Leg of lamb baked in foil. Leg of lamb - how to cut, pickle and cook

22.09.2019 Healthy eating

Many people do not like lamb because of its specific smell. Although it is this meat that turns out to be aromatic, juicy, soft and very tasty. Of course, if you cook it right.

Mutton. The subtleties of cooking

If chicken is good in itself and does not particularly need spicy herbs, then lamb reveals its unique aroma precisely thanks to aromatic spices and herbs.
What spices they will be, the hostess decides on her own, based on her own preferences. But you still need to take into account the classic set of spices that are most suitable for lamb: dill, garlic, mint, marjoram, rosemary, sage, jusay, savory, thyme, bay leaf, basil, thyme, oregano.
Always marinate lamb before roasting. Moreover, the aging time in the marinade depends on the age of the carcass: the older it is, the longer the meat is marinated. Sometimes marinating lasts for 2-3 days, but more often 8 hours are enough.
To prepare the marinade, use table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and herbs, olive oil, natural yogurt. The proportions are created to taste.
Before pickling on the leg, be sure to make several punctures on each side, so that the marinade penetrates deeper into the tissues.
The baking time depends on the temperature in the oven. But you always need to follow the rule: first, the meat is baked at a high temperature so that a fried crust forms on the surface, which "seals" the juice inside the piece of meat. Then the temperature is lowered and the meat is brought to readiness.
Lamb - fatty meat. Before baking, part of the fat is removed, because it is he who gives the meat that specific smell that repels many. But if you remove all the fat, then the meat will turn out to be lean and dry. Therefore, if the ham is lean, it is stuffed with bacon.
Leg of lamb (ham) is cooked both on the bone and completely without it, focusing on the taste of eaters.
The optimal weight of a lamb leg for baking is 2-2.5 kg including the bone.
The ham is baked open, in a sleeve, in foil. But in any case, the leg of lamb should be covered with a golden brown crust. To do this, at the end of cooking, it is freed from the shell (foil or sleeve) and brought to readiness.

Leg of lamb baked with rosemary

Ingredients:

leg of lamb - 2.5 kg;
rosemary - 2 sprigs;
olive oil - 50 g;
garlic - 3 cloves;
lemon zest.

Cooking method

The leg of lamb is treated by removing the tendons and excess fat, washed.
They are aged in the selected marinade.
Dry with a paper towel.
Punctures are made in the leg, into which rosemary is stuck, cut into pieces.
Mix oil with chopped garlic and zest. Rub the mixture on the leg.
Place it in a greased mold and put it in an oven heated to 220 ° C.
After 30 minutes, lower the temperature to 170 ° C and continue baking for another 1.5-2 hours, depending on the size of the leg and the age of the carcass.
Leave the meat in the oven for 15 minutes, and then take it out and cut into portions.

Spicy lamb leg

Ingredients:

leg of lamb - 1.2 kg;
garlic - 5 cloves;
rosemary - 1/2 tsp;
peppercorns - 7-8 pcs.;
olive oil - 150 g;
bitter mustard - 1 tsp;
lemon juice - 20 g;
thyme - 1 tsp;
bay leaf - 2 pcs.

Cooking method

The leg of lamb is washed and dried with a towel.
All spices are ground in a mixer and mixed with oil.
The meat is poured over with the mixture, pressed down with oppression and left for 8 hours to marinate.
The leg is slightly dried and placed on a baking sheet, which is sent to the oven, heated to 220 ° C.
After half an hour, the temperature is reduced to 180 ° C and the leg is prepared for another 1 hour and 15 minutes, periodically pouring it with marinade.
Cover the finished dish with foil and leave for 10 minutes.

Leg of lamb baked in the sleeve

Ingredients:

leg of lamb - 2 kg;
garlic - 4 cloves;
mustard with grains - 1 tbsp. l .;
wine vinegar - 1 tbsp. l .;
olive oil - 1 tbsp l .;
salt to taste.

Cooking method

The prepared leg of lamb is washed and blotted with a paper towel.
For the marinade, mix all the spices.
Deep punctures are made in the leg and rubbed with marinade.
Place the leg in the sleeve and tie. Marinated for 6-8 hours.
The leg in the sleeve is placed on a baking sheet and sent to the oven, heated to 220 ° C, for half an hour.
Then the temperature is reduced to 180 ° C and the leg is baked for another hour.
Take the baking sheet out of the oven, cut the sleeve lengthwise. In this form, continue baking for another half hour, until a golden brown crust appears.
The ham is allowed to rest for 15 minutes and served.

Leg of lamb baked in breadcrumbs

Ingredients:

leg of lamb - 2.5 kg;
ground white crackers - 1 cup (250 ml);
olive oil - 200 ml;
chopped parsley - 3 tbsp. l .;
chopped dill greens - 3 tbsp. l .;
white wine - 50 g;
curry - 1 tsp;
garlic - 4 cloves;
salt to taste.

Cooking method

Prepare a marinade from wine, oil (50 g), crushed garlic, curry and salt.
They put the leg in a bag, grease it with marinade and put it in the refrigerator for a day.
They take out a leg and pour it over with oil.
Mix the rusks with dill and parsley and roll the leg generously in them.
Put the leg on a baking sheet and send it to the oven, heated to 220 ° C. After half an hour, the temperature is reduced to 180 ° C and the meat is baked for another 1.5-2 hours.
The ham is allowed to rest for 20 minutes and served.

Leg of lamb baked with potatoes

Ingredients:

leg of lamb - 1.5 kg;
rosemary - 3 sprigs;
young potatoes - 1 kg;
garlic - 3 cloves;
red wine - 50 ml;
olive oil - 50 mg;
salt to taste;
ground black pepper - to taste.

Cooking method

Dry the prepared leg, make several deep cuts on the skin.
The meat is stuffed with pieces of garlic, rubbed with salt, pepper and oiled.
Grease a baking sheet with oil, put rosemary. A foot is laid on top of the grass.
Lamb is baked at 220 ° C for 30 minutes, constantly turning over and pouring meat juice and wine.
Spread whole potatoes around the leg, salt, pepper and bake for another 15 minutes.
The temperature is reduced to 180 ° C and the leg is baked with potatoes until the meat is cooked (about 1.5 hours), not forgetting to water with the released juice.

It is believed that the most useful marinade is obtained when it is prepared with the addition of cloves, red and black pepper, ginger and onions.

You can add lemon, garlic and herbs to the marinade to improve its taste.

Scientists have proven that marinades prevent blood clots and prevent obesity.

Baked leg of lamb is a dish for all occasions. Due to its size, with the help of such a dish, you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of baking ham is the simplicity of the process, and the result will meet all expectations! It will not only be tasty, but also healthy.

How to cook a leg of lamb in the oven

Meaty ham can be supplemented with vegetables, seasonings and various herbs. In any case, the meat is juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to figure out the choice. Better to buy the back of the lamb. Such a carcass does not have an unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to refuse this piece: if not pickled, it will have a specific aroma.

How much to bake

This baked leg should take longer to cook than plain pork. Foot sizes play an important role. Time must be calculated according to the following principle: for every kilogram of weight, an hour. In order not to suffer with how much lamb is cooked in the oven, it is worth purchasing a culinary thermometer. Having installed it in the widest place of the carcass, the hostess should see 65 C of the internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the leg of lamb should still be infused for 20 minutes.

How to pickle

The method of pickling depends on the quality of the lamb. If you bought good meat, then it is enough to salt and pepper it and add aromatic spices with olive oil. For roasting, it is best to choose a piece of young lamb. If the animal is up to 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific smell.

Also great for pickling garlic, onions, red peppers and tomatoes. Such Caucasian spices as suneli hops, cilantro, caraway seeds will saturate the shank with a special aroma. Many have difficulty with how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All the harshness will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg lamb recipe

There are many ways to cook the shank using the oven. This dish looks very beautiful and festive, as in the photo. The baked shank can be served with or without a garnish. For this, potatoes or grain, beans are suitable. Many people prefer to cook with the sleeve, which makes the oven mutton recipe even easier to follow. In this case, the dish will never burn, retain its aroma, juice and juiciness.

In foil

The recipe presented is often used for a special occasion. The dish is not a traditional food in our region, so it is happily prepared for the holidays. It is very easy to bake a leg of lamb in the oven in foil if you have a good meat back and spices at home. Thanks to the thin metal wrapping, aromas and juiciness do not evaporate outward. In addition, the view of such a dish is amazing!

Ingredients:

leg of lamb - 2.5 kg;
prunes - 200 g;
carrots - 1 pc.;
white onions - 2 pcs.;
parsley - 1 bunch;
garlic - 6 cloves;
mustard - 2 tbsp. l .;
lemon - 1 pc.;
olive oil - 4 tablespoons l .;
spices.

Cooking method

Wash the ham, remove excess fat.
For the marinade, use various seasonings: peas, lavrushka, Provencal herbs and basil. Add parsley and chopped garlic to dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, mix well.
Rub the marinade on the leg thoroughly. Wrap in foil for 12 hours.
Before baking, make deep cuts in the leg, lay them with prunes, herbs.
Thoroughly rub the leg with mustard and salt, lay pieces of carrots and onions around.
Preheat the oven to 220 degrees and send the foil-wrapped leg inside.
After an hour, lower the temperature to 180 C, open the foil.
Cook for another 60 minutes, periodically pouring your own juice over the lamb.
After 2 hours, let the baked dish brew, wrapped in foil, for another 20 minutes.

With potato

Baked Lamb Shoulder is delicious and nutritious. Lamb contains a large amount of protein, as for cholesterol, it is at a minimum. In combination with potatoes, it comes out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option does not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve turns out to be impressive volumes, you can eat a baked dish for several days.

Ingredients:

leg of lamb - 1 kg.;
potatoes - 2 kg;
lavrushka - 2 leaves;
white onions - 2 heads;
oregano - 2 pinches;
sunflower oil - 3 tbsp. l .;
a mixture of spices.

Cooking method

Wash the leg of lamb, dry it with a paper towel. If desired, grind to make a full-fledged roast, or leave intact.
Salt the ham, add spices. Leave to marinate for 40 minutes
Peel the onion, cut into large pieces.
Wash the potatoes, chop them into bars no thinner than 1 cm.
Mix vegetables, add salt and pepper.
Smear a baking sheet with butter, put potatoes and onions on it, a ham on top. Sprinkle everything with oregano and the rest of the spices.
Preheat the oven to 220 degrees, put the dish for 45 minutes.
Pour the broth on the baked ham from time to time, which is collected in a baking sheet. If not enough, add half a glass of dry wine.
After the required time has elapsed, let the dish cool for 5 minutes, then serve.

In beer

The polyethylene sleeve is a universal invention that comes to the rescue of the hostess in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Everything, whatever you fill the carcass with, will convey its aroma. Sleeve-baked lamb is time-saving. Just set the temperature you want and forget about the dish. After 3 hours, you will get a juicy and festive meal. Leg of lamb baked in beer according to this recipe will be amazing. If there is no single piece, you can make a shank by this principle.

Ingredients:

lamb ham - 1.5 kg;
white onions - 2 pcs.;
garlic - 4 cloves;
basil - a small bunch;
lavrushka - 2 leaves;
black pepper - 1 tsp;
olive oil - 3 tbsp. l .;
wine vinegar - 1 tsp;
bitter pepper - 1 pc.;
beer - 1 glass.
salt as needed.

Cooking method

Wash and dry the ham with a paper towel.
Make shallow cuts in the shank, stuff with garlic and laurel leaves, sprinkle generously with salt and pepper.
Add half a glass of beer, herbs, vinegar, hot peppers to olive oil and grate a leg. Leave on for 2 hours.
Cut the onion into rings, lay out the sleeve.
A leg is laid out on an onion pillow, filled with beer.
In an oven preheated to 200 C, send the ham for 3 hours.
30 minutes before being ready to open the sleeve and reduce the heat to 180 C. Periodically water the shank with a beer jug.

With vegetables

Leg of lamb goes well with a vegetable side dish. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but will add aroma and make the baked dish even more appetizing. If you like leg of lamb with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe presented. For this option, both a whole part and pieces are suitable.

Ingredients:

lamb ham - 500 g;
potatoes - 200 g.;
carrots - 1 pc.;
onion - 1 pc.;
tomatoes - 3 pcs.;
sunflower oil - 3 tablespoons;
spices, salt to taste.

Cooking method

Wash the lamb, remove excess fat. For the marinade, use spices, salt and sunflower oil. Rub a piece of meat generously with them. Leave to marinate for an hour.
Cut the vegetables into large pieces and place them on the bottom of a deep baking bowl.
A ham is laid out on the vegetables, half a glass of water is added.
Preheat the oven to 200 C, place the dish. Cook for 1.5 hours under a closed lid.
After the set time has elapsed, remove the lid and leave the food in the oven to form a golden crust.

With quince

If you like unusual culinary improvisations, try to combine sweet and sour quince with fatty aromatic meat. With such a baked dish, you can easily surprise guests with your gastronomic talents. The unusual fruit, although it has its own sweetness, will not kill the wonderful taste of the meat, but accentuate it. The fruit contains a large amount of vitamins and minerals. Just 2 hours of time, and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

leg of lamb - 1.5 kg;
quince - 0.3 kg;
carrots - 2 pcs.;
white onion - 2 pcs.;
lavrushka - 2 pcs.;
garlic - 1 head;
cardamom - 6 pcs.;
a mixture of peppers;
salt.

Cooking method

Peel the onion, cut into large pieces.
Wash the carrots, chop into large squares.
You should choose a ripe quince with a clean and smooth yellow skin. Wash the fruit, cut into slices. Do not remove the peel, otherwise the quince will become porridge during cooking.
Cover the glass baking dish with foil.
Put onions, carrots, bay leaves, add spices. If you want the meat to be more aromatic, then it is better to peel the cardamom. Place the ham on the vegetable pillow.
Sprinkle the lamb generously with quince on top, add 2 glasses of water to the total mass.
Cook under a closed lid for 2 hours at a temperature of 180 C.

In mustard

A simple recipe will appeal to both experienced and novice cooks. The aromatic mustard will allow the lamb to better open its potential, satisfy even the most demanding gourmet. If you don't know how to cook the back, then memorize this recipe. Oven-baked mustard leg of lamb is a festive dish that can be easily prepared every day.

Ingredients:

leg of lamb - 1.5 kg;
Dijon mustard - 2 tbsp. l .;
vegetable oil - 2 tbsp. l .;
mixture of peppers, salt.

Cooking method

Wash the leg, trim off residual fat and veins. Rub generously with pepper and salt.
To marinate meat, you need to mix mustard and butter. Thoroughly coat the ham with the resulting mass, leave for an hour or two.
The leg in the sleeve is pushed into an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the mass of the shank is larger, the time needs to be increased.
After the required time has elapsed, we take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you do not know how to prepare a delicious dish for the holiday, then pay attention to this recipe. Stuffed leg of lamb baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time in front of the oven. Thanks to the large volumes, the whole family will be able to eat for several days. For the filling, different mushrooms or even mixtures of them are suitable. For aroma, you can use cumin, rosemary and other spices. Spices will only emphasize the taste of a special type of meat.

Ingredients:

leg of lamb - 1.5 kg;
mushrooms - 400 g;
olive oil - 2 tablespoons l.
a mixture of peppers, caraway seeds, salt as needed.

Cooking method

Wash the mushrooms under running water, soak in a bowl.
Peel the lamb from excess fat, remove the bones through small incisions.
Mix olive oil with spices and salt, grate the meat and leave for an hour.
Pour chopped mushrooms into a preheated pan. Simmer for about 20 minutes.
Put the finished mushrooms in the cuts in the meat.
Rewind the cuts with threads or close them with skewers.
Put a leg on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

With rosemary

If for our region lamb is not a typical dish, then in France it is cooked very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare, it turns out juicy and soft. Its secret is a special pickling recipe and temperature regime, which will allow the meat to preserve all vitamins, while not remaining raw.

Ingredients:

young lamb - 1.5 kg;
garlic - 3 cloves;
rosemary - 5 branches;
red wine - 150 g;
butter - 200 g;
salt and spices as needed.

Cooking method

Wash the meat, leave at room temperature.
Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
Cut the cooled lamb several times deeply so that the depth of the holes makes it possible to stick a finger inside.
Brush the leg of lamb generously with marinade, paying particular attention to the cuts.
Put the shank on a greased baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
After the time has passed, you need to remove the foil and leave the leg of lamb in the oven for another 50 minutes.
To prepare the sauce, warm up the wine, add butter and a tablespoon of flour. Mix until smooth.
Pour the sauce over the meat before serving.

In the test

The dishes in the dough are especially juicy, since all the liquid remains inside. The appetizing crust gives the dish not only a more attractive look, but also adds satiety. Leg of lamb in dough baked in the oven is suitable both for the main course on the festive table, and for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

leg of lamb - 1 kg.;
puff pastry - 200 g;
tomatoes - 2 pcs.;
capers - 1 tbsp l .;
garlic - 10 teeth;
anchovies - 4 pcs.;
olives - 100 g;
eggs - 1 pc.;
cilantro - a small bunch;
a mixture of peppers, salt as needed.

Cooking method

Wash the back of the lamb, remove excess fat and veins.
Carefully remove the bone to form a roll.
Peel the garlic, mince it, or use a garlic mince.
Make several deep cuts in the leg, insert teeth into them.
Fold the meat so that it turns out to be a roll, secure with a thread.
Spread the shank generously with salt and a mixture of peppers, brush with butter.
Preheat oven to 180 degrees. Place baking sheet with baking paper.
Place the meat in the oven, drizzle with olive oil, add the caraway seeds. Leave to cook for 50 minutes.
To prepare topenada, chop greens, olives, capers, tomatoes. Add olive oil, anchovies and a couple of garlic cloves to the resulting mass. Beat all ingredients until smooth.
Remove the knuckle from the oven, cool, grease liberally with topenade.
Roll out the puff pastry, wrap the lamb with it, coat the "wrapper" with a raw egg.
Preheat the oven to 180 C oven, put the dish for 45 minutes.
Serve baked lamb with dough in portions.

Oven marinade for lamb

The key to a delicious dish is good meat, but do not forget about the importance of the marinade. He is able to transform the dish, to reveal it from the best side. A special sauce will not only add flavor, but also help to soften the tough meat, kill the specific smell if you did not manage to get a young lamb. A simple oven marinade based on olive oil and spices is inexpensive, but will make the baked dish delicious.

Ingredients:

olive oil - 4 tablespoons l .;
mustard - 2 tbsp. l .;
rosemary - 5 branches;
garlic - 6 cloves;
spices, salt.

Cooking method

Squeeze the garlic through the garlic into the olive oil and mustard.
Pour spices and salt into the resulting mass.
Stir everything until smooth, grease the meat.

Video

Step 1: prepare the leg.

For this dish, you need a leg of a young lamb and to begin with, rinse it under running water, pat it dry with paper kitchen towels and place it on a cutting board.

Arm yourself with a sharp knife and remove coccyx, which you can observe along the top of the leg.

Next, cut pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Work this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat.

Now you have a rather difficult job, make a small incision along the small bone, and carefully trimming it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove small bone.

Now you should see the cartilaginous thicket of the large bone, around which there are quite appetizing, but unnecessary pieces of meat... To make the leg look more aesthetically pleasing during baking, cut these pieces under the base of the cartilaginous cup on the bone. Also remove fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for preparing any other equally tasty dish, for example, for braised lamb with beans, and fat in small quantities can be used to make pilaf.

Delete the top hardened skin layer... Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and will give the dish a beautiful, golden brown crust. Now you have a perfectly processed leg on a large bone, during baking, the meat will shrink and the bone will be exposed, so act as you wish, if you are happy with that, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

Step 2: prepare the rosemary and garlic.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you are mixing two rather strong ingredients, fresh spicy rosemary and zesty, strong aromatic garlic. Peel the head of the garlic. Rinse the rosemary branches under running water and shake off excess liquid over the sink. After that, remove the leaves from the branches, and place the garlic on a cutting board, and cut each clove along the layers up to 5 millimeters thick. Leave the ingredients on the cutting board and preheat the oven up to 200 degrees Celsius or up to 400 degrees Fahrenheit.

Step 3: prepare the leg for baking.

Now using a thin, sharp and long knife, make cuts on the surface of the leg of the lamb at an angle to the inside of the pulp. The slots should be deep, but not large in volume, so that only herbs and spices enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.

After stuffing the cracks with rosemary and garlic, make sure the filling is deep enough and does not protrude beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a heat-resistant glass baking dish, or you can do it right away during stuffing, as you like. Rub it with salt and black pepper to taste.

To make the lamb look very nice, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Dried herbs are not an option for lamb, but you can sprinkle the leg with ground red pepper, allspice and paprika if you wish. These 3 spices will add color and flavor to the finished dish, but not aroma.

Step 4: bake the leg of lamb in the oven.

Pour into the mold with the leg 200 milliliters of pure distilled water. Make sure the oven is at the temperature you want and place the dish in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour the juice she used during the first 30 minutes of baking on the leg. Close the oven and bake the leg some more 15 - 20 minutes... Obviously, the cooking time of the leg of lamb will vary depending on its weight, my leg was baked 1 hour 15 minutes. But in order to know exactly when the meat comes to full readiness, arm yourself with a cook's thermometer and through 15 - 20 minutes Secondary roasting, measure the temperature of the meat.

Just insert the sharp end of the thermometer into the thickest part of your leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore only brought it to 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check the temperature every 5 - 7 minutes after 45 - 50 minutes baking. When the lamb has reached the consistency and color you want, use a tea towel to remove the mold from the oven. Use kitchen tongs to transfer the lamb to a large flat dish and let your masterpiece rest 15 - 20 minutes. Then decorate the leg to your liking, for example, with rosemary sprigs or any side dish and serve.

Step 5: Serve the oven-baked leg of lamb.

Oven-baked leg of lamb is served hot; you can decorate the dish to your liking. Lamb is a rather fatty meat, so baked vegetables, boiled rice or mashed potatoes would be an ideal side dish for it. Also, with this dish, you can serve fresh vegetable salads or pickled slices and, most importantly, more bread or lavash. It is better to savor this yummy with red sweet or semi-sweet wines, and for children, fresh, only squeezed juices from fruits are preferable, which contribute to high-quality digestion. Cook with love and enjoy a delicious meal! Bon Appetit!

- - The prejudice that lamb "stinks" is groundless, but of course it has a rather specific smell. But if it is so unpleasant for you, you can soak the meat in cold running water for 12 hours, every hour, changing the liquid to a fresh portion of cold water.

- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. Dried herbs will not give your dish the unforgettable flavor you desire, so use them as you wish, or eliminate them altogether. You can also stuff the leg with savory, it gives a garlic smell, hot fresh paprika, citrus peel, dried fruits such as cranberries, cherries, apricots.

- - Optionally, you can replace sugar with honey or regular white sugar.

- - The temperature of meat readiness and its color in Fahrenheit: 120 - 125 degrees - the center is bright red, pink surface; 130 - 135 degrees - center pink, light brown surface; 140 - 145 degrees - pink center; brown surface; 150 - 155 degrees - center light brown, brown surface. And the best result is 160 degrees - the center is brown, the surface is dark brown. A higher temperature means that the leg is dry on the inside and burned on the outside.

is a traditional dish in the East, but this juicy and aromatic dish is also popular in many other countries of the world. Not everyone likes tender lamb because of its specific smell, but it all depends on proper preparation.

Lamb meat is valued for its beneficial properties and taste, it does not contain cholesterol and other harmful substances. A lamb, unlike cows and pigs, does not eat everything.

That is why the meat of the animal is incredibly tender and juicy, and also has quality.

There are many options for cooking lamb, from soups to rolls, cutlets, and roast. But the leg of lamb baked in foil is especially tasty.

The main guarantee of cooking a tasty and aromatic dish is the right choice of meat. In the young, it is light, has a less pungent odor, and the bone on the cut is smooth with a one-time shade. Namely, such a leg of lamb is best suited.

Before cooking, the ham must be removed from the refrigerator and left to warm to room temperature.
Ingredients you will need to prepare our masterpiece:

Leg of lamb -1 piece
Grain mustard - 2.5 tablespoons
Rosemary - half a teaspoon
Coarse salt - 1 tablespoon

Spices - you can choose according to your own taste or use dried Provencal herbs - half a teaspoon.

The next step: grease the prepared leg of lamb with mustard and put it in the refrigerator for 4-5 hours. This will allow the meat to marinate well.

There are many marinade recipes. You can use a mixture of vinegar and water and soak the lamb in it for 6 hours to a day. You can also soak meat in kvass. For baking in the sleeve, dry wine is considered one of the best marinades; meat should languish in it for at least 10 hours, adding onions, spices, bay leaves, black peppercorns and juniper berries.

Preheat the oven to 220 - 230 degrees. We wrap the leg very tightly in foil so that the juice does not flow out. If this is not done, the meat will be dry and tough. We spread it on the middle of the baking sheet, on which the foil is lined in two layers.

We send to bake for 10 - 15 minutes. To maintain juiciness, do not make punctures for filling, the piece will lose more juice through them.

Then lower the oven temperature to 170-180 degrees and leave for another 30 minutes.

We unfold the foil, pour the released juice over the meat, wrap it back and send it to the oven for another 30 minutes.

The lamb is ready from the moment when the knife easily enters the meat, and clear juice flows out of the cuts. The cooking time depends on its weight. It is calculated as follows: for 1 kg approximately 40 minutes in the oven (with a reserve of 20 minutes).

If you have a cooking thermometer, place it in the thickest part of the piece, when its temperature reaches 65 degrees - the dish is ready.

When the ham is ready, do not rush to cut it. To evenly distribute the juice inside, the piece should stand for another 20 minutes. Then the leg of lamb baked in foil in will be perfectly tender and have a high taste.

Delicate lamb sauce

Garlic is needed - it needs to be peeled. Boil 2 cups of water. Put a saucepan with vegetable oil over low heat. Little by little, add flour well sifted through a sieve with hot fat.

Mix with a whisk for two minutes. Finished flour takes on a soft golden color. Pour boiling water into a saucepan with a thin stream, mix, and bring to a boil again. Then we squeeze the garlic into a container.

- squeeze out 2 tablespoons of juice and add to the mixture. Season to taste, then mix well. Reduce gas and leave on fire for another minute.

Cover the pan with a lid, but so that there is a gap. Then carefully cover the pan with a lid, remove from the heat and leave to brew for 7-8 minutes. pour gently into the gravy boat.

In European countries, for a leg of lamb baked in
foil, prefer Salsa Verde sauce. For him
used:

1-1.5 cloves of garlic
2 anchovy fillets
14 grams fresh parsley
10 grams fresh mint
1 tablespoon red vinegar
4 tablespoons olive oil

Combine and chop all this in a food processor.

Following English traditions, lamb is served with mint sauce or jelly with gravy, and it can also be served with red berry sauce. In order to cook it, use:

350 g (you can take red or black currants, cranberries, cherries, lingonberries, both fresh and frozen)
whole orange
a few tablespoons of cheap cognac (perhaps brandy instead)
half a teaspoon of ground (both fresh and dry root are suitable)
half a teaspoon of grated cloves (in the absence of grated, use 10 ordinary sticks)
add sugar to taste

For cooking, you need to transfer the washed berries to a saucepan. Finely grate the whole on a grater. Also add it to the container with prepared berries. Add the cloves. Leave on fire, boil, cook until the berries are completely softened.

As a rule, this happens in 5-10 minutes. After that, the pan must be removed from the gas and kneaded with a fork. Add sugar to taste, pour in 1-2 tablespoons of alcohol. Stir the sugar until it is completely dissolved.

After the sauce has cooled completely, put it in the refrigerator for several hours. You can start making the sauce a couple of days before the holiday. It keeps well in the refrigerator.

We spread the finished leg of lamb on a large serving dish, preferably round or oval, garnish, spreading boiled and fresh vegetables in a circle, and serve.

Separately, you can prepare another type of side dish

We clean the potatoes, boil until half cooked. In order for the potatoes to have a more fragrant aroma, add garlic and bay leaf to the broth. Then we heat the frying pan using two types of butter - butter and vegetable. In it we fry the potatoes until the color of a blush, add salt and pepper.

Cherry is also used as a side dish. The stalk is not removed from them, it remains for decoration. Skewers are inserted into the finished ham, and cherry tomatoes are planted on them.

In this form, the meat is sent to the oven for another 7-10 minutes, but no more, so that it does not become dry and tough.

Decorated with a leg of lamb, baked in the oven in foil to taste, using fresh - onions, dill, parsley, basil. The lamb bone is wrapped in white paper.

This dish will become the main course of the evening. Dry red wine goes well with these types of dishes. A detailed recipe for baked lamb leg - in the video:

Plain bake is the traditional way to cook a leg of lamb in the oven, but when slowly roasted with hot garlic, parsley and bacon filling and served with a good sauce, it becomes a gourmet cuisine.

This dish is delicious when served hot, but it can also be used cold for sandwiches and takeaways. Therefore, it is recommended to cook a large leg that will last for several meals.

For a recipe for stuffed lamb leg, you will need:

1.2 kg (half) of a lamb leg without bones (or 1.5 kg with bone);
A large handful of leafy parsley (coarsely chopped)
3 large cloves of garlic (finely chopped)
70 grams of ham or bacon (cubed);
3 tablespoons extra virgin olive oil;
sea salt and black pepper;
150 ml red wine (good quality);
100 ml of broth;
2 teaspoons of cold butter (cut into tiny pieces).

How to do it?

Oven-baked stuffed leg of lamb is prepared like this. Preheat oven to 170 ° C. Remove the veins from the leg of lamb, remove the skin, cut a cavity in the piece. If you bought meat with bone, you will need to chop off the side of the bone to make room for the filling.

Spread the parsley and garlic evenly over the surface of the leg, then brush generously with olive oil, including the cut cavity. Put chopped bacon in it. Season well with salt and pepper. Roll up the edges of the cut piece and secure it carefully with kitchen thread.

Place the leg of lamb in a large baking pan, cover with foil and cook for 1 hour and 15 minutes. Then turn off the oven and leave the meat for 10 minutes. If you want the meat to be browned on top, add another 20 minutes of non-foil cooking. In the same way, you can cook a leg of lamb, baked in the oven in the sleeve, if you do not have foil.

Drain the fat and juices from the meat into a separate skillet and place on the stove over medium heat. Pour in the wine gently and simmer until a thick, viscous mass is formed. Add broth, stir well and heat slowly until liquid is halved. Strain through a fine sieve into a small saucepan, add butter and stir gently until dissolved. Try the sauce and adjust the seasonings.

Chop the meat and serve immediately with the chopped herbs and sauce.

Lemon Juice Option

This Mediterranean oven baked lamb leg recipe offers a unique flavor. For it you will need:

2 kg of lamb leg;
2 tablespoons olive oil;
1/2 cup lemon juice
2 garlic cloves, minced
1 tablespoon fresh oregano leaves
3 teaspoons fresh thyme leaves;
salt, seasonings.

For garnish:

1 large (300 grams) potato;
2 garlic cloves, minced
fresh thyme sprigs;
1 tablespoon lemon juice;
olive oil - 1/4 cup

Cooking Mediterranean lamb

How to cook a leg of lamb in the oven according to this recipe? Preheat oven to 160 ° C. Place the leg of lamb in a large baking pan. Drizzle with oil and lemon juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Cook for 4 hours and 30 minutes (up to 5 hours), until the meat is tender and falls off the bone.

Remove the leg of lamb from the oven. Cover tightly with foil. Leave to soak in juice for 10 minutes.

Serve with sauteed lemon halves and potatoes. To make such a side dish, heat a nonstick skillet over moderate heat. Cook the lemon halves, squeeze all the juice out of them, fry for 3 to 5 minutes until brown. Cool it down.

Place potatoes in a saucepan, cover with cold water. Bring to a boil over high heat. Cook for 15 minutes or until tender. Drain and cool, cut into wedges.

Using a large metal spoon, crush the potatoes through a fine sieve into a bowl. Toss in the garlic, lemon juice and butter. Place on a chopped lamb leg plate, garnish with thyme sprigs and serve.

Greek recipe

This dish also applies to Mediterranean cuisine. To cook an oven-baked leg of lamb according to this recipe, you will need:

2 kg of lamb leg;
1 tablespoon olive oil;
2 teaspoons of sea salt flakes teaspoons;
4 garlic cloves, chopped
12 oregano sprigs;
1 1/2 cups (375 ml) chicken stock
1/2 cup (125 ml) dry white wine
2 red onions, quartered;
12 small potatoes, halved;
2 lemons, quartered;
1 cup (175 grams) olives

Cooking a leg of lamb in the Greek style

This recipe with a photo of a leg of lamb in the oven is as follows. Preheat oven to 180 ° C. Place the leg of lamb in a large baking pan. Drizzle with oil and sprinkle with salt. Use a small, sharp knife to cut small cuts, about 2 cm deep, all over the meat. Place chunks of garlic and oregano sprigs in each hole.

Pour chicken stock and wine over the meat and cover with foil. Cook in a preheated oven for 1 hour. Remove from the oven, remove the foil, and pour the juice over the leg of lamb. Place onions, potatoes, lemon and olives next to the meat. Cover with foil and cook for another hour.

You can also cook the leg of lamb in the oven in the sleeve by placing the meat and vegetables in it at this stage. Remove the foil and cook for another 30 minutes, or until the leg of lamb is golden brown and very tender. Remove from oven. Cover with foil and set aside for 15 minutes to soak in juice.

Cut the meat and place on serving bowls with onions, potatoes and olives, then pour over the meat juices. Serve immediately.

Leg of lamb with garlic and rosemary

Juicy roasted leg of lamb with fried vegetables turns out amazingly tasty. In this recipe, the meat is supplemented with only garlic and oil. All that is added to it is a little salt, black pepper, and freshly chopped rosemary.

It will take you about an hour to get the leg of lamb roasted in the oven, which you must then let sit for a while. Let the juices flow back into the meat, do not let them drain completely. Cut the lamb into thin slices and serve on a platter with the fried root vegetables. Garnish with fresh rosemary and drizzle some meat sauce onto a plate. You will need the following:

1 kg of lamb leg;
6 tablespoons of olive oil;
1/4 cup freshly chopped rosemary
sea salt and black pepper;
1 kg of a mixture of root vegetables (potatoes, celery, turnips, and so on).

Cooking meat with rosemary

This recipe for leg of lamb in the oven is as follows. Preheat oven to 170 degrees. Rub 2 tablespoons of olive oil into a piece of meat, top it with 2 tablespoons of chopped rosemary.

Wash and dry the vegetables, trimming the top and bottom. Cut into small pieces and transfer to a bowl. Add 3 tablespoons of olive oil to the vegetables along with the remaining 2 tablespoons of chopped rosemary. Season with salt and pepper and combine all ingredients. Transfer the prepared vegetables to a large baking sheet and arrange in a single layer.

In a large skillet, heat a tablespoon of olive oil over high heat. Gently place the leg of lamb in it and fry for 30 seconds on all sides. A crust should form on the meat. Then transfer it to a baking sheet with vegetables and place in the oven. Roast the leg of lamb in the oven for 1 hour. The photo attached to the article demonstrates how the finished dish should look like.

Check the readiness of not only meat, but also vegetables by sticking a knife into them. All components must be soft. When done, remove the baking sheet from the oven and cover with aluminum foil. Let the meat sit for 10-12 minutes before cutting. Serve immediately with the root vegetables.

Italian variant

In this oven-baked lamb leg recipe, basil and feta cheese help bring out the flavor and aroma of lamb. If time permits, it is advisable to marinate the meat overnight in the refrigerator. For this dish you will need the following:

2-2.5 kilograms of lamb leg;
½ glass of red wine;
¼ glasses of olive oil;
1 teaspoon dried basil or 2 tablespoons fresh;
1 teaspoon chopped fresh garlic;
150 grams of feta cheese, shredded;
¼ glasses of sun-dried tomatoes;
¼ cups of chopped olives;
1 tablespoon of capers, no brine;
a few fresh basil or oregano leaves, chopped.

How to cook meat according to an Italian recipe

Preheat oven to 190 ° C. Line the bottom of the baking sheet with foil or baking paper. Put the meat out of the refrigerator 30 minutes before cooking. Check its weight to calculate the cooking time and place it on the baking sheet.

Using a sharp knife, make 8-10 small cuts in the top of the leg of the lamb. Combine wine, oil, basil and garlic and apply half of the mixture all over the meat.

Roast the leg of lamb in the preheated oven for 30 minutes for every 500 grams, applying the remaining marinade to the piece regularly for the first hour of cooking. For the last 30 minutes, combine the rest of the recipe and apply to the meat. When the leg of lamb is cooked, remove the baking sheet from the oven and let sit for 20 minutes before slicing. Serve with pasta and seasonal vegetables.

Herbs option

A leg of lamb, baked in the oven in foil, covered with a thick crust of breadcrumbs and herbs, will decorate any festive table. Serve with crispy golden potatoes, carrots and peas, or a flavorful sauce. If you wish, you can make a stuffed leg of lamb by adding a mixture of rusks as a filling. For this recipe you will need:

2 kg of lamb leg;
300 grams of white bread, no crusts;
1 garlic clove, peeled and minced
1 small bunch of parsley
on a sprig of mint, rosemary and thyme;
2 teaspoons of Dijon mustard;
1/2 spoon of tea salt and ground black pepper;
2-3 tablespoons olive oil;
2 cups of any chopped herbs
1 tablespoon tablespoon flour;
300 ml of dry white (or rose) wine.

Cooking a spicy leg of lamb in the oven in foil

Preheat oven to 190 ° C. Weigh the meat and calculate the roast time by determining 25 minutes for every 500 grams plus an additional 25 minutes. Place the leg of lamb in a baking sheet and cook in the oven for an hour.

Meanwhile, place the bread and garlic in a food processor. Remove the stems from the parsley and add to the above mixture. Tear off the leaves from the sprigs of mint, rosemary and thyme and place in the bowl of the food processor along with the mustard. Whisk all the ingredients until the bread is completely chopped up, add seasoning and enough oil to hold the crumbs together well.

Remove the leg of lamb from the oven, apply the bread mixture evenly over the entire piece. Return the meat to the oven and continue cooking for the remaining time.

Remove the leg from the oven and place on a serving plate, then cover tightly with a sheet of foil. Leave for 15-20 minutes before slicing.

In the absence of foil, you can complete this lamb leg recipe in the oven in your sleeve. This will not affect the taste of the dish.

In the meantime, make the sauce. Pour excess fat from the baking sheet into the skillet and place on the stove. Add flour and stir for a few seconds with a wooden spoon. Pour in the wine gradually and cook until the mixture turns into a smooth sauce, then strain through a sieve.

For an extra simple mint sauce, finely chop a large handful of mint leaves and mix with 2 tablespoons of honey and 4 tablespoons of white wine vinegar.

Moroccan variant

This is a classic recipe for roasted leg of lamb in the oven from Morocco, which is very popular in Europe. This type of meat is often eaten with couscous and a traditional Moroccan vegetable dish in a spiced broth. The cooking principle of this dish is very simple. You make a deliciously flavored seasoning mixture and rub it over the meat, then bake it to your liking.

When stored whole, spices are much tastier because they retain their flavor. You can use a mortar and pestle (or food processor) to make a freshly ground spice. Coriander seeds, caraway seeds and ground sweet pepper are most ideal for lamb.

Only after the spices are minced, the garlic is mashed and the oil softened at room temperature, you should start mixing them. This is the only way to get a smooth, aromatic paste. You can apply it to meat either with a teaspoon or with your fingers.

It is advisable to cook the leg of lamb without the bone, because otherwise it will be difficult to cut it. It is also recommended to use onions, because they add juiciness to the dish.

For this Arabic dish, you will need the following:

2 kg of lamb leg, room temperature;
100 grams of butter, at room temperature;
1 teaspoon olive oil + a little for lubrication;
3 cloves of garlic, minced
2 teaspoons of whole cumin
2 teaspoons whole teaspoon coriander seeds
1 teaspoon sweet paprika;
2 large onions, cut into rings;
salt.

Cooking an oriental dish

Preheat oven to 220 ° C oven. Cut off all the fat from the leg of lamb (not deep, do not damage the meat layer, otherwise the dish will not be so juicy).

Use a mortar, pestle, or food processor to crumble the cumin seeds into a powder, leaving a few whole to serve. Chop the coriander in the same way.

Combine ground coriander and cumin, paprika, garlic, olive oil and butter to make a smooth paste. Pour some olive oil into a deep baking sheet. Place the leg of lamb in it, rubbing it well with the spice and butter mixture. To do this, spread the pasta over the surface of the meat with a spoon and rub in with your hands. Place a few onion rings on top and spread the rest to the sides. Bake for 10 minutes in an oven preheated to 220 ° C. Reduce temperature to 180 ° C. Bake further at the rate of 15 minutes for every 500 grams of meat.

Remove the finished dish from the oven. Cover with a sheet of foil and a tea towel. Let it rest for 15 to 20 minutes. Chop and serve, sprinkled with coarse salt and freshly ground cumin, accompanied by cooked vegetables, couscous, salad or any other complex side dish.