→ Lamb fillet in the oven recipe. Marinade for lamb in the oven: the best recipes. Delicious Georgian recipe with vegetables

Lamb fillet in the oven recipe. Marinade for lamb in the oven: the best recipes. Delicious Georgian recipe with vegetables

step by step recipe with photo

A whole leg of lamb baked in the oven is a wonderful holiday main course for a large group. Meat prepared according to this recipe turns out to be very tender, as they say: “you can even eat it with your lips.” In addition, garlic and many spices fill the dish with magnificent, inherent aromas and unsurpassed taste.

Ingredients

  • leg of lamb – 1 pc. weighing 1.5-2 kg
  • garlic – 4-5 cloves
  • khmeli-suneli seasoning – 1 tsp.
  • ground paprika – 1/2 tsp.
  • ground hot pepper – 1/4 tsp.
  • ground black pepper – 1/4 tsp.
  • salt - to taste
  • vegetable oil – 1 tbsp. l.

You will also need food foil.

Number of servings: 5-6.

Preparation

1. When buying a leg of lamb at the market, be sure to ask the seller to chop it bone by bone into portioned pieces. This will save you from having to cut it at home, and even serve it on festive table such a leg will be more comfortable.

A few hours before cooking, remove the leg from the refrigerator to allow the lamb to reach room temperature.

Preheat the oven to 180°C.

In a small container, mix suneli hops, paprika, ground bitter and black pepper, and salt.

2. Remove the peel from the garlic cloves and cut crosswise into thin slices.

3. Rinse the leg of lamb as thoroughly as possible under cold running water. This must be done to remove small pieces of wood and bone fragments, which, as a rule, stick to the meat when chopping.

Dry the lamb thoroughly with paper towels.

Rub the leg all over with the seasoning mixture. Place the garlic slices on top and insert into the slits.

4. Cover a baking sheet with a sheet of food foil and grease it with vegetable oil using a pastry brush. Place the prepared leg on the foil.

5. Pack the lamb in foil so that there is not even a tiny hole. Otherwise, the aromatic juice formed during baking will leak out and the meat will turn out dry.

Place the baking sheet on the middle rack of the oven for 1.5 hours.

After the specified time has passed, remove the baking sheet and very carefully, being careful not to get burned by the steam, unroll the foil.

6. Temperature oven increase to 200°C.

Place the pan with the meat back in the oven and cook for 15-20 minutes until golden brown.

Place the leg of lamb on a large platter. Garnish with parsley leaves, onion rings or slices, green onion feathers, tomato slices, pieces of fresh hot pepper. Serve immediately without waiting for the fat to harden.

Note to the hostess

You can cook lamb shoulder in the same way.

For a richer flavor, you can sprinkle the leg with fresh rosemary needles before baking. You will need 1 teaspoon.

You can use different ones. As a rule, such meat is soaked in cream sauce, garlic, tomato and others. We will tell you how the mentioned and other marinades are made in this article.

Step-by-step recipe for lamb marinade (for baking in the oven)

Surely all housewives know that after baking lamb almost always becomes tough and dry. Most often this occurs due to the use of the wrong marinade. Therefore, the meat of such a domestic animal requires a special method of preparation.

So, to make a marinade for lamb, you need to prepare:

  • lamb shoulder - about 1 kg;
  • natural yogurt without additives - approximately 250 ml;
  • garlic cloves - 2 pcs.;
  • ginger, finely grated - about 1 large spoon;
  • fresh cilantro - approximately 40 g;
  • crushed chili pepper, black pepper and salt - to your taste.

Cooking process

(lamb) in the oven should be done immediately before soaking the product. We decided to take this sauce as a basis. natural yogurt. This product can also make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

Vinegar marinade for lamb in the oven

In the sleeve, this meat turns out to be especially tender. What is this connected with? The fact is that in the bag this product is baked in own juice, and also in marinade. Therefore, it is very important to make a special dressing for it.

So to cook delicious marinade for lamb, you need to purchase:

  • fresh lamb (tenderloin) - 1 kg;
  • onions - about 3 pcs.;
  • table vinegar 3% - 150 ml;
  • salt and ground pepper - use at your discretion.

Cooking method

Marinade for lamb baked in the oven does not necessarily need to be prepared separately from the meat. It can be done in the process of preparing the main product for baking.

So, before heat-treating the meat, wash it thoroughly, and then cut off all unnecessary veins, films, etc. After this, the lamb is divided into the necessary pieces. They are placed in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the ingredients, be sure to add sweet onion, which is first peeled and then chopped into half rings. Also pour a little into the bowl with the meat and add table vinegar.

Once again mix the ingredients with your hands, cover them with a lid and leave them in this form for room temperature. If meat product was completely thawed, you will only need two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb in the marinade.

As soon as the meat product becomes aromatic and forms juice, it is placed in a culinary sleeve, into which all the broth and marinade that has accumulated in the bowl must be poured.

After tightly tying the bag of lamb, place it on a baking sheet and put it in the oven. Maintaining a temperature of 190 degrees, the meat is baked for about 60 minutes. During this time, even more aromatic broth should accumulate in the cooking sleeve. At the same time, the lamb should become as juicy, tender and soft as possible.

After heat treatment The pieces of meat are carefully removed from the sleeve and placed on a large dish. After adding aromatic broth to them, they are sprinkled with cilantro or finely chopped green onions, and then served to the table along with some side dish.

Bake meat in foil with tomato cream sauce

To prepare this dressing you will need the following ingredients:

  • fresh lamb (any part) - 2 kg;
  • the fattest cream - about 100 ml;
  • ripe tomatoes - 2 pcs.;
  • cilantro, onions - to your taste;
  • granulated sugar - 2 dessert spoons;
  • lemon juice- 10 ml;
  • salt and ground pepper - use at your discretion;
  • dried parsley, dill and other seasonings - to taste.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving milk product aside, start preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

Let's sum it up

Now you know how to make marinade for lamb for baking in the oven. Using these and other recipes for preparing homemade dinner, you are sure to get a tasty, juicy, tender and very aromatic meat dish. It should be recalled that lamb goes perfectly with potatoes, fresh vegetables, rice and herbs. It is with these products that it is recommended to serve it at the family table.

17.01.2019

Not every professional cook knows how to properly cook lamb. This meat requires pre-processing. It can be fried, baked, smoked, salted, pickled and even steamed. In today's article we will discuss how to cook lamb in the oven. Let's look at the recipe with vegetables in detail.

Cooking lessons

It’s not only in eastern countries and the Caucasus that lamb can be cooked deliciously and correctly. Each of you can cope with such a culinary task. Professional chefs recommend using young lamb for cooking, the age of which reaches a maximum of three months.

On a note! Such meat is commonly called dairy meat. And if the tenderloin of an adult ram has a specific odor that needs to be eliminated, then milk lamb has a neutral odor and does not require pre-marinating or soaking.

It is also worth noting that young lamb meat contains a high concentration of nucleic acid necessary for the human body.

It is better to buy lamb fresh and only from trusted suppliers. If you are unable to find dairy lamb on the market, purchase lamb tenderloin, but provided that the ram is no more than 18 months old. Even such meat will take much longer to cook and must be soaked and marinated.

Lamb loin in the oven will be incredibly tasty, juicy and healthy. Choose the cooking recipe at your discretion. Cooking lamb tenderloin is not difficult, especially if you know some culinary secrets.

  • You can bake lamb tenderloin in foil, a sleeve, on a baking sheet or in a roasting pan;
  • It is not necessary to pre-process or marinate young lamb tenderloin;
  • if the meat is old, then it should first be soaked in chilled water and then lightly boiled;
  • The marinade gives the baked lamb a special taste; it is best to use cumin, basil, a mixture of ground peppers, dried Italian and Provençal herbs, turmeric;
  • add additional vegetables, for example, potatoes, zucchini, eggplant, onions, sweet peppers, carrots, tomatoes;
  • special delicate taste baked lamb will be given hard cheese;
  • Meat baked with fresh tomatoes will turn out juicy;
  • if you like stewed food, cook lamb in a clay pot;
  • a low-calorie treat baked in a sleeve;
  • add sauces to improve the taste; it is advisable to season already baked lamb with sauces.

What else should you pay attention to? Let's discuss what marinade to use. Traditionally, freshly squeezed lemon juice mixed with refined olive oil is used to marinate lamb. You can use the pulp of ripe tomatoes, cream with an average percentage of fat content, soy sauce.

If you are lucky enough to purchase milk lamb, then you can simply rub it with spices and send it to the oven for baking.

Like any other meat dish, baked lamb requires addition in the form of a side dish. You can serve lamb with rice, boiled beans, and potatoes. Even better, sprinkle the baked meat with herbs and pour plenty of spicy sauce over it.

On a note! Lamb is baked on the grill. If your oven is equipped with this function, be sure to use it.

It's time to move from theory to practical exercises. Let's cook some lamb ribs. Your family members have certainly never tasted such yummy food. If you smell a specific smell, be sure to soak the meat or boil it for 10-15 minutes in boiling water. The highlight of this treat will be the unusual apricot sauce.

Ingredients:

  • rack of lamb - four pieces;
  • granulated sugar - one pinch;
  • onion - one head;
  • hot capsicum – ½ pod;
  • Bell pepper– two pieces;
  • salt;
  • olive oil - one table. spoon;
  • potatoes - six pieces;
  • spices;
  • garlic cloves – five pieces;
  • pepper mixture;
  • large apricots - 10 pieces.

Preparation:

  1. To make the rack of lamb juicy and flavorful, it is best to use fresh meat.
  2. If your product is frozen, it should be left to thaw at room temperature. We thoroughly wash the lamb on the rib and dry it with paper napkins.
  3. We need to make cuts, so we scrape the meat and fat layers off the bones with a knife.
  4. Once again, thoroughly wash the lamb and dry it. We will not need the trimmed pieces to prepare this dish. But you can use them to make soup.
  5. Rub each rack of lamb with salt, a mixture of ground peppers and spices. Leave for some time to marinate.
  6. Pour refined olive oil into the frying pan. Heat it up and lay out one piece of lamb at a time.
  7. Fry on each side for a couple of minutes until golden brown.
  8. Transfer the fried pieces of rack of lamb to a plate and set aside.
  9. We wash the potato tubers with their skins, dry them and cut them into large cubes.
  10. Peel and wash the sweet peppers and chop into strips.
  11. Chop the onion. Line a baking sheet with parchment paper and place the vegetables on it.
  12. Salt the vegetable mass, sprinkle with spices and add the fried rack of lamb.
  13. Place in the oven for 25 minutes and bake at 200°.
  14. Wash the apricot fruits and remove the pits. Transfer the pulp to a blender container.
  15. Peel the garlic cloves and cut off half a pod of hot pepper.
  16. Add these ingredients to the apricot pulp, beat everything until the consistency of puree.
  17. Add literally one pinch of granulated sugar and stir. Flavored sauce ready with spicy notes.
  18. Cut the baked rack of lamb into portions and transfer to a plate.
  19. Add baked vegetables and prepared apricot sauce.

Lamb ranks fourth in calorie content among meat varieties. Lamb fat is easily digested by the stomach without creating any stress. The meat of young lamb or suckling lamb is irreplaceable in dietary nutrition, since it contains lecithin in sufficient quantities, which normalizes cholesterol metabolism in the body. Properly cooked lamb in the oven is different great taste and usefulness.

Lamb is chosen to be light red in color, with white and elastic fat; it is not cooked for a long time, so it loses its incredible aroma and becomes tough and dry. Recipes depend on culinary traditions. In the East they cook with dates or apricots; Mediterranean dishes contain olive oil, tomatoes, garlic, and wine. In the northern regions, they prefer lamb with potatoes, flavored with thyme or marjoram. The taste of fat is reduced with mint sauce and vinegar. From alcoholic drinks red wine is suitable.

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. A burgundy-brown color indicates that the meat is old and is unlikely to be tender and tasty dish. White fat layers indicate 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 be no mustiness or rottenness. The denser the structure, the older the animal. If you are purchasing a suckling lamb (up to 8 weeks) or young lamb (up to 3 months), keep in mind that lambs are usually born between January and March.

Sometimes stores sell thawed lamb, which they pass off as fresh. Such meat can be easily identified by checking for elasticity by pressing on a piece. If the dimple has not leveled out and the surface has become bright red, it is defrosted. Secondary freezing and improper defrosting leads to loss of taste and nutritional qualities.

Country lamb in Slovakian style


The beauty of country lamb is that the products are practically not mixed and are served whole.

Ingredients

Servings: 10

  • mutton 1 kg
  • garlic 1 PC
  • vinegar 3% 1 tbsp. l.
  • fat (if meat is lean) 1 tbsp. l.
  • potato 6 pcs
  • broccoli 500 g
  • salt, spices to taste

Per serving

Calories: 197 kcal

Proteins: 17.5 g

Fats: 14 g

Carbohydrates: 0 g

1 hour. 40 min. Video recipe Print

    Separate broccoli into florets and rinse well.

    Boil water in a saucepan and add cabbage. Cook for 10 minutes with the lid closed, then drain in a colander.

    Rub the lamb with garlic, sprinkle with salt, place in a greased baking sheet.

    Bake in the oven at medium temperature until browned (30 minutes). Next, reduce the temperature and continue cooking, periodically pouring the released juice (an hour and a half). If there is not enough juice, add a little water.

    You can determine readiness by using a toothpick to prick a piece of lamb.

Cut the finished dish into small portions, arrange beautifully on a plate, pour over the juice obtained during frying, and lightly sprinkle with thyme or thyme. Cover the lamb with broccoli, cucumbers and tomatoes, sprinkle with herbs. Those who don’t like cabbage can replace them with potatoes, but this will increase the calorie content.

Leg of lamb baked in foil

Pre-marinate the leg of lamb overnight in a mixture of garlic, rosemary, mustard, lemon zest, and honey.

Ingredients:

  • leg of lamb(2-2.5 kg);
  • 4 tbsp. l. honey;
  • 2 tbsp. l. fresh rosemary;
  • 2 tbsp. l. not hot mustard;
  • 1 tsp each lemon zest, ground black pepper, sea salt (coarse);
  • 3 cloves of garlic (pre-chopped).

Preparation:

  1. Mix mustard with honey, garlic, lemon zest, rosemary, black pepper.
  2. Rub the foot thoroughly and leave it in the refrigerator overnight in a sealed container.
  3. Preheat the oven to 230 degrees. Salt and place the leg on a roasting rack (grill), the fat will drain into the pan placed below.
  4. Bake for 20 minutes. Then reduce the temperature to 200 degrees and keep in the oven for about another hour.
  5. If the meat burns, place foil on top.
  1. Place the baking tray with the juice on the stove, add half a glass of water and the same amount of red wine.
  2. Thicken the gravy with a small amount of starch, which is diluted in cold water.
  3. Heat on the stove, stirring constantly, and serve with meat.

It's best to let it sit for about 10 minutes before cutting. Place the chopped lamb beautifully on a dish and serve with vegetables (fresh tomatoes and cucumbers) and gravy.

Video recipe from Stalik Khankishiev

Leg of lamb in sleeve

The recipe is very simple, you don’t need to constantly stand at the stove and make sure that the lamb doesn’t burn. In 2 hours you will have a very tasty and complete dinner for the whole family.

Ingredients:

  • leg of lamb;
  • 8 pcs. large potatoes;
  • 4 things. medium carrots;
  • 3 sprigs of rosemary, thyme, mint;
  • salt, black pepper, seasoning - to taste.

Preparation:

  1. Rinse the leg of lamb well under running water and dry with a paper towel.
  2. Rub each side with spices (do not add salt) and leave to marinate for 2 hours.
  3. At this time, prepare the vegetables: peel the potatoes, cut in half, carrots - lengthwise into 4 parts. Sprinkle the vegetables with salt and pepper, mix, place in a sleeve, adding rosemary, thyme and mint. Salt the lamb, place it in a sleeve on top of the vegetables, and pinch the edges of the sleeve.
  4. The sleeve is placed on a baking sheet and placed in a preheated oven, fried for an hour and a half at a temperature of 180 degrees.
  5. After the time has passed, take out the baking sheet, carefully cut the sleeve, place the meat and vegetables on a dish and serve.

There is nothing complicated in preparing the dish. Lamb is prepared as simply as rabbit.

Video recipe

Baking loin recipe

The loin is cut into portions, rolled in sauce and baked.

Ingredients:

  • lamb loin with bone;
  • 3 pcs. eggs;
  • 1 cup breadcrumbs;
  • 3 tsp. Worcestershire sauce.

Preparation:

  1. Cut the loin into equal pieces. In a bowl, mix Worcestershire sauce with eggs, dip each piece into the resulting mixture and roll in breadcrumbs.
  2. Grease a baking tray 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 prepare Worcestershire sauce (the favorite sauce of the British) at home, although it will not be possible to achieve the same identity. It's better to look for ready-made ones 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 cloves of garlic (coarsely chopped);
  • 1 large onion – cut into thin rings;
  • 0.5 kg tomato;
  • 1 tbsp. l. finely chopped greens;
  • salt, pepper, spices - to taste;
  • ½ glass of red wine.

Preparation:

  1. Stuff the leg with garlic, rub with salt and pepper, place in an oven preheated to 220 degrees, leave for an hour.
  2. At this time, cut the eggplant into pieces and add salt to release the juice, then dry with a paper towel and cut the potatoes.
  3. About an hour after baking, pour the fat into a baking tray, put vegetables there, salt and pepper, add oregano, add wine.
  4. Cover the leg of lamb with vegetables and bake for about another hour, stirring the vegetables periodically so that they are well saturated with juice.

Serve with chopped tomatoes or pasta.

Roasting with Garlic and Rosemary


The perfect recipe for the holidays. The dish on the table looks festive and appetizing. The treat is an excellent candidate for the New Year's menu.

Ingredients:

  • leg of lamb - about 2 kg;
  • 1 lemon;
  • 2 tsp. dry mustard;
  • 2 tsp. chopped rosemary;
  • 10 cloves of garlic;
  • salt, pepper - to taste.

Preparation:

  1. Rinse the leg of lamb under running water, make cuts with a knife, and stuff it with garlic. It is advisable to distribute the garlic evenly so that the meat is well saturated with aroma and taste.
  2. Squeeze lemon juice, mix with salt, pepper, rosemary, mustard. Rub the mixture onto your leg, wrap it in cling film, and leave it in the refrigerator overnight. If you don't have time, two hours is enough.
  3. Place the marinated lamb in greased baking foil.
  4. Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
  5. Remove the finished meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can top the meat with fresh tomatoes and sweet peppers.

How to cook rack


The recipe is considered a delicacy, and if you prepare it with rhubarb sauce, add red wine and rosemary, you can feel the French notes, because it is in France that they love to cook rack of lamb.

Ingredients:

  • 2 pcs. rack of lamb (ribs with bone);
  • 1 glass of red wine;
  • 100 g brown sugar;
  • 200 g rhubarb;
  • 4 things. shallots;
  • 2 tbsp. l. olive oil;
  • 4 cloves of garlic;
  • sprig of rosemary;
  • salt, pepper - to taste.

Preparation:

  1. Rinse the kare well and dry with a paper towel. Pour oil into a frying pan, add garlic and rosemary. As soon as the aroma of spices develops, add a square.
  2. Fry until golden brown on both sides.
  3. Place the fried meat in a baking dish and place in an oven preheated to 200 degrees for 25 minutes.
  4. While the rack is cooking, prepare the sauce.
  5. Pour sugar into a frying pan, pour in half a glass of water, put on medium heat and wait until it melts (caramelization occurs). After pouring in the wine, cut the shallots into boats.
  6. Remove the pan with the wine when it has evaporated by almost half. In the pan where the lamb was fried, fry the onion.
  7. As soon as the onion becomes soft, add the rhubarb, fry for another 2 minutes, pour in the sauce. Reduce heat and continue to simmer until required consistency.
  8. Remove the finished lamb from the oven, cut into pieces and serve, seasoned with sauce.

Will fit the square fresh vegetables and red wine.

I looked at 7 simple and delicious recipes for baking lamb in the oven.

Lamb in the European part of Russia is not as popular as pork or beef, and it is completely in vain. Lamb meat is very useful product, which contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty, very healthy, especially if you choose The right way preparations. 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 - step by step recipe with photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Your mark:

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

    Prepare a good piece of lamb in advance. A shoulder blade or brisket would work well, or you could use the back of a ram.

    Salt the meat and sprinkle with spices.

    Rub the ingredients well into the meat with your hands.

    Place crushed garlic and chopped tomato in a separate bowl. Pour in soy sauce and lemon juice.

    For some piquancy, add mustard to the bowl with the future marinade.

    Mix everything well.

    Place the meat into the prepared marinade. Very carefully, dip the lamb in the marinade on all sides. Leave it to marinate for 30 minutes in a bowl.

    Roll the meat into a roll and pack it tightly in foil.

    Bake lamb at 200 degrees (1.40-2 hours).

    Fragrant, tender lamb meat can be served.

How to cook lamb in the oven in the sleeve

The modern housewife is lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time 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.
  • Dijon mustard (beans) – 2 tsp.
  • Herbs de Provence spices – 1/2 tsp.

Technology:

  1. Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
  2. Grind the spices into powder (or take ready-made ground ones), mix with salt.
  3. Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
  4. Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
  5. Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

  • Lamb (lean fillet) – 800 gr.
  • Onions – 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 hostess’s taste), salt.
  • Water.

Technology:

  1. You need to start with lamb, ideally it should be chilled, but you can also use frozen. Rinse the meat, dry with paper towels, cut into cubes.
  2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
  3. Heat a frying pan with vegetable oil, put the meat cubes in it, and fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another frying pan.
  4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour down a little vegetable oil. Place in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
  5. Add salt, add spices, add cubes butter. Add heated water, close the lids and place in the oven.
  6. Cooking time is 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 a fairly fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baked, a golden brown crust is formed, making 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:

  1. Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
  2. Clean the meat from films and excess fat, rinse, and make deep cuts.
  3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
  4. Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
  5. Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate and distribute the potatoes around. Sprinkle generously with herbs and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. 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:

  1. Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
  2. During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
  3. Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
  4. The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
  5. Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

  • Onions – 1 pc.
  • Garlic – 1 head.
  • Chili pepper – 2 small pods.
  • Zira – 1 tsp.
  • Thyme, rosemary - ½ tsp each.
  • Olive oil.
  • Soy sauce.

Technology:

  1. Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
  2. Mix with salt, spices, olive oil and soy sauce.
  3. Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

Many people do not like lamb because of its specific aroma, but it is almost completely absent in the meat of young lamb or lamb. When purchasing, you need to pay attention to the freshness of the meat, the presence of a small amount of fat and film.

To prepare lamb, no special spices are required, but “older” lamb must be marinated. To do this, you can use your favorite seasonings and spices, aromatic herbs.

Some housewives recommend soy sauce or lemon; in the Caucasus, tomatoes are usually added.

The best cooking method is baking on a baking sheet; it turns out to be relatively easy, but at the same time tasty and beautiful.

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