Lamb in the oven - 10 delicious recipes

But this meat has one drawback. As we know, lamb has a specific smell. That is why, firstly, you should always buy this meat from a trusted place where you already know that the lamb there will be tasty and clean and without a strong specific smell.

And secondly, the smell of lamb directly depends on how finely it is cooked. After all, only experienced chefs know the secrets of how to make meat really smell delicious and be tender. Next we will talk about how long to cook lamb so that it is soft and odorless.

How to deliciously bake lamb in foil?

Lamb baked in foil perfectly retains all its beneficial properties, has a fantastic aroma, beautiful appearance and turns out very juicy. You can bake the shoulder, the brisket, and the back part in foil. The marinade for this meat is prepared from fresh tomatoes, soy sauce, lemon and mustard.

Ingredients:

• Lamb – 1.5 kg.
• Garlic – 4–6 cloves.
• Soy sauce – 2 tbsp. l.
• Tomato – 1 pc.
• Mustard – 1 tbsp. l.
• Lemon – ½ pc.
• Salt and spices for meat - to taste.

Cooking process:

1. Sprinkle a piece of lamb for baking to your taste with salt and spices and rub well into the meat.

2. Peel the garlic and chop in a garlic grinder.

3. Chop a fresh tomato and squeeze the juice of half a lemon.

4. Place all these ingredients in a bowl, add mustard and soy sauce and mix well.

5. Place the lamb in a deep bowl and pour the prepared marinade over it. Turn the meat over so that all sides are coated with marinade.

6. Leave the lamb in the marinade for half an hour to marinate.

7. After this time, wrap the lamb in foil and place on a baking sheet.

8. Bake the meat in an oven preheated to 200°C for 1.5–2 hours. For 1 kg of lamb you need 1 hour of baking.

9. Cut the baked lamb into portions and serve with fresh vegetables.

Eat for your health!

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Choose a special marinade

Lamb is famous not only for its smell, but also for its characteristic taste. Sometimes it manifests itself so strongly that it interrupts other ingredients of the dish. Therefore, even after soaking, the methods of which are described above, the lamb is always carefully marinated - the sauces and spices chosen are bright, spicy and spicy. Garlic, marjoram, onions, mustard, ginger and cumin perfectly interrupt the taste. Ideal marinades for lamb:

• onions, tomatoes, olive oil, thyme, chili pepper;
• lemon juice, salt, sugar, suneli hops, black pepper, cilantro, tomato paste;
• only fresh herbs: green onions, cilantro, dill, parsley and tarragon + sparkling water;
• prunes, dry red wine, soy sauce, rosemary.

Interesting fact It is generally accepted that lamb is a dish of the Caucasian peoples. However, its taste is also known to other national cuisines. In Greece, lamb is part of the famous moussaka casserole; in Ireland, it is used to prepare stews. The French love rack of lamb with butter, while the British prefer saddle of lamb in mint sauce.

The hit of the season is berry marinade. Slightly sour in taste, red berries - lingonberries, raspberries, cranberries - go well with lamb. To prepare the marinade, fresh or frozen berries should be pureed in a blender in any combination, salt, pepper and a drop of vegetable oil. You can add sugar, but just a little. This berry mixture is used as a marinade: raw meat rubbed with spices is immersed in it for several hours, or as a sauce for a finished dish.

Step-by-step recipe for cooking lamb with potatoes in the sleeve

In this recipe you are invited to bake lamb along with potatoes. You will get a hearty and tasty lunch, especially relevant in the cold winter time. It is suggested to marinate the meat in chopped onions.

Ingredients:

• Lamb – 1.2 kg.
• Potatoes – 10 pcs.
• Onion – 3 pcs.
• Salt and spices for meat - to taste.

Cooking process:

1. Rinse the lamb and dry it with a kitchen towel.

2. Peel the onions, chop 2 of them on a fine grater or using a blender, and cut one onion into thin half rings.

3. Mix salt with spices and sprinkle the mixture over the meat.

4. Then rub the meat well with onion gruel and place on a plate.

5. Place chopped onion on top of the meat. Cover the meat with a piece of cling film.

6. Leave the meat for 3-4 hours, or better yet overnight, so that it is well saturated with the onion aroma.

7. Peel the potatoes, rinse and cut into large pieces. Sprinkle them with salt and any seasoning you like.

8. Place the marinated lamb along with the potatoes in a culinary sleeve and secure the ends of the sleeve with clips.

9. Place the meat on a baking sheet and prick the sleeve in several places to remove hot steam.

10. Bake lamb in the oven at 180°C for 1.5 hours.

11. Place the finished meat on a beautiful plate, cut into portions and place the baked potatoes next to it. You can decorate the dish with herbs and serve it with a vegetable salad.

Bon appetit!

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Prepared food, cooking

Healthy eating experts are categorically against buying ready-made meals. It is recommended to avoid these departments - cutlets are made from bad minced meat, and salads are made from expired canned food and sausages. There are, of course, exceptions, but more and more often the experts are right. Try to eat at home or in decent cafes and restaurants. Ready-made food from the store is harmful not only to your health, but also to your waistline. If you care about your figure, it's better not to eat this.

If you are a regular customer, try to notice the details. How food is stored, what actions employees begin to perform before closing, whether sellers often change. For example, dishes placed in trays should be covered with cling film. You can't leave spoons in salads! Notice these little things.

1. Old products in new packaging. This is how sweets and cookies, cheese, and candied fruits are often packaged. The goods are packaged in bags, disposable lunch boxes or tightly wrapped in film, and new price tags and markings are pasted on top.
2. Products with expiring dates are always placed in front so that they can be picked up faster. If you want something fresher, reach deeper into the refrigerator.
3. And, of course, in order to sell the product faster, it is offered at a reduced price with a bright “Promotion” sign. Please review all marked down/sale items carefully. Perhaps it’s time for them to go into the trash, and not into your basket!

We just talked about how we are deceived in stores by “reanimating” expired products. Knowing the “technology”, you can protect yourself from deception.

There is only one proven way - to learn to distinguish fresh products from stale and outright rotten meat (and this happens). And we will teach you this.

And, of course, give preference to proven sections and stores! If you have been taking fish in one place for five years, it is unlikely that you will be deceived there. It is better for the seller to be honest, otherwise he will lose customers. Farm products are also relatively safe. If it is in demand, it is quickly sold out. For many suppliers, orders are scheduled a month in advance.

This article was not written to make the reader afraid of everything except apples from their garden. This material is intended to serve as a warning. Feel free to review products and ask questions, assert your rights and demand a refund for expired products.

We suggest you read: How to remove the unpleasant odor of pork meat

And most importantly, did you eat a couple of slices of fish and the product seemed tasteless? Did you feel the scent? Immediately in the trash bin, do not regret the money spent. Treating food poisoning is more expensive!

Soft lamb with potatoes, stewed in a pot

In this recipe you are invited to cook lamb along with potatoes in pots. Our grandmothers once baked meat in the oven using this method. Nowadays, the use of pots allows you to prepare a dish with an unusual aroma and taste. Try it!

Ingredients:

• Lamb (preferably fillet) – 800 g.
• Onions and carrots – 2 pcs.
• Potatoes – 14–16 pcs.
• Garlic – 1 head.
• Hard cheese – 100 g.
• Butter – 2 tbsp. l.
• Vegetable oil – 4 tbsp. l.
• Salt and spices - to taste.

Cooking process:

1. Rinse the lamb fillet under running water and dry with a kitchen towel. Then cut it into small cubes.

2. Peel, rinse and chop the vegetables indicated in the recipe into arbitrary pieces.

3. In heated vegetable oil, fry the pieces of meat until golden brown.

4. In another frying pan, fry the chopped onions and carrots.

5. Then place all the products in the pots in layers.

6. Pour a little vegetable oil into the bottom of each pot and place the fried lamb in the first layer.

7. Place fried onions and carrots on the meat, and garlic slices on top.

8. Place potato slices on the top layer.

9. Add salt, spices and pieces of butter to each pot. Then pour in some warm water.

10. Cover the pots with lids. Bake the meat in the oven at 180°C for 40–50 minutes.

11. Then sprinkle the dish with grated hard cheese and continue baking for another 10-15 minutes.

Bon appetit!

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The best breeds of sheep for meat production in Russia

Delicious lamb baked in the oven with vegetables

By stewing lamb with vegetables, you can use the suggested recipe to prepare a hearty and tasty dish for your family. The recipe is simple and takes little time. Please your loved ones with this wonderful tender and flavorful meat.

Ingredients:

• Lamb on the bone - 4 pieces.
• Onions, carrots, sweet peppers and tomatoes - 2 pcs each.
• Potatoes – 4 pcs.
• Vegetable oil – 1/3 tbsp.
• Garlic – 4 cloves.
• Cumin (seeds) – 1 tbsp. l.
• Salt, pepper, parsley and basal - to taste.
• Water – 3 tbsp.

Cooking process:

1. First, prepare all the necessary vegetables for cooking the dish. Clean them and rinse them well.

2. Cut carrots, potatoes and bell peppers into small cubes.

3. Chop the onion into half rings.

4. Chop the garlic using a garlic grinder.

5. Cut the tomatoes into slices.

6. Wash the greens (parsley and basil) and finely chop them.

7. Rinse the lamb pieces, dry with a paper towel and pound a little.

8. Fry the meat over high heat until golden brown. Fry for 5-7 minutes on each side.

9. Then add chopped onions and carrots to the meat and fry for another 8-10 minutes without reducing the heat. Transfer the fried meat to the container in which you will simmer in the oven.

10. Then fry the chopped bell peppers in a frying pan for 4-6 minutes and sprinkle with cumin.

11. Add tomato slices and potatoes to the pepper, add salt to your taste, sprinkle with chopped herbs and fry for another 5-6 minutes.

12. Place these fried vegetables in a bowl with meat. Add chopped garlic and cover with clean water.

13. Place the dish with meat and vegetables in the oven preheated to 180°C for 1 hour. You can cover the dish with a piece of foil.

14. Tasty and tender lamb with vegetables is ready.

Bon appetit!

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Traditional soup-kharcho

Ingredients:

• lamb (flesh) – half a kilo;
• onions – 3 heads;
• dry rice – 5 dessert spoons;
• large tomatoes – 5 pcs.;
• salt, peppercorns, vegetable oil;
• cilantro, parsley, dill - 1 bunch;
• fresh garlic – 5 cloves;
• dry bay leaf – 4 pcs.

Preparation:

1. Rinse the meat well and cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
2. Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
3. Fry chopped onion until golden brown. Add tomatoes. Cook for another quarter of an hour together.
4. Transfer the contents of the frying pan to the meat. After boiling, add the cereal.
5. Add salt, peppercorns, bay leaves. Basil goes well with this lamb soup, both fresh and dry. Cook for another 10 - 12 minutes.

Lamb stew recipe. Calorie, chemical composition and nutritional value

Add crushed garlic to the already prepared treat. Leave it to steep under a tightly closed lid for at least 1 hour.

How to deliciously cook lamb ribs in the oven?

Lamb ribs are quickly fried, and vegetables and spices give them an unusual pleasant smell and taste. According to the proposed recipe, you can easily and simply prepare a dish from them for the family table. The ribs need to be pre-marinated. We bake them in the sleeve.

Ingredients:

• Lamb ribs – 1.7 kg.
• Potatoes – 8 pcs.
• Sweet pepper – 4 pcs.
• Eggplant – 2 pcs.
• Onions and carrots – 2 pcs.
• Mayonnaise – 3 tbsp. l.
• Salt and pepper - to taste.

Cooking process:

1. Rinse the lamb ribs well, dry with a kitchen towel, cut into portions and chop the bones in half.

2. For the marinade, chop the garlic in a garlic sauce and mix it with mayonnaise. Add salt and pepper to this mixture to your taste.

3. Spread the ribs with the resulting garlic-mayonnaise mixture, place in a bowl, cover with a piece of cling film and leave to marinate for 3-4 hours.

4. After this time, you can start preparing the dish.

5. Peel and rinse all vegetables.

6. Chop the onion into quarter rings and grate the carrots on a coarse grater. Fry these vegetables in heated vegetable oil until golden brown.

7. Cut the peppers and eggplants (they can be replaced with zucchini) into medium cubes, add salt and mix.

8. Cut the potatoes into slices.

9. Place chopped raw vegetables in a baking bag as the first layer.

10. Place fried onions and carrots on them.

11. Place the marinated pieces of ribs on top of the roast.

12. Pour juice from raw vegetables into a bag.

13. Secure the ends of the bag with clips and pierce it in several places on top to allow hot air to escape during baking.

14. Bake the ribs in the oven at 180°C for one and a half hours.

Bon appetit!

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Removing odor with kefir

Thus, there will be no trace of the smell of lamb left! In addition, the use of kefir perfectly softens the fibers of lamb. This will have to be done, by the way, if the meat is not fresh enough and soft and juicy. This usually happens after repeated freezing.

So, to prepare the kefir marinade, pour a liter of kefir into a bowl. Add one or two cloves of garlic. Add finely chopped herbs and salt there. Then mix all the ingredients and immerse the flavored lamb in the resulting kefir mixture. Cover the meat with a lid and place in the refrigerator until evening.

After six to eight hours of marinating, the specific smell will go away. Meat soaked in kefir can be cooked for dinner! You can fry a tender lamb, just close the windows and doors, otherwise your neighbors will salivate!

Juicy lamb shish kebab in the oven

This traditional dish can be prepared not only by a man, but also by the hostess in her oven. It will turn out no less tasty than over an open fire. The most ideal meat for it is lamb tenderloin. This recipe asks you to marinate the meat in a lemon-onion marinade.

Ingredients:

• Lamb tenderloin – 1 kg.
• Fresh lard – 400 g.
• Onion – 2 pcs.
• Lemon – 1 pc.
• Spices (hot pepper, ground coriander, turmeric) – 1 pinch each.
• Salt - to taste.

Cooking process:

1. Rinse the lamb tenderloin well, remove any layers of fat and sinew and dry it with a kitchen towel. Cut the meat into pieces, as for a regular kebab, and place it in a bowl.

2. Remove the skin from the lard and cut it into small cubes.

3. Peel the onions and chop them either on a grater, in a meat grinder with a fine grid, or in a blender.

4. Place the chopped onion in a bowl, add all the spices specified in the recipe and stir.

5. Pour squeezed lemon juice over the meat, add onion and spices to it and mix well.

6. Place the meat in the refrigerator for several hours to marinate.

7. Then place the marinated meat on kebab skewers.

8. Cover a baking sheet with foil and spread the chopped lard evenly on it.

9. Place a baking rack on a baking sheet and place the skewers with meat on it.

10. Bake the kebab in an oven preheated to 250°C. Turn the skewers periodically while baking. When the lard on the baking sheet begins to smoke, the kebab is ready. The dish can be served to guests.

Bon appetit!

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Removing odor with kefir

How to deliciously fry lamb

Many people do not cook lamb because of its specific smell, and this is completely in vain! After all, it’s easy to get rid of an unpleasant specific smell. Ordinary kefir will help with this. It is enough to soak the meat in kefir and let it sit for six to eight hours. Thus, there will be no trace of the smell of lamb left! In addition, the use of kefir perfectly softens the fibers of lamb. This will have to be done, by the way, if the meat is not fresh enough and soft and juicy. This usually happens after repeated freezing.

So, to prepare the kefir marinade, pour a liter of kefir into a bowl. Add one or two cloves of garlic. Add finely chopped herbs and salt there. Then mix all the ingredients and immerse the flavored lamb in the resulting kefir mixture. Cover the meat with a lid and place in the refrigerator until evening.

After six to eight hours of marinating, the specific smell will go away. Meat soaked in kefir can be cooked for dinner! You can fry a tender lamb, just close the windows and doors, otherwise your neighbors will salivate!

How to bake lamb kebab in the oven?

This is a recipe for preparing delicious food on sticks or skewers. This cooking method is rare and therefore always arouses interest among adults and even children. The secret of its preparation is long-term kneading of the minced lamb, which makes the minced meat dense: it holds tightly on the skewers and does not fall apart. Bread and eggs are not added to the minced meat.

Ingredients:

• Minced lamb – 1 kg.
• Garlic – 4 cloves.
• Onion – 1 pc.
• Salt, pepper, turmeric and curry - to taste.

Cooking process:

1. Place the minced lamb in a deep bowl.

2. Peel the onion and chop it into small cubes.

3. Peel the garlic and cut it into thin slices.

4. Sprinkle the minced meat with salt and spices to your taste, add chopped onions, garlic and knead long and thoroughly.

5. Then with wet hands we form lula kebab on skewers or sticks. We take approximately the amount of minced meat for one cutlet, distribute it on a skewer and shape it into a sausage. Do not make thin sausages, otherwise the dish will turn out very dry.

6. Grease a baking sheet with vegetable oil and carefully place the formed products on it.

7. Bake lula kebab in the oven preheated to 180°C for 30 minutes.

8. Serve the prepared dish with fresh herbs, vegetables and pita bread.

Bon appetit!

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Choice

Pancakes are quick and tasty - 132 delicious homemade recipes
You need to take the meat of a young animal, all experts and amateurs agree on this. “An adult ram has too strong a smell,” says Ruslan Zakirov, chef of the Kuznya restaurant (St. Petersburg), “so it’s better to take lamb, but in any case, the first factor when choosing meat on the market is its aroma . It depends on many factors, on how the animal was kept, how well it was fed, how it was slaughtered. There should be a fresh, non-repulsive smell.”

Article on the topic: Flank of lamb and shoulder of a kid

Preparing unusual dishes for the New Year It is also important to look at the fat, it should be white, but in no case yellow

“I always choose a young lamb: I pay attention to the color of the meat (it should be pink) and bones (white or pink), advises Ellan Davidyan, chef of the PLOV Project restaurant. “I always take pieces with a minimum of fat and weighing up to 1.5 kg - no more.”

Juicy leg of lamb baked in the oven

We present to your attention a recipe for preparing a leg of lamb for a special holiday, because the large size of this meat will allow you to feed many guests at once. It is suggested to bake the leg in foil, so the meat will be juicy, flavorful and look amazing.

Ingredients:

• Leg of lamb – 2.5 kg.
• Prunes – 200 g.
• Carrots m 1 pc.
• Onion – 2 pcs.
• Garlic – 6–8 cloves.
• Lemon – 1 pc.
• Parsley – 1 bunch.
• Olive oil – 4 tbsp. l.
• Salt and spices - to taste.

Cooking process:

1. Lamb ham must first be marinated. To do this, pour spices into the bowl (it can be basil, Provençal herbs, a mixture of peppers), add finely chopped parsley, squeezed lemon juice, minced garlic and the required amount of olive oil. Stir everything thoroughly.

2. Rinse the lamb leg with cold water and dry with a kitchen towel.

3. Rub it with the prepared marinade, wrap it in foil and place it in a cold place to marinate for 12 hours.

4. After this time, rub the pickled ham with a mixture of salt and mustard. Then make multiple punctures on it with a sharp knife and place pre-soaked prunes in them.

5. Place the ham on a baking sheet lined with foil.

6. Peel the onions and carrots, cut them into pieces and place them around the ham.

7. Wrap the foil tightly.

8. Place the ham in the oven preheated to 220°C and bake for 1 hour.

9. Then reduce the temperature to 180°C, unfold the foil on top and pour the resulting juice over the ham.

10. Wrap the foil and bake the meat at this temperature for another 1 hour.

11. Let the baked meat stand in the switched off oven for some more time, and then transfer it to a large beautiful dish and serve.

Bon appetit!

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Secrets of marinating

It's up to you to decide whether to do it or not. If you get a good piece without an unpleasant smell, tender and juicy, you can skip this step. If you have something tough in front of you, it is better to invite such a ram to bathe in a fragrant dressing. It should last from 3 to 5 hours.

What combinations should I use? We recommend juice, but not lemon juice, but apple juice. It does not change the original taste, perfectly saturates the meat, and gives it a slight fruity smell. You can supplement this base with adjika, paprika, and a mixture of peppers.

If you come across a soft piece, you can leave only the minimum that allows the flavor to reveal itself - spices (rosemary, thyme, saffron, mint, ginger). They should be added at the very end, so that guests first feel the unique main ingredient and only then the trail of herbs.