Roasted leg of lamb in the wall. Lamb leg in herbs, baked with vegetables

Step 1: prepare the leg.

For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.

Arm yourself with a sharp knife and remove coccyx, which you can observe along the top of the leg.

Next cut pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat.

Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove small bone.

Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but superfluous pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for cooking any other no less delicious dish, for example, for lamb stew with beans, and fat in small quantities can be used to cook pilaf.

Remove top rough skin layer. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and give the dish a beautiful, golden brown. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so proceed as you wish, if it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

Step 2: Prepare rosemary and garlic.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two pretty strong ingredients, fresh spicy rosemary and spicy strong fragrant garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on the cutting board and preheat the oven up to 200 degrees Celsius or up to 400 degrees Fahrenheit.

Step 3: Prepare the leg for baking.

Now, using a thin, sharp and long knife, make incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.

After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough and does not extend beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a glass heat-resistant baking dish, or you can do it immediately during stuffing, whichever is convenient for you. Rub it with salt and black ground pepper taste.

In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will give ready meal color and taste, but not as no aroma.

Step 4: Bake the leg of lamb in the oven.

Pour into the mold with the foot 200 milliliters of pure distilled water. Make sure the oven is preheated to your desired temperature and place the mold in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. open the door oven and, using a colander, pour over the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake the leg some more 15 – 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on its weight, my leg was roasted 1 hour 15 minutes. But in order to know exactly when the meat will reach fully prepared Arm yourself with a chef's thermometer and 15 – 20 minutes After roasting, measure the temperature of the meat.

Simply insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check your temperature every 5 - 7 minutes after 45 – 50 minutes baking. When the lamb has reached your desired consistency and color, remove the pan from the oven with a kitchen towel. Using tongs, transfer the lamb to a large flat dish and let your masterpiece rest 15 - 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish, and serve.

Step 5: serve the leg of lamb baked in the oven.

Lamb leg baked in the oven, served hot, you can decorate the dish to your liking. Lamb is quite fatty meat, so baked vegetables are an ideal side dish for it, boiled rice or mashed potatoes. You can also serve salads with this dish. fresh vegetables or pickled cuts and, most importantly, more bread or pita bread. It is better to savor this yummy with red sweet or semi-sweet wines, and for children, fresh, only squeezed fruit juices are preferable, which contribute to high-quality digestion. Cook with love and enjoy delicious food! Bon appetit!

- - The prejudice that lamb "stinks" is groundless, yes of course it has quite peculiar smell. But if it really bothers you, you can soak the meat in cold running water for 12 hours, every hour, changing the liquid to fresh cold water.

- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. Dried herbs will not betray your dish unforgettable aroma, which you so desire, so use them at will or omit them altogether. You can also stuff the leg with savory, it gives a garlic smell, hot fresh red pepper, citrus peel, dried fruits such as cranberries, cherries, apricots.

- - If desired, sugar can be replaced with honey or regular white sugar.

- - The temperature of the readiness of the meat and its color in Fahrenheit: 120 - 125 degrees - the center is bright red, the surface is pink; 130 - 135 degrees - pink center, light brown surface; 140 - 145 degrees - the center is pink; brown surface; 150 - 155 degrees - light brown center, brown surface. And the most best result it's 160 degrees - the center is brown, the surface is dark brown. More heat, this means that the leg is dry inside and burned on the outside.

Marinated lamb leg gourmet dish. As a rule, it is prepared exclusively on the occasion of a holiday, when a large number of people, because this delicacy is a very satisfying treat.

Despite all the pretentiousness of the name, it is quite simple to cook a leg of lamb in a marinade, the main thing is to follow elementary culinary recommendations and strictly adhere to the proportions necessary ingredients, and in this case, the colossal success of your own dish is guaranteed.

To cook a leg of lamb in a marinade, you will need:

lamb leg medium. Its weight must be at least 2 kg;
one small lemon;
garlic - 8 heads;
salt, pepper - according to individual preferences;
rosemary - 2 small spoons;
mustard powder - 2 small spoons.

Let's move on to cooking:

The lamb leg is thoroughly washed under running water. Let the meat dry.
Small cuts are made throughout the piece, and approximately equal in size. Their approximate depth should be about 2 cm.
We clean the garlic. Wash it. We remove the skin from each clove, after which we insert garlic cloves into the cuts made earlier in the meat, and the vegetable must be placed evenly over the entire surface of the leg. Otherwise, the meat will marinate unevenly, and its taste will differ significantly depending on the piece.
Using a juicer or any other method, squeeze the juice out of the lemon.
Salt, pepper, mustard, rosemary are poured into a separate container (preferably glass and deep). Further, all of the listed components are mixed thoroughly, and then lemon juice is poured into them. All the ingredients are mixed well again so that the mass is necessarily homogeneous and at the same time the mustard and salt will certainly dissolve.
We evenly rub the lamb leg with the resulting marinade, then wrap the meat with cling film and put it on a dish. After that, the meat is “sent” to marinate in the refrigerator or cellar. In principle, the meat will be ready in a couple of hours, but still it is better if it reaches throughout the day. In this case, it will turn out incredibly juicy and fragrant.
As soon as the specified time has passed, the meat is unwrapped from the plastic film and proceed to further cooking. To do this, you can use any convenient method, but the mutton leg marinated in a similar way is the most delicious, either on a spit or in the oven. How to cook a delicacy on a spit - you understand, and cooking in the oven requires additional explanation. This method of processing provides for the steadfast observance of the temperature regime.

The first 20 minutes of baking should be carried out at a temperature not exceeding 200°C, then the power is reduced to 180°C. At the same indicators, the meat will reach about an hour, sometimes a little longer.

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Lamb leg baked in foil excellent dish For holiday table, all the men present will appreciate your efforts and will remember the taste of the lamb leg you cooked more than once. So if your family is planning a holiday and you don’t know what to cook, cook a leg of a young lamb. The family will be delighted and surprise your friends with your skill.

hind leg of a young lamb;
1 large tomato;
5 large cloves of garlic;
1 st. a spoon with a slide of spices (they mixed it for lamb on the market);
1 teaspoon of salt;
2 tbsp. tablespoons of olive oil.

How to cook a leg of lamb in the oven:

We will wash the leg of a young lamb, remove excess fat, make cuts with a knife and insert garlic into them.

If the garlic cloves are large cut in half. Rub the leg with salt.

On coarse grater Grate the tomato, discard the skin.

It turned out tomato paste.

Let's add 1 tbsp. a spoonful of spices

Add 2 tablespoons of olive oil and mix well.

With this composition, coat the lamb leg on all sides.

We take the foil with the shiny side inward and wrap the leg of lamb.

So that the liquid that will form during frying does not flow out. It will leave 3 strips of foil along the length of a little more than a leg.

And put it in the fridge. (I cooked in the evening, the leg lay in the refrigerator overnight).

We take out the leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. The leg of a ram according to the oven menu is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg redden. An hour before readiness, put potatoes in foil (we will make a trough from foil). Pour the resulting juice a couple of times on the leg and potatoes.

At the end of the baking time, the oven will turn itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.

Here's what happened. Sheep meat is tender, juicy, with the aroma of spices, well baked, lagging behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the lamb leg baked in foil with potatoes to the table.

Bon appetit!

Video recipe

As an addition, I suggest to look delicious video baked leg of lamb recipe:

For today I have everything. How do you like the recipe?

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And the garlic classic combination flavors that only those who have never tried it can dislike. And if the baked leg of lamb itself is perhaps the best thing that can appear on the table on the occasion of a holiday or a family dinner, then the simple addition of garlic and rosemary literally launches it into outer space. The second half of the success of this recipe is the baking mode: first, we, without rushing anywhere, give leg of lamb cook slowly and slowly at a low temperature, and then turn on the oven to full to get a golden crust in a few minutes. The leg turns out to be incomparable, if you don’t believe it, see for yourself.

Roasted leg of lamb

According to this recipe, you can cook a leg of lamb on the bones of any size - from a small cut weighing a kilogram to a full-bodied hind leg of two or three kilos per big company. To begin with, it’s worth cleaning the leg: we don’t touch the meat, we make notches on the fat with a rhombus so that it melts better, but it’s better to remove the films, there will be no sense from them. After that, with a thin and sharp knife in the fleshy part of the leg, on all sides, you need to make holes a couple of centimeters deep and at a distance of the same two centimeters from each other, and insert a thin strip of garlic and a few rosemary leaves into each.

After that, the leg of lamb can be brushed with olive oil, seasoned with salt and black pepper and sent to the oven, but if you have a few hours and want to cook something completely special, do not forget about the marinade. For marinade, blanch rosemary leaves, add garlic, mustard, Worcestershire sauce, vinegar(of course, for flavor, and not to soften the meat), a couple of spoons olive oil, black pepper and salt, and blend with a blender until smooth. Coat the leg with marinade, wrap tightly in cling film and put in the refrigerator. Let the lamb leg marinate from 2 hours to the whole night.

Wrap the leg of lamb in foil and place in the oven heated to 130 degrees. The approximate roasting time is 30 minutes for every 0.5 kilograms of leg weight plus another 30 minutes, but since it will differ in each case, it is better to determine the degree of readiness of the leg with a meat thermometer: when the temperature inside the thickest part of the leg reaches 57 degrees, remove put it away and put it in a warm place, and turn on the oven to the maximum (in my case it is 250 degrees with airflow).

After 10-15 minutes, when the oven warms up, place the leg of lamb in the oven on the grate, already without any foil. Bake the leg for another 5-10 minutes, until golden brown on all sides, turning it over in the process to achieve even browning. Remove the finished leg from the oven, cover with foil and leave for another 5-10 minutes so that the juices are evenly distributed inside. The baked leg of lamb can be taken out whole and cut right at the table, serving baked root vegetables as a side dish and tart red wine.

Take a confident place in our everyday table lamb is hindered by a characteristic smell. Quite specific and stable, it seems to be able to spoil any dish. But, according to experienced chefs, you can fight it. Some housewives prefer to soak such meat before frying or stewing it. This is not the only way.

Technique for preparing lamb at home

Choose young lamb meat if you can't stand the characteristic "aroma". It is completely absent in animals of milk "maturity", that is, lambs up to 3 months of age. This product has many other benefits. For example, the fat of young lamb contains valuable nucleic acid, so this lamb in the oven in foil will be tasty and healthy. During baking, this fat is evenly distributed throughout the carcass, literally sealing the juices inside. Because of this, neither marinating nor using any spices, except for the classic salt and pepper, is not necessary here. The product also has a drawback. Firstly, its price is 2 times higher than lamb of a different age, and secondly, it cannot be used, for example, to cook lamb ribs in the oven, since the recipe usually requires the use of large lamb ribs. But lamb stew it will turn out amazing.
If it is impossible to buy a dairy lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced, boil the meat or at least soak it, and only then bake it. It is better to cook the meat until it is half ready. This is a good solution for dishes that do not need to be served as a "chunk", such as lamb in a pot in the oven. But you should not hope that the smell will go away completely. It will become much less pronounced, but still persist. The neck is well suited for stewing in a cauldron. You need to simmer on a slow fire. Lamb fillet is stewed quickly enough. It is also better to fry steaks after pre-treating the meat.
Always Marinate Non-Dairy Lamb Meat. When asked how to marinate lamb for the oven, professional chefs recommend adding cumin to it. This oriental spice has a subtle yet rich flavor that can overcome the lamb smell. Other Caucasian spices are also suitable, for example, cilantro, parsley, suneli hops, cumin. They should be mixed with oil (vegetable), garlic, pepper. In such a marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven love tomatoes, which can be used both in the marinade and in the cooking process.
Lamb on the bone does not need to be baked to dryness. Evidence of its readiness is the pink juice that is released when the carcass is punctured. Overdrying the meat on the bone, you get tough meat.

Lamb in the sleeve step by step

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

Use:

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

Cooking

Prepare the meat, stuff it with chopped garlic and parsley (break the leaves into crumbs). Rub with pepper, salt.
Do fragrant mixture from olive oil, vinegar, herbs, hot pepper and peas, rub the meat with it.
Chop the onion into rings, put in the sleeve. Put the meat on the onion "pillow", shake and put in the refrigerator. Such a piece takes 4 hours to marinate and another 3 hours to bake. Oven temperature - 200 °.

Quick and tasty recipes at home

We offer other solutions on how to quickly and tasty cook juicy lamb meat in the oven at home. You will like lamb with potatoes in the oven and with dried apricots. Meat can be chosen according to taste - both the neck and the back are suitable, although the ham is more often chosen. Easy to prepare, simple and takes almost no time.

Lamb baked in the oven with vegetables as in the photo

You will need:

lamb meat - 500 g;
potatoes - 5 tubers;
carrots and onions - 1 head each;
tomatoes - 3 pcs.;
vegetable oil and any spices;
water - half a glass;
salt and pepper.

Cooking

Sprinkle the meat in one piece with salt, pepper, selected spices.
Chop the vegetables coarsely.
Fold the meat with vegetables in a mold, sprinkle vegetable oil and add water.
In a preheated oven to 200 °, place the form, cover it with foil.
After 1.5 hours, remove the foil and let the dish brown.

Lamb with dried apricots

Use:

lamb meat - 3 kg;
lamb broth - 600 ml;
apricots or dried apricots - 100 g;
garlic - 3 cloves;
rosemary (dried or sprigs);
olive oil - 3 tbsp. spoons;
flour - 1 tbsp. spoon.

Cooking

Grease the lamb carcass with oil. Using a deep knife, make deep cuts over the entire surface.
Mix garlic with dried apricots (finely chop), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
Heat the mold in the oven, put the meat in it. Bake it for 2 hours. Check readiness by piercing the meat. If you see pinkish juice, you can remove it from the oven.
Prepare the sauce: use the fat from the mold, combine a small part of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour this sauce over the meat when serving.

Now you know how to cook lamb in the oven without smell and make it delicious. Our recipes for lamb in the oven will help decorate your table on a holiday, and make weekday dinners delicious in a new way!