Lamb recipes with potatoes and meat. Stewed lamb with potatoes

When properly prepared, baked lamb with potatoes turns out juicy with a light, appetizing crust. However, it is important to choose the right spices and not overcook the meat, otherwise the taste of the dish will be unpleasantly surprising. The total time spent is 65-75 minutes.

The meat of young lamb (milk lamb) is ideal for baking, as it has almost no specific odor. Old lamb is dark red in color, so the lighter the meat, the better.

Ingredients for 4-5 servings:

potatoes – 2 kg;
lamb – 1 kg;
onions – 2 pieces (medium);
bay leaf – 4 pieces;
thyme and rosemary - 1 pinch each;
vegetable oil (preferably olive) – 3 tablespoons;
dry red wine – half a glass (can be replaced with plain water);
salt, pepper, spices for meat - to taste.

Recipe for lamb with potatoes

1. Rinse the lamb under running water, dry with paper towels, then cut into pieces 1.5-2 cm thick. It is advisable that at least a small bone remains on each slice of meat.

2. Rub the lamb on all sides with salt and ground black pepper, especially in the cut areas. Place the meat in a deep plate and leave for 15 minutes.

3. Peel the onions and potatoes, rinse and dry. Cut the potatoes into slices or circles at least 1.5 cm thick (preferably 2-3 cm), chop the onion into half rings or strips 5-7 mm thick. If you chop the vegetables too thin, when baking, they will burn before the lamb is ready.

4. Place potatoes and onions in a deep bowl, lightly sprinkle with salt. Stir and leave for 10 minutes to soak.

5. Preheat the oven to 200°C. Grease a heatproof glass baking dish or deep baking tray with vegetable oil. Place potatoes and onions on the bottom layer and lamb on top. Place bay leaves, sprinkle with thyme, rosemary and other meat spices.

6. Bake lamb with potatoes in the oven for 40-45 minutes until cooked. After 10 minutes from the start of cooking, pour dry red wine or plain water over the dish. Open the oven 3-4 times during the entire process and use a tablespoon to pour the liquid and fat that accumulates at the bottom of the pan over the meat.

The readiness of the lamb is checked by piercing the fibers of the meat with a fork or skewer; if the juice that comes out is red, you need to bake for another 5-7 minutes; if the juice is white, the dish is ready.

7. Remove the potatoes and lamb from the oven, let cool for 3-4 minutes, then use a kitchen spatula to place the dish on plates and serve hot. Cold lamb doesn't taste as good! The dish can be supplemented with vegetables, herbs, pickles, creamy, sour cream and tomato sauces.

What is the best way to cook stewed lamb with potatoes?

POTATOES STEWED WITH LAMB.
Fry potatoes and carrots, cut into cubes. Separately, fry the lamb, cut into pieces, and chopped onions. Place everything in a frying pan, add tomato puree, salt and simmer until done.
10pcs. potatoes, 600g lamb, 1 carrot, 1 onion, 1 tbsp. spoon tomato puree, 4 tbsp. spoons of pork fat, salt
LAMB STEWED WITH POTATOES
AND PICKLES
Ingredients:
600 g lamb, 10 potatoes, 2 pickles, 2 onions, 1 tbsp. spoon of tomato puree, 1 tbsp. a spoonful of melted butter or 30 g margarine, 1/2 cup meat broth, 2 tbsp. spoons of chopped parsley, pepper and salt to taste.
Trim the meat from tendons, rinse with cold water, cut into small pieces together with the bones, add salt and pepper, place in a frying pan with heated fat and fry on both sides until golden brown. Chop the peeled onion, fry until golden brown, then add tomato puree, fry for another 5-7 minutes, pour in the strained hot broth and bring to a boil.
Peel the potatoes, wash them, cut them into large cubes and fry them in hot fat. Peel the pickled cucumbers and remove large seeds, cut them lengthwise into four pieces, and then cut each slice into slices.
Place meat and potatoes into portioned ceramic pots in layers, repeating the layers 1-2 times, pour over tomato sauce, close with lids, place in a preheated oven and simmer for about 1 hour until soft.
15 minutes before readiness, add pickles.
When serving, sprinkle the contents of the pots with herbs.
Lamb stew
Sauté finely chopped onion. Cut the meat into eight pieces, pour in boiling water, add chopped carrots, salt, bay leaf and pepper. Reduce by half under the lid. Strain the broth, dilute sour cream in it, whipped with flour fried until creamy and lemon juice. Boil. When serving, pour the resulting sauce over the meat and sprinkle with chopped herbs. Serve with boiled potatoes (can be added 20 minutes before the end to the stew).
700 g lamb, 6 onions, 2 carrots, 5 peppercorns, 2 bay leaves, 100 g butter, 150 g sour cream, 1 tsp. l. flour
Potatoes stewed with lamb
lamb 600 g, 1 carrot, 1 onion, tomato puree 1 tablespoon (or 2 tomatoes), pork fat 4 tablespoons, salt, pepper, dill.

Peel the potatoes and carrots, rinse, cut into cubes and fry. Separately, fry the chopped lamb with onions. Mix everything, put it in a saucepan (or clay pots), add a little broth or water, tomato puree (tomatoes), salt, spices, cover with a lid and put in a preheated oven. Simmer until all ingredients are cooked. Sprinkle with herbs before serving.
I do this in the oven, add onions, peppers, bay. leaf, salt, add water to 1/3 and into the oven
Lamb in cheese crust with potatoes
What you need:
(4 servings)
1 clove of garlic
1 glass of white wine
1 tsp. mustard
0.25 tsp ground black pepper
600800 g boneless lamb
0.5 loaves of white bread
1.5 tbsp. l. grated parmesan
1 bunch of parsley
4 tbsp. l. butter
1 kg potatoes
salt to taste

What to do:
1. Make the marinade. Peel the garlic and chop it. Mix wine, mustard, garlic and black pepper in a bowl.
2. Wash the meat, cut into thin pieces 5 cm long and 34 cm wide. Place in the marinade for 30 minutes.
3. Cut the crust off the bread, finely crumble the crumb, then dry it a little. Wash the parsley, dry and finely chop. Mix parsley, Parmesan and bread crumbs thoroughly.
4. Remove the lamb pieces from the marinade and roll in the resulting breading.
5. Heat 2 tbsp in a frying pan. l. butter. Fry the lamb pieces for 4 minutes. on each side. Remove from heat.
6. Peel the potatoes. Cut each potato in half lengthwise. In a separate frying pan, heat the remaining butter, add the potatoes and fry until half cooked, about 5 minutes. Preheat the oven to 200C. Place the lamb and potatoes in a baking dish, cover with foil and place in the oven for 15 minutes. Serve with finely chopped fresh herbs or green onions.
===
Lamb on the bone with puffed potatoes
For 4 servings:
4 lamb chops on the bone,
6 small potatoes,
vegetable oil,
6 shallots,
2 tbsp. l. olive oil,
6 small champignons,
1 tbsp. l. tomato paste,
300 ml each of lamb and veal broth,
300 ml dessert wine, preferably Madeira,
75 g butter.
Cut the peeled potatoes into circles 3 cm in diameter and 3 mm thick, rinse and dry. Heat them in vegetable oil, heated to 130C, until they begin to swell, but have not yet changed color. Immediately transfer them to oil heated to 180? C. The sudden change in temperature will make the potatoes fluffy and golden brown.
Fry finely chopped shallots and chopped mushrooms in a heavy-bottomed frying pan over low heat in olive oil.
When they turn brown, add the tomato paste and all the broth. Reduce the sauce by half, add wine. Evaporate by half again and wipe. Season, add butter cut into pieces.
Fry the lamb on the grill (or in a frying pan), serve with potatoes and sauce.
500 g lamb
300 g tomatoes in their own juice (or fresh)
1 onion
3 cloves garlic
salt
pepper
vegetable oil
Finely chop the onion.
Finely chop the garlic.
Peel the tomatoes and mash with a fork.
Fry onion and garlic in vegetable oil.
Add meat, salt and pepper, fry on both sides (5-7 minutes on each side).
Add tomatoes, simmer covered for 40-50 minutes.
Bon appetit!

Of all the recipes for stewed lamb with potatoes, the classic Uzbek cooking method deserves the most attention. The dish is called “Zharkop”, its peculiarity is that after adding the ingredients, they are not mixed. As a result, the vegetables are soft, aromatic and juicy, but do not spread. To stew, you need a cauldron or pan with a thick bottom. The total time spent is 90 minutes.

Young lamb is ideal - elastic meat of a light red hue with white streaks. If the fat is very yellow and the meat is dark red, it means it has been stored for a long time. You can use any part; ribs and steak are very tasty.

Ingredients:

lamb – 400 grams;
potatoes – 1 kg;
vegetable oil for frying – 50 ml (can be replaced with lamb fat);
onions – 2 pieces (medium);
carrots – 1 piece;
tomato juice – 100 ml;
red bell pepper – 1 piece;
water – 400 ml;
salt, spices (ground allspice and black pepper, cumin, coriander) - to taste.

For greater authenticity of the dish, it is advisable to use lamb fat, which can be cut from pieces of meat, instead of vegetable oil for frying.

Recipe for stewed lamb with potatoes

1. Cut the lamb into pieces of arbitrary shape.

2. Heat a frying pan with vegetable oil or fat. Fry the meat over high heat on both sides until golden brown.

3. Transfer the lamb to a cauldron or saucepan with a thick bottom. Add salt and spices to taste.

4. Peel the onion, chop into thin rings, and place on top of the meat. Add the next layer of carrots, cut into medium-thick slices.

5. Wash the potatoes, peel them, cut them into large pieces, then place them on top of the lamb with vegetables.

6. Add red bell pepper (cut into small pieces) as the last layer. Pour tomato juice evenly over the dish. Pour in water. Add salt and other seasonings and spices.

Before stewing

7. Bring the contents of the cauldron (pan) on the stove to a boil, then reduce the heat to a minimum and cover with a lid. Simmer the lamb and potatoes for 60 minutes without opening the lid or stirring the dish.

8. Divide the finished Uzbek “Zharkop” into portions and serve hot. Cold lamb tastes much worse.

In regions where there is no sheep farming as such and lamb cannot be found even on the market, there is a profitable business - small sheep farms in the suburbs or near busy highways, where you will be offered fresh lamb upon request. Why is this beneficial? Because lamb is a special meat that lovers will not agree to replace with any other, and there will always be those willing to travel several tens of kilometers for the main ingredient of their favorite dish.

For lovers of lamb, and not only for them, our recipe today is meat with side dishes, cooked in one pan, but separately from each other.

Ingredients:

lamb (thigh) – 0.8 kg;
spices for lamb (rosemary, cumin), salt and pepper - to taste.;
onions – 2 medium heads;
potatoes – 1 kg;
spices for potatoes - to taste.

Number of servings: 5
Cooking time: 3.5 hours

How to stew lamb with potatoes

1. Wash the lamb and cut it into portions.

2. Place the meat in a deep container, cover with spices, salt and pepper.

3. Peel the onion, wash it and cut it into thin half rings.

4. Place the lamb in a deep pan.

5. Form a “hat” of onions on top of the meat. Press the onion on top with a plate that fits the diameter of the pan, and place a heavy cup on it (the meat should not protrude). Turn on very low heat and simmer the meat without opening for about 2 hours.

6. Peel the potatoes, cut out the black spots, wash and cut into medium cubes. Then add spices for potatoes and mix evenly.

7. After 2 hours, place the potatoes on top of the onions, cover them tightly with a plate again and simmer over low heat for about 1.5 hours.

The issue is, of course, controversial, but it is believed that stewed lamb with potatoes is a Greek dish. Today we will tell you several recipes for preparing this hearty and tasty dish. For some reason, many people are prejudiced against lamb. There is only one reason - they don’t know how to cook it properly. If everything is done as needed, the meat will be juicy and tender. And if you don’t like the smell, you can remove it by soaking the lamb in water for 30-60 minutes with the addition of lemon or vinegar. But this is a matter of habit.

Cooking lamb with potatoes in a pressure cooker

Let's start our recipes with the simplest - we'll prepare the dish in a pressure cooker, although you can do it in a very ordinary saucepan. We will need: lamb meat - one and a half kilograms, red and black pepper, salt, flour, olive oil - five tablespoons, garlic - one clove, one onion, white wine - 150 ml, lemon juice - 50 ml, potatoes - one kilogram, water - one glass. Now we’ll tell you how to prepare stewed lamb with potatoes in a pressure cooker. Salt the pieces of meat, pepper and roll in flour. Heat olive oil in a saucepan and fry until golden brown.

Finely chop the garlic and onion, add to the pan and fry for another three minutes. We extinguish with wine, pour out water and lemon juice. Close the lid of the juicer and cook for about 20 minutes. Next, add potatoes, cut into large cubes, and carrots into slices. Close again and simmer for 10 minutes. At the very end, if desired, add a little parsley or basil. You need more time in the pan. Roast lamb with potatoes is ready. Serve with any vegetable salad and feta cheese.

Recipe for lamb with potatoes in a slow cooker

If you entrust the task to a slow cooker, then almost any dish will be easier to prepare, including lamb. And if you add different vegetables and don’t skimp on seasonings, the result will be super, with a rich and rich taste and incredible aroma. Necessary ingredients: lamb - one kilogram, one onion, the same amount - carrots, vegetable oil - four spoons, potatoes - 500 grams, various spices for meat. So, we cook potatoes with lamb in a slow cooker.

We start with the onion - peel, rinse and cut into half rings. Pour a little vegetable oil into the multicooker bowl, add the onion, turn on the “Baking” mode and fry for 45 minutes. Meanwhile, peel the carrots, potatoes and cut into large pieces. Place the meat on top of the onion, sprinkle with spices, sparing them, and vegetables on top. Switch the multicooker to “Stew” and set the time to 3.5 hours. After this time, the lamb stew with potatoes is ready. Decorate with herbs, pour sauce, such as ketchup, and serve.

Cooking lamb in a cauldron

To do this, you need to prepare the following ingredients: one kilogram of lamb meat, for example, neck, 300 grams of fat tail fat, one kilogram of potatoes, two carrots, two or three onions, hot pepper, salt, spices, red and black pepper. And now about how lamb and potatoes are prepared in a cauldron. First of all, it is necessary to render fat from fat tail fat.

Therefore, before this, we’ll prepare the cauldron, since we don’t use it every day and it’s probably not in the best condition. So, pour one and a half glasses of water into it and boil for five minutes. As a result, the old fat will float to the surface of the water, we drain it, and we again have a clean container. Place the diced lard in a cauldron and wait for the fat tail to lose all its fat. We take out the cracklings; you can use them to make a delicious appetizer with cilantro, onions and salt.

We continue to cook roast lamb with potatoes in a cauldron

Fry the potatoes in boiling oil, just a little, until golden brown. We take it out and do the same with the meat. We take it out and put everything separately. Place the carrots, cut into large rings, into the oil for 30-40 seconds.

Then we reduce the heat, scoop out the excess oil and begin to fill the cauldron: potatoes, meat and carrots, then salt the dish and add spices and coriander. Place the onion, cut into rings, on top, close the lid and simmer for 60 minutes over low heat. Then, enjoying the aroma, open the cauldron. Take out the pepper and mix the ingredients. Let it simmer for a couple more minutes, stirring and increasing the heat. Ready, you can serve, garnished with cilantro.

Recipe for lamb with potatoes and mushrooms in pots

If you cook any food in pots, it will have a special aroma and taste. We will also try to make a magnificent dish of lamb with potatoes in pots, adding mushrooms. For this we will need: 500 grams of meat, 250 grams of mushrooms, two onions, six to seven potatoes, three tablespoons of vegetable oil, 200 grams of cream, a glass of water, spices and salt. It is very important to choose the right lamb.

The animal should not be old, as its fat has a characteristic odor, which can ruin the entire taste of the dish. Take a piece from the neck or ribs, no more than three years old. The fat should not be yellow, the normal color is white. And it’s better to cut it off and add bay leaves, dried herbs, a khmeli-suneli mixture or other favorite spices.

Cooking recipe

Wash the meat and cut into medium-sized cubes. Cut the mushrooms into thin slices, preferably champignons. In a frying pan, using a little vegetable oil, fry the lamb with mushrooms until a golden brown, light crust appears. Peel the onion and cut it into half rings. Add to the frying pan with the mushrooms and meat, fry for a few minutes and place in ceramic pots on the bottom. Peel the potatoes and cut them, like the meat, into medium-sized cubes. If you first fry it in a frying pan, the taste of the dish will be noticeably brighter.

We transfer the potatoes into a pot, pour water and put them in the oven. Roasting time for meat and vegetables is 30 minutes, until the lamb is completely cooked. After this, pour cream into the pots, add spices, salt and cover with a lid. Cook for another 20 minutes and the lamb stewed with potatoes and mushrooms is ready. Serve to the table by adding finely chopped greens to each ceramic container. Bon appetit!