Tender lamb in the oven. Oven baked lamb recipe

Lamb dishes are ideal for true connoisseurs of original tastes. As a rule, the most delicious meat is the one cooked over charcoal. But if it is not possible to roast meat over an open fire, then lamb in the oven turns out no less tasty and aromatic. If you managed to get milk lamb meat, then you have every chance of preparing not just a meat dish, but a real culinary masterpiece.

To make the lamb juicy and not repulsive with its specific taste, it is better to marinate the meat and use foil for baking. This is the only way you will get an amazing dish with a delicious aroma. So, here is lamb in foil. Write down the recipe!

Ingredients:

Lamb weighing 1.5 kg;
two onions;
1 tsp. wine vinegar.

Cooking method:

1. First of all, we will marinate the lamb; to do this, you need to make not too deep cuts in it and fill them with a mixture of chopped garlic and bay leaf. Then rub the piece with any spices of your choice.
2. In a bowl, combine olive oil with vinegar and add some herbs. Lubricate the lamb with the spicy marinade.
3. Place onion rings on a sheet of foil and meat on top. We wrap it and first leave it in the refrigerator for four hours, and then in the oven for three hours.

Cook in a large piece on a baking sheet

To bake whole lamb, you can take the pulp, or better yet, a rack of young lamb. For spices, use rosemary and rhubarb. You will get a festive dish with notes of French Provençal herbs.

Ingredients:

Rack of lamb;
a glass of red wine;
half a cup of brown sugar;
three tablespoons of olive oil;
five cloves of garlic;
220 g rhubarb;
five heads of sweet onions (shallots);
two branches of rosemary.

Cooking method:

1. First, make caramel in a frying pan from sugar and half a glass of water. Then pour in the wine and after the drink has reduced by half, remove it from the stove.
2. Heat the oil in a frying pan and saute the garlic slices with rosemary sprigs in it. In a few minutes you will feel the amazing aroma of seasonings, which means you can lay out the meat and fry it until it is a beautiful shade.
3. Transfer the fried rack to a baking sheet and bake for half an hour (temperature 180°C).
4. Fry the onion boats in the same spicy oil, then add the rhubarb strips, pour in the wine mixture and simmer the sauce until thick.
5. Serve the baked rack of lamb with aromatic sauce.

Baking recipe in the sleeve

You can cook delicious lamb in the culinary sleeve. But before moving on to the cooking process itself, use our recommendations.

Place the meat in water with a tablespoon of salt and the juice of one lemon, and leave overnight. This will make the lamb more tender.

Lamb baked in a sleeve with dried apricots turns out to be incredibly tasty; such dried fruits only increase the refinement of the taste of the meat.

Ingredients:

Mutton;
dried apricots;
two cloves of garlic;
60 ml white semi-sweet wine.

Cooking method:

1. Rub the lamb meat with any spices, chopped garlic and pour wine over it. If you took our advice and soaked the meat in a salty solution with lemon, then you no longer need to salt the meat. We forget about meat for two hours.
2. Make cuts on the lamb to put pieces of dried apricots into them.
3. Place the stuffed meat in the sleeve and bake for 40 minutes (temperature 200°C).

Baked lamb in soy sauce

Not all gourmets prefer lamb, but if you know how to properly cook lamb in the oven, such a meat dish can easily become your favorite.

The main thing is to choose a marinade that will not spoil the dish, but will bring it to perfection.

Ingredients:

Mutton;
five small onions;
six cloves of garlic;
two branches each of rosemary and thyme;
soy sauce;
paprika, bay leaf;
olive oil.

Cooking method:

1. Take a medium-sized piece of lamb and marinate it in a mixture of oil, soy seasoning, chopped garlic, paprika and thyme.
2. You can bake the meat in the sleeve; to do this, put onion rings in a bag, distribute the lamb with rosemary sprigs and bay leaves on top.
3. Cook the meat for 1.5 hours at 200°C. 15 minutes before the end of the process, the sleeve can be cut to obtain an appetizing crust on the surface of the meat.

With potatoes and garlic

Preparing a festive lamb dish is quite simple. To do this, it is better to take a leg of lamb, and with it potatoes and garlic, as well as some herbs for flavor.

Ingredients:

Leg of lamb;
two heads of garlic;
potato;
lemon;
1 tsp each dried thyme and oregano;
two to three tablespoons of olive oil.

Cooking method:

1. Place the leg of lamb on a baking sheet, make several punctures in it and fill them with garlic cloves.
2. Place potato and garlic slices around the meat, pour oil, squeezed lemon juice, spices and herbs over everything. Pour in a little hot water and start baking the lamb and potatoes, first for 15 minutes at 220 degrees, and then for an hour at 190°C.
3. After this time, stir the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.

With lemon, thyme and mustard

A real delicacy can be prepared from young lamb meat. Thanks to herbs and marinade, the meat turns out tasty, tender and appetizing.

Ingredients:

1. Lamb loin.
2. Five tablespoons of ghee.
3. 1 tsp. Dijon mustard and fresh thyme.
4. Two pinches of lemon zest.

Cooking method:

1. For the marinade, mix oil, zest, mustard, dried herbs and salt. Carefully rub the loin, cut into portions, and leave for six hours.
2. Place a baking sheet with foil on the lower level of the oven, and place the meat on the wire rack.
3. Fry the lamb for half an hour, turning the pieces over from time to time.

Lamb in a pot in the oven

You can cook many delicious meat dishes in pots, including lamb with vegetables, cereals or dried fruits.

Ingredients:

Lamb (pulp);
several cloves of garlic;
160 ml meat broth;
coriander, thyme, rosemary, oregano;
five tomatoes;
blend of peppers

Cooking method:

1. Cut the lamb into small pieces and fry for eight minutes in a frying pan with a small amount of oil.
2. Place the meat in pots, sprinkle it with a mixture of dried herbs and chopped garlic, cover with tomato slices and add chopped herbs if desired.
3. Cover the pots and simmer the dish for two hours (temperature 180°C).

How to cook with vegetables

If you decide to cook lamb, then bake it in the oven along with vegetables. The meat turns out juicy, and the dish itself is bright and truly festive.

Ingredients:

Mutton;
three potato tubers;
carrots and onions;
three tomatoes.

Cooking method:

1. Sprinkle the lamb with salt, pepper and other spices of your choice.
2. Cut the potatoes into four wedges, tomatoes into small pieces.
3. Place the meat in the form, distribute the vegetables around it, sprinkle the ingredients with oil, add a few more spices and herbs.
4. Bake the food for 1.5 hours. You can cover the lamb with foil and remove it 15 minutes before it’s ready. This way the meat won’t burn and it will turn out juicy with an appetizing crust.

You can also bake lamb in a baking oven; the meat will be soaked in the juices of the vegetables and will turn out even more tender and soft.
To prepare a truly delicious lamb dish, you will need young lamb meat (up to three months). Such a product is not only more delicate, but also does not have such a specific odor and is rich in nucleic acid, which is necessary for our health. If you couldn’t find young meat, then you can buy lamb no older than 18 months. Of course, such meat already has a smell, but a properly selected marinade and spices will help get rid of it. And most importantly, choose only fresh product for cooking.

I don’t use marinade for lamb in the oven often, but I still use it. The disadvantages of this cooking method are time. A ram is not a chicken. To properly marinate a large piece of meat, you need at least several hours, and for some recipes even days. A significant plus is that the meat turns out very tender.

I've come across the opinion that only bad meat is marinated to hide defects, or that marinating makes lamb rubbery. To be honest, I have NEVER encountered the latter. And I’ve never held “bad” lamb in my hands either. That's what marinating with seasonings really does - it changes the flavor of the meat. Those. if the meat has too much of a lamb smell that you don’t like, then marinating will help. If the smell, on the contrary, is weak and almost absent, and you want to preserve it, strong seasonings should be avoided; it is better to do it purely with salt and pepper. Well, now let's look at a clear example of how to marinate a leg of lamb for baking in the oven?

First, you need to remove the outer films from it and, possibly, remove excess fat. What is "excess fat"? If you are going to eat the lamb hot, then there can be no excess fat on the leg. But if it’s cold, then it makes sense to cut off the thick pillow; it won’t taste good when it’s cold.

If you have a large leg of lamb like mine (up to the spine), then the bones of the spine and pelvis are also removed. Marinating, strictly speaking, has nothing to do with it, it’s just that it will be more convenient to cut it later. We remove the head of the femur from the joint, and cut out all the other bones from the thick part of the piece. Can be used to cook broth.

Our marinade will consist, in fact, of two parts - pasta and wine. For the paste, peel the garlic and crush it with salt and herbs, adding vegetable oil to the paste. Tear off the leaves from the branches of fresh herbs, discard the rough branches; they are not needed in this recipe.

We poke several large pockets in the muscles. Do you see how my knife went deep and how thick it is? Really big ones, not like stuffing with garlic.

Use a teaspoon to distribute the seasoning paste into the pockets.

Coat the entire surface of the leg with the remaining paste. Here you can add a little more oil and salt.

Place the leg in some deep container and pour white wine over it. Yep, right on top of the pasta you just spread. We cover the container with the leg on top with film and marinate the lamb in wine at room temperature for 2-3 hours, turning it over from time to time (you will have to remove the film and re-stretch it each time, so it’s better to take something thick). You can marinate in the refrigerator this way for longer.

Calculating the baking time for lamb, everything is written there in great detail, I don’t see the point in repeating this information here. The only thing is that you need to water it with the same marinade in which the leg was marinated. I mean, fish it out of it, bake it on a baking sheet without marinade, and collect the marinade in a jug and then use it for basting, if necessary. The baking time does not change in any way, with or without marinating.

And the result after marinating will be a little different, like this. Do you see the difference in the color and texture of the meat? I usually always use the same temperature regime under my feet, i.e. The marinade makes all the difference. With it, my lamb turned out literally pearl pink.

Well, did I manage to tempt anyone into trying to marinate a leg of lamb for baking in the oven?

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 along with lamb, prepare a vegetable side dish - 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.

In fact, you can prepare a large number of delicious dishes from lamb. For example, roast, various soups, pilaf. This list can be continued for a very long time. There are some secrets in cooking lamb. Having mastered them, even an inexperienced novice housewife will be able to prepare a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

Don't overcook lamb. Properly fried meat will be very tasty and juicy.

Interesting!

Previously, lamb was considered a symbol of spring. In those days, this type of meat could only be consumed in the spring. Now lamb can be eaten throughout the year.

The main thing, of course, remains the correct preparation of this meat. If you do everything as written in our instructions, you will get a truly delicious product that will decorate both the festive and everyday table. Your family will definitely appreciate your efforts.

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with photo. This step is very important, because if you choose tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant to the taste. And here all the cooking secrets will not help you. Therefore, you should take your choice of lamb seriously.

First of all, pay attention to light meat with white elastic veins. Old lamb meat usually has a red tint and yellow fat. You are unlikely to make a tasty dish from it, no matter how hard you try. Therefore, pass by such meat, and turn your attention to the meat of a young lamb. The most successful and delicious dishes can be prepared only from it.

If the meat has an unpleasant odor, then this indicates that this is the meat of an old sheep. Another option is that the ram was not castrated. This kind of meat is also not worth taking, because the unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, aromatic and juicy piece of meat that has just been taken out of the oven? And if on it...

Depending on what you are going to do with the lamb - boil, fry or bake - you should choose different parts of the lamb.

Neck, brisket or shoulder meat are good for cooking. For frying, choose the back leg. If you decide to cook lamb cutlets, then take the neck or again the shoulder blade. The back leg is as good for baking as it is for frying.

How to properly cut lamb meat so that you can bake it in foil in the oven

This matter also has its secrets. First, remove any inedible film from the meat and remove any surface fat. If there is a lot of this fat, the taste of the food will greatly deteriorate. But you shouldn’t remove all the fat either. The remaining part will give the meat additional juiciness.

It is best, of course, to take fresh lamb rather than frozen. If you have frozen lamb, it is not recommended to refreeze it.

Now let's look at the secrets of cooking lamb, which we wrote about at the very beginning of the article.

• Under no circumstances should you keep lamb on the fire for an excessive amount of time. This will cause the meat to become dry and tasteless.
• One of the best options for cooking lamb is baking it in foil or in a sleeve. This way the meat will turn out tasty, tender and juicy.

• The best option before cooking is to marinate the lamb in a sauce of your choice.

The sauce will help cover up the unpleasant smell of the meat and add juiciness and piquancy to the dish. For this purpose, it is best to use a sauce made from sour apples and garlic. It is very good if you have time and you can leave the meat in the marinade for ten or twelve hours. In this case, it will be more convenient to marinate the lamb overnight, and in the morning you will receive meat ready for cooking. But still, if you don’t have time to wait, then you can marinate the meat for one hour.

• Lamb loves spices very much. They make the taste of meat even more piquant and interesting. You can use all the seasonings you like here. But even in this case, you need to know when to stop.

• Lamb is best served immediately after cooking, that is, warm. When the lamb cools down, it will lose its flavor.
• When frying, it is important to consider the location of the meat. It's best to place it fat side down. This will make the dish juicier and tastier.

Let's now look at a few recipes with photos of cooking lamb in foil and a sleeve in the oven.

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If you have never cooked lamb and want it to be tasty and juicy, then this recipe is for you. Due to the fact that the meat will be baked in its own juices, the dish will turn out truly delicious. Large pieces of meat, such as a leg, work well for this dish.

Ingredients:

• lamb meat – a kilogram or one and a half,
• 2 medium-sized onions,
• 4 cloves of garlic,
• black pepper,
• Bay leaf,
• basil,
• olive oil (but you can also use sunflower oil),
• hot pepper – 1 piece,
• half a teaspoon of wine vinegar.

Preparation:

• First, the meat needs to be prepared for further cooking. Read above how to do this correctly. After this, peel the garlic and divide the cloves into 4-5 parts. We will stuff the lamb with these slices. After this, finely break the bay leaf and chop the meat with it in the same way as with garlic. Then rub the meat well with salt and pepper.
• Let's prepare the sauce for our meat. To do this, mix olive or vegetable oil with wine vinegar, add aromatic herbs and spices. Rub this sauce over the lamb.

• Now get to the onions. It needs to be peeled, washed and cut into rings. Place the chopped onion in a baking sleeve. Place the meat on top of the onion. Shake the contents of the sleeve slightly and place in the refrigerator. There the meat should be marinated for about four hours.
• After four hours, remove the sleeve with meat and bake it in the oven for three hours at a temperature of two hundred degrees.

Ingredients :

• lamb meat in the amount of half a kilogram,
• 5 potatoes,
• 1 carrot,
• 1 onion,
• ripe tomatoes – 3 pcs.
• You will also need spices, vegetable oil and water in the amount of half a glass.

Preparation:

• There is no need to cut the meat, we will cook it as a whole piece. It needs to be grated with salt, pepper and spices to your taste.
• Now get to the vegetables. They need to be peeled, washed and cut into large pieces.
• Place meat and vegetables in a baking dish. Pour vegetable oil over everything and add half a glass of water to the mold.
• Then cover the pan with foil and place it in the oven, which must be preheated to two hundred degrees.
• Bake the lamb in this form for an hour and a half, then remove the foil and leave the meat in the oven for a while longer so that it can brown.

Ingredients:

• 3 kilograms of lamb,
• half a liter of lamb broth,
• 100 grams of fresh apricots or dried apricots,
• 3-4 cloves of garlic,
• rosemary in any form,
• olive or sunflower oil (but of course olive oil is better) - 3 tablespoons,
• 1 tablespoon flour.

Preparation:

• Coat the lamb with oil and use a knife to make deeper cuts in it.
• Garlic and dried apricots should be finely chopped and mixed. Add rosemary to this mixture. Mix everything well and add these ingredients to the cuts in the meat made earlier.

• Place the meat in a preheated oven dish and bake for two hours. To check if the meat is done, pierce it with a fork or knife. If you see pink juice, feel free to remove the meat from the oven.

• Let's now start preparing the sauce. Add the fat from the mold mixed with flour to the broth. Boil the mixture, then add rosemary to it and leave on the fire for another five minutes. It is good to pour this sauce over the meat just before serving.

We hope you liked our recipes with photos of cooking lamb in foil in the oven step by step! Bon appetit!

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You can use different ones. As a rule, such meat is soaked in creamy sauce, garlic, tomato and others. We will tell you how the mentioned and other marinades are made in this article.

Step-by-step recipe for lamb marinade (for baking in the oven)

Surely all housewives know that after baking lamb almost always becomes tough and dry. Most often this occurs due to the use of the wrong marinade. Therefore, the meat of such a domestic animal requires a special method of preparation.

So, to make a marinade for lamb, you need to prepare:

• lamb shoulder - about 1 kg;
• natural yogurt without additives - approximately 250 ml;
• garlic cloves - 2 pcs.;
• ginger, finely grated - about 1 large spoon;
• fresh cilantro - approximately 40 g;
• crushed chili pepper, black pepper and salt - to your taste.

Cooking process

(lamb) in the oven should be done immediately before soaking the product. We decided to use natural yogurt as the basis for this sauce. This product can also make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

Vinegar marinade for lamb in the oven

In the sleeve, this meat turns out to be especially tender. What is this connected with? The fact is that in the bag this product is baked in its own juice, as well as in the marinade. Therefore, it is very important to make a special dressing for it.

So, to prepare a delicious marinade for lamb, you need to purchase:

• fresh lamb (tenderloin) - 1 kg;
• onions - about 3 pcs.;
• table vinegar 3% - 150 ml;
• salt and ground pepper - use at your discretion.

Cooking method

Marinade for lamb baked in the oven does not necessarily need to be prepared separately from the meat. It can be done in the process of preparing the main product for baking.

So, before heat-treating the meat, wash it thoroughly, and then cut off all unnecessary veins, films, etc. After this, the lamb is divided into the necessary pieces. They are placed in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the ingredients, be sure to add sweet onions, which are first peeled and then chopped into half rings. Also pour a little into the bowl with the meat and add table vinegar.

Once again, mix the ingredients with your hands, cover them with a lid and leave them in this form at room temperature. If the meat product has been completely thawed, then you will need only two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb in the marinade.

As soon as the meat product becomes aromatic and forms juice, it is placed in a culinary sleeve, into which all the broth and marinade that has accumulated in the bowl must be poured.

After tightly tying the bag of lamb, place it on a baking sheet and put it in the oven. Maintaining a temperature of 190 degrees, the meat is baked for about 60 minutes. During this time, even more aromatic broth should accumulate in the cooking sleeve. At the same time, the lamb should become as juicy, tender and soft as possible.

After heat treatment, the pieces of meat are carefully removed from the sleeve and placed on a large dish. After adding aromatic broth to them, they are sprinkled with cilantro or finely chopped green onions, and then served to the table along with some side dish.

Bake meat in foil with tomato cream sauce

To prepare this dressing you will need the following ingredients:

• fresh lamb (any part) - 2 kg;
• the fattest cream - about 100 ml;
• ripe tomatoes - 2 pcs.;
• cilantro, onions - to your taste;
• granulated sugar - 2 dessert spoons;
• lemon juice - 10 ml;
• salt and ground pepper - use at your discretion;
• dried parsley, dill and other seasonings - to taste.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving the dairy product aside, begin preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

Let's sum it up

Now you know how to make marinade for lamb for baking in the oven. Using these and other recipes for preparing a homemade dinner, you are sure to get a tasty, juicy, tender and very aromatic meat dish. It should be recalled that lamb goes perfectly with potatoes, fresh vegetables, rice and herbs. It is with these products that it is recommended to serve it at the family table.