Prepare lamb dishes and bake in a sleeve. The best lamb recipes in the oven

Lamb baked in the sleeve (baked leg, lamb ham in the oven).

How to bake lamb in a bag (sleeve).

On the Wall of Soviets website. Ru already exists but there we talked about lamb stew and about baking lamb in foil. And only briefly in the article is it said about roasting a lamb in the sleeve.

Here we’ll talk about the simplest and most delicious recipe for cooking lamb in a sleeve (special baking bag). In my opinion, this is more convenient than baking a piece of lamb in foil, since when baking a ham with bone and fat or a leg of lamb, a lot of fat will leak out. Therefore, it is more convenient to bake in a bag.

If you are “not a ram specialist”, then I do not recommend buying a whole ram, there are many parts (including offal) that you need to be able to cook in a unique way). It is better to take a piece of ham - the upper part or the lower part - the leg.

So, How long does it take to bake lamb? If the meat is not frozen, then a piece weighing 700-1000 grams is baked in the oven for 2-3 hours. In this recipe, a piece of meat weighing 860 g was baked for 2.5 hours.

So, for this recipe I had a piece of ham ( top part legs) of lamb with fat and bone. This piece, weighing 860 grams raw, was enough for three people (two adults and 1 child). Our piece didn't have a very big bone, but it did have a lot of fat. Which melted during the cooking process and the finished piece shrunk significantly. Photo of a piece of lamb (raw) that I baked in the oven.

Piece raw lamb(ham) for baking

Initially, non-frozen, fresh meat was purchased. But it was put in the refrigerator and frozen. To prepare it, take it out and defrost it in the refrigerator overnight. It is better to bake lamb in the oven on the weekend - as it will take a lot of time.

Recipe: lamb baked in the sleeve.

Turn on the oven to heat up while we make the marinade and coat the meat with it. Turn the oven on to medium heat. For the marinade, we dried for a piece of 860 g:

3 tablespoons olive oil (can be replaced with vegetable oil)

4 teaspoons of barbecue seasoning (ours was with salt), can be replaced with any favorite seasonings for meat and lamb, including

1 teaspoon salt

1 tablespoon soy sauce(my piece was very thick, so I wasn’t afraid to oversalt it)

1 teaspoon turmeric

1 teaspoon pepper

5 small cloves of garlic, put through a garlic press

The marinade was not very liquid.

I rubbed the washed raw meat on all sides with it. Then I transferred this meat to a special baking bag (sleeve). As the photo shows(so that there is air in the bag and room for melted fat later). We close the bag with a special fastener as in the photo (the fastener is attached to the sleeve).

Lamb in the sleeve

Then place the meat in the bag in a preheated oven on a wire rack. Just in case (if you damage the package), place a baking sheet down. So if the bag bursts, the fat will flow out not into the oven, but onto the baking sheet. But in my practice, only once I came across a damaged package and it cracked. And the fat flowed out.

After this, close the oven. ANDset the timer for 2.5 hours (if you have time and a larger piece, then for 3 hours, if there is little time, then for 2 hours). All. When the timer rings,We take out the finished baked lamb meat in the oven. Carefully! The package is hot! And when you remove the clamp (blue in the photo above), be careful too - hot steam will come out of the bag!You can get burned if you do not do it carefully and put your hand or face under the opened bag. Photo of the finished baked lamb in the oven in the sleeve.

Lamb cooked in a sleeve in the oven

Crust on the outside, softest meat on the inside. The price of the finished dish was about 300 rubles (we had a piece of ham 860 grams for 360 rubles per 1 kg). That is, a portion for one is approximately 100 rubles. Not cheap, but very tasty. Suitable for dinner or as a holiday dish.

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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!

Leg of lamb baked in the oven is traditional Easter dishes 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.

Arm yourself sharp knife and remove the tailbone, which you can see along the top of the 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 preparing any other equally tasty dish, for example lamb stew 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 fairly 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 black ground pepper 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 give ready-made dish color and taste, but not like 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 door oven and, using a colander, pour the juice 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 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 become a great option For family lunch 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 it will take you enough time, because to truly get 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 are cut into medium-sized cubes. 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 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 skills.

• 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 and remove the leg of a young lamb 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.

On coarse grater rub the tomato 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. We remove the large bone up to the knee joint so as not to spoil the appearance, place 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 a balanced diet. 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 it in a separate bowl. small cubes 5-7 mm, tail fat, if there is no fat at 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 the mixture. 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.

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

Let's do mashed potatoes. Add butter.

Fry carrots and daikon in 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 signature dish 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 unique properties 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 in order 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. Using these specific spices in the right amount, You will be able to reveal all the beauty of lamb. And vegetables baked in lamb fat will add their own flavors and the result will be wonderful. full second lamb dish. 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. into him equal proportions include: zira, jambul, curry, coredre, 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 on top and bell pepper. 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.

Wrap the bone in foil. It is convenient to grab your leg to cut meat.

The most delicious and tender leg of lamb is ready in the oven! Bon appetit!

Lamb in the European part of Russia is not as popular as pork or beef, and it’s 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 eat it without fear for your figure.

Young lamb meat is ideal for cooking. Meat is tasty, very healthy, especially if you choose The right way preparations. Experienced Chefs It is advised to bake lamb in the oven, then, firstly, it will retain more useful substances, 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 photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Cooking time: 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 lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time 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.
• Coarse salt – 1 tbsp. l.
• Dijon mustard (beans) – 2 tsp.
• Spices " Provencal herbs» – 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
2. Grind the spices into powder (or take ready-made ground ones), mix with salt.
3. Received aromatic mixture Rub the lamb all over. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
4. Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
5. Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

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

Delicious oven-baked lamb in pots

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

Products:

• Lamb (lean fillet) – 800 gr.
• 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 hostess’s taste), salt.
• Water.

Technology:

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

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

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

Products:

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

Technology:

1. Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, and make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Flavorful marinade Rub the lamb well.
4. Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
5. Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

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

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. 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, thyme, rosemary.
• Water – ½ tbsp.

Technology:

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

The ideal marinade for roasting lamb in the oven

By request " perfect marinade for lamb meat” the Internet provides thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can one obtain perfect composition. You can use this recipe as a basis.

Products:

• 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, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

Step 1: preparing the leg of lamb - stage 1.

To prepare a dish like leg of lamb in a sleeve, I usually use meat without the bottom bone. Therefore, when we buy a leg of lamb, it is best to immediately ask the seller to cut the ingredient into several parts. This way, it will marinate better and cook faster, and the lamb will turn out juicier and more tender. But this is at your discretion, since you can use the whole leg of lamb. So, thoroughly rinse the meat component under running water. warm water and carefully check that there are no bone fragments on the pulp.

Step 2: marinate the leg of lamb.

Pour into a deep bowl, or better yet, into large saucepan purified water. Pour it here using a tablespoon. vinegar and mix everything well with the same available equipment. Then, carefully place the leg of lamb into the container. In this case, the water should completely cover main ingredient. Soaking the lamb for 6-8 hours. During this period of time, the meat will become very tender and that unusual smell of lamb will go away.

Step 3: preparing the leg of lamb - stage 2.

After the leg of lamb has been marinated, place it on a cutting board and, using a knife, remove excess fat and films from the ingredient. Attention: The films of meat will shrink in an acidic environment, so be sure to cut them off with a knife, despite all efforts.

Step 4: prepare the garlic.

Place the garlic cloves on a cutting board and lightly press them with the handle of a knife. Thanks to this process, we can easily remove the husk from the ingredient. After this, cut the cloves lengthwise into 2-3 parts so that later it would be easy to stuff meat with them. Transfer the chopped vegetable to a separate plate.

Step 5: Prepare the spice mixture.

Pour spices into a bowl such as paprika, coriander, cumin, savory and powdered garlic. Mix everything well with a spoon. Attention: the mixture of seasonings should be no more 1 teaspoon so that the spices do not overshadow the aroma of the lamb itself.

Step 6: prepare the leg of lamb baked in the sleeve.

So, place the leg of lamb on a cutting board and, using a knife, make small indentations in the lamb flesh. Spread the holes with your fingers and pour in a small amount of salt and a mixture of four peppers. Then insert pieces of garlic into the recesses. Attention: if the hole is quite deep, then you can insert several pieces of garlic into it at once. At the end, rub the leg of lamb with salt to taste and a mixture of spices. Important: the baking sleeve should be slightly larger in size than the leg of lamb, so that the edges of the equipment can then be tied into a knot or secured with clips and clothespins. So, be sure to place the pieces of lamb in the sleeve, fat side up. Place a star anise on each piece. And now we tie the holes of the sleeve tightly so that during the baking process all the juice does not leak onto the baking sheet and, as a result, the dish does not burn at the base. We are not in a hurry to put the dish in the oven, but leave it aside to marinate in spices 2 hours. After the allotted time has passed, place the leg of lamb in the sleeve on a baking sheet and place it in the oven, preheated to temperature 200°C. Immediately after this, reduce the oven temperature up to 180°-190°С and bake the dish for 2 hours. After this, using oven mitts, we take the baking sheet with the lamb out of the oven and, using a knife, make a cut on top of the sleeve. We turn the edges of the inventory so that there is enough open space on top for the meat so that it can brown and become covered with an appetizing crust. Using a tablespoon, pour the juices and melted fat over the meat and put it back in the oven to cook for another 20 minutes at a temperature 200°C. After the time has passed, turn off the oven burner and take out the leg of lamb.

Step 7: serve the leg of lamb baked in the sleeve.

A leg of lamb baked in a sleeve turns out to be very juicy and tender inside and with a crispy golden brown crust outside. Such meat can be placed on a flat serving dish and served to the table in such a way that everyone can enjoy this beauty, and at the table cut the lamb into portions. Or immediately place the leg of lamb on a cutting board and cut it into pieces. But you can serve lamb with any side dishes you desire. For example, it could be baked potatoes or mashed potatoes, or vegetable salad. In any case, it will be very tasty, satisfying and aromatic. Enjoy your meal!

- - In addition to the main ingredient - leg of lamb, you can put pieces of carrots and potatoes in the baking sleeve. Then the dish turns out even more aromatic and tastier, and the side dish is already ready, which is also soaked in juices and fat during the cooking process.

- - In addition to the spices listed, you can use any other seasonings to your taste.

- – In order to cook a delicious leg of lamb, first of all you need to pay attention to the quality and freshness of the meat. The lamb fat should be white or soft beige in color, the lamb flesh itself should be pink, and, of course, there should not be a pungent smell of the meat.

Lamb ranks fourth in calorie content among meat varieties. Lamb fat It is easily digested by the stomach without creating loads. The meat of young lamb or suckling lamb is irreplaceable in dietary nutrition, since it contains lecithin in sufficient quantities, which normalizes cholesterol metabolism in the body. Properly cooked lamb in the oven is different great taste and usefulness.

Lamb is chosen to be light red in color, with white and elastic fat; it is not cooked for a long time, so it loses its incredible aroma and becomes tough and dry. Recipes depend on culinary traditions. In the East they cook with dates or apricots, Mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, they prefer lamb with potatoes, flavored with thyme or marjoram. The taste of fat is reduced with mint sauce and vinegar. From alcoholic drinks red wine is suitable.

How to determine the quality of meat

The first thing to pay attention to is color and intermuscular fat. The lighter the piece (light red or pinkish), the younger and fresher the meat. A burgundy-brown color indicates that the meat is old and is unlikely to be tender and tasty dish. White fat layers indicate freshness. If the fat is yellowish and loose, it is better not to buy such meat.

High quality lamb is firm to the touch and elastic. If you sniff, there should be no mustiness or rottenness. The denser the structure, the older the animal. If you are purchasing a suckling lamb (up to 8 weeks) or young lamb (up to 3 months), keep in mind that lambs are usually born between January and March.

Sometimes stores sell thawed lamb, which they pass off as fresh. Such meat can be easily identified by checking for elasticity by pressing on a piece. If the dimple has not leveled out and the surface has become bright red, it is defrosted. Secondary freezing and improper defrosting leads to loss of taste and nutritional qualities.

Country lamb in Slovakian style

The beauty of country lamb is that the products are practically not mixed and are served whole.

Ingredients:

• 1 kg lamb;
• 1 head of garlic;
• 1 tbsp. l. vinegar (3%);
• 1 tbsp. l. fat (if the meat is lean);
• 6 pieces of potatoes;
• 500 g broccoli;
• salt, seasoning, herbs - to taste;
• fresh tomatoes and cucumbers.

Video recipe

Baking loin recipe

The loin is cut into portions, rolled in sauce and baked.

Ingredients:

• lamb loin with bone;
• 3 pcs. eggs;
• 1 cup breadcrumbs;
• 3 tsp. Worcestershire sauce.

Preparation:

1. Cut the loin into equal pieces. In a bowl, mix Worcestershire sauce with eggs, dip each piece into the resulting mixture and roll in breadcrumbs.
2. Grease a baking tray and place the pieces. Preheat the oven to 190 degrees, bake for 20 minutes on each side. Serve with fresh vegetables.

It is generally possible to prepare Worcestershire sauce (the favorite sauce of the British) at home, although it will not be possible to achieve the same identity. It's better to look for ready-made ones in stores.

Delicious Georgian recipe with vegetables

Lamb prepared according to this recipe is spicy, and vegetables are baked in juice and served as a side dish.

Ingredients:

• leg of lamb - about 2.5 kg;
• 1 eggplant;
• 700 g potatoes;
• 3 large cloves of garlic (coarsely chopped);
• 1 large onion – cut into thin rings;
• 0.5 kg tomato;
• 1 tbsp. l. finely chopped greens;
• salt, pepper, spices - to taste;
• ½ glass of red wine.

Preparation:

1. Stuff the leg with garlic, rub with salt and pepper, place in an oven preheated to 220 degrees, leave for an hour.
2. At this time, cut the eggplant into pieces and add salt to release the juice, then dry with a paper towel and cut the potatoes.
3. About an hour after baking, pour the fat into a baking tray, put vegetables there, salt and pepper, add oregano, add wine.
4. Cover the leg of lamb with vegetables and bake for about another hour, stirring the vegetables periodically so that they are well saturated with juice.

Serve with chopped tomatoes or pasta.

Roasting with Garlic and Rosemary

The perfect recipe for the holidays. The dish on the table looks festive and appetizing. The treat is an excellent candidate for the New Year's menu.

Ingredients:

• leg of lamb - about 2 kg;
• 1 lemon;
• 2 tsp. dry mustard;
• 2 tsp. chopped rosemary;
• 10 cloves of garlic;
• salt, pepper - to taste.

Preparation:

1. Rinse the leg of lamb under running water, make cuts with a knife, and stuff it with garlic. It is advisable to distribute the garlic evenly so that the meat is well saturated with aroma and taste.
2. Squeeze lemon juice, mix with salt, pepper, rosemary, mustard. Rub the mixture onto your leg and wrap it in cling film, leave in the refrigerator overnight. If you don't have time, two hours is enough.
3. Place the marinated lamb in greased baking foil.
4. Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
5. Remove the finished meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can transfer the meat fresh tomatoes and sweet pepper.

How to cook rack