How to fry lamb in a pan with onions. Roast lamb in a frying pan.
Many people are mistaken in believing that mutton is meat with a specific taste, and besides, it is present only in the menu of Caucasian peoples. In fact, this is not the case; it is enough to recall that the main ingredient of Scottish haggis, Greek musaka, Irish stew is lamb.
About the benefits of the product
Nutritionists have long given this product the green light, finding out that it contains less fat in the widow than pork, less cholesterol than beef, but is rich in proteins, vitamins, and easier to digest. Lamb ranks first in terms of iron content and is indicated for diseases of the pancreas, liver, as a preventive measure for diabetes.
Lamb is also an important source of easily digestible iron, which contributes to hematopoiesis, metabolism and brain development of a child. It contains zinc, essential for growth, sperm production, dark vision, appetite and smell, wound healing and body protection.
It would be nice to buy a good one.
Those who want to truly enjoy the lamb should watch the meat of the Czech breed of lamb. Lamb reaches its qualities thanks to maternal milk and animal husbandry on pastures. Inexplicable and fragrant meat will be appreciated by moms who care about the comprehensive nutrition of children and athletes, as well as suitable for a gluten-free diet.
Another misconception - lamb tough, dry. To dispel all these myths, we will tell you how to cook lamb with onions in a pan. This recipe can be basic. In the future, if you wish, you will improve it to your liking, because having tasted fine lamb meat, you will probably become more often included in the diet at home.
There are two hundred thousand sheep in the Czech Republic, but most of them are hybrids of merino or juniper breeds, that is, animals with total productivity. The limited supply of high-quality meat from meat breed and the negative experience of using kitchen processing of meat from infected breeds sometimes raise general doubts about the quality, taste and smell of lamb. Even an imported New Zealand or Australian lamb does not have to be attractive to gourmets, because it can come from specialized wool breeds.
Buying lamb, pay attention to the color of the meat. The older the animal, the darker its meat. Naturally, gourmet lamb meat is considered a delicacy. But do not be fooled by the salespeople on the market. Please note that lamb is a seasonal product that can be purchased at the beginning of the year from January to April. Due to the nature of the body, this animal does not give offspring either in summer or in autumn.
But the one who has ever experienced quality knows what it is. An interesting variation of a pet intended for slaughter is seasonal breeding of lamb meat breeds, which will save otherwise unused grass from spring to autumn. A garden with half a hectare will eat from April to September with up to six lambs.
We cut the lamb into slices 1, 5 cm thick, but not cut. Cut the cutting surfaces, pepper, break the garlic and vigorously sprinkle the green mixture. Put the meat back into the cake and place it in a baking dish for dissolved fat or butter. Separate with water in which we broke a bouillon cube and bake for random casting for about 50 minutes.
Main ingredients
So, the menu is scheduled "lamb, fried with onions in a pan." The simplest recipe of this dish includes the following ingredients: about a kilogram of lamb, you can take ribs, flesh of the back, but preferably with fat, 5-6 onions, 4 cloves of garlic, dry ground rosemary, a little pepper and salt, and thyme is sometimes added at will and taste. (thyme).
Then remove the meat, pour sour cream into the juice and mix in a spoonful of mustard and 2 tablespoons of starch. If necessary, add water and release. Application: French fries, dumplings, gnokki. Wash the meat, peel it, cut into cubes. Sprinkle, season and mix with oil and red pepper. Leave for 1 hour to get up in a cool place.
Cheese-coated lamb
Then add the meat, onions and potatoes to the slices. Shake the choppers, wrap them in aluminum foil and bake in the oven for about 30 minutes. Dragomir Kramolisov, Halenkov. Cut the meat into slices, cut the edges and season with salty. Then wrap them in flour and grind the egg in milk. Finally, wrap the cutlets in breadcrumbs mixed with grated cheese.
Wash the meat with cool water, divide it into portions weighing 30-40 grams. If these are ribs, then the pieces may turn out a little larger.
In the meantime, let's take a bow. It must be finely cut into strips or rings; according to our recipe, you can grind it as you prefer, familiar.
Grilled lamb with mushrooms and niva
Bake on both sides in boiling oil and, after removing it, rub in freshly melted butter. Serve on a plate of boiled potatoes and sprinkle with chopped parsley. 1, 5 kg of lamb 2 cloves of garlic salt and pepper grapefruit 40 gk mushrooms from 2 to 3 onions 4 tablespoons of butter 15 dk bushes 1 whole whipped cream 5 cl white wine spoon starch onion flour. Disconnect the hamster by cutting into thin slices of garlic and pouring pepper, salt and grapefruit into it. Put your foot in this way on a pan of cooked baking dish, pour it and bake in a moderately warm oven.
How to fry lamb with onions in a pan? Find a frying pan at home with high sides and a thick bottom - it warms up more evenly and is easier to use. To her must be tightly fitting cover.
We put the pan on a small fire, adding a little vegetable oil. As soon as the dishes heat up, we lay out the meat, pour onions on top, immediately cover with a lid, leave on low heat. Now our task is to make the onion not burnt, but slightly redden or simply give all its juice, which is now mixed with meat. It is in this wonderful natural sauce that the meat will be cooked according to the classic recipe.
Meanwhile, add the sliced mushrooms into slices until the water evaporates. Then, using a fork, crush the cornfield, add a little cream and wine and mix in a thick paste. After 30 minutes of baking, shake the ham with half the cheese paste and add the milk mushrooms and half the cream to the meat.
Easter Lamb Chops with Fresh Herbs
Five minutes later add the other half of the cheese paste. Add the remaining cream to the starch flour, add it to the bacon and cook. In washed and dried pieces of meat, we create a pocket that is filled with a mixture of milk cubes of manure, butter, yolk, salt and chopped herbs in milk.
How to fry lamb with onions in a pan? After about a quarter of an hour, lift the lid and add salt, chopped garlic, rosemary, stir all the ingredients with a spatula. Cover again and simmer for about an hour. In total, the dish should be ready in half an hour.
Pull the pocket with a needle, wrap it in three layers and fry. Serve with potatoes or potato croquettes, served as green peas or spinach. Onions, we cut thicker slices so that bacon wedges and chopped garlic cloves can be patched.
The best slices are served with parsley, when the grass is lightly rubbed into the meat with a pestle. Salt, season with ground white pepper or ginger and wrap richly chopped green parsley. In a wide saucepan or baking dish, dissolve a spoonful of butter and put the meat pieces, sprinkle it with black beer and drink at least two hours to rest.
Cook secrets
At the very beginning of cooking, always lay portions of lamb on the surface of the pan fat down. So the meat is better roasted and will be tender, tasty.
Then bake slowly and pour out the beer. Finish the potatoes with potatoes and add the lettuce leaves. Peanuts 4 polished spoons of grated cheese, basil, pepper, pepper. Allow the beans to cook for 30 minutes and immediately cut. Then add the onions, onions, raisins and chanterelles to the oil in the pot. Delicious basil, salt, pepper. Then pour the cooked beans into pyrex and pour it with this sauce. Add crisp bread and sprinkle with cheese.
Nippers in breadcrumbs. Prepare slurries just like you make sachets. When they are bottled, cut them and squeeze them into small pieces, which you first throw into a scattered egg, and then roll it into bread crumbs. Fry the meat gently, put it in this line and let it catch a cold at night. You can just sit on the grill, but it is better to pack them in foil and grill. If you foaming foil, you can add potatoes to the plates.
The important point - too long cooking makes lamb tasteless and dry. So, you need to ensure that portion portions are stewed in their own juice. If the meat is not softened, and the juice has evaporated, you can add a little water and continue to simmer until cooked.
Remember that lamb is good with the heat of the heat, cooled down quickly covered with a layer of whitish fat and will not look appetizing anymore. As a garnish, any fresh vegetables and herbs are ideal for this product. When cooking lamb on the grill, also stick to these tips.
They talk about the book. Wash meat and cover on plates. Spread the plates, salt and pepper on a large plate. Then bake both cheese and cheese and place them on the meat. Wash the tomatoes and cover with plates and place them on each piece of cheese.
Fear of the World. First, wash the meat and pick up. Then dilute the tomatoes and put the meat in the pot with the tomatoes, sow, pepper and add the jelly. Finally, add oil and water. Sweeten and serve with rice or potato jelly before dosing. Wash the dipstick and dry it, place the knife in each 2 cloves of garlic, sow and whip. Put it in foil and add dill, bay leaf, carrot and cheese with butter pastille. We pack all of them, put them in pots, and we in the oven.
If weather conditions allow, you can cook a wonderful
Nutritionists and chefs are knowingly talking about the benefits of lamb. Mutton has three times less fat compared with pork, a small amount of cholesterol and a low calorie content.
There are no less vitamins and minerals in mutton, and iron - even more than in other types of meat. Also, the lamb during life is not aware of a premonition of an emergency death, peculiar to cows and pigs, therefore its skinned carcass does not contain the so-called “hormone of fear”.
Peel the potatoes over large potatoes and fry them. Onion finely chopped and fried. Then add fried potatoes, salmon, pepper, and together we will fry the dough. Clean the meat, the wash and the knife through several holes in which we put fat, pepper and crackers. Add the finely chopped dill and parsley, drain the meat, soak it and put it in a clay jacket. Serve with potatoes or potatoes. Yemmin with yogurt.
Fry the meat, salt and pepper. Then sprinkle flour from all sides. Put the butter in a pot and fry the onions and meat on it, and, without waiting for the beans, pour out the water, do not let it boil. When the meat is cooked, distribute the egg in the yoghurt and add lemon juice, then fry a little and pour all well-worn back into the meat pot that you previously removed from the plate. Overlay is usually served with rice.
The most tasty meat is in young lambs and sheep, up to one and a half to two years old.
It is easy to distinguish an elderly sheep by its dark, red-brown, sinewy meat, thick yellow fat and a specific smell.
For piquancy and softening the flavor of lamb marinated and served with sauces. Traditional lamb seasonings are cumin, ginger, garlic and onion. Also, when marinating lamb, unique shades of meat will give: basil, oregano, tarragon, oregano or marjoram, sage, thyme and rosemary.
Grbanthes grilled with cheese. First put the minced meat in the ground and take the onion, which is good for meat. Then add the cracked biscuits, fat, pepper. Grated cheese, parsley, eggs and a small amount of oregano. Repeat everything well and make 4 meatballs of this size. Spread the grill or oil-free Teflon and, after a while, place each eggplant on a plate of cheese to melt during the grilling process. Season with fries and salad. Donuts stuffed with minced meat.
First mix the flour with starch and pour out the water as needed to avoid the fine dye that you divide into 20 pieces. Then you mix the minced meat with a small onion from the onion and parsley, pepper and pepper. Now put a piece of cooked meat in each part and press down on the edges with a fork so that they do not detach. You will have a lot of butter on the blade, and you will make full donuts. She will take the parrots.
Lamb with podlyuchkovoy beans
500 g of mutton, 600 g of green beans, 200 g of onion, 2 sprigs of parsley, 3-4 sprigs of savory and basil, salt to taste.
Wash fatty mutton, cut into small pieces, put in a high frying pan and fry for 20 minutes, then add chopped onion and fry for another 10-15 minutes.
Macedonian button
Wash your hair well and add salt and pepper, yogurt and citrus juice to water. When they cook well, you will fly up and eat flesh and tongue into small pieces and immerse them deep. Then squeeze a good rake and pour it into the field. Eventually you will be placed in a cool place until it thickens.
Mountain meat in the form of "home"
You want all the ingredients and minced meat to lie down and mix well. Add chopped onions and yogurt. When the meat is cooked, let it cool for about an hour, then turn the cooked meat over. You are served potato chips. Sprinkle first in the water of the innermost. Spread them into small pieces, like a kidney. Throw the oil into the pot and rinse the inside of the kidneys and kidneys. When it comes to beef, add canned cheese and pour out the wine and citrus juice. Finally, season, season, add thyme and oregano.
Peeled and finely chopped bean pods should be put in roasted meat and onions, salt and hot water so that it covers food, and put in stew. Optionally, you can add chopped savory and basil. When the beans are well cooked, remove the pan from heat. Put the finished meat and beans in a dish and sprinkle with finely chopped parsley.
In half the butter, the onion will bake until it is sprinkled, and the meat is added to the crumbs. Add peeled, roasted tomatoes, bay leaves, basil, hair and pepper. In salt water, we cook pasta so that they are not completely soft. Extinguish them, drink them with cold water and rinse with the remaining oil. Half the macaroni is scattered in the fray, we pour it into the cooked meat mixture and cover it with the remaining pasta. To keep a good pasture, let it cool for about 30 minutes. Slowly pour the jam with warm milk and cook for a short time.
Lamb in a frying pan in tomato sauce
500 g of lamb, 200 g of tomato paste, 3 onions, 2 tablespoons of butter, 2 tomatoes, 1 bunch of dill, 1 lemon, pepper and salt to taste.
Onions clean, wash and chop. Wash tomatoes and chop into slices. Lemon wash, peel and cut into circles. Dill herbs washed. Meat cut into portions and fry in a pan in butter with onions for 15 minutes. Then pour a small amount of water, add salt, pepper, tomato paste and simmer until tender. Put the finished meat in a dish, arrange with slices of tomatoes, slices and lemon, dill sprigs and serve.
Season with salt, let's add grated cheese, have a snack and mix thoroughly. Finally, we pour the scattered egg. Rinse the spleen well and cut it with a sharp knife. Then you put all the ingredients in the box and mix well, add a bunch of butter. You fill the spleen and sow it. Lift the broth and pour into a pot of oil and spleen. When ingested, discard the yarn and cover the spleen with a raspberry sauce on the plate.
Fold the meat with salt, pepper and sprinkle with flour. Spread half of the olive oil on top of the bowl and fill the plates on both sides. We set aside dark platelets to heat. Fill the remaining oil with potatoes on the wheel. In this area, we will combine a small piece of bread, parsley, bay leaf, root, hair and pepper. Instead, we put a piece of peeled potatoes on top of the potatoes, sprinkle half the mixture and put the meat on it. Sprinkle the meat with the remaining mixture and cover with the remaining potatoes.
Lamb stew in a pan
lamb - 800g, ghee - 2 tablespoons, carrots - 1 pc., onion - 2 pcs., tomato puree - 1 tablespoon, greens, salt, spices - to taste.
for side dish: potatoes - 500g, boiled peas - 300g.
The meat is cut into small pieces and fried in a pan in the heated fat with onions, carrots, tomato-mashed potatoes, then add a little broth, stew the spices until done. Finished meat is salted and sprinkled with greens. Served with boiled potatoes and peas.
Lamb with prunes
lamb - 400 g of pulp, prunes without stones - 120 g, onion - 1 head, vegetable oil - 2 tbsp. Spoons, beef broth - 1 cup, tomato puree - 3 tbsp. spoons, margarine - 50 g, sugar - 1 tbsp. spoon, vinegar 6% - 1 tbsp. spoon, cinnamon - 1 g, cloves - 1 g, pickled onions 160 g, parsley and dill - 20 g, salt
Meat cut into pieces of 40-50 g, salt, fry in a pan in margarine and fold into a dish to extinguish. Finely chopped onions and tomato puree, save in butter, add all this to the meat, cover with broth and simmer for 20-30 minutes on low heat. Rinse prunes, add to meat and simmer until tender. 10–15 minutes before the end of the quenching, add vinegar, sugar, cinnamon, cloves to the meat.
Serve lamb with a complex vegetable garnish, garnished with greens and pickled onions
Hungarian
lamb (brisket) - 1.5-2 kg, onion - 1.5 kg, lard fuel. pork - 100 g, sugar - 1 tbsp. l, paprika - 1.5 tsp, salt, ground black pepper, cayenne pepper, chopped green - 3 tbsp. Spoons, wheat flour - 1 1/2 tbsp. spoon flour, broth meat - 1 l
Brisket chop large chunks. Onions cut into strips and fry in a pan on a piece of bacon. Sprinkle the onions with sugar, turn up the heat and fry, stirring, until brown. Fry the meat on the remaining fat, season with salt and pepper. Mix the onions with flour, paprika and greens, pour in the broth, stir well and boil until thick. Pour the meat with the sauce, cover and simmer for 1.3 hours. Add broth as needed.
When serving, put the meat on the dish, pour the sauce. Garnish with boiled vegetables.
Brisket lamb in the pan
600 grams of brisket, 1/2 carrots, parsley root and leek, baked lard, ground white bread crumbs, salt, pepper, parsley and dill. For lezona-3 tbsp. Of milk, 1 egg and 1 tbsp of flour.
Boil the breast with the roots until ready, remove the bones and put on the table, cover with a cutting board with a load and leave for 30 minutes. Then, cut into pieces one by one for a portion. Sprinkle with salt, pepper. If desired, seasoning for meat, roll in breadcrumbs and fry in a pan in a large amount of fat until crusted. Place in oven for 5 minutes. Garnish - fried potatoes. Brisket sprinkle with herbs.
Lamb with onions
Cut boneless lamb or pulp of the scapula, rolled into a roll, salt and then fry on a baking sheet with fat, then put around the onions, sliced, and put in the oven for further browning. and the juice released from the meat is mixed with onions.
Put the finished lamb in another dish, and in the remaining meat juice with onions and fat add equal quantities of red sauce and broth, cooked from the roasted bones, boil and season with pepper. Mutton cut across the fibers of 2 pieces per serving and pour the sauce with onions.
When serving lamb with onions and sauce put on a dish or plate and sprinkle with herbs.
Lamb goulash in a pan
The flesh of the scapula or the back leg of lamb is cut into cubes of 25-30 g, we salt and fry in fat in a frying pan. Fill the fried pieces of meat with water and simmer with the addition of browned tomato puree for about an hour. After that, pour broth diluted with cooled, water, fried without fat, into the broth with meat, add onions, peppers, bay leaf and simmer the meat until soft, over low heat, but not digesting. Serve goulash with boiled potatoes, pasta or rice porridge, sprinkle with herbs. Goulash can be cooked with sour cream.
Lamb in wine
For 4 servings: 2 tablespoons of sugar, 4 tablespoons of balsamic vinegar, 75 grams of prunes, 200 ml of mutton broth, 200 ml of red wine, 2 tablespoons of fresh chopped thyme, 4 steaks of mutton 200 grams, Prune gives this dish an unusual juiciness.
Put sugar in a saucepan and heat it to melt and become a dark caramel color. Add vinegar and mix. Add prunes, broth and wine. Boil for 10 minutes until the liquid has evaporated twice. Add 1 tablespoon thyme. Heat the cast-iron skillet and fry the lamb for 4 minutes on each side until cooked. Serve the lamb with mashed potatoes, watering over the sauce. Sprinkle with the remaining thyme and serve.
Lamb with potatoes
Products for 5 servings: 800 g raw lamb, 1250 g (12-13 pieces) potatoes, 50 g lard, 250 g cucumbers or tomatoes, salt, pepper.
We fry a large piece of mutton in the pan, as described above, but instead of onions for 25-30 minutes before the end of roasting around the mutton we put whole tubers of peeled potatoes (possibly of the same size). During roasting, a piece of lamb and potato tubers are periodically turned over from one side to another, pouring with the released fat and juice. Cut the finished lamb into 2 pieces per serving. Serve lamb pieces with potatoes, pour with meat juice, additionally serve cucumbers or tomatoes, green salad, seasoned with vinegar and vegetable oil or sour cream.
Lamb grill
lamb, potatoes, tomatoes
Finely chop the lamb, put it in a cauldron and pour a little water. Salt and medium heat. The broth should evaporate and roast the meat in its own fat. While the meat is fried, put the chopped tomatoes in a frying pan, salt and fry. During this time, fry the potatoes (cut into cubes or strips). Serve on a plate with vegetables and fresh herbs.
lamb leg - 2 kg, potatoes - 8 pieces, large carrots - 4 pieces, salt, pepper, seasonings.
Wash leg of lamb, dry with a towel and sprinkle with spices for meat. Preferably without salt. Marinate in the fridge for 30-120 minutes. Wash and peel potatoes and carrots. Cut the potatoes along in two. Carrot cut lengthwise into 4 parts. Salt the vegetables and put the potatoes and carrots in the sleeve. Get a leg of lamb out of the fridge. Salt Put the sleeve on the vegetables on top. Clamp the sleeve and put in a preheated 180 ° C oven for one and a half hours. Cook in the oven for half an hour. We get. Carefully cut the sleeve. Cut the lamb into portions and place on a plate.
Enjoy your meal!
