Lamb in the oven in foil - 7 recipes for how to bake lamb deliciously

Lamb in the European part of Russia is not as popular as pork or beef, and it’s completely in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty and very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Your rating: (
4 ratings, average: 4.25 out of 5)
Cooking time: 3 hours 0 minutes

Quantity: 6 servings

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.

How to cook lamb in the oven in the sleeve

The modern housewife is lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

• Lamb – 1.5-2 kg.
• Coarse salt – 1 tbsp. l.
• Dijon mustard (beans) – 2 tsp.
• Herbs de Provence spices – 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
2. Grind the spices into powder (or take ready-made ground ones), mix with salt.
3. Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
4. Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
5. Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Juicy lamb baked in the oven with spices

The best option for baking meat in the oven is to wrap it in a baking sleeve. This way, the meat will not lose its juices and will be sufficiently stewed. As a result, the dish will come out juicy, tasty and aromatic.

Preparation:

First, rinse the meat, make indentations in it with a knife and insert chopped garlic into them;

Rub the top of the meat with salt and pepper;

After this, mix the olive oil and all other spices. Rub this mixture over your piece of lamb;

The marinated meat should be left to marinate for 6 hours. After this time, the lamb is transferred to a sleeve and baked in the oven until cooked (1.5-2 hours). The meat should not be too dry and juice should be released from it.

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

• Lamb (lean fillet) – 800 gr.
• Onions – 1-2 pcs.
• Potatoes – 12-15 pcs.
• Garlic – 1 head.
• Carrots – 2 pcs.
• Vegetable oil – 100 ml.
• Butter – 50 gr.
• Cheese – 100 gr.
• Spices (to the hostess’s taste), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also use frozen. Rinse the meat, dry with paper towels, cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
3. Heat a frying pan with vegetable oil, put the meat cubes in it, and fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another frying pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Place in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Add salt, add spices, add a cube of butter. Add heated water, close the lids and place in the oven.
6. Cooking time is about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

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.

Recipe for lamb in the oven with potatoes

Lamb is considered a fairly fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baked, a golden brown crust is formed, making the dish very appetizing.

Products:

• Lamb – 1.5 kg.
• Potatoes – 7-10 pcs.
• Garlic – 4 cloves.
• Olive oil (can be replaced with vegetable oil).
• Rosemary and thyme, salt
• Dry white wine – 100 ml.

Technology:

1. Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, and make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
4. Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
5. Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate and distribute the potatoes around. Sprinkle generously with herbs and invite guests!

LAMB RIBS BAKED IN A SLEEVE

Ribs are a delicacy of any carcass; when prepared correctly, such a dish produces juicy, tasty and delicate meat.

Ingredients:

• Ribs – 1 kg;
• Salt;
• Ground black pepper;
• Spices: rosemary, cumin, ground bay leaf;
• Olive or sunflower oil.

Preparation:

1. For this dish you should choose young lamb ribs. The ribs need to be washed and dried with a towel. If you bought uncut ribs, you should cut them. If there is fat on the ribs, it needs to be trimmed;
2. Place prime rib in a bowl;
3. Chop the garlic: you can chop it finely or put it through a garlic press;
4. Mix the ribs with all the spices and refrigerate for at least 4 hours;
5. After marinating, place the ribs in a sleeve and place in a preheated oven;
6. Lamb should be baked at 180 degrees for 1 hour. After this period, pierce the sleeve and taste the meat for doneness. The readiness of the meat is indicated by the light juice that comes out from the ribs after piercing.

The result is a hearty, juicy and very tasty dish!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. It is worth trying to cook meat according to the following recipe.

Products:

• Lamb – 500 gr.
• Potatoes – 6-7 pcs.
• Carrots – 2-3 pcs.
• Onions – 2-4 pcs.
• Tomatoes – 3-4 pcs.
• Eggplant – 1 pc.
• Vegetable oil.
• Salt and spices, including hot and allspice, thyme, rosemary.
• Water – ½ tbsp.

Technology:

1. Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
2. During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
3. Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
4. The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
5. Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

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.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

• Onions – 1 pc.
• Garlic – 1 head.
• Chili pepper – 2 small pods.
• Zira – 1 tsp.
• Thyme, rosemary - ½ tsp each.
• Olive oil.
• Soy sauce.

Technology:

1. Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

With potatoes and garlic

Preparing a festive lamb dish is quite simple. To do this, it is better to take a leg of lamb, and with it potatoes and garlic, as well as some herbs for flavor.

Ingredients:

• leg of lamb; • two heads of garlic; • potato; • lemon; • 1 tsp. dried thyme and oregano; • two to three tablespoons of olive oil.

Cooking method:

1. Place the leg of lamb on a baking sheet, make several punctures in it and fill them with garlic cloves. 2. Place potato and garlic slices around the meat, pour oil, squeezed lemon juice, spices and herbs over everything. Pour in a little hot water and start baking the lamb and potatoes, first for 15 minutes at 220 degrees, and then for an hour at 190°C. 3. After this time, stir the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.

In foil

Lamb in the oven (recipes are easy to implement with minimal culinary skills) can be baked in foil. This ensures that the meat remains juicy.

A sauce made from fresh mint leaves will highlight the delicate taste and aroma of hot, tender lamb.

What ingredients will you need?

To bake lamb in foil you need:

• 1.8-2 kg lamb (hind leg);
• freshly ground black pepper;
• 2 tbsp. l. chopped fresh rosemary leaves plus 1 sprig;
• 1 clove of garlic;
• 1 tbsp. l. olive oil;
• 300 ml white wine;
• 0.5 tsp. sea ​​salt.

For the sauce:

• 3 tbsp. l. redcurrant jam;
• 4 tbsp. l. chopped fresh mint;
• 3 tbsp. l. red wine vinegar;
• sea ​​salt and black pepper.

Step-by-step cooking process

Baking meat in foil according to this recipe is carried out as follows:

1. It is necessary to preheat the oven to 190°C.
2. Next, grind the garlic and sea salt into a puree using a pestle and mortar, then add the oil, chopped rosemary and pepper and mix well.

3. Then you need to place a large sheet of foil on a roasting pan, place the lamb on it and pierce the meatiest parts with a skewer several times.
4. Next, you need to distribute the prepared seasoning mixture over the entire upper surface of the meat and place a sprig of rosemary on top, then lift the edges of the foil, connect it on top and secure it securely. The bundle should be loose enough so that there is a lot of air inside.
5. The lamb should be baked for 2 hours, then you need to open the foil, pour the rendered juices well over the meat and return to the oven for another 30 minutes. until a brown tint forms.
6. Meanwhile, make the sauce by combining the redcurrant jam and vinegar in a small saucepan and whisking over low heat until the ingredients are combined.
7. Then add chopped mint and a little pepper and salt to the sauce, then cool.
8. When the lamb is cooked, remove it from the oven and let it sit for 20 minutes before slicing.
9. Then you need to unfold the foil, separate the fat and make a sauce from the remaining meat juices. To do this, pour them into a saucepan, add white wine and heat, stirring, until the mixture becomes syrupy.
10. Serve baked lamb with two sauces.

In Turkish

Kuzu tandoor is the most common lamb dish in Turkish cuisine. This meat is so aromatic and tender that it literally falls off the bones and melts in your mouth like cotton candy. Previously, it was cooked in a special oven made from a hole in the soil. Today in Turkey there are many places and famous restaurants where lamb is still fried in the traditional way. However, the modern name "tandoor" also refers to any meat slowly baked in its own juices over coals, on the stove or in the oven.

What ingredients will you need?

To bake meat according to a traditional Turkish recipe, you need:

• 1 leg of lamb (shank and thigh);
• 0.25 tbsp. olive oil;
• juice of half a lemon;
• 1 tsp. salt;
• 0.5 tsp. black pepper;
• 4-5 bay leaves;
• 2-3 fresh sprigs of rosemary;
• 0.5 tbsp. hot water.

Step-by-step cooking process

This national dish is prepared as follows:

1. It is necessary to trim off as much excess fat as possible from the leg of lamb, then cut it into 3 parts at the joints.
2. Then you need to heat the oven to 140°C and place the meat in a shallow metal roasting pan.
3. In a small bowl, mix olive oil, lemon juice and spices and apply this mixture in an even layer to the lamb, rubbing for several minutes.
4. Then you need to put bay leaves and rosemary sprigs on top of the meat and put the baking sheet in the oven without a lid, cook for about 1.5 hours. After the first 30 minutes. You should turn the lamb pieces over and repeat this two more times during the cooking process.
5. After 1.5 hours and turning the meat three times, you need to pour 0.5 tbsp on it. hot water, then cover the pan completely with aluminum foil, increase the oven temperature to 190°C and bake for at least 1 hour.
6. Then you need to remove the baking sheet from the oven and leave for 5 minutes, then remove the foil.
7. The lamb should be very tender and soft.

Using two forks, remove all the meat from the bones and discard the bay leaves and rosemary, and serve with rice or mashed potatoes.

In Caucasian

Cooked with garlic, tomatoes, peppers and potatoes, the lamb is juicy and flavorful. Leftover pieces from lunch or dinner can be served the next day in a warm flatbread with lettuce, tomatoes and finely chopped onions.

What ingredients will you need?

To prepare Caucasian-style lamb you will need:

• 1.5 kg potatoes, peeled and cut into slices;
• 1 large red pepper, peeled and cut into strips;
• 3 large tomatoes, cut into thick slices;
• 1.5 tsp. salt;
• 12 peppercorns;
• 1 leg of lamb (about 2.5 kg);
• juice of one lemon;
• 60 ml olive oil;
• 1 head of garlic, cut in half horizontally;
• 1 tbsp. l. dried oregano;
• 200 ml water;
• 100 g feta cheese or cheese, coarsely crumbled.

Step-by-step cooking process

To prepare this dish you need to follow these steps:

1. Preheat the oven to 190°C and place the potatoes, red peppers and tomatoes in a large ovenproof dish or roasting pan and season with pepper and salt.
2. Then you need to put the leg of lamb on top and brush it with lemon juice and olive oil, then add the garlic halves to the dish, sprinkle all with oregano.
3. After this, you need to pour water into the roasting pan and cover it with foil, sealing the edges well to retain moisture while cooking.
4. You will need to bake the meat and vegetables in the oven for 2.5–2 hours, after which you need to remove the foil and add feta cheese or cheese, then return the container to the oven for another 10 minutes.
5. After this time, you should check the consistency of the juices. If the dish seems dry, add a little water.
6. Serve the meat in slices or thick slices with vegetables and juices from the roasting pan.

In Georgian

This Georgian dish is an excellent option for a hearty lunch or dinner. Serve it with a refreshing salad of pomegranate seeds and herbs.

What ingredients will you need?

To cook tender lamb in Georgian style, you need the following.

For meat:

• 4 tbsp. l. pomegranate syrup;
• 1 tsp. ground cumin;
• juice of 1 lemon;
• 1 tbsp. l. vegetable oil;
• 2 cloves garlic, chopped;
• 1 onion, coarsely chopped;
• 1 lamb shoulder weighing about 1.6 kg.

For the salad:

• seeds from 2 pomegranates;
• a handful of flat-leaf parsley;
• 100 g watercress;
• 1 small red onion, finely diced;
• 1 tbsp. l. olive oil.

Step-by-step cooking process

This Georgian recipe is done like this:

1. It is necessary to preheat the oven to 140°C.
2. In a small bowl, mix the pomegranate syrup with the cumin, lemon juice, oil and garlic.

3. Next, you need to put the onion in a thin even layer in the roasting pan and put the meat on it, pour over the prepared sauce.
4. After this, pour 200 ml of water into the container so that it is distributed along the bottom and does not fall on the surface of the lamb.
5. Then you need to close the fryer with a lid or a piece of foil and bake for 3 hours, then open the meat and continue cooking for another 30 minutes to make a golden brown crust.
6. Immediately before serving, carefully mix all the ingredients for the salad.
7. Serve the lamb with a sauce made from meat juices, salad and warmed flatbread.