Step 1: prepare the lamb leg - stage 1.
To prepare such a dish as a leg of lamb in a sleeve, I usually use meat without the lower bone. Therefore, when we buy a leg of lamb, it is best to immediately ask the seller to cut the ingredient into several parts. Thus, 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 wash the meat component under a flowing warm water and carefully look so that there are no bone fragments on the pulp.Step 2: Marinate the leg of lamb.
Pour into a deep bowl, and preferably in large saucepan purified water. Here we pour wine vinegar with a tablespoon and mix everything well with the same improvised inventory. Then, carefully place the leg of lamb in a bowl. The water must completely cover main ingredient. Soaking lamb for 6-8 hours. During this period of time, the meat will become very tender and this unusual smell of lamb will go away. Step 3: prepare the lamb leg - stage 2.
After the lamb leg is marinated, put it on a cutting board and, using a knife, remove it from the ingredient excess fat and films. Attention: meat films in an acidic environment will shrink, so be sure to cut them off with a knife, despite all efforts. Step 4: Prepare the garlic.
We spread the garlic cloves on a cutting board and lightly press them with the handle of a knife. Thanks to this process, we easily remove the husk from the ingredient. 
After that, cut the cloves along into 2-3 parts so that later it was easy to stuff meat with them. Transfer the chopped vegetables to a separate bowl. Step 5: Prepare the Spice Mix.
Pour spices such as paprika, coriander, zira, savory and powdered garlic into the bowl. Mix everything well with a spoon. Attention: seasoning mixture should be no more 1 teaspoon so that the spices do not overshadow the aroma of the lamb itself. Step 6: cook the lamb leg baked in the sleeve.
So, put the lamb leg on a cutting board and, using a knife, make small indentations in the lamb pulp. Spreading the holes with your fingers, pour a small amount of salt and a mixture of four peppers into it. Then we insert the 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 than the leg of lamb, so that the edges of the inventory can then be tied into a knot or fastened with clips-clothespins. So, put the pieces of lamb in the sleeve, always fat up. On each piece lay out a star anise. And now we tightly tie the holes of the sleeve so that during the baking process all the juice does not flow onto the baking sheet and, due to this, 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.
At the end of the allotted time, put the leg of lamb in the sleeve on a baking sheet and put it in the oven, preheated to a temperature 200°С. Immediately after that, reduce the temperature of the oven up to 180°-190°С and bake the dish for 2 hours. After that, using kitchen mitts, we take out a baking sheet with lamb from the oven and, using a knife, make an incision on top of the sleeve. We turn off the edges of the inventory so that there is enough open space on top for the meat so that it can be browned and covered with a delicious crust. 
Using a tablespoon, pour the meat with juices and melted fat and put it back in the oven to cook for another 20 minutes at a temperature 200°С. At the end of the time, turn off the burner oven and take out the leg of lamb. Step 7: Serve the lamb leg baked in the sleeve.
The lamb leg baked in the sleeve turns out to be very juicy and tender inside and with a crispy ruddy crust on the outside. Such meat can be laid out on a flat dish for serving and served at the table in such a way that everyone can enjoy this beauty, and already at the table cut the lamb into portioned pieces. 
Or immediately put the leg of lamb on a cutting board and cut it into pieces. But you can serve lamb with any side dishes of your choice. For example, it could be a baked potato or mashed potatoes or vegetable salad. In any case, it will be very tasty, satisfying and fragrant. Enjoy your meal! - - In addition to the main ingredient - lamb leg, you can put pieces of carrots and potatoes in the baking sleeve. Then the dish turns out to be even more aromatic and tastier, besides, the side dish is already ready, which is also saturated with 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 lamb leg, first of all, you need to pay attention to the quality and freshness of the meat. Lamb fat should be white or pale beige, the lamb flesh itself should be pink, and, of course, there should not be a pungent smell of meat.
If you have a positive attitude towards lamb, then you will certainly like the recipes below. The leg of lamb cooked in the sleeve in the oven is incredibly juicy and tender. In addition, such a dish will very effectively complement the festive table, and you can bake it at the same time as.
Lamb leg baked in the oven in a sleeve with potatoes - recipe
Ingredients:
- lamb leg without lower bone;
- white wine vinegar - 50 ml;
- potatoes - 1 kg;
- carrots - 2 pcs.;
- garlic - 2 large heads;
- a mixture of five peppers - 3-4 pinches;
- ground sweet paprika - a pinch;
- ground coriander - a pinch;
- zira and savory - a pinch each;
- powdered garlic - a pinch;
- star anise - 2 stars;
- water - 3 liters;
- odorless vegetable oil;
- salt.
Cooking
In order to rid the lamb leg of a specific smell and make the meat fibers more tender, soak it first in water, adding fifty milliliters of wine to three liters of liquid. white vinegar. After eight to ten hours of water procedures, we dry the lamb leg with towels and get rid of films and veins.
We clean the garlic cloves, cut them into two or three cloves and stuff the leg of lamb with them, making numerous cuts around the entire perimeter. We season them with a ground mixture of five peppers and rub the surface of the entire leg with it. Now we flavor the meat piece with salt and a spicy mixture prepared by mixing powdered garlic, cumin, savory, ground coriander and sweet paprika.
We put the lamb leg in a baking sleeve located on a baking sheet and leave the workpiece for a couple of hours at room temperature for pickling. Next, lay out on the sides pre-peeled, cut into slices and seasoned with spices, salt and odorless vegetable oil potatoes and carrots. You can add a little if you like. onion. We seal the sleeve and put the baking sheet with it in the oven heated to the maximum for twenty minutes. As time passes temperature regime lower to 185 degrees and simmer the meat for another one and a half to two hours. Now we cut the sleeve, turn it to the sides and let the dish brown at the maximum temperature for fifteen minutes.
How to cook a leg of lamb in the oven in a sleeve with rosemary and garlic?
Ingredients:
- leg of lamb weighing approximately 2-2.5 kg;
- garlic - 1 head;
- fresh rosemary - a few branches;
- spices and
- ground black pepper - 2-3 pinches;
- refined vegetable oil;
- salt.
Cooking
Lamb leg, as in the previous recipe, can be soaked for several hours in water or solution wine vinegar, and if you are lucky enough to deal with young and high-quality lamb, then you can safely skip this stage.
We clean the garlic cloves, cut them in half or into four parts and insert them into the cuts made around the entire perimeter of the leg of lamb. We rub the meat with ground pepper, salt, a little refined vegetable 
oil, spices and spices of your choice and taste. In this case, it is desirable to fall into the incisions for better impregnation. If desired, vegetable oil can be replaced with melted butter. We place the leg of lamb in a baking sleeve, top and bottom with sprigs of fresh rosemary, seal it, let it soak under room conditions for a couple of hours, and then place it in the oven heated to the maximum for fifteen minutes. after that, we lower the temperature to 185 degrees and simmer the meat for another two and a half hours. Now we cut the sleeve, raise the temperature again to the maximum and let the dish brown.
The present holiday dish and the decoration of any table is a leg of lamb baked in the oven! Cook according to any of the recipes - everything is delicious!
Leg of lamb baked in the oven is a 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 a dish, and one can make legends about the taste!
- Leg of lamb 3 kilograms 580 grams
- Salt to taste
- Ground black pepper to taste
- Rosemary fresh 2-3 branches
- Garlic 1 head (large)
- Brown sugar 60 grams
- Pure distilled water 200 ml
For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.
arm yourself sharp knife and remove the coccyx, which you can observe along the top of the leg.
Next, cut off the pelvic bones, there are not very many of them, but during cutting, fragments could remain 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, in order not to lose precious pieces of meat.
Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove the small bone.
Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but extra pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove the fat pocket, 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, for lamb stew with beans, and fat in small quantities can be used to cook 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. 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 it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.
In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two pretty strong ingredients, fresh spicy rosemary and savory strong fragrant garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay 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 incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.
After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough 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 it immediately during stuffing, whichever is convenient for you. Rub it with salt and black ground pepper taste.
In order for the lamb to look very beautiful, 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 desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will give ready meal color and taste, but not as no 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 mold 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 over the leg with the juice that it let out 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 its weight, my leg was baked for 1 hour and 15 minutes. But in order to know exactly when the meat will reach full readiness, arm yourself with a chef's thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.
Simply insert the sharp 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 therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the 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 your desired consistency and color, remove the pan from the oven with kitchen towel. With kitchen tongs, transfer the lamb to a large flat dish 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: leg of lamb in the oven in foil
If you want to really impress your loved ones and guests, then cook the leg of lamb baked in the oven. Such meat with fragrant garlic and carrots in foil turns out to be surprisingly tender, juicy, soft. A unique marinade based on Provence herbs, coriander, mint and other spices allows you to nourish the 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 unfolds, which allows you to create a very appetizing and piquant crust. The dish turns out amazing! It will become 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.;
- Provencal herbs- 1 tsp;
- garlic - 2 heads;
- olive oil- 4 tbsp. l.;
- spices for meat - 1 tsp;
- salt and ground black pepper - to taste.
Delicious, tender and surprisingly juicy lamb leg baked in the oven is not difficult to prepare. However, be prepared for the fact that it will take you enough time, because to get really tender meat the product should marinate for a long time and bake for a long time.
First, prepare all the ingredients that you will need in the process of cooking the lamb.
Then you need to peel and wash the carrots. 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 finely chopped with a knife and transferred to a separate deep bowl. This part will be used to prepare the marinade.
Pour dried mint and Provencal herbs to the garlic paste. The mixture is diluted with salt.
The resulting composition is recommended to be diluted with olive oil, but it will not take much. Also, the mixture should be sprinkled with black pepper, which was just ground. The composition will need to be thoroughly stirred, after which the marinade should be infused for at least 10 minutes.
Now it’s worth starting the most responsible business - preparing the leg of lamb before baking in the oven. It should be cleaned of films. It also cuts off fat.
It is very important to prepare the lamb meat on both sides to avoid excess fat.
On a baking sheet, which was previously covered with food foil in three layers, you need to lay out the leg of lamb.
The meat is thoroughly smeared on each side with a fragrant marinade.
Then, deep punctures must be made over the entire surface of the lamb leg. Through them we will stuff the meat. Pour a little marinade into the prepared cuts. Then they also need to put a piece of carrot and garlic.
The blank 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 sent for baking in the oven for 40 minutes. The oven must 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.
Ready meat is laid out on paper towels.
Then it must be cut and served at the table.
The lamb leg cooked according to this recipe, baked in the oven, is excellent.
Recipe 3: Lamb leg baked in the oven
Lamb leg baked in foil great dish for holiday table, all the men present will appreciate your efforts and will remember the taste of the lamb leg 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 a young lamb. The family will be delighted and surprise your friends with your skill.
- hind leg of a young lamb;
- 1 large tomato;
- 5 large cloves of garlic;
- 1 st. a spoon with a slide of spices (they mixed it for lamb on the market);
- 1 teaspoon of salt;
- 2 tbsp. tablespoons of olive oil.
We will wash the leg of a young lamb, remove excess fat, make cuts with a knife and insert garlic into them. If the garlic cloves are large cut in half. Rub the leg with salt.
On the coarse grater Grate the tomato, discard the skin.
It turned out tomato paste.
Let's add 1 tbsp. a spoonful of spices
Add 2 tablespoons of olive oil and mix well.
With this composition, coat the lamb leg on all sides.
We take the foil with the shiny side inward and wrap the leg of lamb.
So that the liquid that will form during frying does not flow out. It will leave 3 strips of foil along the length of a little more than a foot.
I put it in the fridge overnight.
We take out the leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. The leg of a ram according to the oven menu is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg redden. An hour before readiness, put potatoes in foil (we will make a trough from foil). Pour the resulting juice a couple of times on the leg and potatoes. At the end of the baking time, the oven will turn itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.
Here's what happened. Sheep meat is tender, juicy, with the aroma of spices, well baked, lagging behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the lamb leg baked in foil with potatoes to the table.
Recipe 4: how to cook a leg of lamb in the oven
Cooking delicious lamb leg baked in foil. Marinating lamb and all other steps for preparing this meat dish can be found in our simple recipe.
- Lamb leg (young lamb or lamb leg) - 1.5-2 kg
- Onion - 1 pc.
- Olive oil - 50 ml
- Mustard - 1 teaspoon
- Dried herbs (rosemary, marjoram, thyme)
- Mix "4 peppers"
How to cook a baked leg of lamb in the oven, in foil:
We marinate lamb. First, we make many, many punctures in the lamb leg - we pierce the meat with a fork from all sides.
Cut half of 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 that, we carefully rub the lamb leg with spices, seasonings and onions from all sides.
It should turn out like this.
We shift the leg of lamb into a mold and cover with foil.
We send the lamb to the oven, heated to 250 degrees, place it 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, you need to remove the foil so that the meat is browned.
The dish is ready! The baked lamb leg turned out juicy and fried. The aroma of spices emphasized the special taste of the leg of lamb. Lean and Healthy meat dish for a balanced diet. Enjoy your meal!
Recipe 5: how to bake a leg of lamb in the oven
There are a lot of recipes for cooking lamb, but the leg of lamb is probably best baked according to the Stalik recipe.
For filling:
- 300 gr tail fat
- 2 heads garlic
- 1 teaspoon dry rosemary
- 1 hour thyme
- 1 teaspoon salt with a mountain
For rubbing:
- 1 head of garlic
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper
- 1 teaspoon salt with a mountain
- 0.5 teaspoon rosemary
- 0.5 tsp thyme
- 50 gr vegetable oil
For garnish:
- 1.5 kg potatoes
- 300 gr onion
- ground black pepper
- 2-3 pcs. red pepper, whole
- 2 tbsp. tablespoons vegetable oil
Clean the lamb leg from the films.
Prepare the filling. To do this, cut in a separate bowl small cubes 5-7 mm, tail fat, if there is no fat on hand, then fresh lard, but at the moment tail fat.
Squeeze 2 heads of garlic into the same bowl, pour rosemary, thyme and salt crushed in a mortar, mix everything well.
In the leg, make punctures with a thin knife, where possible, widen them with your finger and stuff with the mixture fat tail fat and spices.
Next, squeeze the head of garlic into a cup, salt, pepper, add crushed rosemary, thyme, vegetable oil, mix and rub the leg well on all sides. Cover with foil and leave to marinate for a few hours, I usually leave overnight.
Peel potatoes and onions for a side dish, cut into 2-4 parts, salt, pepper, add oil, mix well and carefully put 2-3 red peppers, only whole, without cracks), otherwise the dish may be too spicy.
Put the pickled leg in a large baking sleeve on a baking sheet, pour potatoes and onions around, tie on both sides. In the sleeve, make 2-4 punctures with a toothpick so that it does not tear 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 to be 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 Lamb leg baked in a sleeve, with mint red wine sauce and mashed potatoes from three root vegetables.
- leg of lamb 2500 g
- garlic 5 teeth
- olive oil 100 ml
- 70ml marinade
- Provence 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
- onion 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
- carrot 1 piece
- daikon 1 pc
Preparing the leg of lamb. Principally cut off the veins, films and fat, this will save the dish from a specific strong lamb smell.
Cut the garlic cloves into narrow pieces.
We make a marinade. Thyme sprig, dried mint, Provence herbs, ginger and honey. Of course, olive oil, as the basis 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.
We place the pickled leg immediately in the sleeve and send it to a cool place for the night. We continue the next day. Preheat the oven to 220 degrees and bake for 30 minutes. Reduce the temperature to 180 and bake for another hour. While the process is in progress, prepare the side dish and sauce
We are preparing mashed potatoes from three root crops - potatoes, carrots and this handsome white root crop!)) Clean and wash.
In parallel, we are working on the sauce. Butter...
Finely chopped onion...
We pass it to transparency.
Let's add red dry wine and evaporate it by one third - all alcohol will go away. We also add 1 tablespoon of dried mint - this will give us a fresh mint flavor of the sauce.
We make mashed potatoes. Add butter.
Fry carrots and daikon butter. Add a pinch of Provence herbs.
Add white and orange to the puree and mix thoroughly. We get original puree from three components.
Open the sleeve, pour the resulting juice over the meat and fry now until golden brown for another 20 minutes. Remove from the oven and after 15-20 minutes, when the leg “rests”, you can cut the lamb.
Piping hot...
Recipe 7: Juicy Leg of Lamb in the Oven (Step by Step)
A 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, it is necessary to use only the fresh part of the carcass and follow the tips in its preparation. If everything is done correctly, then 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 fat. This type of meat contains everything essential vitamins and micronutrients. 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.
Spices to combine with lemon juice and a small amount vegetable oil. Put the meat in a large container and thoroughly grease it with the prepared mixture. Put peeled, chopped garlic there.
Marinate the meat for 12 hours in the refrigerator.
Place the leg of lamb on a 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 crust, it should be kept in the oven for half an hour at 200 0 C.
It should be served warm and 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 juicier. Therefore, sheep meat is much cleaner than pig meat. Many doctors often advise giving children low-fat lamb. It contains less cholesterol than commonly consumed pork and beef.
But despite this, there are a lot of fatty layers in lamb, and the meat itself has a specific smell. Often this is the main reason for the low popularity of this type of meat. Many do not like it for its characteristic smell, or simply do not know how to cook deliciously. And in order to enjoy the taste of a wonderful leg of lamb with vegetables, which we will bake together now 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 charm of lamb. And vegetables baked in lamb fat will add their flavors and you will get a 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 fleshy tomatoes;
- 3 cloves of garlic;
- 2 tbsp spices for lamb;
- 3 sprigs of parsley and basil;
- a little vegetable oil;
- salt to taste.
Rinse lamb leg under running water and pat dry with paper towels. We remove the film with a knife, cut out thick veins. Cut meat from thin bones. For this part it will be convenient to take a leg of lamb.
We make 15-20 pricks with a knife so that the meat is more tender.
We prepare the ingredients for the mixture, which we will rub 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 a set of spices for cooking lamb. It can be found on the market from private traders, or you can assemble it yourself. In it in equal proportions includes: zira, jambul, curry, corder, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices will also go well with other dishes where lamb is used as the main ingredient.
In a separate small container, we prepare a mixture for lubricating lamb.
Rub the leg of lamb with this mixture. Some of the mixture will remain, and we will use it a little later.
We will bake the lamb leg in a large and deep baking sheet. Between times, we set the oven to warm up to 200 degrees. We grease the baking sheet with a kitchen brush with a thin layer of vegetable oil.
We spread the lamb leg and meat cut from the bone.
We wash the eggplants, cut them into thick rings and sprinkle with salt on top so that all the bitter juice is gone. We leave for 5-10 minutes.
Peel the potatoes, wash and cut into 2 or 4 parts. It will be tastier if all the vegetables are chopped coarsely.
Peel the carrots, wash and cut into slices.
Peel the onions, wash and cut into large half rings.
We wash the eggplants under running water and put them on a baking sheet with lamb and vegetables. Salt on top and pour the remaining mixture with spices and vegetable oil.
Cover the baking sheet tightly with foil and send it to the preheated oven for 50 minutes.
We make cuts on the tomatoes.
Dip the tomatoes in boiling water for 5 minutes to make it easier to remove the skin from them.
We remove the hard skin.
We clean the bell pepper from the stalk and seeds. Wash and chop coarsely.
We take the lamb with vegetables out of the oven and remove the foil.
Lay the tomatoes on top bell pepper. We send it to the oven for another 5-7 minutes.
We check the vegetables for readiness by piercing them with a fork. If the vegetables are poorly baked, we send them to the oven already without lamb, so as not to overdry the meat. But usually this time is enough for the vegetables to bake. Lay the leg of lamb on a serving platter. Mix vegetables with lamb juice on a baking sheet, then put them on a dish.
Wrap the bone in foil. It is convenient to take a leg for it to cut meat.
The most delicious and tender leg of lamb in the oven is ready! Enjoy your meal!
Lamb is meat rich in vitamins group B, easily digestible proteins, micro and macro elements. The meat of young lambs - from three months to a year - is called lamb. During this period, it is especially tender and tasty. by the most a simple dish one that can be prepared from lamb at home is the baked lamb in the sleeve.
Lamb baked in the sleeve: video recipe
Lamb in the sleeve
To prepare the dish, you will need: - 1.5 kilograms of young lamb; - 2 heads of garlic; - 7 peas of allspice; - salt to taste; - pepper to taste; - 7 cloves; - 3 bay leaves; - 1 medium lemon.
Clean the meat from films, rinse under cold water and pat dry with paper towels. Make several long, shallow cuts on a piece of meat.
For baking, take a loin, ham or back
Finely chop the garlic and mix with salt and pepper, take as many spices as you wish. Stuff the cuts on the lamb with half of the garlic mixture, rub the rest of the piece.
Put the meat in a roasting sleeve, top with cloves, peppercorns and bay leaves, squeeze lemon juice. Now tighten the sleeve so that the meat is tightly wrapped.
After an hour, put the meat in the oven at 180 degrees for two hours. Then remove the lamb from the sleeve, pour the resulting liquid into a cup. Put the baking sheet with the meat in the oven for another half an hour, while periodically pouring meat juice over the lamb. Serve with vegetable salad, rice, mashed potatoes.
An excellent addition to roast lamb - cranberry sauce
Leg of lamb baked with rosemary
For this dish you will need the following ingredients: - 1 leg of lamb; - 4 large cloves of garlic; - 3 sprigs of fresh rosemary; - a pinch of oregano; - salt to taste; - ground pepper to taste; - 1 tablespoon of vegetable oil.
When carving meat for baking, cut off all the membranes and the main part of the fat from it. When cooking, fat prevents heat transfer, so you need to leave it just a little so that the lamb does not dry out and turn out to be tough
Take a leg of lamb weighing about two kilograms, peel it from the films, wash and dry it. Make several cuts on each side.
Lamb ranks fourth in terms of calories among meats. Lamb fat easily absorbed by the stomach, without creating stress. The meat of a young lamb or dairy lamb is indispensable in diet food, as it contains a sufficient amount of lecithin, which normalizes the metabolism of cholesterol in the body. Properly cooked lamb in the oven is different great taste and usefulness.
Lamb is chosen in a light red color, with white and elastic fat, it is not cooked for a long time, so it loses its incredible aroma, becomes tough and dry. Recipes depend on traditions in cooking. In the East they cook with dates or apricots, mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, lamb with potatoes flavored with thyme or marjoram is preferred. The taste of fat is beaten off with mint sauce on vinegar. From alcoholic beverages suitable red wine.
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. Burgundy brown indicates that the meat of an old animal is unlikely to be tender and tasty dish. Fat layers of white color speak of 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 not be any mustiness or rottenness. The denser the structure, the older the animal. If you are buying a dairy lamb (up to 8 weeks old) or a young lamb (up to 3 months old), please note that lambs are usually born from January to March.
Sometimes stores sell thawed lamb, which is passed off as fresh. Such meat is easy to determine by checking for elasticity by pressing on a piece. If the dimple is not leveled, and the surface becomes bright red, it is thawed. Secondary freezing and improper defrosting leads to a loss of taste and nutritional qualities.
Lamb countryside in Slovak style
The elegance of rustic lamb lies in the fact that the products practically do not mix and are served whole.
Ingredients:
- 1 kg lamb;
- 1 head of garlic;
- 1 st. l. vinegar (3%);
- 1 st. l. fat (if the meat is lean);
- 6 pieces of potatoes;
- 500 g of broccoli;
- salt, seasoning, herbs - to taste;
- fresh tomatoes and cucumbers.
Video recipe
Roast loin recipe
The loin is cut into portioned pieces, rolled in sauce and baked.
Ingredients:
- lamb loin with bone;
- 3 pcs. eggs;
- 1 cup breadcrumbs for breading;
- 3 tsp Worcestershire sauce.
Cooking:
- Cut the loin into equal pieces. In a bowl, mix the Worcestershire sauce with the eggs, dip each piece into the mixture and roll in breadcrumbs.
- Grease a baking sheet 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 cook Worcestershire sauce (the favorite sauce of the British) at home, however, it will not work to achieve identity. It is better to look for ready-made 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 garlic cloves (coarsely chopped)
- 1 large onion - cut into thin rings;
- 0.5 kg tomato;
- 1 st. l. finely chopped greens;
- salt, pepper, spices - to taste;
- ½ cup red wine.
Cooking:
- Stuff the leg with garlic, grate with salt and pepper, put in an oven preheated to 220 degrees, leave for an hour.
- At this time, cut the eggplant into pieces and salt to release the juice, then dry with a paper towel, cut the potatoes.
- About an hour after baking, drain the fat into a baking sheet, put vegetables there, salt and pepper, add oregano, add wine.
- Cover the leg of lamb with vegetables and bake for about another hour, stirring the vegetables from time to time so that they are well saturated with juice.
Serve with chopped tomatoes or pasta.
Roast with garlic and rosemary
The Perfect Recipe for holidays. The dish on the table looks festive and appetizing. Treat is a great candidate for the New Year's menu.
Ingredients:
- lamb leg - about 2 kg;
- 1 lemon;
- 2 tsp dry mustard;
- 2 tsp crushed rosemary;
- 10 cloves of garlic;
- salt, pepper - to taste.
Cooking:
- Rinse the leg of lamb under running water, make cuts with a knife, stuff with garlic. It is advisable to distribute the garlic evenly so that the meat is well saturated with aroma and taste.
- Squeeze the lemon juice, mix with salt, pepper, rosemary, mustard. Rub the leg with the composition, wrap in cling film leave in the refrigerator overnight. If there is no time, two hours is enough.
- Place the marinated lamb on a greased baking sheet.
- Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
- Remove the meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can move the meat fresh tomatoes and sweet pepper.
How to cook kare
