Prepare the required ingredients.

Wash the lamb ribs, cut them between the bones.

In a preheated frying pan, melt the lamb fat (you can cut it off the meat) and fry the ribs on both sides over high heat until golden brown. Transfer the fried ribs to a cauldron (or thick-walled saucepan), add salt and spices to taste.

Peel and cut the onion into rings. Place the onion on top of the meat.

Peel and cut the carrots into medium sized pieces.

Peel the potatoes and cut into large pieces. Put the potatoes in a cauldron over the lamb and vegetables.

Pour tomato juice on top (I have juice with pieces of sweet pepper and parsley, or you can add juice obtained from fresh tomatoes, or purchased).

Pour water into the cauldron, salt, add spices, close tightly with a lid and put on fire. After boiling, reduce heat to low and simmer potatoes with lamb for 1 hour. No need to stir or open the lid!

Delicious, aromatic lamb stewed with potatoes in a cauldron is ready.

From a simple set of products, you can prepare an appetizing and amazing dish - roast lamb. This meat contains 2 times less fat than pork or beef. Due to this, dishes from boiled lamb are often added to the diet of the dietary table, in such a delicacy there is practically no cholesterol.

How to cook roast lamb?

Lamb is perfect for roasts. Various ingredients are added to the roast of lamb. Having seasoned everything with fragrant spices, you get a stunningly aromatic and satisfying dish. A few recommendations when cooking with this meat will help make it more appetizing.

1. Choose spices carefully. Mint, fennel, oregano are excellent for lamb.
2. Roast lamb is well complemented by potatoes, tomatoes, peppers, onions, carrots.
3. The neck or back leg of the carcass is best for cooking.

Such an easy recipe as roast lamb with potatoes turns out to be very satisfying. Thanks to this, a large family can have a great lunch or dinner with an appetizing meat dish. When you replace vegetables, the taste of the finished food changes significantly, which allows you to experiment in cooking.

Ingredients:

• meat (lamb) - 600 g;
• potatoes - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato - 1 pc.;
• bell pepper - 1 pc.;
• sunflower oil for frying;
• salt pepper.

Preparation

1. Fry the lamb chopped into pieces in a saucepan.
2. Grind vegetables.
3. Once the meat is golden brown, add the rest of the ingredients.
4. Cook for 15 minutes.
5. Pour in very hot water, cover and leave on low heat for 40 minutes.
6. Peel and slice potatoes. After the time has elapsed, send it to a saucepan and simmer for another 30 minutes.

Roast lamb with vegetables

A great option for a large company is a roast with vegetables and meat. This combination of products, flavored with exquisite spices, turns out to be very tasty. The incredible aroma of the amazing dish that spreads during preparation will attract those who are nearby to taste the mouth-watering piece.

Ingredients:

• meat on the bone - 600 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• tomato - 2 pcs.;
• bell pepper - 2 pcs.;
• basil, caraway seeds, parsley, garlic - to taste;
• olive oil - 30 ml.

Preparation

1. Chop vegetables and herbs at random.
2. Fry the lamb pulp.
3. Put onions and carrots in a bowl. Fry vegetables until half cooked.
4. Add other ingredients, season with salt and spices and cook for about 15 minutes.
5. Pour 300 ml of boiling water, make the heat to a minimum.
6. The vegetable and lamb roast will be ready in 40 minutes.

Such a dish does not take a lot of time and effort for and preparation. It is worth noting that roast lamb ribs is a very satisfying and incredibly tasty recipe. Also, when using the proportions indicated in the recipe, there is a lot of ready-made dish, so it is perfect for a large family.

Ingredients:

• lamb ribs - 1 kg.;
• potatoes - 1 kg.;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• oil - 50 ml.;
• salt, spices - to taste.

Preparation

1. Cut the ribs into 1 piece.
2. Chop vegetables, except for potatoes, arbitrarily.
3. Put meat, onions, spices, salt in a deep bowl. Leave for an hour.
4. Heat the pan and send the meat to it.
5. Add onions and carrots. Saute for 20 minutes.
6. Cut the potatoes into slices and put them in a bowl where meat and vegetables are cooked.
7. Fry for 20 minutes, stirring occasionally.
8. Put the tomatoes with the other ingredients, cover with a lid.
9. The lamb and potato roast will be ready in 30 minutes.

Roast lamb in pots in the oven

Lamb is considered a dietary meat because it is well absorbed by the body and contains a large amount of protein. The cooking result of this dish is amazing and exceeds all expectations. The meat turns out to be soft, juicy, completely low-fat, has an amazing taste and wonderful aroma.

Ingredients:

• meat - 600 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• water - 0.5 l;
• salt, spices;
• sunflower oil - 4 tbsp. l.

Preparation

1. Pepper and salt the meat. Add oil and leave for 20 minutes.
2. Chop the onions and carrots. Spread in a pan.
3. Put meat in pots, add vegetables and cover with hot water.
4. Bake in an oven preheated to 160 for 70 minutes.
5. Roast is cooked with the lid open for another 20 minutes.

Roast lamb in a slow cooker

Cooking in a multicooker is very simple and quick. There is a lot of free time while the kitchen assistant prepares almost any dish herself. There are many interesting cooking options with different meats. The lamb roast recipe is easy to perform, a novice hostess will cope with it.

Ingredients:

• ribs - 1 kg;
• onions - 2 pcs.;
• garlic - 3 cloves;
• tomato sauce - 100 ml;
• salt, spices;
• sunflower oil - 3 tbsp. l.

Preparation

1. Marinate the meat in a mixture of garlic, salt and spices and 1 tbsp. oil for an hour.
2. Fry the ribs on the "Fry" mode.
3. Chop the onion and send it to the meat. Dilute the tomato paste with water and add to the rest of the ingredients.
4. Cook on the "Stew" mode for about 2 hours.
5. Roast lamb with onion and tomato is ready.

Roast lamb in a cauldron

An appetizing recipe is a roast with potatoes. An incredibly tasty hot dish will perfectly diversify a modest table and will very satisfyingly feed a large family. The meat cooked in a cauldron is stewed for a long time on low heat - this gives a rich unique taste to the finished dish.

Ingredients:

• lamb ribs - 900 g;
• potatoes - 6 pcs.;
• onion, garlic - 1 pc.;
• vegetable oil - 3 tbsp. l .;
• spices, salt.

Preparation

1. Cut the ribs into pieces, add onion, salt, pepper, a little oil.
2. Put in the refrigerator overnight and marinate.
3. Chop the potatoes and send them to the cauldron.
4. Put meat on it.
5. Put on a quiet fire for 1.5 hours.
6. Chop the garlic, sprinkle and turn off the heat.
7. and lamb is ready to serve.

Roast lamb guts

This dish is traditional among the Kazakhs, it is prepared from the giblets of a ram. The recipe is not at all intricate, it is simple to implement, but it turns out to be incredibly tasty. Suitable for both a family dinner and a festive table. Roast of lamb giblets with aromatic herbs turns out to be very aromatic.

Cooking an unfamiliar product, especially for a gala dinner, can drive anyone crazy. Fortunately, our step-by-step recipe for the classic lamb roast will turn anyone into a "skewer and fire guru."

If you ask those around you which meat is the most difficult to cook, in 9 cases out of 10 you can hear "mutton". It is easy to imagine lamb, it is quite simple in pilaf, but not in other popular recipes for which traditional "mutton" countries are famous, and these include in Europe, first of all, Spain, Ireland and England.

Beginners and experienced chefs are afraid to overcook unfamiliar meat, or, even worse, not to overcook it, and arrange indigestion for themselves and their guests. And, of course, no one wants to fall face down in the mud. Once you have mastered this recipe, you will never be nervous about the holiday again.

There are two ways to go: fast and slow. This recipe assumes quick cooking, and at the end you will get a wonderful and juicy leg of lamb, although if you cook the same thing slowly, it will not only be worse, but completely wonderful, but it is completely different from the first option, although one of the and the same products.

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Roast lamb - basic recipe

Preparation time - 20 minutes

Cooking time- 1 hour

Servings - 6

Ingredients:
1.5 kg leg of lamb
6 cloves of garlic
3 sprigs of rosemary leaves
1 tbsp. l. olive oil
½ lemon juice
1 kg of potatoes
2 onions
1 tbsp. l. olive oil
250 ml chicken stock
salt and black pepper

Preheat oven to 210ºC. Prepare the leg: Remove the meat from the refrigerator an hour before cooking so that it is at room temperature both outside and inside. Make oblique cuts, 1 to 2 cm deep, along the entire leg of the lamb. If possible, slightly separate the meat from the bone at the thickest part of the leg.

Wash and peel the garlic, crush each clove with a knife or a crushing machine. Disassemble the leaves and chop the rosemary into small pieces. In a bowl, combine crushed garlic with rosemary, a couple pinches of black pepper, olive oil, and lemon juice to make a paste. In each incision on the leg, put a little paste and rub the rest of the entire leg. Peel and thinly slice potatoes and onions. Toss in a bowl with salt and pepper and a little olive oil. Place the vegetable set in a baking sheet lined with foil or baking paper.

Place your foot over the vegetables and pour in the chicken stock.

Place the lamb in a hot oven for 30 minutes. Reduce oven temperature to 190ºC and cook for another 30 minutes. Remove the baking sheet from the oven, cover with foil and return to the oven for another half hour at 120 ° C. Without removing the foil, remove the meat from the oven and let stand for about 20 minutes, then serve.

Tip: Add 20 extra minutes for each additional kilogram of meat if the leg you are cooking is larger than the one mentioned in our recipe.

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Slow roast lamb recipe

All steps of this recipe repeat the previous ones, with the exception of the last one - the oven must be preheated to 160 ° C and the dish should be cooked for 4 hours, and then, if desired, at a temperature of 120 ° C for another couple of hours. The main thing – do not forget to water both meat and vegetables with the resulting juice.

How to diversify a basic lamb recipe

Try canned anchovies along with a paste of garlic, butter and rosemary into some of the cuts in the lamb.

Before placing the leg of lamb in a baking sheet, pour balsamic vinegar over it - this will give it an extra unusual flavor and caramelize the surface.

Before placing the potatoes on a baking sheet, mix them with the cheese and tomato paste. For the pasta, you will need 2 tablespoons olive oil, chopped canned tomatoes, finely chopped parsley, grated parmesan and 4 minced garlic cloves.

Best Lamb Roast Sauce - Green Tarry

Time - 5 minutes

Output – 250 ml

Ingredients:

20 g fresh mint
20 g parsley
1 tbsp. l. capers
2 tsp dijon mustard
4 anchovy fillets
200 ml olive oil
salt and black pepper
½ lemon juice

Place all ingredients in a blender and blend until smooth. It should be liquid, but not too thin. It can be stored in a sealed container in the refrigerator for up to 10 days.

Note: You can omit the anchovies and replace the mint with tarragon or basil, the sauce will still be delicious.

5 important facts about lamb

Very young lamb can be tasteless and disappointing. As a rule, in those countries in which it has been cooked for a long time, the meat is allowed to "rest" for 2-3 days before cooking.

Lamb is the most versatile type of meat, because in the course of history absolutely incredible additives from herbs and spices got into the recipes. At different times and in different countries it could be - apricots, anchovies, garlic, caraway seeds, chili peppers, mint, vinegar, red currants, mountain ash, red wine, rosemary, barberry, raisins, etc. Modern recipes allow it all even in one dish.

The most prestigious classic European lamb dish is called a leg marinated for several days in a mixture of vinegar, juniper berries and allspice. For the East, two will be the same at once - I sing (pilaf) or kebab (shish kebab).

Lamb can be perfectly arranged with many types of cereals and legumes, for example, lamb stew with peas or lentils (and even barley) is another super-classic variant of European cuisine. Traditionally, stewed cabbage and turnip puree were served with it.

Of course, the most luxurious lamb recipes come from the Middle East and North Africa, but European cuisine has developed wonderful variations, one of which we publish today. But both in the East and in the West they agree on one thing - lamb meat should not be mixed in one dish with any other, and it is undesirable to mix it on the table with dishes from other types of meat.

Man has been using lamb meat for food since ancient times. Nowadays it is one of the most popular types of meat in many countries of the world, especially where people do not eat pork for ideological and religious reasons. Lamb meat can be considered a dietary product, since it is absorbed by the human body better than, for example, beef or pork.

Lamb can be used to prepare a very tasty hearty dish - roast, it can be served as the second (or only) dish of lunch or as a dinner. So we go to the bazaar and choose a good lamb, the animal should not be old, then we will get delicious. Most of all, the neck part, hind leg or kidney part is suitable for roasts, but options are possible.

How to cook roast lamb with potatoes and vegetables in a cauldron?

Ingredients:

• lamb meat - about 600 g;
• onion - 1 pc .;
• carrots - 1 pc.;
• medium-sized potatoes - 5-8 pcs.;
• red bell pepper - 2 pcs.;
• a mixture of dry spices without salt, monosodium glutamate and preservatives, for example, hops-suneli or others;
• garlic - 2-3 cloves;
• different fresh herbs (parsley, cilantro, basil, tarragon);
• butter - 20 g;
• vegetable oil or fat for frying;
• tomato paste - 1-2 tbsp. spoons.

Preparation

If the meat is on the bones, it is better to cut it off and cut it into not too small pieces, in size convenient for eating, you can cook from the bones. Finely chop the peeled onions and carrots, and chop the bell peppers into short strips.

Heat the fat or oil in a cauldron and lightly fry the onions and carrots over medium heat. Add meat, stir with a spatula, reduce heat and simmer, covered with a lid, stirring occasionally, add water if necessary. Simmer with the addition of dry spices for at least 30 to 60 minutes (depending on the sex and age of the animal, taste it, the meat should become soft enough, but stewing is also not useful). When the meat is almost ready, add the potatoes, cut into large slices.

Stir, if necessary, add water. And simmer for another 15 minutes, after which we put the bell pepper, mix gently and cook for another 5-8 minutes. Add tomato paste (this is, however, not an obligatory component) and a piece of butter - for taste. Stir and turn off the heat. Let the roast stand under the lid for 10-15 minutes. Sprinkle with chopped garlic and herbs immediately before eating. Incorporating roasted green beans, broccoli and zucchini will certainly add flavor to the dish.

It is good to serve red or rosé table wine, rakia, grape brandy with roast lamb.

Potted Lamb Roast Recipe

Calculation of products for 1 portion.

Ingredients:

• lamb meat (preferably with pieces of fat) pitted - about 200 g;
• small potatoes - 2-4 pcs.;
• sweet pepper - 1 pc.;
• dry ground spices, including paprika;
• garlic - 1 pc.;
• green onions - 2-3 shoots;
• different fresh greens.

Preparation

We put pieces of meat, potatoes and spices on the bottom of each pot, add a little water, close the pots with lids (or foil) and place in an oven preheated to medium temperature for 40-60 minutes (depending on the softness of the meat).

We take out the pots and add sweet peppers, chopped herbs, garlic and a green onion to the ready-made roast. You can add a small piece of butter at a time for flavor. Mix, cover the pots with lids and wait for 10-15 minutes. Serve with fresh cakes or pita bread. It is also good to serve fresh vegetables (or vegetable salads) and fruits.

The cuisines of the peoples of Central Asia, in particular Uzbek, are simply unthinkable without a variety of lamb dishes.

It is used in first and second courses, salads, perhaps not added to desserts.

One of the most popular and favorite dishes from this meat, along with pilaf, manti and lagman, of course, is lamb with vegetables. The recipes for this dish are different in every family, they differ in small nuances.

But the main thing remains unchanged: lamb with vegetables is cooked in a cauldron. At the same time, it does not matter at all whether it is summer or winter, whether it is cooking or on a gas stove: the main component of success for every real Uzbek is a cauldron. Without it, full-fledged cooking in these parts is unrealistic.

Standard recipe

So, in order to cook a simple country version of lamb with vegetables, you need to get a cauldron of medium (8-10 liters) size.

Required Ingredients

For two kilograms of any lamb you will need:

• 2 kg of onions;
• 2 kg of carrots;
• several small zucchini and eggplant (5 each);
• vegetable oil;
• several heads of garlic;
• chilli;
• any fresh herbs (parsley, dill, cilantro);
• spices, salt.

To cook classic lamb in a cauldron, you need vegetables and spices

Cooking technique

1. The cauldron is put on the fire, vegetable oil is poured into it.
2. Preparing vegetables. After peeling, the onions are cut into rings or half rings. Washed, peeled carrots are chopped first into plates, and then into bars (like on pilaf). Zucchini, eggplants, after washing and cleaning, are cut into small cubes. The eggplants are pre-soaked in cold salted water for about 20 minutes.
3. The lamb is cleaned of films, excess fat, cut into the same cubes as the zucchini, with a side of about three cm.
4. The bow goes first into the cauldron. On low heat (coals), the onion is stewed until slightly browned. After 10-15 minutes, add carrots to the onion. Together they continue to stew for about 15 minutes.
5. Further, lamb is laid in the cauldron. 10 minutes after "sticking" the meat, you can salt it, add a pinch of cumin, rubbed through your palms.
6. Zucchini and salted eggplants enter the cauldron after 15 minutes. Then, all the ingredients, laid in layers, are periodically stirred and stewed for another 20 minutes. After that, you can conduct the first tasting of the dish, add spices, salt to taste.
7. Then fresh herbs, heads of garlic, peeled from the husk, but not divided into teeth, are sent to the cauldron. A whole chili pepper is placed on top, which is better not to be mixed with other ingredients. Now the future delicacy can finally be closed with a lid and simmer over low heat for about an hour. The total braising time has a direct effect on the reduction of meat hardness.
8. After an hour, the cauldron can be removed from the heat by taking out the hot pepper, stir again all the layers. The lamb with vegetables is ready to eat, although it is better to leave the dish covered for another 20 minutes so that it is properly infused.
9. After all these manipulations, the stewed lamb with vegetables is laid out in deep plates, decorated with finely chopped herbs, served to the table and absorbed as appetizing as possible.

Uzbek roast lamb with potatoes

No less popular is the option of cooking lamb with potatoes. The recipe is often "enhanced" by Margelan radish or quince. In the absence of these components, you can completely confine yourself to tomatoes, bell peppers.

Required Ingredients

In addition to lamb (2 kg), you need to cook the following foods:

• 2 kg of potatoes;
• a couple of onions;
• a couple of tomatoes;
• one bell pepper;
• a few carrots;
• vegetable oil;
• salt, cumin, black pepper;
• water (broth).

The method of preparation of this dish is somewhat akin to Hungarian goulash.

Cooking technique

• The meat is cut like "goulash". Onions are chopped into rings, carrots, peppers - into large pieces, comparable in size to meat. Tomatoes are also cut coarsely. The potatoes are cut into quarters.
• The meat is quickly fried in sufficiently heated oil. After "sealing" the pieces of lamb, first the onion is added to the cauldron, then the carrots and bell peppers. The ingredients mix well.
• After a few minutes, it’s the turn of the tomatoes. The dish is salted, ground black pepper, ground between the palms of the cumin, is added to it.
• After that, the cauldron is filled with water (broth), potatoes are added. All that remains is to wait for the water to boil, then reduce the heat and wait about an hour until the roast is completely cooked.
• For a festive serving, lamb with vegetables is transferred to a large, voluminous dish (lyagan). The roast is decorated with finely chopped fresh herbs, cut into several slices with pomegranate fruit.

Lamb with vegetables can be cooked in a dietary version, without intensive frying of the meat. For this almost steamed dish, any vegetables will do.

Ingredients

In addition to the potatoes and eggplant already involved in previous recipes, you can use:

1. At the bottom of the cauldron, lamb chopped like for goulash is laid, preferably fat down. The meat is salted, sprinkled with grated cumin.
2. The meat (one and a half kg) is covered with a layer of onions, chopped into rings or half rings. Coarsely chopped tomatoes are laid out on the onion.
3. The next layer is coarsely planed carrots, then diced potatoes.
4. After these standard ingredients, you can lay out in successive layers everything that is found in the refrigerator: pumpkin, fresh cucumbers, celery.
5. Next, add greens: dill, cilantro, green onions. You can put a whole head of garlic without dividing it into teeth.
6. The top layer is laid out with cabbage leaves, which can be rubbed with salt.
7. The cauldron is covered with a lid on which the load is placed. After boiling, the heat from the medium must be reduced to the minimum value. Cooking time is about an hour.
8. As a result, vegetables with meat are actually steamed, they do not lose valuable vitamins and microelements. The dish is perfectly absorbed by the body, without creating the effect of heaviness in the stomach.

In a similar way, lamb with vegetables can be stewed not only in a cauldron, but also in an oven, a mantel, even in a microwave!