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17.01.2019

Not every professional culinary specialist knows how to properly cook lamb. This meat needs pre-treatment. It can be fried, baked, smoked, salted, marinated and even steamed. In today's article, we will discuss how lamb is cooked in the oven. We will consider the recipe with vegetables in detail.

Cooking lessons

Not only in eastern countries and in the Caucasus can tasty and properly cook lamb. Each of you can cope with such a culinary task. Professional culinary specialists advise using young lamb meat for cooking, whose age reaches a maximum of three months.

On a note! Such meat is commonly referred to as dairy meat. And if the tenderloin of an adult ram has a specific smell that needs to be disposed of, then the milk lamb has a neutral smell, does not require preliminary pickling or soaking.

It is also worth noting that young lamb meat contains a high concentration of nucleic acid required by the human body.

It is better to buy lamb in fresh and only from trusted suppliers. If you could not find dairy lamb on the market, buy lamb tenderloin, but on condition that the age of the ram is not more than 18 months. Even such meat will already be cooked much longer and it must be soaked and marinated.

An incredibly tasty, juicy and healthy lamb loin in the oven will turn out. Choose the recipe of your choice. Lamb tenderloin is easy to prepare, especially if you know some culinary secrets.

you can bake lamb tenderloin in foil, sleeve, on a baking sheet or in a brazier;
tenderloin of a young lamb is not necessary to pre-process or marinate;
if the meat is old, then it should first be soaked in chilled water, and then boiled slightly;
marinade gives a special taste to the baked lamb, it is best to use zira, basil, a mixture of ground peppers, dried Italian and Provence herbs, turmeric;
add additional vegetables, such as potatoes, zucchini, eggplant, onions, sweet peppers, carrots, tomatoes;
hard cheese will give a special delicate taste to baked lamb;
meat baked with fresh tomatoes will turn out juicy;
if you like stew, cook lamb in a clay pot;
low-calorie treats baked in the sleeve will turn out;
add sauces to improve the taste, it is advisable to season already baked lamb with sauces.

What else should you pay attention to? Let's discuss which marinade to use. Traditionally, lamb is marinated with freshly squeezed lemon juice mixed with refined olive oil. You can use the pulp of ripe tomatoes, cream with an average percentage of fat, soy sauce.

If you are still lucky enough to get a dairy lamb, then you can simply rub it with spices and send it to the oven for baking.

Like any other meat dish, baked lamb requires an addition in the form of a side dish. You can serve lamb with rice, boiled beans, potatoes. Even better, sprinkle the baked meat with herbs and pour generously with spicy sauce.

On a note! Grilled lamb. If your oven is equipped with this function, be sure to use it.

It's time to move from theory to practice. Let's cook the lamb ribs. Your household certainly has not tried such yummy yet. If you feel a specific smell, be sure to soak the meat or boil it for 10-15 minutes in boiling water. The highlight of this treat will be an unusual apricot sauce.

Ingredients:

rack of lamb - four pieces;
granulated sugar - one pinch;
bulb - one head;
hot capsicum - ½ pod;
Bell pepper- two pieces;
salt;
olive oil - one table. a spoon;
potatoes - six pieces;
spices;
garlic cloves - five pieces;
a mixture of peppers;
large apricots - 10 pieces.

Cooking:

To make the rack of lamb juicy and fragrant, it is best to use fresh meat.
If you have a frozen product, it must be left to thaw at room temperature. Rinse the lamb well and pat dry with paper towels.
We need to make incisions, so the meat and fatty layers clean the bones with a knife.
Rinse lamb thoroughly again and pat dry. Cropped pieces for the preparation of this dish will not be useful to us. But you can use them to make soup.
We rub each rack of lamb with salt, a mixture of ground peppers and spices. Leave for a while to marinate.
Pour refined olive oil into the pan. We heat it up and lay out one piece of lamb.
Fry on each side for a couple of minutes until golden brown.
Transfer the fried pieces of lamb rack to a plate and set aside.
We wash the potato tubers together with the peel, dry and cut into large sticks.
We clean and wash the sweet pepper, chop into strips.
Shinkuem onion. Line a baking sheet with parchment paper and place vegetables on it.
Salt the vegetable mass, sprinkle with spices and add the fried rack of lamb.
For 25 minutes we send to the oven and bake at a temperature of 200 °.
Rinse the apricot fruits, remove the seeds. Transfer the pulp to a blender container.
We clean the garlic cloves and cut off half of the hot pepper pod.
Add these ingredients to the apricot pulp, beat everything until a puree consistency.
Add literally one pinch of granulated sugar and stir. Fragrant sauce with spicy notes is ready.
Cut the baked rack of lamb into portions, transfer to a plate.
Add roasted vegetables and cooked apricot sauce.

Lamb ribs with herbs

1 kg lamb ribs;
150 g fat tail fat;
1 head of onion;
1 st. a spoonful of garlic powder;
1 glass of meat broth;
1 teaspoon of wine vinegar;
greens;
pepper;
salt.

Cut the ribs in pairs, salt and pepper. Fry the chopped onion in half of the fat tail fat until golden brown. Then add the ribs to it and continue frying for a few minutes until they turn brown. Transfer the ribs to a stewing dish, add garlic powder, pour warm broth mixed with wine vinegar. Cook covered in oven at moderate temperature for 1 hour. Serve with greens.

How to cook lamb legs in the oven

4 legs of lamb (total weight 2.5-3 kg);
2 minced garlic cloves;
100 g Dijon mustard;
1 st. a spoonful of soy sauce;
1 teaspoon crushed fresh thyme leaves (or 1/2 teaspoon dried);
1/2 teaspoon of ginger root powder;
1 st. a spoonful of olive oil;
salt.

Trim excess fat from meat. Mix garlic with salt, mustard, soy sauce, thyme and ginger and gradually add to them while stirring. olive oil to end up with a creamy paste. Rub the legs with this paste and place them on a rack set on a baking sheet. Roast the meat for 1-1.5 hours in an oven preheated to 150 ° C, then increase the temperature to 180 ° C to form a golden crust.

Lamb with vegetables

1 kg rack of lamb;
2 tbsp. tablespoons of melted butter;
3-4 cloves of garlic;
5 bell peppers;
greens;

Salt and pepper the rack of lamb, season with chopped garlic and pour melted butter for juiciness. Bake in the oven for 20-25 minutes at 120°C. Turn the meat halfway through the process. Serve cut into portions with roasted sweet pepper strips and chopped herbs.

Lamb steaks

6 lamb leg steaks, 300 g each;
garlic powder;
vegetable oil;
pepper;
salt.

Rinse the steaks cold water dry with paper towels. Salt, pepper, season with garlic, brush with oil, leave until the meat reaches room temperature. Place the grate close to the coals and cook the meat on both sides until browned. Raise the rack and cook over moderate heat. Cooking time - 4-6 minutes on each side, depending on the desired degree of roasting. Remove from the rack and let cool 5 minutes.

How to cook lamb in curry sauce

500 g lamb fillet;
50 g fat tail fat;
2 teaspoons curry powder;
1 teaspoon ground ginger root;
1 head of onion;
2 potatoes;
1 glass of cream;
ground black pepper and salt to taste.

Cut the meat into medium pieces, salt and pepper, fry in fat tail fat. Grate the onion and add to the meat. Stir the curry and ginger into the cream and pour over the meat. Simmer on low heat under the lid for about 1.5 hours, adding water. 30 minutes before the end of cooking, add the potatoes cut into strips.

Juvech with lamb

800 g of lamb;
2 onions;
2 tomatoes;
2 bell peppers;
1 zucchini;
1 carrot;
4 tbsp. tablespoons of vegetable oil;
2 glasses of sour milk;
2 tbsp. spoons of flour;
4 eggs;
Red pepper;
salt.

Cut the meat into pieces, season with red pepper and salt and fry in oil. Transfer to a clay mold. Cut the vegetables, salt and lay on top of the meat in random order, seasoning with salt and pepper. Add 2 cups hot water, cook 1 hour at 200°C. Beat eggs with sour milk, flour and salt. Pour the contents of the mold with the mixture and continue cooking until a delicious crust forms.

Lamb cutlets

600 g of lamb pulp;
2 medium onions;
150 g fat tail fat;
150 g of white bread;
1 00 ml of milk;
2 eggs;
3 art. spoons of flour;
1 teaspoon paprika powder;
pepper;
salt.

Pass the lamb, half the fat and the onion through a meat grinder with a large grill or chop very finely with a knife. Soak the bread in milk, squeeze and add to the minced meat. Salt and pepper, stir. Add eggs and ground paprika, mix again. Blind cutlets, roll in flour and fry on both sides in the remaining fat tail fat under the lid until cooked.

How to cook lamb kidneys on the grill

8 lamb kidneys;
100 ml of vegetable oil;
1/2 teaspoon dried thyme;
4 tbsp. tablespoons of butter;
juice of 1 lemon;
a pinch of nutmeg;
adjika;
ground black pepper;
salt.

Wash the kidneys, remove films and fat. Cut them lengthwise, spread with a mixture of vegetable oil, salt, pepper, thyme and nutmeg, let stand for about 30 minutes. Thread the kidneys onto skewers so that all the cuts are on the same side. Fry for 5 minutes from the side opposite the cut. Mix melted butter with adjika and lemon juice and brush the kidneys with this sauce from the fried side. Then fry the kidneys from the cut side for 3 minutes, grease.

How to cook lamb with vegetables

1 kg rack of lamb;
2 tbsp. tablespoons of melted butter;
3-4 cloves of garlic;
5 sweet peppers;
greens;
ground black pepper and salt to taste.

Salt and pepper the rack of lamb, season with chopped garlic and drizzle with melted butter for juiciness. Bake in the oven for 20-25 minutes at 120°C. Turn the meat halfway through the process. Serve cut into portions with roasted sweet pepper strips and chopped herbs.

Basma from lamb

1 kg of lamb meat;
50 g fat tail fat;
3 tomatoes;
3 sweet peppers;
1 head of onion;
1 liter of meat broth;
5-6 potatoes;
1 teaspoon of adjika;
parsley;
pepper and salt to taste.

Cut the meat into large portions, coat with adjika and season with salt and pepper. Put the fat on the bottom of the cold cauldron, then the meat, on top - the peppers, peeled from seeds and cut into strips, the tomatoes and onion rings rubbed through a sieve. Pour in the broth and cook covered for at least 1.5 hours. Serve with greens and boiled potatoes.

Roasted lamb legs

2 legs of lamb weighing 2 kg;
4 cloves of garlic;
1 st. a spoonful of adjika;
1 teaspoon dried thyme leaves;
1/4 teaspoon of ginger root powder;
2 tbsp. tablespoons of vegetable oil;
salt.

Trim excess fat from meat. Salt. Mix chopped garlic with adjika, thyme and ginger and gradually, stirring, add oil to them so that a homogeneous paste is formed. Rub the legs with this paste and place in the oven, preheated to 150 ° C. Cook for at least an hour, pouring over the resulting sauce. Then increase the heat to 180°C for a golden brown crust.