Recipe for leg of lamb. Baked leg of lamb

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.

Lamb is considered one of the most delicious and expensive types of meat. It requires proper processing and preparation, then the dish turns out to be incredibly tasty and truly exquisite. There are many recipes for cooking lamb at home, and the best of them will be described below.

How to marinate lamb deliciously

So, lamb is, first of all, a delicious barbecue. But meat can be marinated not only in order to cook it in nature, because such processing is perfect for homemade dishes:

The meat is marinated for at least 2 hours. Ideally, it should stand in the marinade for 3 hours. The calorie content of such a dish is 226 kcal per 100 gr.

What is the cooking process:

1. The onion will need to be peeled and cut into half rings, then mash it well with your hands and set aside;
2. Pour boiling water over the tomatoes, then carefully remove the skin from them and chop very finely;
3. Put the pieces of lamb in a deep bowl, cover them with onions, pour over finely chopped tomatoes, as well as tail fat;
4. Finely chop the greens, pour it into the meat, salt and pepper all the ingredients to taste, mix with your hands;
5. The meat should be marinated at room temperature for at least 2-3 hours.

How long does it take to bake a leg of lamb in the oven

The baking time here will depend on the selected temperature. For example, at a temperature of 170 ° -180 °, this dish should be cooked for at least 2 hours. If the temperature is 220 °, then 20 minutes will be enough for baking.

Classic recipe

In order to cook lamb leg at home according to the classic recipe, you will need a number of products:

The time it takes to prepare the product will be exactly 12 hours, the preparation itself will take 2 hours and 40 minutes. 100 g of such a dish will contain about 276 kcal.

A leg of lamb baked in the oven will turn out unique if you strictly follow all the stages of cooking:

Lamb leg baked in the oven in foil

This dish will become a real highlight of the festive table, and for it you will need the following products:

The leg of lamb should lie in the marinade from 3 hours to 12 hours (depending on the time available), it will take about 2 hours to cook in the oven. The approximate number of calories in 100 g of such a dish will be 300 kcal.

How to cook a leg in foil step by step:

Lamb leg baked with potatoes in the oven in the sleeve

A meat dish cooked in a sleeve will turn out to be very juicy and fragrant, and this will require the following ingredients:

The meat should be marinated for about 2 hours, the cooking itself will also take about 2 hours. 100 g of such a dish will contain 220 kcal.

Step-by-step recipe for cooking a dish in the sleeve:

1. Prepare the marinade in advance: for this, mix rosemary, pepper, salt in a deep bowl, pour everything with a part of olive oil;
2. Finely chop the garlic, add it to the marinade, chop the bay leaf there;
3. Rinse lamb and rub thoroughly with marinade, then refrigerate for 2 hours;
4. In the meantime, peel the potatoes, cut them into small cubes or slices, put them in a bowl and sprinkle with rosemary, salt, pepper, then add olive oil;
5. After 2 hours, put the potatoes in the sleeve, and then the leg of lamb;
6. Preheat the oven to 180°;
7. Bake the dish for 2 hours, then serve sliced ​​​​on the table.

Recipe from Stalik Khankishiev

The dish according to the recipe of the famous culinary specialist will turn out not only very tasty, but also beautiful. Such a baked leg of lamb in the oven will become the centerpiece of any holiday table:

It should take at least 2 hours - 2.5 hours to prepare this dish. 100 grams will contain about 224 kcal.

Cooking for this recipe:

1. It will be necessary to remove the vein and the femur from the leg, and then clean the muscles from the films;
2. Remove excess fat and fat from the meat, set them aside;
3. Finely chop the onion and carrot;
4. Pour boiling water over the tomato and remove the peel from it, then also finely chop;
5. Put the pan on the fire, put the fat cut from the meat into it and melt it (but do not fry);
6. When there is enough fat at the bottom of the pan, you can spread the onion and fry it until golden;
7. The next step is to put the carrots to the onion, stew it until soft (the aroma of pilaf should appear);
8. At the end, spread the finely chopped tomato, fry all three ingredients until the smell of fresh tomato disappears;
9. Pour a little boiling water into the pan (you can use the broth) and simmer the vegetables until fully cooked, salting them and adding a small amount of sugar;
10. Transfer the prepared vegetables to a separate bowl, they must cool (it is desirable that the fat freezes completely, otherwise it will be impossible to stuff the meat with warm filling);
11. When the vegetable stew is cold, it can be laid out in the cavity of the lamb leg, which was formed during the extraction of the vein and bone;
12. Pepper and salt the filling again, then tie a thread around the leg (you can even sew it up);
13. Put the lamb on the oven grate, substitute a suitable dish from below, into which fat and juice will drain, bake the dish at 180 ° for 1.5 hours - 2 hours, gradually lowering the temperature towards the end of cooking;
14. Put the finished dish on a large plate, remove all the threads, slightly open the meat so that the vegetable stew flows out and looks like a side dish.

Leg of lamb baked in the oven, according to the recipe of Yulia Vysotskaya

This dish from Yulia Vysotskaya, a culinary guru, can also rightfully be considered a festive masterpiece:

As usual, the meat will need to be marinated, which will take about 2 hours. Cooking in the oven itself will take about 2.5 hours. Calorie content per 100 grams is 280 kcal.

Meal preparation:

1. Rinse the lamb leg and cut off the lower part (bone);
2. If the meat is too fatty, remove excess fat;
3. Peel the garlic, cut each clove lengthwise into 3-4 parts;
4. Make punctures over the entire surface of the meat, put garlic in each of them (leave some of it for later);
5. Wipe the meat with salt and pepper on all sides, set aside in a cool place for a couple of hours;
6. In the meantime, peel the onion, cut each head into 4 pieces;
7. Peel the carrots, cut into rings diagonally;
8. Grease a large baking dish (or a baking sheet), put vegetables on the bottom, salt and pepper them;
9. Put the leg of lamb on the vegetables, put it on top of the sprigs of rosemary, and pour a little water on the bottom;
10. Put the baking sheet in the oven (it should be heated to 250 °), bake for 1 hour, but already at 220 °;
11. In the meantime, prepare crumbs for a special crust: chop the loaf, chop the parsley very finely, pass the remaining garlic cloves through a press, mix everything, add rosemary and thyme, then salt and season with vegetable oil;
12. Remove the meat from the oven and grease it with a layer of mustard, and pour the resulting bread crumbs with seasonings onto the mustard, press it tightly against the meat and send it back to the oven for 1.5 hours, while lowering the temperature to 170 °;
13. Serve the finished dish whole, laying it with baked vegetables.

Cooking Tricks

Housewives should take note that meat such as lamb is very "loving" cilantro, parsley, dill and bay leaf.

If lamb is cooked at the same time as vegetables, then the latter are best wrapped in foil and placed on a baking sheet next to the meat.

Ready baked lamb leg should be stored in the refrigerator, but not more than 48 hours.

When choosing lamb meat, you should pay attention to its color: the lighter it is, the younger the animal, which means that the dish will turn out more tender.

Another recipe for a delicious baked leg of lamb is in the next video.

Irina Kamshilina

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

Content

Baked lamb leg - a dish for all occasions. Due to its size, with the help of such a dish you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting a ham is the simplicity of the process, and the result will meet all expectations! It will be not only tasty, but also useful.

How to cook a leg of lamb in the oven

Meaty ham can be supplemented with vegetables, spices and various herbs. In any case, the meat is juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to figure out the choice. It is better to buy the back of the lamb. This carcass has no unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to refuse this piece: no matter how you marinate, it will have a specific aroma.

How much to bake

Such a baked leg, compared to simple pork, should be cooked longer. Foot size plays a big role. Time must be calculated according to this principle: for each kilogram of weight for an hour. In order not to suffer with how much lamb is cooked in the oven, it is worth purchasing a culinary thermometer. Having installed it in the widest place of the carcass, the hostess should see 65 C of the internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the leg of lamb should still be infused for 20 minutes.

How to pickle

The pickling method depends on the quality of the lamb ham. If good meat was bought, then it is enough to salt, pepper and add aromatic spices with olive oil. For roasting, it is better to choose a part of a young lamb. If the animal is under 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific odor.

Also great for pickling garlic, onions, red peppers and tomatoes. Such Caucasian spices as suneli hops, cilantro, cumin will saturate the shank with a special aroma. Many people have difficulty with how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All hardness will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg of lamb recipe

There are many options for cooking shank using the oven. This dish looks very beautiful and festive, as in the photo. Baked shank can go both immediately with a side dish, and without it. For this, potatoes or grains, beans are suitable. Many people prefer to cook with a sleeve, which makes the oven lamb recipe even easier to follow. In this case, the dish will never burn, retain its aroma, juice and juiciness.

in foil

The presented recipe is often used for a special occasion. The dish is not a traditional food of our region, so it is happily prepared for the holidays. Roasting a leg of lamb in the foil oven is very easy if you have a good back of meat and spices at home. Thanks to the thin metal wrapper, aromas and juiciness do not evaporate outwards. In addition, the view of such a dish is amazing!

Ingredients:

• leg of lamb - 2.5 kg;
• prunes - 200 g;
• carrot - 1 pc.;
• white onion - 2 pcs.;
• parsley - 1 bunch;
• garlic - 6 cloves;
• mustard - 2 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 4 tbsp. l.;
• spices.

Cooking method

1. Wash the ham, free from excess fat.
2. For the marinade, use various seasonings: peas, parsley, Provence herbs and basil. Add parsley, chopped garlic to dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, mix well.
3. Thoroughly rub the leg with the marinade. Wrap in foil for 12 hours.
4. Before baking, make deep cuts in the leg, lay them with prunes, herbs.
5. Thoroughly rub the leg with mustard and salt, put pieces of carrots and onions around.
6. Preheat the oven to 220 degrees and send the leg wrapped in foil inside.
7. After an hour, lower the temperature to 180 C, open the foil.
8. Cook for another 60 minutes, periodically basting the lamb with its own juice.
9. After 2 hours, let the baked dish brew, wrapped in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein, as for cholesterol, it is at a minimum. Combined with potatoes, it comes out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option does not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve turns out to be impressive volumes, you can eat a baked dish for several days.

Ingredients:

• leg of lamb - 1 kg;
• potatoes - 2 kg;
• lavrushka - 2 leaves;
• white onion - 2 heads;
• oregano - 2 pinches;
• sunflower oil - 3 tbsp. l.;
• spice mix.

Cooking method

1. Wash the leg of lamb, dry with a paper towel. If desired, you can grind to get a full-fledged roast, or leave whole.
2. Salt the ham, add spices. Leave to marinate for 40 minutes
3. Peel the onion, cut into large pieces.
4. Wash the potatoes, chop into bars no thinner than 1 cm.
5. Mix vegetables together, add salt and pepper.
6. Grease a baking sheet with oil, put potatoes and onions on it, ham on top. Sprinkle all the oregano and other spices.
7. Preheat the oven to 220 degrees, put the dish for 45 minutes.
8. Periodically pour over the baked ham with the broth that is collected in the pan. If it is not enough, add half a glass of dry wine.
9. After the required time has elapsed, let the dish cool for 5 minutes, then serve.

in beer

A polyethylene sleeve is a universal invention that comes to the aid of the hostess in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Everything, no matter what the carcass is stuffed with, will convey its aroma. Lamb baked with a sleeve does not require time. Just set the desired temperature and forget about the dish. After 3 hours, you will get a juicy and festive dish. A leg of lamb baked in beer according to this recipe will come out amazing. If there is no whole piece, according to this principle, you can make a knuckle.

Ingredients:

• mutton ham - 1.5 kg;
• white onion - 2 pcs.;
• garlic - 4 cloves;
• basil - a small bunch;
• lavrushka - 2 leaves;
• black pepper - 1 tsp;
• olive oil - 3 tbsp. l.;
• wine vinegar - 1 tsp;
• hot pepper - 1 pc.;
• beer - 1 glass.
• salt as needed.

Cooking method

1. Wash and dry the ham with a paper towel.
2. Make shallow cuts in the shank, stuff with garlic and bay leaves, sprinkle generously with salt and pepper.
3. In olive oil, add half a glass of beer, herbs, vinegar, hot pepper and rub the leg. Leave for 2 hours.
4. Cut the onion into rings, put them on the sleeve.
5. A leg is laid out on an onion pillow, poured with beer.
6. Send the ham to the oven preheated to 200 C for 3 hours.
7. 30 minutes before readiness, open the sleeve and reduce the heat to 180 C. Periodically pour the shank with a beer bowl.

With vegetables

Leg of lamb goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but also add flavor and make the baked dish even more appetizing. If you like a leg of lamb with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe presented. For this option, both the whole part and the pieces are suitable.

Ingredients:

• lamb ham - 500 g;
• potatoes - 200 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sunflower oil - 3 tablespoons;
• spices, salt to taste.

Cooking method

1. Wash lamb, remove excess fat. For the marinade, use spices, salt and sunflower oil. Rub generously on a piece of meat. Leave to marinate for an hour.
2. Cut vegetables into large pieces, put on the bottom of a deep baking bowl.
3. A ham is laid out on vegetables, half a glass of water is added.
4. Preheat the oven to 200 C, place the bowl. Cook for 1.5 hours with the lid closed.
5. After the set time has elapsed, remove the lid and leave the dish in the oven to form a golden crust.

with quince

If you like unusual culinary improvisations, try combining sweet and sour quince with fatty aromatic meat. With such a baked dish, you can easily surprise guests with your gastronomic talents. An unusual fruit, although it has its own sweetness, will not kill the wonderful taste of meat, but will emphasize it. The fruit contains a large amount of vitamins and minerals. Only 2 hours of time, and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

• leg of lamb - 1.5 kg;
• quince - 0.3 kg;
• carrots - 2 pcs.;
• white onion - 2 pcs.;
• lavrushka - 2 pcs.;
• garlic - 1 head;
• cardamom - 6 pcs.;
• a mixture of peppers;
• salt.

Cooking method

1. Peel the onion, cut into large pieces.
2. Wash carrots, cut into large squares.
3. Quince should be chosen ripe, with a clean and smooth yellow peel. Wash the fruit, cut into slices. Do not remove the skin, otherwise the quince will become porridge during cooking.
4. Line a glass baking dish with foil.
5. Put onion, carrot, bay leaf, add spices. If you want the meat to be more fragrant, then it is better to peel the cardamom. Place the ham on the vegetable pillow.
6. Sprinkle lamb generously with quince on top, add 2 cups of water to the total mass.
7. Cook under a closed lid for 2 hours at a temperature of 180 C.

in mustard

A simple recipe will appeal to both experienced and novice cooks. Aromatic mustard will allow lamb to better reveal its potential, satisfy even the most demanding gourmet. If you do not know how to cook the back, then remember this recipe. The leg of lamb in mustard baked in the oven is a festive dish that can be easily prepared every day.

Ingredients:

• leg of lamb - 1.5 kg;
• Dijon mustard - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• pepper mixture, salt.

Cooking method

1. Wash the leg, cut off the remnants of fat and tendons. Rub generously with salt and pepper.
2. To marinate meat, you need to mix mustard and oil. Thoroughly coat the ham with the resulting mass, leave for an hour or two.
3. The leg in the sleeve is thrust into an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the mass of the shank is larger, the time needs to be increased.
4. After the required time has elapsed, we take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you do not know how to cook a delicious dish for the holiday, then pay attention to this recipe. Stuffed lamb leg baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time at the oven. Thanks to the large volumes, the whole family can eat for several days. For the filling, different mushrooms or even mixtures of them are suitable. For flavor, you can use cumin, rosemary and other spices. Spices will only emphasize the taste of a special kind of meat.

Ingredients:

• leg of lamb - 1.5 kg;
• mushrooms - 400 g;
• olive oil - 2 tbsp. l.
• a mixture of peppers, cumin, salt as needed.

Cooking method

1. Wash the mushrooms under running water, soak in a bowl.
2. Clean the lamb from excess fat, remove the bones through small incisions.
3. Mix olive oil with spices and salt, rub the meat and leave for an hour.
4. Pour chopped mushrooms into a heated pan. Simmer for about 20 minutes.
5. Put the finished mushrooms into cuts in the meat.
6. Rewind the cuts with thread or close with skewers.
7. Put the leg on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

with rosemary

If lamb is not a typical dish for our region, then in France it is cooked very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare, it turns out juicy and soft. Her secret lies in a special pickling recipe and temperature regime, which will allow the meat to retain all the vitamins, while not remaining raw.

Ingredients:

• young lamb - 1.5 kg;
• garlic - 3 cloves;
• rosemary - 5 branches;
• red wine - 150 g;
• butter - 200 g;
• salt and spices as needed.

Cooking method

1. Wash the meat, leave at room temperature.
2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
3. Cut the cooled lamb deep several times so that the depth of the holes makes it possible to stick a finger inside.
4. Rub the lamb leg generously with the marinade, paying particular attention to the cuts.
5. Put the shank on a greased baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
6. After the time has elapsed, you need to remove the foil and leave the lamb leg in the oven for another 50 minutes.
7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
8. Drizzle the meat with the sauce before serving the roasted leg of lamb.

In the test

Dishes in the dough are especially juicy, since all the liquid remains inside. An appetizing crust gives the dish not only a more attractive appearance, but also adds satiety. Leg of lamb in dough, baked in the oven, is suitable for the main dish on the festive table, as well as for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

• leg of lamb - 1 kg;
• puff pastry - 200 g;
• tomatoes - 2 pcs.;
• capers - 1 tbsp. l.;
• garlic - 10 teeth;
• anchovies - 4 pcs.;
• olives - 100 g;
• eggs - 1 pc.;
• cilantro - a small bunch;
• pepper mixture, salt as needed.

Cooking method

What dish do you cook for the holidays? Maybe a turkey? Baked pork tenderloin with apples? Or maybe pork ribs or ham?

I advise you to try cooking the leg of lamb in the oven, in foil. I hope you enjoy this tender and very flavorful lamb meat.

Have you ever roasted a leg of lamb? Does the very thought of cooking it seem intimidating to you? In fact, the leg of lamb is one of the simplest and most uncomplicated meat cuts. It's amazingly easy to make and turns out great every time.

I often cook lamb, I really like its specific flavor. Probably this "ancestral memory". The only thing that stopped me at first was the size and cost of this piece of meat. It is really big, on average about 3 kilograms. And I didn’t want to unknowingly spoil it, dry it out or cook it too hard. I constantly wondered - should it be marinated? How can you be sure it's cooked properly?

It turned out that cooking a leg of lamb is actually very simple!

How to choose a leg of lamb for roasting.

When I talk about a leg of lamb, I mean one of the back parts of a lamb carcass. Ham or thigh, without shank.

I don’t know about you, but in our markets it is fashionable to buy a leg of lamb only as a whole. The butchers only cut off the fat tail. If you have the same, ask the seller to chop off the lower joint with the shank, leaving only the meaty part of the thigh. Shanks can later be cooked separately.

Of course, you can cook the whole leg, so it looks more whole and adds drama when taking out the dish. And how nice to hear, at this moment, admiring oohs and aahs of the guests.

It is best to buy meat from a familiar butcher, or from a manufacturer. Someone you trust who can tell you where this meat came from.

The cut should be medium in weight, between 2 and 3 kilograms, with a layer of light fat. If a piece weighs more than 3 kilograms, then most likely the lamb has lived enough and it will have tough meat.

When buying meat, ask the butcher to clean it. Let him remove the thick part of the fat layer, leaving a fat pad 0.5-1 cm thick. The flavor is in the fat! And its thick layer will make the meat well, sooooo fragrant.

Leave the bone or cut it out?

I prefer to leave the bone inside. It seems to me that this way the meat retains more flavor. In addition, cutting it out without preparation may not be an easy task. Taking it out, due to inexperience, you can seriously chop up the meat. Cooked meat will be a little more difficult to cut into portions.

But boneless meat is easier to cook. It bakes more evenly and is easier to cut into portions. If you got a cut without a bone, wrap it up giving the piece its original shape, and pull it off with kitchen twine.

How to marinate lamb leg for baking?

Should I marinate lamb leg? This is a really interesting question. Lamb thigh is very tender meat and you don't need to marinate it! The marinade partially destroys the connective fibers. In the case of lamb, this can make the meat tougher, destroying the integrity of the tissues. Irreparably change its taste and texture. Don't marinate at all, just season the meat with salt, pepper and herbs and garlic!

How long to bake a leg of lamb?

How long to bake a leg of lamb? It depends on your personal preferences, on what degree of roasting meat you want to get. With blood, medium, or maybe full roast? I prefer a medium-rare leg of lamb, the meat is still very tender with a pleasant pink tint on the cut. In this recipe, the cooking time is designed for exactly this result.

If you want to get something else, be guided by the time table below. And do not forget that the time when cooking such a large piece of meat, and even with a bone, can vary. The parts of the meat that are close to the bone will cook more slowly. Therefore, for a more accurate control of the internal temperature, I highly recommend using a kitchen thermometer.

It is assumed that you are cooking warm meat on the bone, and that it is about room temperature. The temperature in the oven is 170°C.

This time is your benchmark. But in fact, it can vary in one direction or another. Check the core temperature of the piece for the first time after the first hour of cooking. Then check it often, every 15-20 minutes, until you achieve the desired result.

Also, do not forget that the meat after baking, before cutting and serving, should rest. The leg of lamb should lie down for at least 15-20 minutes. During this time, she continues to cook from the internal heat.

Time table for cooking a leg of lamb, depending on the desired degree of roasting.

See also:

Baked leg of lamb in the oven recipe

Ingredients:

1. 1 leg of lamb (2 - 3 kilograms).
2. 3 tablespoons of olive oil.
3. Salt.
4. Freshly ground black pepper.
5. 6 cloves of garlic. grind
6. Leaves from 3 sprigs of rosemary.

Optional equipment:

• Mesh rack with deep baking sheet.
• Aluminium foil
• Kitchen thermometer.
• Cutting board.

Cooking method:

Prepare the lamb.

• Remove the leg of lamb from the refrigerator about an hour before cooking. It should warm up to about room temperature. Thus, it will cook faster in the future. If you cook cold meats, then the cooking time will have to be increased.

• Place the meat on a wire rack inside the broiler and rub olive oil on all sides, rubbing the oil into the mutton fat.

• Season meat generously on all sides with salt and pepper.

Turn on the grill and preheat the oven.

• Set the rack in the oven so that the top edge of the meat is 5-7 centimeters from the thermocouples. Place the roaster in the oven and brown the leg of lamb for about 5-7 minutes

• Turn the meat over. Put it back in the oven and brown it the same way on the other side.

Rub the leg of lamb with minced herbs and spices.

• Finely chop the garlic and rosemary sprigs.

How to cook delicious lamb leg

• Remove the lamb from the oven and turn off the grill.
• Set the oven temperature to 170°C.
• Place the rack in the center of the oven.
• Turn the meat over again and rub the minced rosemary and garlic on top.

• Take a sheet of aluminum foil and loosely cover the meat with it. This will keep the garlic and rosemary from overheating and burning.
• Put the lamb in the oven and bake for 1 hour.

Check the internal temperature of the meat.

• After about 1 hour, remove the lamb from the oven and remove the foil from it.
• Insert a food thermometer into the thickest part of the meat without touching the bone and measure the core temperature. The lamb will be ready when the thermometer reads 57°C or higher. At 57-60°C the meat will be medium done but will continue to cook while resting. Therefore, I recommend taking it out of the oven at this very moment.
• If the meat is not done yet, put it back in the oven and continue baking, uncovered with foil, until done. Check internal temperature every 20 minutes

• When the meat is ready, take it out of the oven. Put your foot on the cutting board and let "relax" within 15-20 minutes.

How to cut a leg of lamb baked in the oven.

• Lay the meat on a cutting board so that the bone is parallel to the table surface.

• With a sharp knife, make cuts perpendicular to the board, 1.5-2 centimeters thick, until your knife rests on the bone.

• Resting the plane of the knife on the bone, cut off portioned pieces from it. Hold the knife parallel to the bone.

How to store and freeze a leg of lamb cooked in the oven.

• Leftover lamb after dinner can be stored in the refrigerator for up to 3 days.
• However, it is better to freeze it. To do this, wrap each piece separately in aluminum foil. Before serving, place the frozen and foil-wrapped pieces in an oven preheated to 175°C and reheat for 10 minutes.

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.