How to make lamb soft and juicy. Oven lamb recipe

05.05.2020

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 unnecessary stress for it. This meat is simply irreplaceable in dietary nutrition, the lecithin contained in it has the feature of normalizing cholesterol metabolism in the body.

Lamb in the oven - preparing food

The key to a delicious meal is right choice lamb. The best option would be the meat of a young lamb, soft and without pronounced "odor". The younger the animal, the lighter its meat, firmer fat and porous bones. Old mutton is dark red in color, tough and sinewy.

Films must be cut from meat, tendons must be cut out. Leave very little fat.

Lamb in the oven - preparing dishes

Any large baking sheet will do. V different recipes a brazier and foil may also be needed for these purposes.

Lamb in the oven - the best recipes

Recipe 1: Lamb in the oven in Slovak

The elegance of the dish is that all the products are hardly mixed and are served whole.

Garlic - 1 head;

vinegar 3% - 1 table. lies .;

fat (if lean meat) - 1 table. lies .;

potatoes - 5-6 tubers;

broccoli - 500 g;

fresh tomatoes and cucumbers;

dill and parsley;

thyme (thyme) and salt - to taste;

Disassemble the broccoli into inflorescences, rinse well and let the water drain. Boil water in a saucepan, place the cabbage there and, with the lid closed, boil it for about 10 minutes. Then, the broccoli should be thrown into a colander so that the broth can drain back into the saucepan.

Grate the meat with salt, garlic and place on a baking sheet previously greased with fat. Place in the oven and fry at medium temperature until the lamb is browned. Next, you need to reduce the fire and periodically water the meat with the juice that stands out. If it is not enough, then you need to add a little water to the baking sheet, which will stimulate the secretion of juice.

Puncture the mutton with a toothpick, you can determine the degree of its readiness.

Cut the finished meat into small pieces, lay beautifully on a dish, pour the meat juice on top and sprinkle with thyme or thyme. Cover the lamb with boiled broccoli, tomatoes, cucumbers and garnish with herbs. Serve with fried potatoes instead of cabbage.

Recipe 2: Lamb loin in the oven

The loin is cut with a bone on portions, topped with Worcester sauce in egg and breadcrumbs.

Lamb loin with bone - 12 pieces;

Worcestershire sauce - 3 tsp lies .;

bread crumbs - 1 stack.

Preheat the oven to 190 ° C. In a bowl, combine the Worcestershire sauce with the eggs. Dip each piece of loin into this mixture and lightly roll in breadcrumbs. Put on a baking sheet greased with any fat and bake for 20 minutes, then turn the meat over to the other side and bake for another 20 minutes.

Recipe 3: Leg of lamb in the oven

The leg of lamb is marinated overnight in a mixture of garlic, rosemary, mustard, lemon zest and honey, and then baked in the oven.

fresh rosemary - 2 tablespoons. lies .;

ready-made mustard (not spicy) - 2 tablespoons. lies .;

lemon peel, black pepper and coarse sea salt - 1 tsp each lies .;

chopped garlic - 3 cloves;

leg of lamb (2-2.5 kg).

Combine mustard, honey, lemon zest, garlic, chopped rosemary and black pepper. Grate lamb with this mixture, which then place in the refrigerator overnight in a sealed container.

Preheat oven to 230 ° C. Salt the lamb and put it on the roasting pan, that is, on the wire rack, from which the fat will drain onto the baking sheet. Bake for 20 minutes, and then turn the heat to 200 ° C and keep at this temperature in the oven for about an hour. If the meat starts to burn from above, then you need to cover it on top with foil. It should remain pinkish on the inside.

Before cutting, let the leg settle for about 10 minutes. Serve with the gravy, which is prepared as follows: put a baking sheet with the juices left over after baking the meat on the stove, add half a glass of water and try to scrape off more charred particles from the bottom. Pour in half a glass of red wine and thicken the gravy with some starch diluted in water. Heat on a stove, stirring constantly.

Recipe 4: Lamb in the oven with Georgian vegetables

The meat prepared according to this recipe is very spicy. Vegetables are baked in its juice and served as a side dish.

potatoes - 700 g;

garlic - 3 coarsely chopped cloves;

onion cut into thin rings - 1 pc .;

chopped tomatoes - 500 g;

white wine - 3 tablespoons. lies .;

finely chopped oregano greens - 1 table. lies .;

leg of lamb - 2.5 kg.

Bake the leg in the oven until the meat turns pink (about 2 hours). In the meantime, you need to chop the eggplant, salt it so that it lets out the juice, and pat it dry with a paper towel.

Stuff the leg of lamb with garlic, rub with pepper and salt. Put in an oven preheated to 220 ° C. About 1 hour before the end of baking the meat, drain the fat from the baking sheet and put the vegetables in it. Drizzle with wine, sprinkle with oregano, pepper and salt. Cover the leg with vegetables and bake, not forgetting to stir the vegetables to soak them better with the juice.

After prolonged heat treatment, the lamb becomes dryish, so you should not overdo it with the cooking time.

Lamb ranks fourth in calorie content among meat varieties. Lamb fat is easily absorbed by the stomach, without creating stress. The meat of a young lamb or milk lamb is indispensable in dietary nutrition, as it contains a sufficient amount of lecithin, which normalizes the metabolism of cholesterol in the body. Properly cooked lamb in the oven has excellent taste and healthiness.

Lamb is chosen in a light red color, with white and elastic fat, it is not cooked for a long time, so it loses its incredible aroma, becomes tough and dry. The recipes depend on the culinary tradition. In the East, it is cooked with dates or apricots, Mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, they prefer lamb with potatoes, flavored with thyme or marjoram. The taste of fat is beaten off with mint sauce and vinegar. From alcoholic beverages red wine is suitable.

How to determine the quality of meat

The first thing to look for is color and intermuscular fat. The lighter the piece (light red or pinkish), the younger and fresher the meat. The burgundy brown color indicates that the meat of an old animal and is unlikely to turn out tender and tasty dish... White fatty layers indicate freshness. If the fat is yellowish and loose, it is better not to buy such meat.

High quality lamb is firm to the touch and elastic. If you smell it, there should be no mustiness or rottenness. The denser the structure, the older the animal. If you buy a milk lamb (up to 8 weeks) or a young lamb (up to 3 months), keep in mind that usually lambs are born from January to March.

Sometimes in stores they sell defrosted lamb, which is passed off as fresh. Such meat can be easily identified by checking for elasticity by pressing on a piece. If the dimple does not even out and the surface turns bright red, it is thawed. Secondary freezing and improper defrosting leads to a loss of taste and nutritional qualities.

Country lamb in Slovak

The grace of rustic lamb lies in the fact that the products are practically not mixed and are served whole.

Ingredients

Servings: 10

mutton 1 kg
garlic 1 PC
vinegar 3% 1 tbsp. l.
fat (if the meat is lean) 1 tbsp. l.
potato 6 pcs
broccoli 500 g
salt, spices to taste

Per serving

Calories: 197 kcal

Proteins: 17.5 g

Fats: 14 g

Carbohydrates: 0 g

1 hour. 40 minutes Video Recipe Print

Disassemble the broccoli into inflorescences, rinse well.

Boil water in a saucepan, add cabbage. Cook for 10 minutes under closed lid, then fold in a colander.

Grate lamb with garlic, sprinkle with salt, place in a greased baking sheet.

Bake in the oven at medium temperature until lightly browned (30 minutes). Then reduce the temperature and continue cooking, periodically pouring over the allocated juice (hour and a half). If there is little juice, pour in a little water.

You can determine readiness with a toothpick, pricking a piece of lamb.

Cut the finished dish into small portions, arrange nicely on a plate, pour over the juice obtained during frying, lightly sprinkle with thyme or thyme. Cover the lamb with broccoli, cucumbers and tomatoes, sprinkle with herbs. Those who do not like cabbage can be replaced with potatoes, only the calorie content will increase from this.

Leg of lamb baked in foil

Pre-marinate the leg of lamb overnight in a mixture of garlic, rosemary, mustard, lemon zest, honey.

Ingredients:

leg of lamb (2 - 2.5 kg);
4 tbsp. l. honey;
2 tbsp. l. fresh rosemary;
2 tbsp. l. not hot mustard;
1 tsp. lemon zest, black pepper, sea salt(large);
3 cloves of garlic (pre-chop).

Preparation:

Mix mustard with honey, garlic, lemon zest, rosemary, black pepper.
Rub the leg well and leave overnight in the refrigerator in a sealed container.
Preheat the oven to 230 degrees. Season with salt and place the leg on the roasting pan (wire rack), the fat will drain into the baking sheet below.
Bake for 20 minutes. Then reduce the temperature to 200 degrees and keep it in the oven for about an hour.
If the meat burns, put foil on top.

Put a baking sheet with juice on the stove, add half a glass of water, the same amount of red wine.
Thicken the gravy with a small amount of starch, which is diluted in cold water.
Heat on the stove, stirring constantly, serve with the meat.

It is best to let sit for about 10 minutes before starting slicing. Arrange the chopped lamb on a platter, serve with vegetables (fresh tomatoes and cucumbers) and gravy.

Video recipe from Stalik Khankishiev

Leg of lamb in sleeve

The recipe is very simple, you do not need to constantly stand at the stove and make sure that the lamb does not burn. After 2 hours, you will have a delicious and complete dinner for the whole family.

Ingredients:

leg of lamb;
8 pcs. large potatoes;
4 things. medium carrots;
3 sprigs of rosemary, thyme, mint;
salt, black pepper, seasoning to taste.

Preparation:

Rinse the leg of lamb well under running water, dry it with a paper towel.
Grate with spices on each side (do not salt), leave to marinate for 2 hours.
At this time, prepare vegetables: peel potatoes, cut in half, carrots - lengthwise into 4 parts. Sprinkle vegetables with salt and pepper, mix, put in a sleeve, add rosemary, thyme and mint. Salt the lamb, put it in the sleeve on the vegetables, pinch the edges of the sleeve.
The sleeve is placed on a baking sheet and placed in a preheated oven, fried for an hour and a half at a temperature of 180 degrees.
After the time has elapsed, take out the baking sheet, carefully cut the sleeve, put the meat with vegetables on a dish and serve.

There is nothing complicated in preparing a dish. Lamb is as easy to cook as a rabbit.

Video recipe

Loin baking recipe

The loin is cut into portions, rolled in sauce and baked.

Ingredients:

lamb loin with bone;
3 pcs. eggs;
1 cup breadcrumbs;
3 tsp Worcester sauce.

Preparation:

Cut the loin into equal pieces. In a cup, mix the Worcestershire sauce with the eggs, dip each bite in the mixture and roll in breadcrumbs.
Grease a baking sheet and place the pieces. Preheat the oven to 190 degrees, bake for 20 minutes on each side. Serve with fresh vegetables.

Worcester sauce (the favorite sauce of the British) is generally possible to cook at home, however, it will not be possible to achieve identity. Better to look for ready-made in stores.

Delicious Georgian recipe with vegetables

The lamb cooked according to this recipe turns out to be spicy, and the vegetables are baked in juice and served as a side dish.

Ingredients:

leg of lamb - about 2.5 kg;
1 eggplant;
700 g potatoes;
3 large cloves of garlic (coarsely chopped);
1 large onion - cut into thin rings;
0.5 kg tomato;
1 tbsp. l. finely chopped greens;
salt, pepper, spices - to taste;
½ glass of red wine.

Preparation:

Stuff the leg with garlic, rub with salt and pepper, put in an oven preheated to 220 degrees, leave for an hour.
At this time, cut the eggplant into pieces and salt to release the juice, then dry it with a paper towel, cut the potatoes.
After about an hour after baking, drain the fat into a baking sheet, put vegetables there, season with salt and pepper, add oregano, add wine.
Cover the leg of lamb with vegetables and bake for about another hour, stir the vegetables periodically so that they are well saturated with juice.

Serve with chopped tomatoes or pasta.

Roasting with garlic and rosemary

The perfect recipe for the holidays. The dish on the table looks festive and appetizing. Treats are a great candidate for the New Year's menu.

Ingredients:

leg of lamb - about 2 kg;
1 lemon;
2 tsp dry mustard;
2 tsp chopped rosemary;
10 cloves of garlic;
salt, pepper - to taste.

Preparation:

Rinse the leg of lamb under running water, make cuts with a knife, stuff with garlic. It is advisable to distribute the garlic evenly so that the meat is well saturated with aroma and taste.
Squeeze lemon juice, mix with salt, pepper, rosemary, mustard. Rub the leg with the composition, wrap in cling film, leave in the refrigerator overnight. If there is no time, two hours are enough.
Place the marinated lamb in a greased baking foil.
Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
Remove the finished meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can shift the meat with fresh tomatoes and bell peppers.

How to cook a square

The recipe is considered a delicacy, and if you cook it with rhubarb sauce, add red wine and rosemary, you can feel the French notes, because it is in France that they like to cook rack of lamb.

Ingredients:

2 pcs. lamb rack (ribs with bone);
1 glass of red wine;
100 g brown sugar;
200 g rhubarb;
4 things. shallots;
2 tbsp. l. olive oil;
4 cloves of garlic;
sprig of rosemary;
salt, pepper - to taste.

Preparation:

Rinse the square well, dry with a paper towel. Pour oil into a frying pan, add garlic, rosemary. When the aroma of spices goes, put a square.
Fry until golden brown on both sides.
Put the fried meat in a baking dish and send to an oven preheated to 200 degrees for 25 minutes.
While the bob is preparing, prepare the sauce.
Pour sugar into a frying pan, pour in half a glass of water, put on medium heat and wait until it dissipates (caramelization occurs). After pouring in the wine, cut the shallots into small boats.
Remove the pan with wine when it has evaporated almost half. Fry the onions in the pan where the lamb was fried.
As soon as the onion is soft, add the rhubarb, fry for another 2 minutes, add the sauce. Reduce heat and continue boiling until desired consistency.
Remove the lamb from the oven, cut into pieces and serve, seasoned with sauce.

Fit to the square fresh vegetables and red wine.

I looked at 7 simple and delicious recipes for roasting lamb in the oven.

Oven-baked leg of lamb is considered the signature dish of any festive table... This is not surprising, because such meat turns out to be not only beautiful in appearance, but also very tasty. In order for such a dish to conquer the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the advice in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with this task.

Meat that just melts in your mouth

Leg of lamb is the most tender part of the carcass and has the least amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to unique properties meat, it is nutritious and satisfying, which cannot be said about other types.

Main Ingredients:

salt;
one ;
lamb - 2.5 kg;
fresh rosemary (to taste);
3 cloves of garlic;
vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a little vegetable oil. Put the meat in a large container and grease it thoroughly with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb in a greased baking sheet. Bake in the oven at 160 0 С for an hour and a half. For meat to gain golden brown, should be kept in the oven for half an hour at 200 0 C.

It should be served with warm and potatoes or rice.

Delicious recipe for leg of lamb in foil

Many famous restaurants have taken note of this type of recipe. Leg of lamb, baked in the oven in foil, turns out to be very tasty if you use the fresh part of the carcass. Thanks to the metal cover, the dish acquires an incredible aroma and juiciness. In addition, the food looks amazing.

To prepare this recipe you need:

leg of lamb 2-3 kg;
200 grams of prunes;
one large carrot;
two front bulbs;
a small bunch of fresh;
head of garlic;
half a glass of mustard;
lemon;
olive or vegetable oil - four tablespoons;
other spices to taste.

Fresh meat should have as light fat as possible.

Prepare the meat first. It will need to be washed and dried with a paper towel. As soon as the ham is prepared, you can proceed to the marinade.

Combine dry spices, finely chopped parsley and chopped garlic in a deep bowl. Mix the components and add oil. Also add freshly squeezed lemon juice to them.

Rub the leg well with the resulting marinade.

Wrap the meat in a large piece of foil and leave to marinate for 10 to 12 hours. Then make small cuts on it and put in them a piece of prune and a sprig of parsley. This will help the lamb cook well.

Wash carrots and onions, peel and cut into circles.

Sprinkle the meat with mustard and salt, and put chopped carrots and onions around.

Before sending to the oven, wrap the leg again in foil. Bake at 180 0 С. After an hour of cooking, unfold and keep in the oven for another 60 minutes. During cooking, you should periodically water the meat with the allocated juice. At the end of 2 hours, remove the baking sheet from the cabinet. You can start tasting in 20 minutes.

This recipe is baked leg of lamb in the oven is a real godsend when you need to cook something interesting, satisfying and in large quantities.

Incredibly delicious recipe for lamb in the sleeve

Anyone who wants to please their loved ones delicious food- this recipe is what you need. The secret to baked leg of lamb is the marinade. Thanks to the right ingredients, the meat is soft, tender and with a pleasant aftertaste.

The cooking method is very simple and quick. It does not require special knowledge and skills.

Ingredients needed:

1 kg of lamb;
4 small slices of lemon;
2 small heads of garlic;
salt to taste;
three pieces of bay leaves;
half a teaspoon of peppercorns;
0.5 teaspoon whole;
a tablespoon of honey;
1 tbsp. l. French mustard;
a tablespoon of refined vegetable oil.

Wash the meat and rub with salt on all sides. In order for it to soak well, you should leave the leg of lamb for one hour.

To prepare the marinade, grind the bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Also add vegetable oil to the container and mix everything well.

Grease the lamb from all sides with the resulting marinade.

Place the meat in a sleeve, and on top of it put slices of lemon and cloves of garlic. Tightly secure the edges and leave in the refrigerator for two hours.

Before you put the meat in the oven, you need to warm up the cabinet to 170 0 C.

Lamb is cooked for 2.5 hours. You can check the meat with a wooden skewer. If a clear liquid is released from the punctured site, then it is considered ready.

The leg of lamb, baked in the oven in the sleeve, turns out to be very juicy and tasty. Such meat separates well from the bone and is not very fatty. Such a dish will be very useful for both adults and the elderly and children.

Oven-baked lamb shoulder or leg is a popular dish in many countries around the world. It is an integral part of family and holiday dinners. Such meat is able to enrich the body with essential vitamins. If everything is done correctly, the meat will turn out to be tender, juicy, reminiscent of a dish from an expensive restaurant.

Video recipe for lamb leg baked with vegetables

Lamb - meat is controversial. You can either adore it, or hardly endure it - it will not leave anyone indifferent. Like any meat. lamb has its own characteristics that you need to know. He told us about which piece is better to choose at the bazaar and how to cook it better. Chef of the Mercure Arbat Moscow hotel Alexander Sorokin. He also offered two unusually tasty, but at the same time very simple dishes, which will be within the power of even novice cooks.

How to choose

Focus primarily on color: y good meat it should be from light red to dark red, and it is better not to buy gray and brown pieces. Good meat should also have a light specific aroma, but not a pungent unpleasant smell, which many people associate with lamb.

Smell

Lamb has its own unrepeatable aroma... In no case should it be drowned out, but only emphasized. Only for this you need to use spices.

How and what to cook

For frying, they usually take a tenderloin of lamb and rack, for stewing - a leg of lamb and a shoulder, and everything else - for cutlets.

The best way to cook

In my opinion, the best taste of lamb is revealed when it is fried over an open fire on the grill.

For grilling on the grill, I usually choose the rib part (rack of lamb) - it is very tender and does not require any additional processing efforts. There is no need to marinate such meat at all, I only use black ground pepper and salt, sometimes I add fresh thyme and olive oil.

Tip: do not use oil when frying, lamb has its own fat layers, they will not burn.

Do I need to beat the lamb?

You should not beat off those parts that are suitable for frying (the meat will become tough and dry), but if you prefer dry, well-done meat, then you can beat it off.

Marinade

For lamb, very simple marinade based on olive oil and popular spices (black pepper, cumin).

What spices to take?

For some dishes, use onions, garlic and hot peppers... They are fried in melted fat until crispy, then removed and only after that the remaining ingredients are added to the fat.

How to make lamb soft

I use kiwi to soften the tough lamb, but this is very rare. It is very easy to make a kiwi marinade: you need to kill the fruit in mashed potatoes, and then marinate the pieces of meat in it. In order to achieve a more tender and juicy texture of lamb, usually 45-60 minutes is enough.

If the meat is unsuccessful

Make pilaf out of it, that's all. A win-win.

Sauce

Serve the lamb hot sauces based fresh tomatoes and herbs, with fresh mint, pomegranate and red wine. The classic barbecue sauce also goes well with this meat.

What to do with fat?

"Unnecessary" mutton fat is a very rare occurrence, because most often it is needed to add juiciness and nutritional value to a dish. Fat thinner than 5 mm will melt itself and make the meat tastier and softer, and if there is more fat, it is better to cut it off.

The cut fat can be used to make rice and vegetable side dishes. Or you can sandwich them with pieces of lean lamb to make them more tender.

Garnish

Lamb goes well with loose rice as well as fried and fresh vegetables.

The simplest dish

Easiest to cook? Lamb ribs fried over an open fire. It is enough to salt, pepper, mix and fry them. You can add fresh herbs.

Uncomplicated recipes from the chef

Photo: Shutterstock.com

600 g lamb fillet
3 sheets of rice paper for spring rolls
10 g ground cinnamon
Black pepper and salt

For the sauce:

4-6 peas of pink, black and white pepper
70 g butter
90 ml brandy
75 ml heavy cream
Small onion

Peel the fillet from the veins, divide into three portions, salt and pepper each and rub with ground cinnamon.
Wrap in spring roll dough and grill or pan for 2-3 minutes on each side.
Cut the finished rolls into pieces 2-3 cm thick. Put on a plate, decorate with herbs.
For the sauce: grind the pepper in a mortar, finely chop the onion.
Heat oil in a saucepan and sauté onion until soft.
Add pepper, pour in brandy and keep on fire for a few more minutes to evaporate alcohol.
Reduce heat, pour in cream, heat the sauce without letting it boil. Salt.

Photo: Shutterstock.com

700 g lamb ribs
2-3 sprigs of thyme
4-5 tbsp olive oil
2 bell peppers
1 zucchini
Fresh herbs
Salt and pepper

Cut the ribs along the rib bone, rub with salt and black pepper, add the leaves of fresh thyme and rosemary.

Lubricate on both sides olive oil, leave for 5-10 minutes.

In a mixture of salt, pepper and oil, pickle vegetables, cut into large pieces.

Place the ribs on a grill rack (or in a preheated grill pan), fry on both sides until crisp and cook over medium heat. Serve with vegetables and fresh herbs.

Lamb is a rather specific type of meat, which can be simultaneously attributed to both delicacies and dietary meals... It has a specific smell, which is difficult to get rid of. But meat cooked according to all the rules will become the signature dish of any housewife.

If we talk about the cooking process, then lamb is most often fried or baked in the oven. The latter option is preferable, since in this case the meat is more juicy. How to bake lamb in the oven? You will certainly find the recipe that your household will like the most in our article.

Culinary subtleties

Before you start baking the meat, the lamb can be lightly boiled, stewed, or fried in a pan. But most often it is prepared without any preliminary processing.

Along with the meat on the baking sheet, you can also cook a side dish. In this case, the products exchange flavors, and as a result, the dish becomes even tastier.

The readiness of the meat is determined in the following way: pierce a piece in the center, and if an almost transparent juice begins to flow out of it (a slight pink tint is allowed), then the lamb is ready. You can already take it out of the oven, otherwise the meat will simply dry out.

Lamb is cooked at a temperature of 220 to 280 degrees for about an hour. Of course, it all depends on the size of the piece. But in general, you can focus on the appearance of a crust on the meat surface.

Lamb in foil

It is a versatile dish that can be served in portions or as a sliced snack. This oven lamb recipe is pretty easy to make. You will need:

lamb (1 kg);
onions (3 heads);
a set of Caucasian spices (3 large spoons);
grape;
salt.

Preparation

The meat must be washed thoroughly. Pour into a large saucepan cold water, salt well and put the prepared meat in it. Let it sit in the water for a couple of hours. During this time, the meat will get rid of all the blood and will be slightly salted.

Peel the onion and cut it finely enough. Take a deep container and place a layer of onions on the bottom. Put the meat on top, which is also generously covered with an "onion coat". In this form, we put the lamb in the refrigerator for about 5 hours so that it is well marinated.

Prepare grapes. It is better if it tastes slightly sour. Cut the berries in half and remove all seeds.

When the time allotted for marinating is over, transfer the meat to a layer of foil. Lay the grapes on top.

It is necessary to wrap the piece very carefully. The foil should grip the meat tightly. Otherwise, it may turn out that the inside is still damp, while the surface is very dry.

Lamb is placed in an oven preheated to 200 degrees. This recipe for cooking lamb in the oven provides for a cooking time of no more than an hour, but sometimes 40 minutes is enough. It all depends on the size of the piece.

Oven-baked lamb with dried apricots

Here's another recipe for lamb in the oven. You will need the following set of products:

leg of lamb (3 kg);
meat broth (600 ml);
dried apricots (75 g);
garlic (3 cloves);
rosemary (3 sprigs);
olive oil (3 tablespoons);
flour (tablespoon).

The recipe for roasting lamb in the oven is extremely simple in its preparation. Coat the leg with olive oil and make deep cuts in the surface of the meat. Cut the garlic and dried apricots into small cubes. Add rosemary leaves to them, stir and stuff the lamb into the previously made cuts with the resulting mixture. Rub the leg with salt and pepper if desired.

Then preheat the oven to 200 degrees. It is best to put prepared meat in a preheated dish, so put the container in the oven too.

This recipe for lamb in the oven advises to bake the meat for 2 hours. The juice flowing from the meat should have a slightly pinkish color. Let the leg stand out of the oven for another 10 minutes before cutting.

Serve meat with gravy. It is prepared as follows:

the fat that has remained in the form must be combined with flour;
combine the resulting mixture with the broth and bring it to a boil, remembering to stir constantly.

V ready-made sauce add rosemary and pour over the meat when serving.

Lamb ribs

A delicious dish that you should definitely try is lamb ribs in the oven. Even a novice housewife will understand the recipe.

Ingredients:

ribs;
adjika is spicy;
basil (twig);
potato;
zucchini.

A fairly simple recipe for lamb in the oven will delight spicy lovers. But other family members will certainly appreciate it if they put in a little more side dish.

Take ribs and coat them with adjika. Peel the potatoes, but leave them intact. The ribs will last in the oven for a long time, so it will have time to fully cook.

Potatoes are laid out first in the form and ribs are already on it. Just put a sprig of basil in a baking sheet. The spice will give its aroma during the cooking process. Zucchini is needed to add juiciness to the garnish.

The oven must be preheated to 150 degrees and put the filled baking sheet for 2 hours. Then turn the heat up to 250 degrees for 15 minutes. The ribs will be covered with an appetizing crust during this time.

Lamb chops in yoghurt garnished with baked vegetables

Here is another one unusual recipe cooking lamb in the oven. For it you will need:

natural yogurt (200 ml);
chops (3 pcs.);
garlic (3 cloves);
vegetables (zucchini, onion, potatoes);
mint (leaves);
pepper sauce;
spices.

Beat the pulp and pepper well and season with salt on both sides. Place the lamb in a deep bowl. Top - sliced garlic and mint. Pour yogurt over everything and refrigerate for about 2 hours.

Cut vegetables into cubes. Transfer to a deep bowl and cover with pepper sauce.

Transfer the meat and marinade to the center of the dish and place the vegetables around it. The dish is baked in a preheated oven at a temperature of 200 degrees. The lamb will be ready in about an hour.

Lamb shoulder with herbs

How else can you bake lamb in the oven? The recipe is both unusual and simple.

Take:

scapula;
vegetable oil (0.5 cups);
garlic (2 cloves);
aromatic herbs;
ground red pepper (2 tablespoons);
salt (teaspoon);
allspice (a teaspoon).

Chop a spatula into portions without separating them completely.

Prepare the marinade: chop the garlic and combine it with oil, add red pepper to it. Grate the meat and refrigerate for 24 hours.

When the meat is marinated, salt and grate with herbs. Preheat the oven to 180 degrees. So that the lamb does not dry out, it is periodically necessary to water it with red wine. Finished meat should be easy to separate from the bone.