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Lamb pieces baked in the oven. Lamb in foil baked in the oven: a step-by-step recipe with a photo. How to bake lamb in the oven

Lamb in the European part of Russia is not as popular as pork or beef, and in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimum amount of fat in lamb, you can use it without fear for your figure.

Ideal for cooking is the meat of a young lamb. Meat is tasty, very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - a step-by-step recipe with a photo

To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have a beautiful appearance and a fantastic aroma. It is this lamb that will become the crown dish on the festive table.

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Lamb: 1.5 kg
Dry spices: 20 g
Salt: 10 g
Soy sauce: 50 g
Garlic: 1/2 large head
fresh tomatoes: 50 g
Mustard: 10 g
Lemon juice: 2 tsp

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern hostess is well, she has thousands of kitchen assistants to help cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

Lamb - 1.5-2 kg.
Coarse salt - 1 tbsp. l.
Mustard "Dijon" (in grains) - 2 tsp.
Spices "Provencal herbs" - 1/2 tsp.

Technology:

Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
Grind the spices into powder (or take ready-ground ones), mix with salt.
Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a golden crust appears.

Put the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. Dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, time cannot be turned back, but it is quite possible to use pots for cooking modern dishes. Below is a recipe for lamb cooked in this way.

Products:

Lamb (lean fillet) - 800 gr.
Onion - 1-2 pcs.
Potatoes - 12-15 pcs.
Garlic - 1 head.
Carrots - 2 pcs.
Vegetable oil - 100 ml.
Butter - 50 gr.
Cheese - 100 gr.
Spices (to the taste of the hostess), salt.
Water.

Technology:

You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, pat dry with paper towels and cut into cubes.
Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions in half rings, carrots into thin slices).
Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
Salt, add spices, put a cube of butter. Top up with warm water, close the lids and place in the oven.
Cooking time about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered quite fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes the dish very appetizing.

Products:

Lamb - 1.5 kg.
Potatoes - 7-10 pcs.
Garlic - 4 cloves.
Olive oil (can be replaced with vegetable oil).
Rosemary and thyme, salt
Dry white wine - 100 ml.

Technology:

Prepare the ingredients. Peel the potatoes, rinse under water, cut into fairly large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
Clean the meat from films and excess fat, rinse, make deep cuts.
Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Grate lamb well with fragrant marinade.
Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".

If the baking dish is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate, spread the potatoes around. Sprinkle abundantly with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. It is worth trying to cook meat according to the following recipe.

Products:

Lamb - 500 gr.
Potatoes - 6-7 pcs.
Carrots - 2-3 pcs.
Onions - 2-4 pcs.
Tomatoes - 3-4 pcs.
Eggplant - 1 pc.
Vegetable oil.
Salt and spices, including hot and allspice, thyme, rosemary.
Water - ½ tbsp.

Technology:

Prepare lamb: clean from films and excess fat, rinse, dry, salt, sprinkle with spices, leave for pickling.
During this time, prepare the vegetables. Clean and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
Cut potatoes into slices, carrots and tomatoes into circles, onions into rings. Put the vegetables in one container, also salt and sprinkle with seasonings.
The baking dish should be with a high side. Pour oil and water into it, put the meat, vegetables around.
Bake for 1-1.5 hours at a temperature of 200 ° C, be sure to cover with a sheet of foil.

The perfect marinade for roast lamb in the oven

At the request “the perfect marinade for lamb meat”, the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can you get the perfect composition. And as a basis, you can take such a recipe.

Products:

Onion - 1 pc.
Garlic - 1 head.
Chili pepper - 2 small pods.
Zira - 1 tsp
Thyme, rosemary - ½ tsp each
Olive oil.
Soy sauce.

Technology:

Peel and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
Mix with salt, spices, olive oil and soy sauce.
Soak lamb in this marinade for several hours before sending it to the oven.

Herbs and spices will help to cope with the smell of lamb, which not everyone likes. The oil will keep the meat juices inside during baking. If desired, 2-3 tomatoes can be cut into the marinade.

In fact, you can cook 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 hostess will be able to cook a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

You can'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, is the correct preparation of this meat. If you do everything as it is written in our instructions, you will get a truly delicious product that will decorate both a 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 a photo. This step is very important, because if you choose a tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant in taste. And here all the secrets of cooking will not help you. Therefore, it is worth taking seriously the choice of lamb.

First of all, pay attention to light-colored meat with white elastic streaks. The meat of an old ram is usually red in color and has yellow fat. From it you are unlikely to get a delicious dish, no matter how hard you try. Therefore, pass by such meat, and pay attention to the meat of a young lamb. The most successful and delicious dishes can only be prepared from it.

If the meat has an unpleasant odor, then this indicates that you have the meat of an old sheep in front of you. Another option is that the ram was not castrated. You should not take such meat either, because an unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, fragrant 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 lamb - boil, fry or bake - you should choose different parts of the lamb.

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

How to properly cut lamb meat, so that later it can be baked in foil in the oven

This case also has its secrets. First of all, remove the inedible film from the meat and remove the surface fat. If there is a lot of this fat, then the taste of food will deteriorate greatly. But you don't need to remove all the fat either. The rest of it will give the meat extra juiciness.

It is best of course to take fresh lamb, not frozen. If you have frozen lamb, then re-freezing it is not recommended.

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

In no case should lamb be kept on fire for an excessive amount of time. So the meat will become dry and tasteless.
One of the best options for cooking lamb is to bake it in foil or in a sleeve. Thus, the meat will turn out delicious, tender and juicy.

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

The sauce will help to kill the unpleasant smell of meat and give the dish juiciness and piquancy. For this purpose, it is best to use a sauce of 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 get meat ready for cooking. But still, if you do not have time to wait, then you can marinate the meat for one hour.

Lamb is very fond of spices. They make the taste of meat even more piquant and interesting. Here you can use all the seasonings that you like. But even in this case, you need to know the measure.

Lamb is best served immediately after cooking, that is, warm. Cooled lamb will lose its taste.
When frying, it is important to consider the location of the meat. It is best to put it fat side down. So the dish will turn out juicier and tastier.

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

Lamb in the oven baked in the sleeve

lamb in the oven recipe

Lamb is an excellent alternative to any other meat, however, among many housewives, it is widely believed that lamb is difficult to cook. Also very often they talk about a specific smell that not everyone will like. However, in most cases, these are just rumors, provoked by non-compliance with small rules for pre-preparing meat before cooking.

Most of all lamb resembles beef. This is a rather sinewy meat, which, when raw, has a specific smell, the carcass itself has a thin fatty layer and many films. Old animals have rather tough meat, so it is better to choose a dairy lamb or an animal under the age of 1.5 years. A dish from the carcass of such animals will turn out to be as juicy and tender as possible.
Lamb baked in a single piece in a foil or sleeve turns out juicy and soft, since all the juices remain inside. But some complicated actions from the hostess are not required.

For baking in the oven, you can take a part of the front leg without a drumstick, a shoulder with ribs, or a back leg (thigh without a drumstick). When choosing, pay attention to the appearance of the meat. There should be a white layer of fat on the surface. If the color is closer to yellow, then the meat is too old and stale. No type of baking can make a juicy and tasty dinner out of this piece. It will need to be soaked or rolled into minced meat for cutlets.

Before baking, a piece of meat on the bone should be rubbed with spices, salt and marinated for several hours. Or you can leave it to marinate overnight in the sauce. In the latter case, it is better to use acidic liquids that can completely soak a whole piece of meat. An interesting taste will make wine vinegar with spices and vegetable oil. Instead of vinegar, you can use lemon juice diluted with water. As a marinade, you can use homemade sauce by mixing several components.

Virtually any mixture for meat is suitable: mustard, olive oil, sour cream with mashed garlic and aromatic herbs, adjika, horseradish (light), vegetable oil with lemon, grated fresh tomatoes with spices. You can take any store-bought sauce, even mayonnaise, if you feel the need. In addition, lamb can be coated with honey. Salt, garlic, spices, a slightly sweet aftertaste on the crust - and you don’t need to go to a restaurant!

Vegetables: onions, carrots, potatoes, garlic, peppers, ginger root can be folded into the same sleeve or baking bag in which lamb will be cooked. You can also put prunes, apples, pears, lemon there. It is not necessary to add vegetables and fruits during baking, but a side dish of vegetables soaked in lamb fat will be more aromatic and tasty, and fruits will give the meat a spicy slightly sweet taste.

Baked lamb in the oven is a real expanse for creativity, when any spices can be used. For example, in addition to rosemary, you can use a mixture of seasonings for pilaf or oriental spices, star anise, dry oregano, Italian herbs, thyme, cumin, fresh mint, paprika, a mixture of peppers, coriander are suitable.

Ingredients:

2-2.5 kg lamb on the bone,
4-5 garlic cloves,
1-2 tablespoons spice mix
1 tablespoon salt for rubbing the carcass,
4 spoons of sauce.

Cooking process:

The photo recipe uses a young lamb, part of the front leg with a shoulder blade and ribs, butchers in the market know how to make such pieces.

In any case, before marinating the meat, a piece of lamb is rubbed with salt, spices and pepper. It is undesirable to make incisions for garlic in the meat itself, since such a semblance of stuffing will only allow the juice to come out, which is undesirable. There are two options, either we press it through a press and rub a whole piece, or we cut it into slices and insert it into cuts in a fatty film.

A piece of lamb smeared with salt, spices and sauce is placed in a baking sleeve. The rest of the sauce is poured in there. At this stage, you can put vegetables and fruits in the same bag if you plan to bake with a side dish. The edges of the sleeve are tightly closed, if there are additional ingredients, then the side dish with lamb is shaken so that they are also soaked in the sauce.

Fits into a mold and a baking tray.

Lamb weighing about 2.5 kg is baked at a temperature of 180 degrees for 2 hours. A smaller piece means less time. Approximately 1 hour of time per 1 kg of weight. Readiness can be checked by piercing the meat, if the juice is clear, you can turn off the oven. To keep the lamb soft, follow the “packaging” during the cooking process. The sleeve can be torn, and through a small gap, juice will “run away” onto the baking sheet, which makes the meat soft and juicy.

If you do not use mayonnaise, there will be no soft white-golden crust on the meat.

In order not to burn yourself with steam, you need to cut the package carefully. Remove the lamb to a flat surface, convenient for slicing.

Oven-baked lamb is served immediately while the meat is hot, as lamb fat tends to solidify quickly.

Lamb in foil is prepared in the same way. For 10-15 minutes to finish baking, it opens up for the appearance of a beautiful crust on the surface. Actually, this is a classic recipe. You can complicate it by wrapping the meat in unleavened dough. It will also be very tasty!

Lamb in the oven is a dish that is not usually cooked on a weekday. They try to serve it exclusively for the festive table, while conquering guests not only with taste, appetizing appearance, but also with the aroma of cooked meat. In the preparation of lamb, one of the important points is the selection of the right marinade, because it is thanks to him that the lamb will turn out juicy, soft and tender in taste.

A well-chosen marinade is also able to drown out the specific smell of lamb meat, which may seem unpleasant to many. That is why, before sending the lamb to the oven, it must be well marinated. Red wine, beer, vinegar, onion, garlic, etc. are used for marinade. In combination with certain spices (rosemary, pepper, cilantro, oregano and others), you can not only get rid of the smell, but also give lamb a masterpiece of taste. Such subtleties depend solely on the specific recipe.

To cook lamb in the oven, take the same meat as for similar pork, beef dishes. Most often, the choice is stopped on the sirloin, ribs, or they even use lamb on the bone. Lamb in the oven should be baked from 40 minutes to 1 hour 45 minutes.

Optionally, lamb in the oven can be baked as whole steaks, as well as small pieces. Cooking methods also vary: in a pot, in a sleeve, in foil, or on skewers in the form of a barbecue. Ready-made meat is served at the table with side dishes, fresh vegetables, herbs and sauces.

Lamb in the oven in a pot with vegetables

Lamb with vegetables should be cooked in cases where you purposefully want not only to cook deliciousness for dinner, but also to preserve as much as possible all the beneficial properties of the products from which you cook. This effect is achieved due to the method of cooking, in which the ingredients of the dish languish in their own juice.

Ingredients:

700 g lamb
500 g potatoes
4 tomatoes
2 eggplant
2 carrots
2 onions
4 garlic cloves
100 g butter
Greenery
Spices

Cooking method:

Wash lamb and cut into cubes.
We cut all the vegetables in the same way, with the exception of the tomato, we cut them into circles.
Transfer the eggplant to a bowl of cold, slightly salted water, leave for 10 minutes.
Put a little lamb on the bottom of the pot, garlic on top, add salt and spices to taste.
We alternate meat with vegetables in layers, with the exception of tomatoes.
Fill the pots with boiling water so that it slightly covers their contents.
Put butter on top of each pot.
We send the lamb to the oven for 1.5-2 hours at a temperature of 180 degrees. The time depends on the "old age" of the meat.
A quarter of an hour before the end of cooking, add tomatoes and greens to the pots.

Lamb in the oven with potatoes

This time we will use lamb ribs, and I assure you they will turn out juicy and soft, just like potatoes. We serve the dish to the table in portioned pieces, so that each of the tasters gets both a spare rib and ready-made potato wedges.

Ingredients:

1 kg lamb ribs
2 onions
2 kg potatoes
3 art. l. vegetable oil
3 bay leaves
2 pinches oregano
Spices for meat
Pepper

Cooking method:

Rinse lamb, pat dry with paper towels and cut into pieces.
Rub the meat with spices, salt and pepper, then leave for a quarter of an hour.
We clean the vegetables and cut the potatoes into slices, the onion into half rings. Then add salt and mix together.
Place the vegetables in a single layer on a greased baking sheet.
Place lamb pieces on a pillow of vegetables and sprinkle with oregano.
For taste and smell, put a bay leaf on top.
Bake lamb ribs for 45 minutes. Cooking temperature 200 degrees.

Tender lamb baked in foil in the oven

Any meat baked in foil acquires an incomparable taste, and lamb in the oven is no exception. The main thing is not to forget about a simple culinary trick, half an hour before the end of cooking, remove the foil and pour the meat from time to time with the resulting juice.

Ingredients:

900 g lamb
1 bulb
3 carrots
1 sprig rosemary
100 ml red wine
1 tsp cumin
2 tsp coriander
Pepper

Cooking method:

Prepare the seasoning mixture. We put cumin and coriander in a mortar, and knead them well.
Then add salt and ground black pepper to them.
We dry the washed lamb and rub it with the prepared mixture of spices.
We break a sprig of rosemary and carefully insert it in several places, right into the meat.
We shift the lamb into a deep bowl and pour wine.
Cover with cling film and marinate for 2 hours in the refrigerator.
We clean the vegetables, wash and cut. We spread them on the bottom of the form, and put lamb on top of them.
Wrap the form in foil and put in an oven preheated to 220 degrees. Cooking time 1.5 hours.
30 minutes before the end, remove the foil and cook the meat at a temperature of 180 degrees, pouring juice over it from time to time.

Lamb in the oven, baked in the sleeve

The beauty of roasting meat in a sleeve is that all the juice envelops the lamb during cooking, thereby creating an incredible culinary masterpiece. The recipe is simple, clear and accessible, therefore it is suitable for all novice cooks.

Ingredients:

1.5 kg lamb
Sleeve
Bay leaf
Coriander
2 sprigs of cloves
Ground black pepper
Allspice
Marjoram

Cooking method:

Pour water into a deep bowl, put it on fire and bring to a boil.
Then add allspice, black pepper, bay leaf, herbs, coriander, cloves and spices to the water. Pour salt in such a way that the water is salty enough.
We wash the lamb in water, dry it with paper towels.
We put the meat in the cooled water with spices, so that it completely covers it, and put it in the refrigerator for 24 hours.
After a day, we shift the lamb to the sleeve, sprinkle with bay leaf and spices to taste.
We pack the sleeve and put it on a baking sheet.
We send to bake in the oven for 1 hour, at a temperature of 180 degrees.
After 60 minutes, open the sleeve, pour the meat with the resulting juice and let it cool.

Now you know how lamb is cooked in the oven. Bon appetit!

Lamb in the oven is an undeniable favorite of most meat dishes that are prepared in this way. It can be baked both on its own and in combination with vegetables, which will save you from having to think extra about the side dish. Finally, I want to give some tips so that your lamb in the oven turns out delicious and the first time:
Keep in mind, young lamb meat is best for cooking;
Experiment with seasonings, herbs and spices. Thus, the aroma and taste of the finished dish can be changed beyond recognition an infinite number of times;
Water the meat with fat that forms during baking, this will insure the lamb from drying out;
The readiness of the meat is checked by making an incision. If the juice is red or pink, then the meat is still raw, if it is transparent, then it can already be taken out.

Lamb is a rather specific type of meat, which at the same time can be attributed to delicacies and dietary dishes. It has a specific smell, which is difficult to get rid of. But meat cooked according to all the rules will become the crown dish of any housewife.

If we talk about the cooking process, then lamb is most often fried or baked in the oven. The latter option is preferable, because in this case the meat is more juicy. How to bake lamb in the oven? The recipe that your household will like the most, you will certainly find in our article.

Culinary subtleties

Before you start roasting meat, lamb can be lightly boiled, stewed or fried in a pan. But most often it is prepared without any pre-treatment.

Along with the meat on a baking sheet, you can also cook a side dish. In this case, the products exchange tastes, and as a result, the dish becomes even tastier.

The readiness of the meat is determined in the following way: pierce a piece in the center, and if almost transparent juice starts to flow out of it (a slight pink tint is allowed), then the lamb is ready. It can already be taken out of the oven, otherwise the meat will simply dry out.

Lamb is cooked at a temperature of 220 to 280 degrees for about an hour. Of course, it all depends on the size of the piece. But in general, you can focus on the appearance of a crust on the meat surface.

Lamb in foil

This is a versatile dish that can be served in portions or as an appetizer in the form of slices. This roasted lamb recipe is pretty easy to make. You will need:

lamb (1 kg);
onions (3 heads);
a set of Caucasian spices (3 large spoons);
grape;
salt.

Cooking

The meat must be thoroughly washed. Pour cold water into a large saucepan, salt well and put the prepared meat into it. Let it spend a couple of hours in the water. During this time, the meat will get rid of all the blood and salt a little.

We clean the onion and cut it quite finely. We take a deep container and lay a layer of onions on the bottom. We put meat on top, which we also generously cover with an “onion coat”. In this form, put the lamb in the refrigerator for about 5 hours, so that it marinates well.

Prepare the grapes. Better if it tastes slightly sour. Cut the berries in half and take out all the seeds.

When the time allotted for marinating is over, transfer the meat to a layer of foil. Place grapes on top.

It is necessary to wrap a piece very carefully. The foil should wrap tightly around the meat. Otherwise, it may turn out that inside it will still be damp, while the surface will dry out a lot.

Lamb is placed in an oven preheated to 200 degrees. This recipe for cooking lamb in the oven provides for a cooking time of no more than an hour, but sometimes 40 minutes is enough. It all depends on the size of the piece.

Lamb baked in the oven with dried apricots

Here is another recipe for lamb in the oven. You will need the following set of products:

leg of lamb (3 kg);
meat broth (600 ml);
dried apricots (75 g);
garlic (3 cloves);
rosemary (3 sprigs);
olive oil (3 tablespoons);
flour (tablespoon).

The recipe for roasting lamb in the oven is extremely simple in its preparation. Coat the leg with olive oil and make deep cuts on the surface of the meat. Cut garlic and dried apricots into small cubes. Add rosemary leaves to them, mix and stuff the lamb into the previously made cuts with the resulting mixture. Rub the leg with salt and pepper if desired.

Then preheat the oven to 200 degrees. Prepared meat is best placed in a preheated form, so put the container in the oven as well.

This recipe for lamb in the oven advises to bake the meat for 2 hours. The juice flowing from the meat should have a slightly pinkish color. Let the leg stand out of the oven for another 10 minutes before cutting.

Meat is served with gravy. It is prepared as follows:

the fat that remained in the form must be combined with flour;
combine the resulting mixture with the broth and bring it to a boil, not forgetting to stir constantly.

Rosemary is added to the finished sauce and the meat is poured over when serving.

Lamb ribs

A delicious dish that you definitely need to try is lamb ribs in the oven. The recipe will be clear even to a novice housewife.

Ingredients:

ribs;
adjika is sharp;
basil (twig);
potato;
zucchini.

A fairly simple recipe for lamb in the oven will delight lovers of spicy. But other family members will certainly appreciate it if they put a little more side dish.

Take the ribs and coat them with adjika. Peel the potatoes, but leave them whole. The ribs will stay in the oven for quite some time, so it will have time to fully cook.

The potatoes are laid out first in the form, and already on it - the ribs. Just place a sprig of basil on a baking sheet. The spice will give off its flavor during the cooking process. Zucchini is needed in order to add juiciness to the side dish.

The oven must be preheated to 150 degrees and put the filled baking sheet for 2 hours. Then raise the heat to 250 degrees for 15 minutes. During this time, the ribs will be covered with a delicious crust.

Lamb chops in yogurt with roasted vegetables

Here is another unusual recipe for cooking lamb in the oven. For it you will need:

natural yogurt (200 ml);
chops (3 pcs.);
garlic (3 cloves);
vegetables (zucchini, onion, potatoes);
mint (leaves);
pepper sauce;
spices.

Beat off the pulp and pepper and salt the chops well on both sides. Put the lamb in a deep bowl. Top with chopped garlic and mint. Pour everything with yogurt and refrigerate for about 2 hours.

Cut vegetables into cubes. Transfer to a deep bowl and pour over the pepper sauce.

Transfer the meat, along with the marinade, to the center of the dish, and arrange the vegetables around it. The dish is baked in a preheated oven at a temperature of 200 degrees. The lamb will be ready in about an hour.

Lamb shoulder with herbs

How else can you bake lamb in the oven? The recipe is both unusual and simple.

Take:

shoulder blade
vegetable oil (0.5 cups);
garlic (2 cloves);
fragrant herbs;
ground red pepper (2 tablespoons);
salt (teaspoon);
allspice (teaspoon).

Chop the spatula into portions without separating them completely.

Prepare the marinade: chop the garlic and combine it with oil, add red pepper to it. Grate the meat and put it in the refrigerator for a day.

When the meat is marinated, salt it and rub it with herbs. Preheat the oven to 180 degrees. So that the lamb does not dry out, it must be periodically watered with red wine. Ready meat should be easily separated from the bone.

Lamb in the oven in foil - a step-by-step recipe with a photo

Ingredients

Cooking instructions

How to cook lamb in the oven in the sleeve

Delicious lamb in the oven in pots

Recipe for lamb in the oven with potatoes

Lamb in the oven with vegetables

The perfect marinade for roast lamb in the oven

How to properly cut lamb meat, so that later it can be baked in foil in the oven

Lamb in the oven baked in the sleeve

lamb in the oven recipe

Ingredients:

Cooking process:

Lamb in the oven in a pot with vegetables

Lamb in the oven with potatoes

Tender lamb baked in foil in the oven

Lamb in the oven, baked in the sleeve

Culinary subtleties

Lamb in foil

Cooking

Lamb baked in the oven with dried apricots

Lamb ribs

Lamb chops in yogurt with roasted vegetables

Lamb shoulder with herbs

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