Lamb becomes extremely juicy and tender after proper cooking. In order to taste delicious lamb does not necessarily lay out fabulous amounts in restaurants, it is enough just to repeat our recipes at home.
How to cook lamb in the oven?
Ingredients:
- olive oil - 3/4 items;
- dried chili - 1 tbsp. a spoon;
- Dried oregano - 2 tbsp. spoons;
- garlic - 4 cloves;
- parsley - 1 bunch;
- salt, pepper - to taste;
- lamb leg - 3 kg;
- potatoes - 8 pcs.
Preparation
Oven reheat to 260 degrees. In a small bowl, mix the butter, chopped chili, oregano, garlic, chopped parsley and salt with pepper. With the paste obtained, rub the surface of the sheep's leg and spread it on a baking tray. Give the meat brown for about 30 minutes, then lower the temperature in the oven to 200 degrees, cover the mutton with foil and continue cooking for another 40 minutes.
As soon as the mutton in the oven in the foil will allocate fat, we take out the pan, lubricate the leg with fat, and on the sides we stack potato tubers. Lamb with potatoes in the oven will be ready when the tubers become soft, and the temperature of the meat will reach 60 degrees. Before serving, meat should be allowed to rest for 15-20 minutes before cutting.
Lamb's recipe in the oven in the sleeve
Ingredients:
- mutton scapula - 2 kg;
- olive oil - 8 tbsp. spoons;
- oregano - 3 branches;
- rosemary - 3 branches;
- garlic - 4 cloves;
- red wine - 600 ml;
- tomatoes in its own juice - 800 g;
- sugar - 1 tbsp. a spoon.
Preparation
Oven reheat to 220 degrees. Oil pour into a blender and whisk with oregano, garlic and rosemary. Add the salt to the mixture to taste and rub it with a sheep's lamb. Put the meat on a baking tray and bake for 20 minutes, then put the blister in the sleeve and return it to the oven, previously lowering the temperature to 150 degrees. The meat should be baked for about 3 hours, while the sleeve will not let the juice that is released during cooking be evaporated.
Now the sleeve should be carefully opened and filled with wine and tomatoes in its own juice . Carry out a few holes to exit the steam and continue cooking for another 40 minutes. When the meat is ready, remove it and leave to rest before serving, and the sauce is drained into a pan and evaporated until thick.
Skewers of lamb with vegetables in the oven
Ingredients:
For marinade:
- juice 2 lemons;
- lemon peel (grated) - 2 tsp.
- olive oil - 1/4 of a century;
- a mixture of Italian herbs - 1 teaspoon.
For a shish kebab:
- lamb - 750 g;
- red onions - 1 pc .;
- Bulgarian pepper (different colors) - 3 pcs .;
- lard - 6 pieces.
Preparation
We cut lamb into cubes and put them in glassware. Salt and pepper the meat, and then pour it with a mixture of lemon juice, peel, olive oil and herbs. We let the meat marinate for about 10 minutes.
In the meantime, we cut vegetables with large cubes and also put them in a marinade.
The bottom of a large frying pan or baking sheet is covered with foil and we put on it slices of fat. It is the fat that will keep the fat from the meat from being heated from premature smoke. We put the grate on the frying pan and put skewers or skewers with shish kebab on it. Oven reheat to 250 degrees and bake the meat until ready. At the same time, we prepare the shish kebab for the first 10 minutes up to the golden color from above, and then turn it over so that it is browned well from the bottom, where it was blocked by a foil reflecting heat.
Ready-made shish kebab, except for the smell of a fire, will not differ much from the usual version of a dish cooked in nature.