Lamb in the oven - general principles and methods of cooking
Properly cooked lamb is not only tasty, but also healthy. Lamb fat is perfectly absorbed by our stomach, without creating an extra load for it. This meat is simply indispensable in the diet, lecithin contained in it has the peculiarity of the normalization of cholesterol metabolism in the body.
Mutton in the oven - food preparation
The key to a delicious dish is the right choice of lamb. The best option would be the meat of a young lamb, soft and without pronounced “smell”. The younger the animal, the brighter its meat, firmer fat and porous bone. The old lamb is dark red in color, hard and wiry.
With meat you need to cut the film, cut the tendons. Fat leave quite a bit.
Mutton in the oven - preparing dishes
Any roomy baking tray will do. In different recipes for this purpose you may also need a roaster and foil.
Mutton in the oven - the best recipes
Recipe 1: Mutton in the oven in Slovak
The elegance of the dish is that all products are almost not mixed and are served whole.
Ingredients
Garlic - 1 head;
Vinegar 3% - 1 table. lodges .;
fat (if lean meat) - 1 table. lodges .;
potatoes - 5-6 tubers;
broccoli - 500 g;
fresh tomatoes and cucumbers;
dill and parsley;
thyme (thyme) and salt - to taste;
lamb - 1 kg.
Method of preparation
Broccoli disassembled into inflorescences, rinse well and allow to drain water. In a skillet, boil water, put the cabbage there and boil it for about 10 minutes with the lid closed. Then broccoli should be poured into a colander so that the broth can flow back to the skillet.
Grate the meat with salt, garlic and place on a baking tray, pre-greased. Place in the oven and fry at medium temperature until the lamb is reddened. Next, you need to reduce the fire and periodically water the meat with prominent juice. If it is not enough, then it is necessary to pour some water into the baking sheet, which will stimulate the secretion of juice. By piercing the lamb with a toothpick, you can determine the degree of its readiness.
Cut the finished meat into small pieces, lay nicely on a dish, pour over meat juice and sprinkle with thyme or thyme on top. Lamb impose boiled broccoli, tomatoes, cucumbers and garnish with greens. Instead of cabbage can be served with fried potatoes.
Recipe 2: Mutton in the oven
Brisket is cut with a bone into portions, rolls with Worcester sauce in egg and bread crumbs.
Ingredients
Lamb brisket with a bone - 12 pieces;
eggs - 3 pcs .;
Worcestershire sauce - 3 cu. lodges .;
breadcrumbs - 1 stack.
Method of preparation
Preheat oven to 190 ° C. In a bowl, mix the Worcester sauce with the eggs. Each piece of loin dipped in this mixture and lightly roll in breadcrumbs. Put on a greased baking sheet with any fat and bake for 20 minutes, then turn the meat to the other side and bake for another 20 minutes.
Recipe 3: Leg of lamb in the oven
Sheep leg marinated overnight in a mixture of garlic, rosemary, mustard, lemon zest and honey, and then baked in the oven.
Ingredients
Honey - 4 table. lodges .;
fresh rosemary - 2 table. lodges .;
Ready mustard (not spicy) - 2 table. lodges .;
lemon peel, black pepper and coarse sea salt - 1 tea. lodges .;
crushed garlic - 3 cloves;
leg of lamb (2-2.5 kg).
Method of preparation
Mix mustard, honey, lemon zest, garlic, chopped rosemary and ground black pepper. Grate the lamb with this mixture, which is then placed in the refrigerator overnight in a sealed container.
Preheat oven to 230 ° C. Salt the lamb and put it on a roasting pan, i.e., on the grid, from which the fat will be drained to the baking tray. Bake for 20 minutes, and then screw the fire to 200 ° C and keep at this temperature in the oven for about an hour. If the meat starts burning on top, then you need to cover it from above with foil. It should remain pinkish on the inside. Before cutting, let your leg stand for 10 minutes. Serve with gravy, which is prepared like this: put a baking sheet with juices left after baking the meat on the stove, add a half cup of water and try to scrape more charred particles from the bottom. Pour half a cup of red wine and thicken the gravy with some starch diluted in water. Heat on the stove, stirring continuously.
Recipe 4: Mutton in the oven with vegetables in Georgian
The meat prepared according to this recipe is very spicy. Vegetables are baked in its juice and served instead of a side dish.
Ingredients
Eggplant - 1 pc .;
potatoes - 700 g;
garlic - 3 cloves, coarsely chopped;
onion chopped into thin rings - 1 pc .;
sliced tomatoes - 500 g;
white wine - 3 table. lodges .;
chopped oregano - 1 table. lodges .;
pepper;
salt;
leg of lamb - 2.5 kg.
Method of preparation
Leg bake in the oven until the meat turns pink (about 2 hours). In the meantime, you need to chop the eggplant, salt it, so that he put the juice, and dry with a paper towel.
Chop the leg of lamb with garlic, grate with pepper and salt. Put in a preheated to 220 ° C oven. Approximately 1 hour before the end of baking meat, you need to drain the fat from the pan and put vegetables in it. Pour wine, sprinkle with oregano, pepper and salt. Cover the leg with vegetables and bake, not forgetting to stir the vegetables for the best impregnation with juice.
Mutton in the oven - useful tips from experienced chefs
After a long heat treatment, the lamb becomes dryish, so you should not overdo it over time with cooking.
