home wooden buildings Dairy lamb (lamb meat), useful properties, read. Lamb, in the oven Lamb Khashlama

Dairy lamb (lamb meat), useful properties, read. Lamb, in the oven Lamb Khashlama

Lamb in the oven

To cook lamb in the oven you will need lamb meat, preferably ribs, olive oil - 2-4 tablespoons, mustard, preferably Dijon, a few cloves of garlic, rosemary, parsley, salt and black pepper.

Before proceeding with the direct cooking of the lamb in the oven, the meat must be marinated. For the marinade, you need to prepare a special container in which you need to mix mustard, olive oil, garlic, rosemary and parsley. Make several cuts on the meat, coat everything with the resulting mixture and push some of it into the holes formed. The container, together with the meat, should be put in the refrigerator for a period of 1 to 8 hours, while not forgetting to cover tightly with a lid.

As soon as the meat is marinated, it must be pulled out of the pan and put on a baking sheet, previously oiled. The oven must be heated to a temperature of 200 degrees. Bake the meat in the oven for 25-30 minutes. Lamb meat is tender and does not require long-term cooking. After the meat is brought to readiness, it must be removed from the oven and allowed to cool, leaving it in a cool place for 5-10 minutes, and then cut into the desired slices. On the table, lamb is usually served with a side dish of fried potatoes and vegetables. The dish is suitable for creating a festive atmosphere, as well as for a completely ordinary family dinner.

Spanish-style milk lamb baked in the oven

Dairy lambs, that is, those who at the time of slaughter continued to eat the milk of the uterus, have the most delicious and tender meat, the taste of which is incomparable. Proper preparation of meat will help to enhance the taste and aroma of meat, for which the recipe for cooking lamb in the oven in Spanish is quite suitable.

The recipe for the dish is:

To create a culinary masterpiece for a family of 5, you will need several kilograms of lamb meat, pork fat, if desired, it can be replaced with olive oil, water, salt, sauce, garlic and wine vinegar.

Having prepared the ingredients listed above, you can proceed directly to the process of cooking the lamb. The meat is washed, cleaned of the film, if any, rubbed with salt and coated with pork fat. The oven oven is heated to a temperature of at least 180 degrees. Sliced large pieces of meat are placed on a baking sheet and poured with water. Cooking meat in the oven should be 1.5 hours. During this time, the hostess who plans to please her guests and loved ones with a new dish should prepare the sauce, for which she needs garlic, wine vinegar and broth from meat that is cooked in the oven. The sauce is whipped in a mixer. After the sauce is ready, the lamb must be taken out of the oven, turned over and pour over it. This should be done at about the 45th minute of the meat being in the oven.

The meat prepared according to this recipe should cool down and be served with various vegetable salads.

This dish is purely French, although it is successfully prepared in many cuisines of the world, in expensive restaurants, respected stars of the culinary arts prepare racks for a crazy fee, but at home, preparing the dish is quite simple, you just need to find a really good well-fed lamb, and half the job is done.

Preparing the dish is not difficult, you will need lamb meat, mustard, salt and herbs, and of course the oven itself.

Several long shallow incisions are made throughout the fat layer of the square, after which the square is placed fat down in a dry frying pan and fried. You should not worry about the fact that the meat will burn and deteriorate, the fat from the meat will begin to melt and soon the pan will be filled with the right amount of it. As soon as the meat begins to be covered with a beautiful orange crust, it must be turned over and continue to do so until the entire piece is covered with a beautiful fragrant crust.

While the meat is fried, which is called in its own juice, you need to have time to prepare the sauce, for which you need a blender. Breadcrumbs, salt, herbs, olive oil and pepper are ground in a blender.

Fried meat is smeared with a thin layer of mustard, Dijon mustard is needed, but ordinary mustard can be dispensed with. A mass of crackers and herbs crushed in a blender is applied to the mustard.

The oven is heated to 200 degrees, the lamb meat is placed on a baking sheet and baked for 20 minutes until cooked. The finished rack of lamb turns out juicy, fragrant and pleasant to the taste. A dish prepared according to this recipe will have no equal on the festive table.

Young lamb ribs with pistachio tapenade

The French are lovers of delicious nutritious food, flavored with a lot of spicy pasta and spices, especially meat. Naturally, there is no better meat than young lamb, so let's talk about the method of cooking young lamb ribs under French olive, anchovy and caper pasta, thanks to which lamb acquires a unique taste and aroma

For the dish, you need about 0.5 cups of roasted pistachios, the same amount of olives, garlic, oregano, parsley, olive oil, lemon zest, salt, ground black pepper, and of course, the lamb itself.

Tapenade paste is made by simply blending pistachios, olives, garlic, oregano and parsley in a food processor. As the ingredients mix and acquire a homogeneous mass, it is necessary to pour in the olive oil and add the grated lemon zest. After the components of the paste become homogeneous, it can be considered ready and put aside for a while.

Lamb ribs are dipped in black pepper and salt, in this state they should be allowed to stand for about 15 minutes, then put in a pan with olive oil brought to a boil. As soon as a golden brown crust begins to form on the meat, the fire must be reduced, or even completely removed from the stove.

In order not to lose a single extra minute, you can start heating the oven to 200 degrees during frying. The meat is laid out on a baking sheet covered with frying paper and smeared with paste. It is not recommended to keep almost ready meat in the oven for a long time, 5 minutes will be enough, the same amount will be needed for the meat to cool down, after which you can start tasting the dish.

There are no tasteless parts in the meat of the milk lamb, but the lamb shank has a special taste if you know how to properly bake it in the oven.

The hostess, who decided to surprise her husband and children, will have to try and find - firstly, a beautiful juicy drumstick, and secondly, fresh rosemary leaves, fresh green sage and olive oil. You will also need garlic, potatoes, salt and ground black pepper. For the preparation of the side dish you will need fresh vegetables.

The leg of the lamb is washed and cleaned, cut if necessary. Small cuts are made in the meat, where it is necessary to stuff a few heads of garlic crushed in the garlic. The oven should be turned on immediately, so that by the time the preparation of the meat is completed, it has time to warm up to 230 degrees. The drumstick is laid out on a baking sheet, sprinkled with salt, rosemary leaves and pepper, poured with olive oil. Bake in the oven for at least half an hour, turning every 15 minutes. after this time, the oven temperature must be lowered to 190 degrees, pour water over the meat and continue baking for another 1.5 hours, until it is fully cooked. The shin must be turned over at the same interval and watered.

Simultaneously with the meat, potatoes are cooked, its amount depends on the amount of meat. Potatoes are washed, peeled and cut in the most convenient way, you can show your imagination. Sliced potatoes are laid out in a deep baking sheet, poured with olive oil, rosemary and sage are placed on top. You can bake in the same oven at the same time if the size allows. The potatoes keep in the oven for up to 45 minutes, until they are soft.

The finished meat is covered with foil for 10-15 minutes, and then served with potatoes and fresh vegetable salads.

The Greeks, as well as the Armenians, Tajiks and many other nations love everything flavored with a lot of spices, they especially like to cook the meat of young lambs with herbs and spices. One of the old recipes for this preparation is given below.

To cook lamb, you need a fatty rounded leg of lamb, onions, pickles, carrots, bacon, apple cider vinegar, flour, vegetable oil and a large amount of spices. In principle, you can use any spices for cooking meat - ginger, oregano, bay leaf, cumin. You will also need lettuce.

The lamb shank needs to be cleaned and washed, the lard should be cut, the onion should be chopped into rings or half rings. The bacon should be laid out tightly on a baking sheet, put onion and meat on top of it, and then carrots and spices. Next, the dish must be poured with vinegar, diluted with water in a ratio of one to one. You need to stew the meat over low heat, about 1.5 hours. It is faster to cook in the oven, but you will have to refuse vinegar, or pre-marinate the meat pieces.

While the meat is cooking, you can prepare the sauce, for which you need to mix the broth with flour, butter and finely chopped cucumber pulp. The sauce must be heated to almost boiling point and do this for 5 minutes.

The finished lamb is laid out on lettuce leaves and poured with sauce, only after that you can carry the dish to the table.

So, every housewife who used the above recipes can be known as an unsurpassed cook and craftswoman in terms of cooking tender and juicy young lamb meat.

For whom is lamb the most familiar meat? Do you think for oriental people and Caucasian highlanders with their spicy and spicy cuisine? Of course, for them too, but not only! And the famous Irish stew Irish stew? What about Scottish haggis? What about Balkan cuisine? What about Greek moussaka? No matter what you say, lamb is an international and iconic type of meat for a significant part of the population of the planet Earth!

Spring is a great time to start cooking baby lamb and, if you're lucky, lamb too. Every cuisine - be it Southeast Asia, the Mediterranean or the Middle East - has its own specific and unique spices and seasonings for lamb. For example, Greece uses the popular combination of lemon, garlic and rosemary. India - spices with garam masala. In North Africa and the Middle East, it is customary to add sumac, with its exquisite citrus aroma.

What do we know about lamb?

In fact, the average city dweller knows a number of common stereotypes about lamb:

Lamb has a special taste and smell.

Lamb is fatty meat.

It is not known what to do with lamb.

I offer a small educational program for those who want to cook lamb, but don’t really know how to choose and what dishes to make with it.

Lamb is…

In mutton fat is 2-3 times less than in pork, and cholesterol in mutton fat is 2.5 times less than in beef, and 4 times less than in pork. The calorie content of lamb of the 1st and 2nd categories, respectively, is 203 and 165 kcal per 100 g of the product.

There are about the same amount of minerals and vitamins in lamb as in beef and pork. But there is more iron than in pork, by about 30%. And lamb also contains potassium, sodium, calcium, magnesium, phosphorus, vitamins B1, B2, PP.

There is also an interesting opinion that lamb, unlike beef, pork and veal, does not contain the so-called "hormone of fear" i.e. during their lives, lambs and lambs "do not know" about their heavy death.

Lamb or lamb: how to distinguish

Sheep meat is eaten from a few days old to three years old and even older. Milk lamb is considered the most delicious meat: it has a mild taste and delicate texture. The animal is small enough that it can be cooked whole, either in the oven or on a spit; however, with the same success it can be prepared by dividing the carcass into four parts.

Lambs are born at the beginning of the year, so milk lamb meat is considered a seasonal product, available fresh only in late winter and spring.

Also valuable is the meat of young (up to 18 months old) castrated rams or sheep unsuitable for breeding. And also very tasty meat from well-fed sheep, not older than 3 years. It is distinguished by a light red tint, the fat is elastic and white.

The meat of old, poorly fed sheep has a dark red tint, yellow fat. This meat is stringy, and therefore it is best eaten minced.

Share and Prepare

Not superfluous, for those who decide to purchase and cook lamb, it will also be to find out which part of the meat is best suited for frying, stewing, boiling and minced meat.

Traditionally, for minced meat, they take the peritoneum, shoulder blade, trimmings. For cooking and stewing (shurpa, Irish stew) - the peritoneum, the hip part, the drumstick, the shoulder blade, the brisket, the neck, the ribs. For frying, there is a loin, tenderloin, shoulder blade, ribs.

odorous nuances

Lamb and goat meat are distinguished by a specific, characteristic taste that many do not like. Therefore, lamb and goat meat dishes should be seasoned heavily, often using several types of seasonings to season one dish.

Onion, garlic, marjoram, ginger, cumin and spicy sauces are used as seasonings. Garlic is often treated with prejudice. Meanwhile, added in moderation, garlic gives the meat a very pleasant taste.

Often lamb and goat meat is marinated before cooking. Marinating gives the meat a good taste and reduces the cooking time.

Lamb on the bone (Lamb on the Bone), English cuisine

You will need: Lamb leg - 1 kg., Potatoes - 5 pcs., Tomatoes - 3 pcs., Eggplants - 2 pcs., Garlic, salt, pepper, marjoram - to taste.

Cooking: Cut the leg of lamb into 4-5 pieces with bones. Stuff each piece with garlic, salt, pepper, sprinkle with marjoram. Bake in the oven on low heat, drizzling with vegetable oil, 4-5 hours or overnight (very low heat). The meat should be very soft, easily separated from the bone. Half an hour before readiness, add to a baking sheet, cut into large slices of potatoes, tomatoes and eggplant cut lengthwise. Instead of vegetables, you can add rice boiled until half cooked - in this case, drain the resulting fat and pour tomato juice on the baking sheet (rice will absorb it).

Lamb meatballs, Arabic cuisine

You will need: Onion - 4-5 heads, Egg - 3 pcs., Melted butter - 250 g, Vinegar - 100 g, Parsley - 4 sprigs, Barberry - 200 g, Salt, pepper - to taste

Cooking: Season lamb with salt, pepper, sprinkle with vinegar and refrigerate for 3-4 hours. Pass the meat through a meat grinder, season with spices, add a raw egg, mix. From the resulting mass, form small meatballs no more than 1.5 cm thick and fry on both sides in vegetable oil until cooked. Stew barberries in the remaining oil for 20-25 minutes, add finely chopped onion and simmer for another 10 minutes. When serving, decorate the meatballs with a mixture of onion and barberry.

Stuffed ram (Greek cuisine)

You will need: upper part of mutton with neck (from ram 9 kg.), 2 kg. lamb offal (lungs, heart, liver, glands), 4 pieces of lettuce or 12 kg. sorrel, 2 bunches of dill, 4 medium bunches of green onions, 2 cups of rice for soup, salt, pepper to taste, 3 tbsp. l + 1 tbsp. l butter, 1 tsp dry mint

Cooking: Cook offal for 20 minutes. Cut offal into 2 cm pieces. Finely chop all the greens and green parts from the onion. Lightly fry the offal, then the onion, lettuce, dill, and at the end rice. Pour 1 cup of water or broth and cook over low heat for about 20 minutes. Stuff the lamb with minced meat and sew it up. We put on a greased baking sheet and bake at the beginning at 200C. Add a small amount of water and simmer for another 30 minutes, and then at 180C for another 3 hours. Turn over once. Take out and leave to cool for 10 minutes, cut into portions. Minced meat can be served separately.

Irish stew

You will need: 700g young lamb, cut into small cubes, potatoes - 6-8 pieces, cut into cubes, 3 large carrots, peeled and diced, 3 celery stalks, thinly sliced, 3 leeks, thinly sliced, chicken broth 200 ml, 2 teaspoons chopped fresh thyme, 1 teaspoon salt, 1 teaspoon freshly ground pepper, chopped parsley - sprinkle over the dish.

Cooking: Combine lamb, potatoes, carrots, celery, leek, broth, thyme, salt and pepper in a saucepan, stir to combine. Close the lid and simmer over very low heat for about 8 hours. Add parsley before serving.

Rack of lamb with mustard sauce (French cuisine)

You will need: 1 tablespoon plus 2 teaspoons vegetable oil, 1.5 kg lamb steak, Salt and freshly ground black pepper to taste, 2 medium onions, thinly sliced, 70 ml dry white wine, 70 ml chicken broth, 1 tablespoon whole grain mustard, 2 teaspoons tablespoons Dijon mustard, 2 teaspoons chopped thyme

Cooking: Preheat oven to 180°. In a medium skillet, heat 1 tablespoon oil. Rub lamb with salt and pepper. Sear the lamb in a skillet, fat side down, simmer over moderately high heat until browned, about 3 minutes. Turn the meat over and fry for 2 more minutes. Transfer the skillet to the oven and bake for at least 20 minutes. Then turn off the oven and leave for 10 minutes. Pour the remaining 2 teaspoons of oil into a clean skillet and simmer over moderate heat until softened, about 3 minutes. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add broth and bring to a boil. Remove the skillet from the heat. Add mustard seeds and Dijon mustard with thyme. Season the sauce with salt and pepper. Cut the cooked meat into patties and serve with a dollop of sauce on each.

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;
greenery;
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 olive oil to them while stirring to form 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;
greenery;

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 steaks in cold water, pat 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;
greenery;
ground black pepper and salt to taste.

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 the 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.

17.01.2019

Not every professional culinary specialist knows how to properly cook lamb. This meat requires 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 experts 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 fresh and only from trusted suppliers. If you were unable to find dairy lamb on the market, purchase lamb tenderloin, but on condition that the age of the ram is no 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;
sweet pepper - two pieces;
salt;
olive oil - one table. 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 we clean the meat and fat layers with a knife from the bones.
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.
We chop the 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 is an original, healthy meat that is well absorbed by the human body. You can make a lot of dishes with it, it is subjected to a wide variety of heat treatment methods: stew, fry, boil, bake, smoke. The specificity of this meat lies in the fact that not every cook can cook it juicy and tender, not everyone manages to get rid of a specific flavor that not everyone likes.

Indeed, not everyone loves lamb, but those who are “addicted” to it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that emphasize the merits of this meat.

In the East, lamb is the most popular meat, where everyone eats it for any reason. Lamb no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we'll talk about them at the end of the article.

Our culinary specialists cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., mostly baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, not previously subjected to heat treatment and marinated with spices. Another feature of this meat is that it is convenient and efficient to cook a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent solution for the main dish on the festive table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photos of ready-made lamb dishes in the oven, the photo will make your choice conscious and correct. Therefore, one of the tips of experienced chefs: cook that lamb in the oven, the recipes with the photo of which suit you the most in all respects. For example, you liked the recipe for lamb with potatoes in the oven - study it not only by the text of the recipe, but also by the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? To your attention the advice of knowledgeable chefs:

Choose young meat. Milk lamb meat does not have a specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

For roasting, a leg of lamb or its parts, tenderloin or shoulder blade is suitable;

Herbs and spices go very well with lamb, for example, marjoram, thyme, oregano;

Lamb in the oven is baked at a temperature of 220-280 degrees for an hour, a fried crust on the surface of the meat will tell you about its readiness;

When baking, cook a vegetable side dish with lamb - the products are mutually enriched with aromas, it turns out even tastier;

You should always prepare such a dish just before serving; it is not advisable to store baked lamb for a long time, because. its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake in a sleeve. You can open the meat 15 minutes before the end of baking to let it brown a little.

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