Leg of lamb baked in the oven - the most delicious recipes for original dishes. Lamb, in the oven How to cook lamb at home in the oven

step by step recipe with photo

A whole roasted leg of lamb in the oven is a great festive main course for a large company. The meat cooked according to this recipe turns out to be very tender, as they say: “at least eat with your lips.” In addition, garlic and many spices fill the dish with magnificent, inherent, aromas and unsurpassed taste.

Ingredients

• leg of lamb - 1 pc. weighing 1.5-2 kg
• garlic - 4-5 cloves
• hops-suneli seasoning - 1 tsp
• ground paprika - 1/2 tsp
• ground bitter pepper - 1/4 tsp.
• ground black pepper - 1/4 tsp.
• salt - to taste
• vegetable oil - 1 tbsp. l.

You will also need food foil.

Servings Per Container: 5-6.

Cooking

1. When buying a leg of lamb on the market, be sure to ask the seller to chop it along the bone into portioned pieces. This will save you from having to cut it at home, and it will be more convenient to serve such a leg on the festive table.

Take the leg out of the refrigerator a few hours before cooking to allow the lamb to come to room temperature.

Preheat the oven to 180°C.

In a small container, mix suneli hops, paprika, ground bitter and black pepper, salt.

2. Free the garlic cloves from the husk and cut across into thin slices.

3. Rinse the leg of lamb as thoroughly as possible under cold running water. This must be done in order to remove small pieces of wood and bone fragments, which, as a rule, stick to the meat during chopping.

Dry lamb thoroughly with paper towels.

Rub the leg on all sides with the seasoning mixture. Lay the garlic cloves on top and insert into the slits.

4. Cover the baking sheet with a sheet of food foil and brush it with vegetable oil using a pastry brush. Place the prepared leg on the foil.

5. Wrap the lamb in foil so that there is not even a tiny hole. Otherwise, the fragrant juice formed during baking will flow out, and the meat will turn out dry.

Send the baking sheet to the middle level of the oven for 1.5 hours.

After the specified time, remove the baking sheet and very carefully, trying not to burn yourself with steam, unfold the foil.

6. Increase the oven temperature to 200°C.

Place the baking sheet with the meat back in the oven and cook for 15-20 minutes until golden brown.

Arrange the leg of lamb on a large platter. Decorate with parsley leaves, onion rings or slices, green onion feathers, tomato slices, slices of fresh hot pepper. Serve immediately, without waiting for the fat to harden.

Note to the owner

You can cook lamb shoulder the same way.

For a richer flavor, you can sprinkle the leg with fresh rosemary needles before baking. They need 1 teaspoon.

We will reveal to you the secret of how to cook lamb in the oven so that the meat is soft and juicy. If roasted properly, lamb will melt in your mouth, don't believe the myths about its toughness. But to get a delicacy that can surprise even gourmets, you need the best recipes.

So, Top 5 recipes for delicious lamb dishes in the oven.

: Baked lamb with potatoes

A surprisingly simple and quick recipe, accessible even to novice cooks. And the dish will pleasantly amaze with its tenderness and aroma.

Ingredients:

• lamb 1.5 kg (hind leg or saddle);
• potatoes 1 kg;
• bow 5 pcs.;
• garlic 7 cloves;
• olive oil 50 g;
• salt, pepper, other spices.

Cooking method:

Cut the meat into medium sized pieces. Remove the film from it. Do not rush to throw away the fat, it will need to be finely chopped. Put the pieces of fat and onion in half rings in a baking dish. Stuff lamb with garlic slices, sprinkle with salt and pepper.

Lay on top of other products. Spray with oil. Salt and pepper the potato wedges and add to the meat. You can use other spices as you wish. Preheat the oven to 180 degrees and bake for 45 minutes.

Recipe 2: Lamb with vegetables in a baking sleeve

There is nothing easier than baking in a bag, and the meat acquires a delicate taste. And you can also try not only lamb, but also a side dish with a vegetable snack at the same time.

Ingredients:

• lamb 1 kg;
• small young potatoes 6 pcs.;
• carrots 2 pcs.;
• bell pepper 2 pcs.;
• tomatoes 2 pcs.;
• eggplant 1 pc.;
• bow 2 pcs.;
• garlic 1 pc.;
• sunflower oil 2 tbsp. spoons;
• marjoram, rosemary, salt, pepper.

Cooking method:

Cut the lamb into portions, rub with marjoram, rosemary, salt and pepper. Let it stand for about 3 hours. Cut vegetables. Carrots and onions - in rings, peppers, eggplants and tomatoes - in slices of small thickness. Garlic - thin plates.

Potatoes should be thoroughly washed, but not peeled. When the meat is marinated, beautifully place all the products in a roasting sleeve. Be sure to poke a few holes in it with a needle. Remove for 120 minutes in the oven with a temperature of 180 degrees.

Recipe 3: Lamb in a Pot

This roast is distinguished by its satiety and originality. It goes great with potatoes, as well as any other vegetables of your choice.

Ingredients:

• lamb 500 g;
• garlic 2 heads;
• potatoes 5 pcs.;
• bow 2 pcs.;
• olive oil;
• zira 1 teaspoon;
• salt;
• dried dill 1 teaspoon.

Cooking method:

Cut the meat into medium cubes. Fry whole garlic cloves in a pan with a good amount of oil. Garlic should give a special flavor. Take it out and fry the lamb a little in the same oil.

Transfer it to pots, pour cumin. Add potatoes in cubes and onions in half rings. Sprinkle salt and dill on top. Cook for 40 minutes in the oven at 180 degrees.

Recipe 4: Lamb leg baked in foil

The highlight of this exquisite marinade that perfectly soaks the meat and makes it soft and tender.

Such a dish will be a chic decoration of any table.

Ingredients:

• leg of lamb;
• carrots 1 pc.;
• onion 1 pc.;
• garlic 3 cloves;
• lemon 1 pc.;
• mustard;
• sunflower oil 100 ml;
• parsley;
• salt, spices.

Cooking method:

Make a marinade. Choose your own seasonings, add minced garlic, onion and parsley stalks. Pour oil and lemon, put a little mustard, mix. Soak the lamb in this mixture.

Wrap in foil, put in a hot oven at 180 degrees. will be ready in 90 minutes, let it cool slightly. Serve whole or in slices, garnished with lettuce leaves and fresh vegetables.

Recipe 5: Lamb rack

Lamb rack in red wine sauce with rhubarb and rosemary is an exquisite delicacy with rich French notes.

This dish is worthy of the meal of the kings themselves.

Ingredients:

• lamb rack 2 pcs.;
• red wine 200 ml;
• olive oil 3 tbsp. spoons;
• brown sugar 100 g;
• rhubarb 250 g;
• garlic 5 cloves;
• shallots 5 pcs.;
• rosemary 3 sprigs;
• salt pepper.

Cooking method:

Pour sugar into the pan, pour half a glass of water. Put on a small fire. Let the sugar dissolve until caramelized. Pour in the wine, remove from heat as soon as it has evaporated by half. Now take the lamb. Rinse thoroughly, leave to dry. Heat olive oil in a frying pan, add rosemary and garlic cloves. As soon as you feel a pleasant aroma, put the lamb in the pan. Fry until a beautiful golden color on each side.

Put in a baking dish, put for half an hour in an oven preheated to 180 degrees. Now make the sauce. In the same place where the meat was fried, fry the onion chopped in boats. When it softens, add the rhubarb, cut into medium-thick strips. After two minutes, pour in the wine mixture. Simmer over low heat. The sauce will be ready once it has thickened. Baked lamb is served in portioned slices, previously poured with sauce.

Cook tender lamb in the oven and enjoy the unique taste!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

You can cook a lot of interesting dishes from lamb ribs. They go well with almost any sauces and side dishes: mashed potatoes, grilled vegetables or a light salad. Discover new recipes and secrets of cooking lamb dishes.

How to cook a rack of lamb

First you need to choose the right meat. Focus on its color: good lamb has red flesh (lighter or darker, depending on the age of the animal), and the bone is white. Then pay attention to the smell: there should be a slight specific aroma, but not a sharp unpleasant smell, which many intuitively associate with lamb. Then check out the spice section. Here you will need to buy thyme, rosemary, zira, anise, marjoram, garlic, ginger and caraway seeds.

In the oven

In the oven, lamb can be cooked in different ways: baked in a sleeve, in foil, on a baking sheet or on a grill grate. Lamb loin is always baked in the oven at high temperatures - from 180 to 250 degrees. You can vary the cooking time yourself: for pink meat with blood, 20 minutes of baking is enough, and for Well Done ribs, set the timer for 35-40 minutes.

in a frying pan

You can cook delicious lamb ribs in a regular pan with olive or sunflower oil. There are no special secrets here, so it is worth adhering to the general principles of frying. If you want to stew a rack of lamb in a pan, then first lightly fry the meat, then add the broth, water or wine, cover the roaster with a lid and bring the ribs to readiness. Cook the ribs in a pan without a lid for 8-10 minutes on each side using the usual method of frying.

Grilled

Grilled lamb loin looks very unusual, beautiful and tasty. The peculiarity of cooking meat in this way is that during frying, the lamb must be firmly pressed against the pan. If instead of a grill pan you have a real grill machine with a lid in your kitchen, the dish will turn out even more fragrant. Put the meat with the bone up, or you can completely remove the ribs, leaving only the loin. Read on and choose the right one.

On the grill

In late spring or summer, when it’s time to go out into the countryside and eat barbecue, lamb loin on the grill will be an excellent option. To do this, the meat should be marinated in advance: the longer it lies in the marinade, the softer and juicier it will turn out. For marinade, you can use any sauce based on wine or olive oil. It turns out very tasty meat marinated in sour fruit sauce.

In a slow cooker

With the help of modern kitchen appliances, you can easily and quickly prepare not only pastries and soups. Diet rack of lamb in a slow cooker also turns out to be very tender. You can cook in various modes "Frying", "Stew" or "Multi-cook" - it all depends on what exactly you are going to serve for lunch. If you want to stew the lamb flesh in a slow cooker, it will take two hours, and the fried ribs will be ready in just 20 minutes.

Rack of Lamb Recipe

Lamb is truly international meat. In Greece, the famous moussaka is made from it, in Scotland, haggis (from offal), and the Irish like to make stews from the pulp. Each cuisine has its own specific sauces, spices and herbs. The most popular combination is with lingonberry sauce and a marinade of cumin, rosemary and oregano. If you miss restaurant delicacies, choose the best lamb rack recipe to delight your family on holidays.

in foil

• Cooking time: 1 hour.
• Servings: for 3 people.
• Calorie content of the dish: 978.6 kcal.
• Cuisine: European.

So that the meat does not lose most of the juices during the baking process, it is often wrapped in foil. You can turn this culinary trick with the ribs of a young lamb. Well, in order for the meat to acquire an extraordinary citrus aroma and at the same time lose its specific smell, they suggest pickling it in orange juice mixed with various herbs. How to prepare this marinade and dish is described in this step-by-step recipe with a photo.

Ingredients:

• orange - 1 pc.;
• garlic - 4 cloves;
• grated ginger root - 1 tsp;
• balsamic vinegar - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• mustard - 1 tsp;
• sugar, black pepper, salt - to taste;
• sour cream - 150 g;
• greens - to taste;
• ribs - ½ kg.

Cooking method:

1. Mix orange juice, 2 minced garlic cloves, grated ginger root, vinegar and oil.
2. Pour washed and cut into pieces ribs with orange marinade. Leave for 15 minutes.
3. Cut the foil to the size and number of ribs, carefully spread it on a baking sheet.
4. Put the ribs with marinade on top, cover with the second part of the foil.
5. Remove the baking sheet to the oven, preheated to 220 degrees for 20 minutes.
6. Then reduce the temperature to 190 degrees and continue to bake the rack of lamb in the oven in foil for another 20 minutes.
7. While the ribs are baking, prepare the sauce. Add garlic, fine greens, salt, sugar, pepper, passed through a press, to sour cream.
8. Drizzle meat with prepared sauce before serving.

With vegetables

• Cooking time: 30 minutes.
• Servings: for 2 people.
• Calorie content of the dish: 765.3 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty of preparation: medium.

More often than not, lamb ribs are served with crumbly rice or grilled vegetables, and sweet and sour berries are chosen for the sauce. In this cooking recipe, you need to make lingonberry sauce that will delight you in the winter. If you don't really like lingonberries, then try cherry, currant or soy-based sauce.

Ingredients:

• lingonberries - 1 tbsp.;
• sugar - 3 tbsp. l.;
• wine - 50 ml;
• cinnamon, anise, star anise - to taste;
• ginger root - 2 cm²;
• loin on the bone - 500 g;
• Bulgarian pepper - 1 pc.;
• champignons - 3 pcs.;
• eggplant - 1 pc.

Cooking method:

1. First you need to grate the ginger, then mix it with the rest of the spices.
2. Marinate the processed meat in olive oil with spices for 5 minutes.
3. Slice washed vegetables.
4. Preheat the grill and fry the vegetables on it for 2-3 minutes on each side.
5. Then, in a grill pan, fry the meat, placing a container of water or any other press on top.
6. After 7 minutes, turn the lamb over to the other side.
7. We shift the meat and vegetables to a baking sheet and put in the oven for 10 minutes at 180 degrees.
8. Cooking lingonberry sauce. To do this, mix the berries with wine, sugar, cinnamon, anise, star anise and grated ginger root.
9. Bring the liquid to a boil over medium heat, then reduce the power and cook until thickened for 7-10 minutes.
10. Let the sauce cool slightly, and then puree with a blender to the desired consistency.
11. We spread the rack of lamb with grilled vegetables on a plate, pour the prepared lingonberry sauce on top.

Barbecue of lamb ribs

• Cooking time: 1 hour.
• Servings: for 6 people.
• Calorie content of the dish: 698.9 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Any man knows how to cook barbecue on the grill, the taste of which will be remembered for a long time. Some make it only from pork, others from chicken. Choose for each type of meat and your marinade. Barbecue of lamb ribs turns out no worse than usual, and marinating it is very simple - in lemon and sunflower oil.

Ingredients:

• lamb - 1 kg;
• lemon - 1 pc.;
• sunflower oil - 50 ml;
• coriander, mint, tarragon, basil - 3 g each.

Cooking method:

1. My lemon, squeeze the juice.
2. Mix lemon juice with spices and oil.
3. We clean the ribs from the film, excess fat, cut into portions.
4. Pour the marinade over the meat and put it in the cold for 5-6 hours, preferably at night.
5. Shashlik shish kebab from rack of lamb on coals from fruit trees until golden brown.

Up your sleeve

• Cooking time: 2 hours.
• Calorie content of the dish: 920.3 kcal.
• Purpose: main course.
• Cuisine: Russian.

Cooking lamb meat on the bone in the oven will not cause problems for an experienced chef. You do not have to clean the leg with a special sharp knife, you can simply cut the ribs in portions. However, if the meat has a thick fat layer, then it is better to cut it off, and use the fat for other purposes, for example, instead of margarine. For this dish, you can cook any of the sauces you know: with nuts or mushrooms.

Ingredients:

• lamb ribs - 1 kg;
• zira, rosemary, salt and pepper - to taste;
• garlic - 3 cloves.

Cooking method:

1. Rinse the ribs thoroughly, trimming off excess fat if necessary.
2. Cut the meat into portions, dry with napkins and transfer to a wide container.
3. Top each rib with spices and crushed garlic, leave to marinate for half an hour.
4. Then we lay out the ribs in the sleeve, hermetically close the bag on both sides.
5. Preheat the oven to 180 degrees.
6. Place the baking sheet on the middle rack of the oven.
7. We cook the rack of lamb in the sleeve for baking exactly 40 minutes.

Stuffed rack of lamb

• Cooking time: 1.5 hours.
• Calorie content of the dish: 960.3 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty of preparation: medium.

So that the square can be stuffed, the choice of meat should be approached thoroughly. Take a closer look at the market for those pieces that have a lot of meat on the ribs. Such a piece will be more convenient to cut into the shape of a pocket. You can choose anything for the filling - tomatoes, porcini mushrooms or champignons, grated cheese or make an omelet at home. Serve the dish with new potatoes or vegetable salad.

Ingredients:

• eggs - 3 pcs.;
• milk - 1/3 tbsp.;
• champignons - 100 g;
• onion - ½ head;
• soft cheese - 100 g;
• breading - 100 g;
• lamb ribs - 800 g;
• olive oil - 50 ml;
• spices (rosemary, basil) - 50 g each.

Cooking method:

1. Clean the meat from veins and excess fat, rinse, dry with napkins.
2. Grind fresh herbs with olive oil in a blender.
3. Marinate the ribs in the resulting sauce for half an hour.
4. Fry finely chopped mushrooms in a pan with onions.
5. Beat eggs with milk, rub soft cheese through a sieve.
6. Add cheese to egg mixture, stir.
7. Pour the cheese-egg mass into the pan with the mushrooms and fry on each side for 2 minutes.
8. Make an incision in the shape of a pocket on the pulp, put an omelette inside.
9. Roll in breadcrumbs and tie with kitchen string.
10. Transfer the meat to a non-stick form, put in the oven.
11. The rack of lamb stuffed with omelet will be cooked for about 40 minutes at a temperature of 190 degrees. If the top starts to burn, cover the meat with foil.

with potatoes

• Cooking time: 2 hours 30 minutes.
• Servings: for 3-4 people.
• Calorie content of the dish: 930 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the invention of new kitchen appliances, preparing restaurant meals at home has become easier. So the multifunctional multicooker will be able to cook excellent lamb ribs stewed with vegetables without much effort on your part. To do this, use the "Extinguishing" program, and if there is no such function in your device, then select "Multi-cook" with the bowl heating temperature up to 160 degrees and cooking time 2 hours.

Ingredients:

• lamb on the ribs - 500 g;
• garlic - 5 cloves;
• carrots - 1 pc.;
• Crimean onion - 1 pc.;
• cilantro - a bunch;
• bay leaf -2 pcs.;
• potatoes - 7-8 pcs.;
• spices - to taste.

Cooking method:

1. Cut lamb into pieces, put in a slow cooker.
2. Between the ribs put garlic cloves, slices of carrots and onions.
3. Sprinkle spices on top, pour water so that the liquid covers half the contents.
4. Close the lid and set the “Extinguishing” mode on the display for 2 hours.
5. 40 minutes before the end of cooking, put slices of peeled potatoes on top, do not mix.
6. 10 minutes before the beep, open the lid and stir the contents of the bowl.
7. After completing the work, sprinkle everything with cilantro and cook the lamb ribs with potatoes in a slow cooker on the heating mode for another 10-15 minutes.

In pomegranate sauce

• Cooking time: 1 hour.
• Servings: for 4 people.
• Calorie content of the dish: 856 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty of preparation: easy.

Rack of lamb with pomegranate sauce is a classic restaurant dish from the chef, but you can cook it in your own kitchen. For the sauce, buy a well-ripened sweet and sour pomegranate and dry red wine from the store. Although in some recipes chefs recommend using semi-sweet table wines, with a dry variety (cabernet or merlot) carat is obtained with a special aftertaste.

Ingredients:

• tenderloin on the bone - 400 g;
• garlic - 3 cloves;
• rosemary - 4 bunches;
• little - 50 g;
• salt - to taste;
• pomegranate - 1 pc.;
• onion - 1 pc.;
• dry red wine - 1 tbsp.;
• coriander - ¼ tsp;
• ground pepper - 1 pinch.

Cooking method:

1. Pass the peeled garlic through a press, finely chop the rosemary sprigs.
2. Remove the bones from the meat with a sharp knife at a distance of 2 centimeters from the edge.
3. Cut the ribs into pieces, rub with salt, garlic and rosemary.
4. After 20 minutes, put a frying pan with olive oil on the fire.
5. Once the oil is hot, add the ribs to the skillet. Fry on each side until golden brown.
6. Transfer the fried meat to a non-stick form covered with foil. Put in the oven for 10 minutes.
7. In the meantime, start preparing the sauce. To do this, crush pomegranate seeds in a mortar, strain the juice through gauze.
8. Finely chopped onion, fry until golden brown in the same saucepan where the meat was cooked.
9. Pour the pomegranate juice and wine into the prepared onion, reducing the heat to a minimum. Once the sauce thickens, add coriander, salt and pepper to it.

In garlic sauce

• Cooking time: 45 minutes.
• Servings: for 4 people.
• Calorie content of the dish: 891 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty of preparation: easy.

This recipe for rack of lamb in garlic sauce is the easiest. Since it is necessary to marinate meat with garlic, this product does not need to be added to the sauce in its pure form. Just take the rest of the marinade, mix it with homemade yogurt and spices - that's a great gravy for baked meat. You can serve sun-dried tomatoes, bell peppers or stewed eggplants as a side dish.

Ingredients:

• a mixture of spices - 2 tsp;
• lamb on the ribs - 1 kg;
• natural yogurt - 100 ml;
• lime - 1 pc.;
• olive oil - 1 tbsp. l.;
• garlic - 3 cloves;
• fresh thyme - 20 g;
• honey - 1 tbsp. l.;
• mustard - 1 tsp

Cooking method:

1. Rinse the ribs of the young lamb, dry, cut into portions.
2. Finely chop the fresh thyme, squeeze the juice from the lime.
3. Mix thyme with juice, crushed garlic, honey and other ingredients.
4. Marinate the meat in the resulting sauce for half an hour.
5. Fry the ribs in a grill pan on both sides for 8-9 minutes.
6. For garlic sauce, mix 2 tablespoons of marinade with yogurt and ground pepper.
7. Before serving, pour over the baked ribs with the prepared creamy sauce.

If you want to get a delicious dish, consider the following nuances:

• Before marinating the lamb ribs, rinse them with cold water.
• Don't marinate the lamb for too long before roasting or pan-frying. After 10 minutes, the meat will lose its unpleasant specific smell, and it will be saturated with all the aromas of herbs during the cooking process.
• If you are not sure about the readiness of the fried ribs, transfer them to a baking sheet and let stand for about 15 minutes in an oven preheated to 180 degrees.
• The lamb is traditionally served with spicy and sweet and sour berry sauces, with fresh herbs and mint. A simple barbecue sauce also goes well with this meat.
• If you decide to cut a loin without a bone, you don’t need to beat it off: a piece of meat suitable for frying will become dry.

Video

Discuss

Rack of lamb: recipes

For true connoisseurs of original tastes, lamb dishes are ideal. As a rule, the most delicious meat is the one cooked on the coals. But if it is not possible to fry the meat on an open fire, then the lamb in the oven turns out to be no less tasty and aromatic. If you managed to get milk lamb meat, then you have every chance to cook not just a meat dish, but a real culinary masterpiece.

To make lamb juicy and not repulsive with its specific taste, it is better to marinate the meat, and use foil for baking. Only in this way you will get an amazing dish with a delicious aroma. So, in front of you is lamb in foil. Write down the recipe!

Ingredients:

Lamb weighing 1.5 kg;
two bulbs;
1 tsp wine vinegar.

Cooking method:

1. First of all, we will marinate the lamb, for this you need to make not too deep cuts in it and fill them with a mixture of their chopped garlic and bay leaf. Then rub the piece with any spices of your choice.
2. In a bowl, combine olive oil with vinegar and add some herbs. Lubricate lamb with spicy marinade.
3. Put onion rings on a sheet of foil, meat on top. Wrap and first stand for four hours in the refrigerator, and then three hours in the oven.

Cooking in a large piece on a baking sheet

To bake whole lamb, you can take the pulp, and preferably the rack of a young lamb. For spices, use rosemary and rhubarb. You will get a festive dish with notes of French Provence herbs.

Ingredients:

Lamb rack;
a glass of red wine;
half a cup of brown sugar;
three tablespoons of olive oil;
five cloves of garlic;
220 g rhubarb;
five heads of sweet onions (shallots);
two branches of rosemary.

Cooking method:

1. First, make caramel in a pan with sugar and half a glass of water. Then pour in the wine and after the drink is reduced by half, remove it from the stove.
2. In a frying pan, heat the oil and sauté garlic slices with rosemary sprigs in it. After a few minutes, you will feel the amazing aroma of seasonings, which means you can lay out the meat and fry it to a beautiful shade.
3. We shift the fried rack onto a baking sheet and send it to bake for half an hour (temperature 180 ° C).
4. In the same spicy oil, fry the onion boats, then put the rhubarb strips, pour in the wine mixture and simmer the sauce to a thick consistency.
5. Serve the baked rack of lamb with aromatic sauce.

Recipe for baking in the sleeve

In the culinary sleeve, you can cook delicious lamb. But before proceeding to the cooking process itself, use our recommendations.

Put the meat in water with a spoonful of salt and the juice of one lemon, and leave overnight. So the lamb will turn out more tender.

Lamb baked in a sleeve with dried apricots turns out to be unusually tasty, such dried fruits only increase the sophistication of the taste of meat.

Ingredients:

Mutton;
dried apricots;
two cloves of garlic;
60 ml white semi-sweet wine.

Cooking method:

1. Rub the lamb meat with any spices, chopped garlic and pour over the wine. If you took our advice and soaked the meat in a saline solution with lemon, then you no longer need to salt the meat. Forget about meat for two hours.
2. We make cuts on the lamb to put pieces of dried apricots in them.
3. We put the stuffed meat in the sleeve and bake for 40 minutes (temperature 200 ° C).

Baked lamb in soy sauce

Not all gourmets prefer lamb, but if you know how to properly cook lamb in the oven, such a meat dish can easily become a favorite.

The main thing is to choose a marinade that will not spoil the dish, but will bring it to perfection.

Ingredients:

Mutton;
five small onions;
six cloves of garlic;
two branches of rosemary and thyme;
soy sauce;
paprika, bay leaf;
olive oil.

Cooking method:

1. Take a medium-sized piece of lamb and marinate it in a mixture of oil, soy seasoning, minced garlic, paprika and thyme.
2. You can bake meat in a sleeve, for this, put onion rings in a bag, spread lamb with rosemary sprigs and lavrushka on top.
3. Cook the meat for 1.5 hours at 200°C. 15 minutes before the end of the process, the sleeve can be cut to get a delicious crust on the surface of the meat.

With potatoes and garlic

Preparing a festive dish of lamb is quite simple. To do this, it is better to take a leg of lamb, and to it - potatoes and garlic, as well as some spicy herbs for flavor.

Ingredients:

Leg of lamb;
two heads of garlic;
potato;
lemon;
1 tsp dried thyme and oregano;
two to three tablespoons of olive oil.

Cooking method:

1. We put the lamb leg on a baking sheet, make several punctures in it and fill them with garlic cloves.
2. Lay potato and garlic cloves around the meat, pour over everything with oil, squeezed lemon juice, spices and herbs. Pour in a little hot water and start baking lamb with potatoes, first 15 minutes at 220 degrees, and then an hour at 190 ° C.
3. After this time, mix the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.

With lemon, thyme and mustard

You can cook a real delicacy from the meat of a young lamb. Thanks to spicy herbs and marinade, the meat is tasty, tender and appetizing.

Ingredients:

1. Lamb loin.
2. Five tablespoons of melted butter.
3. 1 tsp. Dijon mustard and fresh thyme.
4. Two pinches of lemon zest.

Cooking method:

1. For marinade, mix oil, zest, mustard, dried herbs and salt. Carefully rub the loin, cut in portions, and leave for six hours.
2. Place a baking sheet with foil on the lower level of the oven, and place the meat on the wire rack.
3. Fry the lamb for half an hour, turning the pieces from time to time.

Lamb in a pot in the oven

In pots, you can cook many delicious meat dishes, including lamb with vegetables, cereals or dried fruits.

Ingredients:

Lamb (pulp);
a few cloves of garlic;
160 ml of meat broth;
coriander, thyme, rosemary, oregano;
five tomatoes;
a blend of peppers.

Cooking method:

1. Cut the lamb into small cubes and fry for eight minutes in a pan with a small amount of oil.
2. Put the meat in pots, sprinkle it with a mixture of dried herbs and chopped garlic, cover with tomato circles and, if desired, add chopped greens.
3. We cover the pots and simmer the dish for two hours (temperature 180 ° C).

How to cook with vegetables

If you decide to cook lamb, then bake it in the oven along with vegetables. The meat turns out juicy, and the dish itself is bright and truly festive.

Ingredients:

Mutton;
three potato tubers;
carrots and onions;
three tomatoes.

Cooking method:

1. Sprinkle lamb with salt, pepper and other spices of your choice.
2. Cut the potatoes into four slices, tomatoes into small pieces.
3. Put the meat in the form, distribute the vegetables around it, sprinkle the ingredients with oil, add some more spices and herbs.
4. We bake products for 1.5 hours. Lamb can be covered with foil, and 15 minutes before it is ready, remove it. So the meat does not burn and it turns out juicy with a delicious crust.

You can also bake lamb in the culinary sleeve, the meat will be saturated with the juice of vegetables and it will turn out even more tender and soft.
To prepare a truly delicious lamb dish, you will need the meat of a young lamb (up to three months). Such a product is not only more delicate, but also does not have such a specific smell and is rich in nucleic acid, which is essential for our health. If you could not find young meat, then you can buy lamb no older than 18 months, of course, the smell of such meat is already present, but the right marinade and spices will help get rid of it. And most importantly, choose only a fresh product for cooking.

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

Ideal for cooking is the meat of a young lamb. Meat is tasty, very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

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

To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have a beautiful appearance and a fantastic aroma. It is this lamb that will become the crown dish on the festive table.

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

Prepare a good piece of lamb in advance. A shoulder blade or sternum is not bad, you can use the back of a ram.



Salt the meat and sprinkle with spices.



Rub the ingredients well into the meat with your hands.



In a separate bowl, place crushed garlic, chopped tomato. Pour in soy sauce and lemon juice.



For piquancy, add mustard to the bowl with the future marinade.



Mix everything well.



Place the meat in the prepared marinade. Very carefully, dip the lamb in the marinade on all sides. Leave it to marinate in a bowl for 30 minutes.



Roll the meat into a roll and pack it tightly in foil.



Bake lamb at 200 degrees (1.40-2 hours).



Fragrant, tender lamb meat can be served on the table.

How to cook lamb in the oven in the sleeve

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

Products:

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

Technology:

1. Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
2. Grind the spices into powder (or take ready-ground ones), mix with salt.
3. Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
4. Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
5. Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a golden crust appears.

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

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, time cannot be turned back, but it is quite possible to use pots for cooking modern dishes. Below is a recipe for lamb cooked in this way.

Products:

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

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, pat dry with paper towels and cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions in half rings, carrots into thin slices).
3. Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Salt, add spices, put a cube of butter. Top up with warm water, close the lids and place in the oven.
6. Cooking time 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 quite fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes 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 under water, cut into fairly large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Grate lamb well with fragrant marinade.
4. Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
5. Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".

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

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. It is worth trying to cook meat according to the following recipe.

Products:

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

Technology:

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

The perfect marinade for roast lamb in the oven

At the request “the perfect marinade for lamb meat”, the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can you get the perfect composition. And as a basis, you can take such a recipe.

Products:

• Onion - 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 and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak lamb in this marinade for several hours before sending it to the oven.

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

Many do not like lamb because of the specific aroma, but it is almost completely absent in the meat of a young lamb or lamb. When buying, you need to pay attention to the freshness of the meat, the presence of a small amount of fat and film.

For cooking lamb, special spices are not required, but “older” lamb must be marinated. To do this, you can use your favorite seasonings and spices, aromatic herbs.

Some housewives advise soy sauce or lemon; in the Caucasus, tomatoes are usually added.

The best cooking method is baking on a baking sheet, it turns out relatively not troublesome, but at the same time tasty and beautiful.

We are waiting for your comments and ratings - this is very important for us!