1. For the spicy paste: In a mortar and pestle, mash the scallions, chili peppers, mint leaves, allspice corns, thyme leaves, lime juice, olive oil, salt and pepper. Grind as best you can.

   For lamb: Wash the meat and dry with a paper towel, cut into cubes. In a bowl, with gloved hands, mix the hot paste with the lamb until the meat is completely coated. Cover the bowl and leave it in the refrigerator for at least an hour or overnight.

2. Heat the oil in a medium-sized, heavy-bottomed saucepan. When it's hot, add the meat. Immediately cover the pan and reduce heat to medium. Cook for 5 minutes. Rinse the bowl in which the lamb was marinated with water and pour this liquid into the saucepan. Cover again and cook for another 5 minutes.


3. In a small bowl, combine beer and brown sugar. Remove the lid, add the beer mixture and bring everything to a boil. Immediately reduce heat to low and cook for about 8 minutes until meat is cooked through. The liquid should evaporate, leaving the pot with a dark and shiny stew that tastes sweet and spicy with a hint of bitterness.

   Garnish the dish with sprigs of fresh mint and serve with rice and beans.

4. To prepare rice and beans: First, break the coconut. Choose one of the three eyes, the one that you can most likely pierce (They are located at one end. And only one of the three will be useful to you).

   Try piercing the peephole with a strong, sharp knife. If you can't make a hole, try others. Pour the coconut milk through the hole into a small bowl. Break open the coconut and use a small, sharp knife to separate the flesh from the shell. Cooking tip: It's best to do this outside near something concrete.

5. Grate the coconut into a bowl. Pour in 2 and 3/4 tbsp. water onto the coconut flakes and stir. Take handfuls of coconut from the water and squeeze the juice into a bowl. Place the squeezed coconut clumps in a sieve, pour the coconut water into the pan and place the coconut back into the bowl.

   Pour the remaining clean water over the grated coconut meat and again remove it from the water by the handful and squeeze out all the liquid. Pour the prepared coconut water into a pan and discard the extracted pulp.



6. If desired, stir in fresh coconut water at this stage. Then add the black beans, onion, chilies, green onions, garlic, allspice, thyme, butter and add salt and black pepper. Bring everything to a boil, cover the pan, then reduce the heat to medium and simmer on low for 15 minutes.
7. Meanwhile, rinse the rice under cold running water until it runs clean. Drain off all the water and place the rice in a pan with the reserved coconut water or base.

   You may need to add more water until it is 1 inch above the rice. Salt and pepper the liquid, bring to a boil and immediately cover the rice with a lid. Reduce heat to as low as possible and simmer for 15-20 minutes.
   Culinary tip: Do not stir the rice or look under the lid!

   When the rice is tender, remove the chillies, green onions and thyme sprigs, toss the rice with a fork and serve immediately. Yield: 6 servings

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Meat has accompanied human life since ancient times. Food was heated with stones, baked over a fire, and smoked. Modern meat cooking is replete with a variety of ways to obtain delicious food. The presented lamb recipes will not only help you choose the desired dish, but will also reveal the features of using this useful product.

Of all the known methods of cooking such meat, stewed lamb is a traditional dish among many peoples of the world, and we are no exception!

Ingredients:

• bulbs - 2 pcs.;
• vegetable oil;
• lamb pulp - 1 kg;
• garlic cloves - 5 pcs.;
• potatoes - up to 12 pcs.;
• spices (salt, pepper), cilantro, cumin.

Cooking method:

1. Cut the lamb, washed and dried with napkins, into small pieces, mix with spices, herbs, and finely chopped garlic. Leave the meat for an hour and a half in a closed container.
2. Place the onion, chopped into half rings, into a thick-walled pan (cauldron), fry the vegetable until pink in preheated vegetable oil. Add the marinated meat and continue cooking until a golden crust appears on the lamb pieces.
3. Now pour in very hot water in an amount to cover the product and simmer over low heat until cooked. If the liquid boils away prematurely, add the required amount. The best way to know when the process is complete is to try a juicy piece.
4. Peel the potatoes, cut into large slices, fry in a frying pan with oil, place in a bowl with lamb. Simmer the food for another 25 minutes, season with salt, pepper and cumin.

Serve the beef and potatoes hot, sprinkle the portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

• Sweet pepper;
• carrots - 4 pcs.;
• lamb (necessarily on the bone) - 1.2 kg;
• onion - 6 pcs.;
• spices, cilantro and dill, seasoning mixtures;
• tomato paste - 150 g;
• lard - 200 g;
• garlic cloves - 4 pcs.;
• chili - 2 pods;
• potatoes - 10 pcs.;
• tomatoes - 6 pcs.

Preparation procedure:

1. We chop the meat and bones into large pieces, place them in a cauldron with a capacity of up to 5 liters, and fill the dishes with bottled water. Add 2 onions, a dessert spoon of cumin, garlic, chili pods and salt. We begin heating the liquid.
2. Remove the foam that appears during boiling, reduce the heat intensity to a minimum, and simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
3. Finely chop the lard and heat it in another thick-walled container until cracklings form. We won't need them, so we remove the pieces from the pan. Add lamb and chopped onion into rings, fry the food until golden brown, then pour the strained broth over the shurpa components and bring it to a boil.
4. Now add the tomatoes divided into slices, tomato paste, peppers cut into strips (without seeds), carrot slices and large parts of peeled potatoes. Boil the food until done.

By the way, if there are no contraindications to eating lamb, including such meat in your daily diet is a sure way to getting rid of excess weight!

Delicious kebab in pomegranate juice

To prepare the most tender and juicy lamb kebab, we select meat from the back of a milk lamb that is no more than two months old.

Required components:

• sweet pepper, onion - 1 pc.;
• lemon juice - 30 ml;
• lamb fillet - 800 g;
• garlic cloves - 3 pcs.;
• pomegranate juice - 170 ml;
• olive oil - 50 g;
• salt pepper.

For the sauce you need:

• a bunch of cilantro;
• natural yogurt - 350 g;
• juice of half a lime;
• garlic cloves - 3 pcs.

Cooking technology:

1. Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
2. We wash and blot the lamb with napkins, cut into pieces, pour in the marinade, and leave covered for 4 hours.
3. Peel the pepper from seeds, rinse, and chop into large pieces. We string portions of meat onto skewers, alternating it with onion rings and strips of sweet vegetables. Fry the food on the grill until done, remembering to turn it often.
4. To obtain the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, and chopped cilantro.

Season the aromatic mixture with salt and pepper and serve chilled with the lamb kebab.

Traditional soup-kharcho

For lamb kharcho we use a high-quality product.

We mean that fresh meat from a young animal is distinguished by a light red (not dark) color and almost white fatty layers.

Grocery list:

• round rice - 60 g;
• onion, carrot;
• lamb (certainly with bone) - 700 g;
• tomato paste - 30 g;
• garlic cloves - 5 pcs.;
• pepper, bay leaves, salt.

Cooking features:

1. Place the bone separated from the meat into a saucepan, add 2.2 liters of filtered water, and cook covered for at least an hour and a half. After the boil begins, do not forget to remove the foam.
2. Divide the lamb flesh into small portions, fry until golden brown, and lower into the broth. We first remove the bone. Boil the meat until cooked, then add well-washed rice. We continue the process until the cereal is soft enough.
3. Chop the onions and carrots into small pieces, place them in the frying pan where the meat was fried, and sauté the vegetables until tender. Add the tomato paste, mix the ingredients, and after 3 minutes put the mixture into the pan with the food. Pepper and salt the dish, add chopped garlic and bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew and present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring dish.

List of components:

• carrots - 600 g;
• onion - 300 g;
• lamb (preferably a fatty piece) - 1.6 kg;
• suneli hops, mustard seeds, hot chili - 2 tsp each;
• laurel leaves - 2 pcs.;
• vegetable oil;
• salt, head of garlic, celery root.

Cooking method:

1. We wash and peel the vegetables. Chop the carrots into strips and cut the onion into large cubes.
2. First of all, we prepare the base of the pilaf - zirvak. Place the onion pieces in a cauldron (thick-walled dish) with preheated vegetable oil. Fry until transparent, slightly golden brown.
3. Divide the lamb flesh (thigh or back) into small pieces and add them to the vegetable. Add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. Cook the ingredients for a few minutes and stir them constantly.
4. Place well-washed rice, pre-soaked for 20 minutes, on the toasted mixture. Remove the layer of husk from the head of garlic and insert it into the middle of the placed grain. Add the chili pod and spices, pour the ingredients of the dish with filtered water in a volume exceeding the contents of the dish by 3 cm.
5. We increase the heating intensity, and after boiling, reduce the heat to low. Cook food covered for about 40 minutes.

Lamb pilaf was prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, and temptingly aromatic.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.

Ingredients:

• onion - 200 g;
• eggs - 2 pcs.;
• sifted flour (preferably wheat) - 500 g;
• lamb - 1.5 kg;
• spices, herbs, spices, bay leaves.

Cooking steps:

1. Mix ½ cup of heated water, a pinch of salt and an egg in a bowl. Knead the elastic dough and let it rest for half an hour. Divide the ball into 4 parts, roll out thin flat cakes, cut them into diamonds or squares up to 2 cm wide. This is how special noodles for beshbarmak are prepared.
2. Place the pieces of meat in the bowl of the device, add salt, onion, bay leaf, and pepper. Fill the components of the dish with drinking water, completely covering the food. Select the “Stew” program and set the cooking time to 2 hours.
3. Remove the onion from the broth and discard. Remove the lamb, place it on a wide plate, and place the onion chopped into rings on top.
4. Select the “Steam” program and leave the appliance open. Bring the liquid to a boil, lower the noodles into the broth, heat the mixture for 10 minutes, stirring the pasta occasionally. Place them in a colander, carefully place them on the pieces of meat, and add a few onion rings.

Serve beshbarmak cooked in a slow cooker and sprinkle the dish with chopped herbs.

Lamb piti soup

This hot dish represents Azerbaijani cuisine. Lamb soup has a special taste, provided by chickpeas and fragrant oriental spices.

Grocery list:

• tomato;
• potatoes - 6 pcs.;
• lamb - 600 g;
• bulbs - 2 pcs.;
• chickpeas (dry peas) - 120 g;
• quince - 1 pc.;
• peppercorns, salt, aromatic herbs, fresh herbs.

Cooking method:

1. Chop the onion into half rings. Dry the washed meat with towels and divide into portions.
2. Cut off the thin skin of the quince and chop the fruit into small cubes. Soak the peas for several hours, then blot with napkins until dry.
3. Place the prepared products in the pan in layers in the following order: onion rings, lamb, quince pieces, chickpeas. Pour in purified water, hiding the ingredients of the dish underneath.
4. Heat the contents of the dish to a boil, reduce the heat as much as possible, and simmer the food covered for about two hours. 30 minutes before the end of the process, add peeled, sliced ​​potatoes and quartered tomatoes. Season the dish with salt, pepper, chopped parsley and dill.

We serve lamb piti soup exclusively hot.

Cooking lagman

The presented dish is distinguished by its preparation technology, as a result of which we get something between the first and second course.

Required Products:

• tomatoes - 6 pcs.;
• Sweet pepper;
• carrots and potatoes - 2 pcs.;
• meat - 600 g;
• vegetable oil - 100 ml;
• lagman noodles - 1 package;
• garlic cloves - 6 pcs.;
• high-quality adjika - 50 g;
• salt pepper.

Cooking process:

1. We cut off all the films and tendons from a piece of meat, divide the lamb into long and very thin strips, place it in a cast iron with well-heated oil, and fry until lightly browned.
2. Add the peeled and chopped onion to the meat and continue the process for another quarter of an hour. 5 minutes before the end of this period, lay out the carrots chopped into strips and sweet peppers cut into rings. Season the dish with salt.
3. In a separate bowl, simmer the root vegetables and tomato slices, divided into cubes. Cook the food for a quarter of an hour, add adjika, simmer for another 3 minutes, covered.
4. Combine the meat mixture with the potatoes and mix the food. Separately, boil the noodles in slightly salted water and drain in a colander.

Place the hot pasta on a serving dish and place the lagman on it. Sprinkle the dish with chopped herbs.

Baked lamb ribs

Lamb dishes are delicious baked, especially if we have delicious ribs at our disposal.

Product set:

• bulbs - 3 pcs.;
• ripe tomatoes - 5 pcs.;
• lamb ribs - 1 kg;
• salt, spices, aromatic herbs.

Cooking technology:

1. Chop the lamb ribs in portions, rub with salt and spices, and leave to marinate for 3 hours.
2. Place the pieces of meat on the bones in a heat-resistant form, place tomatoes divided into thin circles and onions chopped into half rings on top.
3. Sprinkle the food with chopped herbs, cover the container with foil, and put it in the oven for 2 hours, heated to 190 °C.

15 minutes before the end of the process, remove the paper and bake the lamb ribs until a wonderful golden color. A deliciously delicious dish is ready!

Chanakhi from meat in a pan

This dish is especially common in the Caucasus. Is this not the reason for such a large number of centenarians in these regions?

Required components:

• eggplants, sweet peppers - 4 pcs.;
• onions - 3 pcs.;
• lamb (preferably with layers of fat) - 1.5 kg;
• fat tail fat - 120 g;
• potatoes - 8 tubers;
• head of garlic;
• tomatoes - 5 pcs.;
• salt (20 g), pepper (1/3 dessert spoon), herbs.

Cooking lamb in a saucepan:

1. Chop the lard into small cubes and place on the bottom of the dish. We clean the meat from the tendons, cut it into small pieces, and place it in the next layer.
2. Eggplants must first be rid of bitterness. To do this, cut the fruits into slices, add salt, and leave under pressure for an hour. Drain the dark liquid, blot the vegetables, and place them on the meat row.
3. Divide the tomatoes into quarters, remove the seeds from the peppers, wash the fruits, roughly chop them, and place them in another layer. Add onion chopped into half rings, place potatoes cut into quarters and garlic cloves divided into thin plates. Sprinkle the food with chopped herbs.
4. Season the food with hot pepper powder. If desired, pour in half a glass of wine. Close the pan tightly and place on high heat.
5. After a few minutes, when active boiling begins, reduce the heating intensity to a minimum and simmer the food for at least an hour.

In a similar way, we form lamb chanakhas in pots. We cook this food in the oven. Either way it will be delicious!

Lamb baked in foil

The signature dish of any holiday table is lamb in the oven, baked in foil.

Product composition:

• leg of lamb;
• table vinegar - 250 ml;
• salt, pepper, paprika;
• purified water - 5 l;
• honey - 60 g;
• French mustard - 30 g.

Cooking technology:

1. We select a spacious bowl, lay out the leg of lamb, and fill it with a solution of water and vinegar. Close the container and leave the product in this state overnight.
2. In the morning, remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, layers of fat. Rub the leg with pepper, salt and paprika.
3. Mix honey melted in a steam bath and French mustard with whole grains in a bowl. Thoroughly rub the meat with the resulting mixture, wrap the leg in two layers of foil and place in the oven for 2 hours (200 °C). We open the paper 15 minutes before the end of the process and wait for the formation of an appetizing pink crust.

Place the baked lamb on a dish, cut into layers up to 2 cm thick, maintaining the original shape of the leg. Place a nice mound of French mustard on one side of the meat.

Vak balish – small meat pies

Just looking at the miniature Tatar pies with finely chopped meat makes your mouth water.

List of ingredients:

• bulbs - 2 pcs.;
• ghee;
• sour cream - 300 g;
• eggs - 2 pcs.;
• yolk - 1 pc.;
• baking soda - 9 g;
• potatoes - 2 pcs.;
• minced meat - 700 g;
• sifted flour (preferably wheat) - 500 g.

Stages of preparing wak balish:

1. First we make the dough. Combine eggs and fresh sour cream in a bowl, add 150 g of heated melted butter, a pinch of salt. Mix the mixture thoroughly, add the flour sifted with soda in portions, and knead the soft dough. Wrap the ball in film and put it in the refrigerator.
2. Peel the potatoes and onions and cut into pieces. For pies, chop the lamb flesh into the smallest cubes. Mix the products into a homogeneous mass, season with salt and pepper.
3. We take out the dough, form small balls, roll out the flatbreads, and place the meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, coat the pastry with yolk, place it on an oiled baking sheet, and place it in the oven for 50 minutes (180 °C).

These little meat pies are amazing and so good! Serve wak balish with sweet tea or broth.

Boiled lamb without smell

Before choosing one of the culinary methods for ridding meat of a specific smell, we make sure that the reason for this does not lie in the quality of the purchased product (an old animal, violations in the slaughter technology or storage process).

We remove the smell of lamb in the following ways:

• We cut off thin films and, most importantly, fat from a piece of meat. It is here that the main source of all “fragrant” troubles often lies.
• Fill the meat with milk (add chopped garlic) or beer, kefir or a mixture of lemon juice and sparkling water for several hours.
• Make a weak vinegar solution and leave the lamb in it overnight. It is advisable to change the used liquid several times to a clean composition.

How to boil lamb without smell?

We select a piece of young lamb meat, process the product following the recommendations given, boil it with the addition of the desired seasonings:

• onions;
• cumin, marjoram, cumin or ginger;
• An excellent component that gives meat a pleasant taste and aroma is garlic, used in moderation.

As practice shows, to ensure that you get rid of the smell of boiled lamb, add a few drops of lemon juice to the broth at the end of cooking.

Onions stuffed with lamb

This dish is not found in our diet very often. The reason for this is simple ignorance of the excellent qualities of originally prepared food.

List of components:

• raisins raisins (seedless) - 60 g;
• onions - 7 pcs.;
• bulgur (wheat cereal) - 4 tbsp. l.;
• olive oil - 20 ml;
• minced lamb - 450 g;
• garlic cloves - 3 pcs.;
• cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking method:

1. We clean the bulbs, wash them, dry them with napkins, then cut off the remnants of the root system. We do this in such a way that each head in a standing position does not fall to the side, reminiscent of a “vanka-stand up” toy.
2. Boil water in a saucepan, boil the vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
3. Place the raisins and bulgur in a heat-resistant bowl, fill it with water from the onion, leave for 25 minutes so that the liquid is absorbed into the food.
4. Cut off the top layers of the onions (up to 1 cm), scoop out the pulp with a spoon, finely chop along with the separated caps.
5. Place the pre-prepared minced lamb into a frying pan with hot oil and fry for 6 minutes, stirring with a silicone spatula.
6. When the product is browned, move it to the side of the dish and add seasonings and spices. After 30 seconds, add the onion mixture, fry it lightly, mix with minced meat, cook for another 10 minutes. Place raisins and cereal into the meat mixture and season with salt and pepper.
7. At the final stage of cooking, fill the onion heads with the resulting filling, place the vegetables in a baking dish, cover with foil, and place in the oven for 20 minutes. At the end of the process, remove the paper and cook the dish for another quarter of an hour.

Serve the onions stuffed with lamb only hot.

Loin in the oven

Well, now - a culinary intrigue, which nutritionists call a way to preserve health and longevity.

Grocery list:

• lamb loin - 1.5 kg;
• beer, drinking water - 300 ml each;
• fresh sour cream - 420 g;
• bulbs - 2 pcs.;
• ghee - 30 g;
• flour - 60 g;
• bay leaf, salt, pepper.

Cooking:

1. At the very beginning of the process we make the marinade. Mix chopped onion, beer and water, rosemary and bay leaf in a saucepan. Boil the mixture, pour the mixture over the meat, and leave it covered for 12 hours. Turn the pieces over periodically.
2. We take the lamb out of the marinade, pat it well with napkins, and rub it with salt, pepper and olive oil. Place the product on a baking sheet and bake for 2 hours at 180°C. Do not forget to process the meat with the released juice.
3. Next, take out the lamb, sprinkle with flour, pour over fresh sour cream, and continue cooking for another half hour.

Serve the loin hot, pour over the aromatic mixture formed during baking.

Today, nutritionists sometimes express an opinion about the dangers of lamb. It’s up to you to believe them or not, but you can’t help but pay attention to the fact that this is the only type of meat that is not prohibited for consumption by any religion. A very significant circumstance!

It is not for nothing that lamb is considered a dietary meat; it is easily digestible, supplying the body with high-quality protein, vitamins and minerals. In addition, lamb has a high percentage of iron, 30% more than other types of meat. Moreover, there is significantly less fat in lamb than in poultry or pork. And if you add the excellent taste of lamb, it becomes clear that neither gourmets nor those who adhere to a diet can do without lamb. Therefore, I advise everyone to pamper themselves and their loved ones more often with delicious and healthy lamb dishes. This page contains my favorite lamb recipes that I prepare for holidays and for every day.

• Lamb is valued for its tender and tasty meat, with milk lamb meat (up to 3 months) considered the most delicious. This meat is available fresh in late winter - early spring, and this is due to the seasonality of the product.
• Lamb aged up to one year also has very good taste. This type of lamb has light meat and white dense fat.
• But if the lamb is dark in color with yellow fat, then this indicates that the animal is aged. This kind of meat is quite difficult to cook, it is stringy and has a distinct, specific smell.
• To make your lamb dish tasty, you should carefully monitor the readiness of the meat. Overcooked or overdried lamb meat loses its taste and tenderness, so it is better not to overcook the lamb (it will cook on its own under the influence of heat).
• Garlic, ginger, saffron, oregano, mint are most often used as seasonings for lamb; cumin is also suitable.
• Lamb goes best with dry red wine, which is why red wine is an indispensable attribute of any lamb dish.
• The most popular lamb dishes are pilaf, shish kebab, manti, beshbarmak, shurpa and, of course, everyone’s favorite lamb ribs)))
• For dishes in which lamb meat is boiled or stewed, we buy drumstick, shoulder, brisket; neck, ribs, and thigh are also suitable.
• If the lamb needs to be fried, then we buy ribs, shoulder, tenderloin or loin.
• And to prepare lamb shish kebab, the best choice is the neck of a young lamb, the hip part, you can additionally take a piece of tenderloin.
• Bones are traditionally used to prepare lamb broths.
• To prepare minced lamb, the shoulder and belly are the best options.

Chapter:
Holiday dishes
11th page

Main dishes
LAMB DISHES

ROASTED LAMB ANDORRAN STYLE

Ingredients :
For 4 servings: 400 g lamb pulp, 2 tbsp. spoons of vegetable oil, fresh sage leaves, 1 glass of red wine, 1 tbsp. a spoonful of sour cream, 4 potatoes, 8 slices of lard, 1/2 tbsp. spoons of butter; salt, ground black pepper, garlic - to taste.

Preparation

Cut the meat into 12 pieces. Sprinkle with salt, pepper, rub with crushed garlic.
Wash the potatoes, peel them, cut into thin strips, blanch in boiling salted water for four minutes, drain the water, sprinkle with salt and pepper. Form four bundles from potato straws using slices of lard. Heat the butter in a frying pan and fry the potato bunches on both sides in it over low heat.
Heat vegetable oil in a frying pan, fry pieces of lamb in it on all sides until crispy. Remove the meat, lightly fry the sage leaves in fat, and remove.
Serve lamb with potatoes and sauce, garnish with peeled small tomatoes.
Preparing the sauce. Pour wine and sour cream into a frying pan and bring to a boil.

GREEK STEW LAMB

Ingredients :
For 4 servings: 1 kg boneless leg of lamb, 200 g spinach, 2 cloves garlic, 5 tbsp. spoons of olive oil, juice from one lemon, 100 g of cheese, 2 tbsp. spoons of pine nuts, 400 ml of lamb broth, 1 bunch of parsley, 1 tbsp. a spoonful of mustard; salt, ground black pepper - to taste.

Preparation

Wash the spinach and blanch over low heat. Drain it in a colander and, when the water has drained, chop it.
Chop the garlic, add olive oil and lemon juice and brush the meat with this mixture.
Grind the cheese and mix with spinach and pine nuts. Salt and pepper. Stuff the resulting mixture into the lamb and seal the opening with wooden toothpicks.
Preheat the oven to 175°C. Pour the broth into the roasting pan, add the meat, pour over the remaining marinade and simmer for 90 minutes. Chop the parsley and mix with mustard and two tablespoons of vegetable oil. 30 minutes before cooking, place this mixture on the meat and continue to simmer.
Serve with baked potatoes.

BAKED LEG OF LAMB
(Spanish cuisine)

Ingredients :
leg of lamb (2.5 kg), 1 kg potatoes, 2 onions, 600 ml vegetable broth, 5 cloves garlic, 3 tbsp. spoons of mint greens, 2 tbsp. tablespoons rosemary, 100 g butter.
For the sauce: 3 red peppers, 1 red onion, juice from 1/2 lemon, 2 tbsp. tablespoons unrefined olive oil, 1 tbsp. spoon of fresh mint, 2 tbsp. spoons of capers.

Preparation

Peel the potatoes and onions, wash them and chop them thinly. Grease a deep pan with oil. Place potatoes and onions in layers, season with spices, and pour in broth.
Chop the garlic, mix with rosemary, mint and butter, add salt and pepper. Trim excess fat from leg of lamb. Make several cuts in the pulp. Coat the leg with a mixture of butter and herbs, putting some of the mixture into the cuts.
Place a wire rack on a baking sheet with potatoes, and a leg of lamb on it. Bake together for about VA hours - until the meat is cooked. Cover the baked leg with foil and leave for 10 minutes.
Preparing the sauce. Bake the peppers on a baking sheet, drizzle with olive oil. Cool.
Peel the red onion, cut into cubes, pour in lemon juice, salt and leave to marinate. Peel, chop and place the baked peppers in a bowl. Add capers, olive oil and mint. Mix salt with onion.
Serve the leg of lamb, cut into slices, with potatoes and prepared sauce.

LAMB WITH Apricots
(French cuisine)

Ingredients :
600 g lamb, 2 onions, 200 g dried apricots, 4 tbsp. spoons of ghee, 2 teaspoons of tomato puree; ground black pepper, salt - to taste.

Preparation

Wash the lamb, cut into small pieces, put in a saucepan, add hot water and cook over low heat until half cooked, periodically removing the foam. Strain the resulting broth.
Fry the pieces of meat in oil, add fried onions, tomato puree, salt, pepper, pre-soaked dried apricots, pour in a little broth and simmer until done.

IRISH STEW
- LAMB WITH POTATOES

Ingredients :
200 g lamb, 1 onion, 2 potatoes, 1 bay leaf; parsley, ground black pepper, salt, cumin - to taste.

Preparation

Cut the lamb into pieces, sprinkle with salt, pepper, cumin, finely chopped onion, put in a saucepan, add water so that it completely covers the meat, lower the bay leaf and cook over low heat under the lid until half cooked.
Peel the potatoes, wash them, cut them into cubes, add them to the meat and cook until done.
Shake the pan during cooking, do not stir the meat. The potatoes should be completely boiled and form a thick sauce.
Serve, sprinkled with chopped herbs.

LAMB ON RIBS
(French cuisine)

Ingredients :
Serves 4: 12 lamb ribs, 1 zucchini, 2 ripe tomatoes, 100 g olive oil, 10 g chopped shallots, 5 g chopped garlic, 1 sprig of basil, 10 g grated Parmesan cheese, 12 small black pitted olives, 4 cloves of garlic, 1 lamb kidney, 60 g lamb liver, 4 small tomatoes, 40 g carrots, 40 g celery root, 5 bay leaves, thyme (thyme); salt, pepper - to taste.

Preparation

Beat the lamb meat on the ribs, shape, separating and thoroughly cleaning the long bones. Cut the zucchini into circles, cut out the pulp at the ends to make caps (lids). Steam the prepared zucchini and fill it with minced meat while hot.
Preparation of minced meat. Peel ripe tomatoes, remove seeds and cut into pieces. Mix chopped shallots and garlic, tomato slices, salt, pepper with some olive oil and let sit. Then add Parmesan and chopped basil and olives.
Cut the kidneys and liver of the lamb into four parts. Take four wooden skewers and pierce each one, alternating, with a piece of kidney, liver and a small tomato.
Cut carrots, celery root and bay leaves into strips, mix, add olive oil and thyme, salt and pepper. Cover the lamb meat tightly on the ribs with the resulting mixture, secure with a fine metal mesh and fry along with the prepared small kebabs on wooden skewers in olive oil.
For the sauce, heat the juice obtained from roasting the lamb and season.
Serve like this: place three ribs on a plate, stuffed zucchini with a lid and a skewer, pour sauce around.

Roast WITH QUINCE AND APPLES
(Armenian cuisine)

Ingredients :
2 quinces, 2 apples, 500 g of lamb, 1 kg of onion, 200 g each of regan, dill, cilantro and parsley; salt and ground black pepper - to taste.

Preparation

Wash the fatty lamb and cut into small pieces. Chop the onion into thin rings, finely chop the regan, dill, parsley, and cilantro.
After removing the core, cut the quince and apples into larger slices.
Place pieces of lamb in a row on the bottom of a cast-iron casserole, put onions, herbs and quince slices on top, then again put a layer of lamb, onions, herbs and apple slices.
Season with salt and pepper, add onion on top, pour 2-3 tablespoons of water, close tightly and simmer over low heat until tender, without disturbing.

ALMA DOLMASY - APPLES STUFFED WITH LAMB
(Azerbaijani cuisine)

Ingredients :
6 apples, 250 g lamb, 3 tbsp. spoons of ghee, 60 g onions, 1 tbsp. spoon of granulated sugar, 1 tbsp. spoon of vinegar; salt - to taste.

Preparation

Remove the core and some of the pulp from medium-sized apples. Pass the lamb and onions through a meat grinder, add salt and pepper to the minced meat and fry in melted butter.
Then add a little water, sugar, vinegar to it and simmer over low heat until tender.
Stuff the apples with minced meat, put them in a saucepan, add broth to cover the apples, and boil.
Carefully remove the apples from the broth, place on a plate and sprinkle with fried onions on top.

KAPALA

Ingredients :
800 g lamb, 40 g flour, 500 ml broth, 2 onions, 250 g spinach leaves, 50 g fat, 200 g sour cream; salt, ground black pepper - to taste.

Preparation

Cut the lamb into cubes, add salt and pepper, sprinkle with flour and fry. Add finely chopped onions, broth and simmer.
At the end of cooking, add the washed spinach leaves.
Serve mashed potatoes or boiled rice as a side dish. Serve sour cream separately.

LAMB ITALIAN STYLE

Ingredients :
1 leg of young lamb, 2 tbsp. tablespoons olive oil, 2 onions, 2 carrots, 1 celery stalk, 2 tomatoes, 100 g mushrooms, 150 g salami, 70 g butter, 1/2 l red wine and 1/2 l vegetable broth, 125 g pasta, parmesan cheese , 400 g tomato paste.

Preparation

Fry the meat in olive oil for 35 minutes.
Preparing the sauce. Finely chop the vegetables and fry in butter until golden brown. Add mushrooms and cook for another two minutes. Add salami, wine, tomato paste and broth." Bring to a boil and simmer for another 10 minutes.
Place the meat in the sauce, cover the roasting pan and simmer in the oven for three hours. Remove the leg from the sauce and cut into pieces.
Boil the pasta, pour over the sauce. Serve with lamb, garnishing the dish with herbs and grated Parmesan.

IRISH CASSERLE

Ingredients :
100 g of fatty lamb, 10 small potatoes, 3 cups of strong meat broth; ground black pepper, salt - to taste.
For dough: 3 tbsp. tablespoons flour, 3 teaspoons butter, 1 egg, salt.

Preparation

Knead the dough and set aside for half an hour, then roll out. Finely chop the meat, cut the potatoes into cubes, mix, put in a mold, pour in broth, pepper and salt. Cover the pan with a layer of dough and bake in the oven over low heat for an hour and a half.

CHANAKHI IN POTS (Georgian cuisine)

Ingredients :
500 g lamb, 5-6 potatoes, 500 g tomatoes, 5 eggplants, 5 onions, 8-10 black peppercorns, 1/2 teaspoon red pepper, 2 tbsp. spoons of chopped green cilantro, 1 tbsp. spoon of basil, 1 glass of tomato juice or water, 25 g of vegetable oil.

Preparation

Cut the eggplants lengthwise to the middle, add salt and pepper, and stuff with spicy chopped herbs. Cut the lamb into pieces, onions and potatoes into slices, leave the eggplants and tomatoes whole.
Place a layer of meat in a pot or pan, then a layer of potatoes and onions and place eggplants and tomatoes on top.

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Text: Belonika

the site presents to your attention the best recipes from LiveJournal blogger Veronica Belotserkovskaya, known online as belonika - the author of the beloved book “Recipes”.

Ingredients:

• meat: legs of lamb (you can also pork, veal or beef and even chicken legs)
• potato
• tomatoes
• olives
• smoked lard or fatty ham
• herbs (thyme, rosemary, bay leaf)
• olive oil
• garlic
• bouillon

Grate the potatoes very thinly (as for gratin), preferably, of course, on a special grater, but if not, cut with a sharp knife. Rub a wide frying pan or baking dish with garlic cut in half and pour in olive oil. Finely chop the onion and fry lightly. Layer the potatoes and top with a bouquet garni.

Pour in the broth (any kind!) so that it just covers the potatoes, and “simmer” it over medium heat for 10-15 minutes until half cooked.

You prick a leg of lamb with a knife and stuff it with whatever you want. We put garlic and lemon zest, cut into strips, inside (it will be great with garlic, I’m sure). In a preheated frying pan over high heat, melt the lard or brisket, throw in the crushed garlic right in the skin (to avoid burning, we have “marinated” here) and fry the lamb until golden brown. Season with salt and pepper.

* What is “pickled” garlic? I often show it here (not to be confused with “marinated” garlic).
A very convenient thing if you cook often or a lot. Peel the garlic cloves, place in a clean jar, add dried thyme, rosemary, bay leaf (or not) and fill completely with olive oil. Let it brew well. Firstly, it doesn’t burn as much when frying as fresh, and secondly, you don’t have to clean it a hundred times, just take it out and that’s it.

Remove potatoes from heat, salt and pepper.
Now place the meat on top of the potato bed, add olives, tomatoes, garlic, herbs, and fried lard. Spray everything with olive oil. If necessary, add a little broth.

And put it in an oven preheated to 190 degrees.

Time? But here it depends on your meat and the size of the pieces, well, and the degree of doneness of the meat that you like. We baked these legs for 40-50 minutes, no more. For the French, over-drying lamb is a deadly crime. And be sure to make sure you have enough liquid in the potatoes so they don't burn. If necessary, add more broth. No broth? Sprinkle a little white wine, it won’t spoil it.

We take it out. Cut the meat into portions, place it on top of the potatoes and serve directly in the roasting pan.

But it makes a stunning impression on the guests, I checked. Place dry thyme in sprigs around the edges of the dish, turn off the light and set it on fire. Beautifully deadly! And the aroma is incredible, and the meat will then have such a smoky, subtle smoky note.

Really, nothing complicated? And, as we know, no one has yet come up with anything tastier than “meat and potatoes,” and the meat here can be anything. Fry it, put it on the potatoes, stuff it with all sorts of wonderful things and into the oven! And you don’t have to think about side dishes, you have both meat and an amazing potato gratin (though without cream).