Lamb - although rather fatty meat, it is very tasty and healthy. The product is rich in B vitamins, phosphorus, magnesium, fluoride and other important microelements. Experts say that the meat of sheep and lambs strengthens teeth and gums, helps the heart and blood vessels, and promotes normal digestion. Many classic and original lamb dishes can be easily cooked in the oven, they will delight you with their juiciness and rich taste.
Lamb shish kebab with vegetables
A classic fresh lamb shish kebab cooked in the open air on the grill is an incomparable pleasure. However, you can cook meat very tasty in the oven. For a simple homemade barbecue, you need a kilogram of fresh lamb, preferably a tenderloin, a loin and a little fat tail.
Tendons are cut out of the meat washed and dried with a paper towel, the film, fat streaks are hit, then cut into equal pieces for even baking.
Lamb for barbecue must be marinated. To do this, mix the meat with onion rings (4-5 onions), salt and pepper to taste. Pour a glass of dry wine and a little vegetable oil, then let the mutton stand for 30 minutes.
On a baking sheet you need to lay out foil, on it - pieces of fat tail fat. Peel 5-6 small potato tubers and 3-4 tomatoes. Leave the potatoes whole, cut the tomatoes into rather thick rings. String lamb, fat tail pieces, vegetables on wooden skewers. Add a few slices of bell pepper if desired.
Put a wire rack on a baking sheet with foil, place a kebab on it and bake in the oven at a temperature of 250 ° C. Turn the meat browned from below in a timely manner. When the fat tail is smoking under the kebab, remove the baking sheet from under the wire rack and keep the meat and vegetables in the oven until tender.
Lamb steak in the oven
Lamb loin steaks with a total weight of 600 g (two servings) should be grated with table salt and pepper, and then fried in a saucepan or frying pan on both sides in vegetable oil. In this case, it is necessary to make a large fire. Put peeled and cut red onion into the bowl where the steaks were fried.
In a separate bowl, combine the ingredients for the sauce:
- finely chopped red onion;
- a couple of crushed garlic cloves;
- spices to taste (basil, rosemary, thyme);
- zest from one lemon;
- a tablespoon of butter;
- a glass of dry wine.
Scroll everything in a blender, then pour the steaks with the resulting sauce and bake for 10-15 minutes at a temperature of 180 ° C. A little trick: for the lamb to be juicy, after cooking it must be taken out of the oven, covered with a lid and allowed to stand for 10 minutes before serving.
Lamb kebab in the oven
To prepare kebab from a kilogram of washed and dried lamb pulp, remove films and fat, after which the meat and 100 g of fat tail must be finely chopped with a sharp knife. Stir in 200 g of chopped onion. Add 2 teaspoons of dried dill and basil to the resulting minced meat, pepper to taste, salt and cool for an hour.
Make long, narrow sausage patties from the minced lamb. Each cutlet should be neatly strung on a wood skewer soaked in water. Lay foil on a baking sheet, coat with vegetable oil and lay out kebab. Lay another sheet of foil on top, like a lid.
Bake the kebab in the oven at 200 ° C for half an hour, while from time to time it is necessary to turn the cutlets on skewers. The dish can be served with stewed eggplant, tomatoes and other vegetables, rice, soy sauce.
Roast lamb with pumpkin
Wash and dry 2 kg of lamb. This can be a hind leg without a shank, a ham, or a tenderloin. Squeeze out a glass of lemon juice, pour over the lamb and rub with table salt on all sides. For an original taste and color of the dish, you can also apply a tablespoon of turmeric to the meat in a thin layer.
300 g of onions and the same amount of carrots, peel, rinse, drain and cut into large pieces. Peel 4-5 heads of garlic, peel half of a small melon and cut the flesh into fairly large chunks.
Put the lamb in a greased baking dish, cover with vegetables, pepper to taste, salt and season everything with vegetable oil. Heat the oven to 230 ° C and put the roast lamb in it for 1 hour.
Pots with lamb, vegetables and mushrooms
From a kilogram of lamb pulp, you can make delicious meat with vegetables in half-liter pots for 8 servings. To do this, you need to peel a kilogram of potatoes, a pound of pumpkin, cut into slices and lay the vegetables in layers in a container. Rinse thoroughly in running water and cut into thin slices 200 g of champignons, also arrange in pots.
Peel and chop 4 garlic cloves, chop the lamb. Heat a tablespoon of vegetable oil in a cast-iron pan, add chopped garlic and spices to taste - coriander, dill, cumin and lamb. Fry, stirring, until the meat is browned.
Put the meat with garlic and spices on top of the pots. Next, you need to sauté large grated carrots in vegetable oil, make the last layer of it in containers. Salt each portion to taste, pour boiling water over 2/3 of the pots and keep for 2 hours under tightly closed lids in the oven at 180 ° C.
Lamb shoulder in the oven
To make a juicy and soft lamb shoulder, you need to make a herb and spice sauce for it. To do this, you should:
- peel and crush 2-3 cloves of garlic
- pour garlic with two tablespoons of balsamic vinegar;
- add freshly ground pepper on the tip of a knife;
- put some chopped herbs (oregano, thyme, rosemary).
Grate the mutton well with the resulting mixture, then put in a baking dish on a pillow of herbs and pour over the remaining sauce. Add 250 ml of chicken stock. Bake the spatula for 1 hour in the oven at 180 ° C, periodically pouring over the juice that comes out.
After that, lower the temperature a little, add a little more broth and bring the meat to readiness under a lid or foil. Lamb shoulder can be served with baked or stewed carrots, potatoes, pumpkin.
Lamb on a wire rack
If you plan to deliciously bake a lamb ham, leg, drumstick in the oven, in the evening you need to prepare the meat: clean it from fat, sprinkle with table salt. Crush 6-7 cloves of crushed garlic into a bowl, chop the spices to taste:
- allspice peas;
- Provencal herbs;
- dried juniper fruits;
- half a glass of olive oil.
Grate the lamb with the resulting fragrant mixture, put in plastic wrap and send to the cold overnight. Before cooking, keep the meat at room temperature, heat the oven to 230 ° C. Put the lamb on the wire rack, put the baking sheet down, pour a glass of white wine and a small amount of heated water into it.
After 15 minutes, turn the lamb on the wire rack, and after another 15 minutes lower the oven temperature to 180 ° C and simmer the meat for 1.5 hours. Remove, wrap in foil or hold in a baking sleeve before serving for 20-25 minutes.
Rack of lamb
Before baking the dish, you need to prepare a loin with several ribs - a rack of lamb. Cut off the layers of fat, slightly stepping back from each rib, cut the films between them on both sides and clean the bones from the meat. You can cook whole rack of lamb or divide into portions of 1-2 ribs.
Stir in a bowl:
- half a glass of olive oil;
- freshly squeezed juice of one lemon;
- chopped spicy herbs (a teaspoon each of fresh basil, dried thyme);
- salt and pepper to taste.
Pour the lamb with the resulting mixture and put in the refrigerator to marinate for 30 minutes. While the rack of lamb is marinated, you need to peel the onion, 2-3 cloves of garlic, 200 g of cherry tomatoes and a few small potatoes. Grind everything.
Grease a baking dish with vegetable oil, put lamb grated with garlic, vegetables in it and bake in the oven at 180 ° C for 40-45 minutes.
Lamb goulash
Cut 1 kg of lamb pulp into slices and place in a deep baking sheet, greased with vegetable oil. Add a couple of onions, peeled and cut into half rings, pepper and salt to taste. Mix everything and place in an oven preheated to 200 ° C for 15 minutes. Remove, turn the meat and bake again for 15 minutes.
Mix a tablespoon of flour and the same amount of tomato paste in a bowl, pour in 500 ml of cold water with constant stirring and beat everything well with a mixer. Pour the lamb on a baking sheet with the resulting homogeneous mass, mix the meat with the gravy and keep in the oven for half an hour. Remove, stir again and bring until soft at 180 ° C.
Lamb stew in the oven
Before stewing meat in the oven, rinse a kilogram of lamb in running water, dry it and cut it into pieces. Put in a bowl, season with salt and pepper to taste, add a couple of chopped bay leaves and pour in a glass of vegetable oil. Put the lamb in the cold overnight, marinate. 1 hour before the start of cooking, mix the meat with a tablespoon of crushed garlic.
Put the lamb in glass jars, pour over the marinade and add cold water to the middle of the container. Cover the dishes with foil and place in an unheated oven. Set the temperature to 120 ° C, simmer the stewed lamb for 4 hours, adding water from time to time.
Serve the stew cold or hot. You can immediately, taking out of the oven, roll up the jars or close them with sterile lids, turn them upside down and let them cool under a fleece blanket. Lamb meat can be stored cold all winter.
Lamb with parsley and mint
Cut the boneless leg of lamb on both sides to obtain a flat slab of meat. Remove fat streaks. In a blender bowl, place 10 g (or to taste) of parsley and mint leaves, a couple of garlic cloves, 5 g of hard cheese and a couple of tablespoons of olive oil. Roasted pine nuts will become a highlight of the sauce.
The lamb fillet is rubbed with the resulting mixture, and then rolled into a roll. You can fix it with toothpicks or threads. Lamb is baked in the oven in foil or a sleeve for 1.5 hours at a temperature of 200 ° C.
The finished meat can be cut by removing the toothpicks (threads) and served with parsley. You can also add pesto sauce, which will include the chopped:
- basil;
- parsley;
- olive oil;
- garlic;
- salt;
- Pine nuts.
Lamb in soy sauce
Rinse and dry the loin or part of the leg. Prepare the marinade. Mix well in glass or enamel dishes:
- half a glass of soy sauce;
- half a glass of olive oil;
- freshly squeezed juice of one large lemon;
- 3 minced garlic cloves;
- salt, pepper and coriander to taste.
Coat a baking dish with vegetable oil, put the lamb in it and marinate. Refrigerate overnight. Before cooking, take out the marinated meat and let it stand for a while at room temperature. Bake lamb in soy sauce in the oven for 2 hours at 180 ° C. Serve cooked meat with fresh vegetables.
Hot lamb sandwiches
For quick, hearty and delicious sandwiches in the oven, you need long white buns with or without sesame seeds. They must be cut in half lengthwise, and then fry a little on both sides on a baking sheet or in a toaster.
Put the fried buns with the flesh up, set the upper halves aside, and line the lower halves with washed and dried roman lettuce leaves.
Boil fresh steamed lamb pulp until cooked in salted water. For two large sandwiches, 100 g of meat will suffice. The boiled mutton must be removed from the broth and the moisture allowed to drain.
Then prepare the hot sandwich dressing. Stir in a bowl:
- 1 crushed garlic clove;
- a couple of tablespoons of mayonnaise;
- 1 tablespoon of natural yogurt
- 1 teaspoon of chopped cilantro or parsley, basil.
On each sandwich, place two rings of tomato, then lamb chopped into very thin slices, a tablespoon of Korean carrots and a little prepared dressing. Cover the buns with the other half.
Line a baking sheet with baking paper, put sandwiches on it and bake in the oven for 10 minutes, preheating it at 180 ° C. At the end of cooking, hold the buns a little on the top shelf of the oven until a golden brown crust forms on the sandwiches. Bon Appetit!
