is a traditional dish in the East, but this juicy and aromatic dish is also popular in many other countries of the world. Not everyone loves tender lamb because of its specific smell, but it all depends on proper preparation.

Lamb is prized for beneficial features and taste qualities, it does not contain cholesterol and other harmful substances... A lamb, unlike cows and pigs, does not eat everything.

That is why the meat of the animal is incredibly tender and juicy, and also has quality.

There are many options for cooking lamb, from soups to rolls, cutlets, and roasts. But the leg of lamb baked in foil is especially tasty.

The main guarantee of cooking delicious and aromatic dish- correctly selected meat. In the young, it is light, has a less pungent odor, and the bone on the cut is smooth with a one-time shade. Namely, such a leg of lamb is best suited.

Before cooking, the ham must be removed from the refrigerator and left to warm to room temperature.
Ingredients that will be needed in the preparation of our masterpiece:

• Leg of lamb-1 piece
• Mustard with grains - 2.5 tablespoons
• Rosemary - half a teaspoon
• Coarse salt - 1 tablespoon

Spices - you can choose according to your own taste or use dried Provencal herbs - half a teaspoon.

The next step: grease the prepared leg of lamb with mustard and put it in the refrigerator for 4-5 hours. This will allow the meat to marinate well.

There are many marinade recipes. You can use a mixture of vinegar and water and soak the lamb in it for 6 hours to a day. You can also soak meat in kvass. To bake in the sleeve with one of the the best marinades considered dry wine, in it, the meat should languish for at least 10 hours, adding onion, spices, Bay leaf, black peppercorns and juniper berries.

Preheat the oven to 220 - 230 degrees. We wrap the leg very tightly in foil so that the juice does not flow out. If this is not done, the meat will be dry and tough. We spread it on the middle of the baking sheet, on which the foil is lined in two layers.

We send to bake for 10 - 15 minutes. To maintain juiciness, do not make punctures for filling, the piece will lose more juice through them.

Then lower the oven temperature to 170-180 degrees and leave for another 30 minutes.

We unfold the foil, pour the released juice over the meat, wrap it back and send it to the oven for another 30 minutes.

The lamb is ready from the moment when the knife easily enters the meat, and comes out of the cuts clear juice... The cooking time depends on its weight. It is calculated as follows: for 1 kg approximately 40 minutes in the oven (with a margin of 20 minutes).

If you have a cooking thermometer, place it in the thickest part of the piece, when the temperature reaches 65 degrees - the dish is ready.

When the ham is ready, do not rush to cut it. To evenly distribute the juice inside, the piece should stand for another 20 minutes. Then the leg of lamb baked in foil in will be perfectly tender and have a high taste.

Delicate lamb sauce

Garlic is needed - it needs to be peeled. Boil 2 cups of water. Put a saucepan with vegetable oil over low heat. Little by little, add flour well sifted through a sieve with hot fat.

Stir with a whisk for two minutes. Finished flour gets soft golden color... Pour boiling water into a saucepan with a thin stream, mix, and bring to a boil again. Then we squeeze the garlic into a container.

- squeeze out 2 tablespoons of juice and add to the mixture. Season to taste, then mix well. Reduce gas and leave on fire for another minute.

Cover the pan with a lid, but so that there is a gap. Then carefully cover the pan with a lid, remove from heat and leave to brew for 7-8 minutes. pour gently into the gravy boat.

In European countries, to the leg of lamb baked in
foil, prefer Salsa Verde sauce. For him
used:

• 1-1.5 cloves of garlic
• 2 anchovy fillets
• 14 grams fresh parsley
• 10 grams fresh mint
• 1 tablespoon red vinegar
• 4 tablespoons olive oil

Put all this together and crumble in a food processor.

Following English traditions, to lamb is used mint sauce or jelly with gravy, and it is also possible to serve it on the table with red berry sauce... In order to cook it, use:

• 350 g (you can take red or black currants, cranberries, cherries, lingonberries, both fresh and frozen)
• whole orange
• a few tablespoons of cheap cognac (perhaps brandy instead)
• half a teaspoon of ground (both fresh and dry root are suitable)
• half a teaspoon of grated cloves (in the absence of grated, use 10 ordinary sticks)
• add sugar to taste

For cooking, you need to transfer the washed berries to a saucepan. Finely grate the whole on a grater. Also add it to the container with prepared berries. Add the cloves. Leave on fire, boil, cook until the berries are completely softened.

This usually takes 5-10 minutes. After that, the pan must be removed from the gas and kneaded with a fork. Add sugar to taste, pour in 1-2 tablespoons of alcohol. Stir the sugar until it is completely dissolved.

After the sauce has cooled completely, put it in the refrigerator for several hours. You can start making the sauce a couple of days before the holiday. It keeps well in the refrigerator.

We spread the finished leg of lamb on a large serving dish, preferably round or oval, garnish, spreading boiled and fresh vegetables in a circle, and serve.

Separately, you can prepare another type of side dish

We clean the potatoes, boil until half cooked. In order for the potatoes to have a more fragrant aroma, add garlic and bay leaf to the broth. Then we heat the pan using two types of butter - butter and vegetable oil. In it we fry the potatoes until the color of a blush, add salt and pepper.

Cherry is also used as a side dish. The stalk is not removed from them, it remains for decoration. Skewers are inserted into the finished ham, and cherry tomatoes are planted on them.

In this form, the meat is sent to the oven for another 7-10 minutes, but no more, so that it does not become dry and tough.

Decorated with a leg of lamb, baked in the oven in foil to taste, using fresh - onions, dill, parsley, basil. The lamb bone is wrapped in white paper.

This dish will become the main course of the evening. Dry red wine goes well with these types of dishes. Detailed recipe baked lamb leg - on video:

Lamb has always been considered gourmet oriental dish... Recently, she has become accustomed to the western territories. It is easy to buy at butcher shops. Meet the heroine of this post, a leg of lamb baked in the oven.
Recipe content:

Of the entire carcass of a ram, it is the leg that has least amount fat, for this reason, for the first acquaintance with this type of meat, you should choose it. A baked leg of lamb in the oven can safely take center stage on festive table... Usually this dish is always the main one, because they are not prepared every day, but only on special occasions. It looks beautiful, the aroma is amazing, the taste is amazing ... And at first glance it seems that it is extremely difficult to cook it and master the basics. But you just need to know a few tricks and subtleties, be in a cheerful mood and have enough free time.

How to cook a leg of lamb - subtleties and secrets

Cooking a leg of lamb will turn out to be a simple and even exciting business, if you follow all the subtleties and secrets. We figure out what you need to know in order to delight your home and guests with juicy and appetizing meat.

• Ideal lamb meat with delicate meat fibers and no characteristic odor, that is, milk lamb. However, it is difficult to buy one, so look for an animal under 1.5 years old. It can be determined by the color of the fat: it should be light and elastic. Meat with yellow fat has a specific pungent odor that cannot be eliminated. Also pay attention to the delicate muscle fibers: they should be light red. The meat is brown and deep red - the animal is old. This is only suitable for minced meat.
• Rinse leg of lamb before cooking hot water to wash away any dirt that has stuck on it. Then cut off the maximum fat from the meat. But it is not recommended to completely remove it, it protects the drying of the dish. Therefore, leave it in a small, thin, even layer.
• A culinary sleeve or foil will help keep the meat as juicy as possible. For the same purpose, do not puncture the meat for stuffing. Juice will flow out through these incisions.
• You can bake the meat yourself, with various spices and seasonings, along with a side dish (potatoes, carrots, other vegetables, as well as fruits). Be guided by your own preferences.
• When baking the legs, it is advisable to separate the bone from the lamb meat. To do this, place the leg on a cutting board with the meaty side down. Make several cuts along the pelvic bone, separating the meat from all sides. Starting at the thin end of the bone, carve out the meat up to the ball joint. Turn the bone out of the joint, cut the tendons, removing them.
• The leg is being prepared depending on the weight. It is calculated as follows: 1 kg of carcass is baked for 40 minutes, plus an additional 20 minutes for the whole piece. If there is a special culinary thermometer, a temperature probe, then install it in a thick part of the meat: the dish is cooked optimally if the temperature is 65 degrees. Focus on the following degrees of doneness: medium 54-57 ° C, medium-well 60-63 ° C, well-done 65-68 ° C.
• If there is no meat thermometer, then determine readiness with a toothpick. Pierce a piece, clear juice should come out of the puncture light color.
• Do not rush to cut the finished meat immediately, leave it for 20 minutes so that the juices are evenly distributed inside. Then the dish will turn out to be perfectly tender and tasty.
• When baked, the meat will release juice, which is very tasty. It can be used to make a sauce.
• Serve the finished meat immediately after cooking, cutting it into thin slices. Otherwise, the fat will solidify and the dish will not be so appetizing.

We got acquainted with the main subtleties and secrets of cooking lamb leg, it's time to learn about the nuances of the marinade. Marinade is an important part of the cooking process and should not be neglected. The meat must be given time to soak well, then it will reveal its rich aroma and taste.

For the best baked lamb results, use spices and seasonings. Culinary practice shows that mustard, paprika, ginger, lemon juice, thyme and oregano. Dry herbs are good for rubbing your feet. Rosemary will improve almost every recipe. This spicy herb goes well with this meat. Experienced chefs it is recommended to definitely add it when cooking fresh or dry.

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

It is important to use spices in correct proportions and the right combinations so that the meat will reveal its aroma and taste. The length of time the meat is in the marinade depends on the age of the animal and the size of the piece. Below are some examples of marinade, recipes are calculated for 1 kg of meat.

• Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or mince. Leave the meat in the mixture for 5-12 hours.
• Connect the glass vegetable oil, lemon juice, parsley, laurel leaves and peppercorns. Put chopped carrots and chopped onions into the mixture. Pour in 200 ml of white wine and stir. The duration of pickling is a day.
• Chop two onions in half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, add a sprig of rosemary, thyme, salt and pepper. Marinate for 12 hours.
• Pour 1 tsp into 500 ml of water. sugar, add 2 chopped onions, uncut lemon, laurel, herbs, salt and cloves. Cook the products for 20 minutes, cool and lower the lamb. Leave it on for 6 hours.
• Combine 2 chopped onions with chopped parsley, cilantro, basil, coriander and 500 ml of kefir. Stir and marinate for 10 hours.
• 200 ml pomegranate juice, Mix 50 ml of vodka, herbs and spices and dip the meat into the composition. Marinate for 8 hours.
• Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, paprika and paprika. Coat the leg of lamb and leave for 12 hours.

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

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

Ingredients:

• Leg of lamb - 1 pc.
• Fresh rosemary - a couple of sprigs
• Garlic - 3 cloves
• Olive oil - 2 tablespoons
• Salt - 1 tsp or to taste
• Ground red and black pepper - a pinch
• Cilantro seeds - 0.5 tsp
• Sweet paprika - 1 tsp

As everything has been prepared, we proceed to the most important part of the culinary masterpiece!

Cooking leg of lamb in the oven step by step

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

Leg of lamb in the sleeve - perfect combination beauty, taste and aroma. By placing such a treat on the table, the dish will become a legendary meal, and they will take care of it italian herbs from spicy sauce.

Ingredients:

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

Step-by-step cooking of the leg of lamb in the sleeve

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

Lamb does not belong to traditional dishes in our country. Therefore, it appears on our tables very rarely. And when it is cooked, the preparation is a grand culinary event. A leg of lamb in foil is a non-standard dish that will allow everyone to cook for the next festive meal.

Ingredients:

• Leg young lamb- 1 PC. weighing about 2 kg
• Rosemary or thyme - a few sprigs
• Mustard - 4-6 tablespoons
• Olive oil - 2 tablespoons
• Honey - 1 tablespoon
• Lemon juice - 1 tablespoon
• Garlic - 1 head

Cooking leg of lamb in foil step by step

1. Wash the lamb and pat dry with a paper towel.
2. Cut off excess fat from the leg, leaving a thin layer.
3. Prepare the marinade. Peel and chop the garlic.
4. Mix mustard, honey, lemon juice, olive oil, chopped garlic, thyme or rosemary leaves.
5. Rub the ham with salt and freshly ground pepper, coat with marinade, cover with rosemary and wrap in foil. Put the piece in the refrigerator for a day.
6. Remove the meat from the refrigerator 2 hours before baking and let it come to room temperature.
7. Grease a baking sheet with olive oil and place the ham without the foil.
8. Heat the oven to 230 ° C and leave the lamb for 15 minutes to form golden brown... Then reduce the temperature to 100 ° C, cover the ham with foil and bake for 3 hours. Then reduce the temperature to 90 ° C and cook for another 1.5 hours. But the specific baking time depends on the weight of the lamb.
9. Leave the finished ham in a warm place for 15 minutes without unfolding it from foil, rest.

Leg of lamb in the oven - recipe with vegetables

For a recipe for baked lamb leg with vegetables, you can use all kinds of combinations side dishes. For example, eggplant, tomato, bell pepper, zucchini, potatoes, carrots, etc. Baked lamb flavored with garlic and aromatic spices will be combined with any product, resulting in a real culinary delight.

Ingredients:

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

Cooking leg of lamb with vegetables step by step

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

Video recipes:

You can use different ones. As a rule, such meat is soaked in creamy sauce, garlic, tomato and others. We will tell you about how the mentioned and other marinades are made in the presented article.

Step-by-step recipe for lamb marinade (for roasting in the oven)

Surely all housewives know that after baking, lamb almost always becomes tough and dry. This is most often due to the use of the wrong marinade. Therefore, the meat of such a pet requires a special cooking method.

So, to make a lamb marinade, you need to prepare:

• lamb shoulder - about 1 kg;
• natural yogurt without additives - about 250 ml;
• garlic cloves - 2 pcs.;
• ginger, finely grated - about 1 large spoon;
• fresh cilantro - about 40 g;
• chopped chili pepper, black pepper and salt - to your liking.

Cooking process

(lamb) in the oven should be done just before soaking the product. We decided to take as a basis for such a sauce natural yoghurt... This product is capable of making it tender and juicy.

Add grated ginger and pepper to the yogurt for spice, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After that, hot pepper and salt are added to the ingredients to taste.

Having received a fragrant and very spicy gruel, they rub a pre-processed scapula with it. In this form, the dishes with meat and marinade are covered with foil or film, and then put in the refrigerator.

After keeping the product in the cold for several hours, put it on a baking sheet and bake for an hour at 190 degrees.

This time is quite enough for the lamb to be covered with a golden brown crust, and inside it is completely baked, becomes juicy and tender.

Oven vinegar marinade for lamb

In the sleeve, this meat turns out to be especially tender. What is the reason for this? The fact is that in a bag this product is baked in own juice as well as in the marinade. Therefore, it is very important to make a special dressing for it.

So to cook delicious marinade for lamb, you need to purchase:

• fresh lamb (tenderloin) - 1 kg;
• onions - about 3 pcs.;
• table vinegar 3% - 150 ml;
• salt and ground pepper - use at your own discretion.

Cooking method

Lamb marinade, baked in the oven, does not have to be cooked separately from meat. It can be made during the preparation of the main product for baking.

So, before subjecting the meat to heat treatment, it is thoroughly washed, and then all unnecessary veins, films, and so on are cut off. After that, the lamb is divided into the required pieces. They are laid out in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the components, sweet onions must be added to them, which are pre-peeled from the husk, and then chopped in half rings. Also, pour a little into a bowl of meat and pour in table vinegar.

After mixing the ingredients with your hands again, cover them with a lid and leave them as they are when room temperature... If a meat product completely thawed, you only need two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb with marinade.

As soon as the meat product becomes fragrant and forms a juice, it is laid out in the culinary sleeve, where all the broth with the marinade that has accumulated in the bowl is poured in.

Having tightly tied a bag of lamb, it is placed on a baking sheet and sent to the oven. Withstanding temperature regime at 190 degrees, the meat is baked for about 60 minutes. During this time in culinary sleeve more aromatic broth should accumulate. In this case, the lamb should become as juicy, tender and soft as possible.

After heat treatment pieces of meat are carefully removed from the sleeve and laid out on great dish... Adding to them aromatic broth sprinkled with cilantro or finely chopped green onions, and then served to the table along with any side dish.

We bake meat in foil with tomato-cream sauce

To prepare such a dressing, you will need the following ingredients:

• fresh lamb (any part) - 2 kg;
• the fattest cream - about 100 ml;
• ripe tomatoes - 2 pcs.;
• cilantro, onion - to your liking;
• granulated sugar - 2 dessert spoons;
• lemon juice - 10 ml;
• salt and ground pepper - use at your own discretion;
• dried parsley, dill and other spices to taste.

How to cook?

Marinade for lamb in the oven in foil is quite simple. The meat is processed first. If it is with bone, then it is better to get rid of it. Unnecessary streaks and films are also removed. After that, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, proceed to the preparation of the marinade. To do this, use the most heavy cream... Beat them with a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving milk product aside, start preparing tomatoes. Fresh tomatoes washed thoroughly and then converted into gruel in a blender bowl. They also add parsley, lemon juice, dill, green onions and other spices.

After the described steps, both parts of the sauce are combined and mixed.

Meat should not be marinated with such a dressing for long. Lamb at room temperature is placed in a container and poured with marinade. After rubbing it into the surface of the product, the dishes are tightly closed and left for 20-40 minutes.

Over time, the fragrant and tender meat is carefully transferred to a sheet of thick culinary foil. Having formed small sides on it, all the sauce remaining in the container is added to the lamb. After that, the foil is wrapped tightly, making sure that it does not break.

In this form, the roll with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

At 190 degrees, such a dish is baked for a whole hour. According to the opinion experienced chefs, this time is enough for the lamb to cook completely and, of course, to absorb the entire marinade.

Let's summarize

Now you know how to make lamb marinade for roasting in the oven. Using these and other recipes for cooking home lunch, you will definitely get tasty, juicy, tender and very aromatic meat dish... It should be recalled that lamb goes well with potatoes, fresh vegetables, rice and herbs. It is with these products that it is recommended to serve it to the family table.

Lamb in the European part of Russia is not as popular as pork or beef, and it is completely in vain. Lamb meat is very useful product, which contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Thanks to minimum quantity fat in lamb, you can use it without fear for your figure.

Lamb meat is ideal for cooking. Meat is tasty, very healthy, especially if you choose The right way cooking. Experienced chefs advise to bake lamb in the oven, then, firstly, it will save more nutrients, secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photo

To cook delicious lamb, you do not need to bother too much, you can simply bake it in foil. Oven meat will have beautiful view and a fantastic scent. This is the kind of mutton that signature dish on the festive table.

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Lamb: 1.5 kg
• Dry spices: 20 g
• Salt: 10 g
• Soy sauce: 50 g
• Garlic: 1/2 large head
• Fresh tomatoes: 50 g
• Mustard: 10 g
• Lemon juice: 2 tsp

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern housewife is fine, she has thousands of kitchen assistants who help to cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

• Lamb - 1.5-2 kg.
• Salt coarse grinding- 1 tbsp. l.
• Mustard "Dijon" (in grains) - 2 tsp.
• Spices " Provencal herbs"- 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the films, wash, blot with a paper napkin.
2. Grind spices into powder (or take ready-made ground), mix with salt.
3. Received fragrant mixture grate the lamb on all sides. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cool place.
4. Hide the meat in a sleeve, put on a baking sheet, put in the oven. Bake at maximum temperature (220 ° C) for 40 minutes.
5. Then lower the temperature, continue baking for half an hour. You can carefully cut the sleeve to create a golden brown crust.

Put the finished baked lamb on beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. The dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, you can't turn back the clock, but use pots to cook modern dishes is quite real. Below is a recipe for lamb cooked in this way.

Products:

• Lamb (lean fillet) - 800 gr.
• Bulb onions - 1-2 pcs.
• Potatoes - 12-15 pcs.
• Garlic - 1 head.
• Carrots - 2 pcs.
• Vegetable oil - 100 ml.
• Butter - 50 gr.
• Cheese - 100 gr.
• Spices (to the taste of the hostess), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, dry with paper towels, cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes in wedges, onions in half rings, carrots in thin slices).
3. Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Season with salt, add spices, dice butter... Top up with heated water, close the lids and put in the oven.
6. Cooking time approx. 40 minutes at 180 ° C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy about the unusually served dish and will definitely ask for a repetition!

Oven lamb recipe with potatoes

Lamb is considered a fairly fatty meat, so it is best cooked with potatoes, which will absorb the excess fat. In addition, when baked, a golden crust forms, making the dish very appetizing.

Products:

• Lamb - 1.5 kg.
• Potatoes - 7-10 pcs.
• Garlic - 4 cloves.
• Olive oil (vegetable oil can be substituted).
• Rosemary and thyme, salt
• Dry white wine - 100 ml.

Technology:

1. Prepare ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since roasting lamb is a lengthy process. Season with salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Peel the meat from films and excess fat, rinse, make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Fragrant marinade grate mutton well.
4. In a baking dish, pour a little oil on the bottom, put potatoes, meat on top, pour wine over it. Cover with a sheet food foil and send to the oven.
5. Bake for 40 minutes at 200 ° C. From time to time water the meat and potatoes with the resulting "juice".

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to nice plate, distribute potatoes around. Sprinkle generously with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal "companion" of mutton is potatoes, but other vegetables that are currently in the refrigerator can also make a company. It is worth trying to cook meat according to the following recipe.

Products:

• Lamb - 500 gr.
• Potatoes - 6-7 pcs.
• Carrots - 2-3 pcs.
• Onions - 2-4 pcs.
• Tomatoes - 3-4 pcs.
• Eggplant - 1 pc.
• Vegetable oil.
• Salt and spices, including hot and allspice peppers, thyme, rosemary.
• Water - ½ tbsp.

Technology:

1. Prepare lamb: peel off films and excess fat, rinse, dry, salt, sprinkle with spices, leave to marinate.
2. During this time, prepare vegetables. Clean and wash. Cut the eggplant into circles, add salt, squeeze, drain the resulting juice.
3. Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Fold the vegetables in one container, also salt and sprinkle with seasonings.
4. The baking dish should have a high rim. Pour oil and water into it, put meat, vegetables around.
5. Bake for 1-1.5 hours at 200 ° C, be sure to cover with a sheet of foil.

Ideal marinade for roasting lamb in the oven

On request perfect marinade for ram meat "the Internet gives out thousands of recipes, but each housewife considers her own to be the best. Therefore only empirically you can get it perfect composition... And you can take this recipe as a basis.

Products:

• Bulb onions - 1 pc.
• Garlic - 1 head.
• Chili pepper - 2 small pods
• Zira - 1 tsp.
• Thyme, rosemary - ½ tsp each.
• Olive oil.
• Soy sauce.

Technology:

1. Peel the onion and garlic, rinse, first chop small cubes, the second is to pass through the press. Cut the chili into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. In this marinade, soak the lamb for several hours before sending it to the oven.

Herbs and spices can help combat the lamb odor that not everyone likes. The oil will allow you to keep the meat juices inside when baking. Optionally, cut 2-3 tomatoes into the marinade.

I really like lamb and dishes from it. There are many ways to cook lamb, but in this recipe I suggest baking a leg of lamb. It's not difficult, believe me! Read about some of the baking features below.

To bake the leg of lamb, we need:

• Leg of lamb (whole) or its wide part - 1-1.5 kg
• Carrots - 1 pc.
• Garlic - 2-3 cloves
• Herbs - I use thyme and oregano, a few sprigs of rosemary
• Salt, pepper - to taste
• Ready-made mustard - 1 tbsp. spoon (you can use pea mustard seeds)
• Olive oil
• Sleeve for baking

I marinate lamb in advance, the day before, so that the meat is tasty and tender. And I bake in the sleeve on the day of serving.

How to cook a leg of lamb in a roasting sleeve

1. Thoroughly wash the leg of lamb, cut off unnecessary fat, if you want to make it more fast (you can use it when cooking). Peel the carrots and cut into cubes, 1.5-2 cm long. Peel the garlic, also cut into small cubes. Next, using a knife, we make cuts in the meat with a depth of the size of pieces of garlic and carrots. In these cuts we will place the carrots and garlic. Make 15-20 cuts to fill the leg of the lamb. This is quite enough. And just cut the remaining pieces of garlic and carrots into cubes, we just add them to the meat.
2. Next, prepare a simple marinade: mix oregano, thyme, 1 teaspoon of salt, pepper, mustard, add 1 teaspoon of olive oil. Mix everything thoroughly until smooth. Rub our leg of lamb with the resulting marinade, place it in a cup with a lid or wrap it in aluminum foil and send it to marinate for a day (or at least 8-12 hours).
3. Before baking, place the leg of lamb in the baking sleeve, spread 3-4 sprigs of rosemary around. We carefully tie the edges of the sleeves or use special clips. Be sure to make several 1-1.5 cm long cuts at the top of the sleeve to allow air to escape.
4. And we got to the main secret - how to properly bake a leg of lamb in the oven? This method was told to my friends by a meat seller in the market. The method turned out to be so wonderful that now we all use it for roasting lamb. So, you need to preheat the oven to the maximum, usually 250-270 degrees, depending on the model of your oven. We place our lamb in the sleeve (on a baking sheet) in the oven and bake for 1.5 hours, lowering the temperature by 10 degrees every 10 minutes. Thus, after 90 minutes, the temperature will reach 180 degrees, and the leg of lamb will be juicy, tender and perfectly baked. 15-20 minutes before the end of cooking, cut the sleeve at the top to brown the lamb. And now our leg of lamb, baked in a sleeve in the oven, is ready!

You can serve the baked leg of lamb as a main course, for example, after a light meal.