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Fry the lamb in the oven. Oven baked lamb

Lamb ranks fourth in calorie content among meat varieties. Lamb fat is easily absorbed by the stomach, without creating stress. The meat of a young lamb or milk lamb is indispensable in dietary nutrition, since it contains a sufficient amount of lecithin, which normalizes the metabolism of cholesterol in the body. Properly cooked lamb in the oven has excellent taste and health benefits.

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. The recipes depend on the culinary tradition. In the East, it is cooked with dates or apricots, Mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, they prefer lamb with potatoes, flavored with thyme or marjoram. The taste of fat is beaten off with mint sauce and vinegar. From alcoholic beverages red wine is suitable.

How to determine the quality of meat

The first thing to look for is color and intermuscular fat. The lighter the piece (light red or pinkish), the younger and fresher the meat. The burgundy brown color indicates that the meat of an old animal and it is unlikely that a delicate and tasty dish will turn out from it. Fat layers white talk about 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 smell it, there should be no mustiness or rottenness. The denser the structure, the older the animal. If you buy a milk lamb (up to 8 weeks) or a young lamb (up to 3 months), keep in mind that usually lambs are born from January to March.

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

Country lamb in Slovak


The grace of rustic lamb lies in the fact 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 the 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 minutes Video Recipe Print

    Disassemble the broccoli into inflorescences, rinse well.

    Boil water in a saucepan, add cabbage. Cook for 10 minutes under a closed lid, then discard in a colander.

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

    Bake in the oven at medium temperature until lightly browned (30 minutes). Then reduce the temperature and continue cooking, periodically pouring over the allocated juice (hour and a half). If there is little juice, pour in a little water.

    You can determine readiness with a toothpick, pricking a piece of lamb.

Cut the finished dish into small portioned pieces, beautifully lay out on a plate, drizzle with the juice obtained during frying, lightly sprinkle with thyme or thyme. Cover the lamb with broccoli, cucumbers and tomatoes, sprinkle with herbs. Those who do not like cabbage can be replaced with potatoes, only the calorie content will increase from this.

Leg of lamb baked in foil

Pre-marinate the leg of lamb overnight in a mixture of garlic, rosemary, mustard, lemon zest, 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. lemon zest, black pepper, sea ​​salt(large);
  • 3 cloves of garlic (pre-chop).

Preparation:

  1. Mix mustard with honey, garlic, lemon zest, rosemary, black pepper.
  2. Rub the leg well and leave overnight in the refrigerator in a sealed container.
  3. Preheat the oven to 230 degrees. Season with salt and place the leg on the roasting pan (wire rack), the fat will drain into the baking sheet below.
  4. Bake for 20 minutes. Then reduce the temperature to 200 degrees and keep it in the oven for about an hour.
  5. If the meat burns, put foil on top.
  1. Put a baking sheet with juice on the stove, add half a glass of water, 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, serve with the meat.

It is best to let sit for about 10 minutes before starting slicing. Arrange the chopped lamb beautifully on a dish, 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 do not need to constantly stand at the stove and make sure that the lamb does not burn. After 2 hours, you will have a delicious 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, dry it with a paper towel.
  2. Grate with spices on each side (do not salt), leave to marinate for 2 hours.
  3. At this time, prepare vegetables: peel potatoes, cut in half, carrots - lengthwise into 4 parts. Sprinkle vegetables with salt and pepper, mix, put in a sleeve, add rosemary, thyme and mint. Salt the lamb, put it in the sleeve on the vegetables, 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 elapsed, take out the baking sheet, carefully cut the sleeve, put the meat with vegetables on a dish and serve.

There is nothing complicated in preparing a dish. Lamb is as easy to cook as a rabbit.

Video recipe

Loin baking 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 Worcester sauce.

Preparation:

  1. Cut the loin into equal pieces. In a cup, mix the Worcestershire sauce with the eggs, dip each bite in the mixture and roll in breadcrumbs.
  2. 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.

Worcester sauce (the favorite sauce of the British) is generally possible to cook at home, however, it will not be possible to achieve identity. Better to look for ready-made in stores.

Delicious Georgian recipe with vegetables


The lamb cooked according to this recipe turns out to be spicy, and the 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, put in an oven preheated to 220 degrees, leave for an hour.
  2. At this time, cut the eggplant into pieces and salt to release the juice, then dry it with a paper towel, cut the potatoes.
  3. After about an hour after baking, drain the fat into a baking sheet, put vegetables there, season with salt and pepper, add oregano, add wine.
  4. Cover the leg of lamb with vegetables and bake for about another hour, stir 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 delicious. Treats are a great 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, stuff 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. Grate the leg with the composition, wrap in plastic wrap, leave in the refrigerator overnight. If there is no time, two hours are enough.
  3. Place the marinated lamb in a 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 shift the meat with fresh tomatoes and bell peppers.

How to cook a square


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

Ingredients:

  • 2 pcs. lamb rack (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 square well, dry with a paper towel. Pour oil into a frying pan, add garlic, rosemary. As soon as the aroma of spices goes, put a square.
  2. Fry until golden brown on both sides.
  3. Put the fried meat in a baking dish and send to an oven preheated to 200 degrees for 25 minutes.
  4. While the bob is preparing, 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 dissipates (caramelization occurs). After pouring in the wine, cut the shallots into small boats.
  6. Remove the pan with wine when it has evaporated almost half. Fry the onions in the pan where the lamb was fried.
  7. Once the onion is soft, add the rhubarb, fry for another 2 minutes, add the sauce. Reduce heat and continue boiling until desired consistency.
  8. Remove the finished lamb from the oven, cut into pieces and serve, seasoned with sauce.

Fresh vegetables and red wine are suitable for the square.

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

Oven lamb is usually not cooked on a weekday. They try to serve it exclusively for the festive table, conquering the guests not only with its taste, appetizing appearance, but also with the aroma of finished meat. In the preparation of lamb, one of the important points is the selection of the right marinade, because it is thanks to it that the lamb will turn out to be juicy, soft and tender in taste.

A well-chosen marinade is also able to drown out the specific smell of lamb meat, which may seem unpleasant to many. That is why, before sending the lamb to the oven, it must be thoroughly marinated. For the marinade, use red wine, beer, vinegar, onions, garlic, etc. In combination with certain spices (rosemary, pepper, cilantro, oregano and others), you can not only get rid of the smell, but also give the lamb masterpiece taste qualities... Such subtleties depend solely on the specific recipe.

To cook lamb in the oven, take the same meat as for similar pork, beef dishes... Most often, the choice is stopped on the sirloin, ribs, or lamb on the bone is used at all. Lamb in the oven needs to be baked from 40 minutes to 1 hour 45 minutes.

If desired, the lamb can be baked in the oven as whole steaks or in small pieces. Cooking methods also vary: in a pot, in a sleeve, in foil, or on skewers in the form of a kebab. Ready-made meat is served with side dishes, fresh vegetables, herbs and sauces.

Lamb in the oven in a pot with vegetables

Lamb with vegetables should be cooked in those cases when you purposefully want not only to cook deliciousness for dinner, but also to preserve everything as much as possible beneficial features products from which you cook. This effect is achieved thanks to the cooking method, in which the ingredients of the dish languish in their own juice.

Ingredients:

  • 700 g lamb
  • 500 g potatoes
  • 4 tomatoes
  • 2 eggplants
  • 2 carrots
  • 2 onions
  • 4 teeth of garlic
  • 100 g butter
  • Greens
  • Spices

Cooking method:

  1. Rinse the lamb and cut into cubes.
  2. We cut all the vegetables in the same way, with the exception of the tomato, cut them into slices.
  3. Transfer the eggplants to a bowl of cold, slightly salted water, leave for 10 minutes.
  4. Put a little lamb on the bottom of the pot, garlic on top, add salt and spices to taste.
  5. We alternate layers of meat with vegetables, with the exception of tomatoes.
  6. Fill the pots with boiling water so that it slightly covers their contents.
  7. Put butter on top of each pot.
  8. We send the lamb to the oven for 1.5-2 hours at a temperature of 180 degrees. The time depends on the "old age" of the meat.
  9. A quarter of an hour before the end of cooking, add tomatoes and herbs to the pots.

Lamb in the oven with potatoes


This time we will use lamb ribs, and I assure you they will turn out juicy and soft, like potatoes. We serve the dish in portions to the table, so that each of the tasters gets both a rib and ready-made potato wedges.

Ingredients:

  • 1 kg lamb ribs
  • 2 onions
  • 2 kg potatoes
  • 3 tbsp. l. vegetable oil
  • 3 bay leaves
  • 2 pinches of oregano
  • Spices for meat
  • Pepper

Cooking method:

  1. Rinse the lamb, dry it with a paper towel and cut into pieces.
  2. Rub the meat with spices, salt and pepper, then leave it for a quarter of an hour.
  3. Peel the vegetables and cut the potatoes into pieces, the onion in half rings. Then add salt and mix together.
  4. Put vegetables in one layer on a baking sheet greased with vegetable oil.
  5. Put pieces of lamb on a vegetable pillow and sprinkle with oregano.
  6. For taste and smell, put a bay leaf on top.
  7. We bake the lamb ribs for 45 minutes. Cooking temperature 200 degrees.

Delicate lamb baked in foil in the oven


Any meat baked in foil acquires an incomparable taste, and lamb in the oven will be no exception. The main thing is not to forget about the simple culinary trick, half an hour before the end of cooking, remove the foil and water the meat from time to time with the resulting juice.

Ingredients:

  • 900 g lamb
  • 1 onion
  • 3 carrots
  • 1 sprig of rosemary
  • 100 ml red wine
  • 1 tsp caraway
  • 2 tsp coriander
  • Pepper

Cooking method:

  1. Prepare the seasoning mixture. Put cumin and coriander in a mortar and knead them well.
  2. Then add salt and black pepper to them.
  3. Dry the washed lamb and rub it with the prepared spice mixture.
  4. Break a sprig of rosemary and carefully insert it in several places, right into the meat.
  5. We transfer the lamb into a deep bowl and fill it with wine.
  6. We cover it with cling film and send it to the fridge to marinate for 2 hours.
  7. Peel the vegetables, rinse and chop. We put them on the bottom of the form, and put lamb on top of them.
  8. Wrap the form in foil and place in an oven preheated to 220 degrees. Cooking time 1.5 hours.
  9. 30 minutes before the end, remove the foil and cook the meat at a temperature of 180 degrees, pouring juice over it from time to time.

Lamb in the oven, baked in the sleeve


The beauty of baking meat in a sleeve is that all the juice envelops the lamb as it cooks, creating an incredible cooking masterpiece... The recipe is simple, understandable and accessible, therefore it is suitable for all novice cooks.

Ingredients:

  • 1.5 kg lamb
  • Sleeve
  • Bay leaf
  • Coriander
  • 2 sprigs of cloves
  • Ground black pepper
  • Allspice
  • Marjoram

Cooking method:

  1. Pour water into a deep bowl, put it on fire and bring to a boil.
  2. Then add allspice, black pepper, bay leaf, herbs, coriander, cloves and spices to the water. Pour salt in such a way that the water is salty enough.
  3. We wash the lamb in water, dry it with paper napkins.
  4. Put the meat in the cooled water with spices, so that it completely covers it, and put it in the refrigerator for 24 hours.
  5. A day later, put the lamb on the sleeve, sprinkle with bay leaves and spices to taste.
  6. We pack the sleeve and put it on a baking sheet.
  7. We send to bake in the oven for 1 hour, at a temperature of 180 degrees.
  8. After 60 minutes, open the sleeve, pour the resulting juice over the meat and let it cool.

Now you know how to cook lamb in the oven. Bon Appetit!

Oven lamb is the undisputed favorite of most meat dishes prepared this way. It can be baked both independently and in combination with vegetables, which saves you the need to think about additional garnish. Finally, I want to give some tips so that your lamb in the oven is tasty the first time:
  • Keep in mind that lamb meat is best for cooking;
  • Experiment with herbs, herbs, and spices. Thus, the aroma and taste of the finished dish can be changed beyond recognition an infinite number of times;
  • Water the meat with the fat that forms during baking, this will insure the lamb from drying out;
  • The readiness of the meat is checked by making an incision. If the juice is red or pink, then the meat is still raw, if transparent, then it can already be taken out.

Oven lamb is a great option for holiday menu, although on an ordinary day, hardly anyone will refuse such a treat. If you want to slightly surprise your family and guests, be sure to try this dish. Among the many recipes for preparing this meat appetizer, I would like to highlight one that is offered to your attention today. From it you will learn how to cook lamb with spices in the sleeve, baking in the oven. Everything is quite simple if you follow our detailed cooking instructions with step by step photos and adhere to the advice given in it.

Lamb in the oven baked in the sleeve

lamb in the oven recipe

Lamb is great alternative any other meat, however, among many housewives, there is a widespread opinion about the complexity of lamb in cooking. Also, very often they talk about a specific smell that not everyone will like. However, in most cases, these are just rumors provoked by non-observance of small rules for preliminary preparation of meat before cooking.

Most of all, lamb resembles beef. This is a rather sinewy meat, which in its raw form has a specific smell, the carcass itself has a thin layer of fat and a lot of films. Older animals have rather tough meat, so it is better to choose a dairy lamb or an animal up to 1.5 years old. A dish from the carcass of such animals will turn out to be as juicy and tender as possible.
Lamb baked in a whole piece in a foil or sleeve turns out juicy and soft, since all the juices remain inside. But any complex actions are not required from the hostess.

For baking in the oven, you can take a part of the front leg without a shin, a shoulder blade with ribs, or a hind leg (thigh without a shin). When choosing, pay attention to appearance meat. There should be a white layer of fat on the surface. If the color is closer to yellow, then the meat is too old and stale. No type of baking can make this piece juicy and Tasty dinner... It will need to be soaked or rolled into minced meat for cutlets.

Before baking, a piece of meat on the bone should be grated with spices, salt and marinated for several hours. Or you can leave it to marinate in the sauce overnight. In the latter case, it is better to use acidic liquids that can completely saturate the whole piece of meat. The taste will make vinegar with spices and vegetable oil. Lemon juice mixed with water can be used instead of vinegar. You can use sauce as a marinade homemade by mixing several components.

Virtually any mixture for meat is suitable: mustard, olive oil, sour cream with mashed garlic and fragrant herbs, adjika, horseradish (light), vegetable oil with lemon, grated fresh tomatoes with spices. You can take any store-bought sauce, even mayonnaise, if you feel the need for it. In addition, lamb can be coated with honey. Salt, garlic, spices, a slightly sweet taste on the crust - and you don't have to go to a restaurant!

Vegetables: onions, carrots, potatoes, garlic, peppers, ginger root can be folded into the same sleeve or baking bag in which the lamb will be cooked. You can also put prunes, apples, pears, lemon there. It is not necessary to add vegetables and fruits when baking, but a garnish of vegetables soaked in lamb fat will be more aromatic and tasty, and fruits will give the meat a spicy slightly sweetish taste.

Oven-baked lamb is a real creative freedom, when any spices can be used. For example, in addition to rosemary, you can use a mixture of seasonings for pilaf or oriental spices, star anise stars, dry oregano, Italian herbs, thyme, cumin, fresh mint, paprika, a mixture of peppers, coriander are suitable.

Ingredients:

  • 2-2.5 kg of lamb on the bone,
  • 4-5 cloves of garlic
  • 1-2 tablespoons of the spice mixture
  • 1 spoonful of salt for rubbing the carcass,
  • 4 tablespoons of sauce.

Cooking process:

In the photo recipe, a young lamb is used, a part of the front leg with a shoulder blade and ribs, butchers in the market know how to make such pieces.

In any case, before marinating the meat, rub a piece of lamb with salt, spices and pepper. It is undesirable to make cuts for garlic in the meat itself, since such a semblance of stuffing will only allow the juice to come out, which is undesirable. There are two options, either we press it through a press and rub a whole piece, or we cut it into slices and insert it into the cuts in the fatty film.



A piece of lamb coated with salt, spices and sauce is placed in the baking sleeve. The rest of the sauce is poured into the same. At this stage, you can put vegetables and fruits in the same bag if you plan to bake with a side dish. The edges of the sleeves are tightly closed, if any additional ingredients, then the lamb garnish is shaken so that they, too, are soaked in the sauce.


Fits in a baking dish and baking dish.


Lamb weighing about 2.5 kg is baked at 180 degrees for 2 hours. A smaller piece means less time. Approximately 1 hour of time per 1 kg of weight. Readiness can be checked by puncturing the meat, if the juice is clear, you can turn off the oven. To keep the lamb soft, watch the "packing" during cooking. The sleeve may break, and juice will "run away" through the small slot on the baking sheet, which makes the meat soft and juicy.


If you do not use mayonnaise, there will be no soft white-golden crust on the meat.


In order not to burn yourself with steam, you need to cut the bag carefully. Remove the lamb on a flat surface suitable for slicing.


Oven-baked lamb is served immediately while the meat is hot, as the lamb fat tends to freeze quickly.


Lamb in foil is prepared in the same way. For 10-15 minutes to finish baking, it opens up for a beautiful crust to appear on the surface. Actually, it is classic recipe... You can complicate it by wrapping the meat in unleavened dough... It will be very tasty too!

The present holiday dish and decoration of any table - a leg of lamb baked in the oven! Cook according to any of the recipes - everything is delicious!

Oven-baked leg of lamb is a traditional Easter dishes in many European countries. This dish is an ideal alternative to baked chicken, turkey or duck. Leg of lamb looks majestic and very impressive on a dish, and legends can be made about the taste!

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

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

Arm yourself with a sharp knife and remove the tailbone, which you can observe along the top of the leg.

Next, cut off the pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Work this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat.

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

You should now be able to see the cartilaginous thicket of the large bone, around which some rather appetizing, but extra pieces of meat. To make the leg look more aesthetically pleasing during baking, cut these pieces under the base of the cartilaginous cup on the bone. Also remove the pocket of fat, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for cooking any other no less delicious food for example for stewed lamb with beans, and fat in small quantities can be used to make pilaf.

Remove the top layer of hardened leather. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg during baking from dryness and will give the dish a beautiful, golden brown... Now you have a perfectly processed leg on a large bone, during baking, the meat will shrink and the bone will be exposed, so act as you wish, if you are satisfied with this, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix the two quite strong ingredient, fresh spicy rosemary and zesty strong fragrant garlic... Peel the head of the garlic. Rinse the rosemary branches under running water and shake off excess liquid over the sink. After that, remove the leaves from the branches, and place the garlic on a cutting board, and cut each clove along the layers up to 5 millimeters thick. Leave the ingredients on a cutting board and preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Now using a thin, sharp and long knife, make on the surface leg of lamb incisions at an angle to the inside of the pulp. The slots should be deep, but not large in volume, so that only herbs and spices enter into them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.

After stuffing the cracks with rosemary and garlic, make sure the filling is deep enough and does not protrude beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a heat-resistant glass baking dish, or you can do it immediately during stuffing, as you like. Rub it with salt and black pepper to taste.

To make the lamb look very nice, with a crispy crust, sprinkle on the leg brown sugar by spreading it over the surface of the lamb in a thin layer. Dried herbs are not an option for lamb, but you can sprinkle the leg with ground red pepper, allspice and paprika if you wish. These 3 spices will add color and flavor to the finished dish, but not aroma.

Pour 200 milliliters of pure distilled water into the mold with the leg. Make sure the oven is at the temperature you want and place the dish in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the door oven and, using a colander, pour the juice over the leg from the first 30 minutes of baking. Close the oven and bake the leg for another 15 to 20 minutes. Obviously, the cooking time of the leg of lamb will vary depending on its weight, my leg was baked for 1 hour and 15 minutes. But in order to know exactly when the meat is fully cooked, arm yourself with a cook's thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.

Just insert the sharp end of the thermometer into the thickest part of your leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore only brought it to 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check the temperature every 5 to 7 minutes after 45 to 50 minutes of roasting. When the lamb has reached the consistency and color you want, use a tea towel to remove the mold from the oven. Use kitchen tongs to transfer the lamb to a large flat dish and let your masterpiece rest for 15 to 20 minutes. Then decorate the leg to your liking, for example, with rosemary sprigs or any side dish and serve.

Recipe 2: leg of lamb in the oven in foil

If you want to really amaze your loved ones and guests, then cook a leg of lamb baked in the oven. Such meat with fragrant garlic and carrots in foil turns out to be surprisingly tender, juicy, soft. A unique marinade based on Provencal herbs, coriander, mint and other spices allows you to saturate the lamb fibers with an exquisite and multifaceted aroma, in which a variety of notes organically echo. At the same time, just before the end of baking, the foil unfolds, which allows you to create a very appetizing and piquant crust. The dish turns out to be delicious! It will be an excellent option for family dinner and perfectly decorate the festive table!

  • leg of lamb - 1 pc.;
  • dried mint - 1 tsp;
  • carrots - 1 pc.;
  • Provencal herbs- 1 tsp;
  • garlic - 2 heads;
  • olive oil - 4 tablespoons l .;
  • spices for meat - 1 tsp;
  • salt and ground black pepper to taste.

Delicious, tender and surprisingly juicy leg of lamb, baked in the oven, does not present any difficulties in the cooking process. However, be prepared for the fact that it will take you enough time, because to get really tender meat the product should be marinated for a long time and baked for a long time.

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

Then you need to peel and wash the carrots. The garlic should be peeled. One of the heads, disassembled into separate slices, should be cut into circles. Carrots are cut into medium-sized cubes. The cloves from the second head of garlic should be passed through a special press or chopped finely and finely with a knife and transferred to a separate deep bowl. This part will be used to make the marinade.

Pour dried mint and Provencal herbs into the garlic paste. The mixture is diluted with salt.

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

Now it is worth starting the most important matter - preparing the leg of lamb before baking in the oven. It should be cleaned of films. Fat is also cut off.

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

On a baking sheet that has been pre-laid in three layers food foil, you need to lay out the leg of lamb.

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

Then, deep punctures must be made over the entire surface of the lamb's leg. Through them we will stuff the meat. Pour some marinade into the prepared cuts. Then you need to put a piece of carrot and garlic in them.

The workpiece is wrapped with food foil. Use 3 layers of material.

Now you need to wait at least 3 hours for the meat to marinate.

Then the leg of lamb in foil is sent to the oven for baking for 40 minutes. The broiler must be preheated to 250 degrees. Then the temperature is reduced to 190 degrees, and the meat must be left in the oven for another 1 hour and 15 minutes.

The finished meat is laid out on paper towels.

Then it must be cut and served.

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

Recipe 3: leg of lamb baked in the oven

Lamb leg baked in foil is great dish for festive table, all the men present will appreciate your efforts and will more than once remember the taste of the mutton leg you cooked. So if a holiday is planned in your family and you do not know what to cook, prepare a leg of a young lamb. The family will be delighted and surprise your friends with your skill.

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

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

Rub the tomato on a coarse grater, discard the skin.

The result is a tomato mass.

Let's add 1 tbsp to it. a spoonful of spices.

Add 2 tablespoons of olive oil and mix well.

With this composition, coat the leg of lamb from all sides.

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

So that the liquid that will form during frying does not leak out. It will take 3 strips of foil along the length of a little more than a leg.

We put in the refrigerator overnight.

We take out a leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. According to the oven menu, the leg of a ram is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg brown. An hour before cooking, put potatoes in foil (we will make a trough out of foil). Pour the resulting juice on the leg and potatoes a couple of times. At the end of the baking period, the oven will shut itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.

Here's what happened. The mutton meat is tender, juicy, with a spice aroma, baked well, lags behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the leg of lamb baked in foil with potatoes to the table.

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

Cooking an appetizing leg of lamb baked in foil. Marinating lamb and all other steps for preparing this meat dish can be found in our simple recipe.

  • Leg of lamb (young lamb or leg of lamb) - 1.5-2 kg
  • Bulb onions - 1 pc.
  • Olive oil - 50 ml
  • Mustard - 1 tsp
  • Dried spicy herbs (rosemary, marjoram, thyme)
  • 4 pepper mix

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

Marinate the lamb. First, we make many, many punctures in the leg of lamb - with a fork we pierce the meat from all sides.

Cut half the onion into half rings. Salt and pepper the meat, add dried herbs.

Add mustard, olive oil and onion.

Add the second half of the grated onion. After that, rub the leg of lamb thoroughly with spices, seasonings and onions from all sides.

It should look like this.

We shift the leg of lamb into a mold and cover with foil.

We send the lamb to the oven, preheated to 250 degrees, place it on the middle level. Reduce the temperature to 200 degrees and bake the leg of lamb in the oven for 50-70 minutes, depending on the size of the leg itself.

10 minutes before the lamb is ready, you need to remove the foil so that the meat is browned.

The dish is ready! The baked leg of lamb is juicy and well done. The aroma of spices emphasized the special taste of the leg of the lamb. Lean and healthy meat dish for a balanced diet. Bon Appetit!

Recipe 5: how to bake a leg of lamb in the oven

There are many recipes for cooking lamb, but a leg of lamb is probably best baked according to Stalik's recipe.

For filling:

  • 300 gr fat tail fat
  • 2 heads of garlic
  • 1 teaspoon dry rosemary
  • 1 tsp thyme
  • 1 tsp salt with a mountain

For rubbing:

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

For garnish:

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

Peel the leg of lamb from films.

Prepare the filling. To do this, cut into small cubes 5-7 mm in a separate bowl, fat tail fat, if there is no fat at hand, then fresh lard, but at the moment fat tail.

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

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

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

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

Put the pickled leg in a large baking sleeve on a baking sheet, pour potatoes and onions around, tie on both sides. In the sleeve, make 2-4 punctures with a toothpick so that it does not break during baking.

Bake in the oven at 200 ° for 2 hours until tender.

The taste and smell of this dish is simply impossible to describe, the meat turned out to be very tender and juicy, you just have to try it!

Recipe 6, step by step: leg of lamb in the oven in the sleeve

The full name of the recipe is Leg of Lamb, baked in a sleeve, with mint red wine sauce and three root vegetable puree.

  • leg of lamb 2500 g
  • garlic 5 tooth.
  • olive oil 100 ml
  • 70ml marinade
  • provencal herbs 1 tsp
  • dried mint 1 tsp
  • ground ginger 0.5 tsp
  • liquid honey 2 tbsp. l.
  • salt and pepper 1 g
  • butter 100 g
  • onions 2 pcs
  • dried mint 1 tbsp. l.
  • dry red wine 300 ml
  • white flour 2 tbsp. l.
  • fresh thyme 6 pcs
  • young potatoes 7 pcs
  • carrots 1 pc
  • daikon 1 piece

We prepare the leg of the lamb. It is essential to cut off veins, films and fat, this will save the dish from the specific strong smell of mutton.

Cut the garlic cloves into narrow slices.

We make the marinade. A sprig of thyme, dried mint, provencal herbs, ginger and honey. Of course, olive oil as the base of the marinade, as well as salt and pepper.

We pierce the leg with a narrow knife and insert the garlic into the cuts. Then we coat with marinade on all sides.

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

Cooking mashed potatoes from three root vegetables - potatoes, carrots and this handsome white root vegetable!)) We clean and wash.

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

Finely chopped onions ...

Pass it through to transparency.

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

We do mashed potatoes... Add butter.

Fry carrots and daikon on butter... Add a pinch of Provencal herbs.

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

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

Piping hot...

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

Oven-baked leg of lamb is considered signature dish any festive table. This is not surprising, because such meat turns out to be not only beautiful in appearance, but also very tasty. In order for such a dish to conquer the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the advice in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with this task.

Leg of lamb is the most tender part of the carcass and has the least amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to unique properties meat, it is nutritious and satisfying, which cannot be said about other types.

  • salt;
  • 1 lemon;
  • lamb - 2.5 kg;
  • fresh rosemary (to taste);
  • 3 cloves of garlic;
  • vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a little vegetable oil. Put the meat in a large container and grease it thoroughly with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb in a greased baking sheet. Bake in the oven at 160 0 С for an hour and a half. In order for the meat to acquire a golden brown crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served with warm and potatoes or rice.

Recipe 8: leg of lamb in the oven with vegetables (with photo)

Lamb - the meat is very tasty, satisfying and healthy. After all, sheep are usually grazed high in the mountains, where the air is cleaner and the grass is juicier. Therefore, ram meat is much cleaner than pig meat. Many doctors often advise giving children lean lamb. It contains less cholesterol than commonly eaten pork and beef.

But despite this, there are a lot of fatty layers in lamb, and the meat itself has a specific smell. This is often the main reason for the low popularity of this type of meat. Many do not like it for its characteristic smell, or simply do not know how to cook deliciously. And in order to enjoy the taste of the wonderful leg of lamb with vegetables, which we will bake together in the oven now, we will resort to little trick... And this trick lies in a special set of spices that emphasize the aroma of meat and its tenderness. Using these specific spices in the right amount, You will be able to reveal all the charm of lamb. And vegetables baked in lamb fat will add their own flavor and you will get a wonderful full-fledged second dish with lamb. Let's cook this dish together!

  • 1 leg of lamb;
  • 0.5 kg of potatoes;
  • 2 small carrots;
  • 3 bell peppers;
  • 4 medium onions;
  • 2 small eggplants;
  • 6 meaty tomatoes;
  • 3 cloves of garlic;
  • 2 tbsp spices for lamb;
  • 3 sprigs of parsley and basil;
  • some vegetable oil;
  • salt to taste.

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

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

We prepare the ingredients for the mixture with which we will rub the leg of lamb. We need a set of lamb spices, 3 cloves of garlic and 50 ml of vegetable oil.

Now I would like to tell you separately about the set of spices for cooking lamb. It can be found on the market from private traders, or you can collect it yourself. Into it in equal proportions includes: zira, dzhambul, kari, Korendr, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices also goes well with other dishes where lamb is used as the main ingredient.

In a separate small container, prepare a mixture for greasing mutton.

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

We will bake the leg of lamb in a large and deep baking sheet. Between times we put the oven to warm up to 200 degrees. Grease the baking sheet with a kitchen brush with a thin layer of vegetable oil.

We spread the leg of lamb and the meat cut from the bone.

We wash the eggplants, cut into thick rings and sprinkle with salt on top so that all the bitter juice is gone. We leave for 5-10 minutes.

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

Peel the carrots, rinse and cut into slices.

Peel the bulbs, rinse and cut into large half rings.

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

Cover the baking sheet tightly with foil and send it to the preheated oven for 50 minutes.

We make cuts on the tomatoes.

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

Remove the tough skin.

Peel the bell pepper from the stalk and seeds. We wash and chop coarsely.

We take out the lamb with vegetables from the oven and remove the foil.

Put the tomatoes on top and bell pepper... We send it to the oven for another 5-7 minutes.

We check the vegetables for readiness by piercing them with a fork. If the vegetables are poorly baked, we send them to the oven without lamb, so as not to overdry the meat. But usually this time is enough for the vegetables to bake. Put the leg of lamb on a serving dish. Mix vegetables with lamb juice on a baking sheet, then put them on a dish.

Lamb, as you know, is very tasty meat, dietary and even to some extent delicious. But not every housewife dares to serve it on the table. Firstly, because of the specific smell that not every guest will like. Secondly, not everyone decides to cook such meat, believing that the process will take a long time and take a lot of effort. Both those and other housewives are mistaken. Lamb in the oven is a dish ideal for a festive table and completely quick to prepare. The meat turns out to be the most tender.

So, on the agenda is lamb in foil, baked in the oven. Step by step recipe with a photo attached. Let's start?

Ingredients

Most main ingredient- of course, mutton. A leg baked in the oven (in foil) and served on lettuce leaves will look amazing on the table and taste perfect. But you can take ribs, brisket or other parts. In total, we need one kilogram of meat.

Also in order to get ready delicious lamb in foil in the oven, you will need two or three large onions, salt and ground pepper to taste, a small bunch of seedless grapes, Caucasian herbs (if they are not available, you can use any meat spices you like).

Stage 1. Preparation of meat

As with any recipe where meat is involved, an important role is played in the preparation of lamb. preliminary preparation... The piece should be rinsed and soaked for a couple of hours in slightly salted water. During this manipulation, all unnecessary and excess blood will go away, a specific smell, so unloved by many, will disappear. The meat will become softer and more tender, salted. After the lamb has taken a salt bath, it is no longer necessary to rinse it, it is enough just to dry it with a paper napkin.

Stage 2. Spices

Let's move on to preparing the meat for baking. It is important to note that cooking any dish in foil is a quick and easy process. This material often saves housewives from wasting time on cooking. Lamb in foil baked in the oven, the recipe with a photo of which we provide today, is no exception to the rule.

But before you put a piece of meat in foil and bake, it should be thoroughly seasoned with spices. For our recipe, Caucasian ones are best. They can be purchased at any specialty store. If lamb in foil baked in the oven is cooked in your place, so to speak, on hastily, and the spices you need are not at hand - it's okay. Take regular ground allspice or a mixture of peppers, some greens (you will definitely find them in the fridge), turmeric or curry for a nice color.

Step 3. Marinating

It is better to marinate any meat before cooking, especially lamb. Before marinating, we advise you to finely chop the onions and make them a "bedding" and a "blanket" for the meat. Put some of the onion in a bowl, put the meat on top and cover it with a "blanket" from the remaining vegetable.

In this form, the lamb should be marinated in the refrigerator for three to four hours. If there is not much time, then an hour will be enough, but ideally - the more, the better, because the juicier and more tender the meat will be.

Stage 4. Grapes

The tart and sweetish taste of grapes plays an important role in the recipe "Lamb in foil, baked in the oven." Experts advise taking black or green, pitted, so as not to spend a lot of time cutting this product.

So, a bunch of grapes must be washed, disassembled into its component parts. Each berry must be cut in half. The work is painstaking, but it is really worth the time spent and subsequently will have a good effect on the overall taste of the dish.

Step 5. Foil to help

We proceed to completing the baking dish. On big piece foil (you shouldn't feel sorry for it) lay out mutton marinated with onions, place grape slices on top. An important point is the sealing of the foil.

Try to keep the meat carefully "wrapped" so that there are no gaps or tears in the material. This is done so that the lamb does not dry out during cooking and bakes well.

Step 6. Oven

Prepare and preheat the oven in advance (up to 200 degrees). How much foil? Time to cook of this dish it will not take as much as it seems to many housewives. If you have wrapped the meat well in foil, it will cook in forty to fifty minutes.

Of course, a lot depends on the time of marinating the meat, on the type of meat that you decide to use for the recipe and, of course, on the operation of the oven itself.

Step 7. Submission

There are several options here. If you want to serve lamb in a slice for each guest, you will have to bake each slice in a separate foil. But a more economical option would be the "one piece" option, which you later, before serving, simply cut into portions and serve on one plate. You can decorate it with a beautiful green lettuce leaf.

Lamb with potatoes

When you want to save time and serve meat immediately with a side dish, then lamb in foil baked in the oven with potatoes will be just a godsend. This recipe will require: half a kilogram of lamb, one small carrot, four to six large potatoes, a pinch of raisins and the same amount of prunes, half a glass of red wine, spices to taste.

For of this recipe connoisseurs advise taking a large piece of tenderloin. It should be rinsed and small cuts should be made on the upper part. We put small plates of carrots in these holes. Then salt, pepper and rub the meat with spices or fragrant dry herbs.

Peel the potatoes and cut into slices. We line the foil on a baking sheet. Place potato slices on it, then put prunes and meat on top. Then put a pinch of raisins, pour over with wine and close the foil tightly, as in the first recipe. Remember, the tighter the meat is covered with foil, the better it will cook.

According to this recipe, the oven should be heated to 160 -170 degrees. The cooking time will be lengthened, but the wait is worth the result. One hour has passed and the meat can be removed from the oven.

The advantage of this recipe is that the meat is already combined with delicious side dish... During cooking, potatoes are soaked in juice, saturated with wine and fruit aromas, and become soft and crumbly.

Lamb with honey

As you already understood, lamb is a meat that is amazingly combined with sweet additional components, be it carrots, raisins, prunes. Honey is no exception.

We offer you a quick and easy recipe. Lamb in foil baked in the oven with honey will surely please your family and friends. For cooking, take: a pound of lamb, four tablespoons of honey, a sprig of rosemary, a couple of tablespoons of mustard, ground pepper, salt, lemon juice (1-2 teaspoons), 3 cloves of garlic.

In this recipe, the main point is the marinating of the meat. This process takes quite a long time, so prepare the marinade in the evening and cook the meat the next day. Before marinating, the meat, as usual, is thoroughly washed under running water and wiped off with a dry napkin.

Cooking the marinade. Mix lemon juice, honey and mustard in a small bowl. Add honey, salt, pepper and spices. Throw in a sprig of rosemary, season with chopped garlic. The meat should spend at least 10-12 hours in this marinade. The longer the meat is marinated, the better and faster it will cook. Marinate a piece overnight, refrigerate, and cook the next morning.

After the meat is marinated, you can cook the oven. Preheat it to 200 degrees. Place a piece of foil on a baking sheet and place the meat there. Top with the remaining marinade. Wrap tightly and send to bake in the oven for 50-60 minutes. Five minutes before cooking, you can take out the baking sheet, slightly open the foil and put it back in the oven for another ten minutes. After such manipulations, the meat inside will be tender and juicy, and a ruddy honey crust will form on top.

Baked lamb sauces

Oven-baked lamb is already an exquisite and festive dish. But if you want to surprise and delight your guests even more, then add in addition original sauce- mint, garlic or cranberry.

But we offer an even more unusual option - orange and wine. To prepare it, you will need: a glass of red wine, one large orange, several cloves of garlic, one large onion, a pinch of dry thyme and rosemary, one tablespoon of melted honey, a couple of tablespoons of vegetable oil.

Pour some oil for frying into a frying pan and place finely chopped onion there. We pass, gradually add other ingredients: chopped garlic, freshly squeezed orange juice, dry herbs, spices. Pour a glass of red wine and simmer it all over low heat. The readiness of the sauce is checked by its thickness. As soon as the total mass of liquid is reduced by 2-3 times, the sauce will be ready. Bon Appetit!