What can you cook from lamb - 3 best recipes

Benefits for the body

Today, lamb is used to prepare rich broths and soups, stews and fried dishes. This meat is especially appreciated by residents of the Caucasus and the Middle East. Manty, beshbarmak, shurpa, shish kebab and pilaf - the list of lamb dishes can be continued for a long time. New recipes appear every year.

In the Roman Empire, lamb was prepared using a special technology. The carcass was first fried, ground into mince, mixed with other ingredients (spices, bone marrow and egg yolk) and made into delicious meatballs.

Now a few words about the composition and beneficial properties. Lamb contains easily digestible proteins, as well as micro- and macroelements. And in terms of the amount of minerals and vitamins, it is on the same level as pork and beef. Meat from young lambs must be included in children's diets. After all, it contains fluoride, which protects baby teeth from caries.

Lamb has many beneficial properties, but there are also contraindications. People suffering from intestinal and stomach disorders should avoid using it.

Description of the cooking process

As noted above, all prepared products are placed in a cauldron only after the oil in it has been well calcined. As soon as there is a slight smoke, we send onion rings. After a couple of minutes - slices of carrots. We take out the fried vegetables and place portioned pieces of meat in their place. Fry it over very high heat until a fragrant, golden crispy crust is obtained.

Return the vegetables to the cauldron, pour in the required amount of rice and add water at a ratio of one to one. Don’t forget to pepper the lamb dish, add aromatic spices, garlic, and dried herbs. Simmer over low heat for about 40-50 minutes. Once all the water has been absorbed into the rice, you can turn off the pilaf. Leave the dish alone for 5-10 minutes. Serve with vegetables and fresh cilantro.

How to cook lamb properly

First you need to choose the meat. It is advisable to give preference to the carcasses of young lambs (no older than 3 years). Their meat has a light red tint. If you find dark-colored beef in the store, then you know: this is an old animal. The same can be said if there is yellow fat on the carcass, which emits an unpleasant aroma.

We’ll tell you later how to cook delicious, odorless lamb. In the meantime, let's talk about the features of cooking. The best parts of lamb are: neck, brisket and shoulder. Before cooking, wash the meat well and remove the fat. The cooking time for the above parts of the carcass is 1.5-2 hours.

How to cook lamb with potatoes

• garlic – 2 cloves;
• 300 g of mushrooms (preferably champignons);
• potatoes – 6 pieces;
• 1 kg lamb (brisket);
• bell pepper – 2 pieces;
• two onions;
• greenery;
• vegetable oil;
• 3 tsp. thyme;
• spices.

How to cook lamb with potatoes:

1. Wash the meat and place it on a paper napkin. Cut into pieces and place in a frying pan, where we fry in oil. This process will take 15 minutes. At the very end, add salt and pepper.

2. We need to cook lamb in a frying pan with the addition of vegetables. Remove the husks from the bulbs. Chop the pulp and fry with the meat for 10 minutes.

3. Cut the pepper into half rings and place in a frying pan. Fry with lamb and onions for another 10 minutes.

4. Wash the mushrooms in running water, peel and chop. Fry separately and then add to the meat, peppers and onions.

5. Let's start peeling the potatoes. Chop it and put it in the pan with the other ingredients. Pour in enough cold water. Add spices and thyme. Cover the pan with a lid and set aside for 40 minutes. Divide the finished dish among plates and garnish with chopped herbs and garlic. We wish you bon appetit!

Delicious dish in tomato with rosemary

This lamb neck recipe requires the following ingredients:

• 1.5 kilograms of lamb;
• salt and pepper;
• a pair of onions;
• tomato paste to taste;
• a couple of sprigs of fresh rosemary;
• a pinch of dried coriander;
• a little dried basil.

This dish is prepared in a cauldron. Then the lamb comes out tender and juicy. To begin, rub the meat with salt and pepper. Lightly fry the onion in a frying pan with vegetable oil. They put it in a cauldron. Place the lamb on top and pour water over it to cover the piece. You can also cut the meat into large pieces for convenience. Add tomato paste and spices. The cauldron is covered with something and left untouched for about two hours. Rice or any other cereal can be an excellent side dish.

Lamb is an unusual meat. Some people don't like its specific smell. But they simply don’t know that they need to choose young meat and skillfully combine it with different spices, for example, cumin does this perfectly. In this case, you will always get a tender dish. Lamb neck recipes allow you to enjoy meat that is interesting in taste and tender in softness.

Lamb soup recipe

• one carrot;
• 4 liters of water;
• potatoes - 5 pieces;
• hot pepper (optional);
• 500 g lamb on the bone;
• one onion;
• spices;
• garlic – 3 cloves.

How to make lamb soup:

1. First you need to rinse the meat, put it in a pan and add water. The broth preparation time is 1.5-2 hours (over low heat).

2. After the specified time has passed, add potatoes cut into large pieces into the pan. Salt.

3. 20 minutes after adding the potatoes, add chopped vegetables (carrots and onions). When they are cooked, you can add coarsely chopped peppers and your favorite spices to the soup.

4. After 5 minutes, add garlic and bay leaves. Remove them when the soup is ready. Before serving, the first dish must be steeped. At least 20 minutes.

Lamb in the sleeve step by step

The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the casing, the carcass will not lose a drop of juice, it will cook much faster, and it will become soft. This technique can be used for roasting leg of lamb, tenderloin, that is, large pieces of carcass.

Use:

• ram - up to 1.5 kg;
• onion - 2 heads;
• garlic - 4 cloves;
• bay leaf, oregano, black peppercorns, basil;
• olive oil;
• hot pepper - 1 pod;
• wine vinegar - ½ teaspoon.

Preparation

1. Prepare the meat, stuff it with chopped garlic and bay leaves (break the leaves into crumbs). Rub with pepper and salt.
2. Make a flavorful mixture of olive oil, vinegar, herbs, hot peppers and peas, and rub it over the meat.
3. Chop the onion into rings and place in the sleeve. Place the meat on the onion “pillow”, shake and put in the refrigerator. This piece requires 4 hours to marinate and another 3 hours to bake. Oven temperature - 200°.

Hiking option

Don’t know how to cook tasty (odorless) lamb in the field? We offer you an excellent recipe.

• red chili pepper – 1 piece;
• greenery;
• 2 kg lamb;
• zucchini – 3-5 pieces;
• 1.5 kg of onion;
• 5-6 heads of garlic;
• cumin;
• eggplants – 3-5 pieces;
• 1.5 kg carrots;
• vegetable oil;
• spices for meat dishes.

1. Peel the onion and rinse with water. Cut the pulp into half rings.

2. Take a cauldron designed for 8-12 liters. Add oil. Fry the onion until golden brown. This process takes 15-20 minutes.

3. Let's start processing the carrots. We wash it, peel it and cut it into cubes. Add to the onion. Simmer for 15-20 minutes. The fire should be medium.

4. Now we prepare the meat: remove excess fat, cut into cubes and place in a cauldron. When the lamb sticks a little, you can salt it. After 10 minutes, add spices. Simmer for another 10-15 minutes.

5. The next ingredient is zucchini. We wash them, peel them and chop them (preferably into cubes). Add to the lamb, add salt and mix well. We time it for 15 minutes.

6. Now we need to wash the eggplants and cut them into cubes. Before sending them to the cauldron, soak them in salted water for 15 minutes and then drain them in a colander. Place in a cauldron and stir. It remains to simmer all the ingredients for 20 minutes. At the very end, you need to add peeled heads of garlic, chopped herbs and spices (including cumin).

Lamb neck stewed in wine

The wine gives the lamb neck a special aroma and makes the texture of the meat more tender. It should be borne in mind that the aroma does not last long; after cooling it evaporates and does not “return” even after heating the dish.

Therefore, it is recommended to consume lamb neck stewed in wine immediately after cooking.

What ingredients will you need?

To stew 700 g of lamb neck in wine, you need to prepare:

• It is recommended to use semi-sweet red wine – 250 ml;
• medium-sized carrots – 1 pc.;
• onion head weighing about 100 g - 2 pcs.;
• sour cream with a fat content of at least 25% - 100 ml;
• garlic cloves – 3 pcs.;
• ground white pepper – 3 g;
• non-fragrant sunflower oil – 50 ml;
• set of spices for lamb – 5-6 g.

The amount of salt must be varied during the process of stewing meat. You will need approximately 10 g of salt.

Step-by-step cooking process

The plan for stewing lamb neck in wine includes the following steps:

1. The lamb neck should be cut into cubes with a side size of about 3 cm.
2. Carrots must be thoroughly washed and cut into thin strips.
3. The peeled onion should be cut into half rings, and the garlic cloves should be grated.
4. Heat oil in a cauldron or other similar container and fry the meat in it over moderate heat. Frying time approximately 15 minutes.

5. Next, add onions and carrots to the meat and continue frying for about 15 minutes without changing the temperature.
6. Then you need to pour wine into the contents, reduce the heat to a minimum and simmer the meat for approximately 1 hour with the lid on.
7. While the meat is stewing, you need to mix sour cream with spices (including white pepper), salt and garlic.
8. An hour after stewing the cape, add the sour cream mixture to the cauldron and continue stewing for about another 10 minutes.
9. After 10 minutes, you need to check the ingredients for readiness.

It is recommended to immediately place the stewed lamb neck in wine in a dish and serve. You can use any side dish you wish.

Multicooker recipe

Do you want to cook delicious and aromatic lamb pilaf, spending a minimum amount of time and ingredients? Then this recipe is perfect for you.

• 1.5 cups rice (long grain);
• two carrots;
• 1 tbsp. l. barberry berries;
• 600-700 g lamb;
• two onions;
• garlic – 1 head;
• spices (including cumin and cumin);
• vegetable oil.

How to cook lamb quickly and tasty in a slow cooker:

1. Take a piece of meat with streaks of fat. Cut it into pieces (about 25-30 g).

2. Turn on the multicooker. Add some oil. Lay out the meat pieces. Start the “Frying” mode. We do not close the lid.

3. Wash and peel the carrots, then cut into strips. Add to the bowl with the lamb.

4. Let's move on to processing the onions. It must be peeled, cut into strips and sent to other ingredients.

5. Close the lid. Fry vegetables and meat for 3-5 minutes. Next, add salt, barberry and spices. Mix well.

6. Pour the rice into the multicooker bowl. Pour in water so that it is 2 cm above the zirvak. Insert a whole head of garlic into the middle. Close the lid again. Switch the device to the “Rice” mode. After half an hour, you can open the lid and try the pilaf, determining the degree of its readiness. Use a special spatula to check the indentations. If all the liquid has been absorbed into the rice, then immediately turn off the multicooker. In this case, you do not need to wait for the selected program to finish.

Classic lamb shurpa

Ingredients:

• meat on the bones – 700 – 1000 g;
• onion – 1 large head;
• tomato – 1 medium;
• green pepper - 1 medium;
• carrot – 1 pc.;
• potato tubers – 4 pcs. medium or 2 large;
• salt, cumin, pepper.

Preparation:

1. Coarsely chop the washed meat, add water, and place on the stove.
2. After boiling, drain the liquid. Pour boiled water over the meat again.
3. Cook over medium heat until the lamb is completely cooked (about 120 minutes). Scrape the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out clear in the end.
4. Chop all prepared vegetables into medium pieces. Send them to the prepared broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Roast in pots

List of products (based on 3-4 servings):

• small zucchini;
• 200 g buckwheat;
• two carrots;
• 300 g lamb;
• ½ tsp. salt;
• two onions;
• 100 ml olive oil.

Step No. 1 – peel the carrots, zucchini and onions. Now let's grind them. Cut the carrots into rings, the zucchini into cubes, and the onion into half rings. Place the vegetables in the pots, distributing them evenly.

Step No. 2 - wash the lamb, cut into cubes and add to the vegetables. Add 2-3 tbsp to each clay pot. l. washed buckwheat. Fill the contents with boiling water. The water should completely cover the meat and vegetables. Salt and pepper.

Step No. 3 – cover the pots with a layer of foil or lids. Place them in a preheated oven. We time 60 minutes. This is how long it takes for the roast to fully cook.

Step No. 4 – the dish is served to the table directly in the pots. Add a little olive oil to each of them. You can decorate the roast with dill sprigs.

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:

1. 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.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
3. 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.
4. 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.
5. Add salt, add spices, add a cube of butter. Add heated water, close the lids and place in the oven.
6. Cooking time is about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

What to serve with lamb dishes

Do you want to please your household with a delicious lunch or dinner? Then prepare some lamb for them. It can be hearty pilaf, aromatic soup or manti. Lamb goes well with hot and sour sauces. Suitable side dishes include: fresh vegetables, buckwheat, legumes, mashed potatoes, boiled pasta and vegetable stew.

Wine is the best drink. You don't have to spend a lot of money to buy it. Any red wine can highlight the incomparable taste and aroma of lamb dishes.

How to cook lamb without smell?

Lamb steaks, more precisely young lamb or lamb steaks, are incredibly tasty and tender meat! Young lamb can even be eaten without a knife - it breaks very well with a fork, like a cake. The main thing is to know the secrets of how to cook lamb without smell. After all, even the youngest and most tender meat can be spoiled if you don’t know how to cook it.

But this meat has one drawback. As we know, lamb has a specific smell. That is why, firstly, you should always buy this meat from a trusted place where you already know that the lamb there will be tasty and clean and without a strong specific smell.

And secondly, the smell of lamb directly depends on how finely it is cooked. After all, only experienced chefs know the secrets of how to make meat really smell delicious and be tender. Next we will talk about how long to cook lamb so that it is soft and odorless.

Secrets of choosing the “right” lamb meat

It is important to know how to choose the right meat! A young lamb should not have a specific smell or dark color of meat.

Also, the pulp should not be slippery or sticky. High quality lamb should not have a strong odor. Also, the product should be free of blood and smudges.

If the meat is of good quality, cooking it is very easy! Lamb has a subtle, unique taste that appeals to many lovers of this meat. Therefore, there is no need to make any special efforts when preparing it. It's quite simple! Below is one of the simplest recipes for cooking lamb steaks.

Flavorless lamb recipe

Look what the pieces of meat look like. They should all be the same - real restaurant steaks, all with layers. Therefore, we will not marinate the steaks for a long time, but will only salt them well on one side and the other. Don't be afraid to salt well - there won't be too much salt! It is best to use coarse sea salt, which is not as salty as regular salt. Therefore, it will not be possible to over-salt steaks with such salt.

After salting one side of the steaks, turn them over and salt the meat on the other side in the same way.

After the steaks are well salted, place them on the grill. Let the meat sit for a while! While the steaks are standing for a while, you need to prepare aromatic butter, which we will apply a little at the very end of cooking the steaks. For this we need some butter, preferably real butter. Don't skimp on the quality of this product!

Also, the taste of young lamb will harmoniously combine with garlic.

One slice will be enough for half a kilogram of meat. It's also worth adding fresh rosemary. It smells very tasty and coarse black pepper. It should be crushed immediately before preparation.

Next, cut off a few pieces of butter, put it in a plate and put it in the microwave for a few seconds. Heat the butter in the microwave until it becomes soft. But you should not overheat or overheat it! Add garlic and a lot of black pepper to the heated butter.

Rosemary leaves also neutralize the unwanted taste of lamb. The leaves of this plant can be crushed a little so that the aroma of rosemary permeates it all well. Then mix the oil and spices and herbs until smooth. After this, we apply our aromatic butter, it will sit for a little while and completely saturate the lamb steaks. This aromatic marinade can also be used for lamb ribs and fillets.

After such a fragrant marinade, the specific smell of lamb goes away. The meat smells very tasty! So, the lamb meat was initially only salted, not marinated at all, and put on the grill. This meat can also be fried on the grill or in the oven, it makes no difference.

As a result, after such an oil marinade, you get very tender lamb - it just falls apart in your hands and looks incredibly tasty.

Useful tips and tricks

Lamb neck (recipes for cooking meat can be adjusted according to taste preferences) turns out juicy, with tender meat fibers, and also healthy, if you follow the following recommendations during the stewing process.

Lamb neck can be stewed immediately with a side dish of vegetables. These recipes are popular because they not only save time, but also make the side dish juicy and flavorful. It is important that the meat has time to cook and the vegetables do not “spread” into a puree; it is necessary to strictly observe the time for adding the ingredients during the cooking process.

Removing odor with kefir

Many people do not cook lamb because of its specific smell, and this is completely in vain! After all, it’s easy to get rid of an unpleasant specific smell. Ordinary kefir will help with this. It is enough to soak the meat in kefir and let it sit for six to eight hours. Thus, there will be no trace of the smell of lamb left! In addition, the use of kefir perfectly softens the fibers of lamb. This will have to be done, by the way, if the meat is not fresh enough and soft and juicy. This usually happens after repeated freezing.

So, to prepare the kefir marinade, pour a liter of kefir into a bowl. Add one or two cloves of garlic. Add finely chopped herbs and salt there. Then mix all the ingredients and immerse the flavored lamb in the resulting kefir mixture. Cover the meat with a lid and place in the refrigerator until evening.

After six to eight hours of marinating, the specific smell will go away. Meat soaked in kefir can be cooked for dinner! You can fry a tender lamb, just close the windows and doors, otherwise your neighbors will salivate!

Other improvised means to remove the smell of lamb

How to get rid of an unpleasant odor using the means available to everyone? After all, lamb is a rather specific meat, and an unpleasant smell can ruin the future dish. In fact, there are many reasons why lamb loses its natural flavor. How to properly cook odorless lamb will be discussed below. Also watch the video on this topic.

You can try to remove this flaw using vinegar or ordinary lemon.

This method is suitable, for example, if the meat has not completely spoiled, but has become fragrant. This usually occurs due to improper slaughter or storage. You can also get rid of the smell using the following methods:

1. Soak the lamb in cold water. First add a tablespoon of 70% vinegar to it. The product should be left for an hour, after which the meat should be thoroughly rinsed.
2. Soak in lemon juice or wine for an hour. Lemon juice can be replaced with a solution of citric acid. To prepare it, mix one liter of cool, clean water and a teaspoon of citric acid powder. Wine is widely used not only to neutralize the unpleasant odor of beef, but also to make the meat soft. After all, choosing a young lamb is quite difficult, and spoiled or old products can often be sold under the guise of fresh meat. And wine neutralizes toughness and gives the meat a pleasant aroma.
3. If the piece is large, it should be cut into pieces and then rinse the small pieces. Then spread with mustard and leave for an hour. You can use both mustard paste and grain varieties of this seasoning. Mustard perfectly removes the unpleasant odor of lamb and its specific taste, which can appear if the rules of slaughter are not followed. After this, you need to thoroughly rinse the meat in salt water. Remember that there should be a lot of salt!
4. You can also rinse under running water and leave the meat to infuse in a weak, barely pink solution of potassium permanganate. The meat should marinate for about an hour. Then you need to rinse it and put it in cold water for 15 minutes. Chop onion and garlic into a container with meat. You can also add herbs and leave for about an hour.

In conclusion, I would like to note once again that in order to avoid the problem of unpleasant odor, you need to choose the right meat! You need to buy fresh meat, even in color, elastic and with a pleasant smell.

Lamb should be stored in the freezer or refrigerator only when wrapped in parchment or paper towel.

This way lamb retains its freshness and taste longer.

Recipes

There are several delicious lamb neck recipes that you can try at home. Let's look at some of them.

Baked marinated lamb neck

To prepare the dish you will need the following ingredients:

• a kilogram of lamb (in our case this is about 5 pieces of neck);
• 40 grams of olive oil;
• 10 cloves of garlic;
• 5-6 sprigs of rosemary;
• 5-10 grams of ground black pepper;
• 30-40 sprigs of thyme;
• 7 large pinches of salt;
• 2 teaspoons of cumin.

First you need to prepare the marinade for the meat. It will help get rid of unpleasant odors, if any. To prepare the marinade, you can use a mortar or knife. When choosing the first method, simply put herbs, peppercorns, salt, cumin, garlic into a mortar and, adding olive oil, grind everything until smooth.

If you don’t have a mortar at hand, you can chop the rosemary with a knife and remove the leaves from the thyme. In this case, the garlic should be slightly crushed with the palm of your hand and cut perpendicular to the crushed fibers into small pieces. Now combine and mix all the elements of the marinade.

Then, having a ready-made marinade, carefully lubricate the pieces of meat with it. We wait about 2 hours so that the meat is properly soaked. Next, each piece needs to be wrapped in foil. To do this, you need to use the thickest foil you can find. It would be ideal to wrap the piece in two layers of foil, this is necessary in order to prevent the juices from leaking out during baking.

Now put everything in the oven for about 40 minutes, setting the temperature to 200 degrees. It is very important not to overcook the meat in the oven; check it 30 minutes after the start of cooking by cutting one of the pieces - if the meat is pink inside, it means the dish is ready. Overcooked lamb will have a gray color. Lamb meat should be eaten hot, as after cooling the dish loses its “zest”.

Also, lamb marinated in the above way can be quickly and tasty cooked over a fire, using a grill and the same instructions as for cooking in the oven.

It is important to note that in this cooking method, the meat must be turned over periodically to avoid burning.

Braised lamb neck

This dish is perfect for a holiday table, due to its appearance and delicious taste. To prepare four servings you will need the following ingredients:

• kilogram of lamb neck;
• 200 grams of mushrooms;
• one carrot;
• two bell peppers;
• one onion;
• three cloves of garlic;
• 5-6 cardamom fruits;
• spices to taste;
• a tablespoon of soy sauce.

Delicious recipe! Chicago salad step by step recipe with smoked breast

First you need to fry the pieces of meat in a hot frying pan until a golden brown crust appears on them. Next, place the meat in a cauldron, followed by all the ingredients except onions and peppers. Lamb should be simmered over low heat for an hour. At the same time, you can fry the onion and bell pepper in a frying pan.

After the lamb has been stewed, add onions and peppers, and then mix the ingredients. The dish is ready and now it can be served.

Learning to cook lamb in Uzbek style

How to cook odorless lamb deliciously? Our recipe will help you with this. Believe me, Uzbek-style lamb stew will not leave anyone indifferent.

Compound:

• 0.5 kg lamb;
• 3 onions;
• 2-3 garlic cloves;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. sifted flour;
• 2-3 laurel leaves;
• 100 g chopped walnuts;
• 2 tsp. khmeli-suneli;
• 200 g prunes;
• a mixture of peppers and salt.

Preparation:

1. Wash the lamb, dry it and cut it into large cubes. Bring water to a boil in a saucepan and add meat. Cook until it is soft.

1. We clean the onions and garlic cloves and sauté them in vegetable oil. Then add the sifted flour to the pan and, without ceasing to stir, fry everything together for a few minutes.
2. Now take about half a glass of the broth in which the lamb was cooked and pour it into the frying pan. Mix everything well.

1. Then put the meat in the frying pan, season the dish with salt and a mixture of peppers and simmer for fifteen minutes.

2. Chop the walnuts and add them to the pan along with the prunes. Simmer over low heat for ten minutes.

3. Uzbek-style lamb is ready!

Spicy lamb in French

This dish is the answer to everyone who is looking for how to cook lamb so that it is not only tasty, but also very aromatic. It will be especially appreciated by those who cannot imagine their diet without garlic - there will be plenty of it here.

Required Ingredients

In this recipe we cannot do without the following products:

• Lamb meat – 3 kilograms;
• Seasonings for lamb - 2 teaspoons;
• Fresh garlic – 5 heads;
• Cognac (good, aromatic) – 150 milliliters;
• Olive oil.

Delicious recipe! Apple pie that melts in your mouth charlotte

Choose lamb so that the meat is on the bones. It is not necessary to use spices - and without them the lamb turns out excellent.

Spicy lamb in French: step-by-step recipe

Cooking process

The dish takes 3 hours to prepare, but your labor costs will be less than one hour:

1. First, peel the garlic and place all the cloves (entirely) in a frying pan with olive oil. Fry for 2-3 minutes and place on a plate.
2. Cut the lamb meat into portions (at least 100 grams each) and place in the same frying pan in which the garlic was fried. Fry the pieces of lamb on both sides for literally 2-3 minutes until golden brown.
3. Next we need a cauldron or casserole dish. We put the meat in it, put it on the stove and pour cognac over the lamb. Then we set fire to the cognac and let the alcohol burn out completely.
4. After this, sprinkle with spices (optional) and mix.
5. Then place the fried garlic on top (no need to stir).
6. Cover the cauldron with food paper (parchment) and close the lid tightly.
7. Place the closed cauldron in the oven, set the temperature to 16–170 degrees and bake for 120 minutes.
8. Place the finished lamb on a dish and, if desired, decorate with chopped herbs.

All lamb dishes prepared according to the presented recipes have been tested in practice. Therefore, we declare with full responsibility that it will be tasty and nutritious!

Lamb is considered to be dietary meat. The cholesterol level here is quite low, and the fat is one and a half times less than in pork. Rich in vitamins and minerals, lamb is a very healthy meat product. In this article, our attention will be focused on recipes for preparing lamb neck, since it is best to take this part of the animal for cooking. Properly cooked lamb meat on the bone is perfect for both a holiday table and a family dinner, being not only healthy, but also a very tasty dish.

Meat “under a fur coat” is very tasty!

Now let’s look at how to cook lamb tasty and quickly in the oven. The peculiarity of this recipe is that we will bake the meat under a vegetable coat. This casserole can become a full-fledged second course, and you will not need to separately prepare a side dish for the meat.

Compound:

• 0.5 kg lamb;
• 6-7 potatoes;
• 2 carrots;
• onion head;
• mayonnaise;
• spice mixture and salt.

Preparation:

1. The secret of soft lamb is in the preliminary heat treatment of the meat. So, before baking the lamb, boil it in salted water for about forty minutes.
2. In the meantime, let's start preparing the vegetables. We clean them, grate the carrots, cut the onions into half rings, and the potatoes into rings.
3. Cool the finished lamb and cut into small cubes.
4. Generously grease the baking sheet with vegetable oil and lay out the meat as the first layer, distributing it evenly over the entire surface.
5. Place the onion in the next layer, and carrots on top of it. Season with salt and a mixture of peppers.

1. Then generously grease the dish with mayonnaise.

1. The last layer is potatoes. It can be lightly salted and seasoned with a mixture of peppers, and then greased with mayonnaise.

1. Bake the dish in the oven at a temperature of 190-200 degrees for about an hour.

Roasted leg of lamb

Surprise your guests or family with a delicious hot lamb dish for lunch. Ask how to cook lamb deliciously - just bake it in the oven according to our recipe.

Required Ingredients

We need very few products:

• Leg of lamb (whole piece with bone) – 2 kilograms;
• Garlic – 1 large head;
• Mustard in the form of sauce (regular or Dijon) – 100 grams;
• Homemade bacon (lard) – 100 grams;
• Seasonings for meat - to your taste;
• Salt - to your taste.

You can choose your favorite or any other spices for lamb or meat in general.

Baked leg of lamb: step-by-step recipe with photos

Cooking process

In total, cooking lamb according to this recipe lasts 2 hours, but your time will literally take 7-10 minutes:

1. We wash the piece of lamb under running water and dry it with a paper towel. Then we make cuts along the entire surface using a knife - we will place garlic and bacon in them.
2. Break the head of garlic into cloves. In turn, we clean them and cut them into slices. We also cut the lard into thin pieces.
3. Stuff each cut on the surface of the meat with garlic and lard. Then add salt (to your taste) and rub in seasonings (also over the entire surface).
4. Next, coat each side thoroughly with mustard and place a piece of meat in a deep baking dish. There is no need to lubricate it with anything - the lamb will release its juice, plus the lard will give fat.
5. Wrap the top of the form with food foil. This will allow the lamb to cook evenly on all sides.
6. Bake our leg of lamb in an oven preheated at 200 degrees for 120 minutes.

Delicious recipe!
What to do if the boots are very slippery After two hours, take out the finished meat and cut it into portions before serving. Lamb prepared according to this recipe goes perfectly with vegetables, potatoes (baked or mashed), rice, and pita bread.

Lamb curry for the holiday table

If you are wondering what to cook with lamb quickly and tasty, try this recipe. Lamb curry is a hearty and very tasty dish. And a touch of piquancy will be added to the meat by spices, the amount of which you can change to your taste.

Compound:

• 1 kg lamb;
• 2 onions;
• 1 tsp. ground ginger root;
• garlic head;
• 2 tbsp. l. filtered water;
• 1 tbsp. l. cardamom;
• 30 g butter;
• 2-3 bay leaves;
• cinnamon stick;
• 1.5 tsp. dried cloves;
• 1 tsp. chopped coriander;
• 2 tsp. caraway;
• 1 tsp. red pepper;
• 250 ml tomato paste;
• 2-3 tomatoes;
• 150 g cilantro.

Preparation:

1. We wash the meat and cut it into small pieces, preferably identical ones.
2. In a separate container, combine all the spices specified in the recipe.

1. Peel and chop the onion and garlic, grate the ginger root, pour in 2 tbsp. l. filtered water and stir thoroughly.
2. Now we need to fry the lamb in butter. To do this you will need a frying pan with high sides. Fry each piece evenly on all sides.
3. As soon as the lamb changes color, add spices and a liquid mixture of onions and garlic.

1. Simmer the dish for five minutes, stirring it occasionally.
2. Meanwhile, chop the tomatoes and put them in a frying pan, add tomato paste, bring the dish to a boil, cover with a lid and simmer over low heat for about an hour and a half.

1. After the specified time has passed, we try the lamb, and if the meat is too tough, continue to simmer it for another half an hour.

Lamb stewed with onions and carrots

In our minds, lamb is most often associated with pilaf or shish kebab, but its use is far from limited to this dish. Lamb meat is excellent for stewing. Lamb stewed with onions and carrots, fragrant with spicy spices, tender and melting in the mouth - this is the reward awaiting us for our efforts today :).

Has the right piece of lamb been selected and is waiting for its finest hour? All that remains is to figure out how to stew lamb deliciously.

Stew lamb recipe Wash the meat thoroughly to remove bone fragments. It’s very unpleasant when they come across in a finished dish, so we feel each piece with our hands. If you want to slightly reduce the characteristic lamb smell, you can soak the meat in lightly salted water for 30 minutes. Then dry thoroughly with paper towels and cut into portions.

Ingredients:

• Lamb on the bone 1-1.5 kg
• Onion 300-400 grams (2 large heads)
• Carrots 150-200 grams (2 pieces)
• Garlic 3 large cloves
• Paprika 1 teaspoon
• Zira 1/2 teaspoon
• Ground coriander 1/2 teaspoon
• Allspice a few peas
• Ground black pepper to taste
• Barberry fruit (optional) 1 tablespoon
• Salt to taste
• Refined vegetable oil 2 tablespoons
• Parsley (for serving) half a bunch

Cooking process:

1. Peel onions, carrots and garlic. Cut the onion into cubes, finely chop the garlic. Cut the carrots into fairly large pieces.
2. Mix the spices. Mash the cumin and allspice peas in a mortar. You can do the same with barberry berries. Add coriander, paprika, black pepper or a mixture of peppers, mix.
3. There is nothing more convenient than stewing lamb in a cauldron, but you can use a stainless steel pan with a thick bottom. Heat two tablespoons of vegetable oil. Lay out the pieces of meat. I cut the meat quite coarsely - 2-3 pieces per serving.
4. Fry the meat over high heat until it begins to brown.
5. Add onions, carrots and garlic, stir and cook for a few more minutes so that the vegetables are also saturated with oil and reveal their aroma.
6. Now add spices and salt.
7. Pour one and a half cups of boiling water into the cauldron and stir. The cauldron has a very tight-fitting, heavy lid, so the liquid boils away slowly. If you cook in a saucepan with a regular lid, check periodically to ensure that the water does not boil over and add boiling water if necessary.
8. Close the lid and simmer. Since how long to stew lamb depends on the age of the animal, we cook for about 1.5 hours, after which we check the readiness of the meat. It should be tender and fall off the bones easily. That did not happen? Then add more cooking time.
9. The aromatic stewed lamb can be served with your favorite side dish, sprinkled with fresh parsley. This lamb tastes even better the next day. But you can’t store it in a cast iron cauldron; you need to transfer it to an enamel or stainless steel pan. Bon appetit!
10. Juicy lamb in the sleeve in the oven is another delicious option for preparing this meat.

Lamb saj - a dish originally from Azerbaijan

Try to prepare an unusual snack that is so loved in sunny Azerbaijan. This dish is called saj because it is prepared in a vessel with that exact name. We will create our own culinary masterpiece in an ordinary frying pan. Believe me, this will not make the meat any less tasty.

Compound:

• 0.5 kg lamb;
• 50 g lamb fat;
• 5-6 potatoes;
• 2 eggplants;
• 3-4 tomatoes;
• 2 onions;
• 1 bell pepper;
• 1 chili pepper;
• 2 carrots;
• vegetable oil;
• salt and ground black pepper.

Lamb with vegetables: tasty and aromatic

Recipes for preparing lamb neck are varied. The following products are used in this recipe:

• five potato tubers;
• 500 grams of pulp;
• onion head;
• one carrot;
• three tomatoes;
• odorless vegetable oil;
• half a glass of water;
• spices, salt and pepper.

It is believed that a spice such as cumin goes well with lamb meat. It neutralizes the unpleasant odor of this type of meat for many. For this reason, recipes for lamb neck and other parts of the animal are often accompanied by this spice.