How to deliciously fry lamb - recipes with photos, cooking features and recommendations

Many people do not eat lamb because of its specific smell. But in Caucasian, Kazakh and Central Asian cuisine, national dishes are most often prepared from this meat. Experienced chefs can prepare lamb in such a way that even a skeptical gourmet cannot find fault with anything.

How to deliciously cook lamb in a frying pan? Young lamb is juicy, tender and has virtually no smell. Thanks to spices, herbs and seasonings, lamb dishes are tasty and aromatic

How to eliminate the unpleasant smell of meat?

First you need to choose the right lamb. Buy only young lambs, no older than 3 years, or better yet, ask the seller for lamb meat. Of course, not every seller is conscientious, and a person who does not understand lamb may be given the meat of an elderly sheep under the guise of lamb.

Even if the meat is a young animal, it will give off an unpleasant odor. If you are thinking about how to deliciously fry lamb, then first of all you should get rid of the specific aroma.

Before frying the kebabs, the meat is marinated, and before frying it in a frying pan, it is soaked for a long time and cooked until half cooked, draining the boiling water. Let's talk about this in more detail.

Soak:

1. Some recommend soaking lamb for 12 hours to 24 hours in vodka. The time depends on the age of the animal. First you need to cut off all the fat, which is where most of the unpleasant smell comes from. Pour vodka over the pieces, drain and rinse the meat when the time is up.
2. Others advise soaking meat in milk for a day. Trim the fat from the meat, place it in pieces in a deep container, and fill it with milk. The milk needs to be changed every 2 hours.

Even after soaking for such a long time, the smell may still be present. Digestion will help next.

Pour water over the meat, add cloves, parsley - greens along with roots, onions, carrots, allspice peas, bay leaves. Cook for two hours after boiling, after which you can proceed directly to frying.

Meat selection and preparation

The taste, juiciness and tenderness of the final dish will depend on the correct choice of lamb. Fillet from old animals remains tough even after prolonged cooking. Young lamb meat will be soft and can be easily cooked.

Advice! Milk pulp has a lighter shade than old pulp.

The veins of a small ram are white, while those of an older animal are yellow. Judging by the lambing of sheep, it is better to purchase meat in the winter or spring. Parts of hams, shoulder blades, loin and brisket are suitable for frying.

Be sure to rinse the product well before starting cooking; if necessary, beat it off.

Marinades

How to deliciously fry lamb shish kebab or cook it in a frying pan? Marinades will help. They will not only soften the aroma exuding from the meat, but will also make it tender, juicy, and marinated meat will take much less time to cook. There are a lot of recipes for preparing marinades for lamb; we suggest considering the most accessible and simple ones.

Recipes for marinades for 1 kilogram of meat:

1. The first one is one of the most popular. You will need a glass of kefir or natural yogurt, a spoon of prepared mustard, the juice of half a lemon, a large onion, curry and salt to taste. Grind the onion in a meat grinder. Mix all the ingredients, place the pieces of lamb in the marinade, and refrigerate for a day.
2. Oil marinade. Heat a third of a glass of sunflower oil in a saucepan, add two cloves of chopped garlic, a teaspoon of dried ginger, two tablespoons of thyme and rosemary. Cover with a lid. After cooling, mix the spiced oil with the juice of half a lemon and two teaspoons of salt. Place pieces of lamb into the marinade, mash them well, and refrigerate for a day.
3. Soak the meat for a day in dry red wine, to which you do not need to add anything else. Add seasonings and salt before cooking.

Next, we suggest going directly to the question of how to deliciously fry lamb meat in a frying pan. Let's look at the most popular recipes.

Gourmet lamb dishes: recipes and photos

Are you used to baking, stewing and frying pork? Try cooking lamb dishes for a change. Recipes from oriental cuisines and Caucasian highlanders are impressive in their variety. However, it would be a mistake to believe that this meat is unique to the cuisines of these peoples. The Irish, Scots, Greeks and others prepare dishes from lamb, which makes the product international.

This is interesting to know before cooking lamb

The worldwide popularity of lamb is explained by the properties of the meat. Contrary to the prevailing stereotype, it contains 2-3 times less fat than pork. The chemical composition of the pulp is not inferior to pork or beef. And even superior, because it contains 30% more iron. As well as a number of microelements such as phosphorus, magnesium, sodium, potassium. Before cooking lamb, it is important for a novice cook to understand which part of the carcass is best to choose:

• To grill, use a shoulder, ribs, loin, or tenderloin;
• It is worth stewing or boiling the peritoneum, neck, drumstick, brisket, ribs;
• Good quality minced meat will be obtained from the shoulder, peritoneum, and trimmings.

The pronounced smell is an important nuance that distinguishes lamb from neutral pork. We recommend that you pay attention to removing fat layers and marinating the meat before deliciously preparing lamb. This process will tenderize the flesh and help it cook faster. Removing fat will somewhat reduce the brightness of the pronounced specific odor. For pickling, use spices of natural origin:

This is interesting to know before cooking lamb

• marjoram, thyme, oregano, cumin, ginger complement lamb well;
• treat garlic with caution, add it in small quantities;
• vegetable spices - onions, tomatoes, sweet and hot peppers;
• Sauces also help neutralize the smell: mint, red wine.

Contrary to popular belief, meat does not take long to cook. If cooked for too long, the meat may lose its juiciness and become tough. Therefore, follow the temporary recommendations to ensure soft and juicy lamb. Read on for recipes for delicious meat dishes.

Roasted leg of lamb

This recipe will be a godsend for those who are cooking lamb for the first time. It doesn't require too much effort, time or ingredients. All you need is a simple set of available spices and fresh meat. By following simple recommendations, you will prepare flavorful lamb even without the marinating process. A simple spice blend will fill your kitchen with unmatched aroma. A baked leg is something that can be prepared from lamb for the next dinner or holiday meal. Delicious meat goes well with mini potatoes.

Ingredients:

• 1 (2.2 - 2.7 kg) trimmed bone leg of lamb;
• 4 cloves of garlic;
• 1 tbsp. l. olive oil;
• 1 tbsp. l. chopped fresh rosemary;
• 1 tbsp. l. chopped fresh thyme leaves;
• 1 tbsp. l. Dijon mustard;
• 1 tbsp. l. salt;
• 2 tsp. ground black pepper.

Roasted leg of lamb

Preparation:

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
2. Rinse and dry the leg of lamb with paper towels. Using a sharp knife, cut the top of the leg for the lamb dish. Recipes with photos demonstrate the appearance of the cuts. Make small cuts along the entire leg.
3. In a small bowl, combine peeled, finely chopped garlic, olive oil, rosemary, thyme, Dijon mustard, salt and pepper.
4. Place the lamb, fat side up, on a sheet of foil in the prepared baking sheet. Spread the garlic and spice mixture evenly over the lamb, rubbing thoroughly into the cuts.
5. Place in the oven and roast until the flesh reaches an internal temperature of 135 degrees. Baked leg is something that even a culinary novice can quickly and deliciously prepare from lamb. This will take approximately 1 hour 30 minutes to 1 hour 45 minutes or until desired doneness. Take out the baking sheet with the contents. Leave to rest for 15 minutes before slicing.
6. Serve immediately with mini potatoes, fried or baked.

Boneless leg of lamb with rosemary, orange and cranberry

This delicious lamb roast is so easy to make. We recommend serving it hot with your favorite fried vegetables or warm salad. Follow the simple instructions and you will learn how to cook delicious odorless lamb. Today, your cookbook recipes will be enriched with another wonderful dish for a special occasion or just to please family and friends.

Ingredients:

• 2.5 kg leg meat without bones of lamb;
• 1 cup white breadcrumbs (about 3 slices bread, crushed into crumbs);
• 2 tbsp. l chopped rosemary;
• 1 orange;
• ¼ cup raisins;
• ¼ cup dried cranberries;
• 1 tbsp. l. cranberry sauce;
• 1 tbsp. l. parsley, chopped;
• 1 tbsp. l. butter;
• Bouquet of rosemary sprigs;
• 10 pieces of jute twine or kitchen string.

Boneless leg of lamb with rosemary, orange and cranberry

Preparation:

1. Before purchasing meat, if you fancy a whole leg, ask the butcher to remove the bone for you. In this case, you will get pulp - something that can be cooked quickly and tasty in the oven perfectly.
2. Remove the meat from the refrigerator an hour or more before cooking to allow it to reach room temperature.
3. Place lamb skin side down. Preparation involves creating a flat, rectangular piece of pulp.
4. Feel the flesh to find the thickest parts of the meat and even out the layer. Partially slice the thickest parts horizontally, not all the way through, to create a flap.
5. Lift the cut flap and flip it towards the gap of the thin section of meat you want to fill to create a more even rectangular shape.
6. Cover the meat with plastic wrap and roll it with a rolling pin to even it out.
7. Trim off any tough or fatty bits.
8. Before cooking delicious odorless lamb, pour orange juice over the meat.
9. Mix the filling from the indicated ingredients in a deep bowl (rosemary, raisins, cranberries, parsley, crackers).
10. Place a strip of stuffing down the center of one side of the meat, then lift the edge and roll the meat tightly, as if rolling into a log, tucking in any loose bits of stuffing.
11. Tie the meat with twine or kitchen string.
12. Preheat the oven to 180-200 degrees.
13. Heat oil and butter in a frying pan and brown the lamb well on all sides.
14. Remove from the heat, place the rosemary sprigs in a baking dish and place the toasted roll on top. Bake the lamb recipe in the oven for 55-45 minutes.
15. You can check the readiness of meat without a cooking thermometer. Take advantage of this interesting life hack: Poke a thin metal knife into the center of the roll, count to three, and then place it on the inside of your wrist. It should feel warm. If not, cook for another 15 minutes and try again.
16. Remove the finished roll from the oven, cover with foil and let rest for 15 minutes before unthreading and slicing.
17. Serve warm in thick slices or cold in thin slices with cranberry sauce.

Glazed lamb salad with vegetables and vinaigrette sauce

This recipe will teach you how to cook lamb and enjoy a variety of flavors and textures. This dish will be a great addition to the holiday menu. Cook it for fun and impress your loved ones with new recipes.

Simple fried meat

If you decide to just fry lamb for a family dinner and don’t want to fuss with cooking, then use this simple recipe. The only products you will need are meat and available spices. It’s up to you to decide what to cook as a side dish; this meat goes with absolutely everything. As a result, the lamb will be soft, juicy and smelling delicious!

Ingredients:

• half a kilo of lamb meat;
• two onions;
• 15 grams of parsley and basil;
• vegetable oil in a frying pan;
• pepper and salt.

Valuable advice

When frying, place the lamb pieces fat side down in the pan. Then the meat will turn out tastier and more tender.

Serve the finished meat immediately. Fat hardens quickly, which can make the dish tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the food a stunning aroma. Therefore, do not skimp on these spices for meat and experiment. Be sure to write about all your discoveries in the comments. Also share the link to the article on social networks with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks!

How to deliciously fry lamb in a frying pan

You need to take prepared, odor-free meat, so you will have to prepare dinner “from yesterday.” Soak the meat, boil (you can do it without boiling if it is young lamb or lamb). It is better to soak it immediately in ready-made pieces, this will not only be faster, but also more productive.

Let's start cooking:

1. Pour some sunflower oil into a frying pan and heat it up. It is not recommended to put meat in cold, juice will come out of it, and as a result the dish will turn out dry. When it’s hot, a crust will immediately set, which will prevent the juice from escaping into the pan.
2. Over high heat, fry the pieces for three minutes on one side and the same on the other. Turn down the heat.
3. Cover the pan with a lid and fry, stirring occasionally, for 25-30 minutes.
4. After all the liquid has boiled away, you need to add salt, pepper, onion, cut into half rings, and chopped herbs.
5. Fry uncovered for another 10-15 minutes.

Homemade roast lamb with potatoes - a recipe with step-by-step photos on how to cook deliciously

Description

Roast lamb is a common meat dish in Central Asia and Europe. Hot food can be prepared not only on the stove or in a slow cooker, but also in the oven in clay pots. A simple step-by-step recipe and photographs, which you can find below, will clearly and in detail tell you how you can make this tasty and very satisfying hot delicacy at home. In our idea we will use lamb. You can easily replace it with other types of meat, such as beef, pork or chicken.

The taste of the finished treat is difficult to describe in words, because the prepared delicacy is simply amazing. The dish is perfect as a hearty family lunch or dinner. Hot liquid food can also be served to guests for the holiday. We are sure that the guests will be pleasantly surprised by the delicious treat. The dish will be appreciated by gourmets and connoisseurs of tasty, healthy and balanced food.

If you want to somehow diversify your evening menu and feed your loved ones heartily, then be sure to use this variation of the recipe. The undeniable advantage of the proposed idea is that along with the meat you can immediately prepare a side dish - potatoes, which are saturated with the aromas of the meat and become very tender. You can simmer the fragrant delicacy over low heat, and in the meantime go about your daily routine.

Many “newly trained” and sometimes professional chefs are afraid that the meat may turn out overcooked or, conversely, raw. Use our recipe. Thanks to the simple preparation steps described in it, you can make a dish with your own hands no worse than a restaurant dish. Having made roast lamb at least once, you will surely appreciate the dish and want to pamper your family with this delicious treat again.

Ingredients

• Lamb (pulp, 800 g)
• Potatoes (8 pcs.)
• Onions (2 pcs.)
• Vegetable oil (for frying)
• Table salt (to taste)
• Spices and seasonings (to taste)

Cooking steps

To prepare a classic Uzbek roast lamb, you need to buy a piece of the freshest meat, rinse it with water, remove excess liquid with a paper towel, and then cut the flesh into small pieces. You should also remove the hymen and fat using a very sharp knife.

Next, you need to prepare those spices that your loved ones usually prefer, or use our list of spices. For this purpose, you need to combine dry paprika, dried tomatoes, tarragon and other seasonings from the proposed range of spices or choose some other spices at your discretion.

The meat needs to be mixed with seasonings and a little salt. Then you should leave the meat preparation to marinate for at least an hour.

You need to pour a small amount of sunflower oil into a container with a thick bottom, heat it over the fire, and then fry the onion, chopped into half rings, in a cauldron until golden.

At the very end of frying, you need to place the marinated lamb in a container with onions.

Then you need to continue frying the meat and other ingredients, stirring the food occasionally, until a golden brown crust forms on the tenderloin pieces.

Then you should pour water into the container. The liquid should completely cover the meat. After this, the lamb needs to be simmered over low heat for about 60 minutes, covering the cauldron with a lid.

In the meantime, you need to peel the potatoes and cut them into slices. The vegetable needs to be fried in another frying pan until it has an appetizing golden crust.

After 1 hour of stewing the roast, add the fried potatoes to the pan with the meat. The dish must be seasoned with salt and spices to taste. After this, the delicacy should be stewed with vegetables for another 15 to 20 minutes.

The finished dish can be placed on portioned plates or in pots with (or without) broth and served hot. The final touch to the dish is fresh herbs, which need to be chopped and sprinkled on the dish. Delicious roast lamb, cooked at home on the stove, is ready.

Ribs

How to deliciously fry lamb? You can take not only the pulp, but also the ribs, which turn out amazingly tasty. You can serve them with side dishes, with salads, or just put them on the table for a snack while watching a movie.

Ingredients you will need:

• kilogram of ribs;
• three large onions;
• five cloves of garlic;
• half a teaspoon of cumin;
• any seasonings and salt;
• sunflower oil for frying.

Nutritional and energy value:

Cooking the ribs

It is in vain that many people do not buy these parts from the ram, believing that there is not enough meat there. This is an erroneous opinion; there is enough meat here, it turns out with a completely different taste than a simple tenderloin. We will tell you how to deliciously fry lamb, it will turn out no worse than in a restaurant!

1. There is no need to remove fat from the ribs. do not confuse it with fat, which has an unpleasant smell. Thanks to lard, the dish will first be stewed in its own juices, and then well fried.
2. Pour a little oil into the pan and place the ribs close together. Turn on low heat, we need the lard to melt out; in this case, a little heat will not affect the juiciness, the meat will be saturated with juice during the cooking process.
3. Don’t be alarmed by the large amount of onion; it will simply dissolve during the cooking process and no one will see or feel it. Cut the heads into cubes, sprinkle over the ribs, and cover with a lid.
4. Simmer for 15 minutes without removing the lid.
5. Next, salt and season the ribs, add chopped garlic and cumin, and stir.
6. Simmer for an hour, if there is no juice left, add a little water and continue simmering with the lid on.
7. After an hour, remove the lid, turn the browned ribs over, and fry for another 30 minutes.

When serving, you can sprinkle the ribs with lemon juice, it will be even tastier!

Valuable properties of lamb

Some people mistakenly believe that lamb dishes are present only in the diet of Caucasian highlanders and oriental people. But that's not true. For example, in Scotland they make haggis from lamb, in Greece they make moussaka, and in Ireland they make Irish stew.

The energy value of fresh meat (per 100 g) is 209 kcal. Moreover, there are 0 g of carbohydrates, 16.3 g of fat and 15.6 g of protein.

Sometimes you can hear the opinion that lamb meat is too fatty. But, I’ll tell you that this product contains about 2 times less fat than pork. And lamb fat contains 2.5 times less cholesterol than beef fat. Therefore, lamb meat is considered a dietary product.

It also contains vitamins B, PP, E. Plus, meat is rich in zinc, potassium, sodium, silicon, iron and other minerals. For example, lamb contains 30% more iron than the same amount of pork or beef.

That is why the use of this “medicine” is indicated for low hemoglobin. In addition, this product stimulates the pancreas and even prevents the development of diabetes.

Meat fried with fresh vegetables

There are many recipes for frying lamb in a frying pan. One of the most remarkable is this one. The taste of the meat will be complemented by bell peppers and fresh tomatoes. The resulting dish will be juicy, beautiful to look at and very aromatic.

Products you will need:

• a kilogram of lamb (better if it is meat from the back thigh);
• three bell peppers and three tomatoes each;
• two onions;
• two tablespoons of butter;
• favorite seasonings and salt.

Such a small variety of ingredients is enough to prepare a hearty and delicious dinner for the whole family.

About the benefits of the product

Nutritionists long ago gave this product the green light, having found out that it contains less fat than pork, less cholesterol than beef, but is rich in proteins, vitamins, and is easier to digest. Lamb ranks first in terms of iron content and is indicated for diseases of the pancreas, liver, and as a preventive measure for diabetes.

Another misconception is that lamb is tough and dry. To dispel these myths for everyone, we will tell you how to cook lamb with onions in a frying pan. This recipe can become a basic one. In the future, if you wish, you can improve it to your own taste, because having tasted the excellent lamb meat, you will probably begin to include it more often in your diet at home.

Cooking meat with vegetables

1. Melt the butter in a frying pan, add a drop of vegetable oil. Place onion half rings in a frying dish and cook until soft.
2. Cut the tomatoes and peppers into large pieces, add them to the onion, there is no need to cover with a lid, the juice should almost completely boil away.
3. Place the pieces of meat into the frying pan, increase the heat to maximum so that the lamb turns out juicy. Fry until crusty, turning the meat.
4. Next, add salt and season, cover with a lid, and cook for another 20 minutes.

Now you know several recipes for how to deliciously fry lamb in a frying pan. Reviews from housewives who have already tried to cook such meat on their own will help you understand whether it’s worth it at all.

Choosing lamb for frying

Old sheep meat is least suitable for delicious kebabs and chops. It will remain tough even with prolonged heat treatment. You need to be especially meticulous in selecting lamb for frying. Ideally, purchase young lamb fillet.

The lighter the color of the meat pulp, the softer the dish will be. A young lamb has whitish fat layers, but they turn yellow with age.

If you want to cook meat from the loin of “milk” lamb, you need to look at the calendar. Basically, sheep give birth in the first quarter of the year, so the likelihood of acquiring what you need increases during the winter season and with the arrival of spring.

To properly fry lamb meat in a frying pan, it is important to know which pieces of carcass are suitable for a particular recipe. In a frying pan, it is the leg part that turns out tastiest; lamb breast and upper shoulder are suitable, but only from a young animal.

Reviews of fried lamb

Many people do not buy lamb because it has a specific smell. But as the practice of experienced housewives shows, getting rid of it is quite easy. How to do this is written at the beginning of the publication.

They write about fried lamb meat that there is nothing tastier and juicier than this. It is better to cook shish kebab from lamb. Once you try it, you will never want pork roasted over a fire again.

If you don’t know how to deliciously fry lamb, feel free to use the recipes posted in the article, they have all been tested and have earned only positive reviews!

Chef's secrets

At the very beginning of cooking, always place portions of lamb on the surface of the pan, fat side down. This way the meat will be cooked better and will be tender and tasty.

An important point is that cooking for too long makes the lamb tasteless and dry. This means that you need to ensure that the portioned pieces are stewed in their own juice. If the meat is not softened and the juice has evaporated, you can add a little water and continue to simmer until done.

Remember that lamb is good when it’s hot; when it cools down, it will quickly become covered with a layer of whitish fat and will no longer look appetizing. Any fresh vegetables and herbs are ideal as a side dish for this product. When cooking lamb on the grill, also follow these tips.

If weather conditions permit, you can cook a wonderful juicy lamb kebab on the grill.

Lamb in wine

Serves 4: 2 tbsp sugar, 4 tbsp balsamic vinegar, 75 g prunes, 200 ml lamb stock, 200 ml red wine, 2 tbsp fresh chopped thyme, 4 x 200 g lamb steaks, Prunes give this dish an unusual twist juiciness.

Place sugar in a saucepan and heat until it melts and turns a dark caramel color. Add vinegar and stir. Add prunes, broth and wine. Boil for 10 minutes until the liquid has evaporated by half. Add 1 tbsp thyme. Heat a cast iron skillet and sear the lamb for 4 minutes on each side until cooked through. Serve the lamb on mashed potatoes with the sauce on top. Sprinkle with remaining thyme and serve.

Grilling

You can grill both loin pieces of lamb and meat on the bone over coals in a grill. Before starting cooking, you can marinate the product, especially if it is harsh.

If you want to try a delicacy fried over a fire, you need to constantly turn the meat slices for ten minutes so that they do not burn. But you can simply move away the hot coals and fry the dish at a slower and calmer pace. Seasonings are recommended to be used at the end of the procedure, as they may lose their flavor characteristics.

Recipes

Let's look at several recipes for cooking lamb in a frying pan.

Juicy lamb with onions in a frying pan

• 300 g meat pulp;
• 50 g fat tail fat;
• bulb onions;
• 1–2 tsp. salt;
• 1 tsp. cumin;
• hot red pepper.

Preparation.

1. Cut the lamb flesh (from the shoulder or front leg) into pieces about 2 cm.
2. Peel one onion and chop half rings.
3. Crush the cumin finely and mix with hot ground pepper.
4. In a heated frying pan, melt finely chopped fat tail fat until cracklings form. It’s easier to cut it from any part of the carcass rather than buy it specifically. Place the meat in one layer and fry on one side over low heat, then turn the raw side over into the frying pan and fry.
5. Add onion and spices to the pan, add salt and mix. Fry the meat until soft, and the onion until it becomes transparent. In general, the amount of time to cook lamb in a frying pan is 20 minutes. It needs to be served hot.

Chops

This dish is perfect for novice cooks who want to try cooking something with lamb. There are many recipes for deliciously and correctly preparing excellent lamb chops - on a grill pan, on the charcoal grill, in the oven or in a slow cooker.

Ingredients:

• 400 g pulp;
• 8–9 tbsp. l. lean oil;
• garlic;
• egg;
• 1⁄2 tbsp. flour;
• spices, salt.

Preparation.

1. Cut the pulp (across the grain) into 1 cm thickness.
2. Beat each piece of lamb on both sides until tender. Add salt, spices and pepper, grate with garlic to taste and leave for 30 minutes. leave to soak.
3. Pour flour into a bowl (you can add some spices to it, it will be even tastier). In a separate bowl, beat the egg. Heat oil in a frying pan.
4. Dip the chops in flour, dip each in the egg mixture, and fry in a frying pan.
5. Fry on both sides for 5–7 minutes, depending on how young the individual from which the meat was taken was, the thickness of the pieces and the desired degree of frying.

T-bone chops in the oven step by step

Cooking lamb is difficult for novice cooks. But anyone can enjoy this dish. You need an oven, meat and a few auxiliary ingredients:

• 800 g lamb fillet;
• one onion;
• 125 ml beef (lamb) broth;
• 0.25 tsp salt;
• black pepper;
• thyme (pinches);
• 1⁄2 tsp. dried oregano;
• 1⁄2 tsp. garlic powder.

How long does it take to fry?

It all depends on the chosen recipe and the age of the animal. Lamb cut into pieces cannot be quickly fried. It will have to cook for at least an hour. But you can’t cook the meat for too long, so as not to dry it out.

If you have to cook steaks on a grill pan, the time is significantly reduced. You need to fry on each side for 3 minutes for medium-rare and the same for more intense.

In order for the dish to be truly tasty and aromatic, it is important to properly marinate the meat before frying - for at least 2 hours. For maximum juiciness, it is better not to remove fat from lamb.

Roast lamb

lamb, potatoes, tomatoes

Finely chop the lamb, put it in a cauldron and add a little water. Add salt and heat over medium heat. The broth should evaporate and fry the meat in its own fat. While the meat is frying, place the chopped tomatoes in a frying pan, add salt, and fry. During this time, fry the potatoes (cut into cubes or strips). Serve on a plate with vegetables and fresh herbs.

leg of lamb - 2 kg, potatoes - 8 pcs, large carrots - 4 pcs, salt, pepper, seasonings.

Wash the leg of lamb, dry it with a towel and sprinkle with meat spices. Preferably without salt. Place in the refrigerator to marinate for 30-120 minutes. Wash and peel potatoes and carrots. Cut the potatoes lengthwise into two parts. Cut the carrots lengthwise into 4 parts. Salt the vegetables and place the potatoes and carrots in the sleeve. Remove the leg of lamb from the refrigerator. Add salt. Place in the sleeve on top of the vegetables. Clamp the sleeve with clamps and place in an oven preheated to 180 °C for an hour and a half. Cook in the oven for one and a half hours. Let's get it. Carefully cut the sleeve. Cut the lamb into portions and place on plates.

Bon appetit!

Lamb dishes require special attention when preparing. Violating the process or the quantity of required ingredients can ruin the dish, given the unusual smell and texture of the meat. But properly prepared lamb dishes are real masterpieces of culinary art, preferred and loved by many gourmets.

in Hungarian

lamb (brisket) - 1.5-2 kg, onions - 1.5 kg, lard, melted. pork - 100 g, sugar - 1 tbsp. l, paprika - 1.5 tsp, salt, ground black pepper, cayenne pepper, chopped herbs - 3 tbsp. spoons, wheat flour - 1 1/2 tbsp. spoons of flour, meat broth - 1 l

Chop the brisket into large pieces. Cut the onion into strips and fry in a frying pan with some lard. Sprinkle the onion with sugar, increase the heat and fry, stirring, until brown. Fry the meat in the remaining lard, season with salt and pepper. Mix the onion with flour, paprika and herbs, pour in the broth, stir well and cook until thick. Pour the resulting sauce over the meat, cover with a lid and simmer for 1.3 hours. Add broth as needed.

When serving, place the meat on a platter and pour over the sauce. Garnish with boiled vegetables.