For true connoisseurs of original tastes, lamb dishes are ideal. As a rule, the most delicious meat is the one cooked on the coals. But if it is not possible to fry the meat on an open fire, then the lamb in the oven turns out to be no less tasty and aromatic. If you managed to get milk lamb meat, then you have every chance to cook not just a meat dish, but a real culinary masterpiece.
To make lamb juicy and not repulsive with its specific taste, it is better to marinate the meat, and use foil for baking. Only in this way you will get an amazing dish with a delicious aroma. So, in front of you is lamb in foil. Write down the recipe!
Ingredients:
Lamb weighing 1.5 kg;
two bulbs;
1 tsp wine vinegar.
Cooking method:
1. First of all, we will marinate the lamb, for this you need to make not too deep cuts in it and fill them with a mixture of their chopped garlic and bay leaf. Then rub the piece with any spices of your choice.
2. In a bowl, combine olive oil with vinegar and add some herbs. Lubricate lamb with spicy marinade.
3. Put onion rings on a sheet of foil, meat on top. Wrap and first stand for four hours in the refrigerator, and then three hours in the oven.
Cooking in a large piece on a baking sheet
To bake whole lamb, you can take the pulp, and preferably the rack of a young lamb. For spices, use rosemary and rhubarb. You will get a festive dish with notes of French Provence herbs.
Ingredients:
Lamb rack;
a glass of red wine;
half a cup of brown sugar;
three tablespoons of olive oil;
five cloves of garlic;
220 g rhubarb;
five heads of sweet onions (shallots);
two branches of rosemary.
Cooking method:
1. First, make caramel in a pan with sugar and half a glass of water. Then pour in the wine and after the drink is reduced by half, remove it from the stove.
2. In a frying pan, heat the oil and sauté garlic slices with rosemary sprigs in it. After a few minutes, you will feel the amazing aroma of seasonings, which means you can lay out the meat and fry it to a beautiful shade.
3. We shift the fried rack onto a baking sheet and send it to bake for half an hour (temperature 180 ° C).
4. In the same spicy oil, fry the onion boats, then put the rhubarb strips, pour in the wine mixture and simmer the sauce to a thick consistency.
5. Serve the baked rack of lamb with aromatic sauce.
Recipe for baking in the sleeve
In the culinary sleeve, you can cook delicious lamb. But before proceeding to the cooking process itself, use our recommendations.
Put the meat in water with a spoonful of salt and the juice of one lemon, and leave overnight. So the lamb will turn out more tender.
Lamb baked in a sleeve with dried apricots turns out to be unusually tasty, such dried fruits only increase the sophistication of the taste of meat.
Ingredients:
Mutton;
dried apricots;
two cloves of garlic;
60 ml white semi-sweet wine.
Cooking method:
1. Rub the lamb meat with any spices, chopped garlic and pour over the wine. If you took our advice and soaked the meat in a saline solution with lemon, then you no longer need to salt the meat. Forget about meat for two hours.
2. We make cuts on the lamb to put pieces of dried apricots in them.
3. We put the stuffed meat in the sleeve and bake for 40 minutes (temperature 200 ° C).
Baked lamb in soy sauce
Not all gourmets prefer lamb, but if you know how to properly cook lamb in the oven, such a meat dish can easily become a favorite.
The main thing is to choose a marinade that will not spoil the dish, but will bring it to perfection.
Ingredients:
Mutton;
five small onions;
six cloves of garlic;
two branches of rosemary and thyme;
soy sauce;
paprika, bay leaf;
olive oil.
Cooking method:
1. Take a medium-sized piece of lamb and marinate it in a mixture of oil, soy seasoning, minced garlic, paprika and thyme.
2. You can bake meat in a sleeve, for this, put onion rings in a bag, spread lamb with rosemary sprigs and lavrushka on top.
3. Cook the meat for 1.5 hours at 200°C. 15 minutes before the end of the process, the sleeve can be cut to get a delicious crust on the surface of the meat.
With potatoes and garlic
Preparing a festive dish of lamb is quite simple. To do this, it is better to take a leg of lamb, and to it - potatoes and garlic, as well as some spicy herbs for flavor.
Ingredients:
Leg of lamb;
two heads of garlic;
potato;
lemon;
1 tsp dried thyme and oregano;
two to three tablespoons of olive oil.
Cooking method:
1. We put the lamb leg on a baking sheet, make several punctures in it and fill them with garlic cloves.
2. Lay potato and garlic cloves around the meat, pour over everything with oil, squeezed lemon juice, spices and herbs. Pour in a little hot water and start baking lamb with potatoes, first 15 minutes at 220 degrees, and then an hour at 190 ° C.
3. After this time, we interfere with the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.
With lemon, thyme and mustard
You can cook a real delicacy from the meat of a young lamb. Thanks to spicy herbs and marinade, the meat is tasty, tender and appetizing.
Ingredients:
1. Lamb loin.
2. Five tablespoons of melted butter.
3. 1 tsp. Dijon mustard and fresh thyme.
4. Two pinches of lemon zest.
Cooking method:
1. For marinade, mix oil, zest, mustard, dried herbs and salt. Carefully rub the loin, cut in portions, and leave for six hours.
2. Place a baking sheet with foil on the lower level of the oven, and place the meat on the wire rack.
3. Fry the lamb for half an hour, turning the pieces from time to time.
Lamb in a pot in the oven
In pots, you can cook many delicious meat dishes, including lamb with vegetables, cereals or dried fruits.
Ingredients:
Lamb (pulp);
a few cloves of garlic;
160 ml of meat broth;
coriander, thyme, rosemary, oregano;
five tomatoes;
a blend of peppers.
Cooking method:
1. Cut the lamb into small cubes and fry for eight minutes in a pan with a small amount of oil.
2. Put the meat in pots, sprinkle it with a mixture of dried herbs and chopped garlic, cover with tomato circles and, if desired, add chopped greens.
3. We cover the pots and simmer the dish for two hours (temperature 180 ° C).
How to cook with vegetables
If you decide to cook lamb, then bake it in the oven along with vegetables. The meat turns out juicy, and the dish itself is bright and truly festive.
Ingredients:
Mutton;
three potato tubers;
carrots and onions;
three tomatoes.
Cooking method:
1. Sprinkle lamb with salt, pepper and other spices of your choice.
2. Cut the potatoes into four slices, tomatoes into small pieces.
3. Put the meat in the form, distribute the vegetables around it, sprinkle the ingredients with oil, add some more spices and herbs.
4. We bake products for 1.5 hours. Lamb can be covered with foil, and 15 minutes before it is ready, remove it. So the meat does not burn and it turns out juicy with a delicious crust.
You can also bake lamb in the culinary sleeve, the meat will be saturated with the juice of vegetables and it will turn out even more tender and soft.
To prepare a truly delicious lamb dish, you will need the meat of a young lamb (up to three months). Such a product is not only more delicate, but also does not have such a specific smell and is rich in nucleic acid, which is essential for our health. If you could not find young meat, then you can buy lamb no older than 18 months, of course, the smell of such meat is already present, but the right marinade and spices will help get rid of it. And most importantly, choose only a fresh product for cooking.
A characteristic smell prevents lamb from taking a confident place on our everyday table. Quite specific and stable, it seems to be able to spoil any dish. But, according to experienced chefs, you can fight it. Some housewives prefer to soak such meat before frying or stewing it. This is not the only way.
Technique for preparing lamb at home
- Choose young lamb meat if you can't stand the characteristic "aroma". It is completely absent in animals of milk "maturity", that is, lambs up to 3 months of age. This product has many other benefits. For example, the fat of young lamb contains valuable nucleic acid, so this lamb in the oven in foil will be tasty and healthy. During baking, this fat is evenly distributed throughout the carcass, literally sealing the juices inside. Because of this, neither marinating nor using any spices, except for the classic salt and pepper, is not necessary here. The product also has a drawback. Firstly, its price is 2 times higher than lamb of a different age, and secondly, it cannot be used, for example, to cook lamb ribs in the oven, since the recipe usually requires the use of large lamb ribs. But the lamb stew will turn out amazingly.
- If it is impossible to buy a dairy lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced, boil the meat or at least soak it, and only then bake it. It is better to cook the meat until it is half ready. This is a good solution for dishes that do not need to be served as a "chunk", such as lamb in a pot in the oven. But you should not hope that the smell will go away completely. It will become much less pronounced, but still persist. The neck is well suited for stewing in a cauldron. You need to simmer on a slow fire. Lamb fillet is stewed quickly enough. It is also better to fry steaks after pre-treating the meat.
- Always Marinate Non-Dairy Lamb Meat. When asked how to marinate lamb for the oven, professional chefs recommend adding cumin to it. This oriental spice has a subtle yet rich flavor that can overcome the lamb smell. Other Caucasian spices are also suitable, for example, cilantro, parsley, suneli hops, cumin. They should be mixed with oil (vegetable), garlic, pepper. In such a marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven love tomatoes, which can be used both in the marinade and in the cooking process.
- Lamb on the bone does not need to be baked to dryness. Evidence of its readiness is the pink juice that is released when the carcass is punctured. Overdrying the meat on the bone, you get tough meat.
Lamb in the sleeve step by step
The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the shell, the carcass will not lose a drop of juice, cook much faster, become soft. This technique can be used for roasting a leg of lamb, tenderloin, that is, large pieces of carcass.
Use:
- sheep - up to 1.5 kg;
- onions - 2 heads;
- garlic - 4 cloves;
- bay leaf, oregano, black peppercorns, basil;
- olive oil;
- hot pepper - 1 pod;
- wine vinegar - ½ tsp.
Cooking
- Prepare the meat, stuff it with chopped garlic and parsley (break the leaves into crumbs). Rub with pepper, salt.
- Make a fragrant mixture of olive oil, vinegar, herbs, hot peppers and peas, rub the meat with it.
- Chop the onion into rings, put in the sleeve. Put the meat on the onion "pillow", shake and put in the refrigerator. Such a piece takes 4 hours to marinate and another 3 hours to bake. Oven temperature - 200 °.
Quick and tasty recipes at home
We offer other solutions on how to quickly and tasty cook juicy lamb meat in the oven at home. You will like lamb with potatoes in the oven and with dried apricots. Meat can be chosen according to taste - both the neck and the back are suitable, although the ham is more often chosen. Easy to prepare, simple and takes almost no time.
Lamb baked in the oven with vegetables as in the photo
You will need:
- lamb meat - 500 g;
- potatoes - 5 tubers;
- carrots and onions - 1 head each;
- tomatoes - 3 pcs.;
- vegetable oil and any spices;
- water - half a glass;
- salt and pepper.
Cooking
- Sprinkle the meat in one piece with salt, pepper, selected spices.
- Chop the vegetables coarsely.
- Fold the meat with vegetables in a mold, sprinkle with vegetable oil and pour in water.
- In a preheated oven to 200 °, place the form, cover it with foil.
- After 1.5 hours, remove the foil and let the dish brown.
Lamb with dried apricots
Use:
- lamb meat - 3 kg;
- lamb broth - 600 ml;
- apricots or dried apricots - 100 g;
- garlic - 3 cloves;
- rosemary (dried or sprigs);
- olive oil - 3 tbsp. spoons;
- flour - 1 tbsp. spoon.
Cooking
- Grease the lamb carcass with oil. Using a deep knife, make deep cuts over the entire surface.
- Mix garlic with dried apricots (finely chop), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
- Heat the mold in the oven, put the meat in it. Bake it for 2 hours. Check readiness by piercing the meat. If you see pinkish juice, you can remove it from the oven.
- Prepare the sauce: use the fat from the mold, combine a small part of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour this sauce over the meat when serving.
Now you know how to cook lamb in the oven without smell and make it delicious. Our recipes for lamb in the oven will help decorate your table on a holiday, and make weekday dinners delicious in a new way!
Lamb baked in the oven, a favorite dish of many. But, not everyone knows how to properly cook juicy lamb with vegetables (and potatoes) baked in the oven. And this is definitely worth learning, because properly baked lamb is very tasty.
In addition to excellent taste, lamb has a number of advantages over beef and pork. It is not inferior in terms of protein content in meat, and useful amino acids, to the same beef. And in lamb fats, cholesterol is contained much less than in beef and pork.
Be sure to check out these recipes:
Those who constantly consume boiled lamb, or baked lamb in the oven, are less likely to suffer from such a common disease as atherosclerosis. Lamb is rich in iron, iodine, vitamins, lecithin, magnesium salts, potassium, sodium and minerals.
In a word, you can and should eat lamb. And will it be lamb baked with vegetables in the oven, or lamb baked in the oven with potatoes, or just baked, boiled lamb, it does not matter. Eat the one you like best.
Today, I propose to cook lamb baked in the oven with vegetables. Let's see what kind of products we need for this.
Lamb baked in the oven with vegetables
Products used:
- lamb (leg or shoulder) - 2 kg.,
- garlic - 1 head,
- a mixture of dry herbs (oregano, marjoram, thyme) - 1 tbsp. l.,
- salt - 0.5-1 tsp,
- thyme, rosemary - 5 sprigs each,
- ground black pepper - 2 tsp,
- potatoes (medium-sized) - 800 gr.,
- carrots - 400 gr.,
- broccoli - 400 gr.,
- olive oil - 50 ml.,
- dry white wine - 70 ml.,
- bell pepper (multi-colored) - 200 gr.,
- zucchini (small) - 1 pc.,
- tomatoes - 2-3 pcs.
Lamb with vegetables baked in the oven, cooking:
I want to say right away that not all vegetables that are indicated in the recipe can be used. And when baking lamb in the oven, change the combination of vegetables, thereby changing the taste of the dish itself. But, if you wish, you can use both.
Today I'm roasting lamb with zucchini, bell peppers and potatoes. So, let's go ... Wash the vegetables well, clean (if required). We cut the vegetables coarsely so that when baking the meat, they simply do not dry out for you, put them in a deep dish. Salt, pepper, pour dry herbs to them, mix. Let's put it aside for now.
Lamb, and it will be a leg or a shoulder blade, does not matter much, we wash it well, dry it, and rub it with salt. We make punctures with a knife, and put pieces of garlic and chopped thyme in them. We put it on a baking sheet, cover it with cellophane (polyethylene) and leave it for 1.5-2 hours, soak, marinate, so to speak.
Then we remove the film, grease the lamb with olive oil and send it to the oven preheated to 220 degrees for half an hour. In principle, I don’t immediately put vegetables to the meat so that they don’t burn out, the rest of the baking time will be enough for them.
Then we take out the meat, and reduce the oven to 160-170 degrees. Put the vegetables on a baking sheet to the lamb, sprinkle the meat with wine, put sprigs of thyme and rosemary on the lamb and vegetables, send it to the oven for 1.5 hours. Look at your oven, if the meat and vegetables are too brown, you can either reduce the temperature of the oven even more. Or cover the entire baking sheet with foil, pressing along the edges so that the foil does not slip.
We take out the finished baked lamb in the oven with vegetables (potatoes), take it out on a dish. We cover with foil (if you covered it in the oven, then you can use it), let the lamb baked with vegetables rest for 15-20 minutes. Then you can serve.
According to this recipe, lamb baked in the oven turns out tender, juicy, not overdried, so that you lick your fingers. Be sure to try to cook baked lamb and please your loved ones with a very tasty meat dish. Bon appetit!
Lamb in the European part of Russia is not as popular as pork or beef, and in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimum amount of fat in lamb, you can use it without fear for your figure.
Ideal for cooking is the meat of a young lamb. Meat is tasty, very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.
Lamb in the oven in foil - a step-by-step recipe with a photo
To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have a beautiful appearance and a fantastic aroma. It is this lamb that will become the crown dish on the festive table.
Cooking time: 3 hours 0 minutes
Quantity: 6 servings
Ingredients
- Lamb: 1.5 kg
- Dry spices: 20 g
- Salt: 10 g
- Soy sauce: 50 g
- Garlic: 1/2 large head
- fresh tomatoes: 50 g
- Mustard: 10 g
- Lemon juice: 2 tsp
Cooking instructions
How to cook lamb in the oven in the sleeve
The modern hostess is well, she has thousands of kitchen assistants to help cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.
Products:
- Lamb - 1.5-2 kg.
- Coarse salt - 1 tbsp. l.
- Mustard "Dijon" (in grains) - 2 tsp.
- Spices "Provencal herbs" - 1/2 tsp.
Technology:
- Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
- Grind the spices into powder (or take ready-ground ones), mix with salt.
- Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
- Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
- Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a golden crust appears.
Put the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. Dish of the day is ready!
Delicious lamb in the oven in pots
Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, time cannot be turned back, but it is quite possible to use pots for cooking modern dishes. Below is a recipe for lamb cooked in this way.
Products:
- Lamb (lean fillet) - 800 gr.
- Onion - 1-2 pcs.
- Potatoes - 12-15 pcs.
- Garlic - 1 head.
- Carrots - 2 pcs.
- Vegetable oil - 100 ml.
- Butter - 50 gr.
- Cheese - 100 gr.
- Spices (to the taste of the hostess), salt.
- Water.
Technology:
- You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, pat dry with paper towels and cut into cubes.
- Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions in half rings, carrots into thin slices).
- Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
- Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
- Salt, add spices, put a cube of butter. Top up with warm water, close the lids and place in the oven.
- Cooking time about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.
The family will be very happy with the unusually served dish, and will definitely ask for a repeat!
Recipe for lamb in the oven with potatoes
Lamb is considered quite fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes the dish very appetizing.
Products:
- Lamb - 1.5 kg.
- Potatoes - 7-10 pcs.
- Garlic - 4 cloves.
- Olive oil (can be replaced with vegetable oil).
- Rosemary and thyme, salt
- Dry white wine - 100 ml.
Technology:
- Prepare the ingredients. Peel the potatoes, rinse under water, cut into large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
- Clean the meat from films and excess fat, rinse, make deep cuts.
- Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Grate lamb well with fragrant marinade.
- Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
- Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".
If the baking dish is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate, spread the potatoes around. Sprinkle abundantly with herbs, and invite guests!
Lamb in the oven with vegetables
The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. It is worth trying to cook meat according to the following recipe.
Products:
- Lamb - 500 gr.
- Potatoes - 6-7 pcs.
- Carrots - 2-3 pcs.
- Onions - 2-4 pcs.
- Tomatoes - 3-4 pcs.
- Eggplant - 1 pc.
- Vegetable oil.
- Salt and spices, including hot and allspice, thyme, rosemary.
- Water - ½ tbsp.
Technology:
- Prepare lamb: clean from films and excess fat, rinse, dry, salt, sprinkle with spices, leave for pickling.
- During this time, prepare the vegetables. Clean and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
- Cut potatoes into slices, carrots and tomatoes into circles, onions into rings. Put the vegetables in one container, also salt and sprinkle with seasonings.
- The baking dish should be with a high side. Pour oil and water into it, put the meat, vegetables around.
- Bake for 1-1.5 hours at a temperature of 200 ° C, be sure to cover with a sheet of foil.
The perfect marinade for roast lamb in the oven
At the request “the perfect marinade for lamb meat”, the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can an ideal composition be obtained. And as a basis, you can take such a recipe.
Products:
- Onion - 1 pc.
- Garlic - 1 head.
- Chili pepper - 2 small pods.
- Zira - 1 tsp
- Thyme, rosemary - ½ tsp each
- Olive oil.
- Soy sauce.
Technology:
- Peel and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
- Mix with salt, spices, olive oil and soy sauce.
- Soak lamb in this marinade for several hours before sending it to the oven.
Herbs and spices will help to cope with the smell of lamb, which not everyone likes. The oil will keep the meat juices inside during baking. If desired, 2-3 tomatoes can be cut into the marinade.
Lamb ranks fourth in terms of calories among meats. Lamb fat is easily digested by the stomach without creating stress. The meat of a young lamb or milk lamb is indispensable in dietary nutrition, as it contains lecithin in sufficient quantities, which normalizes cholesterol metabolism in the body. Properly cooked lamb in the oven has an excellent taste and usefulness.
Lamb is chosen in a light red color, with white and elastic fat, it is not cooked for a long time, so it loses its incredible aroma, becomes tough and dry. Recipes depend on traditions in cooking. In the East they cook with dates or apricots, Mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, lamb with potatoes flavored with thyme or marjoram is preferred. The taste of fat is beaten off with mint sauce on vinegar. Red wine is suitable for alcoholic beverages.
How to determine the quality of meat
The first thing to pay attention to is color and intermuscular fat. The lighter the piece (light red or pinkish), the younger and fresher the meat. Burgundy-brown color indicates that the meat of an old animal and is unlikely to make a tender and tasty dish from it. Fat layers of white color speak of freshness. If the fat is yellowish and loose, it is better not to buy such meat.
High quality lamb is firm to the touch and elastic. If you sniff, there should not be any mustiness or rottenness. The denser the structure, the older the animal. If you are buying a dairy lamb (up to 8 weeks old) or a young lamb (up to 3 months old), please note that lambs are usually born from January to March.
Sometimes stores sell thawed lamb, which is passed off as fresh. Such meat is easy to determine by checking for elasticity by pressing on a piece. If the dimple is not leveled, and the surface becomes bright red, it is thawed. Secondary freezing and improper defrosting leads to a loss of taste and nutritional qualities.
Lamb countryside in Slovak style
The elegance of rustic lamb lies in the fact that the products practically do not mix and are served whole.
Ingredients:
- 1 kg lamb;
- 1 head of garlic;
- 1 st. l. vinegar (3%);
- 1 st. l. fat (if the meat is lean);
- 6 pieces of potatoes;
- 500 g of broccoli;
- salt, seasoning, herbs - to taste;
- fresh tomatoes and cucumbers.
Video recipe
Roast loin recipe
The loin is cut into portioned pieces, rolled in sauce and baked.
Ingredients:
- lamb loin with bone;
- 3 pcs. eggs;
- 1 cup breadcrumbs for breading;
- 3 tsp Worcestershire sauce.
Cooking:
- Cut the loin into equal pieces. In a bowl, mix the Worcestershire sauce with the eggs, dip each piece into the mixture and roll in breadcrumbs.
- Grease a baking sheet and place the pieces. Preheat the oven to 190 degrees, bake for 20 minutes on each side. Serve with fresh vegetables.
It is generally possible to cook Worcestershire sauce (the favorite sauce of the British) at home, however, it will not work to achieve identity. It is better to look for ready-made in stores.
Delicious Georgian recipe with vegetables
Lamb prepared according to this recipe is spicy, and vegetables are baked in juice and served as a side dish.
Ingredients:
- leg of lamb - about 2.5 kg;
- 1 eggplant;
- 700 g potatoes;
- 3 large garlic cloves (coarsely chopped)
- 1 large onion - cut into thin rings;
- 0.5 kg tomato;
- 1 st. l. finely chopped greens;
- salt, pepper, spices - to taste;
- ½ cup red wine.
Cooking:
- Stuff the leg with garlic, grate with salt and pepper, put in an oven preheated to 220 degrees, leave for an hour.
- At this time, cut the eggplant into pieces and salt to release the juice, then dry with a paper towel, cut the potatoes.
- About an hour after baking, drain the fat into a baking sheet, put vegetables there, salt and pepper, add oregano, add wine.
- Cover the leg of lamb with vegetables and bake for about another hour, stirring the vegetables from time to time so that they are well saturated with juice.
Serve with chopped tomatoes or pasta.
Roast with garlic and rosemary
The perfect recipe for the holidays. The dish on the table looks festive and appetizing. Treat is a great candidate for the New Year's menu.
Ingredients:
- lamb leg - about 2 kg;
- 1 lemon;
- 2 tsp dry mustard;
- 2 tsp crushed rosemary;
- 10 cloves of garlic;
- salt, pepper - to taste.
Cooking:
- Rinse the leg of lamb under running water, make cuts with a knife, stuff with garlic. It is advisable to distribute the garlic evenly so that the meat is well saturated with aroma and taste.
- Squeeze the lemon juice, mix with salt, pepper, rosemary, mustard. Grate the leg with the composition, wrap in cling film, leave in the refrigerator overnight. If there is no time, two hours is enough.
- Place the marinated lamb on a greased baking sheet.
- Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
- Remove the meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can shift the meat with fresh tomatoes and sweet peppers.
How to cook kare
