Lamb's loin is juicy and very tasty meat, which looks terrific on the table. Restaurant taste and serve will provide our affordable and easy-to-use recipes, among which every fan of the loin can find a variation to your taste.
Lamb chop on bones - recipe with rosemary and vegetables
Ingredients:
- potatoes - 500 g;
- lamb chop - 2 kg;
- olive oil - 2 tsp;
- rosemary - 2 branches;
- mushrooms - 6 pieces;
- tomatoes - 2 pieces;
- garlic - 3 cloves;
- asparagus - a bunch;
- maple syrup - 1/4 tbsp.
Preparation
The oven is heated up to 180 ° С. Washed and dried potatoes are laid out on a baking sheet. Korejku (2 whole pieces) we grease with oil, sprinkle with salt and rub with rosemary. Spread the meat over the potatoes and put in the oven for 20 minutes. After the time has passed, add the mushrooms, asparagus, tomatoes and garlic directly to the baking tray. We continue baking for another 5-10 minutes, until the meat is ready.
Lamb pieces are covered with foil and leave for 10 minutes, and the vegetables are watered with maple syrup and cook for another 10 minutes.
Lamb chopped "Paprikash" in the oven - recipe
Stewed for a long time meat, literally melts in the mouth. Lamb "Paprikash" is not an exception. The riot of the flavors of the ready-made dish can turn a head even to the most experienced eater.
Ingredients:
- butter - 30 g;
- olive oil - 2 tbsp. spoons;
- lamb chopped - 6 pieces;
- onions - 2 pcs .;
- cumin - 1 teaspoon;
- paprika - 1 1/2 tbsp. spoons;
- garlic - 4 cloves;
- bay leaves - 2 pcs .;
- sweet pepper - 2 pcs .;
- tomato paste - 1 tbsp. a spoon;
- tomatoes in its own juice - 400 g;
- beef broth - 375 ml;
- red wine - 1 item;
- red wine vinegar - 1 1/2 tbsp. spoons;
- potatoes - 2 pieces;
- parsley - 2 tbsp. spoons.
Preparation
The oven is heated to 170 ° C. Half the butter melted and mix it with a tablespoon of olive oil. Fry lamb until golden crust on both sides. On the remaining oil fry onions for about 10 minutes, add to it cumin, paprika, garlic and laurel leaves.
We put the koreika in a brazier, pour a mixture of broth, wine, tomatoes and tomato paste, put the sweet pepper and bring the liquid to a boil on the stove. After, we move the brazier into the oven for an hour and a half. After the time is over, add the potatoes and cook for another half an hour. We serve the dish, sprinkling with parsley.
If you want to cook a lamb chop on this recipe in a multivark, then use the "Quenching" mode for 2 hours.
Lamb chops on a grill - recipe
By special delicious it turns lamb loin on the grill. Fast roasting allows the meat to remain juicy and tender, slightly pinkish inside. Spicy meat perfectly sets off fresh sour cream sauce with coriander.
Ingredients:
- olive oil - 1 tbsp. a spoon;
- ground cumin - 1 teaspoon;
- ground coriander - 1 teaspoon;
- garlic - 1 clove;
- loin - 12 pieces;
- Greek yogurt - 1 item;
- coriander fresh - 1 bunch;
- salt, pepper - to taste.
Preparation
Mix olive oil, ground cumin, ground coriander and garlic, and then rub the mass with a mortar. With the resulting fragrant mixture we rub pieces of mutton lamb and additionally season with salt and pepper. Leave the meat soaked in taste and aroma in the refrigerator for at least half an hour. After the time has elapsed, we warm up the brazier and fry the meat on it for 2-3 minutes on both sides, if you are a fan of the degree of readiness "medium". We leave the mutton ready to rest, and in the meantime we prepare a simple dip-dip from Greek yoghurt (or sour cream), fresh coriander, salt and pepper. Bon Appetit!