Leg of lamb on the grill from Stalik Khankishiev

How to cook a leg of lamb in a sleeve in the oven

The preparation of the dish is simple and uncomplicated. When baked in this way, the lamb meat will be well-fried in its own juices and will melt in your mouth, and the golden brown crust will give a festive and appetizing look to the dish. Make sure in advance that you have a large sleeve for your leg; a standard one may be too small.

Ingredients:

Leg of lamb or ham – 1 piece (1.5 kg)
Onions – 2 pcs.
Spice “Mixture of four peppers” – ½ tsp.
Ground coriander – ½ tsp.
Sweet paprika – ½ tsp.
Zira spice – ½ tsp.
Garlic – ½ head
Bay leaf – 6 pcs.
Vegetable oil – 3 tbsp. l.
Thyme – ½ tsp.
Salt - a pinch

Cooking process:

Peel the onions and garlic and rinse. Cut the onion into half rings, and the garlic clove into several pieces. We make punctures in clean lamb meat with a knife and insert garlic into them, a piece into each hole.
We knead the onion a little with our hands and add finely grated bay leaf into it, you can sprinkle a couple of drops of vinegar. Mix seasonings and salt with butter and brush the meat with sauce on all sides, and tie the meat with culinary thread.
Read also: Gooseberry seasoning for meat for the winter: 12 step-by-step recipes
We cut the baking sleeve to such a size that there is space around the meat, and tie the tail on one side. Place the onion in the sleeve and the leg on top, mix with your hand so that the onion is on all sides. We tie the tail, make several punctures in the sleeve with a toothpick on top to allow steam to escape.
The oven is heated to 180 degrees. Place the sleeve on a baking sheet or in a mold and bake for 2.5 hours. Then we cut the sleeve, open it, pour the resulting juice over the leg and leave it to brown for another 30 minutes, pouring the juice every 10 minutes.
After the baking time has expired, take out the baking sheet and leave the meat to rest for 15 minutes. When serving, place on a serving plate with herbs or cut into 1.5 cm slices.

Bon appetit!

Useful tips on how to cook delicious lamb on the grill

Lamb is considered the most successful type of meat for cooking on the grill. And although almost everyone has the desire to cook such a tasty dish from time to time, many are stopped only by the fact that they do not know how to properly cook lamb on the grill so that it turns out juicy, healthy, and tasty. According to chefs, lamb is a type of meat that is extremely difficult to cook without some practice. Since lamb is a fatty meat, it is best to choose the right part of the carcass for grilling. The hind leg or leg of lamb is perfect for barbecue and appetizers. Also suitable for grilling are the lumbar part of the carcass, tenderloin and rib part. In particular, the loin and rib portion are usually preferred to be cooked on the grill. The dish is made directly on the bone, after cutting the meat into portions.

To cook lamb on the grill, it is better to use chips of fruit trees. They give the dish a pleasant aroma. Bake the meat in the hot zone for about 10 minutes, turning the pieces several times to ensure even cooking. As for the marinade, everything will depend only on the personal preferences of the cook. However, if the lamb is very tough, then it is better to marinate it. Lamb needs to be marinated longer than regular meat. This will require at least 3-4 hours of time. Many chefs recommend using apple cider vinegar, lemons and wine for marinade. These ingredients do not spoil the natural taste of lamb. You can also marinate lamb in apple juice with spices. The juice does not affect the taste of the meat, but only gives it a subtle taste and fruity aroma.

More information about how to cook lamb on the grill will be discussed in this video.

Leg of lamb in the oven - recipe from Stalik Khankishiev

Let's prepare lamb according to the recipe of the author of many cookbooks, Stalik Khankishiev, who suggests approaching the issue comprehensively and preparing a complete lunch. We will bake the side dish directly in the meat, and we will also prepare an excellent soup - broth with baked tandoori-shurpa vegetables. This dinner will amaze all guests.

Ingredients:

Leg of lamb – 1 piece (2 kg)
Onions – 2 pcs.
Carrots – 2 pcs.
Tomato – 2 pcs.
Lard (fat tail) – 80 g.
Salt - to taste
Granulated sugar - to taste
Spices

Vegetables for shurpa to choose from:

Potatoes – 3 pcs.
Eggplant – 1-2 pcs.
Bell pepper – 2 pcs.
Broccoli (or white cabbage) – 150 g.

Cooking process:

Remove the vein from the leg along with part of the films from the muscles and remove the femur. Trim the fat from the leg, but not all of it, but so that something remains on it.
Let's prepare the minced meat, place small pieces of lard in a hot frying pan and hold until enough fat is released to fry the onions, but be careful that the lard does not turn into cracklings. Bring the onion to a golden color and add the carrots cut into cubes. Sprinkle with seasonings and salt to taste and leave for 7 minutes until the carrots take on the aroma of pilaf. Add the skinned tomatoes or tomato paste and cook for 10 minutes until the raw tomato smell disappears.
Add 100 ml of broth or water to the pan, let the vegetables simmer and check the taste for salt. If the tomatoes produce a lot of acid, correct the situation with sugar. The minced meat should be allowed to cool so that the juices harden and do not spread over the meat, but remain all inside.
Read also: Minced meat with rice that can be cooked in a frying pan
To prepare tandoor-shurpa, peel the vegetables, remove seeds, wash and cut them into large pieces, place in a heat-resistant dish, add salt, pour boiling water and stir.
Place the minced meat in the leg and tie it before baking to maintain its shape. Place the leg on a wire rack in a preheated oven at 180 degrees for 45 minutes, and place a plate with shurpa under it, the juice and fat from the leg will drain into it.
During cooking, we will reduce the heat temperature; after the previous time, set it to 150 degrees for 45 minutes, then 120 degrees for 30 minutes and 90 degrees for another 20 minutes. At the end of cooking, you can put meat and vegetables under the upper grill for 5 minutes.

Great soup and baked meat is ready!

A simple and delicious recipe for legs of lamb with potatoes in the oven

Meat cooked according to this recipe will fall apart and fall off the bone. The lamb is very soft and tender inside and with a spicy crust on top, so it goes well with baked potatoes in aromatic onion caramel.

Ingredients:

Leg of lamb – 1 piece (2 kg.)
Small potatoes – 8 pcs.
Garlic cloves – 5 pcs.
Coarse salt – ½ tsp.
Ground black pepper – ½ tsp.
Cumin – ½ tsp
Coriander – ½ tsp.
Thyme – ½ tsp.
Basil – ½ tsp.
Olive oil – 5 tbsp. l.
Carrots – 3 pcs.
Onion – 3 pcs.
Dry rosemary – ½ tsp.
Meat broth – 300 ml.

Cooking process:

Peel the garlic by pressing it with the flat part of the knife and cut 2 cloves into long thin slices. Clean the leg of lamb from excess fat, make cuts and insert garlic slices into them.
Mix seasonings and salt with 2 tbsp. l oil and 3 chopped cloves of garlic, mix and rub the mixture on the leg and marinate in the cold for 6-8 hours. Take your foot out of the cold for an hour to warm up. In the meantime, preheat the oven to 250 degrees.
It is better to take young and small potatoes, but they will be tasty with any. Clean it and cut it into several pieces if necessary. Cut the peeled carrots and onions into thick rings. Sprinkle with coarse salt, rosemary (you can use fresh) and pour olive oil on top. Stir and place the vegetables on the bottom of the baking sheet and place the lamb on them. Place the dish in the oven to bake for 40 minutes. This way we will get a golden brown crust.
Fill the dish 1/3 full with broth. If desired, you can replace it with dry red wine or light beer. Cover the pan with foil and place in the oven for 3 hours, reducing the temperature by 160 degrees.
Place the leg on a dish and place the potatoes next to it. Drizzle the meat with onion caramel.

Leg of lamb with baked potatoes is ready! Please enjoy!

Avocado truffles with cheese

Servings: 4
Preparation time: 15 min
Cooking time: 10 min
Difficulty: Easy
Calories: 160 kcal

These delicious straw balls make a great appetizer for cocktails. The recipe “Avocado truffles with cheese” was published in the category “Vegetable appetizers, Appetizers with cheese, cottage cheese” by user irina. It will take you only 10 minutes to prepare this dish.

Ingredients

Steps

Finely chop the garlic.
Mix all the cheese, garlic, olive oil and a pinch of chili in a bowl.
Using an ice cream scoop, scoop out small balls from the avocado pulp.
Gently brush each avocado ball with the cheese mixture.
Grind the pumpkin seeds in a blender until crumbly.
Stick one straw into each ball and carefully roll it in the pumpkin crumbs.
The snack is ready!

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How to deliciously bake a leg of lamb with vegetables in the oven?

A recipe for when you want to cook meat with a vegetable side dish, without spending a lot of time on it and get a complete and tasty second course. At the same time, by baking in the oven, we will retain the maximum of nutrients.

Ingredients:

Leg of lamb – 1 piece (1.5 kg.)
Medium carrots – 2 pcs.
Garlic cloves – 3 pcs.
Potatoes – 0.5 kg.
Vegetable oil – 3 tbsp. l.
Bell pepper – 3 pcs.
Medium onion – 4 pcs.
Eggplant – 2 pcs.
Salt - to taste
Meaty tomato – 6 pcs.
Spices for lamb - 2 tbsp. l.
Parsley and basil - 3 pcs.

Cooking process:

Using a knife, peel the leg of lamb from veins, fat and films. Cut the meat from a thin bone, it will be easy to handle both during and after cooking. Use a knife to make punctures so that the spices get into the depths of the meat.
Spices for lamb can be purchased ready-made or assembled yourself; it includes: jambul, cumin, coreander, curry, paprika, turmeric, regan, tomato, thyme, saffron. Combine spices with oil and finely chopped garlic cloves in a small bowl. Rub the lamb with this marinade. Leave some seasoning for vegetables.
To prepare, take a large, deep baking tray and grease it with oil using a kitchen brush. Place the leg and meat trim in class=”aligncenter” width=”680″ height=”508″[/img]
Cut the washed eggplants into slices and sprinkle with salt for 10 minutes to remove the bitterness. Afterwards, rinse and place on your foot. Peel the potatoes and carrots, wash and cut the carrots into rings, the potatoes into large slices. Peel the onion, rinse and cut into large half rings.
Place the vegetables on a baking sheet. Sprinkle with salt to taste and pour in the spice mixture, stirring the vegetables if necessary to ensure the seasonings are evenly distributed. Cover the pan with foil and place in the oven at 200 degrees for 60 minutes.
Make cross-shaped cuts on the tomatoes and place in boiling water for 5 minutes, peel off the skin. Pepper, remove seeds, wash and cut into large pieces.
Remove the baking sheet from the roasting pan, remove the foil, add the pepper and tomato and bake for 5-7 minutes. Check the readiness of the meat, if necessary - remove the prepared vegetables so as not to dry out and send the meat to finish cooking, reducing the temperature to 180 degrees and periodically pouring juice from the meat.
Remove the fragrant dish from the oven, wrap the free leg bone with foil, this is convenient when slicing meat, and let the meat rest for 10 minutes. Toss the vegetables in the lamb juices and place them on a platter next to the beautiful roasted leg of lamb. Sprinkle with chopped herbs or add whole sprigs.

Your complete lunch is ready! Bon appetit!

Step-by-step recipe for cooking lamb legs with honey

First, marinate the leg in spices and cook it in the oven, pouring honey and mint sauce over it. The excellent taste of lamb and baked crust will captivate you and your guests with its stunning aroma and festive appearance.

Ingredients:

Leg of lamb – 1 piece (about 2 kg)
Cumin – 5 g.
Garlic cloves – 3 pcs.
Coriander – 5 g.
Olive oil – 40 ml.
Flower liquid honey – 50 g.
Mint sauce – 50 g.
Orange juice – 50 ml.
Pepper and salt - to taste

Cooking process:

Combine and crush garlic, cumin, coriander, oil in a mortar, pepper and salt to taste.
The lamb must be washed and dried with a paper towel, remove membranes, excess fat, veins, brush with a mixture of seasonings and refrigerate for 4 hours under the film.
In a separate bowl, combine honey, mint sauce and orange juice. Place the leg of lamb on a baking sheet and place in the oven at 220 degrees for 30 minutes, then change the temperature to 180 and continue baking for 1 hour. Throughout the cooking time, baste the meat with the prepared honey-mint sauce every 10 minutes.
It is better to check the cooking temperature of meat with a kitchen thermometer. A temperature of 57-60 °C indicates the degree of frying is Medium, 60-66 °C is the temperature of well-done meat.
When the lamb is baked, remove the baking sheet from the oven and place it aside to lie down. Remember, while the meat is resting, it continues to cook.
Bon appetit!

Step by step

To begin with, we wash the lamb and wipe it dry, put the meat in a deep bowl or pan, add chopped onions, fresh herbs, pepper and salt to taste. Mix everything and put the lamb to marinate under a press for 2-3 hours. After this, we put the frying pan on an open fire and heat it, clean the meat from the marinade (we will need it later) and fry it on all sides until golden brown, this will take a couple of minutes.
Now we spread the foil on the table and put the lamb on it.
Place the remaining marinade on top of the meat.
And wrap the lamb in foil in several layers so that the juice does not leak out during baking.
We put the meat in the grill and cover it with coals, they should not be very red, you need to wait until the heat subsides a little. Now you can forget about lamb for 30-40 minutes.
After the time has passed, carefully remove the meat from the coals, unwrap the foil and place the treat on the table. The meat turns out incredibly juicy, soft and tender - you'll lick your fingers. Bon appetit everyone!

Delicious leg of lamb baked in beer

Let's cook Irish roast with beer. Of course, after stewing in a cauldron, there will be no taste of beer or alcohol in the dish; it will fulfill its role, leaving only amazing soft meat in the sauce.

Ingredients:

Leg of lamb – 1 piece (1.5 kg)
Large carrots – 2 pcs.
Celery root – 150 g.
Meat broth – 750 ml.
Guinness dark beer – 500 ml.
Olive oil – 1-2 tbsp. l.
Large onion – 2 pcs.
Garlic – 8 cloves
Thyme – ½ tbsp. l.
Salt and pepper - to taste

Cooking process:

Peel the onion, wash and cut into 8 pieces each. Peel the carrots, wash and cut into 1-1.5 cm circles. Peel the celery root, wash and cut into cubes.
Trim the flesh from the leg of lamb (cut out the bone) and cut into large pieces, add salt and pepper, and set aside. Turn on the oven to preheat to 180 degrees. In a heavy-bottomed cast-iron casserole, fry the leg of lamb pieces until golden brown on both sides over high heat.
Reduce heat, add beer and meat broth, combine with vegetables. The broth should completely cover the contents of the cauldron; if necessary, add more broth. Bring to a boil, place a lid on top and place in the oven for 3 hours. After 2 hours, remove the lid and set the temperature to 160 degrees. This will allow the gravy to simmer and become thick.
Tender puree or cereal is a good side dish. The meat is poured with gravy.

Bon appetit!

Juicy leg of lamb in the oven with mustard

Leg of lamb, pre-marinated in mustard sauce, turns out juicy and tender; you can serve it warm or cold, and the preparation is simple and quick. It is better to marinate overnight or for at least 6 hours during the day.

Ingredients:

Leg of lamb – 1 piece (1.6-2 kg)
Vegetable oil – 1-2 tbsp. l.
Spicy mustard – 1 tbsp. l.
Soy sauce – 1 tbsp. l.
Dried herbs – 1 tbsp. l.
Ground black pepper – ½ tbsp. l.
Salt – 1 tbsp. l.
Dried garlic – 2 tsp.

Cooking process:

Rinse the leg of lamb and pat dry with a paper towel. Using a knife, remove any films, cut off excess fat and tendon.
In a separate small bowl, mix mustard, soy sauce, salt, dried herbs, garlic and pepper to taste. If the mixture turns out to be very thick, add 1-2 tbsp. l. water. Rub the meat with the resulting seasoning, place in a bowl, cover the top with cling film and place in the refrigerator to marinate overnight.
Pour 2 cups of boiling water into a deep baking pan and place in an oven preheated to 230 degrees. Place a wire rack on top of the baking sheet and place the leg of lamb on it. The water will evaporate under the meat and help prevent it from drying out.
After 10 minutes, change the temperature to 170 degrees and bake for another 70 minutes until done. Cooking time must be calculated depending on the weight of the meat: 420 g is cooked in 15 minutes.
Remove the finished meat from the oven and leave to rest for 15 minutes.

Serve the leg of lamb whole or sliced with your favorite side dish or vegetable salads and enjoy!

Lamb shish kebab recipe with vinegar and onions

I try to prepare a marinade with vinegar and onions for any meat, lamb is no exception. I make no secret of this being one of my favorite marinade recipes. It is easy to prepare and the meat is soft and juicy.

We will need

Lamb pulp - 1.5-2 kg.
Adjika - 1 tsp.
Barbecue seasoning
Onion - 3 heads
Vinegar 70% 1 tbsp.
Water (add to the marinade to dilute the vinegar)
Basil greens

We cut the meat into pieces so that they can be easily fried. Finely chop the onion and basil.

First mix the meat, onion and basil and stir. Then add seasonings, adjika and mix again, and at the very end add vinegar 70% - 1 tbsp and 5 tbsp. water and mix again. Marinate for 12 hours.

All that remains is to put it on skewers and fry.

A simple and delicious recipe for leg of lamb baked in wine

A stunning recipe for aromatic lamb with anchovies in wine sauce. The wine broth in which the dish will be cooked will add a pleasant taste to the baked meat. Anchovies have been used as a seasoning for meat for a long time; they will give it an islandy and piquant aroma.

Ingredients:

Leg of lamb – 1 piece (2 kg)
Onions (medium) – 5 pcs.
Canned anchovy – 6 pcs.
Garlic (large) – 1 head
Dried rosemary – 5 branches
Salt - to taste
Black pepper – ½ tsp.
Vegetable oil – 3-4 tbsp. l.
Meat broth – 300 ml.
Dry red wine – 300 ml.

Cooking process:

Separate 6 cloves from the head of garlic, rinse the rest directly in the peel and leave to dry on a paper towel. Peel the cloves by pressing on them with the flat side of a knife, cut each into several oblong pieces, and place on a plate.
Peel the onion, rinse and cut into 4 parts, transfer to a clean plate.
Cut 3 branches of rosemary into small pieces 7 cm long, later put it in a baking tray, cut 1-2 branches into small pieces no more than 2 cm, we will use them to stuff the meat.
Chop the anchovies finely and place in a separate saucer.
Remove the leg of lamb from the refrigerator in advance; it should be at room temperature; do not defrost the meat under hot water or in the microwave. We wash it under cool running water, cut off the films and the core. We reserve the fat so that the lamb tastes better when cooked. Make deep, frequent cuts with a knife and place pieces of garlic, anchovy fillets and small branches of rosemary in them in any convenient order. Coat the meat on all sides with vegetable oil, salt and pepper.
To prepare the dressing, mix the meat broth and red wine in a saucepan and bring the liquid to a boil over medium heat, then cover with a lid and let the dressing sit for 15 minutes.
Lightly grease a high-sided baking dish for leg of lamb with a brush. Evenly spread the onion, cloves of garlic in the husk and rosemary branches, place the leg on this pillow and pour the prepared wine dressing over it. The liquid should not take up much, about 1/3, no more than half of the dish. Cover the pan with foil, fold the edges in, and make a couple of small slits in the pan to allow steam to escape.
Place in a preheated oven to bake at 120 degrees for 5 hours. Then remove the dish, increase the temperature to 200 degrees, remove the foil and bake for another 20 minutes. Remove the leg of lamb from the oven and set the meat aside for 15 minutes.
Place the leg on a flat dish, cut the meat into thin slices. The dish can be served with vegetables, fresh or pickled, and boiled potatoes.

Bon appetit!

Instructions - how to roast lamb on a spit?

Lamb on a spit is a dish for a large company of friends and relatives, which is prepared, as a rule, at picnics, in summer restaurants, and at dachas. Basically, outdoors. The dish is not for the home oven.

So, we treat our guests to lamb on a spit. We prepare it in four stages.

Stage one: selecting and processing the ram

To cook lamb on a spit, use animals up to three years old, otherwise the meat will be tough. The most delicious meat will be milk lamb or young lamb up to a year old. In this case, the meat will be juicy, tender and cooked quickly.

The carcass should be thoroughly cleaned, rub it with salt and spices. Make cuts all over the surface; you can put some seasonings in them. If desired, you can use sunflower oil, wine, onion and garlic for the marinade. It all depends on your tastes and preferences. Leave the lamb to marinate for several hours.

Stage two: preparing the spit

It is better to use special barbecue complexes, which can be seen in any summer cafe or catering agency. On such a professional spit, the lamb will cook three times faster, the meat will not burn and will be fried to the very bones. If you often plan to pamper yourself with such delicacies, then think about purchasing such a complex.

If cooking a lamb on a spit is a one-time “operation” for you, then try to get by with a regular fire and a long pole. Just be prepared that the process will be long and require maximum effort.

Light a fire. When the coals turn white, place them in a special tray. If you don’t have a special spit, then dig two spears to a depth of at least 40 centimeters, otherwise the ram may fall straight onto the coals. A pole with a ram will hang on the slingshots. The pole should rise half a meter above the coal. That's it - your homemade design is ready.

Stage three: fry the lamb

The skewer must be threaded through the entire carcass so that it runs along the spine. We intercept the legs of the ram with wire to secure the carcass and prevent it from slipping.

Level the coals, place the lamb over them and turn. In special barbecues and spits, the scrolling function can be automatic, so you don’t have to stand by the ram for several hours in a row. If the spit is homemade, then turn the ram by hand, quickly in the first hour, and then more slowly.

Make a mixture of vegetable oil and lemon juice or melt lamb fat, and coat the carcass with this mixture during cooking.

Stage four: serving the lamb

You can cut the meat off the spit as it cooks. Place the meat on plates, fresh vegetables go well with the meat and bon appetit!

You can serve the whole lamb; if you like this option, cover the carcass with oiled paper while cooking. You need to remove it half an hour before cooking so that the meat browns and a crust forms. Remove the dish from the spit and place it on a tray, invite the guests to the table and... again - bon appetit!

Watch a video on how to properly cook lamb on a spit here
barbecue complexes

Leg of lamb with quince, baked in the oven

Sweet quince caramelizes on the meat and gives the dish a harmonious taste and juiciness. This fruit is very healthy, so we use it not only for baking, but also serve quince puree on the table along with meat. The preparation is not difficult, and the result will be very pleasing.

Ingredients:

Leg of lamb – 1 piece (1.5 kg)
White onion (medium) – 2 pcs.
Bay leaf – 2-3 pcs.
Fresh cardamom – 8 pods
Ripe quince – 2 pcs.
Salt – ½ tsp.
Black pepper – ½ tsp.
Vegetable oil – 3-4 tbsp. l.

Cooking process:

Peel the onion, wash under running water and cut into 6-8 slices. Cut the ripe yellow quince in half, cut out the core and cut the quince into slices; there is no need to remove the skin of the fruit. Remove the husks from the cardamom, or for a stronger taste of this seasoning, you can grind it entirely in a mortar.
If the meat is clean, there is no need to wash it again. It is enough to scrape off the fat, trim the films and remove the vein; this is important so that the meat does not have an unpleasant odor.
Line the pan with foil to ensure the dish cooks evenly. First, lay out a layer of half the prepared onion, spices and salt. Top it with a leg of lamb and the remaining onions with spices and cover the dish with pieces of quince. Pour water along the edge so that it fills 1/3 of the mold.
Cover with a lid or foil and bake in the oven, heated to 160 degrees for 1.5-3 hours, depending on the thickness of the meat and the age of the animal. After 1.5 hours, check readiness with a fork or toothpick. The meat should be soft and golden brown. The lid can be removed 10 minutes before cooking and pour over the released juice to form a crust.
You will also know that the meat is ready by the unforgettable, intoxicating aroma that will fill your entire home. Place the quince in a blender, grind into puree and place in a separate dish, serve along with the meat, cut into slices.
You can additionally prepare potatoes, mashed potatoes, porridge or pasta as a side dish.

Enjoy your meal!