Mutton leg baked in the oven - 4 delicious recipes

Lamb has always been considered the taste of Eastern cuisine. Recently, this type of meat began the development of western territories. In the XXI century it is easy to purchase such a variety in the butcher shop. Meet the heroine of today's article, lamb leg, baked in the oven.

Lamb - fatty and high-calorie meat, and the least fat in a leg of lamb. That's why it is perfect for making delicious dishes.

TIP! Buying a leg of lamb, carefully look at the fatty layer, which acts as an indicator of freshness. Light fat - fresh meat. Fat yellowish shade - from the purchase is better to give up, because it is a signal of old age.

If you want to cook perfectly tasty lamb leg at home, be sure to listen to the advice of Oriental cuisine masters. Only they are well versed in the intricacies of cooking the considered refinement.

  • Use the leg of a young sheep.Of course, to find the carcass of a young animal is extremely problematic, but it's worth it. Recognize this meat can be a light shade of fat and muscle veins.
  • Pour hot water over the main ingredient before cooking, cut the fat off with a knife. Excess fat gives a specific smell, but it is not recommended to completely remove it, it affects the juiciness of the treat.
  • Cooks are advised to bake in the sleeve or foil. Do not make punctures before sending to the oven and during baking, otherwise the juice will drain, and the meat will be too dry.
  • To tasty bake mutton, you need to correctly calculate the time. To prepare a kilogram piece of usual leaves no more than 40 minutes. In this case, the thickened part should be in the hottest place of the oven.
  • Dry herbs are suitable for rubbing. To improve the taste, take homemade mustard, lemon juice, oregano and thyme.
  • During baking, you can make a small cut and put a sprig of rosemary.

With the basic subtleties of cooking leg of lamb already met, it's time to learn the recipes. In my lifetime, I repeatedly had to prepare this delicacy and managed to collect a selection of 4 delicious recipes.

How to cook a leg of lamb in the sleeve

Baked leg of lamb. Agree, it sounds festive? New Year's holidays, anniversaries, birthdays, meetings, it will suit any celebration. A delicacy consisting of an appetizing crust, juicy softness and aroma of herbs will decorate any meal. By preparing the dish in compliance with all the subtleties, you will make an excellent edible gift for guests and family.

Lamb leg in the sleeve - the perfect combination of taste, aroma and beauty. If you put this treat on the table, I can assure you that the meal will be legendary. Italian herbs and spicy sauce will take care of this.

  • The leg of a ram is 1.5 kg.
  • Honey - 1 tbsp. l.
  • Mustard - 1 tbsp. l.
  • Italian herbs - 1 tsp.
  • Salt.
How to cook:
  1. The main ingredient to wash, blot with a napkin, cut off the fat with films. Grate with salt and herbs. I use thyme, basil and oregano.
  2. Combine honey with mustard, mix thoroughly. The resulting composition to coat lamb meat and place in the sleeve. Put the package on a baking sheet, make a couple of punctures with a toothpick, otherwise it will burst in the oven during baking.
  3. The pan is sent to the oven, heated to 190 degrees. I recommend cooking for about 150 minutes. When the meat is reddened, reduce the temperature by 10 degrees and continue cooking. If you are preparing a large leg, increase the cooking time by half an hour.

Baked on this recipe lamb turns extremely soft. Serve with vegetables, greens and your favorite side dish, be it rice or potatoes, pre-watered with a sweet baking sauce. By the way, mutton fat freezes very quickly, so the work on the preparation for dinner spend in advance, until all is baked.

Video recipe

Cooking in foil

Lamb meat is not listed in the list of traditional products for our country. Therefore, the foot in the foil appears on the tables very rarely, and its preparation is a great culinary event. I propose one recipe that will allow you to prepare a non-standard dish for the next festive feast.

  • Lamb leg - 2 kg.
  • Prunes - 200 g.
  • Luchok - 1 head.
  • Olive oil - 4 tbsp. l.
  • Carrot - 1 pc.
  • Lemon - 1 pc.
  • Garlic - 3 cloves.
  • Mustard, spices, fresh parsley.
  1. Rinse the meat with water, dry with a paper towel, pickle. Some housewives use commercial mixes, and I cook the marinade on my own, I will write the recipes at the end of the article.
  2. In a small bowl combine Provencal herbs, pepper, basil, chopped garlic, chopped parsley stalks. In the spicy mixture, add olive oil with lemon juice and mix thoroughly.
  3. Cover the leg of lamb with a thick layer of marinade, put in a sealed bag, marinate for at least three hours. Ideally, leave overnight.
  4. In the leg, make several cuts and stuffed with chopped parsley, garlic, slices of prunes. Lay on the foil, coat with mustard, salt. Near to lay the remains of prunes, chopped carrots and onions. It remains to wrap in food foil and send a baking sheet to the oven, heated to 220 degrees.
  5. After about an hour and a half, reduce the temperature by 40 degrees. Foil periodically open and pour the juice that has accumulated in the baking sheet. Usually cooking takes 2 hours. In the case of the old sheep, time to increase.

I advise you to put the dish on the table as a whole, and during the meal cut into portions.As a side dish I use vegetables, greens, rice.

Leg of lamb with vegetables

lamb with vegetables

Baked lamb, flavored with garlic, thyme and delicate sauce, the undisputed leader among the meat delights. At the same time with vegetables, she can boast of a complete lack of a specific smell, which is peculiar to this type of meat. And most importantly, even the cook, who has just begun to learn the subtleties of culinary art, will make delicacy.

  • The leg of a ram is 3 kg.
  • Potatoes - 10 pcs.
  • Carrot - 8 pcs.
  • Onions - 2 heads.
  • Celery - 6 pcs.
  • Garlic - 5 cloves.
  • Meat broth.
  • Dry red wine.
  • Olive oil.
  • Flour, mustard, rosemary, pepper, salt, thyme.
  1. Cover the roaster carefully with olive oil, cover the bottom with thyme and rosemary. Top put lamb leg, pre-salted and seasoned with pepper. Cover with parchment, leave for 2 hours.
  2. While the meat is marinated, prepare the vegetables - wash and peel. Carrots, potatoes and celery stems are to be cut in half, and the onion into several pieces. Put vegetables in a large container, add a little rosemary and olive oil, season with pepper, salt, mix, put in a roasting pan to the meat.
  3. Send everything to the oven, preheated to 260 degrees. After a third of an hour, turn the vegetables over, be sure to reduce the temperature by 60 degrees and continue cooking for about an hour. The process to keep under control. If the vegetables reach the condition earlier, get them and put them on a plate.
  4. When the meat is baked, make the sauce. Drain the remaining fat, add wine and boil until half the liquid has evaporated. Then enter the mustard and broth. After mixing, strain, add flour, a spoon of butter, salt and add spices.
Video preparation

Serve with sliced ​​vegetables. Cut into thin slices at an acute angle, moving parallel to the bone. At the same time do it with one motion with a sharp knife. Serve sauce separately, and mutton meat with vegetables, garnish with greens.

Lamb leg in dough

Each chef seeks to cook delicacies that can cause admiration. Lamb leg in the dough is included in the list of such dishes. Of course, the creation of a culinary work requires a lot of time.

  • Leg - 2 kg.
  • Garlic - 3 slices.
  • Flour - 750 g
  • Egg whites - 6 pcs.
  • Egg - 1 pc.
  • Salt - 2 tbsp. l.
  • Crumbs bread - 100 g.
  • Rosemary - 2 sprigs.
  • Vegetable oil - 4 tbsp. l.
  • Parsley, laurel, pepper.
  1. Combine the flour with salt, ground rosemary, whipped whites, a small glass of water. After mixing, move the dough to a floured table and mix well. Then wrap in a film and send in a cold place for an hour.
  2. Parsley with rosemary, garlic and laurel chop a blender and put in the resulting mass of sunflower oil with bread crumbs. Naturally, mix everything.
  3. Cut off the fat from the washed and dried feet, carefully rub with a mixture of salt and pepper, fry in the pan on both sides for fifteen minutes.
  4. Roll the cooled mass into a layer of centimeter thickness, cut off the third part, put it aside. Put the mustard on the dough, put on the previously prepared mixture, fold up the edges. Top with a cut piece of dough.
  5. Cover with a layer of thoroughly beaten egg, move to a roasting pan, send to be baked. At 200 degrees it will take an hour and a half. Grease the finished dish with butter.

Despite two hours of spent time, the result more than compensates for your efforts with unsurpassed taste and new impressions. Put a vegetable salad on the side dish. For example, Caesar salad.

10 marinade recipes

juicy ram meat

The duration of the meat stay in the marinade depends on its age. If the lamb is properly marinated, it will turn out juicy and soft.

I present the recipes for marinade for baking in the oven (each is designed for 1 kg of lamb). Everyone has passed the test of time and proved effectiveness.

  1. With white wine.Add a glass of vegetable oil to a small container, pour in lemon juice, a little chopped parsley, add two leaves of laurel and two peas of allspice. Send the carrot and the onion slices cut into rings into the mixture. Pour a glass of white wine, mix, lower the leg of lamb. The duration of marinating - at least one day.
  2. With vinegar.Two medium onions cut into half rings, add to them five chopped cloves of garlic. In the resulting composition pour half a cup of olive oil, three tablespoons of vinegar, a sprig of rosemary, a little thyme, salt and pepper. Marinate for about 12 hours.
  3. With lemon.Pour half a liter of water into a medium saucepan, add a spoonful of sugar, two chopped onions, cut into 4 parts lemon, a little laurel, greens, cloves and salt. Cook the contents of the pan for a third of an hour, cool and put the lamb in it. Duration of pickling - 6 hours.
  4. On kefir.Put two crushed onion rings, chopped parsley, cilantro, coriander and basil, half a liter of kefir in a bowl for pickling. Mix. Marinate at least 10 hours.
  5. With pomegranate juice.A glass of pomegranate juice combined with 50 milliliters of vodka, add your favorite herbs and spices. In the resulting composition lower the leg and pickle in a cool place for about 8 hours.
  6. With brandy.In a small bowl, mix three tablespoons of good brandy, two tablespoons of lemon juice, five tablespoons of vegetable oil, a little bit of salt, black pepper and mixtures of herbs. Wash the meat with a marinade and wait 30 minutes.
  7. On yogurt.A glass of yogurt combined with two chopped garlic cloves, two tablespoons of crushed mint leaves, a spoonful of red pepper and paprika. Lamb leg spread with the mixture and leave in the cold for 12 hours.
  8. On mineral water.Lower the lamb into a suitable container, add three onions, crushed by ringlets, a little parsley and dill, black pepper, salt. Pour two glasses of mineral water, leave overnight in the refrigerator.
  9. With mustard.In a bowl, mix five tablespoons of olive oil, three tablespoons of mustard, chopped onion, a few sprigs of rosemary, and sliced ​​lemon, salt and pepper. The meat mixture withstand 8 hours.
  10. With honey.Half a glass of honey is combined with 100 milliliters of vegetable oil, the same amount of soy sauce, two chopped garlic cloves. Salt, season with ground pepper. Marinate 4 hours.

These marinade recipes are simple, do not require abstruse and expensive ingredients. You will select the best mixture in a practical way. One thing I can confidently say is that these marinades should be looked at by people who like to make shish kebabs on the nature.

Helpful Tips

To make the leg of lamb soft and fragrant, marinate it beforehand. For best results, use seasonings and spices. Cooks say that the taste perfectly improves paprika, ginger, mustard. You can use vegetables: sweet peppers, carrots, potatoes and onions. Some options include the use of anchovies, bacon and prunes.

Always reduce the temperature in the oven to the end of cooking, otherwise the meat will dry out. Cover with foil to roast evenly. Willingness is determined by a toothpick - if a transparent juice of a light shade appears from the puncture, the dish is ready.

INFORMATION! Europeans serve baked leg of lamb with Verde sauce.It becomes elementary. Put a clove of garlic, a few mint leaves, a couple of parsley sprigs, two anchovy into the bowl of the blender. Pour a spoonful of wine vinegar, four spoons of olive oil. Grind everything.

I hope, thanks to today's story, you will include this dish in the festive diet. Bon appetit and see you again!

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