We make a leg of mutton
To begin with, the leg of the young lamb carefullyrinse with running water and, drying it with a paper towel, put it on a cutting board. With a sharp knife, remove the coccyx and cut the pelvic bones. After this, it is desirable to remove the small bone that connects to the large one. To find it, you need to gently cut the meat from the top of the leg. After that, remove the very small bone. You can remove the top layer of coarse skin, so that the meat is more tender, and a pocket with grease. Now you've got a leg of lamb on a big bone. Eastern recipes fat with lamb leg is not recommended, it is believed that fat makes the meat more juicy. Lamb - the best cooking recipes Ingredients:
- The back leg of the young lamb is 1.5-2 kg.
- Greenery - coriander, parsley, rosemary.
- Potatoes - 700-800 g.
Marinade:
- Lemon - 1 pc.
- Black ground pepper - 0,5 tsp.
- Garlic - 2-3 cloves.
- Ginger fresh (a piece of root) - 1-2 cm.
- Ground coriander - 1 tsp.
- Salt - 1.5 tsp.
- Yogurt (unsweetened) - 200-300 gr.
- Mustard with seeds (to taste).
In order to prepare marinade, you needstrain the yogurt through a fine strainer with gauze over it, drain the filtered liquid, and use a thick mass directly for the marinade. Pour pre-squeezed juice of whole lemon into a mass. The root of ginger is cleaned and rubbed on a small grater, garlic press through a press or finely shred. Mix all the ingredients and pick up the leg, washed and dried with a lamb. You can cook a few cloves of garlic and a sprig of rosemary for stuffing the ham, for this cuts are made with a knife. Lamb can be marinated until 11 o'clock, after which it is placed in the culinary sleeve (making a pair of punctures in it) and put in the oven for 2 hours at a temperature of 200 degrees. Potatoes must be boiled until half cooked, then lay the lamb from a sleeve on a baking tray and place it back in the oven with the potatoes. The baking tray does not have to be lubricated, since the potatoes can be baked in the juice from the meat, a special taste will be given to the lamb marinade. Preparation of the dish will take another 45 minutes. 
The recipe for lamb cooking in foil
If you want to cook meat in foil,take note of the following recipe: first wait for the marinade to soak in the meat, hold it for several hours in the fridge, then fry the ham in the oven at 220 degrees from all directions until the appetizing crust appears, without waiting for the meat to burn. After this, take the ham from the oven and wrap it properly with foil. Leg of lamb is baked to the necessary readiness. The degree of readiness of meat is determined by your culinary preferences! In international cooking, there are five degrees of readiness of meat - rare (very juicy with blood), medium rare, medium, medium well (well baked inside) and well done (light, dry, well baked). Lamb can be prepared not only with potatoes, but also with vegetables (vegetable assortment). This recipe is sure to be of interest to your guests:
- Lamb - 1 kg.
- Eggplants - 250 g.
- Courgettes - 200 g.
- Onion - 100 g.
- Bulgarian pepper - 150-200 g.
- Tomatoes - 200 g.
- Thyme, vegetable oil, ground pepper, garlic (to taste).
Garlic is passed through the press, mixed withpepper, salt and chopped thyme. In lamb we rub this marinade. While the meat is absorbed in the marinade, let's start with vegetables. We wash them with running water, clean and cut tomato slices, eggplant cubes and zucchini. Onions cut into rings or semirings, the Bulgarian pepper - large pieces. In the sleeve for baking, first lay out the vegetables, on top of them we put meat. The dish will be cooked for about an hour and a half at a temperature of 180 degrees. Lamb baked in the oven with vegetables is a spectacular option for a festive table. If you cook meat without foil and sleeves in heat-resistant containers, it is desirable to pour 200 ml of pure water into the mold. A dish of mutton with berry sour sauce is perfectly combined. Such a sauce can be made from berries cranberries, cherries, currants or cranberries with the addition of brandy or cognac. It takes about half an hour to prepare the dish. The main ingredients: red berries (fresh or frozen), a little cognac (brandy), ginger, cloves, orange (optional). Here is a win-win and quick recipe:
- The berries are 350 g.
- Orange - 1 pc.
- Grated clove - ½ tsp.
- Sugar (to taste).
- Ginger - ½ tsp. (dry or grated).
Berries rinse and put in a smallenamel saucepan, add grated zest and orange juice, ginger and cloves and cook the sauce over low heat until softened berries (no more than 15 minutes). Berries mash with a fork and add sugar and a couple of spoons of cognac (brandy). Cool the sauce in a refrigerator.
Serving dishes on the table
Lamb is fatty meat, so serve dishes fromIt is desirable in combination with fresh or stewed vegetables, mashed potatoes, beans or rice. Red tart wines are most suitable for mutton. If you want to cook a classic English peppermint sauce for baked lamb, it will not be difficult, besides this sauce will be an unexpected and bright decoration of the dish. The recipe is simple, just have on hand cane sugar, white wine vinegar and, of course, mint leaves. In a cup, mix 2 teaspoons of sugar and 1 tbsp. l. boiling water. When the sugar dispenses, add 2 cups of finely chopped mint leaves and 80 ml of vinegar. The sauce is ready, pleasant appetite!
