Oriental lamb dishes. Secrets of juicy lamb

Lamb - tender, tasty, healthy and environmentally friendly meat. The fact is that when raising sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb, which will help to avoid many mistakes and thanks to which the dish will turn out to be appetizing, juicy, aromatic and very tasty.

Choosing the right lamb

Many people do not like it because of its special taste and aroma, so if you want to cook soft lamb odorless, choose the meat of dairy lambs that feed on milk and are still devoid of teeth. This tender meat has a pale pink hue and almost no fat, therefore it is considered dietary. Keep in mind that lambs are born from the beginning of the year to March, so real milk lamb can only be bought in winter and spring. Anything sold under the guise of milk lambs at other times of the year is not.

When cooking lamb at home, choose light red meat with white fat, as this is a sign of the lamb's young age. The meat of old animals is distinguished by maroon shades, yellow fat and a not very pleasant smell, which cannot be removed even by prolonged soaking, spices and fragrant herbs. In addition, it is almost impossible to soften an adult lamb. Although young lambs also have a specific aroma, it cannot be called unpleasant, so it is still worth sniffing.

Good meat is firm, with white bones (pink in lambs), with a dense and thick fat similar to wax. Slice good meat- wet, but not wet or slippery. Pay attention to the joints - in old animals they are always large and yellow.

Cooking lamb for heat treatment

If you are going to fry meat, give preference to the back of the animal; the back, shoulder blade and ham are suitable for barbecue. Very tasty and mouth-watering chops are obtained from the back and back, and for pilaf they usually take tenderloin, meat from the back and shoulder blade. The neck and drumstick are ideal for braising and preparing minced meat, while the loin and ham are typically used for grilling. Soups are cooked from the ribs or they are stewed with potatoes, and delicious jellied meat is prepared from the shank and the lower part of the hind leg.

First, remove the inedible tendons and the tough film, then cut off the outer fat, leaving just a little to keep the lamb soft and juicy. For greater softness, lamb can be soaked in milk, vinegar or kefir for 2-3 hours or pickled, so that it will be saturated with new tastes and turn into a real delicacy. Marinade is made from lemon and lime juice, honey, garlic, onions, spices, placed in a plastic bag along with pieces of meat and left in the refrigerator for a day. Marinades are made from wine, beer, olive oil, soy sauce, soda water and spices, and the marinating time is from 1 to 12 hours, depending on the hardness of the meat. Very popular marinade with sour apple and garlic, which softens the specific taste of lamb. You can coat the lamb with horseradish or Dijon mustard with ground herbs, and after an hour and a half, the meat will be ready for baking. Good marinade and sufficient time to marinate the meat are important conditions for cooking odorless lamb.

Lamb in different cuisines of the world

Lamb is used to prepare soups, pilaf, stews, roasts, shashlik, azu, sausages, cutlets, chops. Each country has its own recipes for cooking lamb. In oriental cuisine, meat is cooked with fruits and dried fruits; in the Mediterranean, tomatoes, garlic and olive oil, in the north, meat is stewed with potatoes. The French cook lamb in white wine, with tomato paste, beans, smoked meats and parsley. The British wrap chunks of meat dipped in spices in cabbage leaves and bake them in the oven, pouring apple juice or cider. The Germans beat off a leg of lamb, marinate it in vinegar and wine, fry it and pour it with egg yolk sauce. You can learn how to cook Azerbaijani kufta - minced lamb balls with chickpeas and potatoes, Uzbek shulum soup with bell peppers and tomatoes, Georgian roast chanakhi with eggplant and barberry, hummus with lamb and almonds. Lamb goes well with marjoram, thyme, oregano, cumin, saffron and mint sauce, which perfectly masks the specific flavor of meat.

Simple Cooking Lamb: Ways and Secrets

Cooking. It is better to cook lamb in water or in a rich vegetable broth with herbs and spices; if desired, add red wine for taste if the dish is not intended for children. Fresh mint is especially good, which ennobles the taste of meat, makes it bright and piquant. Onions, garlic feathers, carrots and parsley root are placed in the broth. It is important to immerse the meat in boiling water, skim off the foam and remove excess fat, which is the source of the "lamb" smell. Lamb is usually cooked for up to two hours, and its readiness is determined during the tasting process - the meat easily separates from the bones, chews easily and melts in the mouth. If you are afraid that lamb soup will smell harsh, add to it at the very end of cooking lemon juice, which will give the dish freshness and pleasant aroma.

Quenching. Preparation stewed lamb in a pan or in a multicooker does not take much time and effort. The meat is stewed in any convenient thick-walled dish - a deep frying pan, cauldron or in a slow cooker. Pieces of meat are laid out in layers, alternating with vegetables - onions, cabbage, potatoes, bell peppers, carrots and zucchini. Each layer is sprinkled with savory seasonings, everything is filled with water or vegetable broth and prepares until two o'clock. The stew, impregnated with the aroma of spices, wine and vegetables, turns out to be very tender and mouth-watering.

Baking. The baked one is especially tasty and aromatic. Usually, a large piece is baked whole, such as a leg, or portioned pieces with slices of fruits, dried fruits and vegetables. Meat is cooked in a sleeve, in a special baking bag or on a baking sheet. Cooking lamb in the oven preserves vitamins and nutrients, gives the meat refined taste and a pleasant aroma. Before baking, the lamb can be stewed or boiled, but it is permissible to bake the meat raw. The baking time depends on the thickness of the piece and can be up to 5 hours. The vegetables that cover the meat are saturated with its juice and fat, become juicy and tasty. It is easy to check the readiness of the lamb - you just need to pierce the meat with a knife, and if pink juice comes out of it, the dish is ready.

Frying. Before frying, lamb is recommended to soak or marinate, and then beat off. Fry it in a hot pan for 5 minutes on each side - until golden brown. Place cuts in the skillet with the fat side down for tender and juicy meat. It is not recommended to cook lamb for too long as it becomes dry and tough. Cooking time depends on the age of the lamb - the younger the lamb, the faster it is fried and stewed. Cooking lamb on the grill usually takes no more than 10 minutes. Well-done meat should be pink, tender and juicy.

It is customary to serve lamb to the table hot, hot and hot, since mutton fat hardens already at 40 degrees. Dishes with lamb are washed down with hot drinks and do not store for a long time, as the meat quickly loses its taste qualities... Lamb is served with fresh and cooked vegetables, herbs, potatoes and rice. These hearty meals diversify daily menu and will fill with warmth long winter evenings with your family!

Those who do not like lamb simply do not know how to cook it. To cook the most tender juicy meat, it is enough to know just a few rules.

Preparation for cooking

The most important thing is the choice of the lamb itself. When choosing meat, you should pay attention to its color. The lamb should be light red and the fat layer should be white. When pressing on the meat, blood should not ooze, this happens only in frozen meat. If only frozen meat is on sale, then it must be defrosted on the bottom shelf of the refrigerator.

With the meat selected, the next step is to soak and marinate. To do this, pour the lamb cold water and leave in the refrigerator for a couple of hours. After this procedure, the meat should be washed and marinated.

Marinade can be absolutely any: from common salt, black pepper and onions, pomegranate juice or soy sauce to complex marinades. An excellent marinade will turn out if you mix olive oil, mustard, balsamic vinegar, rosemary and garlic.

Vegetable marinade will give the meat a unique taste and aroma. You need to cut into strips and mix the root celery, carrots, onion and add a few cloves of minced garlic. It is recommended to keep lamb in such a marinade for about a day, this will give the meat a unique taste and aroma.

When the marinating time comes to an end, you can start preparing an onion "pillow" for him. To do this, peel and cut into half rings 5-6 medium onions.

And when all the preparatory stages have been passed, you can proceed to the very last step of preparation.

How to cook juicy and soft lamb

Pour a little into a preheated thick-walled pan vegetable oil, lay out the onion "pillow", place our lamb on it and cover tightly with a lid. Cook on minimal heat.

If during cooking the meat does not produce enough juice and the onions begin to burn, you can add a little water. It will take 2-3 hours to cook. After this time, you get soft, juicy meat that melts in your mouth.

An excellent addition to lamb can be fresh herbs: cilantro, parsley, dill, basil and others. Ideal for this meat can be fresh tomatoes, cucumbers, radishes, pickled onions, spicy and sour sauces, baked eggplant, potatoes and bell pepper Grilled. A glass of good red wine will help to reveal the whole bouquet of tastes and aromas of this amazing meat.

It is possible to cook odorless lamb according to one of 2 recipes - tasty, aromatic, nutritious and healthy.

The peculiarity of lamb is that it must be eaten hot, freshly cooked or chilled, which is also very tasty and pleasant.

Delicious recipes are offered: "Boiled English Leg of Lamb" and "Roasted Lamb in Arabic".

English cuisine has preserved and brought to us a lot delicious recipes... The British eat a lot of meat. Scots love baked, fried, or thoroughly cooked lamb. Here is one of the recipes for boiled lamb, delicious and odorless, in English.

Ingredients

leg of lamb;
carrot;
turnip;
White cabbage;
green beans;
potato;
black peppercorns;
thyme.

Step-by-step instruction

Step 1

Take a good fresh leg of lamb, peel, remove films, excess fat. Rinse well and dry with a towel from moisture.

Step 2

Put the leg in boiling salted water and simmer for 2-2.5 hours.

Step 3

Turnips, carrots and white cabbage cut into cubes, boil one by one with the leg of lamb. When ready, each vegetable is taken out and laid out in plates.

Step 4

In the middle of cooking in time, add spices in moderation: such as black peppercorns, thyme.

Step 5

Potatoes and green beans boil separately.

Step 6

Cut the boiled meat into large slices and garnish with boiled vegetables.

Step 7

Separately, you can serve the herb and herb sauce cooked in the remaining lamb broth.

Cooking time: 2.5-3 hours.

Lamb in Arabic

Arabic cuisine is characterized by cooking meat dishes without the use of fat, which makes it possible for meat to acquire a crust at high temperatures, which retains tasty meat juice in the product.

Special attention is paid to the use of spices: pepper, garlic, aromatic herbs, as well as herbs and olives. All this gives the products an extraordinary aroma and taste. Here is a recipe for fragrant, roast lamb in Arabic.

Ingredients

lamb meat (hip);
chicken egg 2 pieces;
onions 2-3 pieces;
citric acid 1.5 teaspoon or juice of one lemon;
spices;
fresh greens;
ground black pepper;
flour;
boiled rice;
boiled vegetables for a side dish.

Step-by-step instruction

Step 1

Take fresh lamb, process, rinse well and dry with a towel.

Step 2

Step 3

Beat 2 eggs, add sautéed onions, a pinch citric acid, salt to taste, finely chopped herbs.

Step 4

Dip the pickled lamb in an egg and roll in flour, then fry in a pan until golden brown on both sides, turning gently, without piercing the meat crust, so that the juice does not leak out.

Step 5

Put the fried pieces of meat on a preheated baking sheet, pour over the remaining egg and bake in an oven at 200 degrees for 45-50 minutes, pouring lemon juice 1-2 times.

Step 6

Serve the cooked lamb with a traditional side dish: boiled vegetables with tomato garlic sauce... Decorate with aromatic green herbs.

Cooking time: 2-2.5 hours.

This publication will appeal to even the most sophisticated gourmets, as it has become much easier to cook a leg of lamb, so that it is soft and juicy. All recipes are suitable for beginners or experienced housewives. Therefore, there should be no difficulties with the implementation of the plan.

Juicy and soft leg of lamb - the subtleties of cooking

1. Unlike chicken, which does not need additional spices, lamb meat will fully develop only under the influence of spices. The choice is yours, thyme, dill, thyme, laurel, garlic, rosemary, mint, basil are combined with lamb.

2. Before sending the leg to the oven, it must be pickled. The duration of aging in the sauce depends on the age of the lamb. In some cases, pickling lasts 2-3 days, but in general, 8-12 hours is enough.

3. Marinade is made from red or white wine, lemon juice, vinegar, olive oil, high-fat yogurt, spices. All proportions are calculated by eye.

4. Before sending the meat to the container with the marinade, make deep cuts in the leg with a knife around the circumference. So the composition will quickly penetrate inside and saturate the leg.

5. The duration of baking in the oven varies depending on the temperature setting. But first, baking is carried out at high power, then the temperature decreases and the meat is brought to a state of readiness. Observing this, you will stop thinking about how to cook a delicious leg of lamb according to all the rules so that the pulp is soft and juicy.

6. Lamb is a high-fat variety. Most of the fatty tissue must be removed before baking. Because this is what gives the leg of lamb a repulsive smell. But you cannot remove all the fat so that the dish does not come out dry. If you are going to cook a lean leg, stuff it with bacon.

7. You can prepare the leg on the bone or remove it first. Focus on the tastes of guests and family. Do not exceed the permissible weight of meat that can be baked in the oven. A leg weighing up to 2.5 kg is suitable with the bone.

8. Oven-baked leg of lamb turns out to be very tasty if cooked in foil or sleeve. But some housewives bake the meat open. In general, open the foil before serving so that the leg becomes covered with an appetizing crispy crust.

How to pickle leg of lamb

1. Experienced chefs it is advised to use rosemary when marinating this type of meat. He reveals all the flavor notes. Also, paprika, oregano, thyme, mustard, ginger, lemon juice will not be superfluous.

2. Culinary experts from Eastern countries cook lamb with cardamom, cinnamon, sage, basil, pine nuts, sesame seeds and mint leaves. The same spices are also suitable for cooking lamb. Zira is a spice that quickly overpowers the repulsive smell of mutton.

3. Before preparing a delicious leg of lamb, you need to decide on the weight of a piece of meat. For soft and juicy lamb, choose the marinade to taste and do not violate the proportions. All recipes below are for 1 kg. meat.

Lamb marinade recipes

Recipe number 1. Tomatoes and cilantro

Take half a bunch of parsley and rinse. Mix with peeled onions, 5 sprigs of cilantro. Pass through a blender. Add 3 peeled tomatoes, chop again. Pour in 200 ml. olive oil, add a little cumin and rosemary. Soak your leg for 6-11 hours.

Recipe number 2. Vinegar and garlic

Slice 2 pieces. onion in half rings, mix with 6 chopped garlic cloves. Inject 130 ml. olive oil, 70 ml. vinegar. Season with pepper and salt. Stir in thyme, add 2 sprigs of rosemary. In this composition, the leg is kept for 12-13 hours.

Recipe number 3. Sugar and water

Dissolve in 0.5 l. warm water 25 gr. granulated sugar. Chop 2 pieces. onions and put into the solution. Add 1 lemon, sliced into rings, 8 laurel leaves, 5 cloves and salt of your choice. Let the ingredients languish for a third of an hour. Cool, place the lamb in the composition. Keep 7 hours.

Recipe number 4. Kefir and onions

Since you can cook a delicious leg of lamb in kefir, so that it is soft and moderately juicy, it makes sense to use this recipe. Mix half a bunch of chopped parsley with 0.5 L. fatty kefir, add the gruel of 2 onions, a little chopped cilantro, coriander with basil. Soak the meat in the mixture for 11 hours.

Recipe number 5. Pomegranate juice and vodka

It is better to use natural pomegranate juice, but store-bought pomegranate juice is also suitable. glass jar... Measure out 250 ml. drink, combine with 50 ml. vodka, add any greens to taste, your favorite spices. Marinate the meat for 8-10 hours.

Recipe number 6. Butter and lemon juice

Mix 250 ml. olive oil with the juice of one lemon. Add a glass of dry white wine, gruel of one onion. Chop the carrots into slices and add to the mixture. Season with fresh or dried parsley by the eye, add 10 laurel leaves and 15 peppercorns. In such a marinade, the leg of lamb is kept for 24 hours.

Recipe number 7. Yogurt and mint

Grind 5 garlic cloves using a crusher, mix with 300 g. natural yogurt. Mash 3 sprigs of mint in a mortar, add to general composition... Add half a teaspoon of paprika and 2 pinches of hot red pepper. Brush the lamb with this mixture and soak in the bag for 13 hours.

Important!

Remember, before you cook a juicy and fragrant leg of lamb in the oven, you need to choose a marinade and calculate its amount based on the weight of the meat. All recipes are presented for 1 kg.

Leg of lamb with garlic and lemon zest

leg of lamb - 2.3 kg.
grated lemon zest - in fact (about 2/3 cup)
garlic cloves - 5 pcs.
olive oil - 80 ml.
rosemary sprigs - 3 pcs.

When wondering how to cook a delicious leg of lamb so that the pulp is soft and juicy, you should use lemon zest. In addition, the dish will turn out to be very aromatic.

1. Get rid of excess fat, rinse the leg of lamb, dry with towels. Make large punctures on each side and place a few slices of chopped garlic in them.

2. Choose a marinade from the recipes above, and soak for the specified amount of time. Dry the ham to drain the remaining mixture. Chop the remaining garlic, mix with oil, grated zest and chopped rosemary sprigs.

3. Rub the leg very generously with the composition, place in a bag and wait 20 minutes. During this time, preheat the oven to 220 degrees. Send the leg to bake for half an hour on a baking sheet.

4. After this time, reduce the temperature to 175-180 degrees. Bake for another 1.5 or 2 hours, periodically pouring the juice over the carcass. You can cover your leg with foil. Wait 15 minutes before serving to allow the meat to settle.

Leg of lamb with mustard and honey in foil

leg of lamb - 1.8-2 kg.
liquid mustard - 100-130 gr.
honey - 40 gr.
thyme sprigs - 2 pcs.
olive oil - 60 ml.
head of garlic - 1 pc.
lemon juice - 35 ml.
freshly ground pepper - 6 gr.
salt - 12 gr.

Before preparing a leg of lamb according to this recipe, you need to decide on the mustard. It should be moderately hot so that the flesh is soft and juicy after cooking.

1. Rinse the ham, dry it, get rid of excess fat. Leave only a thin layer.

2. Make a marinade by mixing honey, butter, lemon juice, mustard. Add chopped sprigs of thyme and minced garlic. Season with salt and pepper.

3. Brush the leg of lamb with this mixture, wrap in foil for baking. Leave in the refrigerator for at least 20 hours. Then remove and bring to room temperature.

4. Remove the foil, grease the baking sheet with oil, line the leg without the foil. Heat the oven to 220 degrees, bake the lamb for a quarter of an hour. When the crust appears, turn the power down to 110 degrees.

5. Cover the ham and baking sheet with a sheet of foil and bake for 3 hours. Then lower the temperature to 90 degrees, fry the lamb for 1 hour and 20 minutes. After cooking, do not rush to unfold the leg, let it sweat for another half hour.

Leg of lamb in red wine with potatoes

potatoes (young) - 1.1 kg.
leg of lamb - 1.5-1.7 kg.
wine (dry, red) - 60 ml.
olive oil - 60 ml.
sprigs of rosemary - 3 pcs.
garlic cloves - 4 pcs.
chopped pepper, salt - to your taste

This simple recipe is versatile, as you can cook a delicious leg of lamb quickly for a soft and juicy flesh.

1. Rinse, dry your foot, cut off excess adipose tissue. Make some large cuts on all sides. Sprinkle the ham with chopped garlic, rub with the salt and pepper mixture.

2. Brush the meat with oil. Prepare a baking sheet, grease it as well and add the rosemary sprigs. Place the lamb on top of them. Set the oven to 220 degrees, preheat.

3. Bake the leg at the specified temperature for 20-25 minutes. Drizzle with wine and juice.

4. After half an hour, place the potatoes cut into "orange slices" (if they are large) next to each other, put the small ones whole. Drizzle with oil, pepper, wait 15 minutes.

5. After this time, reduce the temperature in the oven to 180 degrees. Cover with foil, timed 1 hour 20-30 minutes. Water the ham periodically with juice and wine.

Delicious leg of lamb with spices and lemon juice

leg of lamb - 1.3-1.5 kg.
peas - 10 pcs.
garlic cloves - 7 pcs.
lemon juice - 40 ml.
olive oil - 170 ml.
liquid mustard - 70 gr.
laurel - 4 pcs.
thyme - 2/3 teaspoon
rosemary - 1/3 teaspoon

When deciding how to cook a spicy lamb leg, you need to choose a marinade from the recipes above or make it yourself using the technology below. To have a juicy and soft leg, it must be kept in the marinade for at least the specified period.

1. So let's start. Rinse and dry the leg. Chop all spices, garlic and herbs according to the recipe, combine, add olive oil, mustard and lemon juice to them. Pour this mixture over the meat, set the oppression and wait at least 9 hours.

2. When the leg is marinated, let it drain. Heat the oven to 220 degrees, place your foot on a baking sheet and send to bake. After 30 minutes, reduce the power to 180 degrees.

3. Time the meat, the meat will be ready in about 1 hour and 20 minutes. Water the leg with the rest of the marinade throughout the baking process to prevent the meat from drying out.

4. After cooking, cover the lamb with foil and let it cook in the switched off oven for another 20 minutes. Serve with potatoes.

Leg of lamb in white wine with vegetables

wine (dry, white) - 130 ml.
leg of lamb - 1.4-1.6 kg.
onions - 3 pcs.
potatoes - 900 gr. (more is possible)
garlic - 1.5 heads
carrots - 2 pcs.
thyme - a level teaspoon
sprigs of rosemary (fresh / dry) - 3 pcs.
olive oil - 60 ml.
paprika - 5 gr.
ground black pepper - 5 gr.
salt - 10 gr.

Before you cook a baked leg of lamb with vegetables, you need to choose a marinade from the list above or cook it according to this recipe. And so that the leg is soft and juicy, soak it in the sauce for the required amount of time.

1. Mix the wine with the chopped gruel of 1 onion. Add chopped garlic (half a head), thyme, salt, paprika, olive oil, pepper, rosemary.

2. Wash the lamb, remove excess fatty tissue, leave only a small layer. Brush the meat with a mixture of herbs, place in a bag or foil, keep in the cold for 3-4 hours. Then remove, keep at room temperature for another 3 hours.

3. Now chop the second onion into 4 pieces or chop into rings. Cut the carrots into semicircles, the potatoes into cubes or "orange slices". Divide the remaining head of garlic into prongs, chop or leave whole.

4. Season all vegetables with spices and salt, lightly drizzle with olive oil, stir. Grease a baking sheet, place a leg on it, put the vegetable mixture next to it.

5. Preheat the oven to 220-230 degrees, send the meat to bake. After 20 minutes, reduce the temperature to 180 degrees. Pour some water and wine into a baking sheet, cover everything with a sheet of foil. Time it, in 1 hour 20-30 minutes the leg will be ready.

Leg of lamb in breadcrumbs in the oven

chopped crackers (wheat) - 1 glass
leg of lamb - 2.3-2.5 kg.
fresh parsley (chopped) - 3 tablespoons
fresh dill (chopped) - 3 tablespoons
olive oil - 0.2 l.
garlic cloves - 5 pcs.
curry seasoning - 5 gr.
dry wine(white) - 60 ml.

In search of an answer to the question regarding how to cook a leg of lamb, you can consider this recipe. To make it soft and juicy with an appetizing crust as a result, bake the food in white croutons.

1. First prepare the wine marinade: combine the minced garlic cloves with wine, curry, and ground pepper. Salt. Rinse and dry your leg, remove excess fat, rub with the mixture.

2. Pack in a bag, leave in the cold for 1 day. Then take out, pour over with olive oil. Combine chopped green tea with croutons, roll the meat.

3. Preheat oven to 220 degrees. Grease a baking sheet, place your leg on it. Bake for 30 minutes, then reduce power to 180 degrees. Cook the meat for another 1.5 hours. Leave the ham in the switched off oven for 10 minutes before serving.

Leg of lamb in wine vinegar up my sleeve

lamb ham - 1.8-2 kg.
garlic cloves - 6 pcs.
olive oil - 40 ml.
wine (or apple) vinegar - 40 ml.
liquid mustard with grains - 30 gr.
freshly ground pepper, salt - to your taste

Since you can cook a leg of lamb not only in foil, but also in a sleeve, so that it is soft and juicy, you need to use this recipe. Choose liquid mustard that has round white grains (balls). This will make the dish more aromatic.

1. Prepare the ham: rinse, dry, remove excess fat, leaving a thin layer. Make a marinade: Combine mustard, crushed garlic, oil, pepper and salt, and vinegar.

2. Rub the chicken legs with the mixture, make deep punctures in the meat. Insert a chunk of garlic into them. Place the lamb in a baking sleeve, tie. Marinate for 8-10 hours.

3. Prepare a dry baking sheet, place your foot on it. Make about 10-15 holes in the upper part of the sleeve with a sewing needle. Preheat the oven, bake the ham at 220 degrees for 25 minutes.

4. Reduce the temperature regime to 175 degrees, note the time. After 1 hour 10-20 minutes the lamb will be almost ready. Remove the baking sheet, cut the sleeve lengthwise with scissors.

5. Send the ham to bake for another 30-40 minutes, so that a pleasant golden brown crust forms in the upper part. After a period of time, turn off the device, let the meat "lie down". Serve after 15 minutes.

Every hostess who experiments with home cooking, sooner or later asks the question: "How to cook the most delicious leg of lamb so that it is truly soft and juicy?" The answer is simple! You just need to use one of the recipes listed above.

Lamb has always been considered gourmet oriental dish... Recently, she has become accustomed to the western territories. It is easy to buy at 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 festive table... Usually this dish is always the main one, because they do not cook every day, but only according to 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 you just need to know a few tricks and subtleties, be in a cheerful mood and have enough free time.

How to cook a leg of lamb - subtleties and secrets

Preparation leg of lamb will turn out to be a simple and even fascinating thing if you follow all the subtleties and secrets. Let's figure out what you need to know in order to delight your home and guests with juicy and appetizing meat.

Ideal lamb meat with delicate meat fibers and without a characteristic odor, that is, milk lamb. However, it is difficult to buy one, so look for an animal under 1.5 years old. It can be determined 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 delicate 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 leg of lamb before cooking hot water to wash away any dirt that has stuck on it. Then cut off the maximum fat from the meat. But it is not recommended to completely remove it, it protects the drying of the dish. Therefore, leave it in a small, thin, even layer.
A culinary sleeve or foil will help keep the meat as juicy as possible. For the same purpose, do not puncture the meat for stuffing. Juice will flow out through these incisions.
You can bake the meat yourself, 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 the legs, it is advisable to separate the bone from the lamb meat. To do this, place the leg on a cutting board with the meaty side down. Make several cuts along the pelvic bone, separating the meat from all sides. Starting at the thinnest end of the bone, carve out the meat up to the ball joint. Turn the bone out of the joint, cut the tendons, removing them.
The leg is being prepared depending on the weight. It is calculated as follows: 1 kg of carcass is baked for 40 minutes, plus an additional 20 minutes for the whole piece. If you have a special culinary thermometer, a temperature probe, then install it in the thick part of the meat: the dish is cooked optimally if the temperature is 65 degrees. Focus on the following donuts: medium 54-57 ° C, medium-well 60-63 ° C, well-done 65-68 ° C.
If there is no meat thermometer, then determine readiness with a toothpick. Pierce a piece, clear juice of a light color should protrude from the puncture.
Do not rush to cut the finished meat immediately, leave it for 20 minutes so that the juices are evenly distributed inside. Then the dish will turn out to be perfectly tender and tasty.
When baked, the meat will release juice, which is very tasty. It can be used to make a sauce.
Serve the cooked meat immediately after cooking, cutting it into thin slices. Otherwise, the fat will solidify and the dish will not be so appetizing.

We got acquainted with the main subtleties and secrets of cooking lamb leg, it's time to learn about the nuances of the marinade. 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 receive best result baked lamb should be used with spices and seasonings. Culinary practice shows that mustard, paprika, ginger, lemon juice, thyme and oregano perfectly improve the taste of lamb. Dry herbs are good for rubbing your feet. Rosemary will improve almost every recipe. This herb goes well with this meat. Experienced chefs recommend that you definitely add it when cooking fresh or dry.

In eastern countries, cinnamon is put in lamb dishes and pine nuts... You can also add basil, tarragon, sage, cardamom, sesame seeds, mint, marjoram. These spices go well with lamb. The Central Asian spice - cumin will help to kill the specific smell of mutton, it gives a piquant spicy note.

It is important to use spices in the right proportions and in the right combinations to bring out the aroma and flavor of the meat. 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 some examples of marinade, recipes are calculated for 1 kg of meat.

Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or mince. Leave the meat in the mixture for 5-12 hours.
Combine a glass of vegetable oil, lemon juice, parsley, laurel leaves and peppercorns. Put chopped carrots and chopped onions into the mixture. Pour in 200 ml of white wine and stir. The duration of pickling is a day.
Chop two onions in half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, add a sprig of rosemary, thyme, salt and pepper. Marinate for 12 hours.
Pour 1 tsp into 500 ml of water. sugar, add 2 chopped onions, uncut lemon, laurel, herbs, salt and cloves. Cook the products for 20 minutes, refrigerate and lower the lamb. Leave it on 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 for 8 hours.
Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, paprika and paprika. Coat the leg of lamb and leave for 12 hours.

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

Caloric content per 100 g - 231 kcal.
Servings - 2-3
Cooking time - about 7.5 hours, of which 3 hours marinating, 3.5 hours baking

Ingredients:

Leg of lamb - 1 pc.
Fresh rosemary - a couple of sprigs
Garlic - 3 cloves
Olive oil - 2 tablespoons
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!

Cooking leg of lamb in the oven step by step

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

Leg of lamb in the sleeve is a wonderful combination of beauty, taste and aroma. By placing such a treat on the table, the dish will become a legendary meal, and Italian herbs with spicy sauce.

Ingredients:

Leg of lamb - 1.7-2 kg
Coarse salt - 1 tablespoon
Granular Dijon mustard - 2 tsp
Spices: rosemary, Provencal herbs, cumin - 0.5 tsp each.

Step by step cooking leg of lamb in the sleeve

Cut off excess fat, fat and film from the meat. Chop off unnecessary pieces.
Place all herbs in a mortar and grind.
Add salt and rub well.
Spread the mixture over the meat. Then coat with mustard and put the piece in the refrigerator for 3-4 hours, but it is possible for a longer time.
Preheat the oven to 220 ° C. Put the lamb in a sleeve, place on a baking sheet and bake for 40 minutes. Then reduce the heat of the frypot to 180 ° C and bake for another 30 minutes.
Next, carefully cut the sleeve on top, pour the juice over the meat and continue baking for 20 minutes until golden brown.

Lamb does not belong to traditional dishes in our country. Therefore, it appears on our tables very rarely. And when it is cooked, the preparation is a grand 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 tablespoons
Honey - 1 tablespoon
Lemon juice - 1 tablespoon
Garlic - 1 head

Cooking leg of lamb in foil step by step

Wash the lamb and pat dry with a paper towel.
Cut off excess fat from the leg, leaving a thin layer.
Prepare the marinade. Peel and chop the garlic.
Mix mustard, honey, lemon juice, olive oil, chopped garlic, thyme or rosemary leaves.
Rub the ham with salt and freshly ground pepper, coat with marinade, cover with rosemary and wrap in foil. Put the piece in the refrigerator for a day.
Remove the meat from the refrigerator 2 hours before baking and let it come to room temperature.
Grease a baking sheet with olive oil and place the ham without the foil.
Heat the oven to 230 ° C and leave the lamb for 15 minutes to brown. 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.
Leave the finished ham without unfolding it in a warm place for 15 minutes, rest.

Leg of lamb in the oven - recipe with vegetables

For a recipe for baked lamb leg with vegetables, you can use all kinds of side dish combinations. For example, eggplants, tomatoes, bell peppers, 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:

Hind leg of a young lamb - 1.5 kg
Garlic - 2 heads
Rosemary (fresh or dry) - 3 sprigs
Thyme - 1 tsp
Potatoes - 1kg.
Carrots - 2 pcs.
Bulb onions - 2 pcs.
Paprika - 1 tsp
Dry white wine - 100ml
Olive oil - 2 tablespoons
Salt, freshly ground pepper - 1 tsp each.

Cooking leg of lamb with vegetables step by step

Mash rosemary, thyme, freshly ground pepper and 1 clove of garlic with salt.
Add olive oil and stir.
Wash the leg of lamb, dry it, cut off excess fat, leaving a thin layer, and rub with the resulting mixture.
Wrap it in foil and refrigerate for 2 hours. Then remove and leave to warm to room temperature.
Peel the onion and cut into halves.
Peel the potatoes, wash and cut the large tubers into halves or quarters.
Peel the carrots, rinse and cut into large pieces.
Place the vegetables in a bowl, add finely chopped garlic, rosemary and paprika. Season with salt, pepper and oil. Stir
Put the leg of lamb in a greased baking sheet, put the vegetables next to it and send the baking sheet in a preheated oven to 240 ° C for half an hour.
Then pour wine or broth into a baking sheet, cover with foil, reduce the oven temperature to 180 degrees and bake for 1.5 hours.

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