This meat is certainly controversial, and no one is indifferent to it: they either cannot stand it, or they adore it and consider it the best among others. It has its own characteristics in preparation, but in order to achieve ideal tenderness and juiciness, lamb should be cooked in foil in the oven over low heat for several hours.

But this is only one of several points of a successful dish; the correctly chosen piece, spices, marinade, and marinating time are also of great importance.

That is why we will begin our article by choosing the best part of the carcass for baking, we will also decide which spices are best suited for lamb, how to prepare the marinade for this meat and how long it should be kept before baking.

How to choose lamb for cooking in foil in the oven

Each butcher has his own opinion on the perfect piece of lamb for roasting. One may advise taking the hind leg, or rather, the ham, which, in general, is true and traditional - in the Caucasus and Eastern countries this is the part of the carcass that is baked.

However, others believe that the front leg paddle is the best choice. And this is also true. It’s also true that loin and ribs are simply made for baking and beautiful serving on the holiday table.

When choosing meat, you should also pay attention to its color.

A good sign of a fresh fillet is all shades of red - from light to rich. The lighter the meat, the younger the lamb was.

But when the color of the pulp is already closer to burgundy, brown or grayish, then don’t even look in the direction of such a product. Either the ram was old, or the meat had been sitting on the counter for several days.

It will also be useful to smell the meat. Many people do not like lamb because of its strong, unpleasant odor, which gives off a low-quality product. Ideally, fresh lamb has a slight characteristic smell.

Spices for cooking lamb in foil in the oven

Returning to the aroma of lamb, it is worth noting that this is where the original taste of this meat lies, and in no case should it be drowned out with a ton of spices and herbs, but only slightly enriched and decorated.

Even a classic mixture of salt and ground black pepper can already turn a lamb ham into a culinary masterpiece.

If you want to get more oriental notes, you can take cumin, coriander, garlic and hot pepper.

Also, often, for preparing marinades, they take honey, a pinch of cinnamon and (sometimes) a couple of clove inflorescences. But this is a matter of gourmet taste: some people like this combination, others don’t.

How to soften lamb before roasting

To make lamb in foil 100% soft in the oven, you can prepare a kiwi marinade for it. This tropical green fruit contains enzymes that break down animal protein, making the meat more fluffy. However, you cannot keep meat in such a mixture for a long time - half an hour, and no more.

To prepare the marinade, you need to puree 1-2 kiwi fruits and rub it on the already seasoned meat.

However, even without kiwi, in a good marinade and with the correct baking technique, the lamb will turn out tasty and tender. The marinade can be as simple as olive oil mixed with all the spices you like.

For a classic marinade, mix a couple of tablespoons of olive oil with:

• 2 tbsp. l. soy sauce,
• ½ tsp. black pepper,
• ½ tsp. ground coriander,
• 1 tsp. cumin seeds.

Add salt to the mixture to taste, based on 1 tsp per 1 kg of meat. salt without top, and also taking into account the fact that soy sauce is also salty.

Lamb in foil in the oven: step-by-step recipe

Ingredients

• - 1 PC. + -
• - 1/2 tbsp. + -
• — 60 ml + -
• - 1 head + -
• Pepper powder powder- 1 tsp. + -
• - 1 tsp. + -
• Seasoning for lamb- 1 tsp. with top + -
• - 1 tbsp. l. without top + -
• Zira seeds - 1 tsp. + -

How to bake marinated lamb in foil in the oven: recipe step by step

With this recipe, you'll be able to learn how to make the perfect DIY lamb ham right the first time, which will definitely become your signature dish. There is no need for special ovens or barbecues; we cook everything at home in a regular oven.

• We blot the leg of lamb with napkins so that it is not wet, and then pierce the ham on both sides with a knife several times. This is necessary so that the marinade gets deep into the meat. Next, rub the ham with salt.
• Now let's prepare the marinade. Pour the soy sauce into a cup, where we also add garlic, pepper, seasoning for meat, cumin, lemon juice and olive oil. Mix everything and apply the mixture to the entire surface of the lamb leg, placed in a dish according to its size, so that the lamb is saturated with the marinade that has drained from it.
• Now we wrap the container with the marinating lamb with vacuum film and put the ham in the refrigerator until the next day.
• On the second day, take the meat out of the refrigerator, thoroughly coat the leg with marinade one more time and transfer it to two or three layers of foil. Wrap the meat tightly and airtight so that the juices do not leak out.

Preheat the oven to 150°C and place the lamb in foil in it, where it will bake for 2.5-3 hours.

Lamb ribs in foil in the oven

Ingredients

• Salt – 2 tsp;
• Dry mustard – 2 tsp;
• Pepper mixture – 1 tsp;
• Dried rosemary – 1 tsp;
• Dry adjika – 1 tsp;
• Honey – 2 tbsp. l.;
• Lemon – ½ fruit;
• Lamb loin and ribs - 2 kg.

How to properly and tasty cook lamb in foil in the oven at home with your own hands

1. Salt and pepper the meat on both sides. We also sprinkle mustard, dry adjika, rosemary, and pat the meat with our fingers to drive the spices into it.
2. Then squeeze lemon juice over the meat, also on both sides, and leave it to marinate for 1 hour.
3. After 60 minutes, coat the loin on both sides with honey, place it on foil and wrap it tightly.
4. At a temperature of 180 °C, bake a young lamb loin for 1-1.5 hours. If you used meat of a darker color for cooking, which indicates that the lamb was quite mature, then the baking time should be increased to 2 hours.

For lamb, it is customary to serve hot sauces and gravies based on tomatoes, wine or pomegranates with an abundance of herbs. If you don’t want to bother with preparing the sauce, you can buy a classic barbecue sauce.

Garnish for lamb

Since baked lamb in foil in the oven is considered an Oriental dish, an Oriental side dish is usually served for it: crumbly steamed rice with spices or vegetables (both fresh and grilled).

Young lamb is highly valued for the high content of nucleic acid in its fat. But it is not always possible to preserve the complex of nutrients during heat treatment. Lamb in the oven in foil is one of the cooking methods in which this is possible.

Lamb baked in the oven is a spectacular meat dish that goes exquisitely with other colorful appetizers on the holiday table.

To complete the recipe you need:

• a piece of pulp weighing 1.5 kg;
• large head of garlic;
• 3 sprigs of rosemary;
• a piece of butter;
• salt.

Cooking method:

1. The pulp is washed, dried with paper towels and cut in three places on one side, and in three on the reverse (the depth of the cuts is no more than 3 cm).
2. The meat is stuffed with cloves of garlic and sprigs of rosemary, then rubbed with salt and wrapped in foil, pre-greased with oil.
3. The baking sheet with lamb is placed in an oven preheated to 180 °C for 1.5 hours.

With potato

In terms of the presence of protein, lamb meat is not inferior to beef. But the cholesterol in the former is 4 times less, which makes lamb a very valuable product.

To create a nutritious dish that does not require a separate side dish, you need:

• 1 kg of meat;
• 2 times more potatoes;
• 2 onions;
• bay leaf, oregano and other spices;
• salt;
• vegetable oil.

Lamb with potatoes is prepared as follows:

1. While the oven is preheating to 200 °C, the washed and dried lamb is cut into portions. They are rubbed with salt and pepper and placed in a greased baking dish.
2. Vegetables are cut into discs and mixed together with salt and pepper in a deep bowl.
3. After 15 minutes, the vegetable mixture is laid out on top of the lamb.
4. The contents of the mold are seasoned and covered with foil, after which the container is sent to the oven for 40 minutes.
5. After the specified time has passed, the foil is removed and the dish continues to bake for another 7 - 10 minutes.

Cooking with vegetables in the oven

Fresh vegetables add even more flavor and juiciness to already delicious meat.

To create an appetizing dish you need to prepare:

• ½ kg lamb;
• 3 potato tubers;
• carrots;
• onion;
• 2 tomatoes;
• a stack of vegetable oil;
• 100 ml water;
• salt and spices.

Preparation stages:

1. The washed and dried piece is salted and rubbed with spices.
2. All vegetables are cut into large slices.
3. Lamb is placed in a fireproof dish in the center and surrounded with vegetable pieces in a circle.
4. Water and a little sunflower oil are added to the dish, after which the mold is covered with foil.
5. Lamb with vegetables is baked in an oven preheated to 200 °C for about 1.5 hours.
6. Remove the foil 10 minutes before the end of cooking.

How to deliciously bake a leg of lamb in foil

Another variation of preparing lamb meat involves the presence of:

• 1 leg of lamb;
• 10 peppercorns;
• 5 sprigs of rosemary;
• a small amount of sunflower oil;
• 2 heads of garlic;
• salt.

The step-by-step instructions for executing the dish consist of the following steps:

1. Crushed spices, chopped rosemary and garlic gruel are mixed in a bowl.
2. Oil is added to the aromatic mixture.
3. The leg is rubbed with spices and salt, and then wrapped in film and placed in the refrigerator for 10 hours.
4. Before cooking, the lamb is kept on the table for 30 minutes while the oven is preheated to 200 °C.
5. The lamb is baked, wrapped in foil, for 2 hours.

Bake the shoulder blade in the marinade

You can deliciously bake lamb weighing 2.5 - 3 kg in a marinade from:

• heads of garlic;
• 70 ml sunflower oil;
• 5 g cumin;
• a small amount of paprika and ground pepper;
• pinches of coriander;
• salt.

The work progress consists of performing the following manipulations:

1. The garlic is peeled and turned into pulp.
2. Garlic mass, sunflower oil, these and other spicy spices, and salt are mixed in a bowl.
3. Cuts are made in the shoulder no more than 2 cm deep, after which the meat is rubbed with marinade and sent to the refrigerator, wrapped in a bag, for a day.
4. The prepared lamb is baked for 2 hours in foil in an oven preheated to 200 °C.

Lamb ribs recipe

The dish turns out juicy, with a rich taste, if the ribs are pre-marinated.

It is prepared from:

• 800 g lamb;
• 30 ml tomato paste;
• the same amount of sour cream and Tabasco sauce;
• eggs;
• greenery;
• mustard;
• 2 cloves of garlic;
• a small amount of flour and granulated sugar;
• salt and spices.

To prepare the lamb roll:

1. The garlic is peeled, crushed and mixed with tomato paste, sauce and chopped herbs.
2. Flour and a pinch of sugar are added to the mixture.
3. In a separate bowl, beat the egg with mustard and sour cream.
4. The washed and dried meat is cut into strips that are slightly beaten.
5. The layers are smeared with tomato sauce one after another, and the remaining layers with sour cream.
6. A multi-layer roll is assembled, tied with twine, wrapped in foil and placed in an oven preheated to 200 °C for 1.5 hours.

Lamb is a dietary and very juicy meat, from which you can easily prepare very appetizing dishes in the oven.

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it; it is subjected to a wide variety of heat treatment methods: stewed, fried, boiled, baked, smoked. The specificity of this meat is that not every cook can cook it juicy and tender; not everyone can get rid of the specific aroma, which not everyone likes.

Indeed, not everyone loves lamb, but those who are “hooked” on it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that highlight the advantages of this meat.

In the East, lamb is the most popular meat; everyone eats it there for any occasion. Lamb that is no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we’ll talk about them at the end of the article.

Our chefs cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., basically baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, without prior heat treatment and marinated with spices. Another feature of this meat is that it is convenient and effective to cook with it as a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent main dish for the holiday table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photographs of ready-made lamb dishes in the oven, the photo will make your choice informed and correct. Therefore, one of the pieces of advice from experienced chefs: cook the lamb in the oven whose recipes with photos suited you best in all respects. For example, if you liked the recipe for lamb with potatoes in the oven, study it not only from the text of the recipe, but also from the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? Here are some tips from knowledgeable chefs:

Choose young meat. Dairy lamb meat does not have the specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

Suitable for baking is a leg of lamb or parts thereof, tenderloin or shoulder;

Herbs and spices go very well with lamb, for example, marjoram, thyme, oregano;

Lamb is baked in the oven at a temperature of 220-280 degrees for an hour; a crispy crust on the surface of the meat will indicate its readiness;

When baking along with lamb, prepare a vegetable side dish - the products are mutually enriched with aromas, making it even tastier;

This dish should always be prepared just before serving; it is not advisable to store long-baked lamb, because its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake it in a sleeve. You can open the meat 15 minutes before the end of baking to allow it to brown a little.

Lamb dishes are ideal for true connoisseurs of original tastes. As a rule, the most delicious meat is the one cooked over charcoal. But if it is not possible to roast meat over an open fire, then lamb in the oven turns out no less tasty and aromatic. If you managed to get milk lamb meat, then you have every chance of preparing not just a meat dish, but a real culinary masterpiece.

To make the lamb juicy and not repulsive with its specific taste, it is better to marinate the meat and use foil for baking. This is the only way you will get an amazing dish with a delicious aroma. So, here is lamb in foil. Write down the recipe!

Ingredients:

Lamb weighing 1.5 kg;
two onions;
1 tsp. wine vinegar.

Cooking method:

1. First of all, we will marinate the lamb; to do this, you need to make not too deep cuts in it and fill them with a mixture of chopped garlic and bay leaf. Then rub the piece with any spices of your choice.
2. In a bowl, combine olive oil with vinegar and add some herbs. Lubricate the lamb with the spicy marinade.
3. Place onion rings on a sheet of foil and meat on top. We wrap it and first leave it in the refrigerator for four hours, and then in the oven for three hours.

Cook in a large piece on a baking sheet

To bake whole lamb, you can take the pulp, or better yet, a rack of young lamb. For spices, use rosemary and rhubarb. You will get a festive dish with notes of French Provençal herbs.

Ingredients:

Rack of lamb;
a glass of red wine;
half a cup of brown sugar;
three tablespoons of olive oil;
five cloves of garlic;
220 g rhubarb;
five heads of sweet onions (shallots);
two branches of rosemary.

Cooking method:

1. First, make caramel in a frying pan from sugar and half a glass of water. Then pour in the wine and after the drink has reduced by half, remove it from the stove.
2. Heat the oil in a frying pan and saute the garlic slices with rosemary sprigs in it. In a few minutes you will feel the amazing aroma of seasonings, which means you can lay out the meat and fry it until it is a beautiful shade.
3. Transfer the fried rack to a baking sheet and bake for half an hour (temperature 180°C).
4. Fry the onion boats in the same spicy oil, then add the rhubarb strips, pour in the wine mixture and simmer the sauce until thick.
5. Serve the baked rack of lamb with aromatic sauce.

Baking recipe in the sleeve

You can cook delicious lamb in the culinary sleeve. But before moving on to the cooking process itself, use our recommendations.

Place the meat in water with a tablespoon of salt and the juice of one lemon, and leave overnight. This will make the lamb more tender.

Lamb baked in a sleeve with dried apricots turns out to be incredibly tasty; such dried fruits only increase the refinement of the taste of the meat.

Ingredients:

Mutton;
dried apricots;
two cloves of garlic;
60 ml white semi-sweet wine.

Cooking method:

1. Rub the lamb meat with any spices, chopped garlic and pour wine over it. If you took our advice and soaked the meat in a salty solution with lemon, then you no longer need to salt the meat. We forget about meat for two hours.
2. Make cuts on the lamb to put pieces of dried apricots into them.
3. Place the stuffed meat in the sleeve and bake for 40 minutes (temperature 200°C).

Baked lamb in soy sauce

Not all gourmets prefer lamb, but if you know how to properly cook lamb in the oven, such a meat dish can easily become your favorite.

The main thing is to choose a marinade that will not spoil the dish, but will bring it to perfection.

Ingredients:

Mutton;
five small onions;
six cloves of garlic;
two branches each of rosemary and thyme;
soy sauce;
paprika, bay leaf;
olive oil.

Cooking method:

1. Take a medium-sized piece of lamb and marinate it in a mixture of oil, soy seasoning, chopped garlic, paprika and thyme.
2. You can bake the meat in the sleeve; to do this, put onion rings in a bag, distribute the lamb with rosemary sprigs and bay leaves on top.
3. Cook the meat for 1.5 hours at 200°C. 15 minutes before the end of the process, the sleeve can be cut to obtain an appetizing crust on the surface of the meat.

With potatoes and garlic

Preparing a festive lamb dish is quite simple. To do this, it is better to take a leg of lamb, and with it potatoes and garlic, as well as some herbs for flavor.

Ingredients:

Leg of lamb;
two heads of garlic;
potato;
lemon;
1 tsp each dried thyme and oregano;
two to three tablespoons of olive oil.

Cooking method:

1. Place the leg of lamb on a baking sheet, make several punctures in it and fill them with garlic cloves.
2. Place potato and garlic slices around the meat, pour oil, squeezed lemon juice, spices and herbs over everything. Pour in a little hot water and start baking the lamb and potatoes, first for 15 minutes at 220 degrees, and then for an hour at 190°C.
3. After this time, stir the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.

With lemon, thyme and mustard

A real delicacy can be prepared from young lamb meat. Thanks to herbs and marinade, the meat turns out tasty, tender and appetizing.

Ingredients:

1. Lamb loin.
2. Five tablespoons of ghee.
3. 1 tsp. Dijon mustard and fresh thyme.
4. Two pinches of lemon zest.

Cooking method:

1. For the marinade, mix oil, zest, mustard, dried herbs and salt. Carefully rub the loin, cut into portions, and leave for six hours.
2. Place a baking sheet with foil on the lower level of the oven, and place the meat on the wire rack.
3. Fry the lamb for half an hour, turning the pieces over from time to time.

Lamb in a pot in the oven

You can cook many delicious meat dishes in pots, including lamb with vegetables, cereals or dried fruits.

Ingredients:

Lamb (pulp);
several cloves of garlic;
160 ml meat broth;
coriander, thyme, rosemary, oregano;
five tomatoes;
blend of peppers

Cooking method:

1. Cut the lamb into small pieces and fry for eight minutes in a frying pan with a small amount of oil.
2. Place the meat in pots, sprinkle it with a mixture of dried herbs and chopped garlic, cover with tomato slices and add chopped herbs if desired.
3. Cover the pots and simmer the dish for two hours (temperature 180°C).

How to cook with vegetables

If you decide to cook lamb, then bake it in the oven along with vegetables. The meat turns out juicy, and the dish itself is bright and truly festive.

Ingredients:

Mutton;
three potato tubers;
carrots and onions;
three tomatoes.

Cooking method:

1. Sprinkle the lamb with salt, pepper and other spices of your choice.
2. Cut the potatoes into four wedges, tomatoes into small pieces.
3. Place the meat in the form, distribute the vegetables around it, sprinkle the ingredients with oil, add a few more spices and herbs.
4. Bake the food for 1.5 hours. You can cover the lamb with foil and remove it 15 minutes before it’s ready. This way the meat won’t burn and it will turn out juicy with an appetizing crust.

You can also bake lamb in a baking oven; the meat will be soaked in the juices of the vegetables and will turn out even more tender and soft.
To prepare a truly delicious lamb dish, you will need young lamb meat (up to three months). Such a product is not only more delicate, but also does not have such a specific odor and is rich in nucleic acid, which is necessary for our health. If you couldn’t find young meat, then you can buy lamb no older than 18 months. Of course, such meat already has a smell, but a properly selected marinade and spices will help get rid of it. And most importantly, choose only fresh product for cooking.

Oven-baked leg of lamb is perfect as the main dish of a family dinner or celebration. Contrary to the fears of some housewives, by choosing and buying a good lamb ham, you can cook it at home quickly and easily. Moreover, the cost of purchasing meat will be completely justified - the food will be satisfying, healthy, and it will look original and non-trivial on the table. Therefore, this time we bring to your attention a recipe for lamb that melts in your mouth.

"Free" meat

The main ingredient - ham - is better to buy at the market. The most delicious, of course, is the meat of a young animal. It is bright (not dark!) red in color, with white fat resembling wax, without an unpleasant odor. Yellow fat, large joints, dark red meat are the main signs of an elderly lamb. Many gourmets value lamb not only for its excellent gastronomic and dietary characteristics. Sheep are considered to be almost the only animals that do not live in a stall, which means they are fed only on natural pasture - during grazing.

By the way, when buying meat, pay attention to the layer of fat; if it is even, and quite dense, thick, then the animal has actually lived its life with dignity - it was properly kept and well fed. You should not purchase lamb that has been thawed and frozen again by unscrupulous sellers. You can check this by pressing on the pulp. If ichor appeared in the resulting hole, the product was frozen several times. There will be no indentations on fresh meat, much less blood.

Spices for marinade

So, here is the actual recipe for baked lamb in the oven: medium-sized leg - 1 piece weighing about one and a half kilograms, 2 small but terribly hot chili peppers, 2-3 large onions, a head of garlic, a teaspoon of cumin, coriander, salt, soy sauce, a little olive oil.

You also need a little ginger. According to the recipe, you can cut 5-6 slices from a fresh (not dried) root with a knife. First, wash and cut the “evil” chili peppers, put them in a mortar, add cumin, coriander, garlic, and ginger. Add coarse salt there too, which will act as an abrasive. Crush everything thoroughly and add soy sauce to the resulting mixture.

According to our recipe, there should be enough to generously spread the entire leg.

“Onion pillow” and other tricks

Before we talk about how to properly use the oven, let’s learn how to properly handle it. First, wash the whole ham with warm water. By the way, lamb is perhaps the only type of meat that requires a warm shower. Thus, we wash off unnecessary fat with particles of dirt and dust. Then you need to trim off the tendons and films, as well as excess fat. But not all of it! The fat is very useful, it will make the dish more tender and juicy.

Dry the leg a little and make several shallow cuts across it so that the marinade can penetrate deep into the meat tissue. Now it's time to smear the leg of lamb. Apply without regret! Since we plan to bake the leg at a low temperature, the marinating process can be significantly shortened - 30 minutes is enough.

For now, leave the lamb ham in some convenient container, and look for something like a duckling pan or a spacious baking dish at home. Lightly grease the bottom of the selected dish with vegetable oil.

And on top...this is where the main highlight of this recipe lies. We peel the onions and cut them into fairly wide rings (about a centimeter). Place a layer of 3-4 centimeters on the bottom of the baking container. Sprinkle vegetable (preferably olive) oil on top. So we have this onion feather bed or pillow on which we will place the leg of lamb.

Now all that’s left to do is set the temperature in the oven to 150-170 degrees and wait patiently until our wonderful, juicy, melt-in-your-mouth dish is ready. And here the question arises: how long to bake lamb in the oven? For at least 3 hours. And if guests are delayed, then the meat can be left in a warm oven for another 2-3 hours. Nothing bad will happen to him. Just watch the temperature and ensure that the delicious golden crust does not char. Here is a simple recipe that will allow you to quickly create a culinary miracle for a dinner party or family dinner.

By the way, the onion with which we cooked the leg can be used in side dishes. It retained its juice, and was also saturated with lamb, so it can be considered a sauce, perfect for boiled or rice. Delicious. Try it!

Lamb "in the sleeve"

Here is another interesting recipe for baked lamb in the oven. It will come in handy for those who do not have a suitable container at home for roasting meat, for example, a duckling pan or a heat-resistant tray. It’s much easier to buy a pack of baking bags in the store.

The sleeve recipe is one of the simplest and most convenient. Firstly, the oven remains clean, and fat does not splatter on the walls. Secondly, the juice and aroma of the products are miraculously accumulated and preserved in the bag. Thirdly, from a medical point of view, this is also welcome, because we do not use excess fat. In addition, if a crust forms, it is tender, soft, delicate, golden, and not the one that is considered carcinogenic and dangerous.

We will need: 3-4 carrots, 4-5 medium-sized potatoes, 3 onions, pepper, salt and, of course, about a kilogram of lamb. Shoulder, loin, brisket, ham are suitable. Also prepare the sleeve for baking, trying not to skimp; it is better if you cut a little more, otherwise it will not be convenient to secure its edges.

So, our menu for today is “lamb pieces baked in the oven.”

Sequencing

First, let's take on the vegetables; if you have a Korean carrot grater at home, then use it to chop this root vegetable. It doesn’t matter if you don’t have one, cut the carrots into strips or grate them on a coarse grater. Then peel and chop the onion. You need to squeeze it a little so that the juice comes out faster. Let's pepper it. Salt. You can add other seasonings to taste.

According to recognized culinary experts, the following go well with lamb: parsley, marjoram, saffron, mint, juniper, rosemary, cilantro and barberry.

Cooks do not skimp on seasonings, sometimes because they are trying to get rid of the specific smell inherent in this type of meat. But it is known that fat smells, and the older the animal (or it is not a castrated ram), the more unpleasant the “aroma”. Therefore, use the tips for choosing good quality meat from the previous recipe.

Wash and cut the meat exactly as described in the above recipe. Cut into portions weighing 100-150 grams. And we marinate in our own juice with vegetables that have already been cut.

A few words about the marinade

A few words about the marinade. It is thanks to him that the lamb will reveal the fullness of its taste. Sometimes this also allows you to soften the meat, making it more juicy and tender.

And the older the carcass, the longer the portioned pieces of meat should be kept in the marinade. Sometimes this process can take 12-15 hours. But in our case, 4-5 hours is enough.

In addition to taste, the marinade, as scientists have recently found, is very beneficial for health. In particular, it prevents the formation of blood clots and prevents the development of obesity.

For your information, the healthiest marinades are those that contain onion, ginger, black and red peppers, and cloves.

Paired with potatoes

After the specified time (according to the recipe, at least 4 hours), peel the potatoes and cut them into rings 1-1.5 centimeters wide. Lightly add salt.

How to bake lamb in the oven in a sleeve? First, cut off enough “sleeves” and put onions and carrots there. And then . Let's mix everything. Pour in the rest of the sauce. Secure the ends of the sleeve with paper clips or special holders (usually sold as a set with the sleeve). We'll make a couple of cuts on top so that the film doesn't bubble and our dish gets a little browned.

All that remains is to preheat the oven to 200 degrees and place our sleeve with the future culinary masterpiece on a baking sheet. How long to bake lamb in the oven in the sleeve? Much depends on the quality of the meat and the marinating time, but according to our recipe, it’s a little over an hour. Carefully remove the sleeve and place it in a convenient deep container, carefully remove the clamps and the wonderful, aromatic, soft meat with juicy potatoes on the side is ready! Bon appetit!