Lamb back what to cook. Proper cooking lamb: instructions for use

Lamb is not only hearty, but also very tasty meat. From it you can cook a huge number of both original and gourmet dishes.

Eurasia was the first continent where people domesticated sheep and began to eat meat. For many peoples, such a product is practically the only meaty kind, which is eaten almost every day with vegetables, cereals, dough. But lamb is far from a dietary type of meat, as it contains a lot of fat, which is also refractory.

However, if we compare lamb with pork, it can be noted that it is three times leaner. If you choose non-fat lamb meat, then it can be compared with beef in terms of nutritional value. From this it follows that such meat (not fatty) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that favorably and in the best way affects the digestive process and other body systems: cholesterol metabolism, the cardiovascular system. In addition, lamb has a rich set of trace elements:

• vitamin A
• B vitamins
• folic acid - normalizes metabolic processes
• iron - improves digestion, improves blood quality
• manganese - responsible for metabolic processes
• calcium - promotes healthy bones
• zinc - good for women's and men's health

Benefits of lamb? How to cook lamb? Is lamb healthy?

Simple and original recipes cooking lamb will help cook at home fragrant dishes for the holiday and everyday table.

Lamb meat baked with spices and fresh herbs:

This recipe involves stuffing a piece of meat with a filling of herbs and spices, so the first thing you should do is stuffing. The premise is quite simple:

• In a hot frying pan, heat the oil (you can use absolutely any) and fry in it finely chopped medium-sized onion. You can use both white and blue and the most common onion. When the bow becomes soft and becomes transparent, the fire becomes weaker.
• To the fried onion, you need to add greens, finely chopped. Here you can use absolutely any greens, but a spicy and spicy flavor will add a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each green. Fry the greens with onions for literally two to three minutes - this is enough to soften it
• We shift the greens with onions poached over the fire into a separate bowl and give it the opportunity to cool a little. After that, pour one into it yolk and sprinkle with small chips of any aromatic cheese(most the best option- parmesan). The filling becomes viscous and ready for filling
• The meat is washed and dried. It's good if your piece is a little flat, so it will be very convenient to stuff it. chop finely garlic and carrots straws. With a thin knife, make several holes in the meat, into which pieces of fragrant vegetables are inserted. The meat is rubbed on all sides salt and pepper
• Put a layer of food foil on a baking sheet, grease it with vegetable oil. Spread the meat on the cutting board, evenly place the filling on top of the meat and fold it in half. You can fix the edges with a toothpick. Put the meat on a baking sheet. sprinkle it lemon juice and send it to the oven
• Meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on a baking sheet and in this state is in the oven for another half an hour. After that, a piece of meat is carefully cut into plates and served to the table.

How to bake lamb in the oven?

Lamb recipes in a slow cooker, how to cook lamb meat deliciously?

A slow cooker is a special kitchen appliance that can make life as easy as possible for any housewife. It performs a maximum of important functions: it bakes, fries, boils, steams, and therefore it is extremely easy to cook lamb in it. The meat that is obtained in multicookers has a special softness and juiciness, it absorbs all the added spices and releases excess fat.

It is safe to say that lamb cooked in a slow cooker is satisfying and quite diet dish because it is not fried in oil, but stewed in its own juice.

How to cook delicious lamb meat in a slow cooker?

Simple and delicious cooking lamb in a slow cooker:

• First of all, you need to wash a piece of meat and dry it. Since the bottom of the multicooker is quite small, a piece of one kilogram will be enough to get a juicy and tasty dish
• In a separate bowl, you should prepare a special marinade sauce for meat. It consists of the most simple ingredients: Approximately 20 grams vegetable oil(you can use absolutely anyone) is poured into a bowl, which should be heated in the microwave until warm for about 30 seconds. In warm vegetable oil add spices: salt, pepper (black, red, white or a mixture), dried cilantro and dried basil, a pinch of suneli hops and nutmeg
• This marinade should be well coated with a piece of meat and put it on the bottom of the multicooker, pour the rest of the sauce on top. It is necessary to fry the meat for an hour in the strongest mode: “Baking” or “Soup”. If your piece of meat is lean enough and you are afraid that it will burn without letting in fat, you can add a little water during the frying process
• During frying, the meat must be turned over several times (about three to four times during the entire process). After cooking, the meat should be cut into pieces, garnished with herbs and vegetable slices

How to cook a tasty dish "lamb with vegetables"? Recipe

Lamb stew with vegetables is the best combination. So, not always lean and fatty meat can balance juicy vegetables and finally give the most delicious and the most delicate dish. Vegetables absorb meat juices and become unusually tasty. You can use absolutely any vegetables that the season allows you to, and you can cook meat both in a saucepan and in a slow cooker.

How to cook a delicious dish of lamb and vegetables?

Cooking:

• It is best to stew lamb meat in a cast iron pot - this is a dish made of heavy cast iron and having a thick, dense bottom. In such dishes, the set temperature is maintained for a very long time, the meat is carefully stewed and remains juicy.
• piece of meat one kilogram in size is washed under water, dried and cut into pieces of about five centimeters. The meat should be fried a little in a regular frying pan in vegetable oil until a delicate golden color. After that, the pieces of butter are transferred to a cauldron (by the way, it is quite possible to use a slow cooker)
• Pour the rest of the oil from the pan over the meat. The fire should be turned on at a medium value and gradually lay out the vegetables
• On top of the meat, first put sliced ​​\u200b\u200bin rings onion, then put coarsely chopped into rings or half rings carrot, then sliced ​​into rings eggplant, then circles tomatoes and top on tomato bell pepper
• The meat will begin to release juice and with it the vegetables - water. The dishes will gradually begin to fill with liquid and when it becomes enough, the vegetables should be mixed with the meat. Only after you mix everything (or while you start to stir) can you add spices: salt, a mixture of peppers, suneli hops, mustard, nutmeg, coriander, dried basil
• Stew meat with vegetables should be within two hours. Only this time is enough for the meat to become juicy, with a rich taste, soft and melting in the mouth. Vegetables get soft look if you do not increase the fire throughout the entire extinguishing, then they will not burn

How to cook the dish "stewed lamb", the rules of stewing meat

Lamb is quite fatty meat and therefore it needs to be stewed for a long time. Only in this way will it be able to release all the juices from itself, become incredibly soft and tasty. You can stew lamb in any dish. For this you will need:

• Kazanka
• cast iron
• Heavy-bottomed pots (or regular ones)
• Tall pans
• duckling

No less successful is stew if you cook it in a slow cooker. So it will turn out whole, soft and will have a delicious gravy.

How to cook lamb? How to stew lamb correctly?

Before you start stewing meat, you need to work with it:

• Wash under running water
• Dry
• Cut into desired size pieces
• Coat with spices or marinate

The simplest and tasty way stew lamb:

• Sprinkled meat cut into pieces salt and pepper
• Preparing for meat special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a heaping tablespoon of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
• The meat is covered with marinade and left for an hour in the refrigerator
• After marinating, the meat is folded into the dish in which it will be stewed along with the marinade and begins to stew over high heat
• After it boils, you should hold it for five minutes in this state, stirring thoroughly, and only then reduce the heat and add a handful of peeled garlic cloves to the meat (about 7-8 pieces, don't worry, the dish will not be spicy)
• It takes about two hours to stew the meat, after which it is covered with a lid and costs another thirty to forty minutes.
• Stewed lamb is served abundantly sprinkled with chopped herbs: parsley, dill, basil, cilantro

How to cook leg of lamb properly? How to cook lamb leg?

A leg of lamb is a fairly large meat that can fit in its whole form only in the oven. The oven will help perfect cooking this part of the body because exposure to high temperatures will allow the meat to release juice. If you pour this juice on your leg, the crust will be ruddy, fried and golden.

Before sending the leg of lamb to the oven, it should be marinated. The marinade will give the dish many shades, rich taste and incredible juiciness.

How to cook lamb leg correctly and tasty? Rules for cooking lamb in the oven

A great taste of the dish will help to give the complete removal of all unwanted films and fat from the meat. It is fat that can give the meat an unpleasant specific smell. If you carefully remove all excess fatty pieces with a sharp knife, you guarantee the dish a rich, pleasant taste.

Cooking leg of lamb:

• With a sharp long knife, make numerous punctures in the meat, the more the better.
• Insert chopped garlic and sprigs of rosemary (not large) into the holes obtained. These spices will give the dish an incredible aroma and flavor, as well as remove an unpleasant odor (if there is too much fat and veins on the meat)
• Rub the leg with spices. To do this, use salt, pepper, a mixture of aromatic peppers, coriander, nutmeg
• When baking the leg, it is best to use olive oil only because vegetable oil often burns when exposed to too high temperatures.
• Preheat the oven to a temperature of 250 degrees (or more). For the first half hour, the leg must be baked at a high temperature so that the meat acquires a pleasant crust.
• After half an hour, open the oven, put out the baking sheet, pour the meat with the resulting fat, reduce the temperature to 180 degrees and return the meat for baking again
• Bake the meat at a low temperature for another hour and a half, each time you need to get the meat and pour it with fat (about every twenty to thirty minutes)
• Do not rush to immediately get and serve the meat after the time has elapsed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare a side dish and vegetables for serving.
• Slightly cooled meat cut into pieces for serving or serve whole

How to cook real lamb pilaf? Recipe

Lamb pilaf is a traditional Uzbek national dish. Cooking it is a real art, which not everyone can afford. However, lamb and rice are the best combination because the grits are able to absorb all the juices that the meat releases. Vegetables add sweetness and freshness to the dish.

Such pilaf should be cooked only from round rice. Added spices are of great importance: barberry and garlic, as well as obligatory vegetables - carrots and onions.

How to cook real Uzbek pilaf from lamb?

Cooking:

• First of all, prepare the meat for pilaf: cut it into pieces three to four centimeters in size. Use a lamb shoulder blade (one kilogram) for pilaf - this is quite a suitable part
• The meat should be put in a cauldron or fried in a cast iron pan, pouring more than half a glass of vegetable oil into it. Meat should be fried at a high or medium temperature.
• While the meat is roasting and oozing, start peeling and chopping the onion. It should be cut in half rings, after which the onion is poured into a cauldron with meat
• Onions with meat should be thoroughly mixed and stewed in this state at a high temperature for ten minutes. During this time, carrots are chopped into cubes and also added to dishes with meat and onions.
• Turn on the stove to medium heat and simmer the meat and vegetables for about half an hour. Put a washed, but not peeled head of garlic in a cauldron to add flavor to the dish.
• During stewing, spices should be added to the cauldron: red pepper (very little), barberry and cumin
• Soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The liquid level should be slightly higher than the level of rice (about one and a half centimeters)
• Pilaf is stewed over moderate heat for another twenty to thirty minutes, after which you should turn off the fire, cover the pan with a lid and hold for twenty to thirty minutes to “steam”

How to cook delicious lamb soup recipe

Lamb soup will become a savory variety to your daily meals. The broth obtained from this meat is particularly fat, rich and flavorful. Such soups are usually in perfect harmony with vegetables, cereals, beans and herbs. Cooking lamb soup is not at all difficult, and most importantly, it does not take long.

How delicious and easy to cook lamb soup?

Cooking:

• Clean the meat from excess films, veins and fats - this is necessary so that the broth has a pleasant aroma (it will take about half a kilogram of meat)
• Lamb broth should be boiled for about ten minutes. After that, the meat is removed and the broth is filtered (although this is not at all necessary)
• The meat can be cut into suitable miniature pieces or left in its original form (on the bone, for example)
• Cook in a pan the usual frying of one finely chopped onion and carrot, try not to add too much vegetable oil
• Boil about thirty grams of rice in a separate saucepan and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the frying (rice must be cooked in advance so that the soup does not become too thick and cloudy)
• After you pour in the rice, the soup needs to be cooked for at least another five minutes.
• After that, the soup is salted to taste, you can add spices and grated garlic
• Cover the pot with a lid and let the soup brew for ten minutes.
• Finely chop the herbs: parsley, dill and cilantro
• Pour the soup into a serving dish and put the meat (if it is large, you should cut off a few pieces from it with a knife)
• Sprinkle the soup generously with herbs and serve.

How to properly and tasty cook lamb kharcho recipe?

Kharcho soup is the most popular among all soups. This is a hearty and fatty dish that can energize, satisfy hunger for a long time and “make the world a little better” with its unsurpassed taste.

Kharcho soup is not prepared quickly and is likely to come in handy for about three hours, but it is eaten instantly, especially if cooked with lamb.

How to cook lamb kharcho soup deliciously?

Cooking:

• To prepare kharcho, choose lamb on the bone. The bone will help thicken the broth. It will take about one kilogram of meat (this is including the bone)
• The meat is first thoroughly washed, then poured into a saucepan with cold water and put on fire.
• Wait until the broth boils over low heat, and then remove the foam. Continue to remove foam from the broth as it appears.
• In order for the broth to “acquire new flavors”, vegetables should be added to it: one onion, one not large carrot and one small stalk of celery
• It takes a long time to cook the broth, from one and a half to two hours.
• In a high frying pan or saucepan, heat the oil, throw in the oil one finely chopped onion, finely grated carrots, a couple of spoons tomato paste, black pepper and coriander to taste. It takes no more than seven minutes to pick and stew vegetables in a saucepan
• At this time, pour rice with cold water in a separate bowl (long-grain or steamed rice is ideal for kharcho) - in an amount of no more than 150 grams
• When the broth is ready, frying from a saucepan is added to it and rice is poured. Meat at this time is taken out to cool. This makes it easy to cut into small pieces.
• Soup needs to be salted taste and meat Break into pieces as they cool and return them to the pot.
• The soup comes to a boil and the fire turns off
• Let the dish stand for another twenty minutes before serving.
• Before serving, be sure to sprinkle with plenty of chopped herbs (parsley or cilantro)

What to prepare for serving sauce for lamb?

Since lamb is a residually satisfying, fatty and rich meat, the sauce for it should be a little fresh. Herbs and rich spicy spices are better than ever for the sauce. The sauce is prepared on the basis of olive oil in a blender.

Green Lamb Sauce:

• Pour half a cup of olive oil into a blender
• Add a bunch of stemless cilantro and stemless bunches of green basil to the bowl
• Peel a few cloves of garlic and put them in a bowl
• Add salt and pepper (a couple of pinches) and nutmeg
• Add a tablespoon of lemon juice or lime juice
• Turn on the active grinding mode for a couple of minutes. During this time, the greens and garlic are chopped and the sauce will become a homogeneous green mass.
• Decorate the meat with sauce or serve it separately with a piece of meat

Red Lamb Sauce:

• Pour a third of a glass of olive oil into a blender bowl.
• Remove skin and seeds from one ripe tomato and place in a bowl.
• Remove the skin and seeds from one ripe bell pepper and add to the bowl
• Add a small amount of the white part of the leek to the bowl - about 100 grams
• Another ingredient is a few garlic cloves.
• Pour spices: coriander, suneli hops, basil, salt and a mixture of peppers
• Whisk the sauce until homogeneous mass

How to make lamb sauce?

Minced lamb cutlets, how to cook lamb cutlets?

Lamb cutlets - enough unusual dish, which has its advantages:

• Pleasant taste
• satiety
• Originality
• Ease of preparation

Cooking:

• You will need a little less than a kilogram of minced lamb - about 800 grams will be enough (minced meat can be twisted from meat in a meat grinder yourself)
• One or two medium-sized onions, chopped in a blender or in a meat grinder, are added to the minced meat
• To make the minced meat tender, a couple of pieces of a loaf soaked in not in large numbers milk
• One egg will help to fasten the minced meat, if you notice that the minced meat is liquid, add a couple of tablespoons of wheat flour
• Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
• Cutlets are fried like the most ordinary ones: balls are formed in the palms and dipped in flour. Cutlets fried in vegetable oil

How to cook lamb cutlets?

How delicious to marinate lamb skewers?

Lamb shish kebab always turns out delicious because the meat is very fatty and soft. This meat is best suited for grilling over charcoal. The pleasant taste and success of your barbecue depends only on how well you marinate it:

• Cut the meat into large pieces about 6 centimeters
• Place the meat in a plastic or glass container (iron can oxidize)
• Salt the meat to taste sea ​​salt much better than cooked
• Pour the vegetable oil heated to a warm state (about half a glass)
• Sprinkle meat with spices: pepper, pepper mixtures, coriander, nutmeg, dried basil
• Thoroughly mix all the meat with your hand so that the spices cover each piece.
• Take Apple vinegar and sprinkle the meat a little (you can replace with lemon juice)
• Add a liter of tomato juice to the marinade (less if there is less meat) and mix completely (otherwise tomato juice can be replaced with highly carbonated mineral water)
• The kebab is marinated for a minimum of 6 hours, but it is best if it stays in the refrigerator all night

How to properly and tasty cook lamb skewers?

How to cook lamb shurpa?

Shurpa is a famous first course made from lamb. It is not difficult to prepare it if you strictly follow the sequence and use the right set of ingredients:

• The meat is thoroughly washed and put on fire for the broth.
• Soak the chickpeas overnight (these are chickpeas)
• The meat is cooked after boiling for fifteen minutes, after which time you can reduce the heat and remove the foam
• After that, chickpeas and one little red chili pepper are added to the broth.
• This broth should be boiled for another hour
• After an hour, the foam is removed from the broth, one onion, chopped in half rings, is added to it
• The broth should be salted to taste.
• Potatoes (four or five not large pieces) are cut into large cubes, and carrots (one large) are cut into rings half a centimeter wide
• Vegetables are sent to the shurpa, and the meat is taken out in order to clean it from the bone (if there is no bone, then just disassemble it)
• Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and sent to the soup. After that, he cook for another twenty minutes.
• The soup can be seasoned with your favorite spices and fresh herbs. Shurpa is served with chopped green onions.

Video: "Shurpa - a classic recipe"

What part of the carcass to take?

Most commonly used:

● Rear end is a leg or ham. You can make a juicy barbecue out of it.

● Loin on the bone - the most affordable option. The loin is baked, previously chopped into pieces.

● The lumbar part - it is also willingly sent to the coals. The taste is hard to describe - you have to try it. Features - the presence of bones, tender meat.

There is also a tenderloin, but it is not prepared so often, because this option is practically not found in the markets and in stores.

How to cook lamb without smell

First you need to figure out what gives it. And most often the cause of a specific aroma is surface fat, so we clean it off. But if the smell remains, use our tips:

● You can soak the bought piece in milk. To do this, we will prepare a “milk bath” and send the meat into it for a couple of hours or overnight.

● Another option is to soak in marinade with herbs (cumin, coriander, rosemary, oregano).

● Milk can be replaced with kefir or vinegar. But if you are going to soak the lamb in the latter, do not forget about it - otherwise your ham will become dry and tough.

That's all - got rid of the smell, it remains only to find out those culinary subtleties that we talked about. Let's start with the right marinade.

Pickling Secrets

Do it or not, you decide. If you got caught good piece without an unpleasant odor, tender and juicy, you can skip this step. If you have something tough in front of you, it is better to invite such a ram to bathe in fragrant dressing. It should last from 3 to 5 hours.

If you come across a soft piece, you can leave only the minimum due to which the taste is revealed - spices (rosemary, thyme, saffron, mint, ginger). They should be added at the very end, so that the guests first feel the unique main ingredient and only then - the plume of herbs.

How to cook lamb meat on the grill

● First advice: wait for the red coals. But do not overexpose the foot, steaks, ribs or barbecue on them - at this temperature they will quickly turn into a black sole. So our main task is to turn the pieces over as often as possible so that they do not have time to burn.

● The maximum roasting time is 10 minutes. If you want a different degree of doneness (drier meat), remove the coals by pushing them aside and continue cooking the picnic main course with whatever heat is left.

It's one thing if we cook lamb on a fire, and quite another - on the grill. A subtle smoky aroma that tickles the nostrils, an unforgettable atmosphere, convenient temperature control, keeping warm under the dome - this is what makes the Kamado Joe kamado the perfect option for creating your culinary masterpieces.

What to do if you have leftover meat

This story often happens - they bought too many pieces, one or two remained. Where to put them? We answer:

● You can prepare fragrant and rich soup with potatoes, ribs, onion. If the ingredients are too few for you, add to hot cereals or noodles home cooking. It turns out tasty and satisfying. The guests are happy, you have discovered a new recipe.

● Can do warm salad. To do this, chop the meat into thin slices, fry on the grill, add cherry tomatoes cut in half, red onion half rings, boiled potatoes and baked eggplant, diced. Dressing - olive oil and your favorite spices. Fresh herbs won't hurt either.

Here's what you can cook from lamb with vegetables - more than enough tasty and satisfying, the photo will not let you lie.

Garnish

Win-win side dish - baked vegetables and fig. Perfect option- crumbly pilaf with dried fruits - raisins, prunes and dried apricots. You can offer your guests delicious skewers of champignons, tomatoes, zucchini and eggplant. But do not forget that nothing should overshadow the taste of meat.

We have already talked about what the marinade should be and what nuances should be taken into account. And now let's talk about how to properly cook lamb (namely a leg) at home on the grill.

Roast or bake

So, the first way is classic roasting. We don’t need a burnt ham - we turn it over often, preventing the brown crust from turning black. The peculiarity of this option is that you can immediately cut off the finished layers and put them on a plate.

The second way is baking in foil. Here you won’t be able to try a piece faster - you have to wait. The recipe is simple: first, marinate the meat, then wrap it in foil (2-3 layers), before pouring the rest of the marinade onto the leg of lamb. It should be cooked on hot coals, not forgetting to turn over. Roasting can take up to half an hour - depending on the age of the animal and the size of the ham. After that, you need to unfold the foil and fry our lamb until golden brown.

The best side dish for this dish is juicy grilled eggplant.

Recipes

With rosemary and mint

For meat, we need parsley, mint, rosemary, a few cloves of garlic, 2 tbsp. vegetable oil for marinade, red or black ground pepper and salt - to taste.

The cooking process is simple: first chop the greens (mint, rosemary, parsley), then crush the garlic and combine the prepared ingredients with oil, not forgetting to add pepper. We leave the lamb in such a fragrant marinade for a maximum of 15 minutes - this time is enough for our piece to soak. After we shift it to the grill, fry for a couple of minutes on one side, salt, turn over and wait until the other side is browned.

Appetizing steaks

Among our recipes with photos describing how to cook delicious lamb on the grill, there is also a juicy steak. To prepare this dish, we need ready-made portioned pieces, a teaspoon of cumin, a little coriander, pepper and coarse salt.

Grind the spices in a mortar, combine them with pepper and salt. Rub the meat with the resulting mixture, leave for 20 minutes. After we spread it on the grill and fry until cooked, not forgetting to turn over. Serve with herbs - parsley, cilantro.

In a spicy marinade

In addition to the lamb itself, we need wine (white and red), wine sauce, olive oil, rosemary, thyme and pepper, cloves, a couple of red onions for marinade and 4 more for sauce, lemon, dill.

First, let's prepare the dressing. To do this, combine finely chopped onions with red wine, vinegar and oil, add herbs, pepper, cloves to them. Mix the resulting mixture thoroughly. We spread the meat in it, previously cleaned of fat and films, washed and cut into portioned pieces up to 2 cm thick, and leave it for 3 hours. One hour before cooking open fire we take out our lamb and let it warm up to room temperature. After we prepare the sauce: finely chop the onion, sprinkle it with pepper and salt, grind it with a pestle, add a mixture of lemon juice heated over a fire with white wine, dill. Fry the pieces for 5 minutes on each side and serve them with sauce and cherry tomato halves.

With herbs (in foil)

We will need ham, garlic, thyme, rosemary, mint leaves, olive oil, pepper and salt. In the lamb leg entrusted to us, we make shallow cuts, put garlic with herbs there, pour the meat with oil, rub with salt and pepper. After wrapping a piece in foil and laying it on a wire rack for one to two hours (depending on size). Don't forget to flip the bundle. After we send it to the dish, unfold and cut into pieces. The perfect side dish- baked potato.

And now we watch the video and cook the lamb according to the rules - without an unpleasant smell, tasty, without overexposure on the grill:

This meat should be eaten hot - piping hot. Invite guests to a picnic, cook kamado and necessary ingredients- Surprise those who have always refused the most tender ham because of its fat content or unpleasant smell. And don't forget to create culinary masterpieces easy when you know what to do.

In this article, we did not tell you how to cook lamb over a fire, because we have a grill and recipes for it - especially for those who appreciate the smack of smoke and the crackle of burning coals. Uniform heat and bon appetit!

Like any other meat, lamb can be stewed, baked, cooked from it soups and roasts. Barbecue or kebabs are especially tasty from lamb.

Features of cooking first courses

Mutton soups are usually prepared with a lot of spices and herbs. At the same time, for the preparation of first courses, they most often take a shoulder, neck or bone from the back of the carcass.

It is also believed that the best meat for soups is not rams, but sheep. Such a product has practically no specific smell. In addition, the meat of sheep is usually more tender and not as fatty as that of sheep.

Lamb soup with potatoes

Lamb soup with potatoes

In the countries of the post-Soviet space, the first dishes of the traditional are prepared with potatoes. Therefore, to begin with, consider easy way cooking just such a lamb soup.

For this dish you will need the following ingredients:

• lamb - 1 kg;
• potatoes - 3 pcs.;
• carrot - one medium;
• onions - 1 pc.;
• leek - 50 g;
• peas - 1 tbsp.;
• tomato - one medium;
• Bulgarian pepper - 1 pc.;
• lavrushka - 2 leaves;
• garlic - 2 large cloves;
• any oriental spices;
• pepper and salt.

To make the lamb soup as tasty as possible, soak the peas in water for several hours before cooking. Before using it, you also need to rinse it thoroughly.

Lamb broth when preparing such a soup is prepared as follows:

• meat pour water and put on fire;
• after the foam is removed, pour peas into the pan;
• reduce the heat and leave the pan on the stove for 90 minutes.

While the meat and peas are cooking, wash, peel and cut the potatoes into large slices. Cut carrots into slices, onions into feathers, and leeks into small circles. Cut the pepper into strips, tomatoes into small slices.

After 1.5 hours, put chopped potatoes and carrots in a saucepan with meat and peas and cook for another 20 minutes. Then add tomatoes, bell peppers, both varieties of onions and cook for another 20 minutes.

At the final stage, add spices, bay leaf, garlic cloves, pepper and salt to the broth and cook the soup until tender for about 15 minutes.

Lamb kharcho

Lamb kharcho

it a traditional dish Georgian cuisine made only from beef. To prepare this rich and aromatic soup, you will need the following products:

• lamb - 800 g;
• rice - 6 tbsp. l.;
• carrot - 1 pc.;
• bell pepper - 2 pcs.;
• parsley - 1 root;
• garlic - 1 medium head;
• black pepper - 12 peas;
• onions - 2 heads;
• tomatoes - 1 large or 2 medium;
• herbs, salt.

Broth for lamb kharcho is prepared as follows:

• wash the meat, cut into cubes and put in a saucepan;
• pour lamb with water and cook for an hour;
• add salt, pepper, parsley root to the broth and cook for another 30 minutes;
• remove the parsley from the pan with a slotted spoon.

Onions for kharcho simply cut into cubes, and then put in a pan and fry until softened. Scald the tomatoes in boiling water, remove the skin from them, also cut into cubes and put in a pan with onions. Simmer vegetables for about 10 minutes over low heat.

In the next step, pour the resulting sauce into a saucepan and pour washed rice into the broth. After the soup boils again, wait 7 minutes and add bay leaf, pepper and any other spices to taste and desire.

After softening the rice, add greens, chopped garlic into small cubes and cook the soup for about 2 more minutes.

Second courses of lamb

For frying or stewing, it is best to use young lamb. The fibers of such meat are pale pink in color, and the fat is pure white.

It is also believed that lamb main courses should not be cooked for long. Otherwise, the meat may turn out dry and tough.

Lamb pilaf: the easiest recipe

Lamb pilaf

This oriental second dish is appreciated all over the world not only because of its unique taste, but also because of its ease of preparation. The ingredients for pilaf will need the following:

• lamb - 700 g;
• steamed long rice - 300 g;
• onion - 1 head;
• carrots - 2 medium;
• garlic - 1 head;
• chili pepper - 1 pc.;
• spices for pilaf - 2 tbsp. l.;
• salt;
• vegetable oil.

Roast lamb over very high heat for about 3 minutes. In this case, more juice will remain inside the pieces. While the meat is fried, you need to have time to cut the peeled carrots and onions. Pieces of these vegetables should be large enough.

Cut the lamb into pieces and put in a cauldron with heated sunflower oil. Kazan - traditional for Asian cuisine a metal cauldron with a semicircular bottom, but its use for cooking pilaf is not a necessary condition at all. Instead, you can use a deep frying pan with thick walls or, for example, a duckling.

Fry the lamb on a very high heat for about 3 minutes. In this case, more juice will remain inside the pieces. While the meat is fried, you need to have time to cut the peeled carrots and onions. Pieces of these vegetables should be large enough.

• put carrots, onions and spices in a cauldron with fried meat;
• mix everything thoroughly;
• put a well-washed, peeled head of garlic in the center of the cauldron;
• next to the garlic, you can put chili peppers;
• salt the pilaf and add a glass of boiled water to the cauldron;
• stew meat and vegetables for about 5 minutes;
• remove the garlic and chili.

While the meat is stewing, rinse the rice several times. Pour into a cauldron and gently smooth the rice over the surface.

Then add some more spices to the cauldron and pour boiled hot water so that it covers the rice by about 1 cm. Increase the heat and cover the cauldron with a lid.

Cook pilaf over high heat for about 10 minutes - until the rice absorbs water. Then reduce the heat and leave the rice to steam for about 20 more minutes. Then remove the pilaf from the heat and leave it to infuse for 15-20 minutes.

Roasted leg of lamb

leg of lamb

Another relatively simple and quick recipe second dish of lamb. From the ingredients you will need:

• the leg of lamb itself;
• garlic and pepper to taste;
• 1 lemon;
• salt, herbs;
• vegetable oil.

Prepare marinade:

• finely chop the greens;
• fill it with sunflower or olive oil and grind thoroughly;
• squeeze lemon juice into the resulting mass;
• crush the garlic and also add to the marinade;
• add pepper to the mixture and mix well.

• rub the meat with the prepared marinade on all sides;
• rub coarse salt evenly into the leg;
• tightly wrap the leg in foil;
• put the meat in the refrigerator and leave it to marinate for a day;
• after 24 hours, remove the leg from the refrigerator and let it brew for about half an hour at room temperature;
• remove the foil from the leg and place it in an oven preheated to 180 degrees;
• place a container of water at the bottom of the oven;
• stew the leg for an hour, turning every 15 minutes.

After an hour, check the degree of roasting of the meat by piercing it with a sharp knife to a sufficiently large depth. White juice mixed with blood from the leg should not go. If this happens, the meat needs to be stewed a little more.

Cooking homemade sausage step by step

This very tasty dish also does not require high culinary skills from you. The ingredients for making homemade lamb sausage will need the following:

• lamb - 1.5 kg;
• salted intestines - 1.5 m;
• thyme, mint, salt, pepper;
• bulb - 1 pc.;
• garlic - 5 cloves;
• vegetable oil.

Meat for cooking sausage must first be rinsed with cold water and remove all veins from it. Next, cut the lamb into pieces of such a size that they can pass through the bell of the meat grinder, and scroll into minced meat along with onion, garlic cloves and mint.

At the next stage, add black pepper to taste, dried thyme and salt to the prepared minced lamb. Mix everything thoroughly and put the minced meat in the refrigerator for 4-6 hours. During this time, the mass will “draw in” the aromas of spices.

Rinse the intestines for cooking sausages thoroughly under running water. Next, prepare the sausages themselves:

• put on a meat grinder a special nozzle in the form of a long truncated cone;
• tie the end of the first intestine in a knot using a thread;
• make several small cuts in the area of ​​\u200b\u200bthe node with a sharp knife so that air comes out of the intestine when stuffing with minced meat;
• fill the intestines with minced meat using a meat grinder;
• in the process of filling, separate sausages 20-25 cm long from each other, tying the end knots.

If there is no special nozzle in the house, you can stuff the meat mass manually. Too much compaction of the minced meat in the intestines should not be done, otherwise the sausage will burst during cooking or frying. In the area where air bubbles form during stuffing, the intestine should be pierced with a thick needle.

Place stuffed sausages in the refrigerator for one hour to shrink. Then heat the oil in a frying pan and fry the sausages for 10 minutes. After that, pierce the shells with a needle in several places and fry the sausages until golden brown on all sides.

Serve homemade sausages prepared in this way to the table hot. .

How to cook lamb skewers

Lamb shish kebab

There are many recipes for barbecue. However, most often marinade for lamb skewers is made using the following ingredients:

• vinegar 9% - 1 tbsp. l.;
• lemon - 1 pc.;
• onions - 2 heads.

How to cook lamb skewers:

• Rinse 0.5 kg of meat with water, cut into medium pieces and put in a saucepan;
• sprinkle lamb with salt and ground pepper taste;
• add chopped onion;
• season the meat with lemon juice and vinegar;
• Mix everything well and put the meat in the refrigerator for 5 hours.

After the meat is marinated, you can actually start cooking barbecue on charcoal. If desired, according to this recipe, you can also fry lamb barbecue on the grill. It turns out very tasty.

Boiled lamb goes well with various side dishes and sauces. And on the broth they cook kharcho, shurpa and other fragrant soups of Caucasian cuisine. If you know how to cook lamb properly, the broth is clear, and the meat is juicy and fragrant.

If you know how to cook lamb correctly, the meat will turn out tender and fragrant.

Ingredients

Salt 1 tsp Spices 2 tsp Turnip 1 piece(s) Onion 2 heads Carrot 2 pieces) Water 2 liters Mutton 500 grams

• Servings: 4
• Preparation time: 15 minutes
• Time for preparing: 2 minutes

How to cook lamb according to the classic recipe

The most suitable parts of the carcass for boiling are the neck, shoulder blade and back area.

To cook meat correctly, you should use the following algorithm:

1. Well-washed lamb, put in a saucepan and pour boiling water so that the piece is completely covered with water.
2. Close the lid and put on fire, which after boiling must be greatly reduced.
3. Put finely chopped vegetables.
4. Periodically remove the foam, because if it settles, the broth will become cloudy. That is why you should not cut the meat into small pieces. The more chips and cuts, the more foam.

Get the finished meat and use it for cooking second courses, and the broth for fragrant soups. If desired, it can be filtered through a sieve.

Sometimes lamb produces a specific smell, which many find unpleasant. To avoid this, you need to choose sheep meat, not ram. In males, it is lighter and smells even when raw. If only lamb meat is available, it must be soaked for 8 hours, after cutting off excess fat. The water must be changed 3 times.

But how much to cook lamb depends on the age of the lamb.

How long to cook lamb

It is enough to simmer the meat of a young animal in boiling water for 1.5 hours. But more often on sale you can find the meat of adult, one-year-old sheep. It is boiled for at least 2 hours. The broth from such lamb turns out to be more fragrant and rich. Please note that frozen meat takes an additional hour to cook.

It is very convenient to cook boiled lamb in a slow cooker. For this you will need:

• boneless lamb meat - 1 kg;
• onions - 2 heads;
• carrots - 1 pc;
• salt, seasonings and pepper - to taste.

The recipe is good for its simplicity:

1. Cut well-washed meat into small slices, onions into rings, carrots into circles.
2. Place in a multicooker bowl and fill with water so that its edge is 2 cm higher than the lamb.
3. Install desired program depending on the purpose of the future dish. You can cook in the "Soup" or "Stew" mode. The duration of cooking on average will be 2.5 hours.

You can put pieces of lamb in a slow cooker without defrosting. Then the cooking time will increase by an hour.

Boiled lamb is served with vegetable slices, herbs, pickles. The broth can be used not only for soups, but also for delicious sauces.

What is delicious to cook lamb ribs they need to be cut, sprinkled with salt and pepper, seasoned with spices, slightly marinated. Further, the prepared ribs are thoroughly fried in a pan until golden brown, covered with plenty of onions, and stewed under a closed lid for about an hour, until the onion is completely dissolved and the lamb can be easily removed from the ribs.

Recipe for roasted leg of lamb in the oven. The leg of a young lamb is trimmed, marinated in herbs and spices, stuffed with carrots and garlic, wrapped in foil and baked until fully cooked in the oven.

Recipe for lamb cutlets. I don't know why lamb cutlets are not as common as, say, chicken or pork cutlets. As it turned out, lamb cutlets are very juicy and tasty, which everyone can easily see by simply preparing this dish according to the described recipe. Well step by step photos this dish will help you!

Recipe for lamb head. The dish is very simple, although it takes a very long time to prepare. We take the peeled head of a ram, boil it for a long, long time with vegetables (according to my calculations, it took me more than four hours), serve the whole boiled head with horseradish and mustard, along with a bowl of fragrant and rich brew. A very tasty anti-hangover dish!

Photo of lamb loin cooked with potatoes, first fried in a pan, and then baked in the oven. The dish is prepared very quickly and simply. To do this, we need to prepare garlic oil (mix crushed garlic, rosemary and black pepper in vegetable oil), fry the loin in a hot frying pan until a beautiful golden brown appears, fry in the same oil where the lamb was cooked - potatoes. As soon as the products are prepared, we send both the potatoes and the meat to a baking sheet, pour this business with fragrant oil, and bake the loin in the oven until fully cooked for 12-15 minutes.

Photo of pilaf, for the preparation of which lamb ribs were used this time. This was my first experience, but I have to admit that it turned out just unrealistically delicious! It is prepared almost in the same way as a regular pilaf: we heat the oil, fry the ribs, throw onions, carrots, spices, cook zirvak. Next, lay the rice, evaporate it under the lid until the pilaf is ready. The rice turned out crumbly, the ribs are so soft that they literally fell off the bones, but the aroma cannot be described in words at all, you need to cook to appreciate it! Step by step recipe I posted my pilaf with lamb ribs here.

A photo of the Uighur lagman I cooked, which I decided to make for more than one year due to the lack of the "only right" and impeccable recipe for this dish. From sources that more or less deserved respect, I only learned that lagman is a dish common in Central Asia, which has Uyghur, Uzbek, Dungan and Tajik varieties, which do not seem to differ fundamentally, but differ in the composition of the products, the gravy liquid and the characteristics cooking noodles (pulled, sliced, etc.). Lagman consists of two main parts: The first part is noodles (chuzma), the second is vaja, which gives the main taste and aroma to the lagman. When I finally realized that some the right recipe lagman simply does not exist in nature, I prepared the lagman shown in the photo.

This is a photo of a kebab cooked by me in the country. The very idea of ​​​​cooking this wonderful dish was born a long time ago, but I could realize it only after I had a birch chock at my disposal, which I needed for manually chopping real minced meat for kebab (for which two meat hatchets are used). To prepare the kebab shown in the photo, I bought a hind leg of a young lamb and a solid piece fat tail fat, the meat was manually chopped with hatchets into minced meat, then combined with finely chopped fat tail, and onions, cut into small cubes. Further, all the ingredients of minced meat for kebab were kneaded very carefully and for a very long time (about 20 minutes) until a viscous substance was obtained, from which sausages were formed on skewers. Further, the kebab was baked on the grill until fully cooked. To be honest, when cooking kebab, I was very afraid that the meat would fall on the coals, but it seems that I did everything right, and everything worked out for me, in connection with which, I share a proven recipe for kebab, which, moreover, , it turned out very tasty!

Photo of meat and potatoes that I cooked in a real cast-iron cauldron, but on a gas stove. It was February, and in order not to freeze and not bother with a fire under a cauldron (and it would have to be maintained for about 2 hours, which would not be very easy for winter at minus 25-30), I used a gas stove. So, I set a cast-iron cauldron on gas, heated vegetable oil in it, then fried potatoes and meat until golden brown, after which I put the potatoes and meat back into the cauldron, closed it with a lid and baked with coarsely chopped onions and garlic for about an hour and a half. What you see in the photo is exactly what I ended up with. It was very tasty, and most importantly - this recipe for potatoes with meat is very simple.

Photo of beshbarmak, or rather its Kazakh variety (et). Well, of course, I didn’t find kazy and shuzhuk in our market at all, but I was lucky to find a small piece of horse meat. The meat of lamb, beef and horse meat is boiled in a cauldron for about two and a half hours, while the meat was cooking, I kneaded the tough dough from which the noodles (diamonds) were made. Boiled rhombuses were poured over with fat removed from meat broth, after which, meat was laid out on the noodles, previously stewed with onions and greens of young garlic stalks. I won’t strongly say that I got a recipe for a mega original and authentic dish, but it turned out really very tasty!

Photo of lamb stewed in wine. Once, pieces of very fresh lamb appeared at my disposal, and I wanted to not only cook them, but to make something very tasty and unearthly. Well, what could be better than a well-cooked stew in wine? Well, you can see the result yourself. I took pieces of lamb, fried them until golden brown, then stewed them for a short time with onions and carrots, added garlic, salt and spices, after which everything was stewed for a long time over low heat. As a result, the meat fell off the bones well, was very soft, tasty and literally melted in your mouth! Well, about how to cook this lamb dish with step by step photos, can be found here.

Photo khinkali. The khinkali shown in the photograph were made from lamb and beef meat, the meat was chopped with a knife, cilantro, parsley, mint and spices were added to the minced meat. After the khinkali were boiled in salted water, pieces of butter were added to them.

Photo of lamb, which I stewed with vegetables from my friend in the country. Actually, no frills or troubles - we take good pieces of lamb (for example, a loin, ribs or cutlets on the bone), quickly fry them on all sides in a cauldron, then generously sprinkle the fried lamb with chopped onions, close the lid and start simmering. Then we send carrots and tomatoes to the cauldron, salt, add spices and that's it! Our lamb stew is completely ready, vegetables with which it was cooked are used as a side dish for meat. Well, a photo report of the preparation of what I just said can be found here.

You won't believe it, but the photo shows lamb ribs, which were stewed with lamb pulp in a lot of onions. Excess fat is cut off from all parts of the meat, the ribs are cut and marinated in a Japanese marinade (I bought this marinade in ready-made in their past trips to the store), meat is cut from the shoulder parts of the lamb, the bones are sent to the ribs. Trimmed pieces of lamb meat are marinated in garlic and fresh tomatoes; Vegetables (onions, carrots, bell peppers, tomatoes) are fried in a cauldron WITHOUT OIL (to give them the appearance of baked vegetables); The ribs are fried in a cauldron, then pieces of trimmed lamb are sent to them, after which the meat is stewed with a lot of onions, and at the end of everything, vegetables fried without oil (except for tomatoes) are added to the already almost completely cooked meat. Approximately this is how I prepared this intricate dish in all respects.