Recipe for roasting lamb leg roll. Leg of lamb baked in the oven - the most delicious recipes for original dishes

Good day everyone!
I've had a recipe for this roll in my head for a long time, and it finally worked out that all the ingredients were available.
We bought lamb at the agricultural fair and after cutting it there were 2 small plates of the peritoneum-sidewall left. Usually we twist them into minced meat.

But not this time :) This part of lamb consists of a layer of meat and lard, and if it is cooked well, it is very tasty.
I washed these plates well.
It would have been possible to wrap the roll using just these alone, but I decided to make a filling for it.

To do this, I cut the lamb flesh into small cubes.

I put all the meat together in a wide plate, salted it, peppered it, and sprinkled it with basil.

Closed the lid for about half an hour.

I flattened the sidewall layer on the foil.

I laid some of the filling on this layer and rolled it up as tightly as possible. Immediately wrapped it in foil, still sealing the roll.

It turned out something like this. The second roll was wrapped in the same way.

I placed the rolls in food bags and tied them with string. (Thanks to my friends on the site, I wouldn’t have guessed it myself:))
I put these 2 rolls in another bag.
I placed a napkin on the bottom of the pressure cooker and the rolls on it. They floated to the surface and I had to press them down with two plates :))
From the moment of boiling, I cooked the rolls for 1 hour. Unfortunately, water got into them. I don’t know why, I tied it well, the bags are new :(

The rolls are cooked, just need to cool. To do this, I took them outside.

Some of the lamb fat melted out and solidified into white grains. The cooled roll cuts well.

This is what the roll looks like. I liked the taste very much, there is a sweet honey note and light plum sourness and basil. For my taste, all this was successfully combined with lamb. By the way, there was no need to worry; water only got into the outermost bag.

You can eat it with sauce or put it on bread in the form of a sandwich.
Bon appetit!. Thanks to everyone who looked at the recipe :))

P.S. I think similar rolls can be made from any meat :)

Cooking time: PT01H40M 1 h 40 min.

Approximate cost per serving: 70 rub.

I prepared this dish for the festive New Year's table. Actually, baked in the oven, it’s almost a traditional dish for our family on the New Year’s table. This time I decided to complicate the task a little for myself as a cook, but to simplify it for the “end consumer”. That is, among others, for yourself at the stage of consumption.

The main thing in cooking lamb in Russia is the quality itself. Of course, there are various remote regions such as Buryatia, where this issue does not arise. Closer to us is Khakassia, everything is fine there too. So, I prefer to take the meat of this wonderful animal, which feeds exclusively on natural products and enjoys the southern (by Siberian standards, of course) sun, exclusively of Khakassian origin.

So, the recipe for leg of lamb roll.

What do you need?

What to do?

1. Remove the meat from the bone. This should be done with a sharp knife, slowly, if possible so that the meat retains the structure of a thick, dense ribbon.
2. Making transverse cuts from the inside, unfold the “tape” into a “machine-gun” one, as thin as possible.
   
3. Cut the garlic cloves into pieces.
   
4. Remove the leaves from the rosemary sprigs.
   
5. Stuff the meat with garlic. Then add salt, place cilantro on one side and rosemary leaves on the other.
   
6. Spread a thin layer of adjika over the entire inner surface.
   
7. Carefully roll the roll, tie it with thread and grease the top with the remaining adjika.
   
8. Place the roll in a baking bag, tie the bag tightly and place in the oven preheated to 200 degrees for 50 minutes.
   
9. Remove and open the package (if it has not burst).
   
10. Let the meat rest a little.
    
11. Slice and enjoy the taste, accompanied by a salad mix and fresh vegetables. And, of course, dry red wine.
    

Bon appetit!

Lamb baked in the oven in foil has a beautiful appearance and a unique aroma. Dishes made from it will decorate not only your everyday table, but also any celebration. And the right marinade will help you make the meat incredibly tender, soft and incredibly juicy. Let's learn some secrets on how to cook lamb in the oven in foil.

Lamb baked in foil

Ingredients:

• lamb – 1.5 kg;
• onion – 2 pcs.;
• – to taste;
• wine vinegar – 0.5 teaspoon;
• spices.

Preparation

We wash the meat, make small cuts on top and fill them with chopped bay leaf and garlic. After this, rub with spices and set aside. In a bowl, mix olive oil with vinegar, aromatic herbs and coat the lamb with this mixture. We clean the onion, chop it into half rings and place it on a sheet of foil. Place the meat on top, wrap everything tightly, shake well and put it in the refrigerator for 4 hours. After this, bake the dish in a preheated oven for 3 hours until cooked.

Recipe for lamb in the oven in foil with vegetables

Ingredients:

• lamb – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 5 pcs.;
• tomatoes – 3 pcs.;
• water – 0.5 tbsp.

Preparation

We wash the meat and rub it with spices. We process the vegetables and chop them coarsely. Then we cover the mold with a sheet of foil, put the lamb and vegetables in the mold, sprinkle with vegetable oil and pour in a little gadfly. Wrap tightly and place the dish in a preheated oven for 1.5 hours, selecting a temperature of 200 degrees.

Lamb baked in foil in the oven with dried apricots

Ingredients:

• lamb – 3 kg;
• dried apricots – 100 g;
• garlic – 3 cloves;
• olive oil – 3 tbsp. spoons;
• rosemary - to taste.

For the sauce:

• dried rosemary;
• meat broth – 600 ml;
• flour – 1 tbsp. spoon.

Preparation

We coat the carcass with butter and use a knife to make small cuts across the entire surface of the meat. Mix peeled garlic with dried apricots, rosemary and stuff the lamb with this mixture. Then rub with spices and place on a sheet of foil. Wrap tightly and bake for 2 hours. Without wasting time, prepare the sauce: add flour to the meat broth, boil and add spices and rosemary. Before serving, pour this mixture over the lamb and decorate with chopped herbs if desired.

Lamb with potatoes in foil in the oven

Ingredients:

• lamb pulp – 500 g;
• potatoes – 2 pcs.;
• sour cream – 2 tbsp. spoons;
• spices.

Preparation

Cut the lamb into pieces. Peel the potatoes, chop them into small slices and mix with the meat in a saucepan. Then add sour cream, add seasonings and mix thoroughly. Cover a baking sheet with foil, lay out the lamb and potatoes, wrap and bake at 200 degrees for about an hour.

Lamb roll in the oven in foil

Ingredients:

Preparation

Peel the garlic, chop it and mix it with tomato paste, sauce and chopped herbs. Then add flour, sugar and mix. Separately, beat the egg with sour cream and mustard. Cut the meat into thin layers and lightly beat. Add some salt and pepper to taste, coat one piece with tomato paste and roll it into a tight roll. Grease the second slice with sour cream sauce and wrap it around the prepared roll. Third - again coat with tomato paste and wrap the first two, etc. Wrap the multi-layer meatloaf in foil and bake in a preheated oven for 1.5 hours.

Young lamb is highly valued for the high content of nucleic acid in its fat. But it is not always possible to preserve the complex of nutrients during heat treatment. Lamb in the oven in foil is one of the cooking methods in which this is possible.

Lamb baked in the oven is a spectacular meat dish that goes exquisitely with other colorful appetizers on the holiday table.

To complete the recipe you need:

• a piece of pulp weighing 1.5 kg;
• large head of garlic;
• 3 sprigs of rosemary;
• a piece of butter;
• salt.

Cooking method:

1. The pulp is washed, dried with paper towels and cut in three places on one side, and in three on the reverse (the depth of the cuts is no more than 3 cm).
2. The meat is stuffed with cloves of garlic and sprigs of rosemary, then rubbed with salt and wrapped in foil, pre-greased with oil.
3. The baking sheet with lamb is placed in an oven preheated to 180 °C for 1.5 hours.

With potatoes

In terms of the presence of protein, lamb meat is not inferior to beef. But the cholesterol in the former is 4 times less, which makes lamb a very valuable product.

To create a nutritious dish that does not require a separate side dish, you need:

• 1 kg of meat;
• 2 times more potatoes;
• 2 onions;
• bay leaf, oregano and other spices;
• salt;
• vegetable oil.

Lamb with potatoes is prepared as follows:

1. While the oven is preheating to 200 °C, the washed and dried lamb is cut into portions. They are rubbed with salt and pepper and placed in a greased baking dish.
2. Vegetables are cut into discs and mixed together with salt and pepper in a deep bowl.
3. After 15 minutes, the vegetable mixture is laid out on top of the lamb.
4. The contents of the mold are seasoned and covered with foil, after which the container is sent to the oven for 40 minutes.
5. After the specified time has passed, the foil is removed and the dish continues to bake for another 7 to 10 minutes.

Cooking with vegetables in the oven

Fresh vegetables add even more flavor and juiciness to already delicious meat.

To create an appetizing dish you need to prepare:

• ½ kg lamb;
• 3 potato tubers;
• carrots;
• onion;
• 2 tomatoes;
• a stack of vegetable oil;
• 100 ml water;
• salt and spices.

Preparation stages:

1. The washed and dried piece is salted and rubbed with spices.
2. All vegetables are cut into large slices.
3. Lamb is placed in a fireproof dish in the center and surrounded with vegetable pieces in a circle.
4. Water and a little sunflower oil are added to the dish, after which the mold is covered with foil.
5. Lamb and vegetables are baked in an oven preheated to 200 °C for about 1.5 hours.
6. Remove the foil 10 minutes before the end of cooking.

How to deliciously bake a leg of lamb in foil

Another variation of preparing lamb meat involves the presence of:

• 1 leg of lamb;
• 10 peppercorns;
• 5 sprigs of rosemary;
• a small amount of sunflower oil;
• 2 heads of garlic;
• salt.

The step-by-step instructions for executing the dish consist of the following steps:

1. Crushed spices, chopped rosemary and garlic gruel are mixed in a bowl.
2. Oil is added to the aromatic mixture.
3. The leg is rubbed with spices and salt, and then wrapped in film and placed in the refrigerator for 10 hours.
4. Before cooking, the lamb is kept on the table for 30 minutes while the oven is preheated to 200 °C.
5. The lamb is baked, wrapped in foil, for 2 hours.

Bake the shoulder blade in the marinade

You can deliciously bake lamb weighing 2.5 - 3 kg in a marinade from:

• heads of garlic;
• 70 ml sunflower oil;
• 5 g cumin;
• a small amount of paprika and ground pepper;
• pinches of coriander;
• salt.

The work progress consists of performing the following manipulations:

1. The garlic is peeled and turned into pulp.
2. Garlic mass, sunflower oil, these and other spicy spices, and salt are mixed in a bowl.
3. Cuts are made in the shoulder no more than 2 cm deep, after which the meat is rubbed with marinade and sent to the refrigerator, wrapped in a bag, for a day.
4. The prepared lamb is baked for 2 hours in foil in an oven preheated to 200 °C.

Lamb ribs recipe

The dish turns out juicy, with a rich taste, if the ribs are pre-marinated.

To create a culinary creation you need:

• 800 g ribs;
• ½ lemon;
• a shot of soy sauce;
• bay leaf;
• ground pepper and salt.

Sequence of cooking steps:

1. The ribs are washed and dried with paper napkins.
2. Garlic is crushed and mixed with salt, herbs and soy sauce.
3. The lemon is cut into slices, which are immediately mixed with lamb ribs.
4. The prepared dish is marinated for 2 hours, after which it is laid out on a baking sheet.
5. The dish is placed in a hot oven (200 °C) for 1.5 hours.
6. Lamb is baked under foil.

Lamb roll in the oven in foil

You can surprise your guests by preparing an original roll.

It is prepared from:

• 800 g lamb;
• 30 ml tomato paste;
• the same amount of sour cream and Tabasco sauce;
• eggs;
• greenery;
• mustard;
• 2 cloves of garlic;
• a small amount of flour and granulated sugar;
• salt and spices.

To prepare the lamb roll:

1. The garlic is peeled, crushed and mixed with tomato paste, sauce and chopped herbs.
2. Flour and a pinch of sugar are added to the mixture.
3. In a separate bowl, beat the egg with mustard and sour cream.
4. The washed and dried meat is cut into strips that are slightly beaten.
5. The layers are greased with tomato sauce one after another, and the remaining ones with sour cream.
6. A multi-layer roll is assembled, tied with twine, wrapped in foil and placed in an oven preheated to 200 °C for 1.5 hours.

Lamb is a dietary and very juicy meat, from which you can easily prepare very appetizing dishes in the oven.

If you manage to buy a good piece of boneless lamb, you don’t have to think twice about what to cook with it. Instead of traditional shish kebab or pilaf, make a better roll, and we will tell you how to make a delicious lamb roll. There is no comparison with store-bought rolls and sausages - everything is natural, and the taste and aroma are simply amazing! Of course, because such an aromatic and flavorful bouquet is collected here that such a lamb roll will decorate the festive table. By the way, if someone doesn’t really like the somewhat specific smell of lamb, then you can rest assured: you can’t feel it at all here, the spices and seasonings simply overwhelm it.
In the East, where pork is prohibited by Muslim tradition, lamb is the most popular type of meat. And one cannot help but admit that over the centuries, many simply delicious dishes have appeared here, where the taste of lamb is complemented by a wide variety of additives. You can also cook or. A is an excellent example of how you can harmoniously combine meat and vegetables.

To make lamb meatloaf, you will need:

lamb pulp - 800 g
tomato paste – 1 tbsp.
Tabasco sauce – 1 tbsp.
sour cream – 1 tbsp.
sugar – 1 tsp.
mustard – 1 tsp.
flour – 2 tsp.
garlic – 1 clove
dill and parsley – 1 bunch
eggs – 1 pc.
salt, ground black pepper - to taste

How to make lamb meatloaf.

1. Pass the garlic through a garlic press. Finely chop the greens.
2. In a bowl, mix tomato paste, Tabasco sauce, sugar, 1 tsp. flour, chopped garlic and a pinch of chopped herbs.
3. In another bowl, mix the egg with sour cream, 1 tsp. flour, mustard and a pinch of chopped herbs.
4. Cut the lamb fillet into thin layers (preferably approximately the same size) and beat well. Salt and pepper each layer to taste.
5. Grease one layer with the first mixture (with tomato paste) and roll it tightly into a roll. If the layers are small, you can make several separate rolls, the main thing is to follow the technology for assembling the rolls.
6. Grease another layer with the second mixture (with sour cream) and wrap it around the first roll.
7. Grease the next layer again with the mixture with tomato paste, wrap it, etc., until the mixture and layers of lamb are finished. As a result, we will get multi-layered lamb rolls.
8. Tie the rolls with thread and place them on a baking sheet in the oven, preheated to 200°C, for 1.5 hours. Cool the finished rolls, remove the threads and place under a press. Serve cold, cut into slices and beautifully arranged on a platter.