How to deliciously cook lamb meat in the oven. Lamb in the oven

How to deliciously cook lamb meat in the oven. Lamb in the oven - juicy meat with aromatic spices

Lamb on the bone is very juicy if cooked correctly. This type of meat can be marinated in spices or sprinkled with spicy sauces, it can be fried or baked - it all depends on your preferences.

Lamb on the bone goes well with any side dish

Ingredients

Salt 1 tsp Mustard beans 2 tbsp. Butter 50 grams Hot pepper 1 pod Pepper mixture 1 tbsp. Olive oil 3 tbsp. Mutton 1 kg

Number of servings: 5
Preparation time: 3 minutes
Cooking time: 15 minutes

Lamb on the bone in the oven

Baking meat in the oven will preserve all its juices and flavors. In addition, such a recipe will require a minimum of your participation. You don't have to stand at the stove and turn food.

How to cook:

Mix olive oil with chopped capsicum and French mustard. Grind the pepper mixture using a grinder and add it to the marinade.
Coat the lamb generously with the marinade and leave to marinate for at least 2 hours.
Salt the meat and let sit for another 10 minutes.
Melt butter in a frying pan. Place meat in hot oil and fry for 2 minutes. from each side.
Transfer the lamb to a baking sheet and place it in a hot oven for 10 minutes.

Please note that the longer the meat is marinated, the richer its taste. The ideal option is to leave it in the marinade overnight.

Recipe for lamb on the bone with cherry sauce

For this recipe we will be preparing a rather complex sauce to highlight the flavor of the lamb.

560 g lamb;
25 g shallots;
2 tsp. olive oil;
¾ tbsp. port wine;
½ tbsp. broth;
100 g dried cherries;
3 tbsp. l. cherry jam;
1 tbsp. l. balsamic vinegar;
½ tsp. ground cardamom;
2-3 sprigs of mint;
salt and ground black pepper to taste.

Cooking technology:

Heat olive oil in a frying pan. Cut the meat into 4 pieces, rub it with salt and black pepper, fry on different sides in a frying pan. For medium rare, lamb should be cooked for about 10 minutes. Depending on the desired doneness, select the cooking time. Cover the finished meat with foil and start preparing the sauce.
In the frying pan in which the meat was fried, add chopped onion and fry for 1 minute. Add port, cardamom, broth, cherries, jam and balsamic vinegar.
Once the mixture boils, cook it for 6 minutes. During this time it will thicken slightly. Remove the sauce from the heat, add salt and pepper to taste.

Before serving, pour the sauce over the meat and sprinkle with fresh mint leaves. You can do without the last ingredient.

Properly cooked lamb is not only tasty, but also healthy. Lamb fat is perfectly absorbed by our stomach, without creating unnecessary stress on it. This meat is simply irreplaceable in dietary nutrition; the lecithin it contains has the ability to normalize cholesterol metabolism in the body.

Lamb in the oven - food preparation

The key to a delicious dish is the right choice of lamb. The best option would be young lamb meat, soft and without a pronounced “odor”. The younger the animal, the lighter its meat, the more elastic its fat and the more porous its bones. Old lamb is dark red in color, tough and stringy.

You need to cut off the films from the meat and cut out the tendons. Leave very little fat.

Lamb in the oven - preparing dishes

Any large baking tray will do. Some recipes may also require a Dutch oven and foil for this purpose.

Lamb in the oven - the best recipes

Recipe 1: Lamb in the oven in Slovakian style

The beauty of the dish is that all the ingredients are hardly mixed and are served whole.

Ingredients

Garlic – 1 head;
vinegar 3% - 1 table. false;
fat (if lean meat) – 1 table. false;
potatoes - 5-6 tubers;
broccoli – 500 g;
fresh tomatoes and cucumbers;
dill and parsley;
thyme (thyme) and salt - to taste;
lamb – 1 kg.

Cooking method

Disassemble the broccoli into florets, rinse well and drain. Boil water in a saucepan, place the cabbage there and boil it for 10 minutes with the lid closed. Next, place the broccoli in a colander so that the broth can drain back into the saucepan.

Rub the meat with salt, garlic and place on a baking sheet, previously greased. Place in the oven and cook at medium temperature until the lamb is browned. Next, you need to reduce the heat and periodically pour the juice over the meat. If it is not enough, then you need to add a little water to the pan, which will stimulate juice secretion.

By piercing the lamb with a toothpick, you can determine the degree of its readiness.

Cut the finished meat into small pieces, place beautifully on a dish, pour meat juice on top and sprinkle with thyme or thyme. Cover the lamb with boiled broccoli, tomatoes, cucumbers and garnish with herbs. Instead of cabbage, you can serve it with fried potatoes.

Recipe 2: Lamb loin in the oven

The loin is cut with the bone into portions, rolled with Worcestershire sauce in egg and breadcrumbs.

Ingredients

Lamb loin with bone – 12 pieces;
eggs – 3 pcs.;
Worcestershire sauce - 3 teaspoons. false;
breadcrumbs - 1 cup.

Cooking method

Preheat the oven to 190°C. In a bowl, mix Worcestershire sauce with eggs. Dip each piece of loin into this mixture and lightly roll in breadcrumbs. Place 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.

Ingredients

Honey – 4 tbsp. false;
fresh rosemary - 2 tablespoons. false;
ready-made mustard (not spicy) - 2 tablespoons. false;
lemon zest, ground black pepper and coarse sea salt - 1 teaspoon each. false;
chopped garlic – 3 cloves;
leg of lamb (2-2.5 kg).

Cooking method

Mix mustard, honey, lemon zest, garlic, chopped rosemary and ground black pepper. Rub the mixture over the lamb, which is then placed in the refrigerator overnight in a sealed container.

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

Before slicing, let the leg sit for about 10 minutes. Serve with gravy, which is prepared as follows: place a baking sheet with the juices remaining after baking the meat on the stove, add half a glass of water and try to scrape as many charred particles from the bottom as possible. Pour in half a glass of red wine and thicken the gravy with some starch diluted in water. Heat on the stove, stirring continuously.

Recipe 4: Lamb in the oven with vegetables in Georgian style

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

Ingredients

Eggplant – 1 pc.;
potatoes – 700 g;
garlic – 3 coarsely chopped cloves;
onion, sliced into thin rings – 1 pc.;
chopped tomatoes – 500 g;
white wine – 3 tables. false;
finely chopped oregano - 1 table. false;
pepper;
salt;
leg of lamb – 2.5 kg.

Cooking method

Bake the leg in the oven until the meat is pink (approximately 2 hours). Meanwhile, you need to chop the eggplant, salt it so that it releases the juice, and dry it with a paper towel.

Stuff the leg of lamb with garlic, rub with pepper and salt. Place in an oven preheated to 220°C. Approximately 1 hour before the end of baking the meat, you need to drain the fat from the baking sheet and put the vegetables in it. Pour wine, sprinkle with oregano, pepper and salt. Cover the leg with vegetables and bake, remembering to stir the vegetables to better soak them in juice.

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

Lamb in the oven is a dish that is not usually prepared on a weekday. They try to serve it exclusively for the festive table, captivating guests not only with its taste, appetizing appearance, but also with the aroma of the cooked meat. In cooking lamb, one of the important points is choosing the right marinade, because it is thanks to it that the lamb will turn out juicy, soft and delicate in taste.

A well-chosen marinade can also drown out the specific smell of lamb meat, which many may find unpleasant. That is why, before putting the lamb in the oven, it needs to be thoroughly marinated. Red wine, beer, vinegar, onions, garlic, etc. are used for the marinade. In combination with certain spices (rosemary, pepper, cilantro, oregano and others), you can not only get rid of the smell, but also give the lamb a masterpiece taste. Such subtleties depend solely on the specific recipe.

To cook lamb in the oven, use the same meat as for similar pork and beef dishes. Most often, the choice is made on sirloin, ribs, or even use lamb on the bone. Lamb should be baked in the oven for 40 minutes to 1 hour 45 minutes.

If desired, lamb can be baked in the oven either as whole steaks or in small pieces. Cooking methods also vary: in a pot, in a sleeve, in foil, or on skewers in the form of a kebab. Ready meat is served with side dishes, fresh vegetables, herbs and sauces.

Lamb in the oven in a pot with vegetables

You should cook lamb with vegetables in cases where you specifically want to not only prepare something delicious for dinner, but also preserve as much as possible all the beneficial properties of the products you cook from. This effect is achieved thanks to the cooking method, in which the components of the dish simmer in their own juices.

Ingredients:

700 g lamb
500 g potatoes
4 tomatoes
2 eggplants
2 carrots
2 onions
4 cloves garlic
100 g butter
Greenery
Spices

Cooking method:

Wash the lamb and cut into cubes.
We cut all the vegetables in the same way, with the exception of tomatoes, we cut them into slices.
Place the eggplants in a bowl of cold, lightly salted water and leave for 10 minutes.
Place some lamb on the bottom of the pot, garlic on top, add salt and spices to taste.
We alternate layers of meat and vegetables, with the exception of tomatoes.
Fill the pots with boiling water so that it slightly covers their contents.
Place butter on top of each pot.
Place the lamb in the oven for 1.5-2 hours at 180 degrees. The time depends on the “oldness” of the meat.
A quarter of an hour before the end of cooking, add tomatoes and herbs to the pots.

Lamb in the oven with potatoes

This time we will use lamb ribs, and I assure you they will turn out juicy and soft, just like potatoes. We serve the dish to the table in portioned pieces, so that each of the tasters gets both a rib and ready-made potato wedges.

Ingredients:

1 kg lamb ribs
2 onions
2 kg potatoes
3 tbsp. l. vegetable oil
3 bay leaves
2 pinches oregano
Spices for meat
Pepper

Cooking method:

Wash the lamb, dry it with a paper towel and cut it into pieces.
Rub the meat with spices, salt and pepper, then leave for a quarter of an hour.
Peel the vegetables and cut the potatoes into pieces and the onion into half rings. Then add salt and mix together.
Place vegetables in one layer on a baking sheet greased with vegetable oil.
Place pieces of lamb on a bed of vegetables and sprinkle with oregano.
For taste and smell, place a bay leaf on top.
Bake lamb ribs for 45 minutes. Cooking temperature 200 degrees.

Tender lamb baked in foil in the oven

Any meat baked in foil acquires an incomparable taste, and lamb in the oven will not be an exception. The main thing is not to forget about a simple culinary trick: half an hour before the end of cooking, remove the foil and pour the resulting juice over the meat from time to time.

Ingredients:

900 g lamb
1 onion
3 carrots
1 sprig rosemary
100 ml red wine
1 tsp. cumin
2 tsp. coriander
Pepper

Cooking method:

Let's prepare the seasoning mixture. Place cumin and coriander in a mortar and knead them thoroughly.
Then add salt and ground black pepper to them.
Dry the washed lamb and rub with the prepared spice mixture.
We break a sprig of rosemary and carefully insert it in several places, directly into the meat.
Transfer the lamb to a deep bowl and pour in the wine.
Cover it with cling film and place it in the refrigerator to marinate for 2 hours.
Peel, wash and chop the vegetables. Place them on the bottom of the mold, and place the lamb on top of them.
Wrap the pan in foil and place in an oven preheated to 220 degrees. Cooking time 1.5 hours.
30 minutes before the end, remove the foil and finish cooking the meat at a temperature of 180 degrees, pouring juice over it from time to time.

Lamb in the oven, baked in the sleeve

The beauty of baking meat in a sleeve is that all the juice envelops the lamb during cooking, thereby creating an incredible culinary masterpiece. The recipe is simple, understandable and accessible, so it is suitable for all novice cooks.

Ingredients:

1.5 kg lamb
Sleeve
Bay leaf
Coriander
2 sprigs of cloves
Ground black pepper
Allspice
Marjoram

Cooking method:

Pour water into a deep bowl, put it on the fire and bring to a boil.
Then add allspice, black pepper, bay leaf, herbs, coriander, cloves and spices to the water. Add salt so that the water is sufficiently salty.
We wash the lamb in water and dry it with paper napkins.
Place the meat in cooled water with spices, so that it completely covers it, and put it in the refrigerator for 24 hours.
After a day, transfer the lamb to the sleeve, sprinkle with bay leaves and spices to taste.
We wrap the sleeve and place it on a baking sheet.
Place in the oven to bake for 1 hour at 180 degrees.
After 60 minutes, open the sleeve, pour the resulting juice over the meat and let it cool.

Now you know how to cook lamb in the oven. Bon appetit!

Lamb in the oven is an undeniable favorite of most meat dishes that are prepared in this way. It can be baked either on its own or in combination with vegetables, which will save you from having to think extra about the side dish. Finally, I want to give a few tips so that your lamb in the oven turns out delicious the first time:
Keep in mind, young lamb meat is best for cooking;
Experiment with seasonings, herbs and spices. Thus, the aroma and taste of the finished dish can be changed beyond recognition an infinite number of times;
Baste the meat with the fat that forms during baking, this will insure the lamb from drying out;
The readiness of the meat is checked by making an incision. If the juice is red or pink, then the meat is still raw; if it is transparent, then you can take it out.

Lamb in the European part of Russia is not as popular as pork or beef, and it’s completely in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty and very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Lamb: 1.5 kg
Dry spices: 20 g
Salt: 10 g
Soy sauce: 50 g
Garlic: 1/2 large head
Fresh tomatoes: 50 g
Mustard: 10 g
Lemon juice: 2 tsp.

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern housewife is lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

Lamb – 1.5-2 kg.
Coarse salt – 1 tbsp. l.
Dijon mustard (beans) – 2 tsp.
Herbs de Provence spices – 1/2 tsp.

Technology:

Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
Grind the spices into powder (or take ready-made ground ones), mix with salt.
Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

Lamb (lean fillet) – 800 gr.
Onions – 1-2 pcs.
Potatoes – 12-15 pcs.
Garlic – 1 head.
Carrots – 2 pcs.
Vegetable oil – 100 ml.
Butter – 50 gr.
Cheese – 100 gr.
Spices (to the hostess’s taste), salt.
Water.

Technology:

You need to start with lamb, ideally it should be chilled, but you can also use frozen. Rinse the meat, dry with paper towels, cut into cubes.
Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
Heat a frying pan with vegetable oil, put the meat cubes in it, and fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another frying pan.
Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Place in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
Add salt, add spices, add a cube of butter. Add heated water, close the lids and place in the oven.
Cooking time is about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered a fairly fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baked, a golden brown crust is formed, making the dish very appetizing.

Products:

Lamb – 1.5 kg.
Potatoes – 7-10 pcs.
Garlic – 4 cloves.
Olive oil (can be replaced with vegetable oil).
Rosemary and thyme, salt
Dry white wine – 100 ml.

Technology:

Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
Clean the meat from films and excess fat, rinse, and make deep cuts.
Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate and distribute the potatoes around. Sprinkle generously with herbs and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. It is worth trying to cook meat according to the following recipe.

Products:

Lamb – 500 gr.
Potatoes – 6-7 pcs.
Carrots – 2-3 pcs.
Onions – 2-4 pcs.
Tomatoes – 3-4 pcs.
Eggplant – 1 pc.
Vegetable oil.
Salt and spices, including hot and allspice, thyme, rosemary.
Water – ½ tbsp.

Technology:

Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

Onions – 1 pc.
Garlic – 1 head.
Chili pepper – 2 small pods.
Zira – 1 tsp.
Thyme, rosemary - ½ tsp each.
Olive oil.
Soy sauce.

Technology:

Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
Mix with salt, spices, olive oil and soy sauce.
Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

In fact, you can prepare a large number of delicious dishes from lamb. For example, roast, various soups, pilaf. This list can be continued for a very long time. There are some secrets in cooking lamb. Having mastered them, even an inexperienced novice housewife will be able to prepare a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

Don't overcook lamb. Properly fried meat will be very tasty and juicy.

Interesting!

Previously, lamb was considered a symbol of spring. In those days, this type of meat could only be consumed in the spring. Now lamb can be eaten throughout the year.

The main thing, of course, remains the correct preparation of this meat. If you do everything as written in our instructions, you will get a truly delicious product that will decorate both the festive and everyday table. Your family will definitely appreciate your efforts.

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with photo. This step is very important, because if you choose tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant to the taste. And here all the cooking secrets will not help you. Therefore, you should take your choice of lamb seriously.

First of all, pay attention to light meat with white elastic veins. Old lamb meat usually has a red tint and yellow fat. You are unlikely to make a tasty dish from it, no matter how hard you try. Therefore, pass by such meat, and turn your attention to the meat of a young lamb. The most successful and delicious dishes can be prepared only from it.

If the meat has an unpleasant odor, then this indicates that this is the meat of an old sheep. Another option is that the ram was not castrated. This kind of meat is also not worth taking, because the unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, aromatic and juicy piece of meat that has just been taken out of the oven? And if on it...

Depending on what you are going to do with the lamb - boil, fry or bake - you should choose different parts of the lamb.

Neck, brisket or shoulder meat are good for cooking. For frying, choose the back leg. If you decide to cook lamb cutlets, then take the neck or again the shoulder blade. The back leg is as good for baking as it is for frying.

How to properly cut lamb meat so you can bake it in foil in the oven

This matter also has its secrets. First, remove any inedible film from the meat and remove any surface fat. If there is a lot of this fat, the taste of the food will greatly deteriorate. But you shouldn’t remove all the fat either. The remaining part will give the meat additional juiciness.

It is best, of course, to take fresh lamb rather than frozen. If you have frozen lamb, it is not recommended to refreeze it.

Now let's look at the secrets of cooking lamb, which we wrote about at the very beginning of the article.

Under no circumstances should you keep lamb on the fire for an excessive amount of time. This will cause the meat to become dry and tasteless.
One of the best options for cooking lamb is baking it in foil or in a sleeve. This way the meat will turn out tasty, tender and juicy.

The best option before cooking is to marinate the lamb in a sauce of your choice.

The sauce will help cover up the unpleasant smell of the meat and add juiciness and piquancy to the dish. For this purpose, it is best to use a sauce made from sour apples and garlic. It is very good if you have time and you can leave the meat in the marinade for ten or twelve hours. In this case, it will be more convenient to marinate the lamb overnight, and in the morning you will receive meat ready for cooking. But still, if you don’t have time to wait, then you can marinate the meat for one hour.

Lamb loves spices very much. They make the taste of meat even more piquant and interesting. You can use all the seasonings you like here. But even in this case, you need to know when to stop.

Lamb is best served immediately after cooking, that is, warm. When lamb cools down, it will lose its flavor.
When frying, it is important to consider the location of the meat. It's best to place it fat side down. This will make the dish juicier and tastier.

Let's now look at a few recipes with photos of cooking lamb in foil and a sleeve in the oven.