How to make lamb in a tracing paper oven. Lamb in foil baked in the oven: a step-by-step recipe with a photo. Roast with garlic and rosemary

Many do not like lamb for its specific smell. Although it is this meat that turns out to be fragrant, juicy, soft and very tasty. Of course, if you cook it right.

Mutton. Subtleties of cooking

• If the chicken is good in itself and does not particularly need spicy herbs, then lamb reveals its unique flavor thanks to fragrant spices and spices.
• What spices it will be, the hostess decides on her own, based on her own preferences. But still, you need to take into account the classic set of spices that are most suitable for lamb: dill, garlic, mint, marjoram, rosemary, sage, dzhusai, savory, thyme, bay leaf, basil, thyme, oregano.
• Lamb should always be marinated before roasting. Moreover, the exposure time in the marinade depends on the age of the carcass: the older it is, the longer the meat marinates. Sometimes pickling lasts for 2-3 days, but most often 8 hours is enough.
• To prepare the marinade, table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and spices, olive oil, natural yogurt are used. Proportions are created to taste.
• Before marinating on the leg, be sure to make several punctures on each side so that the marinade penetrates deeper into the tissues.
• The baking time depends on the temperature in the oven. But you always need to follow the rule: first, the meat is baked at a high temperature so that a fried crust forms on the surface, which “seals” the juice inside the piece of meat. Then the temperature is reduced and the meat is brought to readiness.
• Lamb is fatty meat. Before baking, part of the fat is removed, because it is he who gives the meat that specific smell that repels many. But if you remove all the fat, then the meat will turn out to be lean and dryish. Therefore, if the ham is lean, it is stuffed with lard.
• The lamb leg (ham) is prepared both on the bone and completely without it, focusing on the taste of the eaters.
• The optimal weight of a lamb leg for baking is 2-2.5 kg, including the bone.
• The ham is baked open, in a sleeve, in foil. But in any case, the leg of lamb should be covered with a golden crust. To do this, at the end of cooking, it is freed from the shell (foil or sleeve) and brought to readiness.

Leg of lamb baked with rosemary

Ingredients:

• leg of lamb - 2.5 kg;
• rosemary - 2 sprigs;
• olive oil - 50 g;
• garlic - 3 cloves;
• lemon peel.

Cooking method

• The lamb leg is processed by removing the tendons and excess fat, washed.
• Matured in the chosen marinade.
• Dry with paper towel.
• They make punctures in the leg, into which they stick rosemary, cut into pieces.
• Mix oil with chopped garlic and zest. Rub the mixture on the leg.
• Place it in a mold, greased with oil, and put in an oven heated to 220 ° C.
• After 30 minutes, the temperature is reduced to 170 ° C and baking is continued for another 1.5-2 hours, depending on the size of the leg and the age of the carcass.
• Leave the meat in the oven for 15 minutes, and then take it out and cut into portions.

Video recipe for the occasion:

Spicy lamb leg

Ingredients:

• leg of lamb - 1.2 kg;
• garlic - 5 cloves;
• rosemary - 1/2 tsp;
• peppercorns - 7-8 pcs.;
• olive oil - 150 g;
• bitter mustard - 1 tsp;
• lemon juice - 20 g;
• thyme - 1 tsp;
• bay leaf - 2 pcs.

Cooking method

• The lamb leg is washed and dried with a towel.
• All spices are crushed in a mixer and mixed with oil.
• The meat is poured over with a mixture, pressed down with oppression and left for 8 hours to marinate.
• The leg is slightly dried and placed on a baking sheet, which is sent to the oven, heated to 220 ° C.
• After half an hour, the temperature is reduced to 180 ° C and the leg is cooked for another 1 hour 15 minutes, periodically pouring the marinade.
• The finished dish is covered with foil and left for 10 minutes.

Lamb leg baked in a sleeve

Ingredients:

• leg of lamb - 2 kg;
• garlic - 4 cloves;
• mustard with grains - 1 tbsp. l.;
• wine vinegar - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• salt - to taste.

Cooking method

• The prepared lamb leg is washed and patted dry with a paper towel.
• For the marinade, mix all the spices.
• Deep punctures are made in the leg and rubbed with marinade.
• Place the leg in the sleeve and tie. Marinate 6-8 hours.
• The leg in the sleeve is placed on a baking sheet and sent to the oven, heated to 220 ° C, for half an hour.
• Then reduce the temperature to 180 ° C and bake the leg for another hour.
• Remove the baking sheet from the oven, cut the sleeve lengthwise. In this form, continue baking for another half hour, until a golden crust appears.
• Let the ham rest for 15 minutes and serve.

Lamb leg baked in breadcrumbs

Ingredients:

• leg of lamb - 2.5 kg;
• ground white crackers - 1 cup (250 ml);
• olive oil - 200 ml;
• chopped parsley - 3 tbsp. l.;
• chopped dill - 3 tbsp. l.;
• white wine - 50 g;
• curry - 1 tsp;
• garlic - 4 cloves;
• salt - to taste.

Cooking method

• A marinade is prepared from wine, oil (50 g), crushed garlic, curry and salt.
• The leg is placed in a bag, smeared with marinade and put in the refrigerator for a day.
• They take out a leg and pour oil on it.
• Crackers are mixed with dill and parsley and generously roll the leg in them.
• Put the leg on a baking sheet and send it to the oven, heated to 220 ° C. After half an hour, the temperature is reduced to 180 ° C and the meat is baked for another 1.5-2 hours.
• Let the ham rest for 20 minutes and serve.

Leg of lamb baked with potatoes

Ingredients:

• leg of lamb - 1.5 kg;
• rosemary - 3 sprigs;
• young potatoes - 1 kg;
• garlic - 3 cloves;
• red wine - 50 ml;
• olive oil - 50 mg;
• salt - to taste;
• ground black pepper - to taste.

Cooking method

• The prepared leg is dried, several deep incisions are made on the skin.
• The meat is stuffed with pieces of garlic, rubbed with salt, pepper and greased with oil.
• Grease a baking sheet with oil, put rosemary. A leg is laid on top of the grass.
• Lamb is baked at 220 ° C for 30 minutes, constantly turning over and pouring meat juice and wine.
• Spread a whole potato around the leg, salt, pepper and bake for another 15 minutes.
• The temperature is reduced to 180 ° C and the leg with potatoes is baked until the meat is ready (about 1.5 hours), not forgetting to pour over the released juice.

It is believed that the most useful marinade is obtained if it is prepared with the addition of cloves, red and black peppers, ginger and onions.

You can add lemon, garlic and herbs to the marinade, which improve its taste.

Scientists have proven that marinades prevent the formation of blood clots, and also prevent the occurrence of obesity.

Lamb has always been considered an exquisite oriental dish. Recently, she has settled in the western territories. It is easy to buy in butcher shops. Meet the heroine of this post, a leg of lamb baked in the oven.
Recipe content:

Of the entire ram carcass, it is the leg that has the least amount of fat, for this reason, for the first acquaintance with this type of meat, you should choose it. A baked leg of lamb in the oven can safely take center stage on the festive table. Usually this dish is always the main one, because. They do not cook every day, but only on special occasions. It looks beautiful, the aroma is amazing, the taste is amazing ... And at first glance it seems that it is extremely difficult to cook it and master the basics. But it is enough just to know a few tricks and subtleties, to be in a cheerful mood and have enough free time.

How to cook lamb leg - subtleties and secrets

Cooking a leg of lamb will be simple and even exciting if you follow all the subtleties and secrets. We understand what you need to know in order to delight home and guests with juicy and delicious meat.

• Ideal lamb meat with tender meat fibers and no characteristic odor, that is, milk lamb. However, it is difficult to buy this, so look for an animal up to 1.5 years old. You can determine it by the color of the fat: it should be light and elastic. Meat with yellow fat has a specific pungent odor that cannot be eliminated. Also pay attention to the tender muscle fibers: they should be light red. The meat is brown and deep red - the animal is old. This is only suitable for minced meat.
• Rinse the leg of lamb with hot water before cooking to wash away all the dirt that has stuck to it. Trim as much fat as possible from the meat. But it is not recommended to completely remove it, it prevents the dish from drying out. Therefore, leave it in a small thin uniform layer.
• A culinary sleeve or foil will help keep the maximum juices in the meat. For the same purpose, do not make punctures on the meat for stuffing. Juice will flow through these incisions.
• You can bake meat on your own, with various spices and seasonings, along with a side dish (potatoes, carrots, other vegetables, as well as fruits). Be guided by your own preferences.
• When baking a leg, it is advisable to separate the bone from the lamb meat. To do this, lay the leg on a cutting board with the fleshy side down. Make several cuts along the pelvic bone, separating the meat from all sides. Starting at the thin end of the bone, cut the meat down to the ball joint. Turn the bone out of the joint, cut the tendons, removing them.
• The leg is prepared depending on the weight. It is calculated as follows: 1 kg of carcass is baked for 40 minutes plus 20 minutes additionally for the whole piece. If there is a special cooking thermometer, a temperature probe, then install it in the thick part of the meat: the optimal readiness of the dish is if the temperature is 65 degrees. Focus on the following degrees of doneness: medium (medium) 54-57°C, good (medium-well) 60-63°C, well-done piece (well-done) 65-68°C.
• If you don't have a meat thermometer, measure doneness with a toothpick. Pierce a piece, transparent light-colored juice should come out of the puncture.
• Do not rush to immediately cut the finished meat, leave it for 20 minutes so that the juices inside are evenly distributed. Then the dish will turn out perfectly tender and tasty.
• When roasting, juice will be released from the meat, which is very tasty. It can be used to make sauce.
• Serve the finished meat to the table immediately after cooking, cutting it into thin slices. Otherwise, the fat will harden and the dish will not be so appetizing.

We got acquainted with the main subtleties and secrets of cooking a leg of lamb, it's time to learn about the nuances of the marinade. The marinade is an important part of the cooking process and should not be neglected. The meat must be given time to soak well, then it will reveal its rich aroma and taste.

To get the best result of baked lamb, spices and seasonings should be used. Culinary practice shows that mustard, paprika, ginger, lemon juice, thyme and oregano improve the taste of lamb perfectly. Dry herbs are good for rubbing your feet. Rosemary will allow you to improve almost every recipe. This spicy herb goes well with this meat. Experienced chefs recommend adding it when cooking fresh or dry.

In eastern countries, cinnamon and pine nuts are added to lamb dishes. You can also add basil, tarragon, sage, cardamom, sesame, mint, marjoram. These spices go well with lamb meat. The Central Asian seasoning - zira, will help to kill the specific mutton smell, it gives a spicy spicy note.

It is important to use spices in the right proportions and the right combinations so that the meat reveals its aroma and taste. The length of time the meat is in the marinade depends on the age of the animal and the size of the piece. Below are a few examples of marinade, recipes are designed for 1 kg of meat.

• Cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions, pass through a blender or twist in a meat grinder. Leave the meat in the mixture for 5-12 hours.
• Combine a glass of vegetable oil, lemon juice, parsley, bay leaves and peppercorns. Put the chopped carrots and chopped onion into the mixture. Pour in 200 ml of white wine and stir. The duration of pickling is a day.
• Grind two onions in half rings, add 5 chopped cloves of garlic, pour in half a glass olive oil, 3 tbsp. vinegar, put a sprig of rosemary, thyme, salt and pepper. Marinate 12 hours.
• Pour 1 tsp into 500 ml of water. sugar, put 2 chopped onions, uncut lemon, laurel, herbs, salt and cloves. Cook the products for 20 minutes, cool and lower the lamb. Leave it for 6 hours.
• Combine 2 chopped onions with chopped parsley, cilantro, basil, coriander and 500 ml of kefir. Stir and marinate for 10 hours.
• Mix 200 ml of pomegranate juice, 50 ml of vodka, herbs and spices and dip the meat into the composition. Marinate 8 hours.
• Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, red pepper and paprika. Coat the leg of lamb and leave for 12 hours.

The baked leg of lamb even sounds festive. It will decorate New Year's holidays, birthdays, anniversaries, meetings, and any celebration. Appetizing crust, juicy pulp, aroma of herbs - the decoration of any meal. Bake food observing all the subtleties, then guests and loved ones will definitely like an excellent edible gift.

• Calorie content per 100 g - 231 kcal.
• Number of servings - 2-3
• Cooking time - about 7.5 hours, of which 3 hours marinating, 3.5 hours baking

Ingredients:

• Lamb leg - 1 pc.
• Fresh rosemary - a couple of sprigs
• Garlic - 3 cloves
• Olive oil - 2 tbsp.
• Salt - 1 tsp or to taste
• Ground red and black pepper - a pinch
• Cilantro seeds - 0.5 tsp
• Sweet paprika - 1 tsp

As everyone has prepared, we proceed to the most important part of the culinary masterpiece!

Step by step cooking leg of lamb in the oven

1. Remove excess veins and films from lamb. Salt and pepper, rubbing food into the lamb flesh.
2. Make a sauce by combining olive oil, cilantro seeds, minced garlic and rosemary.
3. Spread the lamb leg with sauce and leave to marinate for 1-3 hours, but you can keep it in the refrigerator for a day.
4. Put the marinated lamb in a baking bag, tie it tightly on the sides to keep all the juice, and put the lamb in a preheated oven to 130 ° C for 1.5 hours to warm it up. After in the oven, increase the temperature to 200 degrees and wait another 1-2 hours.

Leg of lamb in the sleeve - the perfect combination of beauty, taste and aroma. Putting such a treat on the table, the dish will become a legendary meal, and Italian herbs with a spicy sauce will take care of it.

Ingredients:

• Lamb leg - 1.7-2 kg
• Coarse salt - 1 tbsp.
• Grainy Dijon mustard - 2 tsp
• Spices: rosemary, Provence herbs, cumin - 0.5 tsp each.

Step by step cooking leg of lamb in the sleeve

1. Cut off excess fat, fat and film from meat. Cut off unnecessary pieces.
2. Place all herbs in a mortar and grind.
3. Add salt and rub well.
4. Coat the meat with the resulting mixture. After that, coat with mustard and put the piece in the refrigerator for 3-4 hours, but it can be longer.
5. Preheat the oven to 220°C. Lamb put in a sleeve, put on a baking sheet and bake for 40 minutes. Then reduce the heat of the broiler to 180°C and bake for another 30 minutes.
6. Next, carefully cut the sleeve from above, pour over the meat with the secreted juice and continue baking for 20 minutes until golden brown.

Lamb does not apply to traditional dishes in our country. Therefore, it appears on our tables very rarely. And when it is cooked, the preparation is a grandiose culinary event. Leg of lamb in foil is a non-standard dish that will allow everyone to cook for the next festive meal.

Ingredients:

• Leg of a young lamb - 1 pc. weighing about 2 kg
• Rosemary or thyme - a few sprigs
• Mustard - 4-6 tablespoons
• Olive oil - 2 tbsp
• Honey - 1 tbsp.
• Lemon juice - 1 tbsp.
• Garlic - 1 head

Step by step cooking leg of lamb in foil

1. Wash the lamb ham and pat dry with paper towels.
2. Trim excess fat from the leg, leaving a thin layer.
3. Prepare the marinade. Peel the garlic and finely chop.
4. Mix mustard, honey, lemon juice, olive oil, minced garlic, thyme or rosemary leaves.
5. Grate the ham with salt and freshly ground pepper, coat with marinade, cover with rosemary and wrap with foil. Remove the piece for a day in the refrigerator.
6. Take the meat out of the fridge 2 hours before roasting and let it come to room temperature.
7. Grease a baking sheet with olive oil and place the ham without foil.
8. Heat the oven to 230°C and send the lamb for 15 minutes to form a golden crust. Then reduce the temperature to 100°C, cover the ham with foil and bake for 3 hours. Then reduce the temperature to 90°C and cook for another 1.5 hours. But the specific baking time depends on the weight of the lamb.
9. Leave the finished ham without unwrapping from the foil in a warm place for 15 minutes, to rest.

Lamb leg in the oven - recipe with vegetables

For the recipe for baked leg of lamb with vegetables, you can use all kinds of combinations of side dishes. For example, eggplant, tomato, bell pepper, zucchini, potatoes, carrots, etc. Baked lamb flavored with garlic and aromatic spices will be combined with any product, resulting in a real culinary delight.

Ingredients:

• Rear leg of a young lamb - 1.5 kg
• Garlic - 2 heads
• Rosemary (fresh or dry) - 3 sprigs
• Thyme - 1 tsp
• Potato - 1kg.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Paprika - 1 tsp
• White dry wine - 100ml
• Olive oil - 2 tbsp
• Salt, freshly ground pepper - 1 tsp each

Step by step cooking leg of lamb with vegetables

1. Rosemary, thyme, freshly ground pepper and 1 garlic clove rub with salt.
2. Add olive oil and stir.
3. Wash the leg of lamb, dry it, cut off excess fat, leaving a thin layer, and rub with the resulting mixture.
4. Wrap it in foil and refrigerate for 2 hours. Then take it out and let it warm up to room temperature.
5. Peel the onion and cut into halves.
6. Peel potatoes, wash and cut large tubers into halves or quarters.
7. Peel the carrots, rinse and cut into large bars.
8. Put the vegetables in a bowl, add finely chopped garlic, rosemary and paprika. Salt, pepper and drizzle with oil. stir
9. Put the leg of lamb in a greased baking sheet, spread the vegetables next to it and put the baking sheet in a preheated oven to 240 ° C for half an hour.
10. After that, pour wine or broth into a baking sheet, cover with foil, reduce the oven temperature to 180 degrees and bake for 1.5 hours.

Video recipes:

In fact, you can cook a large number of delicious dishes from lamb. For example, roast, various soups, pilaf. This list can be continued for a very long time. There are some secrets in cooking lamb. Having mastered them, even an inexperienced novice hostess will be able to cook a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

You can't overcook lamb. Properly fried meat will be very tasty and juicy.

Interesting!

Previously, lamb was considered a symbol of spring. In those days, this type of meat could only be consumed in the spring. Now lamb can be eaten throughout the year.

The main thing, of course, is the correct preparation of this meat. If you do everything as it is written in our instructions, you will get a truly delicious product that will decorate both a festive and everyday table. Your family will definitely appreciate your efforts.

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with a photo. This step is very important, because if you choose a tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant in taste. And here all the secrets of cooking will not help you. Therefore, it is worth taking seriously the choice of lamb.

First of all, pay attention to light-colored meat with white elastic streaks. The meat of an old ram is usually red in color and has yellow fat. From it you are unlikely to get a delicious dish, no matter how hard you try. Therefore, pass by such meat, and pay attention to the meat of a young lamb. The most successful and delicious dishes can only be prepared from it.

If the meat has an unpleasant odor, then this indicates that you have the meat of an old sheep in front of you. Another option is that the ram was not castrated. You should not take such meat either, because an unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, fragrant and juicy piece of meat that has just been taken out of the oven? And if on it ...

Depending on what you are going to do with lamb - boil, fry or bake - you should choose different parts of the lamb.

For cooking, neck, brisket or shoulder meat is well suited. For frying, choose the back leg. If you decide to cook lamb cutlets, then take a neck or, again, a shoulder blade. The back leg is good for baking as well as for frying.

How to properly cut lamb meat, so that later it can be baked in foil in the oven

This case also has its secrets. First of all, remove the inedible film from the meat and remove the surface fat. If there is a lot of this fat, then the taste of food will deteriorate greatly. But you don't need to remove all the fat either. The rest of it will give the meat extra juiciness.

It is best of course to take fresh lamb, not frozen. If you have frozen lamb, then re-freezing it is not recommended.

Now let's look at the secrets of cooking lamb, which we wrote about at the very beginning of the article.

• In no case should lamb be kept on fire for an excessive amount of time. So the meat will become dry and tasteless.
• One of the best options for cooking lamb is to bake it in foil or in a sleeve. Thus, the meat will turn out delicious, tender and juicy.

• The best option before cooking is to marinate the lamb in a sauce of your choice.

The sauce will help to kill the unpleasant smell of meat and give the dish juiciness and piquancy. For this purpose, it is best to use a sauce of sour apples and garlic. It is very good if you have time and you can leave the meat in the marinade for ten or twelve hours. In this case, it will be more convenient to marinate the lamb overnight, and in the morning you will get meat ready for cooking. But still, if you do not have time to wait, then you can marinate the meat for one hour.

• Lamb is very fond of spices. They make the taste of meat even more piquant and interesting. Here you can use all the seasonings that you like. But even in this case, you need to know the measure.

• Lamb is best served immediately after cooking, that is, warm. Cooled lamb will lose its taste.
• When frying, it is important to consider the location of the meat. It is best to put it fat side down. So the dish will turn out juicier and tastier.

Let's now look at a few recipes with photos of cooking lamb in foil and a sleeve in the oven.

If you have never cooked lamb and want it to be tasty and juicy, then this recipe is for you. Due to the fact that the meat will be baked in its own juice, the dish will turn out to be truly delicious. Large pieces of meat, such as a leg, are good for this dish.

Ingredients:

• lamb meat - a kilogram or a half,
• 2 small onions,
• 4 garlic cloves,
• black pepper,
• Bay leaf,
• basil,
• olive oil (but you can also use sunflower oil)
• hot pepper - 1 piece,
• half a teaspoon of wine vinegar.

Cooking:

• To begin with, the meat must be prepared for further cooking. Read above how to do it right. After that, peel the garlic, and divide the cloves into 4-5 parts. With these slices we will stuff lamb. After that, finely break the bay leaf and chop the meat with it in the same way as with garlic. Then rub the meat well with salt and pepper.
• Preparing the sauce for our meat. To do this, mix olive or vegetable oil with wine vinegar, add aromatic herbs and spices to it. Rub the lamb with this sauce.

• Now take care of the bow. It must be peeled, washed and cut into rings. Send the chopped onion to the roasting sleeve. Lay the meat on top of the onion. Shake the contents of the sleeve slightly and place in the refrigerator. There, the meat should marinate for about four hours.
• After four hours, remove the sleeve with meat and bake it in the oven for three hours at a temperature of two hundred degrees.

Ingredients :

• lamb meat in the amount of half a kilogram,
• 5 potatoes
• 1 carrot
• 1 onion
• ripe tomatoes - 3 pcs.
• you will also need spices, vegetable oil and water in the amount of half a glass.

Cooking:

• The meat does not need to be cut, we will cook it in a whole piece. It must be rubbed with salt, pepper and spices to your taste.
• Now take care of the vegetables. They need to be peeled, washed and cut into large pieces.
• Place meat and vegetables in a baking dish. Pour everything with vegetable oil and add half a glass of water to the mold.
• Then cover the form with foil and send it to the oven, which must be preheated to two hundred degrees.
• Roast the lamb in this form for an hour and a half, then remove the foil and leave the meat in the oven for a while so that it can brown.

Baked lamb - a royal dish! This delicious meat is ideal for special occasions and receptions. You will especially please them with men who cannot imagine their life without meat. Lamb turns out juicy and fragrant, it is prepared quite simply. You just need to know some of the subtleties of preparing this chic dish.

Get lamb of a light shade, the fat should be white and elastic. If the meat is sinewy and red or loose with yellow fat, then the lamb is too old, it will be harsh and dry when baked. A culinary masterpiece will turn out only from fairly young meat. It should not emit an unpleasant odor. If there is one, then the animal was either not castrated, or of advanced age. Both options will negatively affect the taste.

Now it's time to move from theory to practice! And start cooking amazingly delicious baked meat.

This recipe describes the preparation of a lamb shoulder, but it can also be replaced with a fillet, leg (by the way, one of the best options), saddle, spinal bone or thigh.

And be sure to cook for lamb light salad with herbs and sauce.

Ingredients:

• lamb shoulder -1.7 kg;
• garlic - a few cloves;
• Provence herbs, savory, tarragon, pepper, salt, ground ginger - to taste,
• vegetable oil.

Cooking process:

Rub lamb shoulder or meat on the bone with garlic squeezed through a press and a mixture of dry ground ginger, dry Provence herbs, thyme, tarragon, pepper and salt. You can use other combinations of spices that you like. Marjoram, rosemary, and saffron go well with lamb.

If you have free time and a desire to experiment, stuff the meat with salted pieces of lard, garlic, carrots and leave to marinate from 1 to 12 hours. If marinating for a long time, do not forget to put it in the refrigerator.

I do not suggest using mayonnaise for cooking lamb. Before sending a whole piece to the oven, grease the lamb with vegetable oil

and place in a rimmed baking dish. Put in an oven preheated to 180 degrees.

Pour the juice over several times. The cooking time of lamb in the oven is calculated according to the weight: 1 hour per 1 kg. Readiness can be determined by the color of the juice released when pierced.

A great addition to baked meat will be fragrant delicious sauces, for example, from sweet peppers or tomatoes. They are made quickly and simply. In a blender, it turns into a single mass Bell pepper, onion and a couple of cloves of garlic, stewed for about a quarter of an hour in olive oil, hot pepper, a little sugar, vinegar, salt are added. The sauce needs to be chilled.

No less interesting is the restaurant sauce for lamb with wine. Take 200 gr. tomato paste, onion, sweet pepper, a few olives (pitted) and 60 ml of dry white wine. In a frying pan with oil, you need to heat the pasta, add chopped onions, olives and peppers, salt, season with hot pepper, pour in the wine. Simmer for 15 minutes under the lid, not forgetting to stir.

Serve the baked lamb on a large beautiful dish with juicy greens and sauces.

Enjoy your meal!

Sincerely, Anyuta.

Irina Kamshilina

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

Content

Do you like delicious, hearty food? Then roast lamb is for you. The dish is prepared in different ways: lamb is baked in the oven in foil until a dark crispy crust forms, with a wine marinade. Meat cooked in this way is a great option for both a festive and everyday table. All lamb dishes are tasty, original, appetizing. The calorie content of 100 g of the product is 209 kcal.

How to prepare lamb

To make a culinary masterpiece delicious, you need to properly prepare the meat. This process starts from the moment you purchase the product. If you are baking lamb ribs, then ask the butcher to chop the piece you have chosen into the desired parts. Dry the meat with a paper towel before cooking. Remove excess fat.

You can do product processing. If you are roasting lamb in the oven, trim the ends of the ribs and cut off the skin crosswise for a decorative effect. Cut off the skin from the animal's leg, and make punctures on the meat with a knife, insert a rosemary potion, garlic. If you use frozen meat to roast lamb meat in the oven, then the defrosting process should be slow. Then the product will not lose its taste properties, rich aroma.

Marinade for lamb

How to marinate lamb for baking? The further taste of the dish will depend on this. The duration of such a procedure takes at least 2 hours, although ideally a day should pass. Thanks to the marinade, it is possible to get a juicy, tasty baked dish. There are a large number of recipes for obtaining a pickling composition. To prepare it, you will need the following ingredients:

• meat - 1 kg;
• onions - 3 pieces;
• vinegar 3% - 50 ml;
• granulated sugar - 2 small spoons;
• ground black pepper, salt.

Cooking:

1. Cut the meat into pieces in advance, add salt, pepper and onion, cut into large rings.
2. Pour everything with vinegar, previously mixed with sugar.
3. Mix everything, put under oppression, refrigerate for 24 hours.
4. Thanks to the resulting marinade, lamb in the oven can be baked to a state of low roasting, and there is no need to worry that it will be with blood.

Lamb baked in a sleeve with potatoes

You can cook lamb in the oven at the same time as the side dish, which will be potatoes. Thanks to the placement of all the ingredients in the sleeve, you will be able to get a fragrant, mouth-watering dish for holiday table. An important role in this process is played by spices, which will give the final product a rich and interesting taste. To cook lamb in the oven with potatoes, stock up on the following products:

• meat - 1 kg;
• potatoes - 1 kg;
• onions -1 kg;
• hops-suneli - a teaspoon;
• vegetable oil;
• pepper, salt.

Cooking:

1. Prepare lamb for baking, chop potatoes, onions into large pieces.
2. Place spices, salt in a container, process the meat with the resulting composition.
3. Put everything in a sleeve, shake and send to a baking sheet.
4. It is necessary to bake in a sleeve at a temperature of 200 degrees. The duration of the procedure is 2 hours.
5. At the end of baking, open the sleeve so that the lamb and potatoes in the oven are lightly browned.

Quick recipe for lamb ribs with vegetables and herbs

If you do not like to mess around in the kitchen for a long time, use the easy, simple recipe. Buy ribs. They are quickly fried, and thanks to spices and vegetables, they will acquire an unusual and pleasant smell. How delicious to cook lamb in the oven? Stock up on these ingredients:

• lamb ribs - 0.5 kg;
• potatoes - 5 pcs.;
• green pepper - 4 pcs.;
• eggplant - 3 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• spices, salt, olive oil, garlic.

Procedure:

1. Prepare the ribs, marinate the meat with the addition of spices, olive oil. Send to refrigerator.
2. Grill the ribs and cook the vegetables. Peel off the skin, cut into cubes.
3. In the container where the lamb will be baked in the oven, fold the ribs.
4. Fry garlic and onion, pepper and eggplant in a pan. Do the same with carrots.
5. Put everything in a container with the ribs. Put the lamb in the oven, set the temperature to 220 degrees. Baking time - 80 minutes.

How delicious to bake lamb on the bone with dried apricots

The baked meat of a young lamb on the bone is the most juicy and delicious dish. In addition, it is very quick and easy to prepare. The most important thing in this process is a properly selected lamb carcass. Also take care of the spices, because they allow you to make the taste of meat expressive and unusual. To cook in the oven, you will need the following products:

• meat on the bones - 1 kg;
• black and white ground pepper;
• dried basil;
• dried apricots;
• vegetable oil.

Procedure:

1. Cut the meat into large pieces and so that each one has a bone. Put the product in a baking dish, add salt, pepper and dried basil.
2. Spray oil on top, cover with a piece of sleeve. Place the container with the meat in the oven for 40 minutes. Baking time depends on the size of the pieces. If you find that the juice is not pink, but clear, wait until the dish is golden brown.
3. To achieve this effect, it will turn out if you slightly open the sleeve for baking.