How to cook lamb at home? Recipes of lamb in the oven, multivark

Lamb is not only hearty, but also very tasty meat. From it you can cook a huge amount of both original and delicious dishes.

How to cook lamb in the oven: recipes of non-complex lamb dishes

Eurasia - was the first continent where people domesticated a sheep and began to eat meat. For many people, this product is practically the only meat type that is eaten almost every day with vegetables, cereals, dough. But lamb - this is not a dietary type of meat, because it has a lot of fat, which is also refractory.

However, if you compare lamb with pork, it can be noted that it is three times as recent. If you choose not fat mutton meat, then it can be compared with beef in terms of nutritional value. From this it follows that in this meat( not fat) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that favorably and best affects the digestive process and other body systems: cholesterol metabolism, cardiovascular system. In addition, lamb has a rich set of microelements:

• vitamin A
• vitamins In
• folic acid - normalizes metabolic processes
• iron - improves digestion, improves blood quality
• manganese - is responsible for metabolic processes
• calcium - provides health to bones
• zinc - useful for femaleand masculine health

Dishes from lean lamb are recommended for inclusion in diets, even in those in which weight loss is envisaged.

Use of mutton? How to cook lamb? Is lamb useful?

Simple and original recipes for lamb cooking will help you prepare home-made fragrant dishes for the holiday and the everyday table.

Meat lamb, baked with spices and fresh herbs:

This recipe suggests filling a piece of meat stuffing with herbs and spices, so first of all it is worthwhile to tackle the filling. The filling is simple enough:

• Heat the oil in a hot frying pan( you can use absolutely any) and fry the finely chopped medium bulb in it. You can use both white, blue and most common. When the onion becomes soft and becomes transparent, the fire becomes weaker
• To the fried onion, you need to add fresh herbs, finely chopped. Here you wave to use absolutely any greens, but a spicy and spicy flavor will add a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each green. Fry the greens with onions for literally two or three minutes - this is enough to soften it.
• Lettuce greens with onions are transferred into a separate bowl and let it cool down a little. After that, pour into it one yolk and sprinkle with small shavings of any fragrant cheese ( the best option is Parmesan).The filling becomes viscous and ready to fill
• Meat is washed and dried. It's good if your piece is a little flat, so it's very convenient to stuff it. Chop finely garlic and carrots with straw. With a thin knife, make a few holes in the meat, into which fragments of fragrant vegetables are inserted. On all sides the meat is rubbed with salt and pepper
• On the baking tray, put a layer of food foil, grease it with vegetable oil. On the dosochke lay the meat, evenly lay the filling on top of the meat and fold it in half. You can fix the edges with a toothpick. Put the meat on a baking sheet.sprinkle it with lemon juice and send it to the oven.
• Bake the meat for about two hours at 220 degrees. After cooking, it is wrapped in foil, which was on a baking sheet and in this state is in the oven for another half an hour. After this, a piece of meat is gently cut with plates and fed to the

table. How to bake lamb in the oven?

Lamb recipes in the multivariate, how tasty to cook lamb meat?

Multivarka is a special kitchen equipment that can simplify the life of any housewife as much as possible. It performs a maximum of important functions: baking, frying, cooking, soaring and therefore cook lamb in it is extremely simple. Meat, which is obtained in multivarka has a special softness and juiciness, it absorbs all the added spices and releases excess fat.

It's safe to say that lamb cooked in a multivarquet is a hearty and quite dietary dish because it is not fried in oil, but is stewed in its own juice.

How tasty to cook lamb meat in a multivariate?

Simple and tasty lamb cooking in a multivark:

• First of all, you need to wash a piece of meat and dry it. Since the bottom of the multivark is small enough, a slice of one kilogram will be enough to get a juicy and tasty dish
• . In a separate bowl, you should prepare a special marinade sauce for meat. It consists of the simplest ingredients: Approximately 20 grams of oil ( you can use absolutely any) is poured into the bowl, which should be heated in a microwave to a warm state for about 30 seconds. In a warm vegetable oil, add spices : salt, pepper( black, red, white or mixture), dried cilantro and dried basil, a pinch of hops-suneli and nutmeg
• This marinade should be well coated with a piece of meat and put it on the bottom of the multi-pour the remainder of the sauce on top. Fry the meat for an hour in the strongest mode: "Baking" or "Soup".If your piece of meat is lean enough and you are afraid that it will burn fat, you can add some water to the frying process during frying.
• During roasting, it is necessary to turn the meat several times( about three to four times for the whole process).After cooking, the meat should be cut into pieces, decorated with greens and vegetable sliced ​​

How delicious to cook a dish of "lamb with vegetables"?The recipe for cooking

Lamb stew with vegetables is the best combination. So, not always lean and fatty meat can balance juicy vegetables and, as a result, give a delicious and delicate dish. Vegetables absorb the meat juices and become extraordinarily tasty. You can use absolutely any vegetables that allow you to season, and you can cook meat in a saucepan or in a multivariate.

How to cook a delicious dish of mutton and vegetables?

Preparation:

• It is best to extinguish mutton meat in a cast iron - this is a dish made of heavy cast iron and having a thick, dense bottom. In such dishes, the temperature is kept for a very long time, meat is carefully stewed and remains juicy
• A piece of meat, one kilogram in size, is washed under water, dried and cut into pieces of about five centimeters. Meat is a little fry in a conventional frying pan in vegetable oil until tender golden color. After that, pieces of butter are transferred to the kazanok( by the way, it is quite possible to use the multivark)
• On top of the meat, pour the remaining oil from the frying pan. The fire should be turned on average and gradually spread the vegetables
• On top of the meat, first put the onion, cut onions, then put the coarsely chopped carrots, then the eggplant cut into rings, then the circles tomatoes and top on the tomato Bulgarian pepper
• Meat will start to let out juice and together with it vegetables - water. The dishes will gradually begin to fill with liquid and when it becomes enough, vegetables should be mixed with meat. Only after you stir everything( or while you start to interfere) can you add spices: salt, a mixture of peppers, hops-suneli, mustard, nutmeg, coriander, dried basil
• Stew meat with vegetables should be for two hours. Only this time is enough to make the meat juicy, with a rich taste, soft and melting in the mouth. Vegetables acquire a soft appearance if they do not increase the fire throughout the fire, then they will not burn

. How to cook a "stewed lamb" dish, rules for extinguishing meat

Lamb is fat enough meat and therefore it needs to be extinguished for a long time. Only in this way it will be able to release all the juices, become incredibly soft and tasty. You can extinguish mutton in any bowl. For this we will use:

• Kazanka
• Cast-iron
• Pots with thick bottom( or the most usual)
• High pans
• Utyatnitsa

It's equally successful to get stew if you cook it in a multivariate. So it will turn out solid, soft and will have a delicious gravy.

How to cook lamb? How to extinguish lamb correctly?

Before starting to extinguish meat, it is necessary to work with it:

• Wash under running water
• Dry
• Cut to desired size pieces
• Coat with spices or marinate

The simplest and delicious way to stir lamb:

• Cut into pieces meat sprinkled with salt and pepper
• For meat prepared special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a tablespoon with a slice of grated ginger, a mixture of fragrant peppers, nutmeg andcoriander
• The meat is covered with marinade and left for an hour in the refrigerator
• After pickling the meat is added to the dishes in which it will be stewed along with the marinade and on strong heat starts to extinguish
• After it boils, it should be held for five minutes in this condition carefullystirring and then reduce the heat and add a handful of chilled garlic cloves to the meat( about 7-8 pieces, do not worry, the dish will not be sharp)
• The meat should be extinguished for about two hours, after which it is covered with a lid and a hundredt even thirty or forty minutes
• Served braised lamb liberally sprinkled with chopped herbs: parsley, dill, basil, cilantro

how to cook leg of lamb? How to prepare a leg of lamb?

Leg of lamb - large enough meat, which can fit in its entire form only in the oven. The oven will contribute to the ideal cooking of this part of the body, because the influence of high temperatures will allow the meat to let the juice run. If you water this leg with this juice, the crust will be rosy, fried and golden.

Before sending the leg of the leg to the oven, it should be marinated. Marinade will give the dish a variety of shades, rich taste and incredible juiciness.

How to cook a leg properly and tasty? Rules for cooking lamb in the oven

The excellent taste of the dish will help to give a complete removal of all unwanted films and fat from the meat. It is the fat that can give the meat an unpleasant, specific smell. If you carefully remove all excess fatty bits with a sharp knife, then ensure the dish has a rich, pleasant taste.

Preparation of the leg of mutton:

• Use a sharp long knife to make numerous punctures in the meat, the more, the better.
• . Insert the garlic and rosemary stems into the resulting holes( not large ones).These spices will give the dish an incredible aroma and flavor, as well as remove the unpleasant odor( if there is too much fat and veins on the meat)
• Leg with spices. To do this, use salt, pepper, a mixture of aromatic peppers, coriander, nutmeg
• When baking the legs, it is best to use olive oil just because the vegetable often burns when exposed to too high temperatures.
• Preheat the oven to 250 degrees( and more).The first half an hour of the leg should be baked at high temperature so that the meat has a pleasant crust
• After half an hour, open the oven, stick out the baking sheet, pour the meat into the fat, reduce the temperature to 180 degrees and return the meat for baking
• Bake meat at low temperatureanother hour and a half, each time you need to get meat and water it with fat( about every twenty to thirty minutes)
• Do not rush to take out meat immediately after a time. Leave him to rest for another twenty or thirty minutes. During this time, you can prepare a garnish and vegetables for serving
• Slightly cooled meat cut into pieces for serving or serve as a whole

How to cook real pilaf from lamb? Recipe for cooking

Pilaf with lamb is a traditional Uzbek dish. To cook it is real art, which is far from everyone's strength. However, lamb and rice are the best combination because the croup is able to absorb all the juices that produce meat. Vegetables complete the dish with sweetness and freshness.

Such pilaf should be prepared only from round rice. Of great importance are added spices: barberry and garlic, as well as mandatory vegetables - carrots and onions.

How to cook real Uzbek pilaf from mutton?

Preparation:

• First of all, prepare the meat for pilaf: cut it into pieces in the size of three to four centimeters. Use a spatula( one kilogram) for the pilaf, which is a very suitable part of the
• . The meat should be put in a cauldron or fried in a cast-iron frying pan, pour more than half a glass of vegetable oil into it. Fry meat should be at large or medium temperature.
• . While the meat is fried and starts the juice, begin to clean and cut the onion. Cut it followed by half rings, after which the onion is poured into a meat bowl with
• . Onions with meat should be thoroughly mixed and stewed in such a state at a high temperature for ten minutes. During this time, diced carrots and also added to the dishes with meat and onion
• Turn on the stove the average temperature and cook meat with vegetables for about half an hour. In the cauldron, put the washed but not cleaned garlic head to give the dish the aroma of
• . During extinguishing, add spices to the cauliflower: red pepper( very little), barberry and ziri
• Soaked and washed rice should be poured into the kettle after half an hour( about 350 gramsrice).The level of the liquid should slightly exceed the level of rice( where it is one to one and a half centimeters)
• Pilaf is stewed on moderate fire for another twenty to thirty minutes, after which it is necessary to turn off the fire, cover the pan with a lid and hold for twenty to thirty minutes "to steam"

How to cook deliciouslamb soup, recipe for cooking

Lamb soup will become a spicy variety of daily dishes. The broth obtained from this meat is distinguished by its special fat content, saturation and flavor. Such soups usually perfectly harmonize with vegetables, cereals, beans and greens. Cooking soup from lamb - it is not difficult, and most importantly - not for long.

How tasty and easy to cook lamb soup?

Preparation:

• Clear meat from excess films, veins and fats - this is necessary in order for the broth to have a pleasant aroma( about half a kilogram of meat needed).
• Lamb broth should be cooked for about ten minutes. After that the meat is taken out and the broth is filtered( although this is not necessary)
• The meat can be cut into suitable miniature pieces or left in its original form( on the bone, for example)
• Prepare a frying pan from one finely chopped onion and carrot in a frying pan, try to addnot too much vegetable oil
• In a separate saucepan, boil about thirty grams of rice and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the roast( riceYou must cook beforehand so that the soup does not become too thick and cloudy)
• After you have poured rice, the soup should be cooked for at least another five minutes.
• After this, the soup is salted to taste, you can add spices and grated garlic
• Cover the pan with a lid and givesoup brew for ten minutes
• Finely chop the greens: parsley, dill and coriander
• In the serving bowl, pour the soup and put the meat( if it is large, knife it to cut off a few pieces)
• Sprinkle plenty of soup with herbs and serve

.How to cook a lamb kharcho recipe?

Soup kharcho - the most popular among all soups. This is a hearty and fatty dish that can energize, for a long time to satisfy the feeling of hunger and "make the world a little better" with its unsurpassed taste.

Soup kharcho is not prepared quickly and most likely you will need about three hours, but it is eaten instantly, especially if cooked on lamb.

How tasty to cook soup kharcho from mutton?

Preparation:

• For cooking kharcho, choose mutton on bones. Bone will help make the broth rich. It takes about one kilogram of meat( this is taking into account the bone)
• Meat is first washed thoroughly, then poured into a pan with cold water and put on fire.
• Wait for the broth to boil on low heat, then remove the foam. To continue the broth, remove the foam
• To make the broth "found new flavors" you should add vegetables: one onion, one not a large carrot and one small stalk of celery
• Cook broth for a long time, from one and half to two hours
• In a high frying pan or stew pan, heat the oil, throw one finely chopped onion into the oil, finely grated carrots, a couple of spoons of tomato paste, black pepper and coriander to taste. To consume and stew vegetables in the saucepan is no more than seven minutes.
• At this time, pour the rice with cold water in a separate bowl( for the griddle is ideal for long-grain rice or steamed) - not more than 150 grams.
• . When the broth is ready, it adds roast fromsauton and poured rice. Meat at this time is removed for cooling. So it will be convenient to cut it into small parts
• The soup needs to be salted to taste, and the meat as it cools down to pieces and return them to the saucepan
• The soup comes to a boil and the light turns off
• Let the dish stand for another twenty minutes before serving.
• Before serving, be sure to sprinkleabundantly chopped herbs( parsley or coriander)

What to cook for serving lamb sauce?

Since mutton is a residual rich, fatty and full-bodied meat, the sauce for it should be slightly fresh. For the sauce, greens and rich spicy spices are better than ever. The sauce is prepared on the basis of olive oil in a blender.

Green lamb sauce:

• Pour into the bowl of the blender half a glass of olive oil
• Add a bunch of cilantro without legs and bunches of green basil without legs
• Clean a few slices of garlic and put them in the bowl
• Add salt and pepper( pinch of pinch) and nutmeg
• Add a tablespoon of juicelemon or lime juice
• Turn on the active grinding mode for a couple of minutes. During this time, the greens and garlic grind and the sauce will acquire a homogeneous mass of green
• Decorate with meat sauce or serve it separately with a slice of meat

Red lamb sauce:

• Pour a third of the glass of olive oil into the blender bowl.
• One ripe tomato peel and seed, put in a bowl
• One ripe Bulgarian pepper peel from the peel and seeds and also add to the bowl
• Add to the bowl a small amount of white leek - about 100 grams
• Another ingredient -garlic cloves
• Add spices: coriander, hops-suneli, basil, salt and a mixture of peppers
• Beat the sauce until a homogeneous mass is formed.

How to cook sauce for lamb?

Cutlets from minced lamb, how to cook cutlets from mutton?

Lamb cutlets are a rather unusual dish that has its advantages:

• Pleasant taste
• Nutrition
• Originality
• Easy cooking

Preparation:

• You need a little less than a kilogram of ram's ram - about 800 grams will be enough( minced meat can be twisted from meat in a meat grinder)
• One to two medium bulbs are added to the mince, crushed in a blender or on a meat grinder
• . To make the mince tender, a couple of pieces of a loaf are added to it, soaked in waterx in a small amount of milk
• Stitch the forcemeat with one egg if you notice that the mince is thin - add a couple of spoons of wheat flour
• Salt to taste and add the spices: a mixture of fragrant peppers, nutmeg and coriander
• The meatballs are cooked as the most common:the balls and dipped in flour. Cutlets are fried on vegetable oil

How to cook cutlets from mutton?

How tasty to marinate a lamb shish kebab?

A lamb shish kebab always turns out delicious because the meat is very fat and soft. Such meat is best suited for frying on charcoal. The pleasant taste and success of your shish kebab depends only on how well you marinate it:

• Slice the meat in large slices about 6 centimeters
• Place the meat in a plastic or glass container( iron is capable of oxidizing)
• Salt the meat to taste( sea salt is much better cooked)
• Pour oil warmed to warm state with vegetable oil( about half a glass)
• Sprinkle with spices: pepper, pepper mix, coriander, nutmeg, dried basil
• Thoroughly stirringEat all the meat so that the spices cover every piece of
• Take apple cider vinegar and sprinkle the meat a little( can replace lemon juice)
• Add a liter( maybe less if meat is less) of tomato juice to the marinade and mix thoroughly( otherwise the tomato juice can be replacedhighly mineralized water)
• The shish kebab marinades minimally - 6 hours, but it's best if it stays in the refrigerator for a whole night.

. How correctly and tasty is it to cook shish kebab from mutton?

How to prepare mutton shurpa?

Shurpa is the famous first dish, which is prepared from lamb. Prepare it is not difficult, if you strictly follow the sequence and use the right set of ingredients:

• Meat is carefully washed and put on fire for broth
• Pre-drizzle chickpeas for the night( this chick peas)
• The meat is boiled after boiling for fifteen minutes, after that time you can reduce the heat and remove the foam
• After that add the chickpeas and one stuff of redchili pepper
• This broth should be cooked for another hour
• The foam is removed from the broth after an hour, one bulb is added to it, chopped with semi-rings
• Broth should be added to taste
• Potatoes( four to five not largepieces) is cut into large cubes, and carrots( one large) with rings a half centimeter wide
• Vegetables are sent to the shurpa, and the meat is removed in order to clear it of bone( if not, then just disassemble)
• Two ripe tomatoes, one Bulgarianpepper and three cloves of garlic should be finely chopped and sent to the soup. After that, it is cooked for another twenty minutes.
• Soup can be seasoned with your favorite spices and fresh herbs. Serve shurpa with chopped green onion

Video: "Shurpa - classic recipe"

Save