Cooking lamb in the oven. Oven baked lamb recipe

Lamb is a rather specific type of meat, which can simultaneously be classified as a delicacy and a dietary dish. It has a specific smell that is difficult to get rid of. But meat prepared according to all the rules will become the signature dish of any housewife.

If we talk about the cooking process, lamb is most often fried or baked in the oven. The latter option is preferable, since in this case the meat is more juicy. How to bake lamb in the oven? You will certainly find the recipe that your household will like most in our article.

Culinary subtleties

Before you start roasting the meat, the lamb can be lightly boiled, stewed or fried in a frying pan. But most often it is prepared without any pre-treatment.

You can also cook a side dish on the baking sheet at the same time as the meat. In this case, the products exchange tastes, and as a result the dish becomes even tastier.

The readiness of the meat is determined in the following way: pierce the piece in the center, and if almost clear juice begins to flow out of it (a slight pink tint is allowed), then the lamb is ready. You can already take it out of the oven, otherwise the meat will simply dry out.

Cook lamb at a temperature of 220 to 280 degrees for about an hour. Of course, it all depends on the size of the piece. But in general, you can focus on the appearance of a crust on the meat surface.

Lamb in foil

This is a versatile dish that can be served in portions or as a sliced appetizer. This oven-baked lamb recipe is quite easy to prepare. You will need:

lamb (1 kg);
onions (3 heads);
a set of Caucasian spices (3 large spoons);
grape;
salt.

Preparation

The meat must be washed thoroughly. Pour cold water into a large saucepan, salt well and place the prepared meat in it. Let it spend a couple of hours in the water. During this time, the meat will get rid of all the blood and salt a little.

Peel the onion and cut it quite finely. Take a deep container and place a layer of onions on the bottom. We put the meat on top, which we also generously cover with an “onion coat”. In this form, put the lamb in the refrigerator for about 5 hours so that it is thoroughly marinated.

Prepare the grapes. It is better if it tastes slightly sour. Cut the berries in half and remove all the seeds.

When the time allotted for marinating is over, transfer the meat to a layer of foil. Place grapes on top.

The piece must be wrapped very carefully. The foil should fit tightly around the meat. Otherwise, it may turn out that the inside will still be damp, while the surface will dry out very much.

Place the lamb in an oven preheated to 200 degrees. This recipe for cooking lamb in the oven requires a cooking time of no more than an hour, but sometimes 40 minutes is enough. It all depends on the size of the piece.

Lamb baked in the oven with dried apricots

Here is another recipe for lamb in the oven. You will need the following set of products:

leg of lamb (3 kg);
meat broth (600 ml);
dried apricots (75 g);
garlic (3 cloves);
rosemary (3 sprigs);
olive oil (3 tablespoons);
flour (tablespoon).

The recipe for baking lamb in the oven is extremely simple in preparation. Coat the leg with olive oil and make deep cuts into the surface of the meat. Cut the garlic and dried apricots into small cubes. Add rosemary leaves to them, mix and stuff the resulting mixture into the lamb into the previously made cuts. Rub the leg with salt and pepper if desired.

Then preheat the oven to 200 degrees. It is best to place prepared meat in a preheated pan, so place the container in the oven as well.

This recipe for lamb in the oven recommends baking the meat for 2 hours. The juice flowing from the meat should have a slightly pinkish color. Before cutting the leg, let it sit out of the oven for another 10 minutes.

The meat is served with gravy. It is prepared as follows:

the fat that remains in the mold must be combined with flour;
Combine the resulting mixture with the broth and bring it to a boil, remembering to stir constantly.

Rosemary is added to the finished sauce and the meat is poured when serving.

Lamb ribs

A delicious dish that you definitely need to try is lamb ribs in the oven. The recipe will be understandable even to a novice housewife.

Ingredients:

ribs;
spicy adjika;
basil (sprig);
potato;
zucchini.

A fairly simple recipe for lamb in the oven will delight lovers of spicy foods. But other family members will certainly appreciate it if they add a little more side dish.

Take the ribs and coat them with adjika. Peel the potatoes but leave them whole. The ribs will stay in the oven for quite a long time, so it will have time to fully cook.

The potatoes are placed first in the mold and the ribs are placed on top of them. Simply place the basil sprig on a baking sheet. The spice will give off its aroma during the cooking process. Zucchini is needed to add juiciness to the side dish.

The oven must be preheated to 150 degrees and place the filled baking sheet for 2 hours. Then raise the heat to 250 degrees for 15 minutes. During this time, the ribs will be covered with an appetizing crust.

Lamb chops in yogurt with a side dish of baked vegetables

Here is another unusual recipe for cooking lamb in the oven. For it you will need:

natural yogurt (200 ml);
chops (3 pcs.);
garlic (3 cloves);
vegetables (zucchini, onions, potatoes);
mint (leaves);
pepper sauce;
spices.

Beat the pulp and thoroughly pepper and salt the chops on both sides. Place the lamb in a deep bowl. Top with sliced garlic and mint. Pour yogurt over everything and refrigerate for about 2 hours.

Cut the vegetables into cubes. Place in a deep bowl and cover with pepper sauce.

Place the meat and marinade in the center of the pan, and place the vegetables around it. Bake the dish in a preheated oven at a temperature of 200 degrees. The lamb will be ready in about an hour.

Lamb shoulder with herbs

How else can you bake lamb in the oven? The recipe is both unusual and simple.

Take:

spatula;
vegetable oil (0.5 cup);
garlic (2 cloves);
aromatic herbs;
ground red pepper (2 tablespoons);
salt (teaspoon);
allspice (teaspoon).

Chop the spatula into portions without separating them completely.

Prepare the marinade: chop the garlic and combine it with oil, add red pepper to it. Grate the meat and put it in the refrigerator for a day.

When the meat is marinated, salt it and rub with herbs. Preheat the oven to 180 degrees. To prevent the lamb from drying out, it must be periodically watered with red wine. The finished meat should easily separate from the bone.

Lamb in the oven is a dish that is not usually prepared on a weekday. They try to serve it exclusively for the festive table, captivating guests not only with its taste, appetizing appearance, but also with the aroma of the cooked meat. In cooking lamb, one of the important points is choosing the right marinade, because it is thanks to it that the lamb will turn out juicy, soft and delicate in taste.

A well-chosen marinade can also drown out the specific smell of lamb meat, which many may find unpleasant. That is why, before putting the lamb in the oven, it needs to be thoroughly marinated. Red wine, beer, vinegar, onions, garlic, etc. are used for the marinade. In combination with certain spices (rosemary, pepper, cilantro, oregano and others), you can not only get rid of the smell, but also give the lamb a masterpiece taste. Such subtleties depend solely on the specific recipe.

To cook lamb in the oven, use the same meat as for similar pork and beef dishes. Most often, the choice is made of sirloin, ribs, or even lamb on the bone. Lamb should be baked in the oven for 40 minutes to 1 hour 45 minutes.

If desired, lamb can be baked in the oven either as whole steaks or in small pieces. Cooking methods also vary: in a pot, in a sleeve, in foil, or on skewers in the form of a kebab. Ready meat is served with side dishes, fresh vegetables, herbs and sauces.

Lamb in the oven in a pot with vegetables

You should cook lamb with vegetables in cases where you specifically want to not only prepare something delicious for dinner, but also preserve as much as possible all the beneficial properties of the products you cook from. This effect is achieved thanks to the cooking method, in which the components of the dish simmer in their own juices.

Ingredients:

700 g lamb
500 g potatoes
4 tomatoes
2 eggplants
2 carrots
2 onions
4 cloves garlic
100 g butter
Greenery
Spices

Cooking method:

Wash the lamb and cut into cubes.
We cut all the vegetables in the same way, with the exception of tomatoes, we cut them into slices.
Place the eggplants in a bowl of cold, lightly salted water and leave for 10 minutes.
Place some lamb on the bottom of the pot, garlic on top, add salt and spices to taste.
We alternate layers of meat and vegetables, with the exception of tomatoes.
Fill the pots with boiling water so that it slightly covers their contents.
Place butter on top of each pot.
Place the lamb in the oven for 1.5-2 hours at 180 degrees. The time depends on the “oldness” of the meat.
A quarter of an hour before the end of cooking, add tomatoes and herbs to the pots.

Lamb in the oven with potatoes

This time we will use lamb ribs, and I assure you they will turn out juicy and soft, just like potatoes. We serve the dish to the table in portioned pieces, so that each of the tasters gets both a rib and ready-made potato wedges.

Ingredients:

1 kg lamb ribs
2 onions
2 kg potatoes
3 tbsp. l. vegetable oil
3 bay leaves
2 pinches of oregano
Spices for meat
Pepper

Cooking method:

Wash the lamb, dry it with a paper towel and cut it into pieces.
Rub the meat with spices, salt and pepper, then leave for a quarter of an hour.
Peel the vegetables and cut the potatoes into pieces and the onion into half rings. Then add salt and mix together.
Place vegetables in one layer on a baking sheet greased with vegetable oil.
Place pieces of lamb on a bed of vegetables and sprinkle with oregano.
For taste and smell, place a bay leaf on top.
Bake lamb ribs for 45 minutes. Cooking temperature 200 degrees.

Tender lamb baked in foil in the oven

Any meat baked in foil acquires an incomparable taste, and lamb in the oven will not be an exception. The main thing is not to forget about a simple culinary trick: half an hour before the end of cooking, remove the foil and pour the resulting juice over the meat from time to time.

Ingredients:

900 g lamb
1 onion
3 carrots
1 sprig rosemary
100 ml red wine
1 tsp. cumin
2 tsp. coriander
Pepper

Cooking method:

Let's prepare the seasoning mixture. Place cumin and coriander in a mortar and knead them thoroughly.
Then add salt and ground black pepper to them.
Dry the washed lamb and rub with the prepared spice mixture.
We break a sprig of rosemary and carefully insert it in several places, directly into the meat.
Transfer the lamb to a deep bowl and pour in the wine.
Cover it with cling film and place it in the refrigerator to marinate for 2 hours.
Peel, wash and chop the vegetables. Place them on the bottom of the mold, and place the lamb on top of them.
Wrap the pan in foil and place in an oven preheated to 220 degrees. Cooking time 1.5 hours.
30 minutes before the end, remove the foil and finish cooking the meat at a temperature of 180 degrees, pouring juice over it from time to time.

Lamb in the oven, baked in the sleeve

The beauty of baking meat in a sleeve is that all the juice envelops the lamb during cooking, thereby creating an incredible culinary masterpiece. The recipe is simple, understandable and accessible, so it is suitable for all novice cooks.

Ingredients:

1.5 kg lamb
Sleeve
Bay leaf
Coriander
2 sprigs of cloves
Ground black pepper
Allspice
Marjoram

Cooking method:

Pour water into a deep bowl, put it on the fire and bring to a boil.
Then add allspice, black pepper, bay leaf, herbs, coriander, cloves and spices to the water. Add salt so that the water is sufficiently salty.
We wash the lamb in water and dry it with paper napkins.
Place the meat in cooled water with spices, so that it completely covers it, and put it in the refrigerator for 24 hours.
After a day, transfer the lamb to the sleeve, sprinkle with bay leaves and spices to taste.
We wrap the sleeve and place it on a baking sheet.
Place in the oven to bake for 1 hour at 180 degrees.
After 60 minutes, open the sleeve, pour the resulting juice over the meat and let it cool.

Now you know how to cook lamb in the oven. Bon appetit!

Lamb in the oven is an undeniable favorite of most meat dishes that are prepared in this way. It can be baked either on its own or in combination with vegetables, which will save you from having to think extra about the side dish. Finally, I want to give a few tips so that your lamb in the oven turns out delicious the first time:
Keep in mind, young lamb meat is best for cooking;
Experiment with seasonings, herbs and spices. Thus, the aroma and taste of the finished dish can be changed beyond recognition an infinite number of times;
Baste the meat with the fat that forms during baking, this will insure the lamb from drying out;
The readiness of the meat is checked by making an incision. If the juice is red or pink, then the meat is still raw; if it is transparent, then you can take it out.

Lamb, as you know, is very tasty, dietary and even to some extent delicacy meat. But not every housewife will decide to serve it on the table. Firstly, because of the specific smell, which not every guest will like. Secondly, not everyone will decide to cook such meat, believing that the process will take a lot of time and take a lot of effort. Both housewives make mistakes. Lamb in the oven is a dish that is ideal for a festive table and is absolutely quick to prepare. The meat turns out to be the most tender.

So, on the agenda is lamb in foil, baked in the oven. A step-by-step recipe with photos is attached. Shall we begin?

Ingredients

The most important ingredient is, of course, lamb. A leg baked in the oven (in foil) and served on lettuce leaves will look amazing on the table and taste perfect. But you can use ribs, brisket or other parts. In total we need one kilogram of meat.

Also, in order to cook delicious lamb in foil in the oven, you will need two or three large onions, salt and ground pepper to taste, a small bunch of seedless grapes, Caucasian herbs (if they are not available, you can use any spices for meat that you like).

Stage 1. Preparing the meat

As with any recipe that involves meat, advance preparation plays an important role in cooking lamb. The piece should be washed and soaked for a couple of hours in lightly salted water. During this manipulation, all unnecessary and excess blood will disappear, and the specific smell, so disliked by many, will disappear. The meat will become softer and more tender, and will be salted. After the lamb has taken a salt bath, there is no need to rinse it; just dry it with a paper towel.

Stage 2. Spices

Let's move on to preparing the meat for baking. It is important to note that cooking any dish in foil is a quick and simple process. This material often saves housewives from wasting time on cooking. Lamb in foil baked in the oven, a recipe with a photo of which we provide today, is no exception to the rule.

But before you put a piece of meat in foil and bake, it should be thoroughly seasoned with spices. Caucasian ones are best suited for our recipe. They can be purchased at any specialty store. If you cook lamb in foil, baked in the oven, so to speak, in a hurry, and you don’t have the necessary spices on hand, it’s okay. Take regular ground allspice or a mixture of peppers, some herbs (you'll definitely find them in the refrigerator), turmeric or curry for a nice color.

Stage 3. Marinating

It is better to marinate any meat before cooking, especially lamb. Before marinating, we advise you to finely chop the onions and use them as a “bedding” and “blanket” for the meat. We put part of the onion in a bowl, put the meat on top and cover it with a “blanket” of the remaining vegetable.

In this form, the lamb should marinate in the refrigerator for three to four hours. If you don’t have much time, then an hour is enough, but ideally, the more, the better, because the juicier and more tender the meat will be.

Stage 4. Grapes

The tart and sweetish taste of grapes plays an important role in the recipe “Lamb in foil, baked in the oven.” Experts advise taking black or green, seedless, so as not to spend a lot of time cutting this product.

So, a bunch of grapes must be washed and disassembled into their component parts. Each berry needs to be cut in half. The work is painstaking, but it is really worth the time spent and will subsequently have a good effect on the overall taste of the dish.

Stage 5. Foil to the rescue

Let's start assembling the baking dish. Place lamb marinated with onions on a large piece of foil (don’t feel sorry for it), and place grape slices on top. An important point is sealing the foil.

Make sure that the meat is carefully “wrapped” so that there are no gaps or tears in the material. This is done so that during cooking the lamb does not dry out and is well baked.

Stage 6. Oven

The oven should be prepared and preheated in advance (up to 200 degrees). How much foil? It will not take as much time to prepare this dish as many housewives think. If you wrap the meat well in foil, it will be cooked in forty to fifty minutes.

Of course, a lot depends on the time of marinating the meat, on the type of meat you decide to use for the recipe and, of course, on the operation of the oven itself.

Stage 7. Submission

There are several options here. If you want to serve lamb in a piece for each guest, you will have to bake each piece in separate foil. But a more economical option would be the “one piece” option, which you later, before serving, simply cut into portions and serve on one plate. You can decorate it with a beautiful green lettuce leaf.

Lamb with potatoes

When you want to save time and serve meat immediately with a side dish, then lamb in foil, baked in the oven with potatoes, will be just a godsend. For this recipe you will need: half a kilogram of lamb, one small carrot, four to six large potatoes, a pinch of raisins and the same amount of prunes, half a glass of red wine, spices to taste.

For this recipe, experts advise using a large piece of tenderloin. It should be washed and small cuts made on the top. We place small slices of carrots into these holes. Then salt, pepper and rub the meat with spices or fragrant dry herbs.

Peel the potatoes and cut them into slices. Place foil on a baking sheet. Place potato slices on it, then place prunes and meat on top. Then add a pinch of raisins, pour wine over them and close the foil tightly, as in the first recipe. Remember, the more tightly the meat is covered with foil, the better it will bake.

According to this recipe, the oven should be heated to 160 -170 degrees. The cooking time will be longer, but the results will be worth the wait. One hour has passed and the meat can be removed from the oven.

The advantage of this recipe is that the meat is already combined with a delicious side dish. During cooking, potatoes are soaked in juice, saturated with wine and fruit aromas, and become soft and crumbly.

Lamb with honey

As you already understand, lamb is a meat that goes amazingly with sweet additional ingredients, be it carrots, raisins, prunes. Honey is no exception.

We offer you a quick and simple recipe. Lamb in foil baked in the oven with honey will surely please your family and friends. To prepare, take: half a kilo of lamb, four tablespoons of honey, a sprig of rosemary, a couple of tablespoons of mustard, ground pepper, salt, lemon juice (1-2 teaspoons), 3 cloves of garlic.

The main point in this recipe is marinating the meat. This procedure takes quite a lot of time, so prepare the marinade in the evening, and the next day cook the meat. Before marinating, the meat, as usual, is thoroughly washed under running water and wiped with a dry cloth.

Prepare the marinade. Mix lemon juice, honey and mustard in a small bowl. Add honey, salt, pepper and spices. Throw in a sprig of rosemary and season with chopped garlic. The meat should spend at least 10-12 hours in this marinade. The longer the meat is marinated, the better and faster it will cook. Marinate the piece the night before, put it in the refrigerator, and you can cook it the next morning.

After the meat has been marinated, you can prepare the oven. Preheat it to 200 degrees. Place a piece of foil on a baking sheet and place the meat there. You can pour the remaining marinade on top. Wrap tightly and bake in the oven for 50-60 minutes. Five minutes before it’s ready, you can remove the baking sheet, open the foil a little and put it back in the oven for another ten minutes. After such manipulations, the meat inside will be tender and juicy, and a golden honey crust will form on top.

Sauces for baked lamb

Lamb baked in the oven is already an exquisite and festive dish. But if you want to surprise and delight your guests even more, then serve in addition an original sauce - mint, garlic or cranberry.

But we offer an even more unusual option - orange and wine. To prepare it you will need: a glass of red wine, one large orange, several cloves of garlic, one large onion, a pinch of dry thyme and rosemary, one tablespoon of melted honey, a couple of tablespoons of vegetable oil.

Pour a little oil for frying into a frying pan and place finely chopped onion there. Saute, gradually add other ingredients: chopped garlic, freshly squeezed orange juice, dry herbs, spices. Pour a glass of red wine and simmer it all over low heat. The readiness of the sauce is checked by its thickness. As soon as the total mass of liquid decreases by 2-3 times, the sauce is ready. Bon appetit!

Baked lamb is a royal dish! This delicious meat is ideal for special occasions and entertaining guests. You will especially please men who cannot imagine their life without meat. The lamb turns out juicy and flavorful, and is quite easy to prepare. You just need to know some of the subtleties of preparing this chic dish.

Buy light-colored lamb; the fat should be white and firm. If the meat is stringy and red or loose with yellow fat, it means the lamb is too old, and when baked it will be tough and dry. A culinary masterpiece can only be obtained from sufficiently young meat. It should not give off an unpleasant odor. If there is one, it means that the animal has either not been castrated or is of advanced age. Both options will negatively affect the taste.

Now it's time to move from theory to practice! And start preparing amazingly delicious baked meat.

This recipe describes the preparation of lamb shoulder, but it can also be replaced with fillet, leg (by the way, one of the best options), saddle, spinal bone or thigh.

And be sure to prepare a light salad with herbs and sauce for the lamb.

Ingredients:

lamb shoulder -1.7 kg;
garlic - a few cloves;
Provençal herbs, savory, tarragon, pepper, salt, ground ginger - to taste,
vegetable oil.

Cooking process:

Rub the lamb shoulder or meat on the bone with garlic squeezed through a press and a mixture of dry ground ginger, Provençal dried herbs, savory, tarragon, pepper and salt. You can use other spice combinations that you like. Marjoram, rosemary, and saffron go well with lamb.

If you have free time and want to experiment, stuff the meat with salted pieces of lard, garlic, carrots and leave to marinate for 1 to 12 hours. When marinating for a long time, do not forget to put it in the refrigerator.

I do not suggest using mayonnaise to cook lamb. Before putting the whole piece in the oven, brush the lamb with vegetable oil.

and place in a rimmed baking dish. Place in an oven preheated to 180 degrees.

Pour the juice over several times. The cooking time for lamb in the oven is calculated according to weight: 1 hour per 1 kg. Readiness can be determined by the color of the juice released when pierced.

An excellent addition to baked meat will be aromatic, tasty sauces, for example, from sweet peppers or tomatoes. They are made quickly and simply. In a blender, sweet peppers, onions and a couple of cloves of garlic are turned into a single mass, stewed for about a quarter of an hour in olive oil, hot peppers, a little sugar, vinegar, and salt are added. The sauce needs to be cooled.

No less interesting is the restaurant sauce for lamb with wine. Take 200 gr. tomato paste, onion, sweet pepper, several olives (pitted) and 60 ml of dry white wine. In a frying pan with oil, you need to heat the pasta, add chopped onions, olives and pepper, add salt, season with hot pepper, and pour in wine. Simmer for 15 minutes under the lid, remembering to stir.

Serve the baked lamb on a large, beautiful platter with juicy herbs and sauces.

Bon appetit!

Best regards, Anyuta.

Lamb in the oven - general principles and cooking methods

Properly cooked lamb is not only tasty, but also healthy. Lamb fat is perfectly absorbed by our stomach, without creating unnecessary stress on it. This meat is simply irreplaceable in dietary nutrition; the lecithin it contains has the ability to normalize cholesterol metabolism in the body.

Lamb in the oven - food preparation

The key to a delicious dish is the right choice of lamb. The best option would be young lamb meat, soft and without a pronounced “odor”. The younger the animal, the lighter its meat, the more elastic its fat and the more porous its bones. Old lamb is dark red in color, tough and stringy.

You need to cut off the films from the meat and cut out the tendons. Leave very little fat.

Lamb in the oven - preparing dishes

Any large baking tray will do. Some recipes may also require a Dutch oven and foil for this purpose.

Lamb in the oven - the best recipes

Recipe 1: Lamb in the oven in Slovakian style

The beauty of the dish is that all the ingredients are hardly mixed and are served whole.

Garlic - 1 head;

vinegar 3% - 1 table. false;

fat (if lean meat) - 1 table. false;

potatoes - 5-6 tubers;

broccoli - 500 g;

fresh tomatoes and cucumbers;

dill and parsley;

thyme (thyme) and salt - to taste;

Disassemble the broccoli into florets, rinse well and drain. Boil water in a saucepan, place the cabbage there and boil it for 10 minutes with the lid closed. Next, place the broccoli in a colander so that the broth can drain back into the saucepan.

Rub the meat with salt, garlic and place on a baking sheet, previously greased. Place in the oven and cook at medium temperature until the lamb is browned. Next, you need to reduce the heat and periodically pour the released juice over the meat. If it is not enough, then you need to add a little water to the pan, which will stimulate juice secretion.

By piercing the lamb with a toothpick, you can determine the degree of its readiness.

Cut the finished meat into small pieces, place beautifully on a dish, pour meat juice on top and sprinkle with thyme or thyme. Cover the lamb with boiled broccoli, tomatoes, cucumbers and garnish with herbs. Instead of cabbage, you can serve it with fried potatoes.

Recipe 2: Lamb loin in the oven

The loin is cut with the bone into portions, rolled with Worcestershire sauce in egg and breadcrumbs.

Lamb loin with bone - 12 pieces;

Worcestershire sauce - 3 teaspoons. false;

breadcrumbs - 1 cup.

Preheat the oven to 190°C. In a bowl, mix Worcestershire sauce with eggs. Dip each piece of loin into this mixture and lightly roll in breadcrumbs. Place on a baking sheet greased with any fat and bake for 20 minutes, then turn the meat over to the other side and bake for another 20 minutes.

Recipe 3: Leg of lamb in the oven

The leg of lamb is marinated overnight in a mixture of garlic, rosemary, mustard, lemon zest and honey, and then baked in the oven.

fresh rosemary - 2 tables. false;

ready-made mustard (not spicy) - 2 tablespoons. false;

lemon zest, ground black pepper and coarse sea salt - 1 teaspoon each. false;

chopped garlic - 3 cloves;

leg of lamb (2-2.5 kg).

Mix mustard, honey, lemon zest, garlic, chopped rosemary and ground black pepper. Rub the mixture over the lamb, which is then placed in the refrigerator overnight in a sealed container.

Preheat the oven to 230°C. Salt the lamb and place it on a roasting pan, that is, on a wire rack from which the fat will drain onto a baking sheet. Bake for 20 minutes, then turn down the heat to 200°C and keep in the oven at this temperature for about another hour. If the meat starts to burn on top, you need to cover it with foil on top. It should remain pinkish on the inside.

Before slicing, let the leg sit for about 10 minutes. Serve with gravy, which is prepared as follows: place a baking sheet with the juices remaining after baking the meat on the stove, add half a glass of water and try to scrape as many charred particles from the bottom as possible. Pour in half a glass of red wine and thicken the gravy with some starch diluted in water. Heat on the stove, stirring continuously.

Recipe 4: Lamb in the oven with vegetables in Georgian style

The meat prepared according to this recipe is very spicy. Vegetables are baked in its juice and served as a side dish.

potatoes - 700 g;

garlic - 3 coarsely chopped cloves;

onion, sliced into thin rings - 1 pc.;

chopped tomatoes - 500 g;

white wine - 3 tables. false;

finely chopped oregano - 1 table. false;

leg of lamb - 2.5 kg.

Bake the leg in the oven until the meat is pink (approximately 2 hours). Meanwhile, you need to chop the eggplant, salt it so that it releases the juice, and dry it with a paper towel.

Stuff the leg of lamb with garlic, rub with pepper and salt. Place in an oven preheated to 220°C. Approximately 1 hour before the end of baking the meat, you need to drain the fat from the baking sheet and put the vegetables in it. Pour wine, sprinkle with oregano, pepper and salt. Cover the leg with vegetables and bake, remembering to stir the vegetables to better soak them in juice.

After prolonged heat treatment, lamb becomes dry, so you should not overdo it with the cooking time.