Flavored lamb is very popular in many national cuisines. It's easy to cook. The main thing is to choose high-quality young meat. Lamb can be fried, baked, skewered, stewed and stuffed. Spicy herbs, sour berries and fruits, hot spices, tomatoes and wine go well with the recognizable taste of meat.
Lamb with caper sauce
Try some mouth-watering English-style steaks. Fatty aromatic meat will perfectly set off the spicy taste of capers.
You will need:
- 4 lamb leg steaks (185 g each);
- 300 ml of meat broth;
- 30 g butter;
- 2 teaspoons of capers;
- 1 tbsp. a spoonful of marinade from capers;
- 1 tsp flour.
Heat the butter in a skillet. Rinse the steaks, pat dry with a paper towel and fry on both sides for 20 minutes. Transfer the meat to a plate and keep warm.
Use a wooden spatula to remove the burnt meat juice from the pan. Add flour and cook for 1-2 minutes, stirring occasionally. Pour in the broth and boil the mixture until thick and stirring. Add the capers and marinade and cook the sauce for a couple of minutes.
Transfer the steaks to the sauce pan and heat for another 5 minutes. Serve hot. French fries or mashed potatoes are a good side dish.
Moroccan lamb with tomato sauce
A very tasty option is a boneless leg of lamb stuffed with cereals and sour fruits with the addition of spices.
You will need:
- 1.5 kg boneless lamb leg;
- 225 g of prunes;
- 1 stick of cinnamon;
- 100 g of wheat groats;
- 300 ml of cold black tea;
- salt;
- freshly ground black pepper.
For the sauce:
- 300 ml of lamb broth;
- 1 teaspoon tomato paste;
- a pinch of dry mustard;
- 1 tbsp. a spoonful of flour;
- 1 tbsp. a spoonful of butter;
- salt and pepper.
Soak prunes in cold water overnight. Take out the fruit in the morning, remove the seeds. Brew strong black tea, chill it. Put prunes and wheat grits in tea, add salt and freshly ground black pepper. The groats should swell.
Slice the lamb from the bone. Holding the bone with your hand, cut the meat towards the joint, then cut the tendons. Scrape off the meat, rotate the piece, and then carefully remove the bone.
Stuff the leg of lamb with the cereal and prune mixture. Secure the edges of the meat with wooden skewers and weigh the future roast. For every 450 g, you need 24 minutes of frying. This will result in medium-tender meat with a crispy crust. Place the meat on a wire rack and place it in an oven preheated to 200 ° C. Place a baking sheet under the wire rack where the delicious meat juice will drain.
Place the prepared leg of lamb on a dish and keep warm until serving. Prepare the gravy for the stir-fry. Drain the meat juice from the baking sheet into a saucepan, add flour and mustard. While stirring, bring the mixture until thick over medium heat. Add tomato paste and broth, salt and pepper the sauce. While stirring, cook until thick and then add the butter. Whisk the gravy and pour into the gravy boat. Serve with the lamb.
