How to cook a saddle of lamb in a frying pan. Lamb saddle: cooking recipes. Baked saddle of lamb: recipes in the oven

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Prepared by: Yana Gornostaeva

12/19/2016 Cooking time: 3 hours 0 minutes

Lamb is considered a very tasty and dietary meat. It is especially useful if you do not fry it, but bake it in the oven. An excellent recipe for delighting family, friends and friends with delicious meat.

Saddle of lamb with rice

To prepare the dishes mentioned in the article, meat from the back of the animal (loin) is used.

This is a fragment from the part where the kidneys are located. Lamb saddle recipe with rice is an oriental dish. To make this dish, you need the following ingredients:

1. A fragment of meat from the back of a ram (with ribs) weighing one and a half kilograms.
2. Two large spoons of lard.
3. Garlic (at least four cloves).
4. Two cucumbers and the same number of tomatoes.
5. A little less than two hundred grams of rice.
6. Greenery.
7. Salt and pepper.

To prepare the dish, you need to clean the meat from the films. Then sprinkle evenly with salt and pepper. Cut the lamb in several places and insert small pieces of garlic into the holes. Pack meat and fat in metal paper. Cook in the oven for about two hours at a temperature of approximately two hundred degrees.

Separate the meat from the bones. The ribs should not be damaged. Place the lamb pieces and bones in a bowl. Cut the vegetables into slices and place next to the meat. Place greens on top. Cook the rice. Pour in the juice that formed while cooking the lamb. Use cereal as a side dish for meat.

The lamb saddle recipe with rice is ready.

The saddle of a lamb is the dorsal part of the animal. Cooking a meat dish using this product is a pleasure. After all, today there are many recipes with which you can easily and quickly make a hearty and very tasty lunch. By the way, it is recommended to cook a saddle of lamb not only on a gas stove in a saucepan, but also in the oven. It is there that marinated meat can become as soft, juicy and crispy as possible.

The process of preparing this delicious dish

Lamb saddle is meat with a bone from the lower back of the animal, namely the kidney part of the back and the lower part of the loin. In fact, if this meat is cooked correctly, it is very tasty and can take the most honorable place on the holiday table.

First you need to rinse a piece of meat under cold running water and place it on a cutting board. Using a sharp knife, remove film and fat from the meat. Then rinse well again and wipe dry with a cardboard kitchen towel.

Next, it is very important to properly tie the rib bones with twine so that the lamb saddle does not simply fall apart during baking in the oven. To do this, thread the needle, using these available means, pierce the meat between the ribs from the first edge, then fasten the thread and make a loop around the first rib. Next, tie a piece of meat with thread, twisting loops near each rib through each circle. At the very end, tie a thread around the very last rib and cut it off the needle using scissors.

Canned anchovies can give our unusual dish an exquisite taste and aroma. But first they need to be processed so that they give as much flavor and juice as possible to the lamb.

To do this, place the fish on a cutting board and chop it into small pieces with a knife. And transfer the chopped anchovy to another bowl.

Rinse rosemary under running cold water and wipe dry. Rosemary gives the dish an unusual aroma. But it’s worth knowing: if you haven’t used this spice before, it will take a long time to add just one sprig and feel the smell. Rosemary has a slightly pungent taste and camphorous smell. And if you like this smell, then you can add all the remaining spice without hesitation.

Set aside some of the fresh spice, finely chop two sprigs and place on an empty plate. Grind the peppercorns in a mortar until they become crumbs; they will add spiciness and aroma to our dish.

Pour a little olive oil into a deep saucepan and add melted lamb fat. Add half the chopped anchovies and a few sprigs of rosemary to the resulting mixture. Place the saucepan on the fire and stir-fry the ingredients. Then add freshly ground pepper and salt, pour red wine into the saucepan and mix everything thoroughly. Next, place the lamb in this mixture and pour the spicy mixture over it several times. Place the saucepan in the oven and bake at a temperature of two hundred degrees for forty-five minutes.

Don’t forget that you need to periodically take out the stewpan with the lamb saddle and water it with the mixture in which it is baked. Thanks to this, the resulting meat will be tender and juicy.

While the meat is baking, peel the garlic, chop it finely and put it in a bowl. Then peel the ginger and grate it using a large grater. Place it in a bowl with the garlic. Also add finely chopped anchovies and rosemary and mix everything until smooth. Next, pour wine vinegar into the resulting mixture and mix everything thoroughly again.

After our saddle of lamb is baked, remove it from the oven and transfer it to a dish for serving. Remove the string and generously baste the roasted meat with the spicy mixture from the skillet and the aromatic dressing. The entire dish is ready, it can be served and offered to guests as a side dish, baked or fried potatoes, as well as various cereals and pasta.

How to cook “Saddle of lamb in the oven”

First of all, prepare the vegetables. To do this, peel the bulb, onion and garlic. Crush the latter with a knife, and cut the onions and carrots into fairly large rings.

Cut the lamb into manageable pieces, wash and dry them. Then, in a separate bowl, mix the spices with salt and thoroughly rub the lamb with this mixture. Place the meat in a greased baking dish.

Cover the meat with pre-prepared vegetables. Cut the tomatoes into slices and place them in a circle. Drizzle olive oil and wine over ingredients. Toss in the bay leaf and sprinkle with the remaining herb mixture.

Cover the pan with foil and place in the oven preheated to 190 degrees. Bake for an hour and a half. Then open the foil, set the oven to 200 degrees and bake for fifteen minutes until golden brown.

Variant of dish with anchovies

The article talks about how to cook a saddle of lamb. Recipes with photos demonstrate options for various dishes.

One of the unusual and interesting cooking methods is a saddle of lamb with the addition of anchovies. To make this dish, you need the following products:

1. About a kilogram of lamb.
2. A few branches of rosemary.
3. Three cloves of garlic.
4. Two canned anchovies.
5. About fifty grams of olive oil.
6. Salt and pepper.
7. Ginger root.
8. One hundred milliliters of dry red wine.
9. About ninety milliliters of white vinegar.
10. Melted lamb fat (about two hundred milliliters).

Wash the meat in cool water. Remove lard and films. Wash again. Dry with a napkin. Tie the ribs with strong thread. Grind the anchovies. Place in a separate bowl. Wash and dry rosemary. Finely chop two branches of greenery. Place in a separate bowl. Fry the anchovies in oil with rosemary. Place salt, pepper, wine in a frying pan and mix all ingredients. Add lamb. Drizzle with the spice mixture several times. Place the frying pan in the oven. This is not the only option for preparing a saddle of lamb. Recipes in the oven in the sleeve allow you to make meat even more juicy and tender. You can use this method.

While the lamb is cooking in the oven, peel the ginger root. Rub it. Peel the garlic. Finely chop. Mix ginger with garlic, combine with anchovies and rosemary. Pour in vinegar. Mix. When the meat is baked, you need to remove the thread from it. Pour the ginger and anchovy mixture over the lamb. You can try the dish.

Baked saddle of lamb: recipes in the oven

In this article, we decided to present to your attention several ways to deliciously bake lamb on the bone. It is worth noting that such a hot dish is best made in the cold season, because it turns out to be very high in calories and satisfying. Thus, if you decide to prepare a saddle of lamb for a festive or regular dinner table, then you should definitely stock up on various spices. Aromatic spices are necessary in order to make the specific taste of fat (lamb) more invisible.

So, to prepare the presented dish you will need to purchase:

• fine iodized salt – add to taste;
• lamb saddle with fat – 2-3 kg;
• ground allspice – a few pinches;
• dried thyme (beans) – dessert spoon;
• refined olive oil – 2-4 large spoons;
• peeled salted pistachios – 150 g;
• breadcrumbs - ½ cup;
• fresh butter – 50 g;
• medium fat mayonnaise – 90 g.

Proper serving to the table

Baked lamb should be served warm or hot for dinner along with any side dish or fresh vegetables. It should also be served with tomato sauce or spicy ketchup. Bon appetit!

A lamb saddle is a cut that includes part of the backbone with short ribs, as well as the most tender meat on both sides of them, topped with a layer of aromatic (if the lamb was young and led a pious lifestyle) fat. And this is also one of the best things that can happen to you on this earth: a saddle, cut across without any frills, turns into amazing or no less amazing. In addition, this part of the carcass can simply be baked (which residents of Foggy Albion and not only do with pleasure), or you can prepare beautiful medallions that are convenient to cook and no less convenient to eat. In French, such medallions are called noisette, which translates into Russian as “nut”.

“Saddle” of lamb!

Category: Main dishes> Meat dishes

8 ingredients

take the saddle part of a young lamb, make frequent transverse cuts along the entire saddle, brewed natural coffee (medium strength) 100 g cup, add 40 g lemon juice (2.5 tablespoons), mix a level teaspoon with salt, mix well, pour into a spray bottle (sprinkler) and spray the entire piece of meat, including between the layers! (do not straighten…

tags: homemade meringue cheese mint pepper

Nutritional and energy value:

The saddle of a lamb is the dorsal part of the animal. Cooking a meat dish using this product is a pleasure. After all, today there are many recipes with which you can easily and quickly make a hearty and very tasty lunch. By the way, it is recommended to cook a saddle of lamb not only on a gas stove in a saucepan, but also in the oven. It is there that marinated meat can become as soft, juicy and crispy as possible.

Mediterranean dish

This is one of the traditional dishes that have a piquant taste and pleasant aroma due to the addition of herbs and wine. The following ingredients are used to prepare this dish:

1. Two lamb saddles with ribs.
2. Twenty cloves of garlic.
3. Half a glass of dry white wine.
4. A cup of chicken broth.
5. Red wine (cognac) – two large spoons.
6. A little rosemary.

7. Greenery.
8. Salt and pepper.

Boil garlic in water with salt. Cut in small pieces. Place metal paper on the protruding parts of the ribs. Pepper the meat. Place the lamb in the pan along with the rosemary. Cook in the oven for ten minutes. Then pour white wine over the lamb. Place back in the oven and keep there for twenty minutes. Place in a separate bowl and cover with a lid. Place the broth in a frying pan and cook for ten minutes. Add greens and pieces of garlic. Remove the resulting gravy from the stove and mix with red wine. Add pepper. Add salt. Slice the finished meat and cover with gravy.

The article clearly demonstrates what a lamb saddle looks like. Recipes with photos indicate that this meat is usually served with vegetables. This side dish goes well with juicy lamb and complements its taste.

Processing meat and preparing fillings

To prepare a stuffed saddle of lamb, take a 2- or 3-kilogram piece of meat, wash it thoroughly, cut off all unnecessary elements and dry it with paper napkins. Next, you need to start creating the flavorful filling. To do this, clean and wash the lamb kidneys, and then cut them into thin slices. After this, you need to chop the fresh champignons very finely, place them in a heated saucepan along with the previously processed offal, as well as butter and vegetable oil. In this composition, the ingredients should be fried for 20 minutes. After the specified time, the mixture of kidneys and mushrooms must be cooled in cold air, and then transferred to a deep bowl and added a beaten chicken egg along with white wheat bread, which is recommended to be soaked in cognac in advance. It is also advisable to add two chopped sprigs of thyme and chopped parsley to the filling.

Main product preparation process

Before preparing a saddle of lamb, you should pre-process all the ingredients. To do this, you need to take the meat, wash it well, cut off all unnecessary elements, and then dry it with paper napkins. Next, you need to chop the salted peeled pistachios with a knife, put them in a bowl along with breadcrumbs and thyme grains. After this, place the butter in a separate bowl, melt it over low heat, then cool and pour it into the bowl with the nuts along with refined olive fat.

Finally, the lamb saddle must be greased on all sides with fine iodized salt, ground allspice and medium-fat mayonnaise. After this, you need to place the previously mixed pistachio mass on top of the meat.

Preparing meat for baking

To cook a saddle of lamb (recipes in the oven are presented in this article) using mustard sauce, you should take a fatty piece of meat, wash it well, dry it with paper napkins, and then sprinkle with freshly squeezed lemon juice and place in the refrigerator for 60 minutes. At this time, you can start preparing the marinade. To do this, you need to mix thick mustard, rich fresh sour cream, sea salt, chopped parsley, grated garlic cloves, chopped almonds, as well as ground coriander and a pinch of dried basil in a deep bowl. All ingredients should be mixed well, and then coated with the resulting mass on the lamb, on which multiple cuts must be made in advance.

How to cook a saddle of lamb in mustard sauce in the oven?

To create such a dish, you need to prepare the following components:

• freshly squeezed lemon juice - from half a medium fruit;
• fat lamb saddle – 2-3 kg;
• mustard – 3 large spoons;
• sea ​​salt – add to taste;
• thick fatty sour cream - 3 large spoons;
• fresh parsley - a small bunch;
• large garlic – 2 cloves;
• chopped almonds – 50 g;
• ground coriander – dessert spoon;
• dried basil - a pinch.

Cooking delicious stuffed lamb (saddle) in the oven

A saddle of lamb, the recipes for which are always simple, is very often made stuffed for the festive table. To create such an original dish we will need:

• lamb saddle – from 2 kg;
• lamb kidneys – 2 pcs.;
• fresh small champignons – 200 g;
• butter – 20 g;
• refined vegetable oil – 1 large spoon;
• fine iodized salt – add to taste;
• ground allspice – add at your personal discretion;
• white bread – 1 small slice;
• any cognac – a large spoon (for soaking bread);
• large chicken egg - 1 pc.;
• thyme – 2 sprigs;
• fresh parsley - a small bunch.

Roast with young lamb

Category: Main dishes> Meat dishes

12 ingredients

Wash the vegetables, peel and rinse.

Cut the potatoes into large cubes and fry in olive oil until a light crust forms. Place the potatoes from the frying pan into a bowl.

Cut the carrots into slices and fry in the same pan as the potatoes.

Cut the leek into rings.

Peel the apple (green, sour) and cut into medium cubes.

Trim excess fat from lamb, rinse,...

tags: potatoes sauce homemade meat roast

Meat recipe with zucchini

In order to make this dish of lamb and vegetables, you need the following products:

Rinse and dry the meat. Mix three large spoons of oil with seasonings and salt. Rub the resulting mixture onto the lamb. Leave it for forty minutes. The meat should be soaked. Wash and dry the peppers. Place in a preheated oven for fifteen minutes. Remove the pepper and remove the skin. Cut the zucchini into small squares. Fry in oil. Add leeks cut into slices. Salt the vegetables and simmer covered for five minutes.

Remove the pits from the olives. Cut the pepper into slices. Place zucchini and onion in a bowl. Then add pepper and olives. Sprinkle with juice squeezed from lemon. Fry the lamb in the oil with spices in which it was left. A crust should appear on the surface of the meat. Place vegetables in a deep bowl. Place meat on top. Pour in the broth and cook in the oven for forty minutes.

The recipe for saddle of lamb in the oven with zucchini is often served with red wine.

Lamb on a grill pan

For this delicacy, prepare the following products:

• 400-450 grams of lamb;
• a sprig of fresh rosemary (or dried herbs);
• 3 tbsp. olive oil;
• lemon;
• 1-2 cloves of garlic;
• pepper + salt to taste.

Cut the meat into pieces (about 2.5 cm thick) and lightly beat it with a hammer. Drizzle the chops with olive oil and sprinkle with chopped garlic and chopped rosemary. Salt and pepper the lamb, and then place the container with the chops in the refrigerator for half an hour.

Loin in mustard sauce

This dish has a delicate and spicy taste. It can be served during a gala dinner. Surely your guests will love this dish. Lamb saddle recipe with mustard sauce is prepared from the following products:

Wash and dry the lamb. Pour over juice squeezed from lemon. Place in the refrigerator and keep there for about an hour. Combine sour cream, salt, finely chopped garlic and herbs, mustard and pepper in a bowl. Add almonds, basil and coriander. Mix. Rub the resulting mixture onto the lamb. Using a knife, make several holes on the surface of the meat. Place the lamb in metal paper and cook in the oven for an hour and a half. Then the dish can be removed. It's ready.

Cookies “Lamb”

Category: Desserts> Cookies> Shortbread

8 ingredients 30 minutes

Take butter at room temperature and brown all-purpose sugar from Mistral. Beat with a mixer until creamy.

Add the boiled yolks and mix everything until smooth.

Add vanillin and almond flour.

Add sifted wheat flour, warm water and knead the dough.

We get a soft elastic dough.

Taking it away from the test...

tags: dessert dinner lunch

Cooking method

• Season the pieces of lamb on both sides with pepper and salt, sprinkle with marjoram. Place the meat in a bowl that is suitable for a microwave oven.
• Finely chop the garlic, make many cuts in the meat with a knife, stuff the lamb saddle with it, mix the remaining garlic with fine parsley and sprinkle the meat with this mixture.
• Next, sprinkle the lamb with lemon juice, wine, and a generous portion of olive oil.
• We put the saddle of lamb in the microwave oven, at a power of nine hundred watts for thirty minutes. And we cook the meat, turning it regularly.
• Cut the finished meat into portions and serve with rice, potatoes, or salad, sprinkling the lamb saddle with its own juice.

Tips from professional chefs

If after forty-five minutes the meat in the oven is tough, you can easily check this by carefully piercing it with a fork or the tip of a knife. Then extend the baking time and periodically pour the mixture over the meat. You can also check the readiness of the meat by its color; it should not be bright red when cut, and red liquid should not leak from the cut.

In addition to rosemary, you can add a variety of spices and seasonings to the dish, depending on your taste.

In order to quickly prepare the dressing for the lamb saddle, you can use a blender. To do this, place all the ingredients in the bowl of the device and mix at medium speed for thirty seconds until smooth.