Decoration of a children's rainbow cake. Rainbow Cake – Rainbow Cake

Lamb is a meat with a special taste and smell, which can only be emphasized in the best possible way by preparing a delicious dish from it, baked in the oven. There are a great many recipes for cooking meat in the oven, but the ones given below are some of the best.

Recipe No. 1. Lamb in the oven

For this recipe you will need the following products: lamb - about 1 kilogram, 100 grams of tail fat, maybe lard, tomato paste, onions, garlic, several fresh tomatoes, spices, adjika, herbs and salt.

Lamb meat and lard are cleaned and carefully washed, after which they should be cut into cubes and thrown into a frying pan, frying over low heat, stirring constantly. You should not add oil to the pan; it is much more important to remember to cover the meat with a lid while frying.

While the meat is being cooked in one frying pan, in another you need to fry the onion and tomato paste, bring to readiness, the sign of which is the darkening of the tomato paste. As soon as the sauce is ready, from the first frying pan you need to transfer the stewed meat, garlic, crushed with salt, herbs and spices, mix and continue to simmer for a while over low heat. The same can be done in the oven by placing the meat, necessary seasonings and sauce in a cauldron. The oven temperature should be brought to at least 180 degrees.

Before serving, sprinkle the stew with chopped parsley, cilantro and basil and place in shallow bowls.

Recipe No. 2. Stewed lamb with vegetables

In order to prepare stewed lamb with vegetables, you will need a good piece of lamb shoulder, brisket, or neck. The meat needs to be washed, cut together with bones into pieces weighing 40-50 grams, sprinkled with salt, pepper and fried in lard or butter. Fried pieces of meat should be placed in a saucepan, add tomato paste, sauteed flour, which must be diluted with broth and simmer for about 45-60 minutes. After the allotted time has elapsed, you need to put the potatoes, carrots, onions and parsley cut into slices and fried with fat, the ingredients must be mixed and put in the oven.

Lamb and vegetables should be cooked in the oven for 30 minutes under a tightly closed lid until the vegetables are fully cooked.

For 600 grams of lamb meat you need 2 tablespoons of lard or butter, 5 potatoes, carrot and parsley roots, 2 onions, 1 tablespoon of wheat flour, 3-4 tablespoons of tomato paste, 1.5 cups of chicken broth, which can be replaced with water, salt and pepper.

Recipe No. 3. Stewed lamb with mushrooms

To prepare stewed lamb with mushrooms, you need the fatty part of the brisket or shoulder blades. The meat is cleaned and washed, chopped into pieces along with the bones, the pieces should be small, of the correct shape, they need to be salted and fried in sufficiently heated lard or butter, adding tomato paste at the end of cooking the dish. You also need to add sauteed onions to the dish, pre-cooked mushrooms and cut into small pieces, pour water over everything and simmer in the oven. About 10-15 minutes before the dish is finally ready, you need to add sautéed flour diluted with cold broth, pepper and a few bay leaves. When the lamb is ready, remove from the oven and season with crushed garlic.

You can serve lamb with mashed potatoes and gravy in which the lamb meat was stewed.

For 500-600 grams of lamb you need 2-3 tablespoons of lard or butter, 3 tablespoons of tomato paste, 2-3 onions, 20 grams of dried mushrooms, 1 tablespoons of wheat flour, 1.5 cups of broth, salt, pepper and bay leaf .

Recipe No. 4. Lamb stew in the oven

The lamb flesh is cut into wide strips at least 1.5 centimeters thick, salted, peppered, rolled in flour and fried in boiling lard or butter in a frying pan. Place a layer of peeled, sliced ​​potatoes in a cauldron, mixed with onions, bay leaves, allspice and salt. The second layer of lamb meat is placed on the first layer, and a layer of potatoes is placed on top again. The cauldron is filled with broth made from roasted lamb bones and placed in the oven until cooked under a tightly closed lid. The finished dish is seasoned with grated or crushed garlic and placed on deep plates.

For 400-500 grams of lamb meat you need 1 tablespoon of wheat flour, 2-3 tablespoons of lard or ghee, 2-3 onions, half a parsley root, 1 kilogram of potatoes, salt, pepper and bay leaf - all to taste.

Recipe No. 5. Lamb stewed in the oven with eggplant and tomatoes

Lamb meat is fried with fat in a deep frying pan. Eggplants and tomatoes are washed, cut into cubes, and the same is done with onions.

Place the vegetables along with the jar in a cauldron, or a deep baking tray, add finely crushed garlic, parsley, cilantro and basil, fill the cauldron with water so that it does not reach 2 centimeters to the edge, but at the same time covers the meat and vegetables with at least by 1 centimeter. The cauldron must be tightly covered with a lid and simmered in the oven until fully cooked.

To prepare the dish you will need 500-600 grams of lamb, approximately 50-60 grams of butter, 3-4 fresh eggplants, 5 tomatoes, onions, several cloves of garlic, herbs, salt and spices.

Recipe No. 6. Irish lamb stew

The lamb is cut into pieces, carrots, onions and potatoes are peeled, cut into small slices, and the onion is cut into rings. Some of the vegetables should be laid out in layers in a cauldron, salted, peppered and sprinkled with herbs. Place the meat on top of the layer of vegetables, also pepper and salt it and cover with the rest of the vegetables, salt and pepper again.

The cauldron is filled with broth and placed in the oven for about 2 hours, at a temperature of 190-200 degrees. After the first tasting and recognition of the meat and vegetables as stewed, you can serve it. It is important to remember that Irish lamb stew is served exclusively hot; some time after cooking it will need to be heated in a frying pan or in a cauldron.

For 4 servings of stewed lamb you need approximately 500-600 grams of meat, 8-10 medium-sized potatoes, 4-5 carrots, 3 large onions, salt, pepper, dry parsley, thyme and meat broth.

Meat prepared according to this recipe will simply melt in your mouth and will please everyone without exception.

Recipe No. 7. Caucasian stewed lamb

Lamb is a favorite type of meat among the peoples of the Caucasus; it is there, among the inaccessible mountains, that they can cook lamb better than anywhere else in the world. But in order to try a real tasty lamb ham, it is not at all necessary to go to the Caucasus; all you have to do is follow a very good and even wonderful recipe for preparing Caucasian-style lamb stew in the oven.

For the dish you will need the following ingredients: 1-2 kilograms of fresh lamb, 3 small heads of garlic, allspice, cloves, bay leaf, lemon, salt and pepper.

The stewed lamb should be prepared in the following order:

1. First of all, you need to prepare the meat. The lamb is cleaned of veins and excess fat, washed under cold running water and dried with paper towels.
2. The garlic is crushed and mixed with salt and pepper.
3. The meat must be stuffed with cooked garlic; the meat must also be rubbed with garlic, salt and pepper on top.
4. For the dish, you will need to purchase food foil, which is necessary so that the meat does not burn on the baking sheet. Place bay leaves, cloves and peppercorns on a large sheet of foil, and place a large piece of lamb on top, processed as described above.
5. The meat should be sprinkled with freshly squeezed lemon juice and wrapped in foil, leaving it in this form for several hours to soak in the marinade.
6. After the required time has passed, the meat is placed on a baking sheet; do not forget about the need to place foil under it. The meat is poured on top with a small amount of water and placed in an oven heated to 200 degrees for 1.5-2 hours, depending on the freshness and quality of the meat. From time to time you will need to add fresh water, so you should always keep a mug of water ready, otherwise the meat will become tough and lose the taste and smell inherent in stewed lamb.
7. As soon as the time is up, you need to remove the meat from the oven, free it from the foil, pour the excess juice into a separate container and put the lamb back in the oven for 30 minutes, pouring over the collected meat juice. The result is juicy and soft lamb under a crispy crust.

You can serve lamb with separately baked potatoes, vegetables and herbs, not forgetting to sprinkle with coriander and basil.

Recipe No. 8. Moroccan-style lamb stew

Lamb cooked in the oven in Moroccan style is, first of all, very tasty and aromatic, the dish is rich in a variety of spices, forming a unique bouquet that gives it originality and exoticism.

For stewed lamb you will need the following list of products - several pieces of young lamb, preferably loin, canned tomatoes, onions, garlic, tomato paste, 1 tablespoon of cumin, ground cinnamon, coriander seeds, ground red chili pepper, several fresh stems of cilantro and mint, and also vegetable oil, salt and pepper.

Prepare the dish this way:

1. The first step is to prepare all the necessary ingredients, starting with meat and ending with vegetables. After everything is cleaned and washed, you can begin the actual cooking.
2. Garlic and onion must be peeled and finely chopped, the greens must be removed from long branches, leaving only the leaves themselves and chopped as finely as the onion.
3. Before placing food in it, the oven must be warmed up, setting the temperature to 180-190 degrees.
4. The meat is placed in a deep bowl and mixed with prepared seasonings and spices.
5. The bottom of the cauldron is heated, a piece of butter is placed in it, the boiling process begins, and the lamb rolled in spices is placed on top. The meat is fried on the stove for 10 minutes, requiring constant turning to ensure a golden crust appears on each side.
6. As soon as the meat appears golden brown, remove it from the heat, add finely chopped tomatoes, tomato paste, salt and pepper and place in the oven for 1 hour, pouring a glass of water on top. It is important to remember to put a lid on the meat so that the water does not evaporate so quickly.
7. At the last minute of cooking, steamed green beans are added to the lamb stew.

Some general rules for cooking lamb stew in the oven

1. When starting to cook lamb, you should always remember that the meat does not always have a pleasant smell and taste, only the meat of young lambs under the age of one year is good for stewing and serving, the meat of old lambs is tough and completely tasteless, it is more suitable for making cutlets and sausages
2. Not all guests love lamb, this is largely due to the smell that, as already mentioned, emanates from it, which is why it is extremely important to be able to choose herbs and roots that would muffle or even eliminate the entire aroma, leaving only a delicate one taste.
3. The more onions and carrots in a lamb dish, the better. Onions, regardless of the method of preparation, neutralize the unpleasant specific aroma inherent in lamb better than other vegetables. And if other types of meat can be served with any side dish, then for lamb there is no better side dish than vegetables in large quantities.
4. Stewed lamb is always cooked covered, which makes the meat more juicy and palatable. The lid is removed only as a last resort, if you want to lightly fry the cooked meat.

The debate between meat-eaters and vegetarians about the benefits and harms of meat has been going on for a long time. But while some zealously defend their point of view, others simply combine meat with vegetables, and the result is a tasty, aromatic and healthy dish.

Experienced chefs know: in order for meat to be beneficial and not a heavy food, the correct proportions must be observed, that is, there should be three times more vegetables in the dish than meat.

Of course, it is better to take lean, lower-calorie meat, such as turkey or rabbit. But there is no arguing about tastes. And many people prefer lamb over chicken or pork.

Rumors about the specific taste and unpleasant smell of lamb are greatly exaggerated. Only the meat of an old animal, especially a male, has such properties, while young mutton or lamb is tender and very tasty meat.

Most often, lamb is fried or baked, but it is also good stewed. However, so that in the end the taste of stewed lamb does not disappoint you, you need to approach its preparation creatively.

Lamb stewed with vegetables: subtleties of preparation

Lamb can be stewed in a saucepan, cauldron, frying pan, oven, slow cooker, microwave. In this case, the age of the carcass must be taken into account.

It is better to stew adult lamb in a cauldron or frying pan, after frying it until golden brown. If you doubt the quality of the meat, before putting it in the frying pan, soak it in water slightly acidified with vinegar. This is usually done with wild meat. After this procedure, the unpleasant odor will disappear, and the time allotted for stewing this meat will be significantly reduced.

Young lamb (lamb) can not be fried, but placed directly into the pan, layered with different vegetables. With a small amount of water, meat and vegetables will stew almost in their own juice. If you choose juicy vegetables, you can cook without water at all. The juice that they secrete will be quite enough for stewing meat.

The taste of the meat will depend on the spices and herbs that you add to it. Onions, garlic, peppers of all types, bay leaves, dill, and rosemary are ideally combined with lamb. If you are preparing sweet and sour meat, you can add cinnamon, cloves, curry, even raisins.

Lamb stewed with vegetables: khashlama (Georgian cuisine)

Ingredients:

• lamb pulp – 800 g;
• large onion – 2 pcs.;
• bell red pepper – 2 pcs.;
• ripe tomatoes – 5 pcs.;
• cilantro - a bunch;
• salt;
• basil - a bunch;
• water – 1 tbsp.;
• light beer - 1 tbsp.;
• ground black pepper - to taste.

Cooking method

• Peel and wash the onion. Chop into wide rings. Place on the bottom of a thick-walled pan.
• Wash the lamb, cut into not very large pieces. Place on top of the onions in the pan. Sprinkle with salt and pepper.
• Wash the bell pepper, cut in half, remove the seeds. Cut crosswise into wide strips. Place a third layer in the pan.
• Cut the washed tomatoes into circles. Cover the peppers with them.
• Sort out all the greens, wash, chop, and add to the pan. Don't mix!
• Pour in water and beer and place over high heat. When the liquid boils, reduce the heat to low. Simmer, covering the pan with a lid, for 40-50 minutes until the meat is soft.

Lamb stewed with vegetables in a pressure cooker

Ingredients:

• lamb – 1 kg;
• onion – 1 pc.;
• small carrots – 1 pc.;
• bell pepper – 1-2 pcs.;
• tomatoes – 2 pcs.;
• salt - to taste;
• garlic – 1 head;
• black pepper - to taste;
• green.

Cooking method

• Wash the meat, cut into thin slices 7-8 cm long. Stir with salt and black pepper. Cover the dish with a lid and leave to marinate for 2 hours.
• Prepare the vegetables. Finely chop the onion and garlic. Chop carrots, peppers and tomatoes into thin strips. Mix well in a bowl.
• Pour water into the pressure cooker pan and bring to a boil. Take deep plates that will fit between the cascans of the pressure cooker and place meat and vegetables in them in layers. Pour enough cold water into each plate to fill half the volume. Install on cascans.
• Place the pressure cooker on the fire. From the moment the water in the plates boils, simmer the meat for 40 minutes. Sprinkle the finished dish with chopped herbs.

Lamb stewed with vegetables in the oven: Chanakhi (Georgian cuisine)

Ingredients:

• fatty lamb;
• large potatoes – 4 pcs.;
• small eggplants without seeds – 4 pcs.;
• onions – 2 pcs.;
• ripe tomatoes – 4 pcs.;
• tomato juice – 1 tbsp., or tomato paste – 1 tbsp. l.;
• ground black pepper;
• salt;
• young parsley - a small bunch.

Cooking method

• Cut the prepared lamb into medium pieces and place in clay or ceramic pots.
• Peel and wash the potatoes, cut into large cubes. Place in pots on top of meat.
• Remove the stems from the eggplants. Wash the fruits and cut them into the same cubes as the potatoes.
• Peel the onion, rinse with water, and cut into thin strips. Cover the eggplants with it. Add some salt.
• Wash the tomatoes, cut into several parts. Place into pots. Leave some room for the liquid to simmer.
• Wash the greens and chop them. Cover the meat and vegetables with it. Pour tomato juice up to the level of the vegetables. If you use tomato paste, dilute it in a glass of warm water. Cover the pot loosely with a lid.
• Turn on the oven at 180-190°. While the oven is still warm, place the pots on the rack. Simmer for 50-60 minutes from the moment the temperature rises to the desired level.
• Serve the dish hot directly in the pots.

Lamb stewed with vegetables in the microwave

Ingredients:

• lamb – 200 g;
• onions – 1 pc.;
• potatoes – 2 pcs.;
• eggplants – 1 pc.;
• tomatoes – 2 pcs.;
• green beans – 60-70 g;
• young parsley;
• salt;
• black pepper

Cooking method

• First, take care of the vegetables: peel them, wash them. Cut the onion into half rings, potatoes into small cubes, tomatoes into thin slices. Cut the eggplants in half lengthwise and then cut them crosswise into slices. Remove hard veins and tails from the beans, cut into pieces 3 cm long. Secure a bunch of greens with thread.
• In a bowl, mix potatoes, eggplant, beans and onion.
• Cut the prepared lamb pulp into small pieces.
• Place a bunch of parsley on the bottom of a ceramic pan or pot, then add mixed vegetables. Pour in enough water to cover the bottom by 1-2 cm. Place in the microwave and cook with the lid loosely closed at full power for 5 minutes.
• Remove the dishes from the microwave. Place pieces of meat on the heated vegetables. Cover it with chopped tomatoes. Sprinkle with salt and pepper.
• Place the dish back into the oven. At full power, simmer the meat and vegetables for 25-30 minutes. Before placing on plates, remove the bunch of greens.

Lamb stewed with vegetables: kabobi (Tajik cuisine)

Ingredients:

• lamb pulp – 900 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• medium potatoes – 4 pcs.;
• small eggplants – 1 pc.;
• bell pepper – 2 pcs.;
• cabbage – 200 g;
• quince – 300 g;
• medium tomatoes – 2 pcs.;
• garlic – 4 cloves;
• vegetable oil – 40 g;
• green;
• salt;
• black pepper.

Cooking method

• Cut the meat into portions. Sprinkle with salt and pepper, fry in a cauldron in hot oil until crispy.
• Add the chopped onion and fry for another 5 minutes. Pour in a little hot water to just cover the bottom. Simmer over low heat for 30 minutes.
• Peel and wash the remaining vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Remove fluff from the quince and cut in half. Remove the seeds and cut the halves into slices. Peel the pepper from seeds and chop it into thin strips along with the cabbage.
• Place the potatoes in the cauldron, then sequentially place the eggplants, quince, cabbage, garlic, and a bunch of herbs. Season with salt and pepper. Place chopped tomatoes on top.
• Close the lid tightly. Simmer the meat and vegetables over low heat for 40-50 minutes. Check the tenderness of the meat with a knife. If it is still a little tough, continue simmering. Sprinkle the finished dish with herbs.

Advice! Very often, adding tomatoes makes the potatoes take a long time to cook. This happens because tomato juice makes it difficult to cook the potatoes. If you have a potato variety that does not cook well, place the tomatoes not at the top, but at the very bottom - on the meat and onions. Their sour juice will help the meat become soft, and the potatoes will cook faster without it.

Lamb stewed with vegetables, Armenian style: first recipe

Ingredients:

• lamb – 400 g;
• onions – 2 pcs.;
• eggplants – 2 pcs.;
• garlic – 4 cloves;
• salt, pepper - to taste;
• saffron – 0.3 tsp;
• cinnamon - on the tip of a knife;
• parsley;
• salt;
• citric acid - a pinch;
• ghee – 50 g.

Cooking method

• Prepare the saffron in advance: pour boiling water over it and leave for 2 hours to steep.
• Cut the lamb into small pieces. Fry in melted butter until golden brown.
• Cut the onion into half rings, place in the pan with the meat, stir. Cook until golden brown. Pour in a little hot water so that it only half covers the meat. Add citric acid, pepper, salt and cinnamon. When the liquid boils, cover the pan with a lid, reduce the heat to low, and simmer the meat for about an hour.
• Wash the eggplants, cut into cubes, fry in another frying pan until almost done.
• When the meat is already soft, add the eggplants and crushed garlic with a knife. Simmer for another 5 minutes. At the very end of cooking, add the saffron infusion.

Lamb stewed with vegetables, Armenian style: second recipe

Ingredients:

• lamb – 800 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• white wine – 1 tbsp.;
• bay leaf – 2 pcs.;
• garlic – 4 cloves;
• salt and pepper - to taste;
• refined vegetable oil – 50 ml.

Cooking method

• Cut the prepared lamb into portions. Fry in a hot frying pan with butter until golden brown and crispy.
• Cut the onion into half rings and add to the meat. Stir.
• While the meat and onions are cooking, cut the carrots lengthwise and then cut into not very thin slices. Place in pan with meat and onions. Fry for 5 minutes.
• Pour in the wine, bring to a boil, add bay leaf. Reduce heat to low. Cover the pan with a lid and simmer the meat until soft. Thanks to the wine, the meat will be ready in about thirty minutes.
• Five minutes before cooking, add crushed garlic. Sprinkle the stewed lamb with chopped herbs.

Note to the hostess

Add vegetables to meat, taking into account the different cooking times of these products. Therefore, first cook the lamb until half cooked and only then add the vegetables one by one.

To ensure that the finished vegetables retain their cut shape, place them in a dish in layers, cook with the lid tightly closed over low heat and do not stir.

If you decide to stew lamb with vegetables in the oven, use a container with a lid or cover it with foil. Then the meat will not dry out from the high temperature and will turn out juicy.

It is not advisable to leave lamb stewed with vegetables until the next day. The taste of reheated food becomes much worse.

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it; it is subjected to a wide variety of heat treatment methods: stewed, fried, boiled, baked, smoked. The specificity of this meat is that not every cook can cook it juicy and tender; not everyone can get rid of the specific aroma, which not everyone likes.

Indeed, not everyone loves lamb, but those who are “hooked” on it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that highlight the advantages of this meat.

In the East, lamb is the most popular meat; everyone eats it there for any occasion. Lamb that is no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we’ll talk about them at the end of the article.

Our chefs cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., basically baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, without prior heat treatment and marinated with spices. Another feature of this meat is that it is convenient and effective to cook with it as a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent main dish for the holiday table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photographs of ready-made lamb dishes in the oven, the photo will make your choice informed and correct. Therefore, one of the pieces of advice from experienced chefs: cook the lamb in the oven whose recipes with photos suited you best in all respects. For example, if you liked the recipe for lamb with potatoes in the oven, study it not only from the text of the recipe, but also from the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? Here are some tips from knowledgeable chefs:

Choose young meat. Dairy lamb meat does not have the specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

Suitable for baking is a leg of lamb or parts thereof, tenderloin or shoulder;

Herbs and spices go very well with lamb, for example, marjoram, thyme, oregano;

Lamb is baked in the oven at a temperature of 220-280 degrees for an hour; a crispy crust on the surface of the meat will indicate its readiness;

When baking, cook a vegetable side dish along with lamb - the products are mutually enriched with aromas, making it even tastier;

This dish should always be prepared just before serving; it is not advisable to store long-baked lamb, because its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake it in a sleeve. You can open the meat 15 minutes before the end of baking to allow it to brown a little.

Lamb baked in the oven is a favorite dish for many. But not everyone knows how to properly cook juicy lamb with vegetables (and potatoes) baked in the oven. And this is definitely worth learning, because properly baked lamb is very tasty.

In addition to excellent taste, lamb has a number of advantages over beef and pork. It is not inferior in protein content to meat and beneficial amino acids to beef. And lamb fats contain much less cholesterol than beef and pork.

Be sure to check out these recipes:

Those who regularly consume boiled lamb or oven-baked lamb are less likely to suffer from such a common disease as atherosclerosis. Lamb is rich in iron, iodine, vitamins, lecithin, magnesium salts, potassium, sodium and minerals.

In a word, you can and should eat lamb. Whether it’s lamb baked with vegetables in the oven, or lamb baked in the oven with potatoes, or just baked, boiled lamb, it doesn’t matter. Eat the one you like best.

Today, I propose to cook lamb baked in the oven with vegetables. Let's see what products we need for this.

Lamb baked in the oven with vegetables

Products used:

• lamb (leg or shoulder) - 2 kg.,
• garlic - 1 head,
• mixture of dry herbs (oregano, marjoram, thyme) - 1 tbsp. l.,
• salt - 0.5-1 tsp,
• thyme, rosemary - 5 sprigs each,
• ground black pepper - 2 tsp,
• potatoes (small) - 800 gr.,
• carrots - 400 gr.,
• broccoli - 400 gr.,
• olive oil - 50 ml.,
• dry white wine - 70 ml.,
• bell pepper (multi-colored) - 200 gr.,
• zucchini (small) - 1 pc.,
• tomatoes - 2-3 pcs.

Lamb with vegetables baked in the oven, preparation:

I want to say right away that not all of the vegetables indicated in the recipe can be used. And when baking lamb in the oven, change the combination of vegetables, thereby changing the taste of the dish itself. But, if you wish, you can use everything together.

Today I bake lamb with zucchini, bell peppers and potatoes. So, let's go... We wash the vegetables well and peel them (if required). We chop the vegetables coarsely so that when you bake the meat, they simply do not dry out, put them in a deep dish. Salt, pepper, add dry herbs and mix. Let's set it aside for now.

It doesn’t matter much whether it’s a leg or a shoulder of lamb, wash it well, dry it, and rub it with salt. We make punctures with a knife, and put pieces of garlic and chopped thyme in them. Place on a baking sheet, cover with cellophane (polyethylene) and leave for 1.5-2 hours, so to speak, soak, marinate.

Then remove the film, grease the lamb with olive oil and place it in an oven preheated to 220 degrees for half an hour. As a matter of principle, I don’t immediately add vegetables to the meat so that they don’t burn; the rest of the baking time will be enough for them.

Then we take out the meat and reduce the oven to 160-170 degrees. Place vegetables on a baking sheet with the lamb, sprinkle the meat with wine, place sprigs of thyme and rosemary on the lamb and vegetables, place in the oven for 1.5 hours. Watch your oven, if the meat and vegetables are over-cooked, you can either reduce the oven temperature further. Or cover the entire baking sheet with foil, pressing down on the edges so that the foil does not slip.

Take out the finished baked lamb in the oven with vegetables (potatoes) and place it on a dish. Cover with foil (if you covered it in the oven, you can use it), let the lamb baked with vegetables rest for 15-20 minutes. Then you can serve.

According to this recipe, lamb baked in the oven turns out tender, juicy, not dry, so that you will lick your fingers. Be sure to try cooking baked lamb and please your loved ones with a very tasty meat dish. Bon appetit!