Baranste saddle in the oven. How to cook the saddle of the lamb? Recipe cooking saddle lamb

This is exactly the name of one of the traditional English dishes, loven by many inhabitants of Misty Albion. Surely the vegetarians will not understand me, but my reflections today are addressed to adherents of healthy, properly balanced nutrition. And this means that in our diet there is a place and meat, including lamb.

In vain, many with disregard are related to this meat, for some reason, considering it too fat or having a not very pleasant smell. In many countries, especially where sheepading has always been developed in honor. And this is Australia and New Zealand, England and Scotland, Ireland and Bulgaria. All do not list.

And in our country, residents of the Northern Caucasus or Transcaucasia will prefer mutton pork and beef. Of course, unlike the latter, the lamb is fascinated faster, which does not like many. But if you cook this meat with knowledge and ability, and even with love, you will deliver the joy not only with your loved ones, but the fingers themselves are hiding.

Many lamb dishes are prepared with rice, since Rice "loves" fat, he absorbs him without losing its valuable qualities, and the meat becomes more tastier.

But before we start cooking, some tips on the note. If you are preparing dishes with rice, remember that:

1. Long-term, it does not matter what color it is (white or brown, which is also sold in our stores), is suitable for cooking pilas or side dishes. In these cases, we need rice to crumbly.

2. Round, short rice is taken to prepare viscous porridge, which we cook on water or milk. It is suitable for casserole and the so-called "Shilaplava" (so in the Transcaucasia called the type of Plov). Unlike the classic pila, this dish is more like a viscous porridge.

3. Belayer in cold water before cooking dishes. When washing in warm water, rice loses its valuable properties.

Lamb with prunes

Take 600 g of lamb, 120 g of the spleen onion, 40 g of butter, 20 g of flour, 120 g of prunes, 8 g of sugar, cinnamon, pepper ground black, salt.

The meat is cut by narrow long stripes (as on Beefstrogen). The finely chopped onions passover in butter, roasted in the same place meat, sprinkle with flour, salt, pepper and cinnamon, stirred, poured so much water so that it covers meat, and bring to readiness on low heat. 20 minutes before the filing, the prunes are closed on the eve (bones are removed), refuel sugar.

Served with crumbly rice.

Lamb with rice and vegetables

Prepare 0.5 kg of meat, 3/4 glasses of rice, 1 The head of the replist onion, 200 g of tomatoes, 1 tbsp. Spoon of vegetable oil.

Lamb is finely cut, sprinkle with salt, pepper, parsley greenery, mix with fried onions. Rice rinse, scat, hold five minutes in boiling water and leak on the colander. On the bottom of the cast-iron pan pouring the oil, put the layer at first layer, then the lamb layer, then rice, tomatoes, sliced \u200b\u200bby slices, again lamb and so on. The last layer should be out. Tightly close the lid with a saucepan, put on a small fire, grieving until the meat is ready.

Lamb in Shub

Take 500 g cutting, 5 carrots, turnips, parsley, 1 head of the reptile bow, 400-500 g cabbage, 3 tbsp. Spoons of fat, salt and pepper to taste.

Lamb cut into pieces. Relieve, salt and pepper. Cut the parsley, carrots, turnips, onions and cabbage. Preheat a saucepan with fat, put on the bottom of a layer of vegetables, put meat and close it with the second layer of vegetables, salt. Pour 1/2 cup of hot water, close the dishes tightly with a lid. Stewed on a weak heat until soft is approximately 2.5 hours.

Before serving on the table, sprinkle with crushed greenery.

Irish lamb

Required 500 g lamb, 500 g of potatoes, 250 g onions, salt, pepper, 1 laurel leaf, 1/2 teaspoon of thyme, parsley.

Lamb chopped with cubes, put in a saucepan, salt, pepper, add most of the finely chopped onions, bay leaf, thyme. Pour water so that it covers the contents, and put it on a small fire, covering the lid. When the meat becomes soft, add potatoes, sliced \u200b\u200bby cubes, the remaining part of the bow and in no case to interfere, but only from time to time to shake so that the dish is not burned. Potatoes should be welded so that a casheaking mass is formed. At the end of the cooking, add finely disturbed parsley greens.

Dish to sign on the table in the same dishes in which it was cooked. Therefore, it will be just wonderful if you have a portion ceramic pot.

Ask any Caucasian, what kebab is the most delicious. The answer will be one - from lamb. Really, neither beef nor pork is so not suitable for kebab like lamb.

At home, you can also cook excellent barbecue, Only for this you need to first pick up meat. Prepare as I call basturm..

Maranuine cuts into pieces and folded into an enameled saucepan. First, put the layer of meat, covering it with a layer of sliced \u200b\u200bonions, salt, pepper. Now it is necessary to sprinkle with wine or table vinegar (if the cinema vinegar does not interfere to sprinkle and white wine). Then again layer of meat, onions, etc. From above I put a small weight, and after some time the juice appears, in which the meat marinates.

In such a marinade, the meat should be at least a day before you begin to do. In general, the Basturma can stand in the refrigerator at least a month, choose meat on the roast, when you want ...

Where you will fry the kebab - in a pan or on skewers, grilled or on coals - to solve you yourself. Marinated onions is used with meat. And another perfect addition to lamb kebab are tomatoes and eggplants.

But another way of cooking meat.

Lamb in a homemade pan

Take 220 g lamb (rear leg, blade or back), 30 g of butter cream, 50 g of meat or broth juice, 150 g potatoes, 60 g of green peas, ground black, bay leaf, salt.

The meat from the back leg, the blades or the backs are sulking to taste, lubricate with oil, put on the pan, sprinkle with black peppers, add a laurel and a little juice or broth, put it in a hot wardrobe. Hold up to soft, periodically watering juice.

Served with roasted potatoes and green peas under meat juice.

Love lamb not only Caucasians. With great pleasure prepare and eat this meat Residents of Central Asia. They generally recognize only lamb or. Only the names of the finished dishes vary, and the method of cooking meat is almost the same.

Govorem (fried lamb)

At the rate of 1 portion will need 200 g of lamb, 20 g of lamb salan (preferably with a small additive of vegetable oil) or baked oil, 35 g of a splash, salt, pepper to taste, parsley greens, dill.

The lamb without bones is cut by pieces of 25-30 g, sprinkled with salt and pepper and roasted until readiness.

To the table is served by sprinkled by a packed onion and greens. Govore is used for the preparation of many other first and second dishes.

Kaurma (Roasted Meat)

For preparation 1 portion will need 170 g of lamb, 20 g of lamb salan (preferably with a small additive of vegetable oil) or baked oil, 40 g of splash, green parsley, dill, spices, salt.

The lamb without bones is cut by pieces (25-30 g). They are laid out in one layer and not very tightly on a pre-well-heated frying pan with fat, roasted on each side one time until readiness. A little water, acidic milk (kefir) or red wine, slightly solid, add spices and extinguished under the lid for another 10-20 minutes to almost completely evaporation of the liquid.

Served with roasted onions, sprinkled with greens. In the same way, you can cook beef, pork, chopped with bones to pieces of a poultry or chicken fillet.

Chember (Langet from Lamb)

At the rate of 1 portion will require 170 g of lamb, 10 g of lamb salan (preferably with a small additive of vegetable oil) or foam oil, 200 g of froth or boiled rice potatoes, salt.

The lamb is cut into portions (like on a langenet), beton, salted, pepper and roasting first on the one hand, then on the other, on the otherwise, a pre-well-heated laminated grease.

Served with fries or rice.

Lamb delicate

Required 0,5 kg Muffle lamb, 4 cloves of garlic, rosemary, 60 g of butter or margarine, 4 slice of sternum or pork salary, 1/2 cup of white dry wine, 250 g of peeled tomatoes, parsley green, meat broth, salt, black ground pepper.

Inhabitant meat 2 garlic cloths, cut in half, rosemary leaves, tied with thread and fry in cream oil or margarine.

For a few minutes to cook breast or pork lard, strain, mix with meat and fry until the formation of a golden shade. Salt, pepper, add 2 cloves of garlic, pour wine, give it to evaporate, put tomatoes, finely chopped parsley, close the lid and leave on a small fire for 40-45 minutes, pouring broth.

Serve to the table, removing the thread, with slices of sternum and sauce.

Bulgarian Yachnia

Take 600 g of lamb, 200 g of eggplant, 2 tomatoes, 1/2 cup of water, greens, salt, vegetable oil.

Lamb cut into pieces, salt and put out by adding some water. When water evaporates, and the meat will become soft, fry it. Eggplants cut into slices, salt, leave for 15 minutes, then squeeze, fry and put on meat. Tomatoes cut into slices and put on top of eggplants. Sprinkle all parsley chopped with greens, pour water and cook on a small heat before evaporation of water.

Lulle-Kebab

Take 1 kg of mutt mutton lamb, 300 g of renal ram fat, 2 bulbs, 1/2 bread, 70 g of oil, 2 lemon, 100 g of green bow, pepper, salt.

Meat and fats finely cut, mix, sprinkle with peppers, pour it with a chopped onion, salt to taste and leave for 2-3 hours. Then to skip through by adding the damp in water and well-pressed bread, pour into mince about 1 tbsp. Water, mix and well discard the whole lot of the board moistened with water. To form small sausages from the mass and fry from all sides without panicing in a hot oil, then immediately serve to the table without any side dish and sauce.

Sliced \u200b\u200bgreen onions and lemon lobs are served to this dish.

Chanahi

Required 500 g of lamb, 750 g of potatoes, 200 g of tomatoes, 300 g of eggplant, 200 g of green bean pods and 1 bulbs.

Machine wash and cut into small pieces (2-3 pieces per serving). Put into a metal or better clay dishes (pot) with a capacity of 2-3 liters. There add finely chopped onions, peeled and sliced \u200b\u200bpotatoes, sliced \u200b\u200bwith halves, peeled from thounds and finely chopped bean pods chopped with eggplant cubes, parsley greens. Sleet all this, sprinkle with pepper and pour 2 glasses of water. The dishes cover the lid and put in the oven for 1.5-2 hours for extinguishing.

Chanahi is served in the same dishes, in which they prepared (without shifting on the dish).

On the first one you can cook all the same -archo, but this time with lamb.

Harcho

Take 500 grams of breasts, 2 of the onion heads, 2-3 cloves of garlic, 2 tbsp. Spoons of tomato paste or 100 g of fresh tomatoes, 1/2 glasses of rice, 1/2 cup of acidic drain.

The meat is washed, cut into small pieces of 3-4 pieces on a portion, put in a saucepan, pour cold water and put cooking. Appearing on the surface of the foam to remove noise. After 1.5-2 hours add finely chopped onions, thicker garlic, rice, acidic plums, salt, pepper and cooking to continue for another 30 minutes. Tomato slightly fry on oil or fat, removed from the broth, and 5-10 minutes before the end of the cooking add to the soup.

When applying on the table, sprinkle a finely chopped parsley china or dill.

Bozbash

Required 500 g lamb, 1 cup of peas, 500 g potatoes, 2 apples, 2 onions, 2 tbsp. Spoons of tomato-puree and oil.

Wash lamb chopped or nourishing on pieces weighing 30-40 g, put in a saucepan, pour water so that it only covered the lamb, salt and, cover with a saucepan with a lid, cook on a weak heat, removing the foam. In a separate saucepan, put the pasting and washed peas, bay its 2-3 cups of cold water. Cook peas needed on slow fire. After about 1-1.5 hours in the peas, shifted the woven pieces of lamb, separating all the small bones. After that, add to the leaky broth, finely chopped and roasted onions, sliced \u200b\u200bpotatoes and apples, tomato-puree, salt, pepper and, cover with a lid, stew 20-25 minutes.

Serve Bozbash, sprinkled with finely chopped parsley greenery.

Step 1: Prepare mutton meat.

The saddle of the lamb is a delicious meat with a bone from the bottom of the back of the lamb, namely the lower part of the Korean and the renal part of the back. In fact, it is a very tasty meat and, if you cook it correctly, then the dish will take the honorable place on your festive table. But to begin with, we rinse the meat ingredient well under running water and lay out on a cutting board. With the help of a sharp knife we \u200b\u200bclean meat from fat and films. Once again, we rinse well the main component of the dish under running water and then wash it with it with kitchen towels.

Now it is very important to correctly reject the rib bones with a twine thread so that in the process of baking the saddle the lamb does not fit. To do this, we have a thread in the needle and with the help of these technicraft items pierce meat from one edge between the ribs, then fix the thread, making a loop around the first rib. And after - we tie the thread a piece of lamb, making a loop through each circle near each edge.

We must have such a "crown". At the very end, tie the thread around the last rib and cut it off with the help of scissors from the needle.

Step 2: Prepare Anchovies.

Canned anchovies will give our dish unusual aroma and taste. But for a start, we need to process them so that they give more juice and fragrance lamb. To do this, lay the fish on the cutting board and grind the ingredient with a knife into small pieces. The finely chopped Anchovy is shifted in a free plate.

Step 3: Prepare Rosemary.

We rinse rosemary under running water and dryly wipe the ingredient with a paper towel. This spice will give our dish an extraordinary fragrance. Attention: But if you did not add this fresh spice before this fresh spice, then it is necessary to first add literally 1 twig and feel the fragrance. If you taste such a smell, then add all the remaining twigs without a doubt, as Rosemary is perfect for such a dish, like a saddle lamb. And rosemary itself has a coniferous, camphor aroma and slightly isolate taste.

Piece of fresh spices lay aside, and 1-2 twigs finely rub on a cutting board with a knife. The crushed ingredient is shifted in a free plate.

Step 4: Prepare black peas pepper.

We lay out several black pepper peas in the manual mortar and the ingredient with the help of the pestle to the state of the crumb. Thus, this spice will give our dish more aroma and sharpness.

Step 5: Cooking the saddle lamb.

In a saucepan or in a deep baking tray, we pour a small amount of olive oil and add bunds melted fat. To the same capacity, add half finely chopped anchovs and a pair of rosemary twigs. We put the saucepan on the middle fire and, constantly stirring everything with a wooden spatula, fry a little ingredients to subsequently give the acute dish. Then add salt and fresh black pepper to taste, pour red wine into the container and again mix well with a spatula. And only after that, lay the lamb in the pan and pour it out several times with a tablespoon with a sharp mixture. We put the container with meat in the oven and bake it at temperatures 180 ° -200 ° C for 45 minutes. Attention:be sure to take time from time to time, we get a baking sheet with a saddle with a brazier from the oven and water it, taking advantage of a spoon, sharp mixture and excreted meat juice. Thus, the meat will turn out more and more tender.

Step 6: Prepare garlic.

With the help of a knife, we clean garlic from the husk and immediately after this slightly rinse the ingredient under running water. We lay the cloves of garlic on a cutting board and finely chop them into small pieces. The crushed component is shifted in the pile.

Step 7: We prepare ginger.

For the aroma of the dish in it, it is necessary to add a little ginger root. To do this, we clean the ingredient from the peel using a conventional teaspoon, and just scrape the skin with the ingredient. Then we rinse it under running water and slightly wipe the ginger with a paper towel.

And now, with the help of a large grater, we roll the root on a small chips. The crushed ingredient shifted in the pile with garlic.

Step 8: Cooking the refueling.

So, add to the pile with garlic and ginger finely chopped rosemary and anchovies and mix well with a tablespoon well to uniformity.

After that, we pour a wine vinegar to the refueling and again mix well with a girlfriend inventory.

Step 9: Let's give the saddle of the lamb.

At the expiration of the allotted time for the preparation of the lamb, get the dish from the oven and shift it on the dish for feeding. We remove the thread with scissors and abundantly water the baked brine with fragrant refueling and sharp mixture, which remained in a saucepan. Immediately after that, the dish can be served on the table, offering guests as a side dish fried or baked potatoes, as well as any porridge or pasta. Enjoy your meal!

ATTENTION: If after 45 minutes, the meat is still harsh, and this can be checked carefully pushing the ingredient with a knife with a fork or fork, then we extend the cooking time, not forgetting from time to time to water lamb with a mixture and juice in a saucepan. Also, the readiness of meat can be determined by its color. Inside the main component should not be bright red and after the end it should not flow from it.

In addition to rosemary in the dish, you can add other spices for meat to your taste.

In order to prepare the dressing for the saddle of the lamb, you can use the blender. To do this, lay out all the components of refueling into the bowl of the device and mix up to uniformity at the average speed for 30 seconds - 1 minute.

The saddle lamb is a spinal part of the animal. Prepare a meat dish with the use of this product is one pleasure. After all, today there are many recipes, with the help of which you can easily and quickly make a satisfying and very tasty lunch. By the way, cook the saddle lamb is recommended not only on the gas stove in the scenery, but also in the oven. It is there that the pickled meat is capable of becoming the most mild, juicy and fried.

Baked saddle lamb: recipes in the oven

In this article, we decided to present to your attention a few ways how delicious bake lamb on the bone. It is worth noting that such a hot dish is best done in the cold season, because it is obtained very calorie and satisfying. Thus, if you decide to cook for a festive or ordinary dining table, a lamb saddle, then you should definitely stock in various spices. Fragrant spices are necessary in order to make the specific flavor of fat (ram) more inconspicuous.

So, for the preparation of the presented dishes will be required to purchase:

salt small iodized - add to taste;
saddle lamb with fat - 2-3 kg;
Ground - a few pinch;
thyme dried (in beans) - dessert spoon;
olive oil refined - 2-4 large spoons;
salted pistachios purified - 150 g;
bread crops - ½ cup;
creamy oil fresh - 50 g;
maisonist medium fat - 90 g.

The process of preparing the main product

Before you cook the lamb saddle, all the ingredients should be treated in advance. To do this, you need to take meat, wash it well, cut off all unnecessary elements, and then dry with paper napkins. Next, it is necessary to choke salty peeled pistachios with a knife, put them in a bowl together with breadcrumbs and thyme grains. After that, a creamy oil should be placed in separate dishes, melt it on a weak heat, and then cool and pour into dishes with nuts together with refined olive oil.

At the end of the saddle, the lamb needed from all sides to lubricate the shallow iodized salt, ground and mayonnaise of medium fat. After that, on top of meat, it is necessary to post a previously mixed pistachio mass.

Thermal processing of dishes

After the meat ingredient is competent with spices, it should be accurately moved to a baking sheet, unworn with a dense culinary foil, which is required to close the product tightly. The saddle of the lamb in the oven must be baked at a temperature of 210 degrees for 70-80 minutes. The meat is considered completely ready if the knife goes well into the dish, and a white transparent broth is coming out of the place.

How to cook the saddle of a lamb in mustard sauce?

To create such a dish, it is necessary to prepare the following components:

lemon juice freshly squeezed - from halves of medium fruit;
saddle lamb fat - 2-3 kg;
mustard - 3 large spoons;
sea salt - add to taste;
sour cream thick fat - 3 large spoons;
parsley Greens Fresh - a small beam;
garlic large - 2 teeth;
almond chopped - 50 g;
coriander ground - dessert spoon;
basil dried - pinch.

Preparation of meat to baking

To cook the saddle of a lamb (recipes in the oven are presented in this article) using mustard sauce, you should take a fat piece of meat, to wash it well, dry with paper napkins, and then sprinkle with fresh lemon juice and put in a refrigeration chamber for 60 minutes. At this time, you can make the preparation of marinade. To do this, mix in deep dishes thick mustard, fatty fresh sour cream, sea salt, chopped parsley greens, grated garlic cloves, crushed almonds, as well as ground coriander and pinch dried basil. All ingredients should be mixed well, and then to deceive the resulting lamb of lamb, which needs multiple cuts in advance.

The process of baking in the oven

After the meat is competent, it should be wrapped in a dense foil, and then lay out on a baking sheet and bake about one and a half hours. After the specified time, the dish must be accurately removed from the foil, cutting into portions (right hot), and then present to the table with any garnish.

Preparing a delicious stuffed lamb (saddle) in the oven

The saddle lamb, recipes with which are always simple, very often make for the festive table in stuffed form. To create such an original dish, we will need:

saddle lamb - from 2 kg;
kidney lamb - 2 pcs.;
fresh small champignons - 200 g;
creamy oil - 20 g;
refined vegetable oil - 1 large spoon;
salt iodized small - add to taste;
ground pepper fragrant - add at personal discretion;
white bread - 1 small hunk;
cognac Any - a large spoon (for soaking bread);
big chicken egg - 1 pc.;
thyme - 2 twigs;
greens of parsley fresh - a small bundle.

Meat processing and cooking

For the preparation of the stuffed saddle, the lamb should take a 2- or a 3-kilogram piece of meat, wash it thoroughly, cut off all unnecessary elements and dry paper napkins. Next, it is necessary to start creating a fragrant filling. To do this, be cleaned and wash the kidney lamb, and then cut them into thin slices. After that, it is necessary very finely chopping fresh champignons, put them in a preheated saucery together with a previously processed by-products, as well as creamy and vegetable oil. This composition ingredients should fry for 20 minutes. After the specified time, the mixture of kidneys and mushrooms need to be cooled in cold air, and then shifting it into a deep bowl and add a whipped chicken egg with white wheat bread, which is recommended to soak in a brandy. Also in stuffing it is desirable to lay out two chopped twigs of thyme and chopped green parsley.

The process of forming and baking dishes

After the fragrant filling is ready, it is necessary to take the saddle of the lamb, to deliver it with iodized shallow salt and fragrant pepper, and then put the mushroom mass and put it on a lubricated oil baking sheet. In such a composition, the dish must be placed in the oven, pre-warmed up to 210 degrees, and bake about one and a half or two hours in it. After this time, the meat should be reached and cool a little.

Correct feed to the table

Serve baked lamb to dinner is necessary in warm or hot condition with any side dish or fresh vegetables. Also to it should be given tomato sauce or acute ketchup. Bon Appetit!

Remember that Misis Hudson prepared for lunch a favorite dish of Dr. Watsna - saddle lamb? Let us prepare - this is a dish. So…

The saddle lamb is an exquisite Italian meat dish, soaked with fragrant sharp spices. Such a dish though requires hardness and care, but it gives you and your guests an unforgettable delicacy taste, tenderness of each piece and a piquant sharp aftertaste.

Products:

1. Mature meat - 1 kg.
2. Rosemary Fresh - 2 - 3 Spots
3. Garlic medium sized 2 - 3 teeth
4. Canned Anchoves - 1 - 2 pcs.
5. Olive oil - 50 ml.
6. Vinegar Wine white - 85 ml.
7. Salt - to taste
8. Black peas pepper - to taste
9. Ginger root fresh medium size - 1/4 part
10. Red dry wine - 100 ml.
11. Fat Barbus Gray - 200 gr.

How to cook the saddle lamb:

We must have such a "crown". At the very end, tie the thread around the last rib and cut it off with the help of scissors from the needle.

We rinse rosemary under running water and dryly wipe the ingredient with a paper towel. This spice will give our dish an extraordinary fragrance.

Attention: But if you did not add this fresh spice before this fresh spice, then it is necessary to first add literally 1 twig and feel the fragrance. If you taste such a smell, then add all the remaining twigs without a doubt, as Rosemary is perfect for such a dish, like a saddle lamb. And rosemary itself has a coniferous, camphor aroma and slightly isolate taste.

Piece of fresh spices lay aside, and 1-2 twigs finely rub on a cutting board with a knife. The crushed ingredient is shifted in a free plate.

We lay out several black pepper peas in the manual mortar and the ingredient with the help of the pestle to the state of the crumb. Thus, this spice will give our dish more aroma and sharpness.

Attention:be sure to take time from time to time, we get a baking sheet with a saddle with a brazier from the oven and water it, taking advantage of a spoon, sharp mixture and excreted meat juice. Thus, the meat will turn out more and more tender.

And now, with the help of a large grater, we roll the root on a small chips. The crushed ingredient shifted in the pile with garlic.

So, add to the pile with garlic and ginger finely chopped rosemary and anchovies and mix well with a tablespoon well to uniformity.

After that, we pour a wine vinegar to the refueling and again mix well with a girlfriend inventory.

Attention: If after 45 minutes of baking, the meat is still harsh, and this can be checked gently pushing the ingredient with a knife with a fork or fork, then we extend the cooking time, not forgetting from time to time to water the lamb with a mixture and juice in a saucepan. Also, the readiness of meat can be determined by its color. Inside the main component should not be bright red and after the end it should not flow from it.

In addition to rosemary in the dish, you can add other spices for meat to your taste.

"Home Recipes" Wish you a pleasant appetite!

Baking is a rather long process and meat, separated by small pieces and having a large surface area at low weight, dries out during cooking. Now, if you need dry meat for some kind of dish, then there is simply no way better than cut it with slices in bed and bake with a relatively low temperature. Even the large pieces of meat have a tendency to dry out the outside of a piece, especially if some parts are not covered with a layer of fat.
But with big, covered with a good layer of fat, meat cuts remain some of the problems that we have already spoken above are films and veins, which during heating begin to shrink and squeeze the juices from meat.
Control with all the difficulties is the easiest way in the very best lamb cuts - the dorsal part. The saddle lamb, Korean or fillet - no matter how you say - the best parts are not only for quick frying, but also for baking!
It is better to ask the butcher to cut the spine in advance and cut a large yellow custody walking along. All the meat is covered on top of a layer of good, plastic, easily fluttering and frozen only at low fat temperatures. The main part of meat is one big and soft muscle with a wonderful taste. Muscle is attached to the spine and rubble, but even easily separated from them with fingers. Two more muscles take place next to the large, between them and the large muscle are quite thin connective tissues, often with a layer of fat.
However, there is a rather dense and elastic film between the layer of surface fat and muscles. Those who ate a kebab from Barani Korean know that during the cooking on the mangale, she remains like "Rubber", as it was. Moreover, often this film, compressing, distorts the shape of meat, as if squeezing the large muscle and at the same time all the juices from it. Some cooks even remove it, at the same time removing all the surface fat and barrel meat.
But the bare meat will rather dry, and the meat prepared absolutely without fat will be tasteless.
If you try to apply any pick-up for softening this film, then this marinency will be significantly spoiled and the taste of meat.
Therefore, it suggests, it seems, the only solution to this question is: to make notches on the surface of the fat, cutting this ill-fated film, but trying not to dry meat.
Everything, boring anatomy ended and will continue to be delicious!
Listen, but these cuts are a wonderful idea.

First, this is a very good way to prevent meat compressing and fillets will remain the same form as it was, and will not get in consumer in the form of a crocheted piece.
Secondly, this is the perfect way to deliver salt and spices right at the destination - to meat. After all, this is an eternal problem for large pieces and whole carcasses - salt and spices are felt only outside, and inside - inadvertising and prenatine.
Fourth, the fat, wound out of the bare fat, does not immediately argue on the baking sheet and burn, but the meat will eat before. And this is not bad, believe me!
Well, another argument for - increasing the surface area of \u200b\u200bthe Sala layer at the expense of suprets, we increase the possibility of inserting it. As a result, if it is properly to choose the coating temperature, a pretty dried roasted on the surface of the meat is formed, and not the current fat fat.
What makes it harder, I don't even consider a positive factor, because it is not important for us, right? And most importantly for us - taste!
Listen, I am absolutely convinced that in order to get a good taste of the liver meat is enough to have a delicious raner, a chinful salt and hands growing from where it is necessary. This I once again want to say that it's not in spices! It is much more important than good source material and the ability to bring meat to readiness so that it revealed it in the best way.
But I understand that the absolute majority of preparing life without spices is boring. Therefore, well, I agree, let's try to collect a delicious marinade in Skoroch. Just in order to practice once again in this business and explain how to approach similar issues.
Salt needed? Of course! Black pepper? Well, how without it. And imagine the taste of a good, brazed lamb, remember it! Sweet, even a shrill meat - that's how. Let's take some lemon juice? Yes, lemon juice is good, it will give the sourness, but the luxurious aroma of citrus sodes from the juice will not be released. Cedra need! Take a small grater and spend a well-washed lemon about her, trying to shoot only a yellow part and leaving in the integrity of bitter white peel. Cedra, salt and black pepper, let's put in a spacious, better stone mortar.
Listen, the aroma is - black pepper and the zestus promised it, the acids and salt to compensate the sweet taste of meat, what is still missing? Freshness, that's what! I want a light, fresh taste, so that lamb is not just crunched with a crust and splashed in his mouth with juice so that she doesn't just arouse appetite with their taste and aroma, but so that after the first piece I would like to eat yet, and at the same time it was not so pronounced.
Mint and basil - that's what this task will help to solve us!
Yes, let's give a few leaves of mint, basil and even at least a spoonful of olive oil in order to dissolve in it tastes and flavors of spices.
Several movements of the pestle in the mortar and pasta is ready! Take the exactly half of this paste and lubricate the lamb, trying to penetrate and in the cuts and not forgetting about the bottom, the inner side, where Rybra.

Everything! If your oven is already warm up to 180 degrees - perfectly, lay the lamb on the grille, and down, almost at the bottom of the oven, put the baiine in which they pour some boiling water. Let you not frighten that in the baking and boiling water: first, flowing into the bai tree, the fat will not burn, and secondly, in a wet atmosphere, heat from the warmed outdoor walls is transmitted more efficiently - remember the steam bath until there is dry, the heat is feeling Not so much, well, in third, with high humidity, the meat will not dry so much, and the desired golden crust is still formed - you will see.
How many minutes to bake - depends on the size of a piece of meat placed in the oven. But you must navigate for what will happen with meat, and what odors it will publish. Yes, at first it will smell with spices, but so it will smell that you have a joyful heart, you want to hug your home - Oh, how delicious it turns out!
But do not hurry, there is still one important stage ahead. The smell from spices will soon weaken and the smell will begin to make meat itself. Look attentively - no wonder the doors of ovens, as a rule, glass! Look at the color, watch the smell and when the meat starts smelling, as ready and becomes such an elastic, what is the right cooked meat, and the larger on the surface spooled ... Remove. It is necessary to lubricate a baked piece of meat in the remaining paste-marinade, repeat this action again.
While lubricate, switch the oven mode from the usual mode of heating on top and bottom to the "top grill" mode and, when it is completely hot down, lay the meat into the oven. But this time, the meat should be located below, because from a closely located spiral spiral or gas burner (it depends on the design of your oven) Salo will be blunting too fast, and we do not need a charred piece, we need a beautiful and tasty!
In addition, the spices that you have just applied, too, you need time to reveal your taste and fragrance!

Remove the meat at the peak of opening the flavor of the spices, carry on the table, but do not rush it to cut. There are two reasons for it. First, the meat should cool down the degrees to 50-55, so that it does not form almost all the juice from it, you can hardly cut it. Secondly ... Well, this is your minute of glory! Why do you hurry? Let the ecules first put on the aroma, absorb saliva, and you take care of guests, slowly burst the wine, thank them because they agreed to try your breeding and tell the toast at least ten minutes.

So after that, cut, and lay out on a piece-other, having in mind that usually fillet lamb and its saddle can be divided into 20-22 pieces. All enough? Well, then - a pleasant appetite!