Lamb baked in the oven - in a sleeve, in foil. How to deliciously cook lamb in the oven without spoiling the meat

Publication in the group: Recipes in the oven

There are many recipes for cooking lamb. But in fact, it is baking in the oven that allows you to get the most juicy and tender meat with a rich taste. Slow heating over a long period of time helps remove toughness from the lamb. The kidney area and hind leg are the best parts for roasting, which should be done for at least 2 hours at 150°C.

Classic recipe

Lamb in the oven, recipes for which suggest cooking a large part of the carcass, should be baked at a low temperature. The result is a juicy and flavorful dish.

What ingredients will you need?

To bake lamb in the oven in the classic style, you need:

2.5 kg boneless lamb;
3-4 cloves of garlic, cut into thin strips;
0.5 tbsp. chopped fresh mint;
1 tsp each dried rosemary, thyme and oregano;
2 tsp. lemon juice;
1 tsp. lemon zest;
2 tsp. kosher salt;
0.5 tsp. pepper;
2 tbsp. l. olive oil.

Step-by-step cooking process

To roast lamb in the classic style, you will need to follow these steps:

It is necessary to start cooking the meat the night before the planned roasting. This requires placing it on a cutting board and trimming off as much of the excess fat as possible, paying special attention to any large or hard clumps.
Next, you need to mix all the seasonings, except for the garlic, and rub about half of the resulting mixture into a piece of lamb on all sides.
Then, using a small sharp knife, make cuts on the surface of the meat at a distance of several cm from each other and place a piece of garlic in each cut, then rub the entire piece with the remaining seasoning mixture.
Next, you need to place the lamb in a pan, cover it with plastic wrap and place it in the refrigerator until it’s time to cook.
About 3 hours before you plan to serve the dish, preheat the oven to 350°F and transfer the meat to a large roasting pan and roast for 2 hours, or until it reaches an internal temperature of 54°C.
Then you need to switch the oven temperature to 260°C and cook for 12-15 minutes until golden brown and crispy.
After this, you need to take out the broiler from the oven and leave for 10-15 minutes. before slicing.

What can I add?

If you have fresh oregano, thyme and rosemary on hand, it is recommended to use them instead of dried. For this recipe you will need 1 tbsp. l. fresh thyme and rosemary and 2 tbsp. l. oregano.

When preparing meat, you can rub it with mustard, in addition to garlic and herbs. When baking, you can add thinly sliced potatoes to the roasting pan so that the side dish is cooked at the same time.

Rules for serving and decoration

To serve, cut the meat into thin slices, place on serving plates and pour over the pan juices. Boiled potatoes or stewed vegetables are ideal as a side dish.

How to cook a leg of lamb baked in the oven - with and without a sleeve: recipes with photos

Leg of lamb baked in the oven can rightfully be called not an ordinary, festive dish. However, it will turn out tasty and nutritious only if the housewife completely follows the recipe and takes into account all the subtleties of baking. How to cook leg of lamb in the oven correctly?

Learning to choose lamb

Lamb has long been considered a delicacy of exclusively oriental cuisine. But gradually this type of meat is expanding into Western territories. Buying lamb in a store today is not a problem.

It is considered a fatty, high-calorie meat, so of the whole carcass, leg of lamb is best suited for consumption: it has the least amount of fat. When purchasing this part, you should pay attention to the color of the fat layer.

It is easy to determine the freshness of the product. If the fat is light, almost white, the meat is suitable for baking.

If the fat has acquired a rich yellow tint, the meat has been lying on the counter for a long time, and the dish from it will turn out to be tasteless due to the pungent odor.

To make a leg of lamb baked in the oven perfectly tasty, follow some secrets of oriental chefs.

What are the subtleties

Buy a leg of milk lamb. It makes the most worthy dish. In modern conditions, it is very difficult to make such a purchase, since the carcass of a young lamb is a rarity. You can recognize such meat by the light shade of muscle veins and fat. The animal must be no more than 18 months old, otherwise the meat will be old and tough.
Before cooking, rinse the meat with hot water to remove fat from its surface, and remove excess fat with a knife. But there should still be a slight layer of fat on the leg, which will protect the dish from dryness during cooking. An excellent solution would be to bake the leg in foil or a sleeve so that it cooks in its own juices.
You should not poke holes in the lamb before putting it in the oven or during baking. Thanks to this, the juice will remain inside and the meat will be juicy.
You can calculate the cooking time based on the weight of the lamb. It takes 40 minutes to bake 1 kg of meat. The thickest piece is placed in the hottest part of the oven.
The spice rosemary, which has an unsurpassed light aroma, allows you to refresh the heavy taste of lamb. It can be placed either fresh or dry.
After cooking, do not rush to remove the meat and cut it. Let it stand in the oven for 20 minutes - it will be maximally saturated with its own juice, it will be juicy and aromatic.

How to prepare meat for roasting

Before starting to cook the dish, the meat must be thoroughly prepared. In addition to rinsing under hot water, you will need to separate the fat and veins on the carcass. They are the ones that give lamb its specific smell.

If you cook lamb frequently, use a wide knife with a very sharp edge. Carefully bring it under the fat layer and trim until the fat begins to separate. Grab the “excess” with your hand and remove it, helping yourself with a knife. Try not to trim the meat.

As already mentioned, it is not recommended to puncture a fresh lamb carcass before putting it in the oven. However, if you like spices, you can lightly cut the meat and add rosemary sprigs. When using dry herbs, it will be enough to rub the carcass with them. Thyme, mustard, oregano, basil, and lemon juice or zest will also work.

Ingredients:

leg of young lamb;
vegetable oil (preferably olive) – 1 tbsp. l.;
a little lemon zest;
garlic - a few cloves;
rosemary.

Preparation:

Peel the garlic and finely grate or crush it in a garlic press.
Prepare a marinade of spices, salt, oil and garlic.
Rub the mixture onto the leg of lamb.
Grease the baking dish well with oil. It is not recommended to cook lamb on the grill as it will take even more time.
Preheat the oven to 210-230 degrees and place the prepared meat in it. Bake for 2 hours.
Cool the oven to 170-190 degrees and cook for another 2 hours.
Turn off the oven and let the meat sit for 20 minutes.
When serving, pour over vegetable oil mixed with herbs.

Leg of lamb baked in the oven in a sleeve

The roasting sleeve makes the lamb more juicy and tender. This dish requires an olive oil marinade.

For the test:

butter – 1 pack;
flour – 0.5 kg;
water – 1 tbsp.

What to serve lamb with

Not every side dish goes well with lamb. An ideal addition would be boiled rice, which absorbs fat well and does not leave a feeling of heaviness in the stomach. The same can be said about stewed vegetables. They can be placed in a mold next to the leg of lamb while baking, so that the vegetables are saturated with meat juice and absorb excess fat.

https://www.youtube.com/watch?v=XMTl6q2aLRc

A less suitable, but still acceptable side dish is potatoes. It can also be baked in the oven along with meat. However, it is worth considering that potatoes and lamb are two products that are difficult to digest, so the dish will turn out to be very satisfying.

It is not recommended to serve lamb meat with pasta. The dish turns out to be too fatty and far from healthy.

When serving lamb, don't forget about fresh herbs and vegetables. They will facilitate the digestion of meat and add a touch of freshness to the festive table. Somewhat spoiling the picture, the bone can be wrapped in paper or foil.

A successfully baked leg of lamb in the oven will be a credit to any housewife. Pay attention to the preparation of meat and do not neglect the nuances. Only in this case will you achieve a truly amazing taste.

by the materials LadySpecial.ru

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Up your sleeve

Lamb in the oven, the recipes for which are very simple, can be baked in the sleeve.

This helps the meat cook evenly and faster.

What ingredients will you need?

To cook juicy meat in a sleeve, you will need the following:

500 g of lamb kidney;
1 large potato, thinly sliced;
1 clove of garlic, pressed;
1 sprig of rosemary;
1 tbsp. l. chopped bacon, honey and grainy mustard;
1 tsp. spicy Dijon mustard;
kosher salt and pepper.

Step-by-step cooking process

Cooking lamb in the sleeve is carried out as follows:

You need to place a baking sleeve on a baking sheet, put very finely chopped bacon and thin slices of potatoes in it, add a sprig of rosemary and sprinkle with salt and pepper.
Next, you need to remove fat and membranes from a piece of meat, and then place it in a sleeve on top of the potatoes.
Then you need to mix honey and both types of mustard and pour this mixture over the lamb.
After this, close the sleeve, making sure that the fastening is secure, and place the baking sheet on the middle rack in the oven, preheated to 160°C, cook for 1.5 to 2 hours.

Incredibly delicious lamb recipe up your sleeve

Anyone who wants to please their family and friends with delicious food - this recipe is what they need.
The secret to making baked leg of lamb is the marinade. Thanks to properly selected ingredients, the meat turns out soft, tender and with a pleasant aftertaste. The cooking method is very simple and fast. It does not require special knowledge or skills.

Required ingredients:

1 kg lamb;
4 small lemon slices;
2 small heads of garlic;
salt to taste;
three pieces of bay leaves;
half a teaspoon of peppercorns;
0.5 teaspoon of whole coriander;
a tablespoon of honey;
1 tbsp. l. French mustard;
a tablespoon of refined vegetable oil.

Wash the meat and rub with salt on all sides. In order for it to soak well, you should leave the leg of lamb for one hour.

To prepare the marinade, grind bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Add vegetable oil to the container and mix everything well.

Lubricate the lamb on all sides with the resulting marinade.

Place the meat in a sleeve, and place lemon slices and garlic cloves on top. Carefully seal the edges and leave in the refrigerator for two hours.

Before putting the meat in the oven, you need to preheat the oven to 1700 C.

The lamb takes 2.5 hours to cook. You can check the meat using a wooden skewer. If clear liquid comes out from the punctured area, then it is considered ready.

Leg of lamb baked in the oven in a sleeve turns out very juicy and tasty. This meat separates well from the bone and is not very fatty. Such a dish will be very useful for both adults and elderly people, as well as children.

Oven-baked lamb shoulder or leg is a popular dish in many countries around the world. It is an integral part of family and holiday dinners. Such meat can enrich the body with essential vitamins. If everything is done correctly, the meat will turn out tender, juicy, reminiscent of a dish from an expensive restaurant.

Video recipe for leg of lamb baked with vegetables

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:

It is necessary to preheat the oven to 190°C.
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.
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.
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.
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.
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.
Then add chopped mint and a little pepper and salt to the sauce, then cool.
When the lamb is cooked, remove it from the oven and let it sit for 20 minutes before slicing.
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.
Serve baked lamb with two sauces.

Let's add original notes to the meat dish

We are talking about prunes. Now you will learn how to cook delicious lamb with prunes. This dish is easily stewed in a frying pan. You can put it in the oven for 30-40 minutes. You can preserve the fat and juiciness of lamb fillet in a clay pot. Some housewives cook lamb fillet with potatoes in pots made from pumpkin. This dish is not only incredibly tasty, but also beautiful.

Compound:

0.5 kg lamb fillet;
2 pcs. onions;
150 g prunes;
spices, seasonings and salt - to taste;
5-6 potatoes;
garlic cloves – 2-3 pcs.

Preparation:

Prepare the lamb fillet as described in the previous recipe.
Chop the lamb into equal pieces and place in a frying pan.
Add just a little refined sunflower oil, since the lamb will release a lot of fat during frying.
Now add chopped onion, garlic crushed through a press, spices and salt.
After a few minutes, add the prunes.
As soon as the meat is slightly fried, place it in a pot or heat-resistant dish.
Chop the peeled potatoes and add to the meat.
Mix everything well and place in the oven for 35-40 minutes.

With potato

Lamb in the oven, recipes for which require long baking of the meat, can be cooked at the same time as the potatoes. This allows you to make both a main dish and a side dish at the same time.

Lamb in the oven. Recipes with potatoes.

Preparation next.

What ingredients will you need?

To bake lamb with potatoes, you need:

2 kg leg of lamb;
0.25 tbsp. olive oil;
1 tbsp. l. chopped fresh rosemary leaves;
2 cloves garlic, minced;
1.5 kg potatoes, thin slices.

For the sauce:

2 tbsp. beef broth;
0.75 tbsp. red wine;
2.5 tbsp. l. regular flour.

Step-by-step cooking process

To prepare lamb with potatoes you will need to follow these steps:

It is necessary to preheat the oven to 180°C and lightly grease the roasting pan with oil and place the lamb there.
Next, you need to mix the oil, rosemary and garlic in a separate bowl and rub the meat with half of this mixture, pepper and salt, and bake for 15 minutes.
Then reduce the oven temperature to 160°C and continue baking, brushing the lamb with the spicy oil mixture every 20 minutes for 1 hour 15 minutes.
When there are 40 minutes left before the end of cooking, you need to add potato slices to the fryer.
When everything is ready, you need to remove the roasting pan from the oven, cover the meat with foil and leave for 10 minutes.
To prepare the sauce, mix the broth and wine in a saucepan and add 1.5 tbsp. l. heat the meat juices from the frying pan (after removing the fat from their surface), heat over high heat, add flour and cook, stirring with a wooden spoon, for 8-10 minutes, or until the mixture becomes golden and thick.
After this, the finished meat should be cut and served with potatoes, sprinkled with sauce.

With vegetables

Lamb recipes sometimes involve cooking various vegetables in the oven along with the meat.

This allows you not only to get a side dish at the same time as the main dish, but also makes the vegetables tastier, as they are soaked in meat juices.

What ingredients will you need?

For this simple recipe you will need:

1.5 kg boneless leg of lamb;
1 tsp each fine sea salt and black pepper;
3 cloves of garlic;
2 tbsp. l. olive oil;
1 tsp. chopped rosemary (or thyme leaves);
4 roots each of parsnip and medium carrot;
1 kg of other mixed root vegetables (potatoes, turnips, onions, rutabaga, celery root and kohlrabi).

Step-by-step cooking process

To bake lamb with a mixture of vegetables, you will need to follow these steps:

In a small bowl you need to mix salt and pepper, peel and chop the garlic and add it there along with 1 tbsp. l. olive oil, grind everything into a homogeneous paste along with chopped rosemary or thyme.
Rub the resulting mixture onto the meat on all sides, including all folds.
Next, you need to roll the lamb so that the piece is the same thickness on all sides, tying it with kitchen thread, if necessary, and leave to marinate in spices for at least 1 hour (covered and cooled).
After this time, you should heat the oven to 190°C, and during this time bring the meat to room temperature.
At this time, you need to peel the parsnips and carrots and cut them into four parts, cutting out the tough core of the parsnips.
Next you need to use about 1 tsp. olive oil to lightly coat the bottom of the roasting pan, and arrange the chopped vegetables in a row in the center, placing the lamb on top.
Then you should clean other root vegetables.
Then cut them into pieces, then arrange them around the meat, sprinkle with the remaining 1 tsp. olive oil and lightly sprinkle with salt.
The filled roasting pan must be placed in the oven and cooked for 40 minutes, then taken out, mixed with vegetables and returned back and cooked for about 1 hour 15 minutes.

After this, you need to remove the meat and vegetables and cover with foil, leave for 15-30 minutes, then cut the lamb into slices and serve along with root vegetables, pouring meat juices over everything.

With cream

Lamb on the bone usually has more flavor. To cook it well, you need to trim off excess fat and bake for a long time. At the same time, pouring cream over the meat creates a delicious golden brown crust, which reveals the delicate taste of juicy meat, seasoned with olives and garlic.

What ingredients will you need?

To bake meat with cream, you need:

4 pieces of lamb, neck on the bone (300 g each);
sea salt and freshly ground pepper;
1 head of garlic;
100 g pitted green olives;
3 bay leaves;
500 ml cream 10%;
2 tbsp. l. heavy fat cream (more than 30%).

Step-by-step cooking process

To prepare this dish you will need to do the following:

You need to preheat the oven to 170°C.
Pieces of meat need to be rubbed with pepper and salt and placed in a baking dish, add olives.
The garlic should be divided into cloves, but not peeled, and placed on top of the lamb along with the bay leaves.
The contents of the mold should be filled with a mixture of cream and baked for 2 hours.

Gourmet lamb

In oriental cuisine, meat dishes with the addition of dried fruits are often found. Dried apricots add a slight sourness and sweet notes of flavor to lamb tenderloin.

On a note! You can use prunes, dried cherries, raisins. All dried fruits will harmonize perfectly with the taste of lamb.

Ingredients:

fresh frozen lamb tenderloin – 1 kg;
dried apricots – 200-300 g;
salt;
dried basil;
a mixture of ground peppers;
refined sunflower seed oil;
garlic cloves – 4-5 pieces.

Preparation:

Rinse the lamb tenderloin thoroughly with purified water. We cut off the fat streaks and remove the film.
Dry the lamb pulp with paper towels and, if necessary, cut into portions. You can bake lamb whole.
Place the dried apricots in a plastic food container and pour boiling water over them.
After five minutes, place the dried apricots on a towel and dry.
Cut the peeled garlic cloves into slices.
Make cuts evenly on a piece of lamb and stuff the meat with softened dried apricots and garlic.
Rub the pulp with coarse salt, dried basil and a mixture of ground peppers.
Transfer the lamb to the sleeve and seal the edges tightly.
Place in the oven for about 2 hours. Bake at a temperature threshold of 200°.

On a note! The duration of heat treatment of lamb depends on the size of the piece. If you want to reduce the cooking time of the meat, cut it into small pieces and pre-fry until an amber crust appears. You can boil the lamb for half an hour.

With sour cream

Lamb cooked in sour cream sauce turns out tender. It goes especially well with mashed potatoes and vegetable salad.

What ingredients will you need?

To prepare this dish you need:

half a glass of wine vinegar;
1 tbsp. l. unground allspice;
2 glasses of water;
sea salt and black pepper;
1.5 kg boneless lamb;
3 bay leaves;
1 onion, chopped;
2 tbsp. l. corn starch;
1 tbsp. sour cream.

Step-by-step cooking process

To cook lamb in sour cream sauce, you will need to follow these steps:

In a large glass bowl or dish, mix vinegar, allspice and water with salt and pepper, place the meat in it, cover and marinate overnight in the refrigerator.
After this, you need to preheat the oven to 150°C and place the lamb in a roasting pan along with the marinade, bay leaf and onion, cover with foil and bake for 3-4 hours.
Next, remove the roasting pan from the oven and pour in 0.3 tbsp. meat juices into a saucepan, mix with sour cream and corn starch, add 1 tbsp. water and simmer over low heat, stirring frequently, until the mixture thickens without allowing it to boil.
Serve the lamb cut into pieces and topped with sour cream sauce.

Preparation next.

Lamb ribs baked in a sleeve

Even the most fastidious gourmet will be delighted with such deliciousness. The baked meat is aromatic, juicy and has a unique taste. It is better to serve ribs with fresh vegetables and herbs.

Ingredients:

chilled lamb ribs – 600 g;
adjika – 1 table. spoon;
mustard – 1 teaspoon. spoon;
coarse salt – ½ teaspoon. spoons;
garlic cloves – 3-4 pieces;
set of universal spices for meat.

Preparation:

We thoroughly rinse the cooled lamb ribs with running water.
Cut them into portions. It is better to separate the meat by the bone.
Rub the cut lamb ribs thoroughly with coarse salt.
Place the meat on the bones in a deep bowl. Add adjika, mustard, and a set of spices for meat.
We peel the garlic cloves and pass them through a press.
Add to meat. Now mix everything well and transfer it to a baking bag.
We secure the edges with clips. We need to marinate the meat, so we move it to the refrigerator for a couple of hours.
We will bake for an hour and a half at a temperature of 180-200°.

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:

It is necessary to preheat the oven to 140°C.
In a small bowl, mix the pomegranate syrup with the cumin, lemon juice, oil and garlic.
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.
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.
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.
Immediately before serving, carefully mix all the ingredients for the salad.
Serve the lamb with a sauce made from meat juices, salad and warmed flatbread.

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:

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.
Then you need to heat the oven to 140°C and place the meat in a shallow metal roasting pan.
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.
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.
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.
Then you need to remove the baking sheet from the oven and leave for 5 minutes, then remove the foil.
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:

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.
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.
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.
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.
After this time, you should check the consistency of the juices. If the dish seems dry, add a little water.
Serve the meat in slices or thick slices with vegetables and juices from the roasting pan.

Meat that just melts in your mouth

The leg of lamb is the most tender part of the carcass and has the minimum amount of fat. This type of meat contains all the necessary vitamins and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

Main ingredients:

salt;
one lemon;
lamb – 2.5 kg;
fresh rosemary (to taste);
3 cloves garlic;
vegetable oil.

To keep the dish juicy and soft, it is recommended to cover it with foil and keep it in this state for 20 minutes at room temperature.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Place the meat in a large container and thoroughly coat it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-greased baking sheet. Bake in the oven at 1600 C for an hour and a half. In order for the meat to acquire a golden brown crust, it should be kept in the oven for half an hour at 2000 C.

It should be served warm with potatoes or rice.

Useful tips and tricks

All ovens operate differently, so lamb cooking times given in recipes are approximate. To determine the readiness of meat, you need to use a digital food thermometer.

The cooking levels of lamb, determined by internal temperature, are as follows:

50°C – very lightly done, the meat is red inside;
55°C – medium done;
60°C – medium done;
65°C – well done;
72°C – very well done, fully cooked.

Because lamb is eaten all over the world, it can be prepared in a wide variety of flavors. Here are some classic options.

British	with capers, rosemary and/or thyme or redcurrant jam or mint sauce
Mediterranean	with various combinations of garlic, olives, anchovies, lemon, basil
North African	with various combinations of cinnamon, saffron, chili, cumin
Indian	with various combinations of turmeric, cinnamon, coriander, ginger, lime, cumin, curry paste, garam marsala, yogurt

It is also necessary to distinguish between varieties of lamb, classified according to the age of the animal. Lamb is the meat of an animal less than a year old, hogget is young animals (1-2 years), and mutton is an adult animal (2 years or more). Regardless of the classic oven-baked lamb recipe used, it should be kept in mind that this meat can be replaced with goat meat without losing the taste of the dish. However, pork or beef have a completely different texture and will not work as a substitute.