Lamb loin on the bone recipe with potatoes

How to bake lamb in the oven

What you need to roast lamb

Lamb - 1 kilogram of ham or leg Ground black pepper - teaspoon Garlic - 3 cloves Thyme - 1 teaspoon Marjoram - 1 tablespoon Vegetable oil - 3 tablespoons Carrots - 1 piece Salt - 1 tablespoon

How to bake lamb

1. Peel and cut the carrots. 2. Stuff the lamb with carrots. 3. Peel the garlic and chop finely. 4. Mix garlic with spices, salt and oil. 5. Rub the lamb with the resulting mixture. 6. Wrap the lamb in foil for baking. 7. Preheat the oven to 190 degrees. 8. Place the foil-wrapped lamb on a baking sheet on the middle rack of the oven. 9. Bake the lamb for 2 hours. 10. Remove the baked lamb from the oven, remove the foil and return to the oven. 11. Bake the lamb for 10 minutes until a crust forms.

Additives for roasting lamb

1. Mint, cilantro and garlic (grind).

2. Sweet peppers, carrots and apples (make cuts in the lamb and stuff them in).

3. Green onions, peppers, parsley, oregano, lemon juice, tomatoes (grate with spices and lemon juice, cover with tomatoes when baking).

4. Mustard, pomegranate juice, cognac, ground black pepper, garlic, sage, green onions (grate with herbs, spices and mustard; bake in cognac and pomegranate juice).

5. Zira, cilantro, parsley, cumin and suneli hops will help add piquancy to the marinade, as well as get rid of the natural aroma of lamb.

Fkusnofacts

Traditionally, lamb is lightly marinated and fried in a frying pan or coals, but if you want to cook delicious meat and spend a minimum of time in the kitchen, you can break away from tradition and simply bake it in the oven. There are quite a few options for how to bake lamb: you can fry it on a grill in large cubes (like for a barbecue) or steaks without covering. You can wrap the whole piece in foil - or bake in a bag, then 5 minutes before the end of baking, open the lamb, turn on the grill and brown the lamb for a few minutes - then the piece will be covered with a crispy golden brown crust.

It is best to choose lamb meat or a young animal, up to 1.5 years old, as it will not have a pronounced specific smell. Another way to get rid of the “aroma” is to boil the meat before cooking. However, it is only suitable if, according to the recipe, it is cut into pieces. If you intend to serve a whole piece (for example, a leg of lamb or tenderloin), remove all fat from the meat before cooking.

The ideal readiness of the dish is determined by the release of pinkish juice. If it is not there, the meat is overdried, which means the main ingredient of the dish will be tough and tasteless.

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

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

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

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

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

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

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

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

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

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

Marinades for roasting lamb

For 1 kilogram of lamb

Tomato marinade

: 3 tablespoons each of tomato paste, soy sauce and mustard, a bunch of rosemary, 3 cloves of garlic, juice from half a lemon. Preparation: mix the ingredients, add pieces of lamb to the mixture, marinate for 5 hours. Then bake the marinated lamb for 45 minutes at 180 degrees.

Juniper marinade

: juniper berries (100 grams), wine vinegar (5 tablespoons), 1 tablespoon rosemary, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 3 cloves garlic, salt (1 teaspoon). Preparation: Mash the juniper berries, peel and chop the garlic. Mix berries and garlic with wine vinegar, oil, spices and salt. Dip the beef pieces into the marinade, stir, cover and refrigerate for 3 hours. Bake in the oven for 45 minutes at 180 degrees.

Wine marinade

: 100 milliliters of dry red wine, 1 onion, 3 cloves of garlic, 1 bunch of dill, 1 teaspoon of salt. Preparation: Peel and chop the garlic and onions. Wash the dill, dry and finely chop. Pour wine into a bowl, add onion, dill, garlic, salt, stir. Place the lamb in the mixture, put under a press and marinate in the refrigerator for 2 hours.

Lamb is an easily digestible meat; it can be stewed, boiled, salted, smoked and steamed. This meat is different in that not everyone can make a tasty and juicy dish from it. The thing is that the taste of lamb largely depends not on the qualifications of the cook, but on how he knows how to cook this type of meat.

If you cook lamb incorrectly, the dish will have a peculiar smell and not everyone will like it. How to master the skill of cooking tasty and juicy lamb at home?

Lamb loin on the bone recipe in the oven

In today's article we will discuss how to cook lamb loin in the oven. Recipes for preparing this type of meat are varied and, of course, there are certain nuances that you need to know. If you want to please your household with tender, tasty and juicy meat, be sure to take the loin.

Lamb loin in the oven: recipe

Cooking lamb has its own nuances, so not every cook takes on this job. The thing is that, regardless of the part of the lamb carcass, this meat has a specific aroma and taste, which must be removed by soaking before heat treatment. If you skip this step, the dish will most likely turn out tasteless.

On a note! You can soak lamb loin in various types of beer, whole cow's milk and other marinades. The easiest way is to use filtered water with the addition of table vinegar and salt. The duration of soaking reaches 10-12 hours.

Ingredients:

garlic cloves - 4-5 pieces;
lamb loin - 400 g;
dried apricots - 150 g;
pitted prunes - 150 g;
pomegranate seeds;
salt;
filtered water - 200 ml;
a mixture of ground peppers;
greenery;
wine vinegar - 2 table. spoons;
premium wheat flour - 2-3 teaspoons. spoons.

Preparation:

It is better to take fresh frozen lamb loin for cooking. We thoroughly wash the meat with running water and cut it immediately into portions.
Place in a bowl and fill with filtered water. Add wine vinegar. Leave the lamb loin in this form for several hours.
Then rinse the meat pieces thoroughly again with filtered water. Soak up excess moisture with paper towels.
Choose dried herbs and spices at your discretion. Rub the pieces of lamb loin with salt and spices.
We bread each piece of lamb in premium wheat flour.
Heat the refined sunflower seed oil in a frying pan. Place the meat and fry it over high heat.
Fry evenly, and then place the pieces of lamb loin in a fireproof dish.
Add dried apricots and prunes. Dried fruits do not need to be soaked in hot water first.
We do not peel the garlic cloves and add them to the meat.
Pour everything with one glass of boiling water.
Cover the top of the refractory pan tightly with a sheet of aluminum foil and place in the oven.
We will bake for an hour and a half at a temperature threshold of 160-170.
Sprinkle the finished lamb loin with pomegranate seeds and chopped herbs.

Edible beauty on a plate

Many gourmets liked the lamb loin on the bone. The oven recipe is simple. The meat can be pre-fried until amber crust in a regular frying pan or grill. By the way, this method also allows you to preserve the juiciness of the meat.

On a note! Without taking into account the time for soaking the lamb loin, the meat is cooked for 1-1.5 hours. If you got the meat of an old sheep, then it will take much more time to prepare it.

Ingredients:

lamb loin on the bone - 1 kg;
spices for cooking meat dishes;
salt;
grenadine.

Preparation:

Pre-defrost lamb loin on the bone at room temperature. To preserve the juiciness of meat, it is better to defrost it for one day on the top shelf of the refrigerator.
We wash the lamb with filtered water and cut it into portions.
Place in a deep saucepan, fill with filtered water and after boiling, boil for exactly half an hour.
This method of preparation will allow us to remove excess fat and unpleasant odor.
Place the lamb loin in a fireproof dish and pour in the pomegranate syrup. If you don't have one on hand, you can use freshly squeezed or concentrated pasteurized pomegranate juice.
Add salt and universal seasonings for cooking meat dishes. It is better to give preference to Georgian spices. Mix everything well.
Place the lamb loin in the oven for one hour. Set the temperature threshold for baking to 180.

"Drunk" lamb

Cooks from all over the world prepare lamb, each in their own way. Many people love the recipe, which uses beer for the marinade. The foamy drink gives the lamb loin extra softness and incredible taste. Preparing this gastronomic masterpiece does not require incredible financial costs or excessive effort.

Ingredients:

fresh frozen lamb loin - 1500 g;
sour cream with an average percentage of fat content - 2 cups;
beer of any kind - 300 ml;
melted butter - 1 table. spoon;
filtered water - 300 ml;
laurel leaves;
onion - 2 heads;
rosemary sprigs;
salt;
premium wheat flour - 2 tables. spoons;
a mixture of allspice.

Preparation:

We start creating a gastronomic masterpiece by preparing the marinade. To do this, pour filtered water into a saucepan or saucepan.
We also add rosemary sprigs, beer of any kind and a laurel leaf.
We cut the peeled onions into half rings and place them in a saucepan. Stir everything vigorously.
Place the pan over medium heat and bring to a boil.
Wash the lamb loin thoroughly with filtered water, dry it with paper towels and cut it into pieces of the desired size.
Place the lamb loin in a deep bowl and pour in the hot marinade.
Leave the lamb in this form at room temperature for 12 hours. It is best to do these procedures at night.
After the specified time has passed, take out the lamb tenderloin and marinade and rinse thoroughly with filtered water.
Dry with paper towels, rub with salt and a mixture of allspice. If desired, the lamb loin can be stuffed with garlic cloves.
Grease a baking tray with a small amount of refined sunflower seed oil.
Place the lamb loin and place it in the oven for 1-1.5 hours. We will bake at a temperature threshold of 180.
Periodically open the door and pour juice over the lamb.
When half an hour remains until the end of cooking, sprinkle the lamb loin with sifted wheat flour and pour in sour cream at room temperature.
At this stage, reduce the temperature to 140 and cook for another half hour.

You learned how to cook lamb loin so that it turns out incredibly tasty and juicy. Experimenting with taste is appropriate and a lot depends on the choice of marinade. Bon appetit!

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How to choose a tasty lamb?

The magic of preparing a delicious lamb dish begins with the choice of this product in the store. It is the right choice of meat that is the key to the fact that the finished dish will be tasty and will not have a peculiar smell.

Rules for choosing lamb:

Choose young meat. Dairy lamb meat up to three months is very tender and does not have the specific smell inherent in adult lambs. Among other things, young lamb meat is enriched with nucleic acid, which is so beneficial for the body;
If you can’t buy milk lamb, take meat from an animal no older than 18 months. In this case, in order to get rid of the specific smell, before baking the meat, it needs to be boiled;
Ask only for fresh lamb at the market or store.

Processing meat before actual cooking

Dairy lamb (up to 3 months) does not require additional processing before direct cooking, while all other lamb requires preliminary preparation before baking.

Lamb should be marinated before cooking. To do this, the meat is soaked in olive oil with the addition of spices: garlic, cumin, cilantro and other spices as desired. But the main spice for such a dish remains cumin. It is believed that this particular spice helps remove the peculiar smell of sheep.

The meat should be marinated for at least six hours. After marinating the lamb, you can already prepare the desired dish.

Recipes for delicious lamb in the oven

Of course, the best lamb is the one cooked over a fire, but at home in the oven you can also cook juicy and tasty lamb. To do this, you need to know the recipes for such meat and adhere to strict instructions for preparing the dish.

Juicy lamb baked in the oven with spices

The best option for baking this meat in the oven involves wrapping it in a baking sleeve. This way, the meat will not lose its juices and will be sufficiently stewed. As a result, the dish will come out juicy, tasty and aromatic.

Preparation:

First, rinse the meat, make indentations in it with a knife and insert chopped garlic into them;

Rub the top of the meat with salt and pepper;

After this, mix the olive oil and all other spices. Rub this mixture over your piece of lamb;

The marinated meat should be left to marinate for 6 hours. After this time, the lamb is transferred to a sleeve and baked in the oven until cooked (1.5-2 hours). The meat should not be too dry and juice should be released from it.

Lamb in foil, cooked in the oven

The distinctive feature of cooking dishes in foil is the speed and amazing result: meat baked in this way is not only tender, but also has a golden brown crust.

Ingredients:

A piece of lamb – 1 kg;
Tomato – 1 pc.;
Green onions – 1 bunch;
Vegetable oil – for marinating;
Salt;
Ground black pepper;
Hard cheese (to taste);
Seasonings - oregano, bay leaf, cumin, parsley;
Lemon juice – 1 tbsp. spoon

Preparation:

We cut off the white onions from the onion and cut them into rings;
Rub the lamb with salt and ground black pepper;
Mix spices, lemon juice and vegetable oil (it is best to use olive oil for this dish) together and rub the mixture on the meat;
Place the marinated lamb in the refrigerator overnight;
We take the meat out of the refrigerator, place it in foil, top with finely chopped green onions and tomato rings;
Wrap a piece of lamb in foil and put the oven preheated to 200 degrees for 1 hour;
After 1 hour, the foil is opened (at this stage you can sprinkle the dish with hard cheese) to obtain a golden crust;
With the foil open, the meat is baked until golden brown (approximately 5 minutes).

To check the lamb for doneness, just pierce it with a toothpick. If red juice flows, the dish is not ready, but if the juice is clear, it’s time to remove the food.

Leg of lamb in the oven with potatoes

The leg is the leanest meat of the sheep, so it is used by novice cooks to prepare wonderful dishes with it. In order for the food to work out, the leg should be fresh and with transparent fat.

Components:

Leg of lamb – up to 2 kg;
Young potatoes – 1.5 kg;
Mustard seeds – 2 tbsp. spoons;
Dry red wine – 0.5 cups;
Garlic – 2-3 cloves;
Olive oil (for marinade);
Greens: parsley, green onions and rosemary - a bunch;
Mint (to taste);
Salt and ground black pepper;
Juice of half a lemon.

Cooking steps:

The leg needs to be washed, dried with a towel and trimmed off the fat - this will remove the specific smell of lamb;
Chop garlic, parsley and rosemary (separately);
Marinade: to do this, pour wine into a bowl, add olive oil, mint, parsley, onion and mix everything thoroughly;
Rub the leg with salt, pepper and mustard, put it in the marinade, and rub it again. Leave the meat to marinate in the refrigerator overnight;
Peel and cut the potatoes, add salt, pepper, olive oil and lemon juice;
In an oven preheated to 180 degrees, place the leg on a baking sheet and bake for 40 minutes;
Take it out, place the potatoes around it and put it in the oven for another hour and a half;
Check the dish for doneness with a toothpick: the leg of lamb should have a crust and clear liquid should be pouring out of it.

The result is delicious meat with a side dish that can be safely served on the holiday table. Your guests will not remain hungry and will ask for more!

Lamb ribs baked in a sleeve

Ribs are a delicacy of any carcass; when prepared correctly, such a dish produces juicy, tasty and delicate meat.

Ingredients:

Ribs – 1 kg;
Salt;
Ground black pepper;
Spices: rosemary, cumin, ground bay leaf;
Olive or sunflower oil.

Preparation:

For this dish you should choose young lamb ribs. The ribs need to be washed and dried with a towel. If you bought uncut ribs, you should cut them. If there is fat on the ribs, it needs to be trimmed;
Place prime rib in a bowl;
Chop the garlic: you can chop it finely or put it through a garlic press;
Mix the ribs with all the spices and refrigerate for at least 4 hours;
After marinating, place the ribs in a sleeve and place in a preheated oven;
Lamb should be baked at 180 degrees for 1 hour. After this period, pierce the sleeve and taste the meat for doneness. The readiness of the meat is indicated by the light juice that comes out from the ribs after piercing.

The result is a hearty, juicy and very tasty dish!

Lamb in pumpkin, baked in the oven

Pumpkin is a versatile vegetable that can be used in both sweet dishes and side dishes. In autumn it would be a sin not to try such a wonderful dish as “lamb in pumpkin”. It will not leave anyone indifferent and will surprise guests with its unique and rich taste. And the aroma from the dish will be wonderful.

Ingredients:

Pumpkin is one large fruit;
Lamb – 2 kg;
Celery – 4 stalks;
Onion – 3 medium onions;
Garlic – 4 cloves;
Chili pepper - one small peppercorn;
Spices to taste: cilantro, saffron, cumin, black pepper, ginger and cinnamon stick;
Olive oil.

Cooking steps:

Cut the top off the pumpkin and remove the seeds. Do not throw away the top, it will serve as a lid for baking the dish in the oven;
Pour olive oil into the peeled pumpkin and spread it on the walls;
Place the pumpkin, covered with the top, in an oven preheated to 180 degrees for half an hour;
Cut the lamb into pieces and fry in vegetable oil, adding chopped onion, garlic, chili pepper, cinnamon, cumin, ginger and ground black pepper. You need to fry the meat for 10 minutes;
Add hot water to the pan (to cover the meat), reduce the heat and let the lamb simmer in the pan for 1 hour;
Remove the pumpkin from the oven, sprinkle cilantro on the bottom and place the stewed meat on top. Cover the pumpkin with the top and secure it with toothpicks so that the top does not slip off during the stewing process;
The dish needs to simmer for another 40 minutes.

The dish is ready! Bon appetit!

Lamb baked in pots with vegetables

What could be better than lamb with a side dish? Even the most sophisticated gourmet will love this dish!

Ingredients:

Lamb – 1 kg;
Onion – 2 medium onions;
Carrots – 2 pcs.;
Greens: parsley, dill and basil – 1 bunch;
Tomato – 3 pcs.;
Zucchini – 1 pc.;
Juice from one lemon;
Olive oil;
Salt, pepper - to taste.

Preparation:

Wash the lamb and cut into portions;
Prepare the vegetables: cut the onion into half rings, the carrots into cubes, peel the zucchini and cut into cubes;
Fry the onion in vegetable oil, add lamb to it. After 10 minutes of frying, add all the other vegetables and lemon juice, then simmer the dish;
Place the lamb and vegetables into pots and place in the oven for an hour and a half;
Ten minutes before readiness, add chopped herbs and chopped tomatoes to the dish.

The finished dish is served in pots as an independent treat.

Lamb is a very tasty meat, learn how to cook it correctly and you will be able to delight your guests with the exquisite taste of lamb in the oven.

Lamb in the oven often acts as a holiday dish, as it always looks very appetizing and, even while cooking, spreads a delicious aroma throughout the house. With the right marinade and baking method, the meat turns out very tender, soft and juicy. In this case, you can use sirloin, ribs, and lamb on the bone.

The downside of lamb is its specific smell, which many may find unpleasant. They get rid of it with a large number of spices, such as cumin, rosemary, cilantro, oregano, etc. A properly selected marinade can also help the cook. It often uses red wine, vegetable oil, chopped garlic, etc. How to marinate lamb most often depends on the method of its further preparation.

Also, many may be wary of how long to bake lamb in the oven. To ensure that the meat is juicy and well-done, it is cooked for almost 2 hours. You can shorten the cooking time by cutting the lamb into small pieces, or frying it a little before baking.

Lamb can be baked in the oven in small pieces or as a whole steak. It is used to make kebabs, cutlets, rolls, sausages, etc. To do this, you can use foil, pots, skewers or a baking sleeve. Vegetables, mushrooms, various cereals, herbs, broths and sauces are added to the meat.

Lamb loin on the bone, oven recipe with photo

Published 10/02/2019 Posted by: Mouse [offline]
Calories:
Not specified
Cooking time:
30 min
Lamb loin on the bone is prepared very quickly and simply. This portioned meat dish from the back of a meat carcass with ribs can be served for lunch, dinner or on a holiday table with a side dish of mashed potatoes or fluffy rice and a vegetable salad or simply with water flatbreads. A recipe for cooking juicy lamb loin on the bone in the oven with a photo and description of the cooking process will help novice cooks prepare a delicious meat dish in less than half an hour. Longer heat treatment results in dry and tough meat. It will take 30 minutes to prepare. The ingredients listed in the recipe make 2 servings.

Ingredients: - lamb loin on the bone - 350 g; - black pepper; - ground sweet paprika; - olive oil; - salt; - greens and fresh vegetables for serving.

We choose not very fatty lamb with ribs for this recipe. The color of the meat is light red; the darker the lamb, the older the animal, and therefore, the tougher the meat will be. It is preferable to choose the meat of a female rather than a male, it does not have such a strong smell. I also advise you to pay attention to the color of the fat - it should be white, yellowish in old animals. Wash the loin, dry it with a paper towel, and cut the meat from the bone with a sharp knife. For this recipe, the bone needs to be thoroughly cleaned.

Next, rub the slices with coarse table salt, freshly ground black pepper and ground sweet paprika. These seasonings are quite enough, but you can add another pinch of dried thyme. Place the meat rubbed with spices in a bowl, cover with cling film and put in the refrigerator for 10-15 minutes.

Take the lamb out of the refrigerator, pour olive oil over it, rub the oil into the pieces on all sides.

Now turn on the oven to heat up to a temperature of 200 degrees Celsius. Place a thick-bottomed frying pan on the stove, preferably cast iron, and heat it up very high. The frying pan must be hot; if you put the meat in an unheated frying pan, it will stew, and you won’t get the golden brown crust that everyone loves so much. Place the meat slices in a heated frying pan and fry for 3 minutes on each side.

Then place the pan in the preheated oven for 7-8 minutes.

Place the loin on a plate, let it rest for a few minutes and serve with vegetables and herbs. Bon appetit. We will be happy to tell you how to cook a leg of lamb in a sleeve in the oven.

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Secrets to cooking perfect lamb in the oven

Lamb in the oven retains its juice best, which makes the meat amazingly soft and literally melting in your mouth. If you supplement it with vegetables, then all the ingredients will exchange flavors and turn into a real royal dish. For those who don’t yet know how to cook lamb in the oven

, the following culinary secrets from professional chefs will help:

Secret No. 1. While cooking in the oven, fat will accumulate at the bottom of the pan. You should periodically water the meat with this liquid to prevent it from becoming dry.

Secret No. 2. If the meat itself is not fatty enough to produce juice, you should add a little purified water or dry red wine (about half a glass) to the baking sheet.

Secret No. 3. You can check the readiness of the beef using a toothpick by inserting it into each piece one by one. If the meat is still raw, you will see red or pink juice.

Secret No. 4. To prevent the dish from being spoiled by an unpleasant aroma, it is better to opt for young lamb (lamb meat).

Secret No. 5. You can get rid of the specific smell of lamb by boiling it a little before preparing the main dish.

Thanks to the marinade of red wine and spices, the lamb turns out incredibly aromatic and juicy. The finished dish is served to the table in one piece, which looks very festive and appetizing. At the same time, foil allows you to bake the meat evenly and best reveal its taste. After removing the foil, the lamb should be periodically basted with the juice that forms in the pan.

Ingredients:

900 g lamb (pulp);
1 onion;
3 carrots;
1 sprig of rosemary;
100 ml sweet red wine;
1 tsp. caraway;
1 tsp. rose pepper;
2 tsp. coriander;
Salt pepper.

Cooking method:

Place coriander, rose pepper and cumin in a mortar and grind thoroughly.
Add salt and ground black pepper to the crushed spices.
Rinse the lamb and dry it with napkins, rub with a mixture of spices on all sides.
Break the rosemary into several small sprigs and insert into the meat.
Transfer the lamb pulp to a deep plate and pour over the red wine.
Cover the plate with the prepared meat with cling film and leave in the refrigerator for 2 hours.
Cut the carrots into large cubes, the onion into half rings.
Place the vegetables in the bottom of the baking dish and place the lamb on top.
Pour the remaining marinade over everything and wrap the pan tightly with foil.
Bake the meat for an hour and a half at 220 degrees.
Remove the foil and continue cooking for another 30 minutes, reducing the temperature to 180 degrees.

Interesting from the network

Lamb with prunes can often be found on the menu of Ukrainian cuisine. This dried fruit gives the meat a special piquant taste and aroma. It will be most pronounced if you cook the dish in a pot. The potatoes will also turn out very tasty and soft, saturated with meat gravy and garlic. The dish is suitable for both a home meal and any celebration.

Ingredients:

900 g lamb on the bone;
12 pcs. prunes;
2 potatoes;
1 onion;
4 cloves of garlic;
Greenery;
Salt pepper.

Cooking method:

Rinse the meat and separate it from the bone, remove veins and excess fat.
Place the bones in a saucepan with cold water and bring it to a boil.
Remove the foam from the broth and add a bay leaf to it, cook for 40 minutes over low heat.
At the end of cooking, salt the contents of the saucepan to taste.
Cut the lamb and potatoes into cubes, the onion into half rings, and the prunes into small pieces.
Heat a small amount of oil in a frying pan and fry the meat until golden brown.
Transfer the lamb to a plate, add onion in its place and fry until soft.
Distribute all ingredients into ceramic pots, add garlic to each.
Pour the contents of the pots with meat broth, cover with lids and place in a cold oven.
Bake the dish at 180 degrees for 2 hours.
Garnish the finished dish with finely chopped herbs (parsley, dill).

Lamb ribs in the oven according to this recipe will turn out juicy and soft, and vegetables will be an excellent side dish for this meat delicacy. It is important to cut the lamb so that each serving piece has a bone. It is better to cut vegetables into large pieces so that they retain more juice and do not lose their shape during baking.

Ingredients:

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

Cooking method:

Wash and dry the lamb, cut into 2 cm portions.
Thoroughly rub each piece with salt, meat spices and ground pepper, leave for 15 minutes.
Cut the potatoes into thick slices (no thinner than 1 cm wide).
Chop the onion into large half rings or strips.
Place the onions and potatoes in a separate plate, lightly salt and mix.
Grease a baking dish generously with vegetable oil and place vegetables on it in an even layer.
Place pieces of lamb on top of the onions and potatoes, sprinkle the dish with oregano.
Insert a bay leaf in several places between the meat and vegetables.
Bake lamb ribs with potatoes at 200 degrees for 45 minutes.
Once ready, leave the pan with the lamb at room temperature for 5-10 minutes.

When baked in a sleeve, the lamb fat and vegetable juices remain inside, allowing the meat to slowly simmer in this gravy. This cooking method gives you 100% confidence that the dish will turn out juicy and rich. The composition of vegetables can be changed at your discretion, increasing or decreasing the amount of one or another ingredient.

Ingredients:

1 kg lamb;
1 eggplant;
2 tomatoes;
1 zucchini;
150 g leek;
2 bell peppers;
1 pinch of thyme;
3 tbsp. l. vegetable oil;
3 cloves of garlic;
Salt pepper.

Cooking method:

Cut the onion into small rings, the bell pepper into strips, and the remaining vegetables into cubes.
Mix all the vegetables in one deep plate, season to taste and stir.
Transfer the resulting mixture into a baking bag.
In a separate bowl, combine vegetable oil, thyme, chopped garlic, salt and pepper.
Coat the lamb with the resulting marinade on all sides and place on a bed of vegetables.
Tie the sleeve, place on a baking sheet and bake the dish for 1 hour 30 minutes in an oven preheated to 180 degrees.

Now you know how to cook lamb baked in the oven according to a recipe with a photo. Bon appetit!

The preparation of a leg of lamb is very simple; you just need to thoroughly clean the meat and marinate it. Preparation will not take much effort and time, and the result will pleasantly surprise you. The final taste will depend on what marinade and spices you choose for the meat. Try cooking a leg of lamb baked in foil in the oven; this masterpiece is worthy of becoming the main dish on any holiday table! The honey-mustard marinade makes the meat incredibly juicy and soft, imbuing it with exquisite taste. Your guests will be delighted!

Taste Info Meat main courses

Fried lamb loin with potatoes

A photograph of a lamb loin first fried in a frying pan and then baked in the oven with potatoes. The dish is prepared very quickly and simply. To do this, we need to prepare garlic oil (mix crushed garlic, rosemary and black pepper in vegetable oil), fry the loin in a hot frying pan until a beautiful golden brown crust appears, fry in the same oil where the lamb and potatoes were cooked. As soon as the products are prepared, we place both the potatoes and the meat on a baking sheet, pour aromatic oil over the whole thing, and bake the loin in the oven until fully cooked for 12-15 minutes.

Ingredients:

Lamb loin - 500 g;
Potatoes - 3 pcs.;
Garlic - 4 cloves;
Rosemary - 1 teaspoon;
Olive oil - 50 ml;
Salt and freshly ground black pepper - to taste;

Recipe for fried lamb loin with potatoes. Take the lamb and quickly fry it until golden brown in a frying pan. Fry the potatoes in the same way. Place the potatoes and lamb in the oven, then cook the dish until fully cooked. If you are still wondering how to deliciously cook lamb loin, be sure to try this recipe.

I’ve been wanting to cook lamb loin for a long time, and this opportunity presented itself. After going through a bunch of options and discarding many ideas, I decided to use my steak cooking skills. And so this very recipe was born, where the loin is first quickly fried in hot oil, and then brought to full readiness in the oven... By the way, a similar approach is also applicable for potatoes. So,

First, let's prepare the aromatic oil. Press the garlic into a small bowl

Add a pinch of salt, black pepper, rosemary, mix well and put the oil aside for a while to soak in the aroma of garlic, pepper and rosemary.

Peel the potatoes and cut them into large cubes like this:

Wash the lamb loin and dry thoroughly with paper towels.

Let's cut the loin into pieces like this:

Place the frying pan on the fire, heat a little olive oil well, and quickly fry half the loin until golden brown, first on one side,

Then turn the meat over and fry it to the same condition on the other side,

Transfer the lamb loin to a separate plate and

Fry the rest of the lamb as described above. Please note that the meat is fried one by one in small batches, because if you throw in all the lamb at once, it will not be fried until golden brown, but simply stewed!

As soon as the whole loin is fried, pepper it so that it is even more aromatic, and add a little salt,

Fry the potatoes in the same oil where the lamb was cooked. Before sending it to the frying pan, it must be soaked for 5-7 minutes in cold water and dried with towels. This is necessary so that the potatoes turn out fried.

Fry the potatoes, turning them periodically, until they are nicely golden brown.

Then we place the potatoes on the bottom of the baking sheet, and on top of it we place the previously fried lamb loin. Pour aromatic oil over the potatoes and meat,

And put the dish in an oven preheated to 200 degrees to bake until fully cooked for 12-15 minutes.

After the specified time has passed, remove the loin and potatoes from the oven.

And immediately serve the dish hot!

Lamb loin prepared according to this recipe should turn out very juicy and tasty. Bon appetit everyone and good luck in preparing your dish according to the recipe described above!

Recipe Notes

You can use all kinds of spices in the recipe, but to appreciate the taste of lamb, I recommend doing it very carefully!

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