What to cook from lamb leg. How to cook lamb leg: subtleties and useful tips

The leg of lamb is prepared very simply, you just need to clean the meat well and marinate it. Cooking will not take much effort and time, and the result will pleasantly surprise you. What marinade and spices you choose for meat will depend on its final taste. Try to cook a leg of lamb baked in foil in the oven, this masterpiece is worthy of becoming the main dish on any holiday table! The honey-mustard marinade makes the meat incredibly juicy and soft, saturating it with an exquisite taste. Your guests will be delighted!

Ingredients

Lamb leg - 3 kg;
Mustard - 3 tbsp. l.;
Honey - 3 tbsp. l.;
Salt - 2 tbsp. l.;
Dry ground garlic - 1 tsp;
A mixture of ground peppers - 1 tsp;
A handful of dry ground herbs (rosemary, thyme, coriander);
Garlic - 1 head;
Carrots - 2-3 pieces;
Bow - 2 pcs.;
Sweet pepper - 2 pcs.

Cooking

The first step is to prepare the leg of lamb. With a sharp sirloin knife, cut off all the fatty films on the surface of the meat. These casings can impart an unpleasant odor when baked. Then wash the leg of lamb in lukewarm water and pat dry with paper towels.

For the marinade, take three tablespoons of honey and Russian mustard, ground garlic, a mixture of peppers and dry aromatic herbs. The latter can be replaced with a ready-made mixture for lamb or meat dishes. For herbs, try adding a pinch each of ground thyme, rosemary, and coriander. These spices will give the meat a divine flavor!

Mix all marinade ingredients in a separate bowl and add salt.

Now you need to marinate the leg of lamb for baking. Place the meat on a clean baking sheet or in a wide container. With your hands, carefully coat the entire surface of the lamb leg with the prepared marinade. Cover the meat with cling film and refrigerate for one hour.

While the lamb is marinating, prepare the vegetables. Peel carrots, garlic and onions. Remove seeds and stalk from sweet peppers. Wash all vegetables and cut into large strips.

Turn on the oven at 200° and let it heat up. Lamb leg can be stuffed with garlic and vegetables. To do this, make deep punctures over the entire surface of the meat with the tip of a knife. Insert garlic slices and carrot strips into the resulting cuts.

Lay a sheet of foil on a clean baking sheet, and on it make a substrate of vegetables. If desired, you can add grapes, apple slices, prunes and dried apricots to them. Fruits will release juice, soaked in which, the meat will become even tastier. Sprinkle vegetables with dried herbs. If you have sprigs of rosemary or thyme, put them on a plate, they go well with lamb, giving a delicious aroma.

Place the leg of lamb on top of the vegetables.

Wrap the leg in foil so that there are no gaps left. Send to bake in a hot oven for 1.5 hours.

After the specified time, carefully open the foil. A lot of juice has formed around the leg, pour it over the meat. Return the opened lamb to the oven and leave for another 20-30 minutes to get a crust.

Serve the foil-wrapped leg of lamb hot or warm, whole, on a large platter. Leave the side dish of baked vegetables and arrange on plates, along with pieces of meat. Lamb goes well with fresh herbs, pita bread, spicy tomato sauce or adjika. Bon appetit to you and your guests!

Note to the owner:

You can also use a roasting sleeve to cook a leg of lamb. Cut off a piece of the desired size and tie on one side. Spread the sleeve on the table, distribute the vegetables along its bottom, and put the leg of lamb on top. Tie on the other side, make a few holes with a toothpick and send to the oven.
Together with lamb in the oven, you can bake potatoes. Peel it, cut into slices and arrange around the meat. Don't forget to salt! You can not peel the potatoes, but wash them well, using the hard side of the sponge. Then cut it into large slices, salt, pepper, add a little vegetable oil and chopped garlic, to taste. Mix well and spread around the meat. So you get a leg of lamb with potatoes in a rural way.

Lamb can be marinated not only in honey-mustard sauce, there are many variations on this theme. I especially want to highlight the lemon marinade. In a saucepan, mix 0.5 liters of water with 1 tbsp. Sahara. Add a lemon cut into 6-8 parts, a large onion, grated, 5 bay leaves, 6-8 clove flowers and 1 tbsp. salt. Optionally, use spices: rosemary, zira, thyme, oregano. Put the mixture on the fire, bring to a boil and cook for another 15 minutes. Cool the marinade and pour over the meat. Place in refrigerator for at least 2 hours.
The longer the meat is marinated, the tastier it is. Lamb is no exception. If possible, try to marinate it for at least 8 hours.
Previously, we prepared a delicious recipe with rosemary and Provence herbs.

Lamb is an original, healthy meat that is well absorbed by the human body. You can make a lot of dishes with it, it is subjected to a wide variety of heat treatment methods: stew, fry, boil, bake, smoke. The specificity of this meat lies in the fact that not every cook can cook it juicy and tender, not everyone manages to get rid of a specific flavor that not everyone likes.

Indeed, not everyone loves lamb, but those who are “addicted” to it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that emphasize the merits of this meat.

In the East, lamb is the most popular meat, where everyone eats it for any reason. Lamb no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we'll talk about them at the end of the article.

Our culinary specialists cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., mostly baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, not previously subjected to heat treatment and marinated with spices. Another feature of this meat is that it is convenient and efficient to cook a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent solution for the main dish on the festive table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photos of ready-made lamb dishes in the oven, the photo will make your choice conscious and correct. Therefore, one of the tips of experienced chefs: cook that lamb in the oven, the recipes with the photo of which suit you the most in all respects. For example, you liked the recipe for lamb with potatoes in the oven - study it not only by the text of the recipe, but also by the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? To your attention the advice of knowledgeable chefs:

Choose young meat. Milk lamb meat does not have a specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

For roasting, a leg of lamb or its parts, tenderloin or shoulder blade is suitable;

Herbs and spices go very well with lamb, for example, marjoram, thyme, oregano;

Lamb in the oven is baked at a temperature of 220-280 degrees for an hour, a fried crust on the surface of the meat will tell you about its readiness;

When baking, cook a vegetable side dish with lamb - the products are mutually enriched with aromas, it turns out even tastier;

You should always prepare such a dish just before serving; it is not advisable to store baked lamb for a long time, because. its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake in a sleeve. You can open the meat 15 minutes before the end of baking to let it brown a little.

The process of preparing this dish of oriental cuisine is complicated, but since it is intended for special occasions, you can try to show off a juicy and very tasty masterpiece of culinary art in front of your family and friends. All recipes for dishes with a leg of lamb involve the use of marinade, and spices must be used in the correct proportions so as not to interrupt the taste of meat and help it reveal its aroma. Beginner cooks can use a simple option: olive oil, tomatoes, herbs, onions, rosemary, basil, cumin.

Most often, the leg of lamb is found in recipes with these five products:

Grind all the ingredients in a blender, rub the meat with the mixture and leave to marinate for 12 hours. The dish can also be prepared using more complex spices - oregano, marjoram, cardamom, thyme. In the East, it is customary to add pine nuts to the food, giving the meat an indescribable aroma. Lamb must be fresh and young (not older than one year), as the old one has a specific smell, which even the marinade will not get rid of. Before cooking, the product must be washed with warm water, cut off fat from it (you do not need to remove all of it, it is it that gives the dish juiciness), tendons and films.

A real festive dish and decoration of any table is a leg of lamb baked in the oven! Cook according to any of the recipes - everything is delicious!

The lamb leg baked in the oven 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 a dish, and one can make legends about the taste!

Leg of lamb 3 kilograms 580 grams
Salt to taste
Ground black pepper to taste
Rosemary fresh 2-3 branches
Garlic 1 head (large)
Brown sugar 60 grams
Pure distilled water 200 ml

For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.

Arm yourself with a sharp knife and remove the coccyx, which you can see along the top of the leg.

Next, cut off the pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, in order not to lose precious pieces of meat.

Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove the small bone.

Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but extra pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove the fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for preparing any other equally tasty dish, for example, for lamb stew with beans, and fat in small quantities can be used to cook pilaf.

Remove the top layer of rough skin. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and give the dish a beautiful, golden crust. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so proceed as you wish, if it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two rather strong ingredients, fresh spicy rosemary and savory strong aromatic garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on a cutting board and preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Now, using a thin, sharp and long knife, make incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.

After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough and does not extend beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a glass heat-resistant baking dish, or you can do it immediately during stuffing, whichever is convenient for you. Sprinkle it with salt and black pepper to taste.

In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and taste to the finished dish, but not like aroma.

Pour 200 milliliters of pure distilled water into the mold with the foot. Make sure the oven is preheated to your desired temperature and place the mold in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour over the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake the leg for another 15 to 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on its weight, my leg was baked for 1 hour and 15 minutes. But in order to know exactly when the meat will reach full readiness, arm yourself with a chef's thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.

Simply insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check the temperature every 5 to 7 minutes after 45 to 50 minutes of baking. When the lamb has reached your desired consistency and color, remove the pan from the oven with a kitchen towel. With kitchen tongs, transfer the lamb to a large flat dish and let your masterpiece rest for 15 to 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish, and serve.

Recipe 2: leg of lamb in the oven in foil

If you want to really impress your loved ones and guests, then cook the leg of lamb baked in the oven. Such meat with fragrant garlic and carrots in foil turns out to be surprisingly tender, juicy, soft. A unique marinade based on Provence herbs, coriander, mint and other spices allows you to nourish the lamb fibers with an exquisite and multifaceted aroma, in which a variety of notes organically overlap. At the same time, just before the end of baking, the foil unfolds, which allows you to create a very appetizing and piquant crust. The dish turns out amazing! It will be a great option for a family dinner and will perfectly decorate the holiday table!

leg of lamb - 1 pc.;
dried mint - 1 tsp;
carrots - 1 pc.;
provencal herbs - 1 tsp;
garlic - 2 heads;
olive oil - 4 tbsp. l.;
spices for meat - 1 tsp;
salt and ground black pepper - to taste.

Delicious, tender and surprisingly juicy lamb leg baked in the oven is not difficult to prepare. However, be prepared for the fact that it will take you enough time, because in order to get truly tender meat, the product must be marinated for a long time and baked for a long time.

First, prepare all the ingredients that you will need in the process of cooking the lamb.

Then you need to peel and wash the carrots. Garlic should be peeled. One of the heads, disassembled into separate slices, should be cut into circles. Carrots are cut into medium-sized cubes. The cloves from the second head of garlic should be passed through a special press or finely chopped with a knife and transferred to a separate deep bowl. This part will be used to prepare the marinade.

Pour dried mint and Provencal herbs to the garlic paste. The mixture is diluted with salt.

The resulting composition is recommended to be diluted with olive oil, but it will not take much. Also, the mixture should be sprinkled with freshly ground black pepper. The composition will need to be thoroughly stirred, after which the marinade should be infused for at least 10 minutes.

Now it’s time to start the most responsible business - preparing the leg of lamb before baking in the oven. It should be cleaned of films. It also cuts off fat.

It is very important to prepare the lamb meat on both sides to avoid excess fat.

On a baking sheet, which was previously covered with food foil in three layers, you need to lay out the leg of lamb.

The meat is thoroughly smeared on each side with a fragrant marinade.

Then, deep punctures must be made over the entire surface of the lamb leg. Through them we will stuff the meat. Pour a little marinade into the prepared cuts. Then they also need to put a piece of carrot and garlic.

The blank is wrapped in food foil. Use 3 layers of material.

Now you need to wait at least 3 hours for the meat to marinate.

Then the leg of lamb in foil is sent for baking in the oven for 40 minutes. The oven must be preheated to 250 degrees. Then the temperature is reduced to 190 degrees, and the meat must be left in the oven for another 1 hour and 15 minutes.

Ready meat is laid out on paper towels.

Then it must be cut and served at the table.

The lamb leg cooked according to this recipe, baked in the oven, is excellent.

Recipe 3: Lamb leg baked in the oven

The leg of lamb baked in foil is an excellent dish for the festive table, all the men present will appreciate your efforts and will remember the taste of the leg of lamb cooked by you more than once. So if your family is planning a holiday and you don’t know what to cook, cook a leg of a young lamb. The family will be delighted and surprise your friends with your skill.

hind leg of a young lamb;
1 large tomato;
5 large cloves of garlic;
1 st. a spoon with a slide of spices (they mixed it for lamb on the market);
1 teaspoon of salt;
2 tbsp. tablespoons of olive oil.

We will wash the leg of a young lamb, remove excess fat, make cuts with a knife and insert garlic into them. If the garlic cloves are large cut in half. Rub the leg with salt.

Grate the tomato on a coarse grater, discard the skin.

It turned out tomato paste.

Let's add 1 tbsp. a spoonful of spices

Add 2 tablespoons of olive oil and mix well.

With this composition, coat the lamb leg on all sides.

We take the foil with the shiny side inward and wrap the leg of lamb.

So that the liquid that will form during frying does not flow out. Leave 3 strips of foil along the length of a little more than a leg.

I put it in the fridge overnight.

We take out the leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. The leg of a ram according to the oven menu is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg redden. An hour before readiness, put potatoes in foil (we will make a trough from foil). Pour the resulting juice a couple of times on the leg and potatoes. At the end of the baking time, the oven will turn itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.

Here's what happened. Sheep meat is tender, juicy, with the aroma of spices, well baked, lagging behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the leg of lamb baked in foil with potatoes to the table.

Recipe 4: how to cook a leg of lamb in the oven

Cooking delicious lamb leg baked in foil. Marinating lamb and all other steps for preparing this meat dish can be found in our simple recipe.

Lamb leg (young lamb or lamb leg) - 1.5-2 kg
Onion - 1 pc.
Olive oil - 50 ml
Mustard - 1 teaspoon
Dried herbs (rosemary, marjoram, thyme)
Mix "4 peppers"

How to cook a baked leg of lamb in the oven, in foil:

We marinate lamb. First, we make many, many punctures in the lamb leg - we pierce the meat with a fork from all sides.

Cut half of the onion into half rings. Salt and pepper the meat, add dried herbs.

Add mustard, olive oil, onion.

Add the second half of the onion, grated. After that, we carefully rub the lamb leg with spices, seasonings and onions from all sides.

It should turn out like this.

We shift the leg of lamb into a mold and cover with foil.

We send the lamb to the oven, heated to 250 degrees, place it on the middle level. Reduce the temperature to 200 degrees and bake the leg of lamb in the oven for 50-70 minutes, depending on the size of the leg itself.

10 minutes before the lamb is ready, you need to remove the foil so that the meat is browned.

The dish is ready! The baked lamb leg turned out juicy and fried. The aroma of spices emphasized the special taste of the leg of lamb. Low-fat and healthy meat dish for a balanced diet. Bon appetit!

Recipe 5: how to bake a leg of lamb in the oven

There are a lot of recipes for cooking lamb, but the leg of lamb is probably best baked according to the Stalik recipe.

For filling:

300 gr tail fat
2 heads garlic
1 teaspoon dry rosemary
1 hour thyme
1 teaspoon salt with a mountain

For rubbing:

1 head of garlic
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon salt with a mountain
0.5 teaspoon rosemary
0.5 tsp thyme
50 gr vegetable oil

For garnish:

1.5 kg potatoes
300 gr onion
ground black pepper
2-3 pcs. red pepper, whole
2 tbsp. tablespoons vegetable oil

Clean the lamb leg from the films.

Prepare the filling. To do this, in a separate bowl, cut into small cubes of 5-7 mm, fat tail fat, if there is no fat at hand, then fresh lard, but at the moment fat tail fat.

Squeeze 2 heads of garlic into the same bowl, pour rosemary, thyme and salt crushed in a mortar, mix everything well.

In the leg, make punctures with a thin knife, where possible, widen them with your finger and stuff with a mixture of fat tail fat and spices.

Next, squeeze the head of garlic into a cup, salt, pepper, add crushed rosemary, thyme, vegetable oil, mix and rub the leg well on all sides. Cover with foil and leave to marinate for a few hours, I usually leave overnight.

Peel potatoes and onions for a side dish, cut into 2-4 parts, salt, pepper, add oil, mix well and carefully put 2-3 red peppers, only whole, without cracks), otherwise the dish may be too spicy.

Put the pickled leg in a large baking sleeve on a baking sheet, pour potatoes and onions around, tie on both sides. In the sleeve, make 2-4 punctures with a toothpick so that it does not tear during baking.

Bake in the oven at 200° for 2 hours until done.

The taste and smell of this dish is simply impossible to describe, the meat turned out to be very tender and juicy, you just have to try it!

Recipe 6, step by step: leg of lamb in the oven in the sleeve

The full name of the recipe is Lamb leg baked in a sleeve, with mint red wine sauce and mashed potatoes from three root vegetables.

leg of lamb 2500 g
garlic 5 teeth
olive oil 100 ml
70ml marinade
Provence herbs 1 tsp
dried mint 1 tsp
ground ginger 0.5 tsp
liquid honey 2 tbsp. l.
salt and pepper 1 g
butter 100 g
onion 2 pcs
dried mint 1 tbsp. l.
dry red wine 300 ml
white flour 2 tbsp. l.
fresh thyme 6 pcs
young potatoes 7 pcs
carrot 1 piece
daikon 1 pc

Preparing the leg of lamb. Principally cut off the veins, films and fat, this will save the dish from a specific strong lamb smell.

Cut the garlic cloves into narrow pieces.

We make a marinade. Thyme sprig, dried mint, Provence herbs, ginger and honey. Of course, olive oil, as the basis of the marinade, as well as salt and pepper.

We pierce the leg with a narrow knife and insert garlic into the cuts. Then coat with marinade on all sides.

We place the pickled leg immediately in the sleeve and send it to a cool place for the night. We continue the next day. Preheat the oven to 220 degrees and bake for 30 minutes. Reduce the temperature to 180 and bake for another hour. While the process is in progress, prepare the side dish and sauce

We are preparing mashed potatoes from three root crops - potatoes, carrots and this handsome white root crop!)) Clean and wash.

In parallel, we are working on the sauce. Butter...

Finely chopped onion...

We pass it to transparency.

Add red dry wine and evaporate it by one third - all alcohol will go away. We also add 1 tablespoon of dried mint - this will give us a fresh mint flavor of the sauce.

We make mashed potatoes. Add butter.

Fry carrots and daikon in butter. Add a pinch of Provence herbs.

Add white and orange to the puree and mix thoroughly. We get the original puree from three components.

Open the sleeve, pour the resulting juice over the meat and fry now until golden brown for another 20 minutes. Remove from the oven and after 15-20 minutes, when the leg “rests”, you can cut the lamb.

Piping hot...

Recipe 7: Juicy Leg of Lamb in the Oven (Step by Step)

Lamb leg baked in the oven is considered the crown dish of any festive table. This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the tips in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.

The leg of lamb is the most tender part of the carcass, which has a minimum amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

salt;
1 lemon;
lamb - 2.5 kg;
fresh rosemary (to taste)
3 cloves garlic;
vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Put the meat in a large container and thoroughly grease it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb on a greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to acquire a golden crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm and potatoes or rice.

Recipe 8: leg of lamb in the oven with vegetables (with photo)

Lamb is a very tasty, satisfying and healthy meat. After all, sheep are usually grazed high in the mountains, where the air is cleaner and the grass is juicier. Therefore, sheep meat is much cleaner than pig meat. Many doctors often advise giving children low-fat lamb. It contains less cholesterol than commonly consumed pork and beef.

But despite this, there are a lot of fatty layers in lamb, and the meat itself has a specific smell. Often this is the main reason for the low popularity of this type of meat. Many do not like it for its characteristic smell, or simply do not know how to cook deliciously. And in order to enjoy the taste of a wonderful leg of lamb with vegetables, which we will bake together now in the oven, we will resort to a little trick. And this trick lies in a special set of spices, which emphasizes the aroma of meat and its tenderness. By using these specific spices in the right amount, you can bring out the beauty of lamb. And vegetables baked in lamb fat will add their own flavors and you will get a wonderful full-fledged second dish with lamb. Let's cook this dish together!

1 leg of lamb;
0.5 kg of potatoes;
2 small carrots;
3 bell peppers;
4 medium onions;
2 small eggplants;
6 fleshy tomatoes;
3 cloves of garlic;
2 tbsp spices for lamb;
3 sprigs of parsley and basil;
a little vegetable oil;
salt to taste.

Rinse lamb leg under running water and pat dry with paper towels. We remove the film with a knife, cut out thick veins. Cut meat from thin bones. For this part it will be convenient to take a leg of lamb.

We make 15-20 pricks with a knife so that the meat is more tender.

We prepare the ingredients for the mixture, which we will rub the leg of lamb. We will need a set of spices for lamb, 3 cloves of garlic and 50 ml of vegetable oil.

Now I would like to talk separately about a set of spices for cooking lamb. It can be found on the market from private traders, or you can assemble it yourself. It includes in equal proportions: zira, jambul, curry, coronder, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices will also go well with other dishes where lamb is used as the main ingredient.

In a separate small container, we prepare a mixture for lubricating lamb.

Rub the leg of lamb with this mixture. Some of the mixture will remain, and we will use it a little later.

We will bake the lamb leg in a large and deep baking sheet. Between times, we set the oven to warm up to 200 degrees. We grease the baking sheet with a kitchen brush with a thin layer of vegetable oil.

We spread the lamb leg and meat cut from the bone.

We wash the eggplants, cut them into thick rings and sprinkle with salt on top so that all the bitter juice is gone. We leave for 5-10 minutes.

Peel the potatoes, wash and cut into 2 or 4 pieces. It will be tastier if all the vegetables are chopped coarsely.

Peel the carrots, wash and cut into slices.

Peel the onions, wash and cut into large half rings.

We wash the eggplants under running water and put them on a baking sheet with lamb and vegetables. Salt on top and pour the remaining mixture with spices and vegetable oil.

Cover the baking sheet tightly with foil and send it to the preheated oven for 50 minutes.

We make cuts on the tomatoes.

Dip the tomatoes in boiling water for 5 minutes to make it easier to remove the skin from them.

We remove the hard skin.

We clean the bell pepper from the stalk and seeds. Wash and chop coarsely.

We take the lamb with vegetables out of the oven and remove the foil.

Spread tomatoes and bell peppers on top. We send it to the oven for another 5-7 minutes.

We check the vegetables for readiness by piercing them with a fork. If the vegetables are poorly baked, we send them to the oven already without lamb, so as not to overdry the meat. But usually this time is enough for the vegetables to bake. Lay the leg of lamb on a serving platter. Mix vegetables with lamb juice on a baking sheet, then put them on a dish.

Wrap the bone in foil. It is convenient to take a leg for it to cut meat.

The most delicious and tender leg of lamb in the oven is ready! Bon appetit!

This publication will appeal to even the most sophisticated gourmets, as it has become much easier to cook a leg of lamb so that it is soft and juicy. All recipes are suitable for beginners or experienced housewives. Therefore, the implementation of the plan should not be difficult.

Juicy and soft lamb leg - the subtleties of cooking

1. Unlike chicken, which does not need additional spices, lamb meat will fully open only under the influence of spices. The choice is yours, thyme, dill, thyme, laurel, garlic, rosemary, mint, basil are combined with lamb.

2. Before sending the leg to the oven, it must be marinated. The length of exposure in the sauce depends on the age of the lamb. In some cases, pickling lasts 2-3 days, but in general, 8-12 hours is enough.

3. Marinade is made from red or white wine, lemon juice, vinegar, olive oil, high-fat yogurt, spices. All proportions are calculated by eye.

4. Before sending the meat to the container with the marinade, deep cuts must be made in the leg with a knife around the circumference. So the composition will quickly penetrate inside and soak the chicken leg.

5. The duration of baking in the oven varies depending on the temperature. But first, baking is carried out at high power, then the temperature decreases and the meat is brought to a state of readiness. Observing this, you will stop thinking about how to cook the most delicious lamb leg in accordance with all the rules, so that the flesh is soft and juicy.

6. Lamb belongs to high-fat varieties. Before baking, most of the fatty tissue must be removed. Because this is what gives the leg of lamb a repulsive smell. But the fat can not be removed completely, so that the dish does not come out dryish. If you are going to cook a lean leg, stuff it with lard.

7. You can cook the leg on the bone or remove it first. Focus on the taste preferences of guests and family. Do not exceed the allowable weight of meat suitable for baking in the oven. Together with the bone, a leg weighing up to 2.5 kg is suitable.

8. A leg of lamb baked in the oven turns out very tasty if it is cooked in foil or a sleeve. But some housewives bake the meat open. In general, before serving, you need to slightly open the foil in order to cover the leg with a delicious crispy crust.

How to marinate lamb leg

1. Experienced chefs advise using rosemary when marinating this type of meat. It brings out all the flavors. Also, paprika, oregano, thyme, mustard, ginger, lemon juice will not be superfluous.

2. Oriental cooks prepare lamb with cardamom, cinnamon, sage, basil, pine nuts, sesame and mint leaves. The same spices are suitable for cooking lamb. Zira is a spice that quickly overcomes the repulsive smell of lamb.

3. Before you cook a delicious leg of lamb, you need to decide on the weight of a piece of meat. To have a soft and juicy lamb, choose the marinade to taste and do not break the proportions. All recipes below are for 1 kg. meat.

Lamb Marinade Recipes

Recipe number 1. Tomatoes and cilantro

Take half a bunch of parsley, rinse. Mix with peeled onion, 5 sprigs of cilantro. Pass through a blender. Add 3 tomatoes without skins, chop again. Pour in 200 ml. olive oil, add a little cumin and rosemary. Marinate the leg for 6-11 hours.

Recipe number 2. Vinegar and garlic

Cut 2 pcs. half rings of onion, mix with 6 chopped garlic cloves. Enter 130 ml. olive oil, 70 ml. vinegar. Pepper and salt to taste. Pour thyme, add 2 sprigs of rosemary. In this composition, the leg is aged for 12-13 hours.

Recipe number 3. Sugar and water

Dissolve in 0.5 l. warm water 25 gr. granulated sugar. Chop 2 pcs. onions and send to the solution. Add 1 sliced lemon, 8 bay leaves, 5 cloves, and salt to taste. Send the ingredients to languish for a third of an hour. Cool, place the lamb in the composition. Keep 7 hours.

Recipe number 4. Kefir and onions

Since you can cook a delicious lamb leg in kefir so that it is soft and moderately juicy, it makes sense to use this recipe. Mix half a bunch of chopped parsley with 0.5 l. fat yogurt, add a gruel of 2 onions, a little chopped cilantro, coriander with basil. Soak the meat in the mixture for 11 hours.

Recipe number 5. pomegranate juice and vodka

It is better to use natural pomegranate juice, but purchased in a glass jar is also suitable. Measure out 250 ml. drink, combine with 50 ml. vodka, add any greens to taste, favorite spices. Marinate the meat for 8-10 hours.

Recipe number 6. Oil and lemon juice

Mix 250 ml. olive oil with the juice of one lemon. Add a glass of dry white wine, gruel of one onion. Chop the carrots into circles, add to the mixture. Season with fresh or dried parsley by eye, add 10 bay leaves and 15 peppercorns. In this marinade, the leg of lamb is aged for 24 hours.

Recipe number 7. Yogurt and mint

Grind 5 garlic cloves with a crusher, mix with 300 gr. natural yogurt. Mash 3 sprigs of mint in a mortar, add to the total composition. Pour half a teaspoon of paprika and hot red pepper in the amount of 2 pinches. Lubricate the lamb with this mixture and soak in the bag for 13 hours.

Important!

Remember, before you cook a juicy and fragrant leg of lamb in the oven, you need to choose a marinade and calculate its amount, taking into account the weight of the meat. All recipes are for 1 kg.

Leg of lamb with garlic and lemon zest

lamb leg - 2.3 kg.
grated lemon zest - in fact (about 2/3 cup)
garlic cloves - 5 pcs.
olive oil - 80 ml.
rosemary sprigs - 3 pcs.

When wondering how to cook a delicious leg of lamb so that the flesh is soft and juicy, you should use lemon zest. In addition, the dish will turn out very fragrant.

1. Get rid of excess fat, rinse the leg of lamb, dry with towels. Make large holes on each side, place a few pieces of chopped garlic in them.

2. Choose a marinade from the recipes above, soak for the indicated amount of time. Dry the ham so that the rest of the mixture drains. Grind the remaining garlic, mix with oil, grated zest and chopped rosemary sprigs.

3. Rub the leg very generously with the composition, place in a bag and wait 20 minutes. During this time, preheat the oven to 220 degrees. Send the leg to bake for half an hour on a baking sheet.

4. After this time, reduce the temperature to 175-180 degrees. Bake for another 1.5 or 2 hours, periodically pouring the carcass with the released juice. You can cover your leg with foil. Wait 15 minutes before serving to let the meat rest.

Lamb leg with mustard and honey in foil

lamb leg - 1.8-2 kg.
liquid mustard - 100-130 gr.
honey - 40 gr.
sprigs of thyme - 2 pcs.
olive oil - 60 ml.
head of garlic - 1 pc.
lemon juice - 35 ml.
freshly ground pepper - 6 gr.
salt - 12 gr.

Before you cook the leg of lamb according to this recipe, you need to decide on the mustard. It should be moderately spicy so that the pulp is soft and juicy after cooking.

1. Rinse the ham, dry it, get rid of excess fat. Leave only a thin layer.

2. Make a marinade by mixing honey, oil, lemon juice, mustard. Add chopped thyme sprigs, minced garlic. Salt, season with pepper.

3. Lubricate the leg of lamb with this mixture, wrap in foil for baking. Leave in the refrigerator for at least 20 hours. Then take out and bring to room temperature.

4. Remove the foil, grease the baking sheet with oil, lay out the leg without foil. Heat the oven to 220 degrees, bake lamb for a quarter of an hour. When a crust appears, reduce the power to 110 degrees.

5. Cover the ham and baking sheet with a sheet of foil, bake for 3 hours. Then lower the temperature to 90 degrees, fry the lamb for 1 hour and 20 minutes. After cooking, do not rush to unfold the leg, let it sweat for another half hour.

Leg of lamb in red wine with potatoes

potatoes (young) - 1.1 kg.
lamb leg - 1.5-1.7 kg.
wine (dry, red) - 60 ml.
olive oil - 60 ml.
sprigs of rosemary - 3 pcs.
garlic cloves - 4 pcs.
crushed pepper, salt - to your taste

This simple recipe is versatile, as you can cook a delicious leg of lamb quickly so that the flesh is soft and juicy.

1. Rinse, dry your leg, cut off excess fatty tissue. Make several large cuts on all sides. Stuff the ham with chopped garlic, rub with a mixture of salt and pepper.

2. Brush the meat with oil. Prepare a baking sheet, also grease it and put rosemary sprigs. Place lamb on top of them. Set the oven to 220 degrees, preheat.

3. Bake the leg at the indicated temperature for 20-25 minutes. Drizzle with wine and juices.

4. After half an hour, lay out the potatoes cut into “orange slices” next to it (if it is large), put the small ones whole. Drizzle with oil, pepper, wait 15 minutes.

5. After this time, reduce the temperature in the oven to 180 degrees. Cover with foil, mark for 1 hour 20-30 minutes. Periodically water the ham with its juice and wine.

Delicious leg of lamb with spices and lemon juice

leg of lamb - 1.3-1.5 kg.
pea pepper - 10 pcs.
garlic cloves - 7 pcs.
lemon juice - 40 ml.
olive oil - 170 ml.
liquid mustard - 70 gr.
laurel - 4 pcs.
thyme - 2/3 teaspoon
rosemary - 1/3 teaspoon

When deciding how to cook a spicy leg of lamb, you need to choose a marinade from the recipes above or make it yourself using the technology below. In order for the leg to be juicy and soft, it must be kept in the marinade for at least the specified period.

1. So, let's start. Rinse and dry the leg. Grind all spices, garlic and herbs according to the recipe, combine, pour olive oil, mustard and lemon juice into them. Pour the meat with this composition, set oppression and wait at least 9 hours.

2. When the leg is marinated, let it drain. Heat the oven to 220 degrees, place your foot on a baking sheet and send to bake. After 30 minutes, turn down the power to 180 degrees.

3. Note the time, the meat will be ready in about 1 hour 20 minutes. Baste the leg with the rest of the marinade throughout baking so that the meat does not dry out.

4. After cooking, cover the lamb with foil, let it cook in the switched off oven for another 20 minutes. Serve with potatoes.

Leg of lamb in white wine with vegetables

wine (dry, white) - 130 ml.
lamb leg - 1.4-1.6 kg.
onions - 3 pcs.
potatoes - 900 gr. (more possible)
garlic - 1.5 heads
carrot - 2 pcs.
thyme - a teaspoon without a slide
sprigs of rosemary (fresh / dry) - 3 pcs.
olive oil - 60 ml.
paprika - 5 gr.
ground black pepper - 5 gr.
salt - 10 gr.

Before you cook a baked leg of lamb with vegetables, you need to choose a marinade from the list above or cook it according to this recipe. And so that the leg is soft and juicy, keep it in the sauce for the required amount of time.

1. Mix wine with chopped slurry of 1 onion. Add chopped garlic (half head), thyme, salt, paprika, olive oil, pepper, rosemary.

2. Wash the lamb, remove excess fatty tissue, leave only a small layer. Lubricate the meat with a mixture of herbs, place in a bag or foil, keep in the cold for 3-4 hours. Then remove, keep at room temperature for another 3 hours.

3. Now chop the second onion into 4 parts or chop into rings. Cut carrots into half circles, potatoes into cubes or “orange slices”. Separate the remaining head of garlic into teeth, cut or leave whole.

4. Season all vegetables with spices and salt, lightly pour olive oil, mix. Grease a baking sheet, place a leg on it, put the vegetable mixture next to it.

5. Preheat the oven to 220-230 degrees, send the meat to bake. After 20 minutes, lower the temperature to 180 degrees. Pour a little water and wine into a baking sheet, cover everything with a sheet of foil. Note the time, after 1 hour 20-30 minutes the leg will be ready.

Lamb leg in breadcrumbs in the oven

crushed crackers (wheat) - 1 cup
leg of lamb - 2.3-2.5 kg.
fresh parsley (chopped) - 3 tablespoons
fresh dill (chopped) - 3 tablespoons
olive oil - 0.2 l.
garlic cloves - 5 pcs.
curry seasoning - 5 gr.
dry wine (white) - 60 ml.

In search of an answer to the question regarding how to cook a leg of lamb, you can consider this recipe. To make it soft and juicy with a delicious crust as a result, bake the dish in white crackers.

1. First prepare the wine marinade: combine chopped garlic cloves with wine, curry seasoning, ground pepper. Salt. Rinse and dry the foot, remove excess fat, rub with the mixture.

2. Pack in a bag, leave in the cold for 1 day. Then take it out and drizzle with olive oil. Combine chopped greenfinch with croutons, roll the meat.

3. Preheat the oven to 220 degrees. Grease a baking sheet, put your foot on it. Bake for 30 minutes, then reduce the power to 180 degrees. Cook the meat for another 1.5 hours. Leave the ham in the switched off oven for 10 minutes before serving.

Leg of lamb in wine vinegar in the sleeve

mutton ham - 1.8-2 kg.
garlic cloves - 6 pcs.
olive oil - 40 ml.
wine vinegar (or apple) - 40 ml.
liquid mustard with grains - 30 gr.
freshly ground pepper, salt - to your taste

Since you can cook a lamb leg not only in foil, but also in a sleeve to be soft and juicy, you need to use this recipe. Choose liquid mustard that has round white grains (balls). So the dish will be more aromatic.

1. Prepare the ham: rinse, dry, remove excess fat, leaving a thin layer. Make a marinade: mix mustard, crushed garlic, oil, pepper with salt, vinegar.

2. Rub the ham with the mixture, make deep punctures in the meat. Insert a piece of garlic into them. Place the lamb in the baking sleeve, tie off. Marinate 8-10 hours.

3. Prepare a dry baking sheet, place your foot on it. Make about 10-15 holes in the upper part of the sleeve with a sewing needle. Preheat the oven, bake the ham at 220 degrees for 25 minutes.

4. Reduce the temperature to 175 degrees, note the time. After 1 hour 10-20 minutes, the lamb will be almost ready. Remove the baking sheet, cut the sleeve lengthwise with scissors.

5. Send the ham to bake for another 30-40 minutes, so that a pleasant golden crust forms in the upper part. After a period, turn off the device, let the meat “rest”. Serve after 15 minutes.

Every housewife who experiments with home cooking sooner or later asks the question: “How to cook the most delicious leg of lamb so that it is truly soft and juicy?”. The answer is simple! You just need to use one of the recipes listed above.