Lamb leg, baked in the oven, is considered the crown dish of any festive table. This is not surprising, because such meat is obtained not only beautiful externally, but also very tasty. To a similar dish won the hearts of all guests, it is necessary to use only the fresh portion of the carcass and adhere to the advice in its preparation. If everything is done correctly, the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.
Meat, which simply melts in the mouth
Lamb leg is the most tender part of the carcass, which has the minimum amount of fat. This type of meat has in its composition all the necessary vitamins and trace elements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and nutritious, which can not be said about other species.
- one lemon;
- lamb – 2,5 kg;
- fresh rosemary (to taste);
- 3-ri clove garlic;
- vegetable oil.
To the dish was juicy and soft, it is recommended to cover it with foil and hold in this state for 20 minutes at room temperature.
Meat wash and remove all veins.
Spices are combined with lemon juice and a small amount of vegetable oil. In a large container put the meat and carefully lubricate it with the prepared mixture. There also put the peeled, chopped garlic.
The meat is marinated for 12 hours in the refrigerator.
Swallow the leg in a pre-greased baking sheet. Bake in the oven at 1600 From an hour and a half. In order for the meat to become roughened, it should be kept in the oven for half an hour at 2000 FROM.
Serve it with warm and potatoes or rice.
Delicious lamb leg recipe in foil
This type of recipe took note of many famous restaurants. Lamb leg baked in the oven in foil, it turns out very tasty, if you use a fresh portion of carcass. Thanks to the metal cover, the dish takes on an incredible flavor and juiciness. In addition, the food has a stunning view.
To prepare this recipe you need:
- lamb leg 2-3 kg;
- 200 grams of prunes;
- one large carrot;
- two front bulbs;
- a small bunch of fresh parsley;
- garlic head;
- half a cup of mustard;
- olive oil or vegetable oil – four tablespoons;
- other spices to taste.
Fresh meat should have the most light fat.
First you need to prepare the meat. It will need to be washed and dried using a paper towel. Once the ham is prepared, you can proceed with the marinade.
In a deep container, combine the dry seasonings, finely chopped parsley and chopped garlic. Stir the ingredients and add oil. Also add fresh lemon juice to them.
The marinade obtained is well rubbed on the leg.
Turn the meat into a large piece of foil and leave to marinate for 10 – 12 hours. Then make small incisions on it and put a piece of prune and a parsley sprig into them. This procedure will help mutton to bake well.
Wash the carrot and onion, peel and cut into slices.
Meat sprinkle with mustard and salt, and around put a crushed carrot and onions.
Before shipment to the oven, the foot should be rewound in foil. Bake at 1800 C. After an hour of cooking, turn it around and hold it in the oven for 60 minutes. During cooking, you should periodically water the meat with the juice. After the end of 2 hours, remove the baking tray from the cabinet. You can start the tasting in 20 minutes.
This recipe for baked leg of mutton in the oven is a real find when you need to prepare something interesting, satisfying and in large quantities.
Incredibly delicious lamb recipe in the sleeve
To everyone who wants to please their relatives and friends with delicious food – this recipe is what you need. The secret of cooking a baked leg of mutton is in marinade. Thanks to properly selected ingredients, the meat turns out to be soft, gentle and with a pleasant aftertaste.
The method of preparation is very simple and fast. It does not require special knowledge and skills.
The right ingredients:
- 1 kg of mutton;
- 4 small circles of lemon;
- 2 small heads of garlic;
- salt to taste;
- three pieces of laurel leaves;
- half a teaspoon of pea pepper;
- 0.5 teaspoon whole coriander;
- a tablespoon of honey;
- 1 tbsp. l. French mustard;
- a tablespoon of vegetable refined oil.
Meat is washed and rubbed with salt from all sides. In order to make it well soaked, you should leave the leg for one hour.
To prepare the marinade, it is necessary to crush laurel leaves, coriander and pepper in a blender.
Then in a bowl, combine honey, mustard and spices. In the container also add vegetable oil and mix everything well.
The resulting marinade lubricate lamb from all sides.
Put the meat in a sleeve, and on top of it put slices of lemon and cloves of garlic. Carefully fix the edges and leave in the refrigerator for two hours.
Before you put the meat in the oven, you must warm up the cabinet to 1700 FROM.
The mutton is cooked for 2.5 hours. You can check the meat with a wooden skewer. If a clear liquid is released from the punctured area, it is considered to be prepared.
Lamb leg, baked in the oven in the sleeve, turns out very juicy and tasty. Such meat is well separated from bone and not very fatty. Such a dish will be very useful for adults and the elderly, and for children.
Lamb’s shoulder blade or leg baked in the oven is a popular dish in many countries of the world. It is an integral part of family and celebratory dinners. Such meat can enrich the body with the necessary vitamins. If everything is done correctly, the meat will turn out to be tender, juicy, reminiscent of a dish from an expensive restaurant.