We make a leg of mutton
First, carefully chop the leg of young lambrinse with running water and, after drying it with a paper towel, place it on a cutting board. Remove the tailbone with a sharp knife and cut off the pelvic bones. After this, it is advisable to remove the small bone that connects to the large one. To find it, you need to carefully cut the meat from the upper part of the leg. After this, remove the small bone itself. You can remove the top layer of rough skin so that the meat is more tender, and a pocket of fat. Now you have a leg of lamb on a large bone. Eastern recipes do not recommend removing fat from a leg of lamb, it is believed that fat makes the meat more juicy. Lamb - the best cooking recipes Ingredients of the dish:
- Hind leg of a young lamb - 1.5-2 kg.
- Greens — cilantro, parsley, rosemary.
- Potatoes - 700-800 g.
Marinade:
- Lemon - 1 pc.
- Ground black pepper - 0.5 tsp.
- Garlic - 2-3 cloves.
- Fresh ginger (piece of root) - 1-2 cm.
- Ground coriander - 1 tsp.
- Salt - 1.5 tsp.
- Yogurt (unsweetened) - 200-300 gr.
- Mustard with seeds (to taste).
To prepare the marinade, you needStrain the yogurt through a fine sieve with gauze on top, drain the strained liquid, and use the thick mass directly for the marinade. Pour the pre-squeezed juice of a whole lemon into the mass. Peel and grate the ginger root on a fine grater, press the garlic through a press or finely chop. Mix all the ingredients and marinate the washed and dried leg of lamb. You can prepare a few cloves of garlic and sprigs of rosemary for stuffing the ham, for this, make cuts with a knife. The lamb can marinate for up to 11 hours, after which we place it in a culinary sleeve (making a couple of punctures in it) and put it in the oven for 2 hours at a temperature of 200 degrees. Boil the potatoes until half cooked, then put the lamb from the sleeve on a baking sheet and put it back in the oven together with the potatoes. It is not necessary to grease the baking tray, as the potatoes can be baked in the juices from the meat, and the lamb marinade will give them a special taste. The dish will take about 45 minutes to cook.
The recipe for lamb cooking in foil
If you want to cook meat in foil,take note of the following recipe: first, wait until the meat soaks in the marinade by keeping it in the refrigerator for a few hours, then fry the ham in the oven at 220 degrees on all sides until an appetizing crust appears, without waiting for the meat to burn. After that, take the ham out of the oven and wrap it well in foil. The leg of lamb is baked until the required readiness. The degree of readiness of the meat is determined by your culinary preferences! In international cuisine, there are five degrees of meat readiness - rare (very juicy with blood), medium rare (juicy with a pink center), medium (less juicy, pinkish inside), medium well (well baked inside) and well done (light, dry, well baked). Lamb can be cooked not only with potatoes, but also with vegetables (assorted vegetables). This recipe will definitely interest your guests:
- Lamb - 1 kg.
- Eggplants - 250 g.
- Zucchini - 200 g.
- Onion - 100 g.
- Bell pepper - 150-200 g.
- Tomatoes - 200 g.
- Thyme, vegetable oil, ground pepper, garlic (to taste).
We pass the garlic through a press and mix it withpepper, salt and chopped thyme. Rub this marinade into the lamb. While the marinade is soaking into the meat, let's work on the vegetables. Wash them with running water, peel and cut the tomatoes into slices, the eggplants and zucchini into cubes. Cut the onion into rings or half rings, the bell pepper into large pieces. First, place the vegetables in a baking sleeve, then put the meat on top. The dish will cook for about an hour and a half at 180 degrees. Lamb baked in the oven with vegetables is an impressive option for a festive table. If you cook the meat without foil and a sleeve in a heat-resistant dish, it is advisable to pour 200 ml of clean water into the pan. The lamb dish goes well with sour berry sauce. This sauce can be made from lingonberries, cherries, currants or cranberries with the addition of brandy or cognac. It will take no more than half an hour to prepare the dish. The main ingredients are red berries (fresh or frozen), a little cognac (brandy), ginger, cloves, orange (optional). Here is a win-win and quick recipe:
- Berries - 350 g.
- Orange - 1 pc.
- Grated cloves - ½ tsp.
- Sugar (to taste).
- Ginger - ½ tsp (dry or grated).
Rinse the berries and place them in a small bowl.enamel saucepan, add grated orange zest and juice, ginger and cloves and cook the sauce over low heat until the berries soften (no more than 15 minutes). Mash the berries with a fork and add sugar and a couple of spoons of cognac (brandy). The cooled sauce should be kept in the refrigerator.
Serving dishes on the table
Lamb is a fatty meat, so serve itdishes from it are preferably combined with fresh or stewed vegetables, mashed potatoes, beans or rice. Red tart wines are most suitable for lamb. If you want to prepare a classic English mint sauce for baked lamb, it will not be difficult, besides, such a sauce will be an unexpected and bright decoration of the dish. The recipe is simple, you just need to have cane sugar, white wine vinegar and, of course, mint leaves on hand. In a cup, mix 2 teaspoons of sugar and 1 tbsp. boiling water. When the sugar dissolves, you need to add 2 cups of finely chopped mint leaves and 80 ml of vinegar. The sauce is ready, bon appetit!
