Lamb in the oven in foil - recipes for how to bake lamb deliciously

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with photo. This step is very important, because if you choose tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant to the taste. And here all the cooking secrets will not help you. Therefore, you should take your choice of lamb seriously.

First of all, pay attention to light meat with white elastic veins. Old lamb meat usually has a red tint and yellow fat. You are unlikely to make a tasty dish from it, no matter how hard you try. Therefore, pass by such meat, and turn your attention to the meat of a young lamb. The most successful and delicious dishes can be prepared only from it.

If the meat has an unpleasant odor, then this indicates that this is the meat of an old sheep. Another option is that the ram was not castrated. This kind of meat is also not worth taking, because the unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

Lamb baked in a whole piece in foil

Lamb baked in the oven is a spectacular meat dish that goes exquisitely with other colorful appetizers on the holiday table.

To complete the recipe you need:

• a piece of pulp weighing 1.5 kg;
• large head of garlic;
• 3 sprigs of rosemary;
• a piece of butter;
• salt.

Cooking method:

1. The pulp is washed, dried with paper towels and cut in three places on one side, and in three on the reverse (the depth of the cuts is no more than 3 cm).
2. The meat is stuffed with cloves of garlic and sprigs of rosemary, then rubbed with salt and wrapped in foil, pre-greased with oil.
3. The baking sheet with lamb is placed in an oven preheated to 180 °C for 1.5 hours.

Leg of lamb baked in the oven from Stalik Khankishiev: recipe

The recipe of this famous person is quite simple. Prepare the following products for it:

• Leg of lamb – 2 kg
• Carrots – 70 g.
• Garlic – 30 g
• Wine – 1 tbsp.
• Celery – 40 g

Cooking process:

• Remove the chaff from the carcass.
• Wash the meat, stuff it with vegetables.
• Prepare a baking sheet, place the meat, rub it with seasoning. Top with celery and carrots.
• Pour 1/2 tbsp onto a baking sheet. wine, dilute with water.
• Cover the baking sheet with foil and bake in the oven, heating it to 200°C. Cook for 2 hours, maybe a little more.
• When the meat is completely cooked, remove the foil and keep the leg in the oven for another 20 minutes.

With potato

In terms of the presence of protein, lamb meat is not inferior to beef. But the cholesterol in the former is 4 times less, which makes lamb a very valuable product.

To create a nutritious dish that does not require a separate side dish, you need:

• 1 kg of meat;
• 2 times more potatoes;
• 2 onions;
• bay leaf, oregano and other spices;
• salt;
• vegetable oil.

Lamb with potatoes is prepared as follows:

1. While the oven is preheating to 200 °C, the washed and dried lamb is cut into portions. They are rubbed with salt and pepper and placed in a greased baking dish.
2. Vegetables are cut into discs and mixed together with salt and pepper in a deep bowl.
3. After 15 minutes, the vegetable mixture is laid out on top of the lamb.
4. The contents of the mold are seasoned and covered with foil, after which the container is sent to the oven for 40 minutes.
5. After the specified time has passed, the foil is removed and the dish continues to bake for another 7 - 10 minutes.

How to cook delicious, soft lamb with potatoes in the oven

Meat baked with a side dish (in this case, potatoes and quince) is very simple, tasty and economical. The potatoes are saturated with meat juice, which makes them very aromatic. This also applies to quince. Onions and soft marshmallows give the lamb a special piquancy. Try it!

To prepare we will need:

• Lamb (ribs)
• Potato
• Bulb onions
• Quince
• The water is clean
• Soft marshmallow
• Thyme or thyme
• Salt, ground pepper

Preparation:

1. First, prepare the marinade for the meat. Cut the onion into half or quarter rings. Place it in a deep bowl.
2. Add salt and ground pepper here to taste. We rub everything with our hands so that it releases the juice. Add a couple of teaspoons of marshmallow. Add dried thyme (thyme).
3. Cut the ribs into portions. You can also use other meaty parts of lamb. We send them one at a time to the onion marinade, rubbing them well. So, one by one, we put all the pieces here.
4. Cover the bowl with meat with cling film. Place in the refrigerator for at least 4 hours. If possible, it is better to leave it overnight.
5. Grease a baking dish with high sides with vegetable oil. Place the meat here in one layer. Peel the potatoes and cut into large pieces. Arrange around the lamb. Cut the quince into slices, cut out the seed part, and place it on top of the meat. Sprinkle the potatoes with quince with salt and pepper to taste. Carefully, evenly, pour a little water (0.5-1 cup) onto the bottom of the baking sheet.
6. Cover the top with foil. Heat the oven to 200 degrees. Place the baking sheet in a hot oven for 1 hour. After this, you can remove the foil and let it brown a little in the oven. Then, the dish is completely ready to serve. It can be decorated with fresh herbs, onions, and pomegranate seeds.

Bon appetit!

Cooking with vegetables in the oven

Fresh vegetables add even more flavor and juiciness to already delicious meat.

To create an appetizing dish you need to prepare:

• ½ kg lamb;
• 3 potato tubers;
• carrots;
• onion;
• 2 tomatoes;
• a stack of vegetable oil;
• 100 ml water;
• salt and spices.

Preparation stages:

1. The washed and dried piece is salted and rubbed with spices.
2. All vegetables are cut into large slices.
3. Lamb is placed in a fireproof dish in the center and surrounded with vegetable pieces in a circle.
4. Water and a little sunflower oil are added to the dish, after which the mold is covered with foil.
5. Lamb with vegetables is baked in an oven preheated to 200 °C for about 1.5 hours.
6. Remove the foil 10 minutes before the end of cooking.

Baked lamb with vegetables (with photo)

Lamb baked with vegetables is an exquisite dish that can easily surprise and pamper all your family and guests. The lamb turns out incredibly juicy, aromatic and tender, and the vegetables harmonize perfectly with it and further enrich the taste of the dish.

The recipe “Lamb baked with vegetables” is presented in the Meat category; to prepare this dish you will need no more than 90 minutes.

• 1 PC. Leg of lamb
• 2 pcs. Yellow bell pepper
• 2 pcs. Red bell pepper
• 2 pcs. Bulb onions
• 3 pcs. Carrot
• 1 PC. Garlic
• 100 ml. Olive oil
• 100 ml. Water to taste
• Celery to taste
• Salt to taste
• Ground black pepper to taste
• Zira to taste
• Coriander seeds to taste
• Peppercorns

How to cook

Preparing the lamb. We thoroughly wash the foot and dry it. Remove the shoulder blade and leave the flesh with one bone. Fry the lamb on all sides until golden brown.

Preparing the vegetables. Cut the pepper, carrots, garlic and onion into random small pieces, and then fry in olive oil for 6-7 minutes, stirring occasionally. Salt and pepper. If desired, add a few celery leaves.

Place the vegetables on a baking sheet, sprinkle them with olive oil, and place the fried lamb on top. Sprinkle the leg with spices and salt. Pour in water and place in the oven for about 1.5 hours, preheated to 200 degrees. Turn the lamb periodically so that it bakes evenly.

Cut the lamb into portions.

Serve with vegetables. Bon appetit!

How to deliciously bake a leg of lamb in foil

Another variation of preparing lamb meat involves the presence of:

• 1 leg of lamb;
• 10 peppercorns;
• 5 sprigs of rosemary;
• a small amount of sunflower oil;
• 2 heads of garlic;
• salt.

The step-by-step instructions for executing the dish consist of the following steps:

1. Crushed spices, chopped rosemary and garlic gruel are mixed in a bowl.
2. Oil is added to the aromatic mixture.
3. The leg is rubbed with spices and salt, and then wrapped in film and placed in the refrigerator for 10 hours.
4. Before cooking, the lamb is kept on the table for 30 minutes while the oven is preheated to 200 °C.
5. The lamb is baked, wrapped in foil, for 2 hours.

The highlight of Caucasian cuisine

If you study the menu in any Caucasian restaurant, you will see that the main product is lamb tenderloin. It is subjected to various types of heat treatment - fried, steamed, boiled, stewed and even baked on the grill or open fire. But lamb treats cooked in the oven are still more popular.

If you decide to bake a leg of lamb in the oven in foil, first learn the intricacies of preparing this dish. You should start with the choice of meat. In our country, lamb is not such a popular product, but you can find high-quality tenderloin. First of all, try to choose lamb.

Advice! Dairy lamb meat is as tender, soft and juicy as possible. The age of the animal should not exceed three months. It is this kind of tenderloin that does not have a specific repulsive odor.

The cost, of course, of dairy lamb will be high. Yes, and it is very difficult to find it. Most often, lamb tenderloin of individuals under the age of 18 months is sold on the market. Such meat has an odor that must be eliminated. Do not expect that the smell will disappear on its own during baking; this will not happen if you do not properly prepare the lamb tenderloin for cooking.

Advice! For cooking, it is advisable to choose chilled lamb tenderloin. If the product has been frozen, it should only be defrosted by natural thawing. Do not use hot water or a microwave oven to speed up the process.

There are two ways to get rid of a specific smell - by boiling in boiling salted water, or by pickling.

Lamb tenderloin should be prepared for cooking in the same way as other types of meat. It is washed, cleaned of excess fat and dried. To remove the smell, boil a piece of meat until almost half cooked.

If this method is unacceptable to you, proceed to marinating immediately. As for marinade, there are a huge number of them, but it is best to use various seasonings and spices.

Advice! To marinate lamb, be sure to use cumin. There is an opinion that this spice completely eliminates the unpleasant smell of meat. In addition to cumin, you can use a traditional mixture of ground peppers, dried basil, garlic, cumin and cilantro.

Lamb must be marinated for at least six hours. The longer you keep the meat in the marinade, the juicier and more flavorful it will be. It is advisable to leave the lamb to marinate overnight.

When baking, the lamb tenderloin will render out a lot of fat. To keep the treat juicy, use aluminum foil for baking. 20-30 minutes before the end, you can open the foil slightly so that the meat is baked to an amber crust.

On a note! Most often, cooks choose lamb ribs for cooking in foil.

Meat can be baked with vegetables, for example, carrots, potatoes, eggplants, and onions. Just keep in mind that the lamb is baked until done for at least an hour and a half, and the vegetables will cook much faster. Therefore, in such cases, it is advisable to pre-boil the lamb or remove vegetables from the oven earlier.

Bake the shoulder blade in the marinade

You can deliciously bake lamb weighing 2.5 - 3 kg in a marinade from:

• heads of garlic;
• 70 ml sunflower oil;
• 5 g cumin;
• a small amount of paprika and ground pepper;
• pinches of coriander;
• salt.

The work progress consists of performing the following manipulations:

1. The garlic is peeled and turned into pulp.
2. Garlic mass, sunflower oil, these and other spicy spices, and salt are mixed in a bowl.
3. Cuts are made in the shoulder no more than 2 cm deep, after which the meat is rubbed with marinade and sent to the refrigerator, wrapped in a bag, for a day.
4. The prepared lamb is baked for 2 hours in foil in an oven preheated to 200 °C.

Flavorful lamb ribs

Not every housewife knows how to cook lamb according to the rules. This type of meat has a specific odor that must be removed before heat treatment. Otherwise, your dish will be hopelessly spoiled.

On a note! Lamb meat, regardless of the part of the carcass, can be soaked in filtered water for 10-12 hours or marinated. The choice of marinade depends solely on your taste preferences.

Ingredients:

• Fresh frozen lamb ribs – 1 kg;
• ground allspice;
• refined sunflower seed oil;
• basil;
• salt.

Preparation:

1. Rinse the cooled lamb ribs thoroughly under running water.
2. Place the meat in a bowl and cover with filtered water at room temperature.
3. Add 2 tablespoons of vinegar with a 9% concentration and leave for several hours.

4. After the allotted time for soaking has passed, rinse the ribs with water again. Soak up excess moisture with paper towels.
5. Now we cut the prepared lamb ribs into portions of the desired size.

6. Line a fireproof pan or baking sheet with aluminum foil. Lubricate it with a small amount of refined sunflower seed oil.
7. We shift the lamb ribs, but first rub each piece with salt, allspice and dried basil.

8. Wrap the foil tightly to prevent air from entering. Place the meat in the oven for 45-50 minutes.

9. The optimal temperature for cooking lamb in foil is 180°.
10. When the lamb is ready, unfold the foil and simmer the meat in the oven for another 5-10 minutes until a golden crust appears.
11. Almost any sauces and side dishes are suitable for this type of meat.

Lamb ribs recipe

The dish turns out juicy, with a rich taste, if the ribs are pre-marinated.

To create a culinary creation you need:

• 800 g ribs;
• ½ lemon;
• a shot of soy sauce;
• Bay leaf;
• ground pepper and salt.

Sequence of cooking steps:

1. The ribs are washed and dried with paper napkins.
2. Garlic is crushed and mixed with salt, herbs and soy sauce.
3. The lemon is cut into slices, which are immediately mixed with lamb ribs.
4. The prepared dish is marinated for 2 hours, after which it is laid out on a baking sheet.
5. The dish is placed in a hot oven (200 °C) for 1.5 hours.
6. Lamb is baked under foil.

For a large company

Have you ever tried rack of lamb? This deliciousness is obtained if a piece of meat is baked whole with the addition of caramel. It is important that the meat product is fresh. Observe all recipe proportions and duration of heat treatment. In this case, you will certainly succeed at the highest level.

Ingredients:

• fresh frozen lamb tenderloin – 1 kg;
• brown sugar - ½ cup;
• red wine – 1 glass;
• refined olive fruit oil – 3 tbsp. spoons;
• garlic cloves – 5 pieces;
• rhubarb – 250 g;
• shallots – 5 heads;
• rosemary branches - 2 pieces.

Preparation:

1. Heat a clean, dry frying pan and pour a glass of brown sugar into it.
2. Pour in about ½ cup of filtered water at room temperature and cook the sugar syrup until it has a caramel color.
3. When the mass has approximately halved in volume, add red wine.
4. Mix everything well. Simmer for just a couple of minutes and set aside from the stove.
5. Cut the peeled garlic cloves into slices.
6. Heat the refined olive oil in a frying pan. Lay out the chopped garlic and sauté it. After about a couple of minutes, add the rosemary sprigs.
7. Rinse the lamb tenderloin thoroughly with filtered water. If you are using a rack of young lamb, there is no need to soak it.
8. Over maximum heat, fry a whole piece of lamb tenderloin on all sides until an amber crust appears.
9. So, we seem to seal the juice inside the meat.
10. Now transfer the lamb to a baking sheet greased with refined olive oil.
11. Cover the top of the baking sheet with a sheet of aluminum foil. Bake the rack of lamb for about one hour at a temperature threshold of 180°.
12. Meanwhile, prepare the aromatic sauce. Peel and chop shallots.
13. Sauté it until it turns caramel in refined olive oil.
14. Add chopped rhubarb and pour the previously prepared wine sauce over everything.
15. Cool the baked meat slightly, cut into slices and generously season with aromatic sauce.

On a note! To make the lamb cook faster, it is advisable to cut it into small portions. Add dried herbs and vegetables. This way you can save time on preparing the side dish.

Lamb roll in the oven in foil

You can surprise your guests by preparing an original roll.

It is prepared from:

• 800 g lamb;
• 30 ml tomato paste;
• the same amount of sour cream and Tabasco sauce;
• eggs;
• greenery;
• mustard;
• 2 cloves of garlic;
• a small amount of flour and granulated sugar;
• salt and spices.

How to properly cut lamb meat so that you can bake it in foil in the oven

This matter also has its secrets. First, remove any inedible film from the meat and remove any surface fat. If there is a lot of this fat, the taste of the food will greatly deteriorate. But you shouldn’t remove all the fat either. The remaining part will give the meat additional juiciness.

• Under no circumstances should you keep lamb on the fire for an excessive amount of time. This will cause the meat to become dry and tasteless.
• One of the best options for cooking lamb is baking it in foil or in a sleeve. This way the meat will turn out tasty, tender and juicy.

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

• Lamb loves spices very much. They make the taste of meat even more piquant and interesting. You can use all the seasonings you like here. But even in this case, you need to know when to stop.

• Lamb is best served immediately after cooking, that is, warm. When the lamb cools down, it will lose its flavor.
• When frying, it is important to consider the location of the meat. It's best to place it fat side down. This will make the dish juicier and tastier.

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