How to cook leg of lamb from Stalik Khankishiev. Leg of lamb - how to cut, marinate and cook

Greetings, dear friends, and guests of the culinary site Home Restaurant! Today we have on the menu a rather unusual dish for our latitudes - leg of lamb baked in the oven. If you like simple meat dishes and want to surprise your guests, then you will definitely like my recipe for baked leg of lamb in the oven today. Believe me, there is nothing easier than marinating and baking a leg of lamb in the oven. The equipment will do all the work for you, and all you have to do is set the oven timer, or periodically glance at the meat.

I cooked a leg of lamb in the oven for the first time, and opted for a classic marinade with rosemary, cumin, garlic and olive oil. The result pleasantly pleased all my guests at the New Year's table - the leg of lamb with rosemary baked in the oven turned out to be soft, juicy and without the specific taste of lamb, for which many do not like this meat. I served the lamb accompanied by tkemali sauce made from yellow cherry plum, but other sauce options are also suitable: plum satsebeli, barbecue sauce or classic adjika.

The only drawback of the recipe, I think, is the time it takes to bake the leg of lamb in the oven. In order to get a juicy leg of lamb baked in the oven, you need to not only set the oven temperature correctly, but also marinate the meat correctly. All these subtleties will be discussed further. So, welcome - leg of lamb baked in the oven with photos step by step at your service!

Ingredients:

leg of lamb weighing 2.5 -2.6 kg.
5 tbsp. olive oil
2 heads of garlic
2 tsp cumin
2 tsp rosemary
1.5 tsp. sea salt

How to deliciously bake a leg of lamb in the oven:

We will need a small leg of lamb weighing 2.5-2.6 kg. It is very important that the lamb is fresh and not previously frozen. Therefore, it’s best to go to the market early in the morning for a leg of lamb 😊.

A whole leg of lamb is too big, and baking such happiness in the oven is extremely inconvenient, so I cut the leg into two parts. You can leave the leg of lamb in its entirety if you are going to bake the meat on the grill, but that’s a completely different story and a different recipe. Wash the meat and pat dry with a paper towel.

Let's prepare all the ingredients for the marinade: peel the garlic, measure out the rosemary, cumin and sea salt.

Next we need to grind all the ingredients for the marinade so that they impart as much of their flavors and juices as possible to the lamb. Ideally, this should be done in a marble mortar, but I didn’t have one on hand, so I used a blender.

Pour olive oil into a small blender bowl, add garlic, salt and all the spices, as required by the recipe for baked leg of lamb in the oven, and beat at low speed. The result should be a marinade with pieces, and in no case homogeneous.

Transfer the lamb to a heatproof dish of a suitable size and distribute the marinade evenly over the meat.

We cover the form with lamb meat with cling film and put it in the refrigerator to marinate for at least six hours, and preferably for a day.

When the leg of lamb is well marinated, it’s time to send the meat to bake. Remove the cling film and cover the pan with foil. Essentially it will be a leg of lamb baked in the oven in foil, but in a simplified version. We don't need to wrap the pieces of meat, but just tighten the shape. This method will not affect the juiciness of the meat in any way. We send the form with lamb to preheated to 200 degrees. oven.

You are probably wondering: how long to bake a leg of lamb in the oven? Expect approximately 4-4.5 hours. For the first hour, bake the lamb at 200 degrees until bubbling in the pan. Then we reduce the oven degrees to 150, and make sure that the meat simmers in the juices without boiling too much for three hours.

After the specified time, you can remove the lamb from the oven and check its readiness: If the meat easily comes away from the bone, then the leg of lamb baked in the oven is ready. If you like lamb with a delicious golden crust, you can additionally leave the pan without foil under the top grill for 3-5 minutes, it all depends on the grill power of your oven.

In foil with vegetables. In Poland and the Czech Republic this dish is considered national. Here is a detailed recipe.

Bake leg of lamb with vegetables

Usually lamb is not baked completely. The meat remains slightly pink inside. But this method of cooking will make the lamb juicy and tender. If you want to get a similar result, then set the time to 1 hour 10 minutes. Lovers of well-done meat should increase the baking interval to 2.5 hours. Of course, the time will depend on the size of the chosen piece. The larger it is, the longer it will take to cook. When choosing meat, give preference to young and lean lamb. Then the finished dish will turn out especially juicy and aromatic.

For this recipe you will need the following products:

leg of lamb weighing approximately 2-2.5 kg;
several heads of garlic (about 10-12 cloves);
a bunch of cilantro;
salt, freshly ground pepper of various types (white, black, pink);
a few tablespoons of oil (sunflower or olive);
small or medium-sized potatoes with a total weight of about 1.5 kg;
bay leaves;
a quarter pack (about 50 grams) of butter;
cherry tomatoes - 10-12 fruits;
foil and wooden skewers (toothpicks).

Cooking leg of lamb in the oven

1 step

So, you should start by preparing the meat. Clean your leg thoroughly from films. Peel the garlic and cut each clove in half. Wash the cilantro, dry it and cut it into smaller pieces.

Step 2

Make cuts in the leg of lamb: vertical, a couple of centimeters deep. In each of them you need to place half a clove of garlic. Prepare a mixture of a spoonful of salt, two spoons of pepper and the specified amount of vegetable oil. Place a small amount of this mixture into the cuts along with the garlic. Lubricate the leg with oil and rub with the remaining garlic mixture. Leave to marinate for half an hour. The meat will be saturated with the aroma of herbs and spices.

Step 3

Bake the leg of lamb in a large baking tray. It needs to be lined with foil in two layers. Tear off the required length so that the foil completely covers the leg. Now place the meat in the middle, wrap it well - the juice should not leak out anywhere. Bake the leg of lamb for either 1 hour 10 minutes or 2.5 hours - depending on what degree of roasting you like. The oven temperature should be about 180 degrees.

Step 4

We bake the leg of lamb in the oven and prepare the side dish at the same time. Take potatoes, peel them, boil until half cooked. You can add a couple of bay leaves and cloves of garlic to the potato broth. This will make it more fragrant.

Step 5

Heat two types of oil in a frying pan: vegetable and butter. Fry the potatoes in it until golden brown. Pepper and add salt.

Step 6

Wash it. Do not remove the stalk from them, it will be an additional decoration for the dish. Take toothpicks or wooden skewers according to the number of prepared tomatoes.

Step 7

After the meat is baked, you need to remove it from the oven and carefully open the edges of the foil. Stick skewers into the leg of lamb and place a cherry tomato on each one. Now put the meat back in the oven without covering it with foil. Once the surface is browned (about 10 minutes), remove the leg of lamb. There is no need to keep it longer, otherwise the meat will dry out.

Step 8

Transfer the meat to a large dish. Wrap the bone in white paper. Pour the lamb juice over the potatoes and place around the legs. Decorate the dish to your liking (you can add greens) and serve. Eat lamb hot. Dry red wine goes great with it.

A dish such as baked leg of lamb is prepared for a significant family dinner or for a large company gathered for a festive occasion. And the one who prepares it wants to achieve an excellent result, otherwise the feast will be ruined. We will tell you how to bake a leg of lamb so that it becomes juicy and aromatic in the oven, in foil or in a sleeve.

Cooking features

Lamb is a specific meat, most often consumed in eastern countries. Baked lamb meat on the bone is a hearty, flavorful and healthy dish. It contains a balance of fats and proteins and contains many microelements. Lamb contains a rare but necessary protein compound for muscle development, good hair and skin condition - argenine, which is absent in poultry meat.

Having a special aroma, it is quite high in calories, but the least amount of fat is contained in the legs (hams) of the carcass, especially if the lamb is young. The taste of the future baked dish directly depends on the choice and quality of this part of the carcass. Several recommendations will help you choose the right meat.

You can judge the freshness of meat by the color of the fatty tissue. The light, milky shade of the fat indicates good quality of the meat, while the color of the fat is yellow indicates that the meat is not fresh. In addition, yellow fat is characteristic of older animals.
A rich red color, almost burgundy or brown, also indicates a long-lived animal; such meat will be stringy and tough. It is better to choose a leg with muscle fibers in light pink tones, it is more delicate.
A ham that is completely devoid of a fat layer will be dry when finished, and if it is too fatty, it will have a characteristic odor, since it is lamb fat that gives the meat a specific aroma that many people don’t like.

Having purchased a high-quality lamb ham for cooking, you should take care of its proper cutting and some features of its preparation.

First, you need to rinse your leg with hot water - this will make it easier to wash away the fat and debris stuck to the muscle tissue.
If the ham contains part of the pelvic bones, then it is better to ask the butcher to remove the leg from them or to do it yourself with a meat hatchet.
Visible veins, excess fat and films should be removed.
All the meat juices in the lamb will be retained to a greater extent when the leg is cooked in the oven - in foil or in a sleeve - than on a grill or grill. To make it juicy, you should not make many punctures and cuts in the meat - this way the precious juice will be lost faster.

The marinade and spices will add flavor to the ham. The taste of lamb only benefits and is fully revealed in combination with many types of herbs, especially fresh or dry rosemary.
The marinating process is mandatory for preparing leg of lamb. It is better that it lasts 10–12 hours; it is recommended to marinate the leg overnight, or even for a day. Express marinating lasts 2–3 hours with punctures, since the meat marinates faster.
Place the marinated ham with spices only in a heated oven.

The best meat is obtained if you leave it to simmer in the oven for a long time at a low temperature.

Baking time

Bake the ham in the oven for the first 20–25 minutes at a high temperature of 220–230 degrees. To ensure even cooking on each side, turn the leg over after 10-12 minutes of baking at this high temperature. If the size of the ham allows you to place it in a frying pan, you can brown the leg there and seal the meat juice inside by frying it in hot oil on both sides for 10–12 minutes. Then the main cooking time for the lamb takes place in the oven, at a low temperature – 170–180 degrees.

While preparing a baked leg of lamb, the mind-blowing aromas of the cook and his impatient entourage raise the question of how long a leg of lamb should be baked. After frying in a frying pan or at high temperatures in the oven, the baking time of the lamb shank will directly depend on its size. Thus, it is generally accepted that each kilogram of lamb meat takes 35–40 minutes to bake. Accordingly, a 3-4 kg leg should be in the oven at low temperature for 2-2.5 hours.

However, there are still some nuances that should be taken into account in order for the ham to cook well.

The ham of an older animal usually takes longer to cook, but may still remain tough.
A marinated leg also takes a little longer to cook than a leg that has been rubbed or infused with spices.
To ensure even baking, the leg should be covered (without sealing) with foil 50–55 minutes after it has been in the oven.
Lovers of tender, juicy meat should reduce the cooking time for leg of lamb in the oven to 20 minutes per kilogram of ham.
Typically, a ham is considered ready if, when cut into it, clear juice comes out in the thickest part.
20–25 minutes before readiness, open the leg in the sleeve or in foil so that the top meat is browned.

When the ham is cooked, you should keep it in the switched off oven for about 30 minutes, or better yet an hour, so the simmering process will continue. And after placing the hot leg on a dish, you should cover it with foil for 15–20 minutes and only then start slicing and eating.

How to marinate it?

The marinating process is an important step in cooking leg of lamb. You need to choose your herbs, spices and marinade as carefully as you choose the ham itself. The younger the meat of the animal, the simpler the spices used should be. It is enough to rub the leg of a young lamb up to one and a half years old with a mixture of salt, vegetable oil, ground black pepper and several spices - rosemary, cumin (cumin), thyme.

In addition, it is necessary to calculate the amount of marinade so that it is enough for the entire volume of the baked leg. Usually 200–250 ml of liquid marinade is enough for one kilogram of meat. It is recommended to prepare the marinade in excess, as it tends to drain from the leg. It is better to coat the upper part of the leg with the marinade flowing into the container several times during marinating or turn it over.

The marinade recipe can be very diverse - from simple ingredients that are on hand to exotic ones, such as kiwi or pineapple juice. Garlic (chopped or grated), vegetable oil, salt, and ground black pepper are often used in it. Fresh or dried herbs - cilantro, rosemary, mint, basil, mustard and ginger are especially combined with the specific aroma of lamb, giving the dish a bright taste.

You can reduce the marinating time of meat if you make a few deep cuts in it and put in a clove of garlic with spices and marinade.

Several examples of popular marinades should be given. The proportions are calculated for 1 kg of lamb shank.

With lemon juice and wine. Mix 250 ml of olive oil with the juice of a large lemon and 200 ml of dry white wine, grind bay leaves, fresh parsley, and 12 pieces of black peppercorns into the mixture. Rub the meat well and leave for about a day.
With yogurt or kefir. Low-fat yogurt or kefir - 1 cup, chop mint (2-3 sprigs), 6 cloves of garlic, add 1-2 tbsp paprika. spoons, ground red and black pepper, salt.
Classic with vinegar. Cut 2 onions into half rings, chop 3 cloves of garlic, add 100 ml of 6% table vinegar, 100 ml of vegetable oil, 2 sprigs of rosemary and thyme.
Tomato with herbs. Cut 3-4 tomatoes into halves, grate so that the skin remains in your hand, chop half a bunch of cilantro and parsley, a little rosemary and thyme, 1 onion, mix everything with 150 ml of olive oil.
Mustard-honey marinade will make the meat very tender, with a unique honey aroma. 1 tbsp. spoons of honey and ready-made mustard, juice of 1 lemon, 6 pcs. chopped or grated garlic cloves, a mixture of peppers, salt - 0.5 tbsp. spoon, dry herbs (ready-made Provençal mixture or thyme + rosemary + suneli hops).

Recipes

For cooks who do not have much experience in cooking leg of lamb, we can recommend baking it in foil or in a sleeve. Having stuffed your hand, the next dish you can cook is a leg of lamb in dough, simmered with vegetables or in wine. We invite you to consider simple recipes step by step.

To bake a lamb ham weighing up to 2.5 kg in foil you will need:

garlic – one and a half heads or 10–12 cloves;
olive oil – 6 tbsp. spoon;
mixture of herbs (rosemary and thyme) or herbs de Provence - 1 tbsp. spoon, chop 4–5 bay leaves;
ground black pepper;
1 fresh chili pepper, seeded
salt – 1 tbsp. spoon.

The dish should be prepared following the following steps.

Combine crushed and chopped garlic cloves with herbs, oil, salt and hot spices.
Place a clean ham, dried with paper napkins, on foil folded in 2 layers (fold 2 meters in half), rub it with the mixture, carefully turning it over on all sides.
Wrap in foil, then wrap on top again with a two-layer sheet of foil of the same size. Make sure that the foil does not tear anywhere.
Place to marinate in a cool place for 3–12 hours. If the meat is to be marinated for no more than five hours, several cuts should be made in the ham and stuffed with marinade.
Without unwrapping, place in a hot oven at 200–210 degrees.
Keep for about half an hour, then reduce the temperature to 180 degrees and simmer for 1.5–2 hours.
Before ready, remove the top of the leg from the foil to allow it to brown for 15–20 minutes.
Cover with foil and leave in the turned off oven for another quarter of an hour.

In the same recipe, you can use a mustard-honey version of the marinade or any other. The main thing is to prepare the amount of marinade for the weight of the existing ham.

Lamb shank stewed in wine on a baking sheet with potatoes. The aromas of this dish create incredible comfort in the home, and the taste and tenderness will exceed all expectations. So, for a delicious gala dinner you will need:

lamb ham weighing 2–25, kg;
potatoes – 1.2–1.5 kg;
vegetable oil – 3 tbsp. spoons;
red wine – 8 tbsp. spoon;
herbal seasoning, salt, pepper.
garlic - 8 cloves.

The following steps should be followed during cooking.

The washed and clean leg should be dried, several deep cuts should be made, stuffed with a mixture of garlic, pepper and salt, rub the meat surface with it, and sprinkle with rosemary.
Lightly pour vegetable oil on top of the leg and remove to soak in spices for several hours.
Grease the baking sheet with oil, place the ham in it, place in the oven (210 degrees) to bake for 30 minutes, pouring 1-2 tablespoons of wine and meat juice from time to time.
During this half hour you need to prepare the potatoes. Young, washed potatoes, not peeled (it is advisable to peel potatoes with thick skins), cut lengthwise into long, large slices.
Salt, pepper, lightly pour oil over the potatoes and place on a baking sheet with the meat. After 20 minutes, reduce the temperature to 180 degrees, cover the baking sheet with foil, bake for another 1.5 hours, periodically pouring wine and your own juice over the meat.

Leg of lamb baked in a sleeve with vegetables. In this rich and juicy dish, any vegetables are very tasty, because they are saturated with meat juice themselves and give their aromas to the meat. It is good to cook it in the autumn-winter period, when there is no shortage of seasonal vegetables. You will need the following products:

1–2 culinary sleeves for baking;
lamb ham 1.5–2 kg;
a mixture of any vegetables (tomatoes, onions, sweet peppers, broccoli, cauliflower or white cabbage, pumpkin, eggplant, zucchini) – 1.5 kg;
salt, spices and seasonings: ground herbs and seeds (cumin seeds, suneli hops or coriander and rosemary) – 1 handful;
juice of 1 lemon or wine vinegar - 3 tbsp. spoons;
garlic – 7 cloves.

The cooking process consists of the following steps.

Generously rub a small shank with a mixture of lemon juice (wine vinegar), salt, garlic gruel, pepper and herbs, and leave to soak for several hours under the film.
Prepare the vegetables - wash, peel, chop coarsely, place the shank in the sleeve first, place on a baking sheet, place the vegetables on the sides of the ham. If the sleeve breaks, you can wrap it in another bag on top of the torn one.
Bake vegetables and meat over high heat for 20 minutes.
Then simmer at a low temperature of 180 degrees for about 2 hours.
After removing the meat, let it stand for another 15 minutes.

Lamb shank stewed in dough will require certain skills in working with dough, but for the sake of the result it’s worth trying to cook this dish. Ingredients for the dough:

flour – 800 g;
water – 100 ml;
6 raw chicken egg whites;
ground rosemary, salt.

Ingredients for a 2kg shank:

garlic – 5 cloves;
chopped bay leaf, suneli hops, parsley - 2 tbsp. spoons;
bread crumbs or bread crumbs - 4-5 tbsp. spoon;
salt, pepper - 1 tbsp. spoon;
mustard for greasing - 3-4 s. spoon;
1 raw chicken egg.

Prepare according to the following steps.

Mix and coat the leg with breadcrumbs, herbs, butter, salt, and leave to soak for 2-3 hours.
In a hot frying pan, fry the shank on both sides for 12 minutes.
Beat the egg whites, knead with water, salt, rosemary.
Knead the dough well on a work surface, sprinkling with flour, without making it too stiff.
Place the dough in a cool place for 1 hour.
After an hour, roll out the dough not too thin - about 1 cm.
Place the leg, coated with mustard, on the rolled out dough; place the remaining toasted breadcrumb-garlic mixture from the frying pan on top of it.
Pinch the edges of the dough, leaving a little space inside, and brush the surface of the dough with beaten egg.
Place the dough-covered shank in the oven so that the pinched edge of the dough is at the top. In this case, the oven temperature should be 180 degrees.
Wait at least 3 hours for cooking. You should check the readiness of the leg using a toothpick - pierce it through the dough; if the meat juice is without blood, the meat is ready.

Be sure to let the dish sit for another 15 minutes after turning off the oven.

Leg of lamb stewed in beer. Another option for preparing a leg of lamb in the sleeve, in which the marinade plays an important role, giving the meat amazing tenderness. You will need:

leg of lamb 1600–1800 grams;
large onions - 2 pcs.;
garlic – 6 cloves;
crushed bay leaves - 1 teaspoon;
fresh basil – 0.5 bunch;
apple cider vinegar or lemon juice - 1 tbsp. spoon;
beer – 250 ml;
vegetable oil – 4 tbsp. spoons;
salt, pepper

Let's look at the stages of preparation step by step.

Rinse the ham, cleared of films, and dry with a paper towel.
Make small cuts into which to insert halves of garlic cloves.
Rub the entire leg with oil and vinegar (lemon juice), salt, fresh and dried herbs and pepper, and leave to soak in the aromas for 1-2 hours.
Cut the onion into rings, place it in the sleeve, carefully place the leg on top of the onion, pinch the sleeve on one side and pour in the entire amount of beer.
First, the ham in beer should warm up well for 30 minutes in the oven at 210 degrees.
Then leave it to simmer at 180 degrees for another 2.5 hours. During this time, the shank in the sleeve should be turned over on a baking sheet 1-2 times.

For lovers of unusual combinations of meat flavor, fruity sourness and piquant spiciness, we can offer a recipe for baked leg of lamb with prunes in foil. It will require the following ingredients:

lamb ham weighing 2–3 kg;
180 grams of prunes soaked in boiling water;
2 onions;
2 carrots;
juice of 1 lemon;
garlic – 4 cloves;
mustard (spicy) – 5 tbsp. spoon;
parsley – 6–7 sprigs;
vegetable oil – 5 tbsp. spoon;
salt, pepper

Make a marinade by combining vegetable oil, chopped herbs, mustard, garlic gruel, salt, pepper, lemon juice. Generously season the lamb shin with marinade, after cleaning it. At this stage, put your foot in a cool place for several hours.

Make cuts in the meat pulp, placing 2-3 parsley leaves and a few pieces of chopped prunes in them. Cover your leg with mustard. Cut the onions and carrots into thin discs and place on foil folded in 2-3 layers.

Place your foot on the vegetables and carefully wrap everything in foil, making several layers. Place the vegetables and drumsticks in a hot oven, after an hour, carefully unroll the top layer, pour over the released juice, seal and bake again for another 1-1.5 hours.

Do not rush to cut the finished dish; let the meat rest for 10–15 minutes in foil. This dish should be served with fresh vegetables and a side dish of rice or French fries.

To learn how to cook a leg of lamb in the oven juicy, tender and tasty, watch the following video.

A properly cooked leg of lamb can become a real delicacy and a decoration for any holiday table.

Lamb is not the most traditional and familiar dish for residents of central Russia. In the East, this type of meat is cooked mainly by men. It is believed that the matter is too important to be trusted to the ladies. The French are the same lovers of lamb as the Easterners. For every holiday and on all special occasions they prepare a dish called Zhigot. This is nothing more than a baked leg of lamb.

However, knowing the recipe and some cooking tricks, any housewife can cook a leg of lamb in such a way that everyone who tries the dish will be delighted.

Spices for cooking leg of lamb

If salt and pepper are enough for chicken or pork, then only spices can turn a lamb dish into a culinary masterpiece. For leg of lamb, the most suitable ones are:

bay leaf,
thyme,
pepper,
mint,
rosemary,
basil,
dill,
thyme.

It is not necessary to use them all; you can, through testing, select those that, in your opinion, make the finished dish the most aromatic and tasty. Almost all housewives who are experienced in cooking lamb agree that rosemary is perhaps the ideal seasoning for this dish.

Marinate leg of lamb

The meat must be marinated before cooking. A good marinade for leg of lamb is made from olive oil, vinegar or lemon juice and spices with the addition of white wine. Some people prefer to marinate lamb using red wine, but this dish produces a sharper taste. The proportions, as well as the amount of spices, are by eye.

Although this is not practiced in the East, a popular solution among cooks in central Russia is to use bread kvass as a base for the marinade.

The leg of lamb is often cooked whole, so in order for the meat to marinate well, you need to make deep cuts along the bone with a knife. The younger the lamb, the faster the meat will marinate and, accordingly, the more tender it will be when finished. It is ideal to use a leg of lamb that is no more than a year old. Dairy animals lack the smell and characteristic taste of meat.

If you don’t have any time for marinating, you should at least make deep cuts in the meat and stuff it with garlic and spices.

Lamb meat is a high-fat variety, therefore, regardless of the cooking method, you need to trim the fat from it. It is this that gives the finished dish an unpleasant smell and taste. True, it is not advisable to completely deprive the meat of fat, otherwise the cooked leg will be dry and tough. You can, as an option, stuff it with pork fat.

Features of roasting leg of lamb

Some bake the leg of lamb with the bone, others remove it - it's a matter of taste and personal preference. In the oven, as a rule, lamb is cooked in foil or in a sleeve - then it will turn out more tender and juicy.

True, about 7 minutes before it’s ready, you need to cut the sleeve or open the foil slightly - this manipulation will allow the meat to brown and acquire a crispy, appetizing crust.

The peculiarity of baking a leg of lamb is that it is initially cooked at maximum temperature, and 20 minutes before the end of cooking, the heat is reduced to a minimum. This secret allows cooked lamb to literally melt in your mouth.

You can also bake potatoes along with meat. To prepare the French dish Gigot, potatoes are boiled until semi-cooked, then fried in a mixture of vegetable and butter with pepper and a pinch of salt. 5-7 minutes before the meat is ready, add the potatoes to it and prepare both products together.

Do you want to drive a real man crazy for many years??? I think this recipe will break even the most resistant hearts.

As my grandmother, of blessed memory, said, the way to a man’s heart is through his stomach. Practice has confirmed this.

I bring to your attention a recipe for meat lovers, or rather sheep lovers. Anyone who loves and appreciates meat dishes will definitely fall in love with this recipe.

Children are very We are picky when choosing dishes, and we will please even the kids by cooking a leg of lamb in the oven.

To cook lamb in the oven we will need:

lamb, leg of lamb
rosemary
garlic
olive oil
salt, pepper, cilantro seeds
red pepper, paprika
baking bag

How to cook leg of lamb in the oven

The choice of good meat should be entrusted to the husband, because only a man can smell the most delicious piece). Lamb on the market is not cheap, but these costs will cover the emotions that your loved ones will give you after eating lamb.

So, the ram’s legs have been purchased, we remove all the extra veins and membranes. Salt and pepper, gently rubbing all the salt, pepper, love and tenderness, positive energy into the lamb flesh.

Let's make the sauce: 3 tablespoons olive or sunflower oil, a pinch of cilantro seeds, 3-4 good cloves of garlic, crushed in a garlic press, be sure to add rosemary!

Fresh rosemary is better, but if you don’t have that, then dried is fine, but rosemary is the BIG secret for lamb in the oven.

We coat the leg of lamb with this sauce and conjure love and harmony.

We give time to marinate the lamb, I think 1-3 hours is enough. If you want, you can marinate the lamb in the refrigerator for a day.

Place the marinated leg of lamb in a baking bag and tie it tightly at the sides so that the juice does not leak out under any circumstances. And put the lamb in the oven for 1.5 hours at 130 degrees, so that it warms up.

Living luxuriously is not forbidden, we cooked two legs of lamb at once. The second was intended for the ancestors as a gift, for a treat.

Time flies and smells slowly fill the entire apartment, the aroma is such that it really drives you crazy. Poor neighbors)))

Increase the temperature in the oven to 200 degrees. And we wait another 1-2 hours, hoping and believing. Sometimes we look into the oven, if the meat on the bone begins to come off, then the lamb is ready in the oven.

We immediately took out the first leg because we were drooling. And we will leave the second leg of lamb in the oven, open the package so that it gets crispy.

We sharpen the knife sharply and prepare to eat. Vegetables for garnish. The baked leg of lamb is served!

And for those who like meat with a crust, we will invite you to the table a little later, in 10 minutes.

I will accept all comments! P.S. THANK YOU SO MUCH NICHOLAY! Family friend Kolya introduced us to this recipe, so I bow to him!