Lamb meat dishes are very tasty. Today I offer a recipe for cooking a leg of lamb in a sleeve for baking in the oven. The meat is soft and tender, spices perfectly complement its taste. The dish is very easy to prepare, try it!

Ingredients

To cook a leg of lamb baked in a sleeve in the oven, you will need:
leg of lamb - 1 kg;
salt - to taste;
lemon - 3-4 circles;
garlic - 2 heads;

sleeve for baking.
For marinade:
Bay leaf- 3 pcs.;
black peppercorns - 0.5 tsp;
coriander grains - 0.5 tsp;
honey - 2 tsp;
mustard in grains (French mustard) - 2 tsp;
vegetable oil- 1 tbsp. l.

Cooking steps

These are the ingredients you will need to prepare this dish. Wash the leg of lamb and pat dry with a paper towel. I cooked a young lamb, so the leg is small. Rub the leg of lamb with salt on all sides.

To prepare the marinade, grind bay leaves, coriander grains, black peppercorns with a coffee grinder (not finely).

Mix honey, French mustard, ground spices.

Pour vegetable oil into the resulting mixture of honey and spices, mix and the marinade is ready.

Coat the leg of lamb on all sides with the marinade, as if rubbing the marinade into the meat.

Place the leg of lamb in the roasting sleeve. Cut the lemon into rings, and cut the heads of garlic together with the peel into two parts (as in the photo) so that the cloves remain intact and put on the meat. Tie the bag on both sides. Send the leg of lamb in a bag with lemon and garlic for 1-2 hours in the refrigerator to marinate the meat.

Bake the leg of lamb for 2-2.5 hours. Readiness can be checked with a wooden skewer - when pierced, no ichor or blood should be released from the meat. When the lamb is ready, if you want to get on the meat golden crust, carefully cut the roasting sleeve and send the finished meat to bake to the desired color.

The leg of lamb cooked according to this recipe in the sleeve for baking in the oven turns out to be very tasty, tender, juicy and easily separated from the bone.

Bon Appetit!

Lamb ranks fourth in terms of calories among meats. Lamb fat is easily digested by the stomach without creating stress. The meat of a young lamb or dairy lamb is indispensable in diet food, as it contains a sufficient amount of lecithin, which normalizes the metabolism of cholesterol in the body. Properly cooked lamb in the oven has an excellent taste and usefulness.

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. Recipes depend on traditions in cooking. In the East they cook with dates or apricots, Mediterranean dishes contain olive oil, tomatoes, garlic, wine. In the northern regions, lamb with potatoes flavored with thyme or marjoram is preferred. The taste of fat is beaten off with mint sauce on vinegar. From alcoholic beverages suitable red wine.

How to determine the quality of meat

The first thing to pay attention to is color and intermuscular fat. The lighter the piece (light red or pinkish), the younger and fresher the meat. Burgundy-brown color indicates that the meat of an old animal and is unlikely to make a tender and tasty dish from it. Fat layers of white color speak of freshness. If the fat is yellowish and loose, it is better not to buy such meat.

Mutton High Quality firm to the touch and elastic. If you sniff, there should not be any mustiness or rottenness. The denser the structure, the older the animal. If you are buying a dairy lamb (up to 8 weeks old) or a young lamb (up to 3 months old), please note that lambs are usually born from January to March.

Sometimes stores sell thawed lamb, which is passed off as fresh. Such meat is easy to determine by checking for elasticity by pressing on a piece. If the dimple is not leveled, and the surface becomes bright red, it is thawed. Secondary freezing and improper defrosting leads to a loss of taste and nutritional qualities.

Lamb countryside in Slovak style

The elegance of rustic lamb lies in the fact that the products practically do not mix and are served whole.

Ingredients:

• 1 kg lamb;
• 1 head of garlic;
• 1 st. l. vinegar (3%);
• 1 st. l. fat (if the meat is lean);
• 6 pieces of potatoes;
• 500 g of broccoli;
• salt, seasoning, herbs - to taste;
• fresh tomatoes and cucumbers.

Video recipe

Roast loin recipe

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

Ingredients:

• lamb loin with bone;
• 3 pcs. eggs;
• 1 cup breadcrumbs for breading;
• 3 tsp Worcestershire sauce.

Cooking:

1. Cut the loin into equal pieces. In a bowl, mix Worcester sauce with eggs, dip each piece into the mixture and roll in breadcrumbs.
2. 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.

Worcestershire sauce (a favorite sauce of the British) is generally possible to cook at home, however, it will not work to achieve identity. It is better to look for ready-made in stores.

Delicious Georgian recipe with vegetables

Lamb prepared according to this recipe is spicy, and 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 garlic cloves (coarsely chopped)
• 1 large onion - cut into thin rings;
• 0.5 kg tomato;
• 1 st. l. finely chopped greens;
• salt, pepper, spices - to taste;
• ½ cup red wine.

Cooking:

1. Stuff the leg with garlic, grate with salt and pepper, put in an oven preheated to 220 degrees, leave for an hour.
2. At this time, cut the eggplant into pieces and salt to release the juice, then dry with a paper towel, cut the potatoes.
3. About an hour after baking, drain the fat into a baking sheet, put vegetables there, salt and pepper, add oregano, add wine.
4. Cover the lamb leg with vegetables and bake for about another hour, stirring the vegetables from time to time so that they are well saturated with juice.

Serve with chopped tomatoes or pasta.

Roast with garlic and rosemary

The Perfect Recipe for holidays. The dish on the table looks festive and appetizing. Treat is a great candidate for the New Year's menu.

Ingredients:

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

Cooking:

1. 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.
2. Squeeze the 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 is enough.
3. Place the marinated lamb on a greased baking sheet.
4. Bake in several stages: first at a temperature of 205 degrees for 20 minutes, then reduce to 180 degrees and bake for 70 minutes.
5. Remove the meat from the oven, cover with foil, wait 15 minutes, then cut into small slices and serve. You can move the meat fresh tomatoes and sweet pepper.

How to cook kare

The combination of meat and potatoes is quite a classic phenomenon in the culinary world, it is far from new, but it is already a proven delicious hearty meal, which is why it is the most popular. So this recipe for cooking lamb with potatoes in the sleeve in the oven turned out to be so interesting that it will certainly be much easier to survive the coming cold with it.

Products you will need.

The lamb should be marinated first. To do this, peel the onion, grate one onion, finely chop the other. Grate the meat with salt, I have Adyghe salt, already with seasonings. Rub the grated onion into the meat with your hands. Season the meat with spices, it can be Provence herbs or to your taste. Lay chopped onion on top. Leave to marinate for 3-4 hours, but overnight is better.

When the meat is marinated, prepare the potatoes, they should be washed and peeled.

Coarsely chop, salt.

Put prepared lamb and potatoes in a baking bag. Tie the bag, make a few punctures in it with a toothpick and put it in the oven to bake. Approximately the time of roasting meat per 1 kg is 1 hour at 180-190 degrees.

Lamb with potatoes in the sleeve in the oven turns out to be amazingly tasty, tender, juicy!

Cook with pleasure!

Lamb is a meat rich in B vitamins, easily digestible proteins, micro and macro elements. The meat of young lambs - from three months to a year - is called lamb. During this period, it is especially tender and tasty. by the most a simple dish one that can be prepared from lamb at home is the baked lamb in the sleeve.

Lamb baked in the sleeve: video recipe

Lamb in the sleeve

To prepare the dish, you will need: - 1.5 kilograms of young lamb; - 2 heads of garlic; - 7 peas of allspice; - salt to taste; - pepper to taste; - 7 cloves; - 3 bay leaves; - 1 medium lemon.

Clean the meat from films, rinse under cold water and pat dry with paper towels. Make several long, shallow cuts on a piece of meat.

For baking, take a loin, ham or back

Finely chop the garlic and mix with salt and pepper, take as many spices as you wish. Stuff the cuts on the lamb with half of the garlic mixture, rub the rest of the piece.

Put the meat in a roasting sleeve, put the cloves, peppercorns and bay leaves on top, squeeze the lemon juice. Now tighten the sleeve so that the meat is tightly wrapped.

After an hour, put the meat in the oven at 180 degrees for two hours. Then remove the lamb from the sleeve, pour the resulting liquid into a cup. Put the baking sheet with the meat in the oven for another half an hour, while periodically pouring meat juice over the lamb. Serve with vegetable salad, rice, mashed potatoes.

An excellent addition to roast lamb - cranberry sauce

Leg of lamb baked with rosemary

For this dish you will need the following ingredients: - 1 leg of lamb; - 4 large cloves of garlic; - 3 sprigs of fresh rosemary; - a pinch of oregano; - salt to taste; - ground pepper to taste; - 1 tablespoon of vegetable oil.

When carving meat for baking, cut off all the membranes and the main part of the fat from it. When cooking, fat prevents heat transfer, so you need to leave it just a little bit so that the lamb does not dry out and turn out to be tough

Take a leg of lamb weighing about two kilograms, peel it from the films, wash and dry it. Make several cuts on each side.

Roasting in the sleeve is chosen by more and more cooks, because it's just a great way to cook a delicious dish without spending a lot of time and effort on it. Today we will talk about roasting lamb in a sleeve.

The most important advantage of baking in a sleeve is that with a minimum of time, you can cook delicious and very delicious food worthy of any holiday table. In the case of lamb, as with any other meat, the main thing in the success of the enterprise is the quality of the meat. Choose it carefully, and with a good choice, combining it with various spices that make the taste of this meat even richer and more interesting, the cooked dish will impress all lamb lovers.

You can bake in the sleeve as just a piece of meat with various spices and seasonings, as well as lamb with a side dish at the same time - in this matter, you should be guided only by your own preferences. But it is important to note: the side dish, if cooked with meat in the sleeve, will turn out to be very fragrant and tasty, as it will be saturated with aromas and fat.

Together with lamb, you can simultaneously bake potatoes, carrots and any other vegetables, as well as fruits such as apples and pears. As seasonings, you should choose aromatic herbs and spices that you like.

We will talk about several simple recipes roast lamb in the sleeve, the most delicious and easy to prepare.

Recipe for roasting lamb in a sleeve in mustard seeds

You will need: 1 leg of lamb weighing 1.7-2 kg, 1 tbsp. coarse salt, 2 tsp grainy Dijon mustard, ½ tsp spices (rosemary, Provence herbs, zira).

How to cook lamb in the sleeve. Cut off excess fat from meat, remove fat and film, chop off unnecessary bones. Grind the herbs in a mortar, add salt, grind, coat the meat, then coat with mustard, put in the refrigerator for 3-4 hours or longer. Preheat the oven to 220 degrees, put the lamb in the sleeve, put it on a baking sheet and bake for 30-40 minutes, then reduce the oven heat to 170-180 degrees and bake for another half hour. Next, the sleeve must be carefully cut from above, pour over the meat with the secreted juice and bake for another 20-30 minutes until golden brown and readiness.

If, during the baking process, the juice released from the meat found a “way out” from the sleeve, you need to pour water into the baking sheet so that it does not burn.

Recipe for roasting spicy lamb in a sleeve with onions

You will need: any piece of lamb or a few large pieces on the bone or without, 3 bay leaves, 2-3 cloves of garlic, 1 large onion, pepper, salt, marinade - 3-4 tbsp. olive oil, 2-3 tbsp. chopped fresh mint leaves or 1-2 tbsp. dried, 1 tbsp. table vinegar, 1 tsp. oregano, dried basil and seasonings for pilaf.

How to bake lamb in a sleeve with onions. Prepare the meat and rub it with a mixture of pepper, salt and garlic passed through a press on all sides. Coarsely chop the onion. Mix all the ingredients for the marinade, put the meat in it and dip it on all sides. Put the meat with onions in the sleeve, put the bay leaf and pour in the entire marinade, tightly tie, leave for 1-1.5 hours, then put in the oven preheated to 180 degrees for 1.5-2 hours.

It is very important for a stronger aroma and taste to let the lamb marinate for at least a few hours, but in this case, the tightness of the sleeve speeds up the process. But still, sometimes you can not marinate the meat - in cases where you need to cook the dish faster, for example, before the arrival of guests. For such a situation - the following recipe.

Recipe for roasting lamb in a sleeve with ginger and prunes without pickling

You will need: a piece of lamb, garlic, Provence herbs, fresh ginger root, pepper, salt, prunes.

How to cook lamb in a sleeve with prunes. Prepare the meat and rub on all sides with a mixture of garlic passed through a press and grated ginger with spices. Stick pitted prunes into all available gaps. Put the meat in a baking sleeve, put it in an oven preheated to 180 degrees, bake for 1.5 hours, cut the sleeve on top, let the lamb brown.

Like other meat, lamb can be stuffed, and not only with garlic, carrots and other products often used for this, but also, for example, with lemon.

Recipe for roasting lamb in a sleeve with lemon

You will need: a piece of lamb weighing 1.5-2 kg, 1 large lemon, 1 tbsp. dried marjoram or a mixture of herbs to taste, cilantro, pepper, salt.

How to cook lamb in a sleeve with lemon. Prepare the meat, make such cuts over the entire surface so that you can put a lemon in them, grate with herbs, pepper and salt, including in the cuts. Cut the lemon into thin circles, put it into the cuts, put the meat in the sleeve, close it hermetically, cook in an oven preheated to 180-200 degrees for 1.5-2 hours, at the end cutting the sleeve for browning the lamb.

Remember: lamb is a meat that should always be served hot, as when it cools, the fat hardens and becomes unpleasant.

The recipe for roasting fragrant lamb in the sleeve

You will need: 1 leg of lamb weighing about 4 kg, 3 liters of purified water, 2 stars of star anise, 1.5 heads of garlic, 3 tbsp. white wine vinegar, a mixture of 4 peppers, zira, savory, powdered garlic, coriander powder, ground paprika, salt.

How to cook fragrant lamb in the sleeve. Rinse the leg, into a large container where it fits entirely, pour water, pour in vinegar, mix, put the meat - the water should completely cover it, leave it for 6-8 hours. Cut off excess fat from meat, films that will shrink in an acidic environment. Crush peeled garlic cloves, spices (cumin, savory, coriander, garlic powder and paprika) pour into a bowl, mix with a spoon. Make cuts in the meat with a sharp knife, stuff it with garlic and pour a mixture of peppers and a little salt into each cut, rub the meat with a mixture of spices, put the meat in a large sleeve with fat upwards, put star anise on top, tightly wrap the sleeve, leave for 2 hours at room temperature. Put the meat on a baking sheet and put it in an oven preheated to 200 degrees, after 5 minutes reduce the heat to 180-190 degrees, bake the lamb for 2 hours, cut the sleeve and pour the meat with the secreted juice, bake for another 20 minutes at a temperature of 200 degrees ..

If you bake meat in a sleeve with a side dish, then potatoes will be its most popular option.

Recipe for roasting lamb in a sleeve with potatoes

You will need: 1 kg of lamb whole piece, 1 kg of potatoes, 1 large onion, ½ tsp. suneli hops, vegetable oil, pepper, salt.

How to cook lamb with potatoes in the sleeve. Prepare the meat, cut the potatoes and onions into large pieces, mix the oil with spices and salt in a bowl, grate the meat and pour over the potatoes, put everything in a sleeve, shake, put in an oven preheated to 200 degrees and bake for about 1.5-2 hours, opening in end of baking sleeve so that the meat is browned.

The last recipe is the most interesting, in which we offer to bake lamb with pears.

Recipe for roasting lamb with pears in the sleeve

You will need: 1.5-2 kg of lamb, 3-4 pears, 1 lemon, vegetable oil, spices to taste, salt.

How to bake lamb in a sleeve with pears. Grate the prepared meat with spices mixed with salt and oil, make cuts and fill them with marinade, put them in the refrigerator overnight. Cut the lemon into thin circles and put into cuts, cut each pear into quarters, put together with the meat in a sleeve, make a small cut in it from above. Put the lamb in a cold oven, turn on the temperature of 180-200 degrees for about 1.5 hours.

Many inexperienced cooks sometimes do not take up the preparation of meat and, in particular, lamb, fearing that they will not be able to cook it well. Baking in the sleeve in such cases is the best solution: do not be afraid to try, because with this method of baking, using good seasonings and quality meat your hot dish is sure to be delicious!