How to fry lamb in a frying pan so that it is juicy. Lamb fried with onions in a frying pan recipe

How to fry lamb in a frying pan.

Those who like to relax in nature know very well that real kebab is prepared only from lamb or young lamb. Mutton is the meat of sheep (sheep and lambs) used for food. Most experts around the world insist that lamb has unique beneficial culinary properties. Compared to pork, ram and lamb meat has three times less fat content, a negligible amount of cholesterol and a low calorie content of this product. But even so, the composition of lamb contains no less minerals and vitamins, and the amount of iron is even slightly greater than in other also popular varieties of meat. What you definitely won’t find there is the “fear hormone”! Sheep and rams do not feel imminent death during their lifetime. Remembering such outstanding qualities of meat, knowledgeable gourmets cut circles between markets and shops in search of the right piece of a miracle product. Sometimes the hunt bears fruit, and they go on a picnic, happy. Usually this happens in the warm season. But I still want meat after the first frost. And what do you want to do about it, because juicy meat arouses appetite not only in the fresh air? Pick up a frying pan, turn on the stove and start cooking lamb at home. The culinary process of preparing this meat is not particularly different from frying other types of meat, but has its own characteristics. How to choose lamb

If these animals are not intended for further breeding, then at a young age they produce the most delicious meat. The carcass of milk lamb is considered a delicacy. It is prepared as a full carcass or in large pieces. If you are interested in lamb, remember that you can only buy it in the spring. Because they are born in winter, somewhere at the beginning of the year. If for some reason you were unable to purchase such a young lamb, do not be discouraged and look for well-fed one and a half year old lambs. Their meat is still tender, only a little denser than that of babies. The meat of an old, well-worn sheep is dark and very sinewy, and the fat is yellow and very thick. There is no longer a subtle and delicate aroma of lamb here. Its smell is intense, has an unpleasant heavy scent, and is practically impossible to remove. If you come across such meat, do not use it for goulash, steak, or barbecue. Try turning it into minced meat, garnishing it with various spices, you might get a good taste. And from the tenderloin of a well-fed young lamb, delicious dishes with a specific smell are obtained. If there is a need to soften the aroma of lamb and give it a piquant taste, then marinate it. Best served with any sauces. The following seasonings are mainly used for lamb: ginger, onion, cumin and garlic, as well as a variety of vegetables, some citrus fruits, nuts and spices.

Lamb recipes in a frying pan.

The royal person of England raises many sheep and lambs on his farm. Charles, who is in love with lamb, cares so much about the quality of the product he eats. Representatives of other nationalities also adore this meat, and have found theirs in a variety of lamb dishes. This is how the people of Greece love to prepare moussaka, the Scots like to eat haggis, the people of Ireland want to have lamb stew on their menu, the Tajiks love nutritious kaurdak, and the Uzbeks eat pilaf with lamb. All these delicacies with their nutritional value and uniqueness prove the enormous value of lamb meat. Join us! To such a meat feast! Here's a look at some of the recipes.

1. Fried lamb meat.

Buy five hundred grams of meat, rinse it in running water.
From a large piece, make many small ones 2 by 2 cm. Cut a medium-sized onion head as you wish, and place it together with the meat in a deeper bowl. Pour a pinch of small pepper there and mix with your hands, squeeze the juice from half a lemon into it. Cover the bowl with something and place it in the cold or refrigerator for four hours. The frying pan must be well heated, and place the pieces of lamb in it in one layer. Flip quickly so all six sides get their steam treatment. When the meat is “sealed” on all sides, you need to reduce the heat and fry for another forty minutes, turning very often. Five minutes before the end of frying, salt everything with a pinch of salt. 2. Fried with vegetables.
Take half a kilogram of meat, half a glass of pre-prepared meat broth, one hundred grams of already pitted olives, the juice of one lemon, one tbsp. a spoonful of flour, fifty grams of any seed oil for frying. You will need a pinch of ground pepper, dried oregano and any other herbs you like. Wash the lamb in cold water, and then dry it, cut it across the grain into small pieces. Dip each piece of meat separately in flour and place it in a well-heated frying pan, where oil has already been poured. Constantly stirring the meat, fry it for twenty minutes over medium heat. Pepper and lightly salt, now you need to fill everything with broth. Cover the frying pan with a lid and simmer over low heat for another half hour. For now, cut the olives into small rings. Ten minutes before the process is completed, you need to add them with oregano and other dried herbs.

3.Meat in tomato sauce. Rinse a pound of lamb well and divide into portions (of any size). Cut three medium-sized onions as you like and fry with meat for twenty minutes in butter (you will need fifty grams of it). Now add tomato paste, in the amount of one glass, a little water so that it is covered with liquid. If you don't have pasta, you can use sauce. Now you need to pepper and add a little salt. You can determine readiness by the softness of the meat pieces and the uniformity of the resulting sauce. Cut one lemon and two tomatoes into slices, wash a few sprigs of dill. You can use all this to decorate the plate when serving meat to the table. 4.Roasted lamb with dried fruits

This is a light and quite satisfying dish for the holiday table. In order to prepare it you should need: 0.5 kg of lamb, soft in its structure, one glass of fresh boiled meat broth, 100 grams of dry fruit such as apricot and prunes, but without seeds, one onion, tomato-apple masses (puree) 3 tbsp. spoons and the same amount of refined oil, sugar 1 tbsp. spoon, 50 grams of good butter, 1 tbsp. a spoonful of vinegar and of course table salt. You can also use cloves, cinnamon and herbs if desired. Remove the films from the meat, washed in cool water, cut into fifty gram cubes. Bring the frying pan to a hot state, add oil and try to fry the pieces of meat as quickly as possible. So that all the sides of the cubes grab and do not release any more juice. Separately, you need to saute the chopped onions and fruit puree. Take a saucepan or a frying pan with thick walls, put the meat into it, sautéed onions on top and fill the whole mass with broth. Let it remain on low heat with the lid closed for about half an hour. Now you need to add washed and well-soaked dried fruits, sweeten, add spices and pour vinegar. Mix everything well and simmer for another fifteen minutes with the lid closed. If you notice that all components of the recipe are added according to the same principle to the prepared meat base. Of course, they understood: frying lamb meat in a frying pan will not create any big difficulties. Especially observing the temperature regime and preparing the meat according to the rules. By varying the ingredients, you can prepare excellent lamb dishes on weekdays and on holidays, without spending much money. And if you serve your guests a dish not made from chicken or pork, but from the lamb itself, then everyone will be convinced that you are the most skillful housewife! Use our tips and spoil your family with delicious food!

Lamb dishes require special attention when preparing. Violating the process or the quantity of required ingredients can ruin the dish, given the unusual smell and texture of the meat. But properly prepared lamb dishes are real masterpieces of culinary art, preferred and loved by many gourmets.

Fried lamb with tomatoes

INGREDIENTS	QUANTITY
bulbs	3 pcs.
garlic	4 teeth
spices	taste
lamb	0.5 kg
sunflower oil	40 ml
tomato in its own juice	0.5 kg
basilica	10 g

How much time - 1 hour 25 minutes.

What is the calorie content - 122 calories.

How to cook:

Rinse the meat, remove all moisture and cut it into portions.
Heat the oil in a frying pan and fry the lamb on all sides until a crust appears. The heat should be medium or higher.
Chop the onion into quarter rings.
Wash the fresh basil, remove the leaves and chop them finely.
Also chop the peeled garlic with a knife.
Add onion and garlic to lamb, stir. Cover and cook for about five minutes to soften the onion.
Next, the entire mass should be transferred to a bowl with a thick bottom and walls. A cauldron will do.
Remove the tomatoes from the jar and grind with a blender into a homogeneous mass. You can also take fresh fleshy tomatoes, blanch them and puree them without the stem. Blanching means peeling the fruit from the skin. To do this, cut the tomatoes, put them in boiling water, after a minute transfer them to cold water and pull off the skins with a knife.
Pour the resulting mixture into the lamb, season and add chopped basil. Cover with a lid and simmer over low heat for about an hour.
After this, you can immediately serve it to the table.

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Lamb with onions fried in a frying pan

This pan-fried lamb recipe is one of those that will immediately appeal to both culinary beginners and true professionals.

Ingredients

You will need:

Lamb - 4 medium racks.
Butter - 25-30 gr.
Vegetable broth - 130-150 ml.
Onion - 1 piece (preferably red, large size).
Celery - 1 pc.
Ground black pepper, salt, thyme sprigs.

Cooking method

Given the specific smell of lamb, it is necessary to first marinate it in a weak vinegar solution. The meat is kept in salamur for up to 1.5 hours.
Before preparing delicious pan-fried lamb, prepare the vegetables. Peel the celery stalk, wash it and chop it into large cubes or cut into strips. Place in a saucepan with boiling vegetable broth, add a small piece of butter and thyme sprigs. After the broth boils, cook the celery stalk for 15-20 minutes.
We thoroughly wash the meat from vinegar in running water, dry it and season it evenly with spices on both sides. Heat the frying pan by first pouring vegetable oil into it and carefully place the rack on it. The lamb is fried for 6-10 minutes on both sides. The fire should be maintained at medium temperature so that the meat does not burn.
2-3 minutes before the end of frying, put pre-prepared onions, cut into rings, into the frying pan with meat. The meat is covered with a lid. The side dish is served with cooked celery or mashed potatoes.

Fried lamb in a frying pan is recognized as a real delicacy not only of Oriental, but also of European cuisine. According to tradition, oriental cuisine is a storehouse of spices and seasonings, so when preparing this dish you can use marjoram, oregano, and rosemary. For lovers of spicy seasonings, add a few cloves of garlic along with the onion. In any case, having cooked delicious lamb according to this recipe, you will forever include this dish in your diet menu.

Bon appetit!

Any resident of the Caucasus needs to find out which meat is the most delicious, and the answer will be clear: of course, lamb fillet.

The highlanders also know better than anyone how to deliciously fry lamb and lamb liver in a frying pan, so that it retains its juiciness and turns out to be moderately browned. To make the famous Caucasian dish, you need to select a suitable piece of fillet and subject it to heat treatment, which consists of several stages.

Any type of meat requires an individual approach, and lamb fillet is no exception. To prevent it from being tough as a result of cooking, we advise you to take into account the recommendations on how to properly fry lamb in a frying pan and how long it should take. Then the favorite meat of the mountaineers will take its place as a favorite in your family menu.

Fried lamb with onions (recipe with photos)

Fried lamb with onions (recipe with photos) | Chinese cuisine

Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.

Yangcun Chaocao Zhou, or Fried Lamb with Onions , is a traditional dish in Xinjiang cuisine. Xinjiang Uygur Autonomous Region (Chinese: 新疆维吾尔自治区, or abbreviated as Xinjiang, literally “new frontier” or “new frontier”) is a region in northwestern China. This territorial-administrative unit is the largest in the PRC. Since most of the population of Xinjiang professes Islam, local cuisine is guided by Muslim traditions. Livestock is traditionally raised in Xinjiang - horses, cows and, of course, sheep, the number of which makes up a third of the autonomy's livestock population. And the food preferences of the local population are focused on meat dishes with vegetables and flour products, and among seasonings, cumin, or “Zizhan” (Chinese: 孜然, pinyin Ziran), occupies a special place of honor. Many dishes of Xinjiang cuisine are familiar in our country - pilaf, lamb kebabs, manti, lagman, samsa, ayran, etc. This is due to the geographical location of the region, on whose territory, in addition to the Han (Chinese) nationality, live Uighurs, Dungans, Kazakhs, Kirghiz, Uzbeks, Tajiks, Mongols, Manchus, Tatars and even Russians. The dish Fried lamb with onions is a typical representative of Muslim cuisine - lamb, cumin, chili pepper. Due to its simplicity, dishes such as Yangtsun Chaokao Zhou are prepared quickly, literally in 10-15 minutes if all the ingredients are available. Flavorful and satisfying snacks from Chinese Muslim cuisine - such as " Fried Lamb with Onions ", "Spicy Lamb with Toothpicks", "Roasted Lamb with Jeera" and "Lamb Skewers" - are probably one of the most popular Muslim dishes. Both locals and tourists enjoy the food, regardless of religion.

INGREDIENTS (for 2-3 servings): lamb fillet - 400 g, onions - 1 pc., cumin (cumin) - 1 tbsp., ground chili pepper (powder) - ¼ tsp., ground chili pepper ( flakes) – ½ tsp, salt – ½ tsp, vegetable oil – 1 tbsp.

Thinly slice the pre-frozen (for ease of slicing) lamb against the grain. Peel the onion and cut it into small sectors, and then disassemble them into layers.

Grind cumin (cumin) in a convenient way (in a mortar or electric chopper). An important point is that the cumin needs to be freshly ground. Mix the powder and chili flakes together.

Heat the vegetable oil in a wok (or frying pan) and quickly fry the onion slices, literally for about a minute. Add lamb slices to the wok and continue frying, stirring the contents of the wok (frying pan) occasionally. Lamb and onions will give juice. Continue to fry the lamb until the juices have evaporated and there is very little left. Salt the meat, sprinkle with a mixture of powder and chili flakes. Stir the contents of the wok. Sprinkle with ground cumin and stir the contents of the wok again. The liquid should boil away, but the meat should remain juicy. You can't overdry it.

The finished dish can be served on a regular serving plate, or it can be placed on a teban. In Chinese restaurants, this dish is usually served on teban.

Bon appetit!

Best regards, Sergey Zverev.

See all recipes in the “Chinese Cuisine” section

kungpao.ru

Choosing lamb for frying

Old sheep meat tends to remain tough even after prolonged cooking. It is least suitable for frying, so for this type of cooking it must be selected especially meticulously. The ideal option is the pulp from the carcass of a young lamb. So, the lighter the shade of the meat, the younger the animal from which it was obtained.

When choosing, you need to pay attention to the shade of the fat layers. White means the meat belonged to a young lamb, yellow means it belonged to an old ram.

If you want to prepare not just a meat treat, but a delicacy, and looking for fillet of milk lamb in the market, it would be good to check the calendar. The main lambing for sheep occurs in the first quarter of the year, so the likelihood of buying what you need is highest in winter and early spring.

When talking about how to properly fry lamb in a frying pan, you definitely need to remember which pieces of carcass are suitable for this delicate culinary task. It is best to place the meat from the ham, the loin, in the frying pan. The sternum (the so-called flank) and the upper shoulder blade will also work, but only young ones (light in color)!

The answer to the question of how long to fry lamb in a frying pan when preparing it with your own hands according to this recipe so that it turns out soft depends on the age of the animal, as well as the frying container.

A deep frying pan with a thick bottom is best suited for this case. You need to take large onions so that their weight is approximately the same as meat. Then it will turn out juicy and incredibly aromatic.

Ingredients:

(4 servings)

600 gr. young lamb
olive or sunflower oil
ground black pepper

To prepare fried lamb, the following parts of the carcass are best suited: bone-in loin, shoulder, brisket, shank or hind leg. It is convenient when the meat is chopped into fairly thin steaks.
When buying lamb, I advise you to pay attention not only to the freshness of the meat, but also to the age of the animal. In an adult or old animal, the fat has a yellowish tint and a pronounced specific smell; it is better not to take such lamb, but tender six-month-old lamb with thin white streaks of fat is just right.
Secret number one. The frying pan along with the vegetable oil should be thoroughly heated.
When the oil begins to evaporate, a sure sign that the pan is hot, add the lamb steaks. The meat should lie in one layer with intervals.
If you try to fry a large amount of meat, the pan quickly cools, and the lamb, instead of frying to form a crispy crust, begins to boil, but this is exactly what should be avoided.
Secret number two. Fry the lamb quickly over high heat. As soon as one side is browned, turn it over to the other. Fry until golden brown.
If the lamb steaks begin to bend during frying, trim the edges with kitchen scissors. Thanks to this, the piece straightens out again, fitting tightly to the pan.
Secret number three. Salt and pepper the lamb when the meat is already fried.
Secret number four. Lamb should be served hot, straight from the pan. This is the kind of fried lamb that is juicy and tasty. Serve boiled potatoes, fresh or baked vegetables as a side dish.
As you can see, everything is very simple, five minutes and the lamb fried in a pan is ready!

Sheep meat is widely used in preparing various dishes. It has a wide range of beneficial properties and belongs to the category of dietary products. But not every housewife knows how to fry lamb so that it is not tough, or how to get rid of the specific smell. There are many recipes and tips for baking this meat delicacy that will help simplify the process, make the final product tasty, and also maintain its usefulness.

Lamb in a frying pan: classic recipe

Ingredients

— 600 g + —
- 2 pcs. + —
— + —
— + —
— + —

How to fry lamb in a frying pan with onions

After thoroughly washing and drying the fillet naturally or using paper towels, we divide it into strips as thick as a finger and up to 5 cm long.
The first stage of cooking is frying over high heat. Heat the frying pan, pour in the oil and after a minute add the meat. Frying time – 2-3 minutes. Don't forget to stir so it doesn't burn.
Now you need to reduce the intensity of the heat to medium.
Add boiling water: you need enough of it so that it is flush with the roasted meat.
Next, simmer it without a lid until the excess water is gone. This will take about 25 minutes.
When the water has evaporated, add fresh onion half rings to the meat. Now the semi-finished treat needs to be salted, seasoned with pepper and chopped herbs (don’t forget to wash them first).
Fry for about 10 minutes until the meat pieces are browned.

In the Caucasus, it is customary to eat fried lamb with rice, which contains a lot of carrots and dried barberries. An excellent side dish is stewed eggplant with sweet peppers. If you prefer potatoes most of all, then season them with onions or garlic sauce.

How long to fry lamb in a frying pan with onions. How to properly fry lamb in a frying pan

Properly fried lamb is very tasty if it is stewed in its own juices. Since I did not use fat tail fat, in which the meat should be fried, I added only one tablespoon of vegetable oil to the cauldron. And then the meat gave up its juice and fat and stewed in its own juices. You can use any spices you wish. Typically, cumin and coriander are used in Uzbek cuisine. I like to add suneli hops, even though it’s not an Uzbek spice)). Against the background of frying meat, potatoes are often added to the cauldron, then this will turn out to be an Uzbek-style kazan-kebab.

Ingredients for frying lamb (see photo).

Cut the meat into medium pieces. It’s good if the lamb has a little fat, in moderation.

Chop the onion very coarsely; when frying, it should not dissolve completely. Chop the hot pepper as finely as possible and in the required quantity. Some people like it spicier, while for others even a piece of pepper will be too much.

Heat the cauldron on fire. Add a spoonful of oil and heat well too. Place all the meat into the cauldron at once. Sprinkle with salt, spices and fry quickly over high heat with constant stirring and the lid open.

Add onion and hot pepper to the cauldron, cover with a lid and continue frying over low heat. Open the lid a couple of times and stir. The meat should be stewed for about 1 hour - 1 hour 30 minutes.

After the allotted time, taste the meat for softness and salt. If necessary, add salt. The finished meat should be very soft and tender.

How to deliciously fry lamb in a frying pan? Subtleties and secrets of cooking. Step-by-step recipe with photos. Video recipe. Recipe contents: Lamb is a meat for everyone. Of course, we won’t argue about tastes. If you like it, then pay attention to the elementary and simple way of preparing it. There is an opinion that lamb reveals its taste best when stewed rather than fried. But the proposed recipe will convince you that fried lamb is very tasty! The recipe is very simple, without unnecessary products and manipulations. Lamb is simply fried in a frying pan in salt and pepper, it turns out tasty, aromatic, appetizing, nutritious. If you like simple and tasty dishes, then you will definitely like this recipe. It will take no more than an hour to cook, and the meat will be juicy and tender.

Roasted lamb is delicious served with fresh or baked vegetables. They are ideal for this type of meat as a side dish. If you serve meat with potatoes, you will end up with a lot of calories.

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DIY lamb liver in a frying pan: the best recipe

Knowing how to fry lamb in a frying pan so that it turns out to be an appetizing dish for the whole family, it is not difficult to learn how to cook lamb liver as well. Just a few minutes of time, some seasonings and aromatic herbs - and the most delicate dish is already on the table!

Ingredients

Lamb liver – 400 g;
Onion – 1 medium head;
Olive oil – 2-3 tbsp;
Salt – 0.5 tsp;
Ground black pepper – 0.5 tsp;
Greens (parsley and basil) – 1 bunch;
Lemon juice - a few drops.

How to deliciously fry lamb liver in a frying pan at home

Many meat lovers are biased towards lamb liver. Of course, if you prepare a product obtained from a well-worn sheep, even a chef will not be able to turn it into a delicacy. On the contrary, properly cooked liver of a young healthy lamb is truly a royal treat!

We wash the fresh liver of a young animal (it has a uniform color and a slight liver aroma), free it from films, remove blood clots and large vessels.
After cutting the product into neat pieces measuring approximately 2x2 cm, add salt and pepper.
Throw chopped onion into rings into the oil heated in a frying pan and fry until golden.
Next, put the liver, add chopped basil, sprinkle with a couple of drops of lemon juice (preferably freshly squeezed) and fry over low heat for 4-6 minutes. You need to stir constantly!
The final touch is adding freshly chopped parsley. Another minute - and the aromatic dish can be sent to the table.

Among the world culinary heritage, Caucasian cuisine is considered one of the richest, especially in terms of the number and variety of meat dishes. Each housewife there has her own secrets of how to deliciously fry fresh young lamb in a frying pan with herbs and onions. It’s not at all difficult to learn how to cook lamb just as well - as long as you have the desire to please your beloved men with original meat delicacies...

One of the favorite types of meat for many is lamb. It can be cooked in the oven, fried in a frying pan or on the grill, or cooked in delicious, rich soups. Today we will publish how to amazingly deliciously fry lamb. Advice from professional chefs will help in this matter. We will look at the stages of preparing meat, removing unpleasant odors, teaching how to choose a fresh product and, of course, marinating and frying it.

Recipes

Let's look at several recipes for cooking lamb in a frying pan.

Juicy lamb with onions in a frying pan

300 g meat pulp;
50 g fat tail fat;
bulb onions;
1–2 tsp. salt;
1 tsp. cumin;
hot red pepper.

Preparation.

Cut the lamb flesh (from the shoulder or front leg) into pieces about 2 cm.
Peel one onion and chop half rings.
Crush the cumin finely and mix with hot ground pepper.
In a heated frying pan, melt finely chopped fat tail fat until cracklings form. It’s easier to cut it from any part of the carcass rather than buy it specifically. Place the meat in one layer and fry on one side over low heat, then turn the raw side over into the frying pan and fry.
Add onion and spices to the pan, add salt and mix. Fry the meat until soft, and the onion until it becomes transparent. In general, the amount of time to cook lamb in a frying pan is 20 minutes. It needs to be served hot.

How to eliminate the unpleasant smell of meat?

First you need to choose the right lamb. Buy only young lambs, no older than 3 years, or better yet, ask the seller for lamb meat. Of course, not every seller is conscientious, and a person who does not understand lamb may be given the meat of an elderly sheep under the guise of lamb.

Even if the meat is a young animal, it will give off an unpleasant odor. If you are thinking about how to deliciously fry lamb, then first of all you should get rid of the specific aroma.

Before frying the kebabs, the meat is marinated, and before frying it in a frying pan, it is soaked for a long time and cooked until half cooked, draining the boiling water. Let's talk about this in more detail.

Soak:

Some recommend soaking lamb for 12 hours to 24 hours in vodka. The time depends on the age of the animal. First you need to cut off all the fat, which is where most of the unpleasant smell comes from. Pour vodka over the pieces, drain and rinse the meat when the time is up.
Others advise soaking for a day. Cut the fat from the meat, place it in pieces in a deep container, and fill it with milk. The milk needs to be changed every 2 hours.

Even after soaking for such a long time, the smell may still be present. Digestion will help next.

Pour water over the meat, add cloves, parsley - greens along with roots, onions, carrots, allspice peas, bay leaves. Cook for two hours after boiling, after which you can proceed directly to frying.

Step-by-step preparation of lamb fried in pieces in a frying pan, recipe with photo:

1. Wash the lamb, trim off excess fat (do not throw it away), dry well with a paper towel and cut into medium pieces.
2. Place the frying pan on the stove, add the pieces of fat that have been cut off, melt them and remove them from the frying pan. If there is no excess fat on the meat, then pour a little vegetable oil into the frying pan. Place the meat in the frying pan and spread it along the bottom in one layer so that the pieces are not piled up like a mountain. Otherwise, instead of frying, they will begin to stew. 3. Season the lamb with ground black pepper. 4. Stir and fry over high heat for 5-7 minutes, stirring occasionally. 5. When the pieces are golden brown, season them with salt, turn the temperature up to medium and cook until fully cooked. You can check the readiness of lamb pieces fried in a frying pan by cutting a slice with a knife. If a clear liquid oozes out, then the meat is ready, bloody - continue cooking and try again after 5 minutes. To find out which meat is the most delicious, you need to ask any resident of the Caucasus, and the answer will be clear: of course, lamb fillet.

Marinades

How to deliciously fry lamb shish kebab or cook it in a frying pan? Marinades will help. They will not only soften the aroma exuding from the meat, but will also make it tender, juicy, and marinated meat will take much less time to cook. There are a lot of recipes for preparing marinades for lamb; we suggest considering the most accessible and simple ones.

Recipes for marinades for 1 kilogram of meat:

The first one is one of the most popular. You will need a glass of kefir or natural yogurt, a spoon of prepared mustard, the juice of half a lemon, a large onion, curry and salt to taste. Grind the onion in a meat grinder. Mix all the ingredients, place the pieces of lamb in the marinade, and refrigerate for a day.
Oil marinade. Heat a third of a glass of sunflower oil in a saucepan, add two cloves of chopped garlic, a teaspoon of dried ginger, two tablespoons of thyme and rosemary. Cover with a lid. After cooling, mix the spiced oil with the juice of half a lemon and two teaspoons of salt. Place pieces of lamb into the marinade, mash them well, and refrigerate for a day.
Soak the meat for a day in dry red wine, to which you do not need to add anything else. Add seasonings and salt before cooking.

How to cook lamb with onions and fry in a pan

Many are mistaken in believing that lamb is a meat with a specific taste, and moreover, is present only in the menu of the Caucasian peoples. In fact, this is not so; just remember that the main ingredient in Scottish haggis, Greek moussaka, and Irish stew is lamb.

About the benefits of the product

Nutritionists long ago gave this product the green light, having found out that it contains less fat than pork, less cholesterol than beef, but is rich in proteins, vitamins, and is easier to digest. Lamb ranks first in terms of iron content and is indicated for diseases of the pancreas, liver, and as a preventive measure for diabetes.

Another misconception is that lamb is tough and dry. To dispel these myths for everyone, we will tell you how to cook lamb with onions in a frying pan. This recipe can become a basic one. In the future, if you wish, you can improve it to your own taste, because having tasted the excellent lamb meat, you will probably begin to include it more often in your diet at home.

When purchasing lamb, pay attention to the color of the meat. The older the animal, the darker its meat. Naturally, the meat of dairy lambs is considered a delicacy. But don't be fooled by the cunning market sellers. Please note that lamb is a seasonal product that can be purchased at the beginning of the year from January to April. Due to the structural features of the body, this animal does not give birth either in summer or autumn.

Main Ingredients

So, the menu includes “lamb fried with onions in a frying pan.” The simplest recipe for this dish includes the following ingredients: about a kilogram of lamb, you can take ribs, the pulp of the back, but preferably with fat, 5-6 onions, 4 cloves of garlic, dry ground rosemary, a little pepper and salt, sometimes thyme is added if desired and to taste (thyme).

We wash the meat with cool water and divide it into portions weighing 30-40 grams. If these are ribs, then the pieces may turn out a little larger.

If you absolutely do not like the specific smell of lamb, then after cutting the meat, put it in a bowl (enamel or glass) and sprinkle with the juice of half a lemon and stir.

In the meantime, let's take care of the onions. It must be finely cut into strips or rings. According to our recipe, you can chop it in the way that is more convenient and familiar to you.

How to fry lamb with onions in a frying pan? Find a frying pan at home with high sides and a thick bottom - it heats up more evenly and is easier to use. It must have a tight-fitting lid.

Place the pan on low heat, adding a little vegetable oil. As soon as the dishes are hot, lay out the meat, sprinkle the onion on top, immediately cover with a lid, and leave on low heat. Now our task is to make sure that the onion does not burn, but slightly browns or simply gives up all its juice, which is now mixed with the meat. It is in this wonderful natural sauce that the meat will be cooked according to the classic recipe.

How long to fry lamb with onions in a frying pan? After about a quarter of an hour, lift the lid and add salt, chopped garlic, rosemary, mix all the ingredients with a spatula. Cover again with a lid and simmer over low heat for about another hour. In total, the dish should be ready in an hour and a half.

Chef's secrets

At the very beginning of cooking, always place portions of lamb on the surface of the pan, fat side down. This way the meat will be cooked better and will be tender and tasty.

An important point is that cooking for too long makes the lamb tasteless and dry. This means that you need to ensure that the portioned pieces are stewed in their own juice. If the meat is not softened and the juice has evaporated, you can add a little water and continue to simmer until done.

Remember that lamb is good when it’s hot; when it cools down, it will quickly become covered with a layer of whitish fat and will no longer look appetizing. Any fresh vegetables and herbs are ideal as a side dish for this product. When cooking lamb on the grill, also follow these tips.

If weather conditions permit, you can cook a wonderful juicy lamb kebab on the grill.

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Simple fried meat

If you decide to just fry lamb for a family dinner and don’t want to fuss with cooking, then use this simple recipe. The only products you will need are meat and available spices. It’s up to you to decide what to cook as a side dish; this meat goes with absolutely everything. As a result, the lamb will be soft, juicy and smelling delicious!

Ingredients:

half a kilo of lamb meat;
two onions;
15 grams of parsley and basil;
vegetable oil in a frying pan;
pepper and salt.

How to deliciously fry lamb in a frying pan

You need to take prepared, odor-free meat, so you will have to prepare dinner “from yesterday.” Soak the meat, boil (you can do it without boiling if it is young lamb or lamb). It is better to soak it immediately in ready-made pieces, this will not only be faster, but also more productive.

Let's start cooking:

Pour some sunflower oil into a frying pan and heat it up. It is not recommended to put meat in cold, juice will come out of it, and as a result the dish will turn out dry. When it’s hot, a crust will immediately set, which will prevent the juice from escaping into the pan.
Over high heat, fry the pieces for three minutes on one side and the same on the other. Turn down the heat.
Cover the pan with a lid and fry, stirring occasionally, for 25-30 minutes.
After all the liquid has boiled away, you need to add salt, pepper, onion, cut into half rings, and chopped herbs.
Fry uncovered for another 10-15 minutes.

How long does it take to roast lamb? How to fry lamb in a frying pan

Lamb or milk lamb meat has long enjoyed a reputation as an ideal raw material for proper kebabs. Nutritionists and chefs unanimously speak about the benefits and unique culinary properties of lamb. Among them are three times less fat content than pork, a small amount of cholesterol and low calorie content. At the same time, there are no less vitamins and minerals, and even more iron than in other types of meat. At the same time, during life, the lamb does not know the premonition of imminent death, which is characteristic of farmed cows and pigs, therefore its skinned carcass does not contain the so-called “fear hormone”.

All these outstanding qualities of lamb make gourmets hunt for it in bazaars and supermarkets throughout the entire picnic season. But life doesn’t end with the first frost, and juicy meat arouses appetite not only in the fresh air. So why not cook lamb at home, at any convenient time. And instead of skewers and a grill, use simple and convenient tools for this: a stove and a frying pan with a thick bottom. This culinary process is almost no different from frying other meat at home, although it has certain features.

Features of selection and processing of lamb

The most delicious meat comes from young lambs and sheep that are not intended for breeding. The carcass of milk lamb is considered a delicacy and is usually prepared whole or in large pieces. Since lambs are born in winter, at the beginning of the new year, they are usually freshened and sold in the spring and before the beginning of summer. If you did not have time to buy such a young lamb, pay attention to well-fed sheep under the age of one and a half to two years. Their meat is also quite tender, although denser than that of the cubs.

An old ram is easily distinguished by its dark, red-brown, stringy meat and thick yellow fat. Its smell is no longer the specific subtle aroma of lamb, but a rich and practically indecipherable heavy spirit. If you happen to buy such meat, don’t hesitate to mince it – it still won’t make a good steak or goulash. But from the tenderloin, shoulder and loin of a young, well-fed lamb, you will get delicious dishes with a characteristic shade of smell and taste.

To add piquancy or soften the aroma, lamb is marinated and served with sauces. Traditional seasonings for lamb include cumin, ginger, garlic and onion. Although different national cuisines use herbs, vegetables, nuts and citrus fruits. Lamb goes well with spicy and fatty sauces, unleavened pastries, dressings and side dishes, while maintaining its originality. But even the simplest dish, properly prepared from a fresh piece of lamb meat, turns out tasty and healthy.

Recipes for cooking lamb in a frying pan

The British Prince Charles loves lamb so much and is concerned about its quality that he raises “ecologically friendly” sheep on his own farm. Representatives of other nations, who do not have the opportunity to boast of an aristocratic origin, do not deny themselves a variety of lamb dishes: the Greeks prepare moussaka, the Scots love haggis, the Irish prefer ba

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Ribs

How to deliciously fry lamb? You can take not only the pulp, but also the ribs, which turn out amazingly tasty. You can serve them with side dishes, with salads, or just put them on the table for a snack while watching a movie.

Ingredients you will need:

kilogram of ribs;
three large onions;
five cloves of garlic;
half a teaspoon of cumin;
any seasonings and salt;
sunflower oil for frying.

Cooking the ribs

It is in vain that many people do not buy these parts from the ram, believing that there is not enough meat there. This is an erroneous opinion; there is enough meat here, it turns out with a completely different taste than a simple tenderloin. We will tell you how to deliciously fry lamb, it will turn out no worse than in a restaurant!

There is no need to remove fat from the ribs. do not confuse it with fat, which has an unpleasant smell. Thanks to lard, the dish will first be stewed in its own juices, and then well fried.
Pour a little oil into the pan and place the ribs close together. Turn on low heat, we need the lard to melt out; in this case, a little heat will not affect the juiciness, the meat will be saturated with juice during the cooking process.
Don’t be alarmed by the large amount of onion; it will simply dissolve during the cooking process and no one will see or feel it. Cut the heads into cubes, sprinkle over the ribs, and cover with a lid.
Simmer for 15 minutes without removing the lid.
Next, salt and season the ribs, add chopped garlic and cumin, and stir.
Simmer for an hour, if there is no juice left, add a little water and continue simmering with the lid on.
After an hour, remove the lid, turn the browned ribs over, and fry for another 30 minutes.

When serving, you can sprinkle the ribs with lemon juice, it will be even tastier!

Valuable advice

When frying, place the lamb pieces fat side down in the pan. Then the meat will turn out tastier and more tender.

Serve the finished meat immediately. Fat hardens quickly, which can make the dish tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the food a stunning aroma. Therefore, do not skimp on these spices for meat and experiment. Be sure to write about all your discoveries in the comments. Also share the link to the article on social networks with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks!