the day. Fragrant baked meat with a little spice and white wine. Sounds tempting and appetizing, doesn't it?

Lamb saddle

Saddle of lamb is an exquisite Italian meat dish soaked in aromatic hot spices. Although such a dish requires painstaking care and attention, it gives you and your guests an unforgettable delicious taste, the tenderness of each piece and a piquantly spicy aftertaste.

National Kyrgyz cuisine is replete with hot dishes using dough. Every Kyrgyz housewife must be able to cook a wide variety of dishes, including lagman. The main feature of the Kyrgyz lagman is the large amount of meat in it, as well as the combination of two types of meat. Lagman in Kyrgyzstan is more of a meat dish that should be served hot.

Lamb pieces in wine

Sometimes for a pleasant dinner, lunch or breakfast, you need simple dishes with a classic combination, this dish can be pieces of lamb in wine. This hearty, warm and tender dish is ideal for the winter season. While you are preparing such a magnificent hot dish, your home will be filled with a wonderful aroma, friendliness and comfort. The rich, buttery sauce combined with herbs and tender lamb neck will delight you with its taste. Cooking - Pieces of lamb in wine!

Lamb with potatoes

For those who are tired of exotic and, although tasty, but foreign dishes, I suggest preparing lamb with potatoes. There is nothing new or unusual in this recipe, everything is simple, familiar and homemade. This hearty and tasty dish is perfect for dinner in a cozy company. Why lamb? This vitamin-rich meat has a positive effect on the digestive system. And lamb fat is easily digested by the stomach - so lamb is very useful for dinner.

Homemade lamb on the bone

Insanely delicious lamb cooked with mint and aromatic sauce will surely please all your family and friends. Spicy garlic and red wine will perfectly highlight the taste of meat and make your lunch or dinner unforgettable. So, let's start preparing, by the way, a not very complicated dish called homemade lamb on the bone.

Lamb in red wine

Lamb in red wine is a favorite dish not only of Eastern people, but also of many other nationalities. Lamb meat is light red in color with streaks of white, elastic fat. While cooking, you can remove all the fat from the meat if the taste is less pleasant to you. You should not cook this dish for too long, because the lamb can become very tough and dry. Lamb in red wine turns out very juicy, tender and takes on a beautiful pink color. This dish will certainly delight all your household during your everyday evening meal and guests during your holiday feast.

Shirak kololak

This is a classic Armenian dish based on fatty lamb pulp. The meat is prepared in such a way that it tastes amazingly tasty and tender. The aromatic Shirak kololak is suitable for both a simple hearty lunch and a chic festive feast.

Oriental lamb

Oriental-style lamb is a magnificent combination of ingredients and spices, captivating with its richness, spiciness and appetizingness! This dish can be the highlight of any meal, especially if served with fresh vegetables, fragrant herbs and some light side dish!

Lamb with garlic and rosemary

If you love spicy meat, then you will definitely like lamb with garlic and rosemary. The most important thing in this recipe is to choose the right tenderloin. It should be either a sirloin or a meaty back with ribs not completely cut. This dish goes well as a side dish with potatoes or vegetables. Overall, you won’t regret cooking lamb this way, even for a holiday table. The smell from it will be such that even your neighbors will want to come over for dinner.

Meat has accompanied human life since ancient times. Food was heated with stones, baked over a fire, and smoked. Modern meat cooking is replete with a variety of ways to obtain delicious food. The presented lamb recipes will not only help you choose the desired dish, but will also reveal the features of using this useful product.

Of all the known methods of cooking such meat, stewed lamb is a traditional dish among many peoples of the world, and we are no exception!

Ingredients:

bulbs - 2 pcs.;
vegetable oil;
lamb pulp - 1 kg;
garlic cloves - 5 pcs.;
potatoes - up to 12 pcs.;
spices (salt, pepper), cilantro, cumin.

Cooking method:

Cut the lamb, washed and dried with napkins, into small pieces, mix with spices, herbs, and finely chopped garlic. Leave the meat for an hour and a half in a closed container.
Place the onion, chopped into half rings, into a thick-walled pan (cauldron), fry the vegetable until pink in preheated vegetable oil. Add the marinated meat and continue cooking until a golden crust appears on the lamb pieces.
Now pour in very hot water in an amount to cover the product and simmer over low heat until cooked. If the liquid boils away prematurely, add the required amount. The best way to know when the process is complete is to try a juicy piece.
Peel the potatoes, cut into large slices, fry in a frying pan with oil, place in a bowl with lamb. Simmer the food for another 25 minutes, season with salt, pepper and cumin.

Serve the beef and potatoes hot, sprinkle the portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

Sweet pepper;
carrots - 4 pcs.;
lamb (necessarily on the bone) - 1.2 kg;
onion - 6 pcs.;
spices, cilantro and dill, seasoning mixtures;
tomato paste - 150 g;
lard - 200 g;
garlic cloves - 4 pcs.;
chili - 2 pods;
potatoes - 10 pcs.;
tomatoes - 6 pcs.

Preparation procedure:

We chop the meat and bones into large pieces, place them in a cauldron with a capacity of up to 5 liters, and fill the dishes with bottled water. Add 2 onions, a dessert spoon of cumin, garlic, chili pods and salt. We begin heating the liquid.
Remove the foam that appears during boiling, reduce the heat intensity to a minimum, and simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
Finely chop the lard and heat it in another thick-walled container until cracklings form. We won't need them, so we remove the pieces from the pan. Add lamb and chopped onion into rings, fry the food until golden brown, then pour the strained broth over the shurpa components and bring it to a boil.
Now add the tomatoes divided into slices, tomato paste, peppers cut into strips (without seeds), carrot slices and large parts of peeled potatoes. Boil the food until done.

By the way, if there are no contraindications to eating lamb, including such meat in your daily diet is a sure way to getting rid of excess weight!

Delicious kebab in pomegranate juice

To prepare the most tender and juicy lamb kebab, we select meat from the back of a milk lamb that is no more than two months old.

Required components:

sweet pepper, onion - 1 pc.;
lemon juice - 30 ml;
lamb fillet - 800 g;
garlic cloves - 3 pcs.;
pomegranate juice - 170 ml;
olive oil - 50 g;
salt pepper.

For the sauce you need:

a bunch of cilantro;
natural yogurt - 350 g;
juice of half a lime;
garlic cloves - 3 pcs.

Cooking technology:

Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
We wash and blot the lamb with napkins, cut into pieces, pour in the marinade, and leave covered for 4 hours.
Peel the pepper from seeds, rinse, and chop into large pieces. We string portions of meat onto skewers, alternating it with onion rings and strips of sweet vegetables. Fry the food on the grill until done, remembering to turn it often.
To obtain the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, and chopped cilantro.

Season the aromatic mixture with salt and pepper and serve chilled with the lamb kebab.

Traditional soup-kharcho

For lamb kharcho we use a high-quality product.

We mean that fresh meat from a young animal is distinguished by a light red (not dark) color and almost white fatty layers.

Grocery list:

round rice - 60 g;
onion, carrot;
lamb (certainly with bone) - 700 g;
tomato paste - 30 g;
garlic cloves - 5 pcs.;
pepper, bay leaves, salt.

Cooking features:

Place the bone separated from the meat into a saucepan, add 2.2 liters of filtered water, and cook covered for at least an hour and a half. After the boil begins, do not forget to remove the foam.
Divide the lamb flesh into small portions, fry until golden brown, and lower into the broth. We first remove the bone. Boil the meat until cooked, then add well-washed rice. We continue the process until the cereal is soft enough.
Chop the onions and carrots into small pieces, place them in the frying pan where the meat was fried, and sauté the vegetables until tender. Add the tomato paste, mix the ingredients, and after 3 minutes put the mixture into the pan with the food. Pepper and salt the dish, add chopped garlic and bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew and present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring dish.

List of components:

carrots - 600 g;
onion - 300 g;
lamb (preferably a fatty piece) - 1.6 kg;
suneli hops, mustard seeds, hot chili - 2 tsp each;
laurel leaves - 2 pcs.;
vegetable oil;
salt, head of garlic, celery root.

Cooking method:

We wash and peel the vegetables. Chop the carrots into strips and cut the onion into large cubes.
First of all, we prepare the base of the pilaf - zirvak. Place the onion pieces in a cauldron (thick-walled dish) with preheated vegetable oil. Fry until transparent, slightly golden brown.
Divide the lamb flesh (thigh or back) into small pieces and add them to the vegetable. Add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. Cook the ingredients for a few minutes and stir them constantly.
Place well-washed rice, pre-soaked for 20 minutes, on the toasted mixture. Remove the layer of husk from the head of garlic and insert it into the middle of the placed grain. Add the chili pod and spices, pour the ingredients of the dish with filtered water in a volume exceeding the contents of the dish by 3 cm.
We increase the heating intensity, and after boiling, reduce the heat to low. Cook food covered for about 40 minutes.

Lamb pilaf was prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, and temptingly aromatic.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.

Ingredients:

onion - 200 g;
eggs - 2 pcs.;
sifted flour (preferably wheat) - 500 g;
lamb - 1.5 kg;
spices, herbs, spices, bay leaves.

Cooking steps:

Mix ½ cup of heated water, a pinch of salt and an egg in a bowl. Knead the elastic dough and let it rest for half an hour. Divide the ball into 4 parts, roll out thin flat cakes, cut them into diamonds or squares up to 2 cm wide. This is how special noodles for beshbarmak are prepared.
Place the pieces of meat in the bowl of the device, add salt, onion, bay leaf, and pepper. Fill the components of the dish with drinking water, completely covering the food. Select the “Stew” program and set the cooking time to 2 hours.
Remove the onion from the broth and discard. Remove the lamb, place it on a wide plate, and place the onion chopped into rings on top.
Select the “Steam” program and leave the appliance open. Bring the liquid to a boil, lower the noodles into the broth, heat the mixture for 10 minutes, stirring the pasta occasionally. Place them in a colander, carefully place them on the pieces of meat, and add a few onion rings.

Serve beshbarmak cooked in a slow cooker and sprinkle the dish with chopped herbs.

Lamb piti soup

This hot dish represents Azerbaijani cuisine. Lamb soup has a special taste, provided by chickpeas and fragrant oriental spices.

Grocery list:

tomato;
potatoes - 6 pcs.;
lamb - 600 g;
bulbs - 2 pcs.;
chickpeas (dry peas) - 120 g;
quince - 1 pc.;
peppercorns, salt, aromatic herbs, fresh herbs.

Cooking method:

Chop the onion into half rings. Dry the washed meat with towels and divide into portions.
Cut off the thin skin of the quince and chop the fruit into small cubes. Soak the peas for several hours, then blot with napkins until dry.
Place the prepared products in the pan in layers in the following order: onion rings, lamb, quince pieces, chickpeas. Pour in purified water, hiding the ingredients of the dish underneath.
Heat the contents of the dish to a boil, reduce the heat as much as possible, and simmer the food covered for about two hours. 30 minutes before the end of the process, add peeled, sliced potatoes and quartered tomatoes. Season the dish with salt, pepper, chopped parsley and dill.

We serve lamb piti soup exclusively hot.

Cooking lagman

The presented dish is distinguished by its preparation technology, as a result of which we get something between the first and second course.

Required Products:

tomatoes - 6 pcs.;
Sweet pepper;
carrots and potatoes - 2 pcs.;
meat - 600 g;
vegetable oil - 100 ml;
lagman noodles - 1 package;
garlic cloves - 6 pcs.;
high-quality adjika - 50 g;
salt pepper.

Cooking process:

We cut off all the films and tendons from a piece of meat, divide the lamb into long and very thin strips, place it in a cast iron with well-heated oil, and fry until lightly browned.
Add the peeled and chopped onion to the meat and continue the process for another quarter of an hour. 5 minutes before the end of this period, lay out the carrots chopped into strips and sweet peppers cut into rings. Season the dish with salt.
In a separate bowl, simmer the root vegetables and tomato slices, divided into cubes. Cook the food for a quarter of an hour, add adjika, simmer for another 3 minutes, covered.
Combine the meat mixture with the potatoes and mix the food. Separately, boil the noodles in slightly salted water and drain in a colander.

Place the hot pasta on a serving dish and place the lagman on it. Sprinkle the dish with chopped herbs.

Baked lamb ribs

Lamb dishes are delicious baked, especially if we have delicious ribs at our disposal.

Product set:

bulbs - 3 pcs.;
ripe tomatoes - 5 pcs.;
lamb ribs - 1 kg;
salt, spices, aromatic herbs.

Cooking technology:

Chop the lamb ribs in portions, rub with salt and spices, and leave to marinate for 3 hours.
Place the pieces of meat on the bones in a heat-resistant form, place tomatoes divided into thin circles and onions chopped into half rings on top.
Sprinkle the food with chopped herbs, cover the container with foil, and put it in the oven for 2 hours, heated to 190 °C.

15 minutes before the end of the process, remove the paper and bake the lamb ribs until a wonderful golden color. A deliciously delicious dish is ready!

Meat chanakhi in a pan

This dish is especially common in the Caucasus. Is this not the reason for such a large number of centenarians in these regions?

Required components:

eggplants, sweet peppers - 4 pcs.;
onions - 3 pcs.;
lamb (preferably with layers of fat) - 1.5 kg;
fat tail fat - 120 g;
potatoes - 8 tubers;
head of garlic;
tomatoes - 5 pcs.;
salt (20 g), pepper (1/3 dessert spoon), herbs.

Cooking lamb in a saucepan:

Chop the lard into small cubes and place on the bottom of the dish. We clean the meat from the tendons, cut it into small pieces, and place it in the next layer.
Eggplants must first be rid of bitterness. To do this, cut the fruits into slices, add salt, and leave under pressure for an hour.
Drain the dark liquid, blot the vegetables, and place them on the meat row.
Season the food with hot pepper powder. If desired, pour in half a glass of wine. Close the pan tightly and place on high heat.
After a few minutes, when active boiling begins, reduce the heating intensity to a minimum and simmer the food for at least an hour.

In a similar way, we form lamb chanakhas in pots. We cook this food in the oven. Either way it will be delicious!

Lamb baked in foil

The signature dish of any holiday table is lamb in the oven, baked in foil.

Product composition:

leg of lamb;
table vinegar - 250 ml;
salt, pepper, paprika;
purified water - 5 l;
honey - 60 g;
French mustard - 30 g.

Cooking technology:

We select a spacious bowl, lay out the leg of lamb, and fill it with a solution of water and vinegar. Close the container and leave the product in this state overnight.
In the morning, remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, layers of fat. Rub the leg with pepper, salt and paprika.
Mix honey melted in a steam bath and French mustard with whole grains in a bowl. Thoroughly rub the meat with the resulting mixture, wrap the leg in two layers of foil and place in the oven for 2 hours (200 °C). We open the paper 15 minutes before the end of the process and wait for the formation of an appetizing pink crust.

Place the baked lamb on a dish, cut into layers up to 2 cm thick, maintaining the original shape of the leg. Place a nice mound of French mustard on one side of the meat.

Vak balish – small meat pies

Just looking at the miniature Tatar pies with finely chopped meat makes your mouth water.

List of ingredients:

bulbs - 2 pcs.;
ghee;
sour cream - 300 g;
eggs - 2 pcs.;
yolk - 1 pc.;
baking soda - 9 g;
potatoes - 2 pcs.;
minced meat - 700 g;
sifted flour (preferably wheat) - 500 g.

Stages of preparing wak balish:

First we make the dough. Combine eggs and fresh sour cream in a bowl, add 150 g of heated melted butter, a pinch of salt. Mix the mixture thoroughly, add the flour sifted with soda in portions, and knead the soft dough. Wrap the ball in film and put it in the refrigerator.
Peel the potatoes and onions and cut into pieces. For pies, chop the lamb flesh into the smallest cubes. Mix the products into a homogeneous mass, season with salt and pepper.
We take out the dough, form small balls, roll out the flatbreads, and place the meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, coat the pastry with yolk, place it on an oiled baking sheet, and place it in the oven for 50 minutes (180 °C).

These little meat pies are amazing and so good! Serve wak balish with sweet tea or broth.

Boiled lamb without smell

Before choosing one of the culinary methods for ridding meat of a specific smell, we make sure that the reason for this does not lie in the quality of the purchased product (an old animal, violations in the slaughter technology or storage process).

We remove the smell of lamb in the following ways:

We cut off thin films and, most importantly, fat from a piece of meat. It is here that the main source of all “fragrant” troubles often lies.
Fill the meat with milk (add chopped garlic) or beer, kefir or a mixture of lemon juice and sparkling water for several hours.
Make a weak vinegar solution and leave the lamb in it overnight. It is advisable to change the used liquid several times to a clean composition.

How to boil lamb without smell?

We select a piece of young lamb meat, process the product following the recommendations given, boil it with the addition of the desired seasonings:

onions;
cumin, marjoram, cumin or ginger;
An excellent component that gives meat a pleasant taste and aroma is garlic, used in moderation.

As practice shows, to ensure that you get rid of the smell of boiled lamb, at the end of cooking, add a few drops of lemon juice to the broth.

Onion stuffed with lamb

This dish is not found in our diet very often. The reason for this is simple ignorance of the excellent qualities of originally prepared food.

List of components:

raisins raisins (seedless) - 60 g;
onions - 7 pcs.;
bulgur (wheat cereal) - 4 tbsp. l.;
olive oil - 20 ml;
minced lamb - 450 g;
garlic cloves - 3 pcs.;
cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking method:

We clean the bulbs, wash them, dry them with napkins, then cut off the remnants of the root system. We do this in such a way that each head in a standing position does not fall to the side, reminiscent of a “vanka-stand up” toy.
Boil water in a saucepan, boil the vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
Place the raisins and bulgur in a heat-resistant bowl, fill it with water from the onion, and leave for 25 minutes so that the liquid is absorbed into the food.
Cut off the top layers of the onions (up to 1 cm), scoop out the pulp with a spoon, finely chop along with the separated caps.
Place the pre-prepared minced lamb into a frying pan with hot oil and fry for 6 minutes, stirring with a silicone spatula.
When the product is browned, move it to the side of the dish and add seasonings and spices. After 30 seconds, add the onion mixture, fry it lightly, mix with minced meat, cook for another 10 minutes. Place raisins and cereal into the meat mixture and season with salt and pepper.
At the final stage of cooking, fill the onion heads with the resulting filling, place the vegetables in a baking dish, cover with foil, and place in the oven for 20 minutes. At the end of the process, remove the paper and cook the dish for another quarter of an hour.

Serve the onions stuffed with lamb only hot.

Loin in the oven

Well, now - a culinary intrigue, which nutritionists call a way to preserve health and longevity.

Grocery list:

lamb loin - 1.5 kg;
beer, drinking water - 300 ml each;
fresh sour cream - 420 g;
bulbs - 2 pcs.;
ghee - 30 g;
flour - 60 g;
bay leaf, salt, pepper.

Cooking:

At the very beginning of the process we make the marinade. Mix chopped onion, beer and water, rosemary and bay leaf in a saucepan. Boil the mixture, pour the mixture over the meat, and leave it covered for 12 hours. Turn the pieces over periodically.
We take the lamb out of the marinade, pat it well with napkins, and rub it with salt, pepper and olive oil. Place the product on a baking sheet and bake for 2 hours at 180°C. Do not forget to process the meat with the released juice.
Next, take out the lamb, sprinkle with flour, pour over fresh sour cream, and continue cooking for another half hour.

Serve the loin hot, pour over the aromatic mixture formed during baking.

Today, nutritionists sometimes express an opinion about the dangers of lamb. It’s up to you to believe them or not, but you can’t help but pay attention to the fact that this is the only type of meat that is not prohibited for consumption by any religion. A very significant circumstance!