How to roast lamb in the oven. Caucasian traditions: how to cook lamb correctly

A real holiday dish and decoration for any table is a leg of lamb baked in the oven! Prepare any of the recipes - everything is delicious!

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 3 kilograms 580 grams
• Salt to taste
• Ground black pepper to taste
• Fresh rosemary 2–3 branches
• Garlic 1 head (large)
• Brown sugar 60 grams
• Pure distilled water 200 milliliters

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

Take a sharp knife and remove the tailbone, which you can see along the top of your leg.

Next, cut off the pelvic bones, there are not very many of them, but during chopping, fragments may have remained 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, so as not to lose precious pieces of meat.

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

Now you should be able to see the cartilaginous thicket of the large bone, around which there are quite appetizing, but unnecessary pieces of meat. To make the leg look more aesthetically pleasing during baking, cut these pieces under the base of the cartilaginous cup on the bone. Also remove the pocket of fat, 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 stewed lamb with beans, and fat in small quantities can be used to prepare 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 brown 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 this suits you, you can prepare the lamb for baking, but in my case, I just chopped it off with a kitchen hatchet.

To make a leg of lamb flavorful you will need very simple ingredients. The main thing is that you are mixing two pretty strong ingredients, fresh spicy rosemary and piquant strong aromatic garlic. Peel the head of garlic. Rinse the rosemary branches under running water and shake over the sink to remove excess liquid. Then remove the leaves from the branches, place 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 cuts on the surface of the leg of lamb at an angle towards the flesh. The cracks should be deep, but not large in volume, so that only herbs and spices can fit into them. Don’t be overzealous and don’t make a sieve out of the leg, 5-6 cuts from one barrel, from another, from the third.

Then stuff the cracks with rosemary and garlic, making sure that the filling is placed quite deep 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 this immediately during stuffing, as you wish. Rub it with salt and ground black pepper to taste.

To make the lamb look very nice, 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 you wish, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and flavor to the finished dish, but not the same 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 pan 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 the juices over the leg that it released 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 the weight of the lamb, mine took 1 hour and 15 minutes to bake. But in order to know exactly when the meat is fully cooked, arm yourself with a cook’s thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.

Simply insert the pointed 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 so I only brought it to 145 degrees. You can prepare it at your discretion, I have given a 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 the consistency and color you want, remove the pan from the oven using a kitchen towel. Using kitchen tongs, transfer the lamb to a large flat platter 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: Oven leg of lamb in foil

If you want to truly impress your loved ones and guests, then prepare a leg of lamb baked in the oven. This meat with fragrant garlic and carrots in foil turns out surprisingly tender, juicy and soft. A unique marinade based on Provençal herbs, coriander, mint and other seasonings allows you to imbue 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 is unrolled, which allows you to create a very appetizing and piquant crust. The dish turns out delicious! 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.;
• Provençal herbs – 1 tsp;
• garlic – 2 heads;
• olive oil – 4 tbsp. l.;
• spices for meat – 1 tsp;
• salt and ground black pepper - to taste.

A tasty, tender and surprisingly juicy leg of lamb baked in the oven is not difficult to prepare. However, be prepared for the fact that this will take you a lot of time, since to obtain truly tender meat, the product must be marinated for a long time and baked for a long time.

First, prepare all the ingredients you will need to cook the lamb.

Then you need to peel and wash the carrots. The 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 chopped finely with a knife and placed in a separate deep bowl. This part will be used to prepare the marinade.

Add dried mint and herbs de Provence to the garlic paste. The mixture is diluted with salt.

It is recommended to dilute the resulting composition with olive oil, but you will not need to take very much of it. You should also sprinkle the mixture with freshly ground black pepper. The composition will need to be thoroughly stirred, after which the marinade should infuse for at least 10 minutes.

Now it’s time to start the most important task - preparing the leg of lamb before baking in the oven. It should be cleared of films. Fat is also trimmed.

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

Place the leg of lamb on a baking sheet that has been previously covered with three layers of food foil.

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

Then deep punctures must be made across the entire surface of the leg of lamb. We will stuff the meat through them. Pour a little marinade into the prepared cuts. Then you need to put a piece of carrot and garlic in them.

The workpiece 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 baked in the oven for 40 minutes. The oven should 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.

Place the finished meat on paper towels.

Then it needs to be cut and served.

A leg of lamb prepared according to this recipe, baked in the oven, turns out excellent.

Recipe 3: leg of lamb baked in the oven

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

• hind leg of a young lamb;
• 1 large tomato;
• 5 large cloves of garlic;
• 1 tbsp. a spoon with a heap of spices (mixed for lamb at the market);
• 1 teaspoon salt;
• 2 tbsp. spoons of olive oil.

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

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

The result was a tomato mass.

Add 1 tbsp to it. spoon of spices.

Add 2 tablespoons of olive oil and mix everything well.

Coat the leg of lamb with this mixture on all sides.

Take the foil, shiny side inward, and wrap the leg of lamb.

So that the liquid that will form during frying does not leak out. You will need 3 strips of foil a little longer than a leg.

Place in the refrigerator overnight.

Take the foil-wrapped leg of lamb out of the refrigerator and place it on a baking sheet in the oven to bake. According to the oven menu, the leg of lamb is baked at 230 degrees for 2 hours 44 minutes. Half an hour before it’s ready, open the foil and let the leg brown. An hour before it’s ready, put the potatoes in foil (we’ll make a trough out of the foil). Pour the resulting juice over the leg and potatoes a couple of times. After the baking period has expired, the oven will turn off itself and let you know. We take out the delicious leg of lamb baked in foil from the oven.

This is what happened. The lamb meat is tender, juicy, with the aroma of spices, well baked, falling off the bone. We remove the large bone up to the knee joint so as not to spoil the appearance, place it on a dish, decorate and serve the leg of lamb with potatoes baked in foil to the table.

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

We are preparing a delicious leg of lamb baked in foil. You will find marinating lamb and all other steps for preparing this meat dish in our simple recipe.

• Leg of lamb (young lamb or leg of lamb) - 1.5-2 kg
• Onion - 1 pc.
• Olive oil – 50 ml
• Mustard - 1 teaspoon
• Dried herbs (rosemary, marjoram, thyme)
• “4 peppers” mixture

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

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

Cut half 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 this, thoroughly rub the leg of lamb with spices, seasonings and onions on all sides.

It should turn out like this.

Transfer the leg of lamb to the pan and cover with foil.

Place the lamb in the oven, preheated to 250 degrees, and place 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, remove the foil to allow the meat to brown.

The dish is ready! The baked leg of lamb turned out juicy and cooked through. The aroma of spices emphasized the special taste of the leg of lamb. A 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 many recipes for cooking lamb, but it’s probably best to bake a leg of lamb according to Stalik’s recipe.

For filling:

• 300 g fat tail fat
• 2 heads garlic
• 1 teaspoon dried rosemary
• 1 tsp thyme
• 1 teaspoon salt with a mountain

For rubbing:

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

For garnish:

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

Remove membranes from the leg of lamb.

Prepare the filling. To do this, you need to cut tail fat into small cubes 5-7 mm in a separate bowl, if you don’t have fat on hand, then fresh lard, but at the moment fat tail fat.

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

Make punctures in the leg with a thin knife, where possible, widen them with your finger and fill them with a mixture of fat tail fat and spices.

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

For garnish, peel the potatoes and onions, cut into 2-4 pieces, add salt, pepper, add oil, mix well and carefully add 2-3 red peppers, only whole, without cracks), otherwise the dish may be too spicy.

Place the pickled leg in a large baking sleeve on a baking sheet, sprinkle potatoes and onions around it, and tie on both sides. Make 2-4 punctures in the sleeve with a toothpick to prevent it from tearing 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 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 Leg of Lamb, baked in a sleeve, with mint red wine sauce and three root vegetable puree.

• leg of lamb 2500 g
• garlic 5 teeth
• olive oil 100 ml
• 70ml marinade
• Provençal 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
• onions 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
• carrots 1 piece
• daikon 1 piece

Preparing the leg of lamb. It is important to cut off the veins, membranes and fat; this will save the dish from the specific strong smell of lamb.

Cut the garlic cloves into narrow pieces.

Let's make the marinade. A sprig of thyme, dried mint, herbes de Provence, ginger and honey. Of course, olive oil as the base 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.

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

We prepare a puree from three root vegetables - potatoes, carrots and this beautiful white root vegetable!)) Clean and wash.

At the same time we are working on the sauce. Butter...

Finely chopped onion...

Saute it until transparent.

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

Making mashed potatoes. Add butter.

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

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

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

Piping hot...

Recipe 7: juicy leg of lamb in the oven (step by step)

Leg of lamb baked in the oven is considered the signature dish of any holiday 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, you need to use only the fresh part of the carcass and follow the tips in preparing it. If everything is done correctly, 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 the minimum amount of fat. This type of meat contains all the necessary vitamins and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks 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. Place the meat in a large container and thoroughly coat it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-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 brown crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm with 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 lush. Therefore, sheep meat is much cleaner than pig meat. Many doctors often advise giving children lean lamb. It contains less cholesterol than commonly consumed pork and beef.

But despite this, lamb has a lot of fatty layers, and the meat itself has a specific smell. This is often the main reason for the low popularity of this type of meat. Many people don’t like it because of its characteristic smell, or they simply don’t know how to cook deliciously. And in order to enjoy the taste of the wonderful leg of lamb with vegetables, which we will now bake together 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 quantity, you can bring out the full beauty of lamb. And vegetables baked in lamb fat will add their own nuances of flavor and you will get a wonderful, complete second course 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 meaty tomatoes;
• 3 cloves of garlic;
• 2 tbsp. spices for lamb;
• 3 sprigs of parsley and basil;
• a little vegetable oil;
• salt to taste.

We wash the leg of lamb under running water and pat dry with a paper towel. Using a knife, remove the film and cut out the thick veins. Cut the meat from the thin bone. It will be convenient to take a leg of lamb for this part.

We make 15-20 pricks with a knife to make the meat more tender.

We prepare the ingredients for the mixture that we will rub on 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 the set of spices for cooking lamb. It can be found on the private market, or you can assemble it yourself. It contains in equal proportions: cumin, jambul, curry, cored, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices will go perfectly with other dishes where lamb is used as the main ingredient.

In a separate small container, prepare the mixture for greasing the lamb.

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

We will bake the leg of lamb in a large, deep baking pan. In between times, set the oven to preheat to 200 degrees. Using a kitchen brush, grease the baking sheet with a thin layer of vegetable oil.

Place the leg of lamb and the meat cut from the bone.

We wash the eggplants, cut them into thick rings and sprinkle salt on top to remove all the bitter juice. Leave for 5-10 minutes.

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

Peel the carrots, wash them and cut them into slices.

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

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

Cover the baking sheet tightly with foil and place in the preheated oven for 50 minutes.

We make cuts on the tomatoes.

Place the tomatoes in boiling water for 5 minutes to make it easier to peel them.

Remove the tough skin.

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

Remove the lamb and vegetables from the oven and remove the foil.

Place tomatoes and bell peppers on top. Place in the oven for another 5-7 minutes.

Check the vegetables for doneness by piercing them with a fork. If the vegetables are not baked well, put them in the oven without the lamb, so as not to dry out the meat. But usually this time is enough for the vegetables to bake. Place the leg of lamb on a serving platter. Mix the vegetables with the lamb juice on a baking sheet, then place them on a dish.

Wrap the bone in foil. It is convenient to grab your leg to cut meat.

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

For whom is lamb the most common meat? Do you think for oriental people and Caucasian mountaineers with their spicy and spicy cuisine? Of course, for them too, but not only! What about the famous Irish stew? What about Scottish haggis? What about all Balkan cuisine? What about Greek moussaka? No, whatever you say, lamb is an international product and a cult type of meat for a significant part of the population of planet Earth!

Spring is a great time to start cooking young lamb, and if you're lucky, lamb too. Every cuisine - be it Southeast Asia, the Mediterranean or the Middle East - has its own specific and unique spices and seasonings for lamb. For example, Greece uses the popular combination of lemon, garlic and rosemary. India - spices with garam masala. In North Africa and the Middle East, it is customary to add sumac, with its exquisite citrus aroma.

What do we know about lamb?

In fact, the average urban resident knows a number of common stereotypes about lamb:

Lamb has a special taste and smell.

Lamb is fatty meat.

It is not known what to do with lamb.

I offer a small educational program for those who want to cook lamb, but don’t really know how to choose and what dishes to make with it.

Lamb is...

Lamb fat has 2-3 times less fat than pork, and lamb fat contains 2.5 times less cholesterol than beef fat and 4 times less than pork fat. The calorie content of lamb of the 1st and 2nd categories is 203 and 165 kcal per 100 g of product, respectively.

Lamb contains approximately the same amount of minerals and vitamins as beef and pork. But there is about 30% more iron than in pork. And lamb also contains potassium, sodium, calcium, magnesium, phosphorus, vitamins B1, B2, PP.

There is also an interesting opinion that lamb, unlike beef, pork and veal, does not contain the so-called “fear hormone” i.e. During their lives, sheep and lambs “have no idea” about their difficult death.

Mutton or lamb: how to distinguish

The meat of sheep aged from several days to three years and even older is eaten. Milk lamb is considered the most delicious meat: it has a mild taste and delicate texture. The animal is small enough that it can be cooked whole, either in the oven or on a spit; however, with the same success it can be prepared by dividing the carcass into four parts.

Lambs are born early in the year, so milk lamb is considered a seasonal product, available fresh only in late winter and spring.

Also valuable is the meat of young (up to 18 months) castrated rams or sheep that are unsuitable for breeding. And also very tasty meat from well-fed sheep, not older than 3 years. It is distinguished by a light red hue, the fat is elastic and white.

The meat of old, poorly fed sheep has a dark red tint and yellow fat. This meat is stringy and is therefore best consumed as minced meat.

Divide and cook

It’s a good idea for those who decide to purchase and cook lamb to also find out which part of the meat is best suited for frying, stewing, boiling and minced meat.

Traditionally, the peritoneum, shoulder blade, and trimmings are used for minced meat. For cooking and stewing (shurpa, Irish stew) - peritoneum, thigh, drumstick, shoulder, brisket, neck, ribs. For frying, we use loin, tenderloin, shoulder blade, and ribs.

Odorous nuances

Lamb and goat meat have a specific, characteristic taste that many people do not like. Therefore, lamb and goat dishes should be heavily seasoned, often using several types of seasonings to season one dish.

Onions, garlic, marjoram, ginger, cumin and spicy sauces are used as seasonings. Garlic is often treated with prejudice. Meanwhile, added in moderation, garlic gives the meat a very pleasant taste.

Often lamb and goat meat is marinated before starting to cook. Marinating gives the meat a good flavor and reduces cooking time.

Lamb on the Bone, English cuisine

You will need: Leg of lamb – 1 kg, Potatoes – 5 pcs., Tomatoes – 3 pcs., Eggplants – 2 pcs., Garlic, salt pepper, marjoram – to taste.

Preparation: Cut the leg of lamb into 4-5 pieces with bones. Stuff each piece with garlic, salt, pepper, and sprinkle with marjoram. Bake in the oven over low heat, sprinkled with vegetable oil, for 4-5 hours or overnight (over very low heat). The meat should be very soft and easily separate from the bone. Half an hour before readiness, add potatoes, tomatoes and eggplants cut lengthwise into large slices onto a baking sheet. Instead of vegetables, you can add rice, boiled until half cooked - in this case, drain off the resulting fat and fill the baking sheet with tomato juice (the rice will absorb it).

Lamb meatballs, Arabic cuisine

You will need: Onions – 4-5 heads, Egg – 3 pcs., Ghee – 250 g., Vinegar – 100 g., Parsley – 4 sprigs, Barberries – 200 g., Salt, pepper – to taste

Preparation: Salt and pepper the lamb, sprinkle with vinegar and refrigerate for 3-4 hours. Pass the meat through a meat grinder, season with spices, add a raw egg, mix. From the resulting mass, form small meatballs no more than 1.5 cm thick and fry on both sides in vegetable oil until cooked. Stew the barberry in the remaining oil for 20-25 minutes, add finely chopped onion and simmer for another 10 minutes. When serving, decorate the meatballs with a mixture of onions and barberries.

Stuffed lamb (Greek cuisine)

You will need: top part of lamb along with neck (from a 9 kg lamb), 2 kg. lamb offal (lungs, heart, liver, glands), 4 pieces of lettuce or 12 kg. sorrel, 2 bunches of dill, 4 medium bunches of green onions, 2 cups of rice for soup, salt and pepper to taste, 3 tbsp. l+1 tbsp. l butter, 1 tsp dry mint

Preparation: Cook offal for 20 minutes. Cut the offal into 2cm pieces. Finely chop all the greens and green parts of the onion. Lightly fry the offal, then the onion, lettuce, dill, and finally the rice. Pour 1 cup of water or broth and cook over low heat for about 20 minutes. Stuff the lamb with minced meat and sew it up. Place on a greased baking sheet and bake at 200C at the beginning. Add a small amount of water and simmer for another 30 minutes, and then at 180C for another 3 hours. Turn over once. Remove and leave to cool for 10 minutes, cut into portions. Minced meat can be served separately.

Irish stew

You will need: 700g young lamb, cut into small cubes, 6-8 potatoes, diced, 3 large carrots, peeled and diced, 3 stalks of celery, thinly sliced, 3 leeks, thinly chopped, chicken broth 200 ml, 2 teaspoons chopped fresh thyme, 1 teaspoon salt, 1 teaspoon freshly ground pepper, chopped parsley - sprinkle on the dish.

Preparation: Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a saucepan and stir. Cover with a lid and simmer over very low heat for about 8 hours. Add parsley before serving.

Rack of lamb with mustard sauce (French cuisine)

You will need: 1 tablespoon plus 2 teaspoons vegetable oil, 1.5 kg lamb steak, Salt and freshly ground black pepper to taste, 2 medium onions, thinly sliced, 70 ml dry white wine, 70 ml chicken broth, 1 tablespoon whole mustard grain, 2 teaspoons tablespoons Dijon mustard, 2 teaspoons chopped thyme

Preparation: Preheat the oven to 180°. In a medium skillet, heat 1 tablespoon oil. Season the lamb with salt and pepper. Fry the lamb in the skillet, fat side down, and simmer over moderately high heat until browned, about 3 minutes. Turn the meat over and cook for another 2 minutes. Transfer the pan to the oven and bake for at least 20 minutes. Then turn off the oven and leave for 10 minutes. Pour the remaining 2 teaspoons oil into a clean skillet and simmer over moderate heat until softened, about 3 minutes. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add broth and bring to a boil. Remove the pan from the heat. Add mustard seeds and Dijon thyme mustard. Season the sauce with salt and pepper. Cut the cooked meat into cutlets and serve with a spoonful of sauce on each.

Bake lamb pieces at a temperature of 180 degrees from to. Bake a kilogram piece of lamb at the same temperature.

How to bake lamb in the oven

What you need to roast lamb
Lamb - 1 kilogram of ham or leg
Ground black pepper - teaspoon
Garlic - 3 cloves
Thyme - 1 teaspoon
Marjoram - 1 tablespoon
Vegetable oil - 3 tablespoons
Carrots - 1 piece
Salt - 1 tablespoon

How to bake lamb
1. Peel and cut the carrots.
2. Stuff the lamb with carrots.
3. Peel the garlic and chop finely.
4. Mix garlic with spices, salt and oil.
5. Rub the lamb with the resulting mixture.
6. Wrap the lamb in foil for baking.
7. Preheat the oven to 190 degrees.
8. Place the foil-wrapped lamb on a baking sheet on the middle rack of the oven.
9. Bake the lamb for 2 hours.
10. Remove the baked lamb from the oven, remove the foil and return to the oven.
11. Bake the lamb for 10 minutes until a crust forms.

Additives for roasting lamb

1. Mint, cilantro and garlic (grind).

2. Sweet peppers, carrots and apples (make cuts in the lamb and stuff them in).

3. Green onions, peppers, parsley, oregano, lemon juice, tomatoes (grate with spices and lemon juice, cover with tomatoes when baking).

4. Mustard, pomegranate juice, cognac, ground black pepper, garlic, sage, green onions (grate with herbs, spices and mustard; bake in cognac and pomegranate juice).

5. Zira, cilantro, parsley, cumin and suneli hops will help add piquancy to the marinade, as well as get rid of the natural aroma of lamb.

Fkusnofacts

Traditionally, lamb is lightly marinated and fried in a frying pan or coals, but if you want to cook delicious meat and spend a minimum of time in the kitchen, you can break away from tradition and simply bake it in the oven. There are quite a few options for how to bake lamb: you can fry it on a grill in large cubes (like for a barbecue) or steaks without covering. You can wrap the whole piece in foil - or bake in a bag, then 5 minutes before the end of baking, open the lamb, turn on the grill and brown the lamb for a few minutes - then the piece will be covered with a crispy golden brown crust.

It is best to choose lamb meat or a young animal, up to 1.5 years old, as it will not have a pronounced specific smell. Another way to get rid of the “aroma” is to boil the meat before cooking. However, it is only suitable if, according to the recipe, it is cut into pieces. If you intend to serve a whole piece (for example, a leg of lamb or tenderloin), remove all fat from the meat before cooking.

The ideal readiness of the dish is determined by the release of pinkish juice. If it is not there, the meat is overdried, which means the main ingredient of the dish will be tough and tasteless.

Marinades for roasting lamb

For 1 kilogram of lamb

Tomato marinade: 3 tablespoons each of tomato paste, soy sauce and mustard, a bunch of rosemary, 3 cloves of garlic, juice from half a lemon.
Preparation: mix the ingredients, add pieces of lamb to the mixture, marinate for 5 hours. Then bake the marinated lamb for 45 minutes at 180 degrees.

Juniper marinade: juniper berries (100 grams), wine vinegar (5 tablespoons), 1 tablespoon rosemary, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 3 cloves garlic, salt (1 teaspoon).
Preparation: Mash the juniper berries, peel and chop the garlic. Mix berries and garlic with wine vinegar, oil, spices and salt. Dip the beef pieces into the marinade, stir, cover and refrigerate for 3 hours. Bake in the oven for 45 minutes at 180 degrees.

Wine marinade: 100 milliliters of dry red wine, 1 onion, 3 cloves of garlic, 1 bunch of dill, 1 teaspoon of salt.
Preparation: Peel and chop the garlic and onions. Wash the dill, dry and finely chop. Pour wine into a bowl, add onion, dill, garlic, salt, stir. Place the lamb in the mixture, put under a press and marinate in the refrigerator for 2 hours.

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:

1. Coarsely chop the washed meat, add water, and place on the stove.
2. After boiling, drain the liquid. Pour boiled water over the meat again.
3. 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.
4. 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:

1. Remove the subcutaneous film from the piece of meat. Cut the meat into portions along the vertebrae.
2. 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.
3. Fill everything with cold sparkling mineral water.
4. 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:

1. 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.
2. Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
3. Fry chopped onion until golden brown. Add tomatoes. Cook for another quarter of an hour together.
4. Transfer the contents of the frying pan to the meat. After boiling, add the cereal.
5. 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:

1. 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.
2. Reduce stove heat. Pour onion half rings into the cauldron. Fry the vegetable until golden brown.
3. Add thin carrot strips.
4. 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.
5. Place clean cereal into the cauldron. Fill with water 1 finger above the level of the grains. Add salt if necessary.
6. 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:

1. Cut the meat into medium pieces and lightly fry in any fat. The lamb should have a light crust.
2. Pour in liquid (plain water) until it completely covers the meat.
3. Close the container with a lid and simmer the lamb until cooked. If necessary, add more water.
4. Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Lightly fry.
5. Add large pieces of potatoes. Add some water.
6. Cover the container with a lid and simmer over low heat until the vegetables are cooked. A cauldron is perfect for this purpose.
7. 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:

1. Place meat, peeled onion (1 pc.), bay leaf, salt and pepper into the multicooker bowl.
2. Cover ingredients completely with boiling water.
3. Activate the extinguishing mode for 120 minutes.
4. Throw away the onion.
5. Cut the meat into small pieces. Place on a large flat plate.
6. Pour the remaining onion slices on top, previously scalded with boiling water.
7. Switch the kitchen “assistant” to steaming mode. Add noodles. Cook for 10 – 12 minutes. Do not close the lid.
8. 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:

1. Cut the peeled onion into half rings.
2. Chop the meat into small pieces. Quince - cubes.
3. Pre-soak the chickpeas for a couple of hours in cold water. Place on a sieve to dry.
4. Place the prepared products in a deep pan in layers: onion - meat - quince - chickpeas. Pour boiling water over all ingredients completely.
5. Bring the contents of the pan to a boil. Reduce heat and leave the soup to simmer, covered, for 120 minutes.
6. Add tomato and potato pieces.
7. 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:

1. 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.
2. Place the dough in a bag while you prepare the rest of the ingredients.
3. Chop the meat and place in a cauldron. Sprinkle with randomly chopped onions. Add all the spices specified in the recipe.
4. Pour in 1 tbsp. water with tomato paste. Simmer the mixture for 7 – 8 minutes.
5. Add another 2 liters of water and cook the dish for 70 minutes.
6. Peel all vegetables and chop coarsely. Add to already cooked meat. Add water and salt.
7. Simmer the mixture under the lid until the vegetables are ready.
8. Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
9. Boil noodles in salted water for 2 minutes. Place in a colander and serve on plates.
10. 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 second 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:

1. Rinse the ribs, dry with paper towels, cut into separate pieces.
2. Pour vinegar and olive oil over the preparations. Add all other ingredients stated in the recipe.
3. Mix everything well. Leave for half an hour.
4. 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.
5. 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.

Chanakhi from meat 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:

1. Cut the meat into pieces, like for a shish kebab. Place in a thick-walled saucepan.
2. Sprinkle potatoes on top, cut as desired, but not too large.
3. Add peeled eggplant pieces.
4. Cover everything with the thinnest onion rings.
5. Pour in salted and peppered tomato juice.
6. Sprinkle the ingredients with chopped herbs.
7. Cover the contents with thin slices of tomatoes.
8. 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;
• creamy 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:

1. Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands until it becomes fine crumbs. Add salt.
2. Quench soda with kefir.
3. Mix the fermented milk product into the flour and margarine. Knead into a non-sticky but soft dough. Roll into a ball and put in a bag for half an hour. There is no need to refrigerate the dough.
4. For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
5. Stuff the resulting mass into the flatbread. Make small pies, leaving a hole at the top.
6. Brush the dough with beaten egg.
7. Bake for 20 minutes at medium temperature.
8. In ½ tbsp. water, add oil, salt. Boil.
9. 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:

1. Place onion half rings on the bottom of the cauldron. Place pepper strips on top. Add tomato slices. Use only half of the vegetables!
2. Pour in the medium meat pieces and cover them with the remaining ingredients.
3. 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.

Those who don't like lamb simply don't know how to cook it. To cook the most tender juicy meat, you only need to know a few rules.

Preparing to cook

The most important thing is the choice of lamb itself. When choosing meat, you should pay attention to its color. The lamb should be light red in color and the layer of fat should be white. When pressing on the meat, blood should not ooze out; this only happens in frozen meat. If only frozen meat is on sale, then it needs to be defrosted on the bottom shelf of the refrigerator.

So, the meat has been selected, the next step should be soaking and marinating. To do this, pour cold water over the lamb and leave it in the refrigerator for a couple of hours. After this procedure, the meat should be washed and marinated.

The marinade can be absolutely anything: from ordinary salt, black pepper and onions, pomegranate juice or soy sauce to complex marinades. An excellent marinade can be made by mixing olive oil, mustard, balsamic vinegar, rosemary and garlic.

The vegetable marinade will give the meat a unique taste and aroma. You need to cut into strips and mix celery root, carrots, onions and add a few cloves of chopped garlic. It is recommended to keep lamb in this marinade for about a day, this will give the meat a unique taste and aroma.

When the marinating time comes to an end, you can start preparing the onion “pillow” for it. To do this, you need to peel and cut 5-6 medium onions into half rings.

And now, when all the preparatory stages have been completed, you can proceed to the very last step of preparation.

How to cook lamb juicy and soft

Pour a little vegetable oil into a heated thick-walled frying pan, lay out the onion “pillow”, place our lamb on it and cover tightly with a lid. Cooking should be done on minimal heat.

If during cooking the meat does not produce enough juice and the onions begin to burn, you can add a little water. It will take 2-3 hours to prepare. After this time, you get soft, juicy meat that melts in your mouth.

Fresh herbs can be an excellent addition to lamb: cilantro, parsley, dill, basil and others. Ideal for this meat would be fresh tomatoes, cucumbers, radishes, pickled onions, hot and sour sauces, baked eggplants, potatoes and grilled bell peppers. A glass of good red wine will help reveal the whole bouquet of tastes and aromas of this amazing meat.