When properly prepared, baked lamb with potatoes turns out juicy with a light, appetizing crust. However, it is important to choose the right spices and not overcook the meat, otherwise the taste of the dish will be unpleasantly surprising. The total time spent is 65-75 minutes.
The meat of young lamb (milk lamb) is ideal for baking, as it has almost no specific odor. Old lamb is dark red in color, so the lighter the meat, the better.
Ingredients for 4-5 servings:
- potatoes – 2 kg;
- lamb – 1 kg;
- onions – 2 pieces (medium);
- bay leaf – 4 pieces;
- thyme and rosemary - 1 pinch each;
- vegetable oil (preferably olive) – 3 tablespoons;
- dry red wine – half a glass (can be replaced with plain water);
- salt, pepper, spices for meat - to taste.
Recipe for lamb with potatoes
1. Rinse the lamb under running water, dry with paper towels, then cut into pieces 1.5-2 cm thick. It is advisable that at least a small bone remains on each slice of meat.
2. Rub the lamb on all sides with salt and ground black pepper, especially in the cut areas. Place the meat in a deep plate and leave for 15 minutes.
3. Peel the onions and potatoes, rinse and dry. Cut the potatoes into slices or circles at least 1.5 cm thick (preferably 2-3 cm), chop the onion into half rings or strips 5-7 mm thick. If you chop the vegetables too thin, when baking, they will burn before the lamb is ready.
4. Place potatoes and onions in a deep bowl, lightly sprinkle with salt. Stir and leave for 10 minutes to soak.
5. Preheat the oven to 200°C. Grease a heatproof glass baking dish or deep baking tray with vegetable oil. Place potatoes and onions on the bottom layer and lamb on top. Place bay leaves, sprinkle with thyme, rosemary and other meat spices.
6. Bake lamb with potatoes in the oven for 40-45 minutes until cooked. After 10 minutes from the start of cooking, pour dry red wine or plain water over the dish. Open the oven 3-4 times during the entire process and use a tablespoon to pour the liquid and fat that accumulates at the bottom of the pan over the meat.
The readiness of the lamb is checked by piercing the fibers of the meat with a fork or skewer; if the juice that comes out is red, you need to bake for another 5-7 minutes; if the juice is white, the dish is ready.
7. Remove the potatoes and lamb from the oven, let cool for 3-4 minutes, then use a kitchen spatula to place the dish on plates and serve hot. Cold lamb doesn't taste as good! You can supplement the dish with vegetables, herbs, pickles, creamy, sour cream and tomato sauces.
As the New Year and Christmas holidays approach, we increasingly begin to think about the menu. What to cook for a tasty, satisfying holiday feast?
Every housewife knows that the best option is always a combination of meat and vegetables. Today we invite you to consider recipes for cooking lamb and potatoes in various variations.
Wonderful, original dishes that will delight your guests and loved ones. The time to prepare each will not be long. And the result will be excellent
Cooking lamb with potatoes in a pressure cooker
Let's start our recipes with the simplest - we'll prepare the dish in a pressure cooker, although you can do it in a very ordinary saucepan. We will need: lamb meat - one and a half kilograms, red and black pepper, salt, flour, olive oil - five tablespoons, garlic - one clove, one onion, white wine - 150 ml, lemon juice - 50 ml, potatoes - one kilogram, water - one glass. Now we’ll tell you how to prepare stewed lamb with potatoes in a pressure cooker. Salt the pieces of meat, pepper and roll in flour. Heat olive oil in a saucepan and fry until golden brown.
Finely chop the garlic and onion, add to the pan and fry for another three minutes. We extinguish with wine, pour out water and lemon juice. Close the lid of the juicer and cook for about 20 minutes. Next, add potatoes, cut into large cubes, and carrots into slices. Close again and simmer for 10 minutes. At the very end, if desired, add a little parsley or basil. You need more time in the pan. Roast lamb with potatoes is ready. Serve with any vegetable salad and feta cheese.
Recipe for delicious lamb with potatoes for the New Year's table
Look how delicious this dish is. It is ideal for any feast. Very tasty and filling.
We will need:
- Lamb ribs – 500 g
- Sunflower oil for marinade – 6 tbsp. l.
- Rosemary (dried) – 0.5 tsp.
- Basil (dried) – 3 tsp.
- Salt to taste
- Black pepper to taste
- Lemon juice – 6 tsp.
- Potatoes – 600 g
- Tomatoes - 1 pc.
- Sunflower oil for potatoes – 3 tbsp. l.
- Paprika – 1 tsp.
- Onion – 1 pc. medium size
- Garlic – 4 cloves
Preparation:
Let's immediately start preparing the marinade for the meat. To do this, pour sunflower oil into a plate, add salt, pepper, rosemary, basil, lemon juice, mix thoroughly.
Wash the prepared lamb and dry it with paper towels
Pour in the marinade and leave for 30 minutes.
At this time, let's take care of the potatoes. Clean, rinse with running water
Cut into pieces. It is advisable that it be a large straw
Salt and pepper the potatoes, sprinkle with paprika, and pour in sunflower oil. Place all the potatoes on a baking sheet lined with parchment paper.
Place in the oven preheated to 180 degrees. Potatoes must be completely cooked. Cut onion and garlic into medium sized pieces
Add to the meat and fry in a hot frying pan until golden brown.
Place the meat on a baking sheet and pour in the remaining marinade. We put it in the oven. Since all the ingredients are almost ready, the lamb will not bake for long.
10 minutes before the end, cut the tomato into 2 parts. Add tomato slices to a baking tray.
Let's focus on our oven. It is important that the meat is cooked well and does not dry out.
The dish turns out very tasty, let it cool slightly, invite all your loved ones to the table
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.
- 700 g lamb
- 500 g potatoes
- 4 tomatoes
- 2 eggplants
- 2 carrots
- 2 onions
- 4 cloves garlic
- 100 g butter
- Greenery
- Spices
- Salt
- 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.
How to cook lamb with potatoes in the oven
We will need:
- Front blade – 1 pc. approximately 3 kg
- Salt, ground pepper, cumin - to taste
- Potatoes – 1.5 kg
- Onion – 300 g
Preparation:
Wash the lamb shoulder and let the excess moisture drain. We make cuts along the entire length of the meat for better salting. Salt, pepper, sprinkle with cumin. Leave in this state for 2 hours to marinate.
Cut the onion into arbitrary pieces, press with your hands until the juice appears
Place on a baking sheet as an onion “pillow”, sprinkle on top of the spatulas
Cover with foil and bake for two and a half hours.
Let's start with potatoes. Wash, clean, cut into pieces
After the specified time, remove the baking sheet from the oven and place the potatoes on it.
We send it back 30 minutes, but you can set the time yourself
The main thing is that the shoulder blade and potatoes are not raw. Our dish is ready.
The result is hearty, flavorful and festive lamb on the table.
Baked lamb with potatoes, carrots and onions
- potatoes – 1.5 kg;
- dried basil - to taste;
- onions – 4 pcs.;
- coriander - to taste;
- cumin - to taste;
- salt - to taste;
- lamb – 1 kg;
- carrots – 3-4 pcs.;
- vegetable oil;
- garlic – 3-4 cloves;
- pepper - to taste.
Use any part of lamb to prepare this dish. It is best to choose a slightly fatty part. The fat will melt during heat treatment and make the dish rich and not lean, but only tastier. Wash and dry the lamb, then cut into pieces. It is not at all necessary to take lamb pulp; you can use, for example, ribs. Cut the garlic into rings. Make a small cut in each piece of meat and insert a ring of garlic into it. This will make the meat incredibly flavorful. Also peel and chop the onions and carrots. It is best to chop the onion into half rings, and the carrots into circles. Peel the potatoes and cut into small pieces.
If you have trimmed lamb fat, then cut it into small pieces and spread evenly across the bottom of the baking tray. If you don't have fat, generously grease the baking sheet with vegetable oil.
Place the chopped onions on a baking sheet and place the lamb on it.
Mix potatoes with carrots and place on top of lamb. Sprinkle with salt and spices.
Place the baking sheet in an oven preheated to 220 degrees for 40 minutes. After this, check the readiness of the meat. If the meat is ready, then serve the lamb and potatoes on the table, arranging it on plates. Otherwise, increase the cooking time slightly.
Recipe for cooking lamb in the oven in the sleeve
Let's cook lamb in the sleeve. A few positives about this recipe. The meat in the sleeve is more juicy, the potatoes are saturated with juice and the aroma of meat, the oven is clean at the end of cooking. If I've convinced you, let's get to cooking this meat up the sleeve.
We will need:
- Lamb meat – 600 g
- Potatoes – 6 -7 pcs. average size
- Onion – 1 pc.
- Lemon – 0.5 pcs.
- Spices (dried tarragon, cumin, basil) - 1 tsp each.
- Vegetable oil – 2 tbsp. l.
- Salt, ground black pepper - to taste
- Garlic – 1 clove
- Soy sauce – 2 tbsp. l.
Ingredients for cooking potatoes with lamb in the oven:
- Lamb (young lamb) 1 kilogram (meat on bones - ribs)
- Potatoes 2 kilograms (large)
- Onions 2 pieces (large)
- Laurel leaf 2–4 pieces
- Oregano 2 pinches
- Vegetable oil 2–3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Meat spice mixture to taste
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Tablespoon, Oven, Glass ovenproof baking dish, Paper kitchen towels, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Deep plate, Deep bowl, Wooden skewer, Oven gloves, Kitchen spatula, Plate
Tasty and juicy lamb in the oven for the holiday
An excellent recipe for a Christmas and New Year's feast. The taste of lamb is intertwined with the aroma of dried apricots, lemon and herbs. A great side dish of potatoes would be a great addition.
We will need:
- Lamb shoulder – 1 pc.
- Dried apricots – 10 pcs.
- Tomatoes - 4 pcs.
- Salt – 1 tsp.
- Pepper - to taste
- Juice of half a lemon
- Dried basil – 2 tsp.
- Dried rosemary - 2 sprigs
- Olive or sunflower oil - 3 tbsp. l.
- Potatoes – 1 kg
Preparation:
Let's start preparing the marinade. In a small bowl, mix vegetable oil, lemon juice, salt, pepper, basil
Mix everything. Pour boiling water over the dried apricots and leave for 15 minutes. Then drain the water, cut each piece of dried apricots into two parts
Coat the spatula well with marinade
Leave for 30 minutes. Then we make slits in the meat and stuff them with dried apricots. Place in a baking dish
Place in the oven for 1 hour at 190 – 200 degrees.
If you do not like too fatty and high-calorie dishes, then the lamb can be placed on the grill. During baking, all the fat will drain onto the baking sheet under the wire rack.
Lightly boil the potatoes that we will use as a side dish in salted water. Place on a baking sheet
Place the meat on top and put it in the oven for the final roasting of the meat and potatoes. Use a knife to check that the meat and potatoes are done.
If the dish is ready, it can be served. You can add a few tomatoes to the plate
Cooking potatoes with lamb in the oven:
Step 1: prepare the ingredients.
First of all, preheat the oven to 200 degrees Celsius and grease a heat-resistant glass baking dish with 2 - 3 tablespoons of vegetable oil.
Step 2: cook potatoes and lamb in the oven.
After 10 - 15 minutes , when the vegetables and meat are saturated with salt, put them in the prepared form, first the potatoes with onions, and on top the pieces of lamb.
After the required time has passed, check the readiness of the lamb with a wooden skewer. In turn, we insert its tip into each piece of meat and lightly press on the fibers: if red juice comes out of the crack, it means the meat is raw and you should let it bake for another 5-7 minutes ; if it is light, the dish is ready.
Step 3: serve the potatoes and lamb in the oven.
Potatoes with lamb in the oven are served hot as a second main course. This dish is complemented with sliced fresh vegetables, salads, pickles, various herbs and sauces based on sour cream, tomatoes, and cream! Enjoy delicious and easy to prepare food!
Tips for the recipe:
– for baking it is better to take the meat of young lamb (milk lamb), it has almost no specific aroma inherent in this type of animal;
– if the aroma of lamb meat itself is unpleasant to you, but you like the taste, you can neutralize the specific smell with marinade or very spicy spices, such as cumin or cilantro;
– very often before baking, lamb is lightly boiled for 10 – 15 minutes, this process also partially neutralizes the specific smell of this meat;
– instead of a glass baking dish, you can use a regular deep non-stick baking tray;
– a set of vegetables can be supplemented with fresh tomatoes, eggplants or zucchini.
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Lamb in the oven with potatoes in foil
Delicious, filling lamb.
The heat of spices and the aroma of herbs make this dish very original.
If this convinces you, then let's start cooking.
We will need:
- Lamb neck – 2 pieces
- Large potatoes – 3 pcs.
- Salt to taste
- Spicy adjika (preferably homemade) – 2 tbsp. l.
- Mayonnaise – 5 tbsp. l.
- Dill greens
- Vegetable oil for frying meat and potatoes
Preparation:
Let's make the sauce. It’s quite simple to make: mix mayonnaise, adjika, chopped dill.
We wash the lamb neck pieces, dry them with paper towels, and place them in a frying pan with heated vegetable oil.
Fry on each side until golden brown
We do the same with potatoes. We clean, cut into large pieces, and fry in the same frying pan. Place everything on a baking sheet
Cover the top with foil
Place in the oven. It is impossible to say the exact cooking time. We focus on the condition of the meat, about 1.5-2 hours
The dish is ready. You can sprinkle onion rings on top when serving.
It is very tasty and nutritious. Therefore, it can be a decoration for a festive feast or family dinner.
Lamb with potatoes and rosemary in the oven
- large potatoes – 4-5 pcs.;
- lamb – 1-1.2 kg;
- rosemary - to taste;
- olive oil;
- salt and pepper - to taste;
- dry white wine – 100 ml;
- thyme - to taste;
- garlic – 2-3 cloves.
Peel the potatoes and chop them fairly large so that they do not fall apart during long cooking in the oven. Chop the garlic with a knife and add to the potatoes. Add salt and some thyme and rosemary. Rosemary and thyme can be used either dried or fresh. In the second case, the herbs will need to be finely chopped.
Place the seasoned potatoes on a baking sheet in an even layer.
Now get to the meat. Be sure to remove all films, as well as excess fat. The presence of fat is acceptable, but in small quantities. Then the meat must be washed and dried very well.
Make several cuts on the meat. Mix chopped or dried rosemary, thyme, pressed garlic clove, olive oil and salt in a bowl. Rub the piece of lamb well with the resulting mixture.
Place lamb on top of potatoes and cover with foil. Place the baking sheet in the oven, leaving it there for 1 hour.
Then remove the baking sheet, remove the foil, pour the juices over the meat and potatoes and return to the oven. Bake until golden brown. Before serving the dish, divide the lamb into portions. Place a baked potato and a piece or two of lamb on each plate.
If desired, sprinkle the dish with chopped herbs before serving.
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Juicy and soft lamb in a pot with vegetables for the holiday table
An interesting recipe using clay dishes. A win-win option for any feast. The dish bakes perfectly, retains heat for a long time, and is unique on the table. Pleasant taste combination of two types of meat - lamb and veal, as well as vegetables
We will need:
- Lamb ribs – 4 pcs.
- Veal – 1 kg
- Potatoes – 700 g
- Cherry tomatoes (regular ones can be used) – 300 g
- Tomato paste – 2 tbsp. l.
- Water – 300 ml
- Salt, pepper to taste
- Paprika – 300 g
- Sunflower oil – 4 tbsp. l.
Preparation:
We wash the meat and dry it with paper towels. Wash tomatoes, peppers, potatoes
Lamb stewed with potatoes in a cauldron
Lamb stewed with potatoes in a cauldron is a traditional dish of Uzbek cuisine, which is also called “zharkop”. The dish turns out tasty and satisfying, and is not at all difficult to prepare. The main task is to hold on and, no matter how much you want, not to open the lid and not stir while stewing. The potatoes will remain whole, very tender and juicy.
Ingredients
To prepare lamb stewed with potatoes in a cauldron, you will need:
lamb (I prepared lamb ribs, but you can use any other part of lamb) - 400 g;
lamb fat (it can be cut from meat or replaced with sunflower oil) - 50 g;
potatoes - 1 kg;
water - 400 ml;
carrots - 1 pc.;
onion - 2 pcs.;
tomato juice - 100 ml;
salt - to taste;
spices (ground allspice and black pepper, cumin seeds, coriander) - to taste.
Cooking steps
Prepare the necessary ingredients.
Wash the lamb ribs and cut them between the bones.
In a preheated frying pan, melt the lamb fat (you can trim it from the meat) and fry the ribs on both sides over high heat until golden brown. Transfer the fried ribs to a cauldron (or thick-walled pan), add salt and spices to taste.
Peel and cut the onion into rings. Place onion on top of meat.
Peel and cut the carrots into medium-sized pieces.
Peel the potatoes and cut into large pieces. Place the potatoes in a cauldron on top of the lamb and vegetables.
Pour tomato juice on top (I used juice with pieces of sweet pepper and parsley, or you can add juice obtained from fresh tomatoes or store-bought).
Pour water into the cauldron, add salt, add spices, close the lid tightly and put on fire. After boiling, reduce the heat to low and simmer the potatoes and lamb for 1 hour. No need to stir or open the lid!
Very tasty, aromatic lamb stewed with potatoes in a cauldron is ready.
Serve the roaster hot.
Bon appetit!
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How to deliciously cook lamb in the oven
This is a good homemade dish that both husband and children will love. It is usually prepared for lunch. But this hot, hearty baked roast is also suitable for dinner. By the way, dinner can also be a festive one - this way you will get portioned pieces of hot meat and a lot of tender, melting potatoes instead of the usual masher for most holiday tables. Serve this dish with vegetables (fresh, pickled or salted).
To make this dish a success, it is important to choose the right cut of lamb. The saddle or shoulder (shoulder) will be soft; ribs are also suitable for baking. Some people bake leg of lamb with potatoes. But it’s better to choose not the back one (it will be dry and harsh, even if you simmer it in the oven for a long time), but the front one. Read completely…
Video recipe
This video shows how to cook lamb with potatoes.
The entire process of creating this delicious and unusual dish is demonstrated step by step. Be sure to watch the video, so you will definitely be able to repeat the cooking method at home. Lamb with potatoes is a nice change in the everyday menu. This is fatty meat, so you do not need to use lard, vegetable oil or butter in cooking. Essentially, you render the desired fat from the lamb and then fry the potatoes with it. Due to this, the most natural taste and aroma of the finished dish is preserved. Did you like the lamb and potatoes recipe described? What spices did you add during the cooking process? If you know how to complement the above cooking method, or you have your own unique recipe for such a dish, be sure to share your knowledge in the comments!
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Video recipe for lamb in the oven for the holiday
Even the most sophisticated gourmets will be satisfied with this dish. Of course, lamb can be prepared for a regular family lunch or dinner.
Although there is nothing better than lamb and potatoes baked in a cauldron, at home, it is quite possible to prepare such a dish in the oven.
In itself, the combination of lamb and potatoes goes well, the dishes turn out to be very satisfying, and if you are lucky enough to bake the potatoes correctly, then they become almost more important in this dish than the meat, since the taste of baked and crumbly potatoes is simply incomparable! You can, by looking at the photo recipe I prepared for lamb with potatoes, make sure that the dish is not at all complicated - you just need to marinate the meat a little, peel the vegetables, and then bake it all in the oven. Well, let's start cooking!?
We will need:
- Lamb pulp - 1 kg;
- Potatoes - 4 pcs.;
- Carrots - 1 pc.;
- Onions - 3 heads;
- Spices for meat and herbs (coriander, thyme, cumin, red bell pepper, and something else that was in the set);
- Olive oil;
- Salt and black pepper - to taste;
Description of preparation:
Sometimes, in order to save time and my energy, I prepare complex dishes for my family in which we have both meat and a side dish at once.
Now I’ve decided to share with you this simple recipe for lamb with potatoes in the oven, perhaps it will be useful to someone and help feed your family quickly and tasty. Probably, any other meat can be used for this dish, but the version with lamb, in my opinion, is the most delicious and satisfying. By the way, in addition to onions and carrots, you can add other vegetables to the meat, and at the end sprinkle the dish with grated cheese. You can always adjust this recipe to suit yourself and make lamb and potatoes in the oven at home even more interesting and tastier. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Lamb / Potatoes Dish: Hot dishes
Lamb in the oven in foil with vegetables for the New Year
Preparing juicy lamb shoulder. The extraordinary taste and aroma are not worth mentioning. The perfect combination of vegetables and meat. It turns out to be a very tasty, satisfying dish that can be served at any holiday. At the New Year's celebration, it can safely take center stage and be the highlight of the feast.
We will need:
- Lamb shoulder – 1 pc.
- Italian herbs – 1 tsp.
- Coriander – 1 tsp.
- Thyme – 10 sprigs
- Potatoes – 700 g
- Carrots – 200 g
- Tomatoes – 200 g
- Zucchini – 200 g
Preparation:
Wash the lamb shoulder well under running water. We chop into pieces, but not completely
Salt and pepper well, sprinkle with Italian herbs and coriander
Place thyme sprigs on a baking sheet and place meat on top
Cover with foil and place in the oven preheated to 180 degrees for 80 minutes.
During this period of time we deal with vegetables. Wash potatoes, carrots, tomatoes, zucchini, cut everything into large pieces. We don't peel potatoes
Add salt and pepper to the bowl with vegetables, mix thoroughly
Place on a baking sheet next to the lamb shoulder. Place in the oven again for 40 minutes at 180 degrees. This time we don’t cover it with foil.
The result is a delicious dish with festive charm and sophistication.
Lamb is a type of meat that is very popular. Caucasian cooking also often uses this type of meat. Who would refuse a wonderful lamb kebab? Many dishes are made from it. Juicy, tasty lamb with potatoes - what could be better?
Firstly, this is both the dish itself and at the same time a side dish for it. Secondly, it can feed a fairly large number of people. The dish is quite simple. To prepare it, it is better to take a fairly fatty part of the lamb, but it is not necessary to use only the pulp; even ribs will do. How to cook lamb deliciously and quickly in the oven with potatoes?
Wash and then dry the meat, after which it should be cut into pieces. Also cut the garlic into rings. If you make cuts in each piece of meat and put a piece of garlic there, this will give your dish a rather refined taste. Chop the washed potatoes, onions and carrots. The baking sheet should be greased with lamb fat, and if you don’t have it, then vegetable oil will do just fine. First, the onion, cut into half rings, is laid out on a baking sheet, then the lamb is placed, and potatoes mixed with carrots are placed on it. Having preheated your oven to 220 degrees, place the baking sheet there for about forty minutes, then check the degree of readiness.
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Another recipe is suitable for those who would like to get a dish with a refined and unusual taste. Per kilogram of meat - five potatoes, rosemary, salt, pepper, olive oil, 100 ml of dry white wine, a couple of cloves of garlic, thyme. The potatoes should be cut into large pieces, add a small amount of rosemary, spices, thyme, mix everything and place in the first layer on a baking sheet.
Now it's time to get to the lamb. Clean by removing films, rinsing and drying, it is also worth making slits. It is also worth removing excess fat. Its presence is possible, but only in small quantities. Pass the garlic through a press, mix with salt, olive oil, thyme, rosemary. Brush the lamb with this spicy mixture. Place it in a second layer on a baking sheet and put it all in the oven for an hour. After taking it out, pour it over with white wine and send it back. Keep in the oven until golden brown on top. Now it's time to divide the dish into portions. The finished dish, if desired, can be decorated with herbs.
