Lamb dishes are distinguished by their rich aroma and taste. Lamb can be used in different dishes: first, second, as a barbecue. Only if you cook this type of meat for a long time, it will become tough and dry, it can lose its unique aroma. To prevent this from happening, cook the lamb in foil or fry it according to a special recipe.
Lamb in foil recipe
Ingredients:
- 2 kg of lean lamb loin;
- 2 glasses of milk;
- 3 onions;
- 3 cloves of garlic;
- 4 stalks of leeks;
- Tabasco sauce, salt, pepper, fresh parsley.
Rinse the lamb, soak in milk for a day. Stuff the loin with thin strips of garlic, peel the ribs so that the meat does not burn during frying. Sprinkle with chopped onions and carrots and drizzle with Tabasco sauce. Wrap the meat in foil and bake over medium heat for two hours. Try not to cook the lamb for longer.
Serve the finished dish garnished with leek rings and fresh parsley. Sour-apple or sour cream sauce is well suited to such a roast.
The recipe for fried lamb "Zulfiya"
Ingredients:
- 500 g lamb tenderloin;
- 1/2 cup rice;
- 100 g of green peas;
- 2 carrots, 2 large apples;
- butter, fresh herbs.
Cut the lamb into small pieces. Heat the butter in a skillet, fry the meat, salt and pepper to taste. Rub the apples on a large grater, add to the skillet. Cook the meat and apples for another ten minutes. Rinse the rice, place on top of the lamb. Cut carrots into cubes and place over rice. Pour 1 1/2 cups of plain water, season with salt.
Cook until the rice is soft, then add the green peas, stir, simmer together for another ten minutes. Sprinkle the finished dish with fresh herbs, serve hot.
