Presenting the lamb recipe, it is worth noting that this meat is in demand and popularity mainly in those regions where the cuisine is based on Asian traditions with the use of products, ingredients, spices and the special specifics of cooking a particular dish, which are just beginning to gradually enter our Slavic mentality of perception.
Lamb is a rather specific meat. In terms of its fat content and calorie content, it is ahead of both beef and even pork. In addition, lamb has only an inherent smell, which is eliminated by preliminary soaking, preferably in a marinade. A correctly chosen piece also affects the quality of the prepared dish. That is why, in order to cook lamb, and you liked the dish, you need to know, if not all the subtleties of Caucasian cuisine, then certainly those that relate to the preparation of lamb.
In order to cook delicious lamb, decide on the meat itself. The meat of a young ram is much softer in taste and has practically no veins. The older the ram, the darker and richer in color the meat. However, acquiring even middle-aged lamb, with the help of the marinade, you can soften it and make it juicier. The marinade in this case is made from a mixture of red wine, mustard and olive oil.
Cooking lamb is not at all difficult, but there are nuances that it is better to know about.
The connoisseurs argue that there is no better meat for cooking barbecue than mutton, but one cooked baked lamb leg, according to all the rules, is worth something!
The famous Georgian lamb chanakhi dish, which belongs to the first courses, has already received various interpretations due to its popularity, which are presented in famous restaurants around the world.
Initially, as the original Georgian version, chanakhi was a soup prepared on the basis of vegetables and lamb meat. Carrots, garlic, tomatoes, onions, spices. The soup is simple to prepare, both in the oven and on the gas stove. Today, mutton canakhi is supplemented with various ingredients, in our case - potatoes, which are baked in a pot, exclusively in the oven, along with lamb meat and various spices.
One of the variants of chanakhi is baked in the oven with the addition of a few decent slices of eggplant cut into rings to the meat of a young lamb and potatoes, which gives the dish not only a peculiar piquancy and pungency, but also an unforgettable taste.
You can cook very tasty lamb according to the modern recipe using mint. The mint leaves are cut off and the pre-salted and peppered lamb meat is thickly covered with these leaves. On a baking sheet, previously greased with two tablespoons of sunflower oil, the meat is laid out and fried. Next, one fourth of a glass of vinegar, half a glass of water, two unpeeled heads of garlic, broken into chives, are added to the fried meat and all this is baked at 200 degrees in the oven for 40-45 minutes. After cooking, it is recommended not to get the meat for 10 minutes. So it will retain all the juiciness.
