Lamb in the oven - general principles and methods of preparation
Properly cooked lamb is not only tasty, but also healthy. Lamb fat is perfectly absorbed by our stomach, without creating an extra load for it. This meat is simply indispensable in dietary nutrition, the lecithin contained in it has the feature of normalizing cholesterol metabolism in the body.
Lamb in the oven - preparation of products
The key to a delicious dish is the right choice of lamb. The best option would be the meat of a young lamb, soft and without a pronounced "smelling". The younger the animal, the brighter its meat, firmer fat and porous bones. The old mutton is dark red in color, stiff and sinewy.
From meat you need to cut the film, cut the tendon. Fat to leave quite a bit.
Lamb in the oven - preparing dishes
Any roomy baking sheet is suitable. In different recipes, a roasting pan and foil may also be needed for these purposes.
Oven lamb - the best recipes
Recipe 1: Lamb in the Slovak oven
The grace of the dish is that all the products are almost not mixed and served whole.
Ingredients
Garlic - 1 head;
vinegar 3% - 1 table. lies .;
fat (if lean meat) - 1 table. lies .;
potatoes - 5-6 tubers;
broccoli - 500 g;
fresh tomatoes and cucumbers;
dill and parsley;
thyme (thyme) and salt - to taste;
lamb - 1 kg.
Cooking method
Disassemble broccoli into inflorescences, rinse well and allow water to drain. Boil water in a stewpan, put cabbage in it and boil it for 10 minutes with the lid closed. Next, broccoli should be thrown into a colander so that the broth can drain back to the stewpan.
Grate the meat with salt, garlic and place on a baking sheet, pre-greased. Place in the oven and fry at medium temperature until the lamb is browned. Next, you need to reduce the fire and periodically pour meat on the allocated juice. If it is not enough, then it is necessary to add a little water in the baking sheet, which will stimulate juice removal.
Puncture lamb with a toothpick, you can determine the degree of its readiness.
Cut the prepared meat into small pieces, put it nicely on a dish, pour meat juice on top and sprinkle with thyme or thyme. Cover the mutton with boiled broccoli, tomatoes, cucumbers and garnish with herbs. Instead of cabbage, you can serve with fried potatoes.
Recipe 2: Oven Lamb Loaf
The loin is cut with a bone into portioned pieces, crumbled with Worcester sauce in eggs and breadcrumbs.
Ingredients
Lamb loin with bone - 12 pieces;
eggs - 3 pcs.;
Worcester sauce - 3 tea lies .;
breadcrumbs - 1 stack.
Cooking method
Preheat the oven to 190 ° C. In a bowl, mix Worcester sauce with eggs. Dip each piece of bread into this mixture and lightly bread in breadcrumbs. Put on a greased baking sheet with any fat and bake for 20 minutes, then turn the meat on the other side and bake for another 20 minutes.
Recipe 3: Leg of Lamb in the Oven
The lamb leg is pickled overnight in a mixture of garlic, rosemary, mustard, lemon zest and honey, and then baked in the oven.
Ingredients
Honey - 4 tables. lies .;
fresh rosemary - 2 tablespoons. lies .;
Ready mustard (not spicy) - 2 tables. lies .;
lemon zest, black pepper and coarse sea salt - 1 teaspoon each. lies .;
chopped garlic - 3 cloves;
lamb leg (2-2.5 kg).
Cooking method
Combine mustard, honey, lemon zest, garlic, chopped rosemary and ground black pepper. Grate lamb with this mixture, which is then refrigerated overnight in a sealed container.
Preheat the oven to 230 ° C. Salt the lamb and put on a roasting pan, i.e. on a wire rack, from which fat will drain onto a baking sheet. Bake for 20 minutes, and then fasten the fire to 200 ° C and keep at this temperature in the oven for about another hour. If the meat starts to burn from above, then you need to cover it from above with foil. It should remain pinkish inside.
Before cutting, let the leg stand for about 10 minutes. Serve with gravy, which is prepared as follows: put the baking tray with the juices left after baking the meat on a stove, add half a glass of water and try to scrape off more carbonized particles from the bottom. Pour half a glass of red wine and thicken the gravy with some starch diluted in water. Heat on a stove, stirring continuously.
Recipe 4: Georgian lamb in the oven with vegetables in Georgian
The meat cooked according to this recipe is very spicy. Vegetables are baked in its juice and served instead of a side dish.
Ingredients
Eggplant - 1 pc.;
potatoes - 700 g;
garlic - 3 coarsely chopped cloves;
onion sliced in thin rings - 1 pc.;
chopped tomatoes - 500 g;
white wine - 3 tables. lies .;
finely chopped oregano greens - 1 table. lies .;
pepper;
salt;
lamb leg - 2.5 kg.
Cooking method
Bake your leg in the oven until the meat turns pink (about 2 hours). In the meantime, you need to chop the eggplant, salt it so that it starts up the juice, and dry it with a paper towel.
Fill the leg of lamb with garlic, grate with pepper and salt. Put in the oven preheated to 220 ° C. About 1 hour before the end of baking, you need to drain the fat from the pan and put the vegetables in it. Pour wine, sprinkle oregano, pepper and salt. Cover the leg with vegetables and bake, do not forget to stir the vegetables to better soak them with juice.
Oven lamb - useful tips from experienced chefs
After a long heat treatment, the lamb becomes a little dry, so you should not overdo it with the time of its preparation.
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