Lamb steaks baked in the oven. Lamb, in the oven

You can use different ones. As a rule, such meat is soaked in creamy sauce, garlic, tomato and others. We will tell you how the mentioned and other marinades are made in this article.

Step-by-step recipe for lamb marinade (for baking in the oven)

Surely all housewives know that after baking lamb almost always becomes tough and dry. Most often this occurs due to the use of the wrong marinade. Therefore, the meat of such a domestic animal requires a special method of preparation.

So, to make a marinade for lamb, you need to prepare:

lamb shoulder - about 1 kg;
natural yogurt without additives - approximately 250 ml;
garlic cloves - 2 pcs.;
ginger, finely grated - about 1 large spoon;
fresh cilantro - approximately 40 g;
crushed chili pepper, black pepper and salt - to your taste.

Cooking process

(lamb) in the oven should be done immediately before soaking the product. We decided to use natural yogurt as the basis for this sauce. This product can also make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

Vinegar marinade for lamb in the oven

In the sleeve, this meat turns out to be especially tender. What is this connected with? The fact is that in the bag this product is baked in its own juice, as well as in the marinade. Therefore, it is very important to make a special dressing for it.

So, to prepare a delicious marinade for lamb, you need to purchase:

fresh lamb (tenderloin) - 1 kg;
onions - about 3 pcs.;
table vinegar 3% - 150 ml;
salt and ground pepper - use at your discretion.

Cooking method

Marinade for lamb baked in the oven does not necessarily need to be prepared separately from the meat. It can be done in the process of preparing the main product for baking.

So, before heat-treating the meat, wash it thoroughly, and then cut off all unnecessary veins, films, etc. After this, the lamb is divided into the necessary pieces. They are placed in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the ingredients, be sure to add sweet onions, which are first peeled and then chopped into half rings. Also pour a little into the bowl with the meat and add table vinegar.

Once again, mix the ingredients with your hands, cover them with a lid and leave them in this form at room temperature. If the meat product has been completely thawed, then you will need only two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb in the marinade.

As soon as the meat product becomes aromatic and forms juice, it is placed in a culinary sleeve, into which all the broth and marinade that has accumulated in the bowl must be poured.

After tightly tying the bag of lamb, place it on a baking sheet and put it in the oven. Maintaining a temperature of 190 degrees, the meat is baked for about 60 minutes. During this time, even more aromatic broth should accumulate in the cooking sleeve. At the same time, the lamb should become as juicy, tender and soft as possible.

After heat treatment, the pieces of meat are carefully removed from the sleeve and placed on a large dish. After adding aromatic broth to them, they are sprinkled with cilantro or finely chopped green onions, and then served to the table along with some side dish.

Bake meat in foil with tomato cream sauce

To prepare this dressing you will need the following ingredients:

fresh lamb (any part) - 2 kg;
the fattest cream - about 100 ml;
ripe tomatoes - 2 pcs.;
cilantro, onions - to your taste;
granulated sugar - 2 dessert spoons;
lemon juice - 10 ml;
salt and ground pepper - use at your discretion;
dried parsley, dill and other seasonings - to taste.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving the dairy product aside, begin preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

Let's sum it up

Now you know how to make marinade for lamb for baking in the oven. Using these and other recipes for preparing a homemade dinner, you are sure to get a tasty, juicy, tender and very aromatic meat dish. It should be recalled that lamb goes perfectly with potatoes, fresh vegetables, rice and herbs. It is with these products that it is recommended to serve it at the family table.

Baked leg of lamb is a dish for all occasions. Thanks to its size, with the help of such a dish you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting a ham is that the process is simple, and the results will live up to your expectations! It will not only be tasty, but also healthy.

How to cook leg of lamb in the oven

Meaty ham can be supplemented with vegetables, seasonings and various herbs. In any version, the meat turns out juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to make a choice. It's better to buy the back of the lamb. This carcass does not have an unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to discard this piece: no matter how you marinate it, it will have a specific aroma.

How long to bake

This baked leg takes longer to cook compared to regular pork. Foot size plays a big role. Time must be calculated according to this principle: for every kilogram of weight, an hour. In order not to worry about how long it takes to cook lamb in the oven, you should purchase a cooking thermometer. Having installed it in the widest part of the carcass, the hostess should see 65 C internal temperature. This indicates that the shank is fully prepared. After turning off the oven, the leg of lamb should rest for another 20 minutes.

How to marinate

The marinating method depends on the quality of the lamb ham. If you bought good meat, then just salt, pepper and add aromatic spices with olive oil. For baking, it is better to choose a part of young lamb. If the animal is under 18 months, the fibers retain a large amount of nucleic acid and there is no characteristic specific odor.

Also great for pickling garlic, onions, red peppers and tomatoes. Caucasian spices such as hops-suneli, cilantro, caraway seeds will saturate the shank with a special aroma. Many people have difficulty figuring out how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All the rigidity will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg of lamb recipe

There are many options for cooking shanks using the oven. This dish looks very beautiful and festive, just like in the photo. Baked shank can come with or without a side dish. Potatoes or grains or beans are suitable for this. Many people prefer to cook using a sleeve, which makes the lamb recipe in the oven even easier to follow. In this case, the dish will never burn and will retain its aroma, juice and juiciness.

In foil

The presented recipe is often used for special occasions. The dish is not a traditional food of our region, so it is happily prepared for the holidays. Roasting a leg of lamb in the oven in foil is very easy if you have a good piece of lamb at home and some spices. Thanks to the thin metal wrapper, aromas and juiciness do not evaporate. Plus, this dish looks amazing!

Ingredients:

leg of lamb – 2.5 kg;
prunes – 200 g;
carrot – 1 pc.;
white onion – 2 pcs.;
parsley – 1 bunch;
garlic – 6 cloves;
mustard – 2 tbsp. l.;
lemon – 1 pc.;
olive oil – 4 tbsp. l.;
spices.

Cooking method

Wash the ham and remove excess fat.
For the marinade, use various seasonings: peppercorns, bay leaves, Provençal herbs and basil. Add parsley and chopped garlic to the dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, and mix well.
Rub the marinade thoroughly onto the leg. Wrap in foil for 12 hours.
Before baking, make deep cuts in the leg, lay them with prunes and herbs.
Thoroughly rub the leg with mustard and salt, place pieces of carrots and onions around it.
Preheat the oven to 220 degrees and place the leg wrapped in foil inside.
After an hour, reduce the temperature to 180 C, open the foil.
Cook for another 60 minutes, periodically basting the lamb with its own juices.
After 2 hours, let the baked dish sit, covered in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein; as for cholesterol, it is minimal. In combination with potatoes it turns out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option will not take much time, and due to the fact that the lamb with potatoes in the oven in the sleeve turns out to be of impressive volume, you can eat the baked dish for several days.

Ingredients:

leg of lamb – 1 kg;
potatoes – 2 kg;
bay leaf – 2 leaves;
white onion – 2 heads;
oregano – 2 pinches;
sunflower oil – 3 tbsp. l.;
spice mixture.

Cooking method

Wash the leg of lamb and dry it with a paper towel. If desired, you can chop it to get a full roast, or leave it whole.
Salt the ham and add spices. Leave to marinate for 40 minutes
Peel the onion and cut into large pieces.
Wash the potatoes and chop into pieces no thinner than 1 cm.
Mix vegetables together, add salt and pepper.
Grease a baking sheet with oil, place potatoes and onions on it, and top with ham. Sprinkle everything with oregano and other spices.
Preheat the oven to 220 degrees, place the dish for 45 minutes.
Periodically baste the baked ham with the broth that collects in the pan. If it is not enough, add half a glass of dry wine.
After the required time has passed, let the dish cool for 5 minutes, then serve.

In beer

A polyethylene sleeve is a universal invention that comes to the aid of the housewife in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Whatever is stuffed into the carcass will impart its aroma. Lamb baked using a sleeve does not require time. Just set the desired temperature and forget about the dish. In 3 hours you will have a juicy and festive dish. A leg of lamb baked in beer according to this recipe will turn out amazing. If you don’t have a whole piece, you can make a knuckle using this principle.

Ingredients:

lamb ham – 1.5 kg;
white onion – 2 pcs.;
garlic – 4 cloves;
basil - a small bunch;
bay leaf – 2 leaves;
black pepper – 1 tsp;
olive oil – 3 tbsp. l.;
wine vinegar – 1 tsp;
hot pepper – 1 pc.;
beer - 1 glass.
salt as needed.

Cooking method

Wash and dry the ham with a paper towel.
Make shallow slits in the shank, stuff it with garlic and bay leaves, sprinkle generously with salt and pepper.
Add half a glass of beer, herbs, vinegar, hot pepper to olive oil and rub your leg. Leave for 2 hours.
Cut the onion into rings and place them on the sleeve.
The leg is placed on an onion bed and poured with beer.
Place the ham in an oven preheated to 200 C for 3 hours.
30 minutes before it’s ready, open the sleeve and reduce the heat to 180 C. Periodically baste the shank with beer brine.

With vegetables

Leg of lamb goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but will add flavor and make the baked dish even more appetizing. If you like leg of lamb with vegetables in the oven, but don’t know how to prepare the dish yourself, follow the recipe presented. For this option, both the whole part and pieces are suitable.

Ingredients:

lamb ham - 500 g;
potatoes – 200 g;
carrot – 1 pc.;
onion – 1 pc.;
tomatoes – 3 pcs.;
sunflower oil – 3 tablespoons;
spices, salt to taste.

Cooking method

Wash the lamb and remove excess fat. For the marinade, use spices, salt and sunflower oil. Generously rub a piece of meat with it. Leave to marinate for an hour.
Cut the vegetables into large pieces and place in the bottom of a deep baking bowl.
Place the ham on top of the vegetables and add half a glass of water.
Preheat the oven to 200 C, place the bowl. Cook for 1.5 hours with the lid closed.
After the set time has passed, remove the lid and leave the dish in the oven to form a golden crust.

With quince

If you like unusual culinary improvisations, try combining sweet and sour quince with fatty, aromatic meat. With such a baked dish you can easily surprise your guests with your gastronomic talents. The unusual fruit, although it has its own sweetness, will not kill the wonderful taste of the meat, but will emphasize it. The fruit contains a large amount of vitamins and minerals. Just 2 hours and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

leg of lamb – 1.5 kg;
quince – 0.3 kg;
carrots – 2 pcs.;
white onion – 2 pcs.;
bay leaf – 2 pcs.;
garlic – 1 head;
cardamom – 6 pcs.;
pepper mixture;
salt.

Cooking method

Peel the onion, cut into large pieces.
Wash the carrots and chop into large squares.
You should choose a quince that is ripe, with a clean and smooth yellow skin. Wash the fruit and cut into slices. Do not remove the skin, otherwise the quince will turn into porridge during cooking.
A glass baking dish must be lined with foil.
Add onions, carrots, bay leaves, and add spices. If you want the meat to be more aromatic, it is better to peel the cardamom. Place the ham on the vegetable bed.
Sprinkle the lamb generously with quince and add 2 cups of water to the total mixture.
Cook under a closed lid for 2 hours at a temperature of 180 C.

In mustard

This simple recipe will appeal to both experienced and novice cooks. Aromatic mustard will allow lamb to better reveal its potential and satisfy even the most demanding gourmet. If you don't know how to cook the back, remember this recipe. Leg of lamb in mustard, baked in the oven, is a festive dish that can easily be prepared every day.

Ingredients:

leg of lamb – 1.5 kg;
Dijon mustard – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.;
mixture of peppers, salt.

Cooking method

Wash the leg, trim off any remaining fat and veins. Rub generously with pepper and salt.
To marinate meat, you need to mix mustard and oil. Carefully coat the ham with the resulting mixture and leave for an hour or two.
The leg in the sleeve is placed in an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the mass of the shank is larger, the time needs to be increased.
After the required time has passed, take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you don’t know how to prepare a delicious dish for the holiday, then pay attention to this recipe. Stuffed leg of lamb baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time in the oven. Thanks to the large volumes, the whole family will be able to eat for several days. Various mushrooms or even mixtures of them are suitable for the filling. You can use cumin, rosemary and other spices for flavor. Spices will only emphasize the taste of a special type of meat.

Ingredients:

leg of lamb – 1.5 kg;
mushrooms – 400 g;
olive oil – 2 tbsp. l.
a mixture of peppers, cumin, salt as needed.

Cooking method

Wash the mushrooms under running water and soak in a bowl.
Clean the lamb from excess fat and remove the bones through small cuts.
Mix olive oil with spices and salt, rub the meat and leave for an hour.
Pour chopped mushrooms into a heated frying pan. Simmer for about 20 minutes.
Place the prepared mushrooms into the cuts in the meat.
Rewind the cut areas with thread or close with skewers.
Place the leg on a greased baking sheet and bake at 200 C for 80 minutes.

With rosemary

If for our region lamb is not a typical dish, then in France it is prepared very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare and turns out juicy and soft. Its secret lies in a special marinating recipe and temperature conditions, which will allow the meat to retain all its vitamins without remaining raw.

Ingredients:

young lamb - 1.5 kg;
garlic – 3 cloves;
rosemary – 5 branches;
red wine – 150 g;
butter – 200 g;
salt and spices as needed.

Cooking method

Wash the meat and leave at room temperature.
Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mixture. Stir the marinade with a fork.
Cut the cooled lamb deeply several times so that the depth of the holes makes it possible to stick your finger inside.
Generously coat the leg of lamb with the marinade, paying particular attention to the cuts.
Place the shank on a greased baking sheet and cover with foil. Place in an oven preheated to 200 C for 40 minutes.
When the time is up, remove the foil and leave the leg of lamb in the oven for another 50 minutes.
To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
Before serving the baked leg of lamb, pour the sauce over the meat.

In the test

Dishes in the dough turn out especially juicy, since all the liquid remains inside. An appetizing crust not only gives the dish a more attractive appearance, but also adds satiety. Leg of lamb in dough, baked in the oven, is suitable for both the main dish on a festive table and for every day. To prepare it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

leg of lamb – 1 kg;
puff pastry – 200 g;
tomatoes – 2 pcs.;
capers – 1 tbsp. l.;
garlic – 10 cloves;
anchovies – 4 pcs.;
olives – 100 g;
eggs – 1 pc.;
cilantro - a small bunch;
a mixture of peppers, salt as needed.

Cooking method

Wash the back of the lamb, remove excess fat and veins.
Carefully remove the bone so that you can form a roll.
Peel the garlic, chop or use a garlic press.
Make several deep cuts in the leg and insert the cloves into them.
Fold the meat to form a roll and secure with thread.
Spread the knuckle generously with salt and pepper mixture and spread with butter.
Preheat the oven to 180 degrees. Line a baking tray with baking paper.
Place the meat in the oven, drizzle with olive oil, add cumin. Leave to cook for 50 minutes.
To prepare topenade, chop the herbs, olives, capers, and tomatoes. Add olive oil, anchovies and a couple of cloves of garlic to the resulting mass. Beat all ingredients until smooth.
Remove the shank from the oven, cool, and generously brush with topnade.
Roll out the puff pastry, wrap it around the lamb, coat the “wrapper” with a raw egg.
Preheat the oven to 180 C oven, place the dish for 45 minutes.
Serve the baked lamb with the dough in portions.

Marinade for lamb in the oven

The key to a tasty dish is good meat, but do not forget about the importance of the marinade. He is able to transform a dish and reveal it from its best side. A special sauce will not only add flavor, but also help make tough meat soft and kill the specific smell if you were unable to purchase a young lamb. A simple marinade for a leg of lamb in the oven based on olive oil and spices will be inexpensive, but will make the baked dish very tasty.

Ingredients:

olive oil – 4 tbsp. l.;
mustard – 2 tbsp. l.;
rosemary – 5 branches;
garlic – 6 cloves;
spices, salt.

Cooking method

Squeeze the garlic through a garlic press into the olive oil and mustard.
Pour spices and salt into the resulting mass.
Mix everything until smooth, brush the meat.

Video

Do you like delicious, satisfying food? Then baked lamb is for you. The dish is prepared in different ways: lamb is baked in the oven in foil until a dark crispy crust forms, with a wine marinade. Meat prepared in this way is an excellent option for both festive and everyday tables. All lamb dishes are tasty, original, and appetizing. The calorie content of 100 g of product is 209 Kcal.

How to prepare lamb

To make a culinary masterpiece tasty, you need to properly prepare the meat. This process begins from the moment you purchase the product. If you bake lamb ribs, ask the butcher to chop the piece you have chosen into the required pieces. Dry the meat with a paper towel before cooking. Remove excess fat.

You can start processing the product. If you bake lamb in the oven, trim the ends of the ribs and cut the skin crosswise to create a decorative effect. Cut off the skin from the animal’s leg, make punctures in the meat with a knife, insert rosemary potion and garlic. If you use frozen meat to bake lamb meat in the oven, then the defrosting process should occur slowly. Then the product will not lose its taste properties or rich aroma.

Marinade for lamb

How to marinate lamb for baking? The further taste of the dish will depend on this. The duration of this procedure takes at least 2 hours, although ideally a day should pass. Thanks to the marinade, it is possible to obtain a juicy, tasty baked dish. There are a large number of recipes for preparing the marinating composition. To prepare it, you will need the following ingredients:

meat – 1 kg;
onions – 3 pieces;
vinegar 3% - 50 ml;
granulated sugar – 2 small spoons;
ground black pepper, salt.

Preparation:

Cut the meat into pieces in advance, add salt, pepper and onion, cut into large rings.
Pour everything with vinegar, previously mixed with sugar.
Mix everything, put under pressure, and refrigerate for 24 hours.
Thanks to the resulting marinade, the lamb can be baked in the oven to a medium-rare state, and there is no need to worry that it will be bloody.

Lamb baked in a sleeve with potatoes

You can cook lamb in the oven at the same time as a side dish, which will be potatoes. By placing all the ingredients in the sleeve, you will be able to get a fragrant, appetizing dish for the holiday table. Spices play an important role in this process, which will give the final product a rich and interesting taste. To cook lamb in the oven with potatoes, stock up on the following products:

meat – 1 kg;
potatoes – 1 kg;
onions -1 kg;
khmeli-suneli - a teaspoon;
vegetable oil;
pepper, salt.

Preparation:

Prepare the lamb for baking, chop the potatoes and onions into large pieces.
Place spices and salt in a container and treat the meat with the resulting mixture.
Place everything in a sleeve, shake and place on a baking sheet.
It is necessary to bake in a sleeve at a temperature of 200 degrees. The duration of the procedure is 2 hours.
At the end of baking, open the sleeve so that the lamb and potatoes are slightly browned in the oven.

Quick recipe for lamb ribs with vegetables and herbs

If you don't like to spend a lot of time in the kitchen, use an easy, simple recipe. Buy some ribs. They fry quickly, and thanks to the spices and vegetables they will acquire an unusual and pleasant smell. How to deliciously cook lamb in the oven? Stock up on these ingredients:

lamb ribs – 0.5 kg;
potatoes – 5 pcs.;
green pepper – 4 pcs.;
eggplant – 3 pcs.;
carrots – 1 pc.;
onions – 1 pc.;
spices, salt, olive oil, garlic.

Procedure:

Prepare the ribs, marinate the meat with spices and olive oil. Place in the refrigerator.
Fry the ribs and cook the vegetables. Peel and cut into cubes.
Place the ribs in the container where the lamb will be baked in the oven.
Fry garlic and onions, peppers and eggplants in a frying pan. Do the same with carrots.
Place everything in a container with the ribs. Place the lamb in the oven, set the temperature to 220 degrees. Baking time – 80 minutes.

How to deliciously bake lamb on the bone with dried apricots

Baked young lamb meat on the bone is the most juicy and delicious dish. In addition, it is very quick and easy to prepare. The most important thing in this process is a properly selected lamb carcass. Also, take care of the spices, because they allow you to make the taste of meat expressive and unusual. To cook in the oven you will need the following products:

meat with bones – 1 kg;
ground black and white pepper;
dried basil;
dried apricots;
vegetable oil.

Procedure:

Cut the meat into large pieces so that each one has a bone. Place the product in a baking container, add salt, pepper and dried basil.
Sprinkle oil on top, cover with a piece of sleeve. Place the container with the meat in the oven for 40 minutes. Baking time depends on the size of the pieces. If you find that the juice is not pink, but transparent, wait until the dish is covered with a golden brown crust.
You can achieve this effect if you slightly open the baking sleeve.

How long to bake lamb meat

Different recipes for cooking require their own time. How long to cook lamb in the oven? It all depends on the amount of product used for baking and what pieces it was cut into. For cooking, you can use spare ribs or the pure tenderness of young lamb. In many cases, the dish is completely ready and forms a golden brown crust in 50–70 minutes.

Video

If you don’t have a single recipe for cooking lamb meat, you can ask your friends about this question or use the recommendations of Yulia Vysotskaya from the video below. Please your loved ones with a delicious, aromatic dish. Watch all the subtleties and secrets of cooking in a detailed video master class:

Lamb in the European part of Russia is not as popular as pork or beef, and it is 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.

Oven-baked leg of lamb is perfect as the main dish of a family dinner or celebration. Contrary to the fears of some housewives, by choosing and buying a good lamb ham, you can cook it at home quickly and easily. Moreover, the cost of purchasing meat will be completely justified - the food will be satisfying, healthy, and it will look original and non-trivial on the table. Therefore, this time we bring to your attention a recipe for lamb that melts in your mouth.

"Free" meat

The main ingredient - ham - is better to buy at the market. The most delicious, of course, is the meat of a young animal. It is bright (not dark!) red in color, with white fat resembling wax, without an unpleasant odor. Yellow fat, large joints, dark red meat are the main signs of an elderly lamb. Many gourmets value lamb not only for its excellent gastronomic and dietary characteristics. Sheep are considered to be almost the only animals that do not live in a stall, which means they are fed only on natural pasture - during grazing.

By the way, when buying meat, pay attention to the layer of fat; if it is even, and quite dense, thick, then the animal has actually lived its life with dignity - it was properly kept and well fed. You should not purchase lamb that has been thawed and frozen again by unscrupulous sellers. You can check this by pressing on the pulp. If ichor appeared in the resulting hole, the product was frozen several times. There will be no indentations on fresh meat, much less blood.

Spices for marinade

So, here is the actual recipe for baked lamb in the oven: medium-sized leg - 1 piece weighing about one and a half kilograms, 2 small but terribly hot chili peppers, 2-3 large onions, a head of garlic, a teaspoon of cumin, coriander, salt, soy sauce, a little olive oil.

You also need a little ginger. According to the recipe, you can cut 5-6 slices from a fresh (not dried) root with a knife. First, wash and cut the “evil” chili peppers, put them in a mortar, add cumin, coriander, garlic, and ginger. Add coarse salt there too, which will act as an abrasive. Crush everything thoroughly and add soy sauce to the resulting mixture.

According to our recipe, there should be enough to generously spread the entire leg.

“Onion pillow” and other tricks

Before we talk about how to properly use the oven, let’s learn how to properly handle it. First, wash the whole ham with warm water. By the way, lamb is perhaps the only type of meat that requires a warm shower. Thus, we wash off unnecessary fat with particles of dirt and dust. Then you need to trim off the tendons and films, as well as excess fat. But not all of it! The fat is very useful, it will make the dish more tender and juicy.

Dry the leg a little and make several shallow cuts across it so that the marinade can penetrate deep into the meat tissue. Now it's time to smear the leg of lamb. Apply without regret! Since we plan to bake the leg at a low temperature, the marinating process can be significantly shortened - 30 minutes is enough.

For now, leave the lamb ham in some convenient container, and look for something like a duckling pan or a spacious baking dish at home. Lightly grease the bottom of the selected dish with vegetable oil.

And on top...this is where the main highlight of this recipe lies. We peel the onions and cut them into fairly wide rings (about a centimeter). Place a layer of 3-4 centimeters on the bottom of the baking container. Sprinkle vegetable (preferably olive) oil on top. So we have this onion feather bed or pillow on which we will place the leg of lamb.

Now all that’s left to do is set the temperature in the oven to 150-170 degrees and wait patiently until our wonderful, juicy, melt-in-your-mouth dish is ready. And here the question arises: how long to bake lamb in the oven? For at least 3 hours. And if guests are delayed, then the meat can be left in a warm oven for another 2-3 hours. Nothing bad will happen to him. Just watch the temperature and ensure that the delicious golden crust does not char. Here is a simple recipe that will allow you to quickly create a culinary miracle for a dinner party or family dinner.

By the way, the onion with which we cooked the leg can be used in side dishes. It retained its juice, and was also saturated with lamb, so it can be considered a sauce, perfect for boiled or rice. Delicious. Try it!

Lamb "in the sleeve"

Here is another interesting recipe for baked lamb in the oven. It will come in handy for those who do not have a suitable container at home for roasting meat, for example, a duckling pan or a heat-resistant tray. It’s much easier to buy a pack of baking bags in the store.

The sleeve recipe is one of the simplest and most convenient. Firstly, the oven remains clean, and fat does not splatter on the walls. Secondly, the juice and aroma of the products are miraculously accumulated and preserved in the bag. Thirdly, from a medical point of view, this is also welcome, because we do not use excess fat. In addition, if a crust forms, it is tender, soft, delicate, golden, and not the one that is considered carcinogenic and dangerous.

We will need: 3-4 carrots, 4-5 medium-sized potatoes, 3 onions, pepper, salt and, of course, about a kilogram of lamb. Shoulder, loin, brisket, ham are suitable. Also prepare the sleeve for baking, trying not to skimp; it is better if you cut a little more, otherwise it will not be convenient to secure its edges.

So, our menu for today is “lamb pieces baked in the oven.”

Sequencing

First, let's take on the vegetables; if you have a Korean carrot grater at home, then use it to chop this root vegetable. It doesn’t matter if you don’t have one, cut the carrots into strips or grate them on a coarse grater. Then peel and chop the onion. You need to squeeze it a little so that the juice comes out faster. Let's pepper it. Salt. You can add other seasonings to taste.

According to recognized culinary experts, the following go well with lamb: parsley, marjoram, saffron, mint, juniper, rosemary, cilantro and barberry.

Cooks do not skimp on seasonings, sometimes because they are trying to get rid of the specific smell inherent in this type of meat. But it is known that fat smells, and the older the animal (or it is not a castrated ram), the more unpleasant the “aroma”. Therefore, use the tips for choosing good quality meat from the previous recipe.

Wash and cut the meat exactly as described in the above recipe. Cut into portions weighing 100-150 grams. And we marinate in our own juice with vegetables that have already been cut.

A few words about the marinade

A few words about the marinade. It is thanks to him that the lamb will reveal the fullness of its taste. Sometimes this also allows you to soften the meat, making it more juicy and tender.

And the older the carcass, the longer the portioned pieces of meat should be kept in the marinade. Sometimes this process can take 12-15 hours. But in our case, 4-5 hours is enough.

In addition to taste, the marinade, as scientists have recently found, is very beneficial for health. In particular, it prevents the formation of blood clots and prevents the development of obesity.

For your information, the healthiest marinades are those that contain onion, ginger, black and red peppers, and cloves.

Paired with potatoes

After the specified time (according to the recipe, at least 4 hours), peel the potatoes and cut them into rings 1-1.5 centimeters wide. Lightly add salt.

How to bake lamb in the oven in a sleeve? First, cut off enough “sleeves” and put onions and carrots there. And then . Let's mix everything. Pour in the rest of the sauce. Secure the ends of the sleeve with paper clips or special holders (usually sold as a set with the sleeve). We'll make a couple of cuts on top so that the film doesn't bubble and our dish gets a little browned.

All that remains is to preheat the oven to 200 degrees and place our sleeve with the future culinary masterpiece on a baking sheet. How long to bake lamb in the oven in the sleeve? Much depends on the quality of the meat and the marinating time, but according to our recipe, it’s a little over an hour. Carefully remove the sleeve and place it in a convenient deep container, carefully remove the clamps and the wonderful, aromatic, soft meat with juicy potatoes on the side is ready! Bon appetit!