Well-cooked lamb tastes delicious. Especially if it is made in a whole piece in a special sleeve. Indeed, in this case, not only the taste and aroma of meat are preserved, but also most of the useful components found in it.
Lamb in a sleeve with mustard seeds
For the recipe, prepare a leg of lamb weighing about 1.5 kg, 1 tbsp. l. coarse table salt, 2 handfuls of granular Dijon mustard, a pinch of spices (cumin, Provencal herbs, rosemary).
Remove all excess fat from the meat, chop off the bones, rinse, dry with a cloth. Grind the herbs in a special mortar, add salt to them. Coat the leg of lamb with the resulting composition, wait 5 minutes, roll the meat in mustard, put it in the refrigerator for about 4-5 hours.
Preheat the oven to 220 ° C. Place the lamb soaked in spices in a roasting sleeve, place on a baking sheet, put everything in the oven for half an hour. After that, reduce the temperature to 180 ° C, cook for another 30 minutes. When the time is up, take out the baking sheet, carefully cut the sleeve on top, pour the lamb juice over the lamb, bake for another 20 minutes until a beautiful crust forms.
If, during baking, the meat juice finds its way out of the sleeve, pour some water onto the baking sheet so that it does not burn.
Fragrant leg of lamb in the sleeve
Take a leg of lamb weighing about 2.5-3 kg, 3 liters of water, 2 star anise stars, a large head of garlic, 50 ml of white wine vinegar, a mixture of 4 peppers, a pinch of thyme, cumin, powdered garlic, coriander, ground paprika, salt.
Wash the lamb under warm water. In a large saucepan, where the whole leg will fit, pour water and vinegar, place the meat so that it is completely covered with liquid. Leave to stand for 7 hours.
Take out the lamb, remove unnecessary fat from it, films that will shrink after being in an acidic environment. Peel the garlic, pass it through a press, put it on a plate, add all the spices to it except star anise and pepper, mix. With a knife in a piece of meat, make small cuts, sprinkle each of them with garlic with spices, add a mixture of peppers, salt. Rub the leg with the remaining herbs, put it in the sleeve with the fat up, put the star anise on top, tie it tightly, let it lie for 2 hours in a warm place. Place the lamb on a baking sheet, bake in an oven preheated to 200 ° C. After about 5-7 minutes, lower the temperature to 180 ° C, cook for 2 hours. Cut the sleeve, pour the juice over the meat, put in the oven for another 20 minutes.
Carrots, potatoes or other vegetables can be baked with meat. They will turn out to be very tasty, as they are saturated with the aromas of meat and its fat.
Lamb in a sleeve with prunes and ginger without pickling
Prepare a 2 kg piece of meat, a few cloves of garlic, 1-2 cm long ginger root, ½ teaspoon of Provencal herbs, salt, pepper, 100-150 g pitted prunes.
Wash and dry the meat. Grate the ginger, pass the garlic through a special press, mix. Coat the lamb with the mixture, salt and pepper. Also, make several cuts on a piece, stick prunes into them. Place everything in a sleeve, bake in an oven preheated to 180 ° C for about 2 hours. Cut open the sleeve, cook further until you get a beautiful golden brown crust. Everything, delicious lamb in the sleeve is ready, serve, cut into portions. For a side dish, offer a salad of fresh vegetables, mashed potatoes, boiled rice.
