Tomatoes in their own juice 3. Tomatoes in their own juice without sterilization. Tomatoes in their own juice - a simple recipe

Lamb is a rather specific type of meat, which can simultaneously be classified as a delicacy and a dietary dish. She has specific smell, which is difficult to get rid of. But meat prepared according to all the rules will become the signature dish of any housewife.

If we talk about the cooking process, lamb is most often fried or baked in the oven. The latter option is preferable, since in this case the meat is more juicy. How to bake lamb in the oven? You will certainly find the recipe that your household will like most in our article.

Culinary subtleties

Before you start roasting the meat, the lamb can be lightly boiled, stewed or fried in a frying pan. But most often it is prepared without any pre-treatment.

You can also cook a side dish on the baking sheet at the same time as the meat. In this case, the products exchange tastes, and as a result the dish becomes even tastier.

Meat readiness is determined in the following way: pierce the piece in the center, and if almost clear juice begins to flow out of it (a slight pink tint is allowed), then the lamb is ready. You can already take it out of the oven, otherwise the meat will simply dry out.

Cook lamb at a temperature of 220 to 280 degrees for about an hour. Of course, it all depends on the size of the piece. But in general, you can focus on the appearance of a crust on the meat surface.

Lamb in foil

This is a versatile dish that can be served in portions or as a sliced appetizer. This oven-baked lamb recipe is quite easy to prepare. You will need:

lamb (1 kg);
onions (3 heads);
a set of Caucasian spices (3 large spoons);
grape;
salt.

Preparation

The meat must be washed thoroughly. Pour into a large saucepan cold water, salt well and put the prepared meat in it. Let it spend a couple of hours in the water. During this time, the meat will get rid of all the blood and salt a little.

Peel the onion and cut it quite finely. Take a deep container and place a layer of onions on the bottom. We put the meat on top, which we also generously cover with an “onion coat”. In this form, put the lamb in the refrigerator for about 5 hours so that it marinates thoroughly.

Prepare the grapes. It is better if it tastes slightly sour. Cut the berries in half and remove all the seeds.

When the time allotted for marinating is over, transfer the meat to a layer of foil. Place grapes on top.

The piece must be wrapped very carefully. The foil should fit tightly around the meat. Otherwise, it may turn out that the inside will still be damp, while the surface will dry out very much.

Place the lamb in an oven preheated to 200 degrees. This recipe for cooking lamb in the oven requires a cooking time of no more than an hour, but sometimes 40 minutes is enough. It all depends on the size of the piece.

Lamb baked in the oven with dried apricots

Here is another recipe for lamb in the oven. You will need the following set of products:

leg of lamb (3 kg);
meat broth (600 ml);
dried apricots (75 g);
garlic (3 cloves);
rosemary (3 sprigs);
olive oil (3 tablespoons);
flour (tablespoon).

The recipe for baking lamb in the oven is extremely simple in preparation. Coat the leg with olive oil and make deep cuts into the surface of the meat. Cut the garlic and dried apricots into small cubes. Add rosemary leaves to them, mix and stuff the resulting mixture into the lamb into the previously made cuts. Rub the leg with salt and pepper if desired.

Then preheat the oven to 200 degrees. It is best to place prepared meat in a preheated pan, so place the container in the oven as well.

This recipe for lamb in the oven recommends baking the meat for 2 hours. The juice flowing from the meat should have a slightly pinkish color. Before cutting the leg, let it sit out of the oven for another 10 minutes.

The meat is served with gravy. It is prepared as follows:

the fat that remains in the mold must be combined with flour;
Combine the resulting mixture with the broth and bring it to a boil, remembering to stir constantly.

Rosemary is added to the finished sauce and the meat is poured when serving.

Lamb ribs

A delicious dish that you definitely need to try is lamb ribs in the oven. The recipe will be understandable even to a novice housewife.

Ingredients:

ribs;
adjika spicy;
basil (sprig);
potato;
zucchini.

A fairly simple recipe for lamb in the oven will delight lovers of spicy foods. But other family members will certainly appreciate it if they add a little more side dish.

Take the ribs and coat them with adjika. Peel the potatoes but leave them whole. The ribs will stay in the oven for quite a long time, so it will have time to fully cook.

The potatoes are placed first in the mold and the ribs are placed on top of them. Simply place the basil sprig on a baking sheet. The spice will give off its aroma during the cooking process. Zucchini is needed to add juiciness to the side dish.

The oven must be preheated to 150 degrees and place the filled baking sheet for 2 hours. Then raise the heat to 250 degrees for 15 minutes. During this time, the ribs will be covered with an appetizing crust.

Lamb chops in yogurt with a side dish of baked vegetables

Here is another unusual recipe for cooking lamb in the oven. For it you will need:

natural yogurt (200 ml);
chops (3 pcs.);
garlic (3 cloves);
vegetables (zucchini, onions, potatoes);
mint (leaves);
pepper sauce;
spices.

Beat the pulp and thoroughly pepper and salt the chops on both sides. Place the lamb in a deep bowl. Top with sliced garlic and mint. Pour yogurt over everything and refrigerate for about 2 hours.

Cut the vegetables into cubes. Place in a deep bowl and cover with pepper sauce.

Place the meat and marinade in the center of the pan, and place the vegetables around it. Bake the dish in a preheated oven at a temperature of 200 degrees. The lamb will be ready in about an hour.

Lamb shoulder with herbs

How else can you bake lamb in the oven? The recipe is both unusual and simple.

Take:

spatula;
vegetable oil (0.5 cup);
garlic (2 cloves);
aromatic herbs;
ground red pepper (2 tablespoons);
salt (teaspoon);
allspice (teaspoon).

Chop the spatula into portioned pieces without separating them completely.

Prepare the marinade: chop the garlic and combine it with oil, add red pepper to it. Grate the meat and put it in the refrigerator for a day.

When the meat is marinated, salt it and rub with herbs. Preheat the oven to 180 degrees. To prevent the lamb from drying out, it must be periodically watered with red wine. The finished meat should easily separate from the bone.

The characteristic smell prevents lamb from taking a confident place on our everyday table. Quite specific and persistent, it seems capable of ruining any dish. But, according to experienced cooks, you can fight it. Some housewives prefer to soak such meat before frying or stewing it. This is not the only way.

Homemade lamb preparation technique

Choose young lamb meat if you cannot stand the characteristic “aroma”. It is completely absent in animals of dairy “maturity”, that is, lambs up to 3 months of age. This product has many other advantages. For example, the fat of young lamb contains valuable nucleic acid, so this lamb in the oven in foil will be tasty and healthy. During baking, this fat spreads evenly throughout the carcass, literally sealing the juices inside. Because of this, there is no need to marinate or use any spices other than classic salt and pepper. The product also has a drawback. Firstly, its price is 2 times higher than lamb of a different age, and secondly, it cannot be used to cook, for example, lamb ribs in the oven, since the recipe usually requires the use of large lamb ribs. But the stewed lamb will turn out amazing.
If it is impossible to buy milk lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced, boil the meat or at least soak it, and only then bake it. It is better to cook the meat until half cooked. This is a good solution for dishes that do not require serving in a piece, for example, for lamb in a pot in the oven. But you shouldn’t hope that the smell will go away completely. It will become much less pronounced, but will still remain. The neck is well suited for stewing in a cauldron. You need to simmer over low heat. Lamb fillet stews quite quickly. It is also better to fry steaks after pre-processing the meat.
Always marinate non-dairy lamb meat. Professional chefs, when asked how to marinate lamb for the oven, recommend adding cumin to it. This oriental spice has a subtle but rich aroma that can cope with the smell of lamb. Other Caucasian spices are also suitable, for example, cilantro, parsley, hops-suneli, cumin. They should be mixed with oil (vegetable), garlic, pepper. In this marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven love tomatoes, which can be used both in the marinade and during the cooking process.
Lamb on the bone does not need to be baked until dry. Evidence of its readiness is the pink juice that is released when the carcass is punctured. Over-drying the meat on the bone will result in tough meat.

Lamb in the sleeve step by step

The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the casing, the carcass will not lose a drop of juice, it will cook much faster, and it will become soft. This technique can be used for baking leg of lamb, tenderloins, that is, large pieces of carcass.

Use:

ram - up to 1.5 kg;
onion - 2 heads;
garlic - 4 cloves;
bay leaf, oregano, black peppercorns, basil;
olive oil;
hot pepper - 1 pod;
wine vinegar - ½ teaspoon.

Preparation

Prepare the meat, stuff it with chopped garlic and bay leaves (break the leaves into crumbs). Rub with pepper and salt.
Make a flavorful mixture of olive oil, vinegar, herbs, hot peppers and peas, and rub it over the meat.
Chop the onion into rings and place in the sleeve. Place the meat on the onion “pillow”, shake and put in the refrigerator. This piece requires 4 hours to marinate and another 3 hours to bake. Oven temperature - 200°.

Quick and tasty recipes at home

We also offer other solutions on how to deliciously and quickly cook juicy lamb in the oven at home. You will love lamb with oven-baked potatoes and dried apricots. You can choose the meat according to your taste - both the neck and butt are suitable, although ham is more often chosen. It's easy to prepare, simple and takes almost no time.

Lamb baked in the oven with vegetables as in the photo

You will need:

lamb meat - 500 g;
potatoes - 5 tubers;
carrots and onions - 1 head each;
tomatoes - 3 pcs.;
vegetable oil and any spices;
water - half a glass;
salt and pepper.

Preparation

Sprinkle the meat in one piece with salt, pepper and selected spices.
Chop the vegetables coarsely.
Place the meat and vegetables in a mold, sprinkle with vegetable oil and pour in water.
Place the pan in a preheated oven at 200° and cover it with foil.
After 1.5 hours, remove the foil and let the dish brown.

Lamb with dried apricots

Use:

lamb meat - 3 kg;
lamb broth - 600 ml;
apricots or dried apricots - 100 g;
garlic - 3 cloves;
rosemary (dried or sprigs);
olive oil - 3 tbsp. spoons;
flour - 1 tbsp. spoon.

Preparation

Grease the lamb carcass with oil. Using a deep knife, make deep cuts across the entire surface.
Mix garlic with dried apricots (finely chopped), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
Heat the pan in the oven and place the meat in it. Bake it for 2 hours. You should check readiness by piercing the meat. If you see pinkish juice, you can remove it from the oven.
Prepare the sauce: use the fat from the mold, combine a small part of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour this sauce over the meat when serving.

Now you know how to cook lamb in the oven without smell and make it tasty. Our recipes for lamb in the oven will help decorate your table on holiday, and make everyday dinners delicious in a new way!

Lamb on the bone is very juicy if cooked correctly. This type of meat can be marinated in spices or sprinkled with spicy sauces, it can be fried or baked - it all depends on your preferences.

Lamb on the bone goes well with any side dish

Ingredients

Salt 1 tsp Mustard beans 2 tbsp. Butter 50 grams Hot pepper 1 pod Pepper mixture 1 tbsp. Olive oil 3 tbsp. Mutton 1 kg

Number of servings: 5
Preparation time: 3 minutes
Cooking time: 15 minutes

Lamb on the bone in the oven

Baking meat in the oven will preserve all its juices and flavors. In addition, such a recipe will require a minimum of your participation. You don't have to stand at the stove and turn food.

How to cook:

Mix olive oil with chopped capsicum and French mustard. Grind the pepper mixture using a grinder and add it to the marinade.
Coat the lamb generously with the marinade and leave to marinate for at least 2 hours.
Salt the meat and let sit for another 10 minutes.
Melt butter in a frying pan. Place meat in hot oil and fry for 2 minutes. from each side.
Transfer the lamb to a baking sheet and place it in a hot oven for 10 minutes.

Please note that the longer the meat is marinated, the richer its taste. The ideal option is to leave it in the marinade overnight.

Recipe for lamb on the bone with cherry sauce

For this recipe we will be preparing a rather complex sauce to highlight the flavor of the lamb.

560 g lamb;
25 g shallots;
2 tsp. olive oil;
¾ tbsp. port wine;
½ tbsp. broth;
100 g dried cherries;
3 tbsp. l. cherry jam;
1 tbsp. l. balsamic vinegar;
½ tsp. ground cardamom;
2-3 sprigs of mint;
salt and ground black pepper to taste.

Cooking technology:

Heat olive oil in a frying pan. Cut the meat into 4 pieces, rub it with salt and black pepper, fry with different sides in a frying pan. For medium rare, lamb should be cooked for about 10 minutes. Depending on the desired doneness, select the cooking time. Cover the finished meat with foil and start preparing the sauce.
In the frying pan in which the meat was fried, add chopped onion and fry for 1 minute. Add port, cardamom, broth, cherries, jam and balsamic vinegar.
Once the mixture boils, cook it for 6 minutes. During this time it will thicken slightly. Remove the sauce from the heat, add salt and pepper to taste.

Before serving, pour the sauce over the meat and sprinkle with fresh mint leaves. You can do without the last ingredient.

A real holiday dish and decoration for any table is a leg of lamb baked in the oven! Prepare any of the recipes - everything is delicious!

Oven-baked leg of lamb is a traditional Easter dish in many European countries. This dish is an ideal alternative to baked chicken, turkey or duck. The leg of lamb looks majestic and very impressive on the dish, and the taste is legendary!

Leg of lamb 3 kilograms 580 grams
Salt to taste
Ground black pepper to taste
Fresh rosemary 2–3 branches
Garlic 1 head (large)
Brown sugar 60 grams
Pure distilled water 200 milliliters

For this dish you will need a leg of young lamb and to begin with, rinse it under running water, dry it with paper kitchen towels and place it on a cutting board.

Take a sharp knife and remove the tailbone, which you can see along the top of your leg.

Next, cut off the pelvic bones, there are not very many of them, but during chopping, fragments may have remained on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat.

Now you have a rather difficult job ahead of you, make a small cut along the small bone, and carefully trimming it on all sides, cut off the meat from it. You will see 2 bones connected to each other by cartilage, small and large. Trim the edges of the cartilage and remove the small bone.

Now you should be able to see the cartilaginous thicket of the large bone, around which there are quite appetizing, but unnecessary pieces of meat. To make the leg look more aesthetically pleasing during baking, cut these pieces under the base of the cartilaginous cup on the bone. Also remove the pocket of fat, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for cooking any other food no less delicious dish, for example, for stewed lamb with beans, and fat in small quantities can be used to prepare pilaf.

Remove the top layer of rough skin. Do this carefully so that a small layer of fat remains on the surface of the leg; it will protect the leg from dryness during baking and give the dish a beautiful, golden brown crust. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so proceed as you wish, if this suits you, you can prepare the lamb for baking, but in my case, I just chopped it off with a kitchen hatchet.

To make a leg of lamb flavorful you will need very simple ingredients. The main thing is that you are mixing two pretty strong ingredients, fresh spicy rosemary and piquant strong aromatic garlic. Peel the head of garlic. Rinse the rosemary branches under running water and shake over the sink to remove excess liquid. Then remove the leaves from the branches, place the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on a cutting board and preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Now using a thin, sharp and long knife, make cuts on the surface of the leg of lamb at an angle towards the flesh. The cracks should be deep, but not large in volume, so that only herbs and spices can fit into them. Don’t be overzealous and don’t make a sieve out of the leg, 5-6 cuts from one barrel, from another, from the third.

Then stuff the cracks with rosemary and garlic, making sure that the filling is placed quite deep and does not extend beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a glass heat-resistant baking dish, or you can do this immediately during stuffing, as you wish. Rub it with salt and ground black pepper to taste.

To make the lamb look very nice, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if you wish, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and flavor to the finished dish, but not the same aroma.

Pour 200 milliliters of pure distilled water into the mold with the foot. Make sure the oven is preheated to your desired temperature and place the pan in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour the juices over the leg that it released during the first 30 minutes of baking. Close the oven and bake the leg for another 15 to 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on the weight of the lamb, mine took 1 hour 15 minutes to bake. But in order to know exactly when the meat is fully cooked, arm yourself with a cook’s thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.

Simply insert the pointed end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and so I only brought it to 145 degrees. You can prepare it at your discretion, I have given a table of degrees below in the tips. Check the temperature every 5 to 7 minutes after 45 to 50 minutes of baking. When the lamb has reached the consistency and color you want, remove the pan from the oven using a kitchen towel. Using kitchen tongs, transfer the lamb to a large flat platter and let your masterpiece rest for 15 to 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish and serve.

Recipe 2: Oven leg of lamb in foil

If you want to truly impress your loved ones and guests, then prepare a leg of lamb baked in the oven. This meat with fragrant garlic and carrots in foil turns out surprisingly tender, juicy and soft. A unique marinade based on Provençal herbs, coriander, mint and other seasonings allows you to imbue lamb fibers with an exquisite and multifaceted aroma, in which a variety of notes organically overlap. At the same time, just before the end of baking, the foil is unrolled, which allows you to create a very appetizing and piquant crust. The dish turns out delicious! It will be a great option for a family dinner and will perfectly decorate the holiday table!

leg of lamb – 1 pc.;
dried mint – 1 tsp;
carrots – 1 pc.;
Provençal herbs – 1 tsp;
garlic – 2 heads;
olive oil – 4 tbsp. l.;
spices for meat – 1 tsp;
salt and ground black pepper - to taste.

A tasty, tender and surprisingly juicy leg of lamb baked in the oven is not difficult to prepare. However, be prepared for the fact that this will take you a lot of time, since to obtain truly tender meat, the product must be marinated for a long time and baked for a long time.

First, prepare all the ingredients you will need to cook the lamb.

Then you need to peel and wash the carrots. The garlic should be peeled. One of the heads, disassembled into separate slices, should be cut into circles. Carrots cut into cubes average size. The cloves from the second head of garlic should be passed through a special press or chopped finely with a knife and placed in a separate deep bowl. This part will be used to prepare the marinade.

Add dried mint and herbs de Provence to the garlic paste. The mixture is diluted with salt.

It is recommended to dilute the resulting composition with olive oil, but you will not need to take very much of it. You should also sprinkle the mixture with freshly ground black pepper. The composition will need to be thoroughly stirred, after which the marinade should infuse for at least 10 minutes.

Now it’s time to start the most important task - preparing the leg of lamb before baking in the oven. It should be cleared of films. Fat is also trimmed.

It is very important to prepare the lamb meat on both sides to avoid excess fat.

Place the leg of lamb on a baking sheet that has been previously covered with three layers of food foil.

The meat is thoroughly coated on each side with a fragrant marinade.

Then deep punctures must be made across the entire surface of the leg of lamb. We will stuff the meat through them. Pour a little marinade into the prepared cuts. Then you need to put a piece of carrot and garlic in them.

The workpiece is wrapped in food foil. Use 3 layers of material.

Now you need to wait at least 3 hours for the meat to marinate.

Then the leg of lamb in foil is baked in the oven for 40 minutes. The oven should be preheated to 250 degrees. Then the temperature is reduced to 190 degrees, and the meat must be left in the oven for another 1 hour and 15 minutes.

Place the finished meat on paper towels.

Then it needs to be cut and served.

A leg of lamb prepared according to this recipe, baked in the oven, turns out excellent.

Recipe 3: leg of lamb baked in the oven

Leg of lamb baked in foil is an excellent dish for festive table, all the men present will appreciate your efforts and will remember the taste of the leg of lamb you cooked more than once. So if your family is planning a holiday and you don’t know what to cook, cook a leg of young lamb. Your family will be delighted and you will surprise your friends with your skill.

hind leg of a young lamb;
1 large tomato;
5 large cloves of garlic;
1 tbsp. a spoon with a heap of spices (mixed for lamb at the market);
1 teaspoon salt;
2 tbsp. spoons of olive oil.

Wash the leg of the young lamb, remove excess fat, make slits with a knife and insert garlic into them. If the garlic cloves are large, cut them in half. Rub your leg with salt.

Grate the tomato on a coarse grater and discard the skin.

The result was a tomato mass.

Add 1 tbsp to it. spoon of spices.

Add 2 tablespoons of olive oil and mix everything well.

Coat the leg of lamb with this mixture on all sides.

Take the foil, shiny side inward, and wrap the leg of lamb.

So that the liquid that will form during frying does not leak out. You will need 3 strips of foil a little longer than a leg.

Place in the refrigerator overnight.

Take the foil-wrapped leg of lamb out of the refrigerator and place it on a baking sheet in the oven to bake. According to the oven menu, the leg of lamb is baked at 230 degrees for 2 hours 44 minutes. Half an hour before it’s ready, open the foil and let the leg brown. An hour before it’s ready, put the potatoes in foil (we’ll make a trough out of the foil). Pour the resulting juice over the leg and potatoes a couple of times. After the baking period has expired, the oven will turn off itself and let you know. We take out the delicious leg of lamb baked in foil from the oven.

This is what happened. The lamb meat is tender, juicy, with the aroma of spices, well baked, falling off the bone. Remove the big bone knee joint so as not to spoil the view, put it on a dish, decorate and serve the leg of lamb with potatoes baked in foil to the table.

Recipe 4: how to cook leg of lamb in the oven

We are preparing a delicious leg of lamb baked in foil. You will find marinating lamb and all other steps for preparing this meat dish in our simple recipe.

Leg of lamb (young lamb or leg of lamb) - 1.5-2 kg
Onion - 1 pc.
Olive oil – 50 ml
Mustard - 1 teaspoon
Dried herbs (rosemary, marjoram, thyme)
“4 peppers” mixture

How to cook baked leg of lamb in the oven, in foil:

We marinate the lamb. First, we make many, many punctures in the leg of lamb - using a fork we pierce the meat on all sides.

Cut half the onion into half rings. Salt and pepper the meat, add dried herbs.

Add mustard, olive oil, onion.

Add the second half of the onion, grated. After this, thoroughly rub the leg of lamb with spices, seasonings and onions on all sides.

It should turn out like this.

Transfer the leg of lamb to the pan and cover with foil.

Place the lamb in the oven, preheated to 250 degrees, and place on the middle level. Reduce the temperature to 200 degrees and bake the leg of lamb in the oven for 50-70 minutes, depending on the size of the leg itself.

10 minutes before the lamb is ready, remove the foil to allow the meat to brown.

The dish is ready! The baked leg of lamb turned out juicy and cooked through. The aroma of spices emphasized the special taste of the leg of lamb. Low-fat and healthy meat dish For balanced nutrition. Bon appetit!

Recipe 5: how to bake a leg of lamb in the oven

There are many recipes for cooking lamb, but it’s probably best to bake a leg of lamb according to Stalik’s recipe.

For filling:

300 g fat tail fat
2 heads garlic
1 teaspoon dried rosemary
1 tsp thyme
1 teaspoon salt with a mountain

For rubbing:

1 head garlic
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon salt with a mountain
0.5 tsp rosemary
0.5 tsp thyme
50 g vegetable oil

For garnish:

1.5 kg potatoes
300 gr onion
ground black pepper
2-3 pcs. red pepper, whole
2 tbsp. spoons vegetable oil

Remove membranes from the leg of lamb.

Prepare the filling. To do this, you need to cut fat tail fat into small cubes 5-7 mm in a separate bowl, if you don’t have fat on hand, then fresh lard, but at the moment fat tail fat.

Squeeze 2 heads of garlic into the same bowl, add rosemary, thyme and salt crushed in a mortar, mix everything well.

Make punctures in the leg with a thin knife, where possible, widen them with your finger and fill them with a mixture of fat tail fat and spices.

Next, squeeze the head of garlic into a cup, add salt and pepper, add crushed rosemary, thyme, vegetable oil, mix and rub the leg well on all sides. Cover with foil and leave to marinate for several hours, I usually leave it overnight.

For garnish, peel the potatoes and onions, cut into 2-4 pieces, add salt, pepper, add oil, mix well and carefully add 2-3 red peppers, only whole, without cracks), otherwise the dish may be too spicy.

Place the pickled leg in a large baking sleeve on a baking sheet, sprinkle potatoes and onions around it, and tie on both sides. Make 2-4 punctures in the sleeve with a toothpick to prevent it from tearing during baking.

Bake in the oven at 200° for 2 hours until done.

The taste and smell of this dish is simply impossible to describe, the meat turned out very tender and juicy, you just have to try it!

Recipe 6, step by step: leg of lamb in the oven in the sleeve

The full name of the recipe is Leg of Lamb, baked in a sleeve, with mint red wine sauce and three root vegetable puree.

leg of lamb 2500 g
garlic 5 teeth
olive oil 100 ml
70ml marinade
Provençal herbs 1 tsp.
dried mint 1 tsp.
ground ginger 0.5 tsp.
liquid honey 2 tbsp. l.
salt and pepper 1 g
butter 100 g
onions 2 pcs
dried mint 1 tbsp. l.
dry red wine 300 ml
white flour 2 tbsp. l.
fresh thyme 6 pcs
young potatoes 7 pcs
carrots 1 piece
daikon 1 piece

Preparing the leg of lamb. It is important to cut off the veins, membranes and fat; this will save the dish from the specific strong smell of lamb.

Cut the garlic cloves into narrow pieces.

Let's make the marinade. A sprig of thyme, dried mint, herbes de Provence, ginger and honey. Of course, olive oil as the base of the marinade, as well as salt and pepper.

We pierce the leg with a narrow knife and insert garlic into the cuts. Then coat with marinade on all sides.

Place the pickled leg immediately into the sleeve and leave it in a cool place overnight. We continue the next day. Preheat the oven to 220 degrees and bake for 30 minutes. Reduce temperature to 180 and bake for another hour. While the process is going on, prepare the side dish and sauce

We prepare a puree from three root vegetables - potatoes, carrots and this beautiful white root vegetable!)) Clean and wash.

At the same time we are working on the sauce. Butter...

Finely chopped onion...

Saute it until transparent.

Add dry red wine and evaporate it by one third - all the alcohol will go away. Also add 1 tablespoon dried mint- this will give us a fresh minty aroma of the sauce.

Making mashed potatoes. Add butter.

Fry carrots and daikon on butter. Add a pinch of Provençal herbs.

Add white and orange to the puree and mix thoroughly. We get original puree of three components.

Open the sleeve, pour the resulting juice over the meat and fry until golden brown for another 20 minutes. Remove from the oven and after 15-20 minutes, when the leg has “rested,” you can cut the lamb.

Piping hot...

Recipe 7: juicy leg of lamb in the oven (step by step)

Leg of lamb baked in the oven is considered the signature dish of any holiday table. This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, you need to use only the fresh part of the carcass and follow the tips in preparing it. If everything is done correctly, the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.

The leg of lamb is the most tender part of the carcass, which has the minimum amount of fat. This type of meat contains everything essential vitamins and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

salt;
1 lemon;
lamb – 2.5 kg;
fresh rosemary (to taste);
3 cloves garlic;
vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount vegetable oil. Place the meat in a large container and thoroughly coat it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to acquire a golden brown crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm with potatoes or rice.

Recipe 8: leg of lamb in the oven with vegetables (with photo)

Lamb is a very tasty, satisfying and healthy meat. After all, sheep are usually grazed high in the mountains, where the air is cleaner and the grass is lush. Therefore, sheep meat is much cleaner than pig meat. Many doctors often advise giving children lean lamb. It contains less cholesterol than commonly consumed pork and beef.

But despite this, lamb has a lot of fatty layers, and the meat itself has a specific smell. This is often the main reason for the low popularity of this type of meat. Many people don’t like it because of its characteristic smell, or they simply don’t know how to cook deliciously. And to enjoy the taste of the wonderful leg of lamb with vegetables, which we will now bake together in the oven, we will resort to a little trick. And this trick lies in a special set of spices, which emphasizes the aroma of meat and its tenderness. By using these specific spices in the right quantity, you can bring out the full beauty of lamb. And vegetables baked in lamb fat will add their own nuances of flavor and you will get a wonderful, complete second course with lamb. Let's cook this dish together!

1 leg of lamb;
0.5 kg of potatoes;
2 small carrots;
3 bell peppers;
4 medium onions;
2 small eggplants;
6 meaty tomatoes;
3 cloves of garlic;
2 tbsp. spices for lamb;
3 sprigs of parsley and basil;
a little vegetable oil;
salt to taste.

We wash the leg of lamb under running water and pat dry with a paper towel. Using a knife, remove the film and cut out the thick veins. Cut the meat from the thin bone. It will be convenient to take a leg of lamb for this part.

We make 15-20 pricks with a knife to make the meat more tender.

We prepare the ingredients for the mixture that we will rub on the leg of lamb. We will need a set of spices for lamb, 3 cloves of garlic and 50 ml of vegetable oil.

Now I would like to talk separately about the set of spices for cooking lamb. It can be found on the private market, or you can assemble it yourself. It contains in equal proportions: cumin, jambul, curry, cored, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices will go perfectly with other dishes where lamb is used as the main ingredient.

In a separate small container, prepare the mixture for greasing the lamb.

Rub the lamb leg with this mixture. Some of the mixture will remain, and we will use it a little later.

We will bake the leg of lamb in a large, deep baking pan. In between times, set the oven to preheat to 200 degrees. Using a kitchen brush, grease the baking sheet with a thin layer of vegetable oil.

Place the leg of lamb and the meat cut from the bone.

We wash the eggplants, cut them into thick rings and sprinkle salt on top to remove all the bitter juice. Leave for 5-10 minutes.

Peel the potatoes, wash them and cut them into 2 or 4 parts. It will be tastier if all the vegetables are chopped coarsely.

Peel the carrots, wash them and cut them into slices.

Peel the onions, wash them and cut them into large half rings.

We wash the eggplants under running water and place them on a baking sheet with the lamb and vegetables. Add salt on top and pour in the remaining mixture with spices and vegetable oil.

Cover the baking sheet tightly with foil and place in the preheated oven for 50 minutes.

We make cuts on the tomatoes.

Place the tomatoes in boiling water for 5 minutes to make it easier to peel them.

Remove the tough skin.

We clean the bell pepper from the stalk and seeds. Wash and chop coarsely.

Remove the lamb and vegetables from the oven and remove the foil.

Place tomatoes and bell peppers on top. Place in the oven for another 5-7 minutes.

Check the vegetables for doneness by piercing them with a fork. If the vegetables are not baked well, put them in the oven without the lamb, so as not to dry out the meat. But usually this time is enough for the vegetables to bake. Place the leg of lamb on a serving platter. Mix the vegetables with the lamb juice on a baking sheet, then place them on a dish.

Lamb in the oven - general principles and cooking methods

Properly cooked lamb is not only tasty, but also healthy. Lamb fat is perfectly absorbed by our stomach, without creating unnecessary stress on it. This meat is simply irreplaceable dietary nutrition, the lecithin contained in it has the ability to normalize cholesterol metabolism in the body.

Lamb in the oven - food preparation

The key to a tasty dish is right choice lamb The best option would be young lamb meat, soft and without a pronounced “odor”. The younger the animal, the lighter its meat, the more elastic its fat and the more porous its bones. Old lamb is dark red in color, tough and stringy.

You need to cut off the films from the meat and cut out the tendons. Leave very little fat.

Lamb in the oven - preparing dishes

Any large baking tray will do. IN different recipes A Dutch oven and foil may also be needed for this purpose.

Lamb in the oven - the best recipes

Recipe 1: Lamb in the oven in Slovakian style

The beauty of the dish is that all the ingredients are hardly mixed and are served whole.

Garlic - 1 head;

vinegar 3% - 1 table. false;

fat (if lean meat) - 1 table. false;

potatoes - 5-6 tubers;

broccoli - 500 g;

fresh tomatoes and cucumbers;

dill and parsley;

thyme (thyme) and salt - to taste;

Disassemble the broccoli into florets, rinse well and drain. Boil water in a saucepan, place the cabbage there and boil it for 10 minutes with the lid closed. Next, place the broccoli in a colander so that the broth can drain back into the saucepan.

Rub the meat with salt, garlic and place on a baking sheet, previously greased. Place in the oven and cook at medium temperature until the lamb is browned. Next, you need to reduce the heat and periodically pour the released juice over the meat. If it is not enough, then you need to add a little water to the pan, which will stimulate juice secretion.

By piercing the lamb with a toothpick, you can determine the degree of its readiness.

Cut the finished meat into small pieces, place beautifully on a dish, pour meat juice on top and sprinkle with thyme or thyme. Cover the lamb with boiled broccoli, tomatoes, cucumbers and garnish with herbs. Instead of cabbage, you can serve it with fried potatoes.

Recipe 2: Lamb loin in the oven

The loin is cut with the bone into portions, rolled with Worcestershire sauce in egg and breadcrumbs.

Lamb loin with bone - 12 pieces;

Worcestershire sauce - 3 teaspoons. false;

breadcrumbs - 1 cup.

Preheat the oven to 190°C. In a bowl, mix Worcestershire sauce with eggs. Dip each piece of loin into this mixture and lightly roll in breadcrumbs. Place on a baking sheet greased with any fat and bake for 20 minutes, then turn the meat over to the other side and bake for another 20 minutes.

Recipe 3: Leg of lamb in the oven

The leg of lamb is marinated overnight in a mixture of garlic, rosemary, mustard, lemon zest and honey, and then baked in the oven.

fresh rosemary - 2 tables. false;

ready-made mustard (not spicy) - 2 tablespoons. false;

lemon zest, ground black pepper and coarse sea salt - 1 teaspoon each. false;

chopped garlic - 3 cloves;

leg of lamb (2-2.5 kg).

Mix mustard, honey, lemon zest, garlic, chopped rosemary and ground black pepper. Rub the mixture over the lamb, which is then placed in the refrigerator overnight in a sealed container.

Preheat the oven to 230°C. Salt the lamb and place it on a roasting pan, that is, on a wire rack from which the fat will drain onto a baking sheet. Bake for 20 minutes, then turn down the heat to 200°C and keep in the oven at this temperature for about another hour. If the meat starts to burn on top, you need to cover it with foil on top. It should remain pinkish on the inside.

Before slicing, let the leg sit for about 10 minutes. Serve with gravy, which is prepared as follows: place a baking sheet with the juices remaining after baking the meat on the stove, add half a glass of water and try to scrape as many charred particles from the bottom as possible. Pour in half a glass of red wine and thicken the gravy with some starch diluted in water. Heat on the stove, stirring continuously.

Recipe 4: Lamb in the oven with vegetables in Georgian style

The meat prepared according to this recipe is very spicy. Vegetables are baked in its juice and served as a side dish.

potatoes - 700 g;

garlic - 3 coarsely chopped cloves;

onion, sliced into thin rings - 1 pc.;

chopped tomatoes - 500 g;

white wine - 3 tables. false;

finely chopped oregano - 1 table. false;

leg of lamb - 2.5 kg.

Bake the leg in the oven until the meat is pink (approximately 2 hours). Meanwhile, you need to chop the eggplant, salt it so that it releases its juice, and dry it with a paper towel.

Stuff the leg of lamb with garlic, rub with pepper and salt. Place in an oven preheated to 220°C. Approximately 1 hour before the end of baking the meat, you need to drain the fat from the baking sheet and put the vegetables in it. Pour wine, sprinkle with oregano, pepper and salt. Cover the leg with vegetables and bake, remembering to stir the vegetables to better soak them in juice.

After prolonged heat treatment, lamb becomes dry, so you should not overdo it with the cooking time.