Recipes from lamb meat at home. Proper cooking lamb: instructions for use

Lamb in the European part of Russia is not as popular as pork or beef, and in vain. Lamb meat is very useful product, which contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimum amount of fat in lamb, you can use it without fear for your figure.

Ideal for cooking is the meat of a young lamb. Meat is delicious, very healthy, especially if you choose The right way cooking. Experienced chefs they advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - a step-by-step recipe with a photo

To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have beautiful view and fantastic scent. It is this lamb that will become the crown dish on the festive table.

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Lamb: 1.5 kg
• Dry spices: 20 g
• Salt: 10 g
• Soy sauce: 50 g
• Garlic: 1/2 large head
• fresh tomatoes: 50 g
• Mustard: 10 g
• Lemon juice: 2 tsp

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern hostess is well, she has thousands of kitchen assistants to help cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

• Lamb - 1.5-2 kg.
• Coarse salt - 1 tbsp. l.
• Mustard "Dijon" (in grains) - 2 tsp.
• Spices " Provencal herbs"- 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
2. Grind the spices into powder (or take ready-ground ones), mix with salt.
3. Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
4. Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
5. Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a golden crust appears.

Lay the cooked lamb on beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. Dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, time cannot be turned back, but it is quite possible to use pots for cooking modern dishes. Below is a recipe for lamb cooked in this way.

Products:

• Lamb (lean fillet) - 800 gr.
• Onion - 1-2 pcs.
• Potatoes - 12-15 pcs.
• Garlic - 1 head.
• Carrots - 2 pcs.
• Vegetable oil - 100 ml.
• Butter - 50 gr.
• Cheese - 100 gr.
• Spices (to the taste of the hostess), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, pat dry with paper towels and cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions in half rings, carrots into thin slices).
3. Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Salt, add spices, put in a cube butter. Top up with warm water, close the lids and place in the oven.
6. Cooking time about 40 minutes at 180°C. Grate five minutes before the end of the process hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered quite fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes the dish very appetizing.

Products:

• Lamb - 1.5 kg.
• Potatoes - 7-10 pcs.
• Garlic - 4 cloves.
• Olive oil (can be replaced with vegetable oil).
• Rosemary and thyme, salt
• Dry white wine - 100 ml.

Technology:

1. Prepare the ingredients. Peel the potatoes, rinse under water, cut into fairly large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Grate lamb well with fragrant marinade.
4. Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
5. Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".

If the baking dish is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate, spread the potatoes around. Sprinkle abundantly with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. It is worth trying to cook meat according to the following recipe.

Products:

• Lamb - 500 gr.
• Potatoes - 6-7 pcs.
• Carrots - 2-3 pcs.
• Onions - 2-4 pcs.
• Tomatoes - 3-4 pcs.
• Eggplant - 1 pc.
• Vegetable oil.
• Salt and spices, including hot and allspice, thyme, rosemary.
• Water - ½ tbsp.

Technology:

1. Prepare lamb: clean from films and excess fat, rinse, dry, salt, sprinkle with spices, leave for pickling.
2. During this time, prepare the vegetables. Clean and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
3. Cut potatoes into slices, carrots and tomatoes into circles, onions into rings. Put the vegetables in one container, also salt and sprinkle with seasonings.
4. The baking dish should be with a high side. Pour oil and water into it, put the meat, vegetables around.
5. Bake for 1-1.5 hours at a temperature of 200 ° C, be sure to cover with a sheet of foil.

The perfect marinade for roast lamb in the oven

At the request “the perfect marinade for lamb meat”, the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can you get the perfect composition. And as a basis, you can take such a recipe.

Products:

• Onion - 1 pc.
• Garlic - 1 head.
• Chili pepper - 2 small pods.
• Zira - 1 tsp
• Thyme, rosemary - ½ tsp each
• Olive oil.
• Soy sauce.

Technology:

1. Peel and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak lamb in this marinade for several hours before sending it to the oven.

Herbs and spices will help to cope with the smell of lamb, which not everyone likes. The oil will keep the meat juices inside during baking. If desired, 2-3 tomatoes can be cut into the marinade.

We will reveal to you the secret of how to cook lamb in the oven so that the meat is soft and juicy. If roasted properly, lamb will melt in your mouth, don't believe the myths about its toughness. But to get a delicacy that can surprise even gourmets, you need the best recipes.

So, Top 5 recipes delicious dishes lamb in the oven.

: Baked lamb with potatoes

amazingly simple and quick recipe accessible even to novice cooks. And the dish will pleasantly amaze with its tenderness and aroma.

Ingredients:

• lamb 1.5 kg ( hind leg or saddle)
• potatoes 1 kg;
• bow 5 pcs.;
• garlic 7 cloves;
• olive oil 50 g;
• salt, pepper, other spices.

Cooking method:

Cut the meat into medium sized pieces. Remove the film from it. Do not rush to throw away the fat, it will need to be finely chopped. Put the pieces of fat and onion in half rings in a baking dish. Stuff lamb with garlic slices, sprinkle with salt and pepper.

Lay on top of other products. Spray with oil. Salt and pepper the potato wedges and add to the meat. You can use other spices as you wish. Preheat the oven to 180 degrees and bake for 45 minutes.

Recipe 2: Lamb with vegetables in a baking sleeve

There is nothing easier than baking in a bag, and the meat gets delicate taste. And you can also try not only lamb, but also a side dish with a vegetable snack at the same time.

Ingredients:

• lamb 1 kg;
• small young potatoes 6 pcs.;
• carrots 2 pcs.;
• bell pepper 2 pcs.;
• tomatoes 2 pcs.;
• eggplant 1 pc.;
• bow 2 pcs.;
• garlic 1 pc.;
• sunflower oil 2 tbsp. spoons;
• marjoram, rosemary, salt, pepper.

Cooking method:

Cut the lamb into portions, rub with marjoram, rosemary, salt and pepper. Let it stand for about 3 hours. Cut vegetables. Carrots and onions - in rings, peppers, eggplants and tomatoes - in slices of small thickness. Garlic - thin plates.

Potatoes should be thoroughly washed, but not peeled. When the meat is marinated, beautifully place all the products in a roasting sleeve. Be sure to poke a few holes in it with a needle. Remove for 120 minutes in the oven with a temperature of 180 degrees.

Recipe 3: Lamb in a Pot

This roast is distinguished by its satiety and originality. It goes great with potatoes, as well as any other vegetables of your choice.

Ingredients:

• lamb 500 g;
• garlic 2 heads;
• potatoes 5 pcs.;
• bow 2 pcs.;
• olive oil;
• zira 1 teaspoon;
• salt;
• dried dill 1 teaspoon.

Cooking method:

Cut the meat into medium cubes. Fry whole garlic cloves in a pan with a good amount of oil. Garlic should give a special flavor. Take it out and fry the lamb a little in the same oil.

Transfer it to pots, pour cumin. Add potatoes in cubes and onions in half rings. Sprinkle salt and dill on top. Cook for 40 minutes in the oven at 180 degrees.

Recipe 4: Lamb leg baked in foil

The highlight of this exquisite marinade that perfectly soaks the meat and makes it soft and tender.

Such a dish will be a chic decoration of any table.

Ingredients:

• leg of lamb;
• carrots 1 pc.;
• onion 1 pc.;
• garlic 3 cloves;
• lemon 1 pc.;
• mustard;
• sunflower oil 100 ml;
• parsley;
• salt, spices.

Cooking method:

Make a marinade. Choose your own seasonings, add minced garlic, onion and parsley stalks. Pour oil and lemon, put a little mustard, mix. Soak the lamb in this mixture.

Wrap in foil, place in hot oven 180 degrees. will be ready in 90 minutes, let it cool slightly. Serve whole or in slices, garnished with lettuce leaves and fresh vegetables.

Recipe 5: Lamb rack

Lamb rack in red wine sauce with rhubarb and rosemary - gourmet delicacy with rich French notes.

This dish is worthy of the meal of the kings themselves.

Ingredients:

• lamb rack 2 pcs.;
• red wine 200 ml;
• olive oil 3 tbsp. spoons;
• brown sugar 100 g;
• rhubarb 250 g;
• garlic 5 cloves;
• shallots 5 pcs.;
• rosemary 3 sprigs;
• salt pepper.

Cooking method:

Pour sugar into the pan, pour half a glass of water. Put on a small fire. Let the sugar dissolve until caramelized. Pour in the wine, remove from heat as soon as it has evaporated by half. Now take the lamb. Rinse thoroughly, leave to dry. Heat olive oil in a frying pan, add rosemary and garlic cloves. As soon as you feel a pleasant aroma, put the lamb in the pan. Fry until a beautiful golden color on each side.

Put in a baking dish, put for half an hour in an oven preheated to 180 degrees. Now make the sauce. In the same place where the meat was fried, fry the onion chopped in boats. When it softens, add the rhubarb, cut into medium-thick strips. Pour it in after two minutes. wine blend. Simmer over low heat. The sauce will be ready once it has thickened. Baked lamb is served in portioned slices, previously poured with sauce.

Cook tender lamb in the oven and enjoy the unique taste!

Those who do not like lamb - simply do not know how to cook it. To cook the most tender juicy meat, it is enough to know just a few rules.

Preparation for cooking

The most important thing is the choice of the lamb itself. When choosing meat, pay attention to its color. The lamb should be a light red color, and the layer of fat should be white. When pressing on the meat, blood should not ooze, this happens only in frozen meat. If only frozen meat is on sale, then it must be thawed on the bottom shelf of the refrigerator.

So, the meat is chosen, the next step should be soaking and marinating. To do this, pour lamb with cold water and leave for a couple of hours in the refrigerator. After this procedure, the meat should be washed and marinated.

The marinade can be absolutely anything: from ordinary salt, black pepper and onions, pomegranate juice or soy sauce to complex marinades. An excellent marinade will turn out if you mix olive oil, mustard, balsamic vinegar, rosemary and garlic.

A marinade from vegetables will give a unique taste and aroma to the meat. It is necessary to cut into strips and mix root celery, carrots, onions and add a few cloves of chopped garlic. In such a marinade, it is recommended to keep lamb for about a day, this will give the meat a unique taste and aroma.

When the pickling time comes to an end, you can start preparing the onion “pillow” for him. To do this, peel and cut into half rings 5-6 medium onions.

And that's when everything preparatory stages completed, you can proceed to the very last step of preparation.

How to cook lamb juicy and soft

Pour a little vegetable oil into a preheated thick-walled pan, put the onion “pillow”, place our lamb on it and cover tightly with a lid. Cooking should be on a minimum fire.

If during the cooking process the meat does not give enough juice and the onion starts to burn, you can add a little water. It will take 2-3 hours to prepare. After this time, the meat is soft, juicy and melts in your mouth.

Fresh herbs can be a great addition to lamb: cilantro, parsley, dill, basil and others. Ideal for this meat can be fresh tomatoes, cucumbers, radishes, pickled onions, spicy and sour sauces, baked eggplant, potatoes and grilled bell peppers. A glass of good red wine will help reveal the whole bouquet of flavors and aromas of this amazing meat.

Lamb is tender, tasty, healthy and environmentally friendly meat. The fact is that when growing sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb that will help you avoid many mistakes and thanks to which the dish will turn out to be appetizing, juicy, fragrant and very tasty.

Choosing the right lamb

Many do not like it because of the special taste and aroma, so if you want to cook soft lamb odorless, choose the meat of dairy lambs that feed on milk and are still devoid of teeth. This tender meat has a pale pink tint and contains almost no fat, so it is considered dietary. Keep in mind that lambs are born from the beginning of the year to March, so a real dairy lamb can only be bought in winter and spring. Everything that is sold under the guise of dairy lambs at other times of the year, in fact, is not.

When cooking lamb at home, choose light red meat with white fat, as this is a sign of the lamb's young age. The meat of old animals is distinguished by maroon hues, yellow fat and a not very pleasant smell, which cannot be removed even by prolonged soaking, spices and fragrant herbs. In addition, an adult lamb is almost impossible to make soft. Although young lambs also have a specific aroma, it cannot be called unpleasant, so it’s still worth sniffing.

Good meat is elastic, with white bones (pink in dairy lambs), with dense and thick wax-like fat. slice good meat- Wet, but not wet or slippery. Pay attention to the joints - in old animals they are always large and yellow.

Cooking lamb for cooking

If you are going to fry meat, give preference to the back of the animal; back, shoulder and ham are suitable for barbecue. Very tasty and mouth-watering chops are obtained from the back and back, and for pilaf they usually take tenderloin, meat from the back and shoulder blades. The neck and drumstick are ideal for stewing and minced meat dishes, while the loin and ham are commonly used for grilling. Soups are boiled from the ribs or stewed with potatoes, a delicious jelly is prepared from the shank and the lower part of the hind leg.

First, remove the inedible tendons and tough film, then cut off the outer fat, leaving just a little so that the lamb is soft and juicy. For greater softness, lamb can be soaked in milk, vinegar or kefir for 2-3 hours or marinated, thanks to which it will be saturated with new flavors and turn into a real delicacy. Marinade is made from lemon and lime juice, honey, garlic, onion, spices, placed in a plastic bag along with pieces of meat and left for a day in the refrigerator. Marinades are made from wine, beer, olive oil, soy sauce, sparkling water and spices, and the marinade time ranges from 1 to 12 hours depending on the toughness of the meat. A very popular marinade with sour apple and garlic, which softens the specific taste of lamb. You can coat the lamb with horseradish or Dijon mustard with ground herbs, and after an hour and a half the meat will be ready for baking. Good marinade and sufficient time for marinating meat - important conditions cooking mutton without smell.

Lamb in different cuisines of the world

Soups, pilaf, stews, roasts, barbecue, azu, sausages, cutlets, chops are prepared from lamb. Each country has its own recipes for cooking lamb. In oriental cuisine, meat is cooked with fruits and dried fruits, in the Mediterranean, in the process of cooking lamb, tomatoes, garlic and olive oil are added, in the north, meat is stewed with potatoes. The French cook lamb in white wine, with tomato paste, beans, smoked meats and parsley. The English wrap the pieces of meat, rolled in spices, in cabbage leaves and bake them in the oven, pouring apple juice or cider. The Germans beat off a leg of lamb, marinate it in vinegar and wine, fry it and pour it over with egg yolk sauce. You can learn how to cook Azerbaijani kufta - minced lamb balls with chickpeas and potatoes, Uzbek Shulum soup With bell pepper and tomatoes, Georgian roast chanakhi with eggplant and barberry, hummus with lamb and almonds. Lamb goes well with marjoram, thyme, oregano, cumin, saffron and mint sauce, which perfectly masks the specific aroma of meat.

Simple cooking lamb: methods and secrets

Cooking. Lamb is best boiled in water or in rich vegetable broth with herbs and spices, if desired, red wine is added for taste, if the dish is not intended for children. Fresh mint is especially good, which ennobles the taste of meat, makes it bright and spicy. Put onions, garlic feathers, carrots and parsley root into the broth. It is important to lower the meat into boiling water, remove the foam and remove excess fat, which is the source of the "lamb" smell. Lamb is usually boiled for up to two hours, and its readiness is determined during the tasting process - the meat is easily separated from the bones, easily chewed and melts in the mouth. If you are afraid that the lamb soup will smell strongly, at the very end of cooking, add lemon juice which will give the dish freshness and a pleasant aroma.

Extinguishing. Cooking lamb stew in a pan or in a slow cooker does not require much time and effort. The meat is stewed in any convenient thick-walled dish - a deep frying pan, a cauldron or in a slow cooker. Pieces of meat are laid out in layers, alternating with vegetables - onions, cabbage, potatoes, bell peppers, carrots and zucchini. Each layer is sprinkled with savory seasonings, everything is poured with water or vegetable broth and cooked for up to two hours. The stew, saturated with the aroma of spices, wine and vegetables, turns out to be very tender and appetizing.

Baking. Baked is especially tasty and fragrant. Usually they bake a whole large piece, such as a leg, or portioned pieces with slices of fruits, dried fruits and vegetables. Meat is cooked in a sleeve, in a special baking bag or on a baking sheet. Cooking lamb in the oven preserves vitamins and useful material, gives the meat an exquisite taste and pleasant aroma. Before baking, lamb can be stewed or boiled, but it is permissible to bake meat and raw. Baking time depends on the thickness of the piece and can be up to 5 hours. Vegetables that cover the meat are saturated with its juice and fat, becoming juicy and tasty. It is easy to check the readiness of lamb - you just need to pierce the meat with a knife, and if pink juice stands out from it, the dish is ready.

Frying. Before frying, it is recommended to soak or marinate lamb, and then beat it off. Fry it in a hot frying pan for 5 minutes on each side - until golden brown. Lay the pieces fat side down in the pan for tender and juicy meat. Lamb is not recommended to be cooked for too long, as it becomes overdried and tough. The cooking time depends on the age of the lamb - the younger the lamb, the faster it is fried and stewed. Cooking lamb on the grill usually takes no more than 10 minutes. Well-done meat should be pink, tender and juicy.

It is customary to serve mutton to the table with heat, with heat and eat it hot, since mutton fat solidifies already at 40 degrees. Dishes with lamb are washed down with hot drinks and are not stored for a long time, as the meat quickly loses its taste qualities. Lamb is served with fresh and cooked vegetables, herbs, potatoes and rice. These hearty meals diversify the daily menu and fill the long winter evenings with the family with warmth!

It just so happened that mankind has been eating meat for centuries: pork, beef, chicken, horse meat - not to mention more exotic types of product. Articles and entire books have been written about the benefits of moderate meat consumption. But if pork, for example, is considered a heavy and fatty food (it is probably not for nothing that Muslims and Jews have a ban on the consumption of this type of meat), then lamb is an easily digestible and fairly lean delicacy. Therefore, the question of how to properly cook lamb is on our agenda today.

Benefit

There are legends about the benefits of young lamb meat (especially in the East). One condition: the meat source must not be older than 18 months, must be castrated (or it can be a sheep of the same age). Fat in such meat is almost three times less than in pork, and cholesterol - four. But, for example, iron is already thirty percent more (which is very useful, for example, for people suffering from anemia). Lamb contains a large set of trace elements and vitamins, so necessary for the health of the human body. Its calorie content is relatively low, so lamb is also used for diet food. It directly affects the production of hemoglobin, restoring the normal composition of the blood. And also this meat contains lecithin, which contributes to the regulation of cholesterol levels in the blood.

Harm

But as they say, without harm there is no benefit. Still, lamb has some harmful qualities. In older people, for example, it can cause arthritis. Therefore, grandparents should not abuse lamb cutlets or shish kebabs cooked at their own dacha.

How to choose?

Before you cook lamb deliciously, you still need to choose it correctly! Many are in a hurry to complain about the specific smell, and therefore refuse to cook from it. Choose, before cooking lamb, meat by color and smell. The darker it is, the older the animal was. The lamb should be light red with a moderate smell (feel free to sniff right at the counter when buying). Be aware that when heat treated, it tends to intensify. If it is too strong - look for meat in another store or in the market. For pilaf or stew, they usually take a shoulder blade or brisket, for roasts - the kidney or neck part, for stewing, frying - the back leg, for cooking - the neck, shoulder blade, brisket, for lamb cutlets - the neck or shoulder blade.

What can be cooked from lamb? Recipes

There are a lot of dishes using lamb meat. Especially in the East, where the tradition of eating lamb goes back thousands of years. Conventionally, recipes can be divided into several groups: first courses - soups and broths, second courses, snacks. Speaking about how to cook lamb, let's dwell on each in more detail.

Lamb soups

Due to cultural and food traditions, such soups are mainly dishes of oriental cuisine. Shurpa, kharcho, chanakhi, besh-barmak, bozbash, piti ... Well, not names, but just some kind of magic! The first dishes are thick, with very rich taste, extremely nutritious. They are always served with a lot of greens: cilantro, parsley, onion. Oriental spices add a special piquancy to the dishes. Let's try and cook such a first dish.

Shurpa

Its variations depend on the region, but at its core it is a fatty mutton soup with a lot of spices. We will need: lamb (brisket, neck, shank) - 1 kilogram, interior mutton fat - 100 grams, a pound of red onion, 200 grams of white onion, carrots - 300 grams, tomatoes - 2-3 pieces, capsicum - 2-3 pieces , spices (basil, savory, zira, coriander - to taste), salt; parsley and cilantro - in a good bunch, green onion- 100 grams. Some also add potatoes, but the classic recipe for making shurpa does not imply this.

Put the meat in a large cauldron and pour cold water to cover the lamb. We put on fire. Boil, salt. We make the fire weak. Collecting foam. In the cauldron, add red onion, cut into half rings, cook for half an hour. Add finely chopped fat, carrots ( large pieces), red pepper pod, coriander, cumin. We cook the soup for another hour. Add tomatoes (small ones can even be whole). At this stage - for fans of potatoes in all forms - add it to the cauldron (coarsely chopped or whole). Then - thinly sliced ​​sweet onion, spices. Cook until all ingredients are ready. Note that everything should be cut coarsely. Before serving, put the meat and vegetables in a separate container, and pour the broth into bowls and sprinkle with chopped parsley and cilantro. Eat hot!

Kharcho

Another way to cook lamb is the famous kharcho soup. Some, however, prefer to make it from beef. It is necessary to take: lamb - 500 grams, rice - two tablespoons, onion - 200 grams, tomato paste - 100 grams, dried plums (or tkemali sauce) - 300 grams, pepper - to taste, greens.

We cut the washed meat into pieces, fill it with water and cook for one hour (removing the foam). Then you need to put rice in a pan, finely chopped onion, salt and cook until the rice is ready. After that, put tomato paste, plums or tkemali sauce, pepper, lightly fried in a pan, into the soup. Cook for another 10 minutes. Turn off the fire and let it brew for half an hour. Serve sprinkled with finely chopped greens - more!

Second courses. How to cook lamb in the oven?

This meat will turn out delicious and tender if done right! And new potatoes as a side dish - just lick your fingers! We will need (for six large servings): 1 kilogram of lamb, onions - 300 grams, mutton fat - 100 grams, new potatoes - 1 kilogram, vegetable oil- two or three tablespoons, spices and salt - to taste.

Melt the fat in a saucepan, put the diced meat there, lightly fry. Onion, cut into half rings, add to the meat and fry for another five minutes. Salt, pepper, pour a glass of water. Simmer over low heat for about an hour (until it becomes soft enough). We take out the meat and put it on a baking sheet. Then wash the potatoes, do not peel, do not cut - we spread them entirely around the meat. Pour the sauce from cooking meat on a baking sheet. There should be at least a glass of liquid as a result. Bake lamb in the oven at 180 degrees for twenty minutes. Serve on the table, sprinkled with herbs.

Pilaf

If you are thinking about how to cook lamb in a slow cooker, then I must say that pilaf will turn out very well in it. Take a pound of lamb, 200 grams of rice, 100 grams of onions, peppers and spices for pilaf to taste, 100 grams of carrots, one head of garlic, a couple of tablespoons of vegetable oil.

Pour the oil into the bowl of the multicooker. Throw out the rice. Cut the meat into small pieces. Cut the carrots into cubes, onions - add everything to the slow cooker. Season with spices for pilaf, put a whole garlic in the middle. Pour three glasses of water into it. Set the mode to "Normal" and wait for our pilaf. Serve with herbs and fresh salads.

These are just a few recipes for how to cook lamb. And how many more! You don't count. There are modern ones, and there are those that reveal the secrets of centuries. So go ahead, experiment in your kitchens, use classic recipes and come up with your own. Enjoy your meal everyone!