How long to bake a leg of lamb. Lamb leg baked in the oven: recipes

We will wash the leg of a young lamb, remove excess fat, make cuts with a knife and insert garlic into them.

If the garlic cloves are large cut in half. Rub the leg with salt.

Grate the tomato on a coarse grater, discard the skin.

It turned out tomato paste.

Let's add 1 tbsp. a spoonful of spices

Add 2 tablespoons of olive oil and mix well.

With this composition, coat the lamb leg on all sides.

We take the foil with the shiny side inward and wrap the leg of lamb.

So that the liquid that will form during frying does not flow out. It will leave 3 strips of foil along the length of a little more than a foot.

And put it in the fridge. (I cooked in the evening, the leg lay in the refrigerator overnight).

We take out the leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. The leg of a ram according to the oven menu is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg redden. An hour before readiness, put potatoes in foil (we will make a trough from foil). Pour the resulting juice a couple of times on the leg and potatoes.

At the end of the baking time, the oven will turn itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.

Here's what happened. Sheep meat is tender, juicy, with the aroma of spices, well baked, lagging behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the lamb leg baked in foil with potatoes to the table.

Enjoy your meal!

Video recipe

As an addition, I suggest to look delicious video baked leg of lamb recipe:

For today I have everything. How do you like the recipe?

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The process of preparing this dish of oriental cuisine is complicated, but since it is intended for special occasions, you can try to show off a juicy and very tasty masterpiece of culinary art in front of your family and friends. All recipes for dishes with a leg of lamb require the use of marinade, and spices must be used in correct proportions so as not to interrupt the taste of meat and help it to reveal the aroma. Beginner cooks can use a simple option: olive oil, tomatoes, herbs, onions, rosemary, basil, cumin.

Most often, the leg of lamb is found in recipes with these five products:

Grind all the ingredients in a blender, rub the meat with the mixture and leave to marinate for 12 hours. The dish can also be prepared using more complex spices - oregano, marjoram, cardamom, thyme. In the East, it is customary to add pine nuts to the food, giving the meat an indescribable aroma. Lamb must be fresh and young (not older than one year), as the old one has a specific smell, which even the marinade will not get rid of. Before cooking, the product must be washed warm water, cut off fat from it (you do not need to remove all of it, it is he who gives the dish juiciness), tendons and films.

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

Mutton. Subtleties of cooking

• If the chicken is good in itself and does not particularly need spicy herbs, then lamb reveals its unique flavor thanks to fragrant spices and spices.
• What spices it will be, the hostess decides on her own, based on her own preferences. But still, you need to take into account the classic set of spices that are most suitable for lamb: dill, garlic, mint, marjoram, rosemary, sage, dzhusai, savory, thyme, bay leaf, basil, thyme, oregano.
• Lamb should always be marinated before roasting. Moreover, the exposure time in the marinade depends on the age of the carcass: the older it is, the longer the meat marinates. Sometimes pickling lasts for 2-3 days, but most often 8 hours is enough.
• Used to make marinade table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and spices, olive oil, natural yogurt. Proportions are created to taste.
• Before marinating 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 reduced and the meat is brought to readiness.
• Lamb is 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 dryish. Therefore, if the ham is lean, it is stuffed with lard.
• The lamb leg (ham) is prepared both on the bone and completely without it, focusing on the taste of the 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 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 peel.

Cooking method

• The lamb leg is processed by removing the tendons and excess fat, washed.
• Matured in the chosen marinade.
• Dry with paper towel.
• They make punctures in the leg, into which they stick rosemary, cut into pieces.
• Mix oil with chopped garlic and zest. Rub the mixture on the leg.
• Place it in a mold, greased with oil, and put in an oven heated to 220 ° C.
• After 30 minutes, the temperature is reduced to 170 ° C and baking is continued 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.

Video recipe for the occasion:

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 lamb leg is washed and dried with a towel.
• All spices are crushed in a mixer and mixed with oil.
• The meat is poured over with a 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 cooked for another 1 hour 15 minutes, periodically pouring the marinade.
• The finished dish is covered with foil and left for 10 minutes.

Lamb leg baked in a 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 lamb leg is washed and patted dry 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. Marinate 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 reduce the temperature to 180 ° C and bake the leg for another hour.
• Remove the baking sheet from the oven, cut the sleeve lengthwise. In this form, continue baking for another half hour, until a golden crust appears.
• Let the ham rest for 15 minutes and serve.

Lamb leg 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 - 3 tbsp. l.;
• white wine - 50 g;
• curry - 1 tsp;
• garlic - 4 cloves;
• salt - to taste.

Cooking method

• A marinade is prepared from wine, oil (50 g), crushed garlic, curry and salt.
• The leg is placed in a bag, smeared with marinade and put in the refrigerator for a day.
• They take out a leg and pour oil on it.
• Crackers are mixed with dill and parsley and generously roll the leg 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.
• Let the ham rest for 20 minutes and serve.

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

• The prepared leg is dried, several deep incisions are made on the skin.
• The meat is stuffed with pieces of garlic, rubbed with salt, pepper and greased with oil.
• Grease a baking sheet with oil, put rosemary. A leg 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 a whole potato around the leg, salt, pepper and bake for another 15 minutes.
• The temperature is reduced to 180 ° C and the leg with potatoes is baked until the meat is ready (about 1.5 hours), not forgetting to pour over the released juice.

It is believed that the most healthy marinade It turns out if it is cooked with the addition of cloves, red and black pepper, ginger and onions.

You can add lemon, garlic and spices that improve its taste.

Scientists have proven that marinades prevent the formation of blood clots, and also prevent the occurrence of obesity.

Lamb leg baked in the oven is considered the crown dish of any festive table. This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the tips in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.

Meat that just melts in your mouth

The leg of lamb is the most tender part of the carcass, which has a minimum amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

Main Ingredients:

• salt;
• one ;
• lamb - 2.5 kg;
• fresh rosemary (to taste)
• 3 cloves of garlic;
• vegetable oil.

Wash the meat and remove all veins.

Spices to combine with lemon juice and some vegetable oil. Put the meat in a large container and thoroughly grease it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb on a greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to acquire a golden crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm and potatoes or rice.

Delicious lamb leg recipe in foil

Many well-known restaurants have taken note of this type of recipe. Lamb leg baked in the oven in foil turns out to be very tasty if you use the fresh part of the carcass. Thanks to the metal cover, the dish acquires an incredible aroma and juiciness. In addition, the dish has an amazing view.

To prepare this recipe you need:

• lamb leg 2-3 kg;
• 200 grams of prunes;
• one large carrot;
• two front bulbs;
• a small bunch of fresh;
• a head of garlic;
• half a glass of mustard;
• lemon;
• olive or vegetable oil - four tablespoons;
• other spices to taste.

Fresh meat should have as light fat as possible.

First you need to prepare the meat. It will need to be washed and dried with a paper towel. Once the ham is prepared, you can proceed to the marinade.

In a deep bowl, combine dry seasonings, finely chopped parsley and chopped garlic. Mix the ingredients and add oil. Also add freshly squeezed lemon juice to them.

Rub the leg well with the resulting marinade.

Wrap the meat in a large piece of foil and leave to marinate for 10 - 12 hours. Then make small cuts on it and put in them a piece of prunes and a sprig of parsley. A similar procedure will help the lamb to bake well.

Wash carrots and onions, peel and cut into slices.

Sprinkle the meat with mustard and salt, and put chopped carrots and onions around.

Re-wrap the leg in foil before putting it in the oven. Bake at 180 0 C. After an hour of cooking, unfold it and hold it in the oven for 60 minutes. During cooking, periodically pour the meat with the allocated juice. At the end of 2 hours, remove the baking sheet from the cabinet. You can start the tasting in 20 minutes.

This recipe for baked lamb leg in the oven is a real find when you need to cook something interesting, satisfying and in large quantities.

Incredibly delicious lamb recipe up your sleeve

Anyone who wants to please their family and friends delicious food — this recipe exactly what is needed. The secret to cooking roasted leg of lamb is in the marinade. Thanks to the right ingredients, the meat is soft, tender and with a pleasant aftertaste.

The cooking method is very simple and fast. It does not require special knowledge and skills.

Required Ingredients:

• 1 kg lamb;
• 4 small circles of lemon;
• 2 small heads of garlic;
• salt to taste;
• three pieces of bay leaves;
• half a teaspoon of peppercorns;
• 0.5 teaspoon whole;
• a tablespoon of honey;
• 1 st. l. french mustard;
• a tablespoon of refined vegetable oil.

Wash the meat and rub salt on all sides. In order for it to be well soaked, you should leave the leg of lamb for one hour.

To prepare the marinade, grind bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Add vegetable oil to the container and mix everything well.

Lubricate the lamb on all sides with the resulting marinade.

Place the meat in the sleeve, and put lemon slices and garlic cloves on top of it. Seal the edges carefully and refrigerate for two hours.

Before putting the meat in the oven, it is necessary to heat the cabinet to 170 0 C.

Lamb is cooked for 2.5 hours. You can check the meat with a wooden skewer. If a clear liquid comes out from the pierced place, then it is considered to be cooked.

The leg of lamb baked in the oven in the sleeve turns out to be very juicy and tasty. Such meat is well separated from the bone and not very fatty. Such a dish will be very useful for both adults and the elderly, as well as children.

Lamb shoulder or leg baked in the oven is a popular dish in many countries of the world. It is an integral part of family and gala dinners. Such meat is able to enrich the body with essential vitamins. If everything is done correctly, the meat will turn out tender, juicy, reminiscent of a dish from an expensive restaurant.

Video recipe of lamb leg baked with vegetables

I really like lamb and dishes from it. You can cook lamb in different ways, but in this recipe I suggest roasting a leg of lamb. It's not difficult, believe me! Read on for more details on baking.

To roast a leg of lamb, we need:

• Lamb leg (whole) or its wide part - 1-1.5 kg
• Carrot - 1 pc.
• Garlic - 2-3 cloves
• Spicy herbs - I use thyme and oregano, a few sprigs of rosemary
• Salt, pepper - to taste
• Ready mustard - 1 tbsp. spoon (you can use mustard seeds in the form of peas)
• Olive oil
• Sleeve for baking

I marinate lamb in advance, the day before, so that the meat turns out delicious and tender. And I bake in the sleeve already on the day of serving.

How to cook a leg of lamb in a roasting sleeve

1. Wash the leg of lamb thoroughly, cut off unnecessary fat if you want to make it leaner (it can be used in cooking). We clean the carrots and cut them into cubes, 1.5-2 cm long. We clean the garlic, we also cut them into small cubes. Next, using a knife, we make cuts in the meat with a depth of the size of pieces of garlic and carrots. In these cuts we will place the carrots and garlic. Make 15-20 cuts to stuff the leg of lamb. This is quite enough. And the remaining pieces of garlic and carrots, just cut them into cubes, we just add them to the meat.
2. Next, prepare a simple marinade: mix oregano, thyme, 1 teaspoon of salt, pepper, mustard, add 1 teaspoon olive oil. Mix everything thoroughly until homogeneous mass. We rub our lamb leg with the resulting marinade, place it in a cup with a lid or wrap it in aluminum foil and send it to marinate for a day (or at least 8-12 hours).
3. Before baking, place the leg of lamb in a baking sleeve, spread 3-4 sprigs of rosemary around. We carefully tie the edges of the sleeve or use special clips. Do not forget to make several cuts 1-1.5 cm long in the upper part of the sleeve so that the air comes out.
4. And we got to the main secret - how to properly bake a leg of lamb in the oven? This method was told to my friends by a meat seller in the market. The method turned out to be so wonderful that now we all use it to roast lamb. So, you need to preheat the oven to the maximum, usually 250-270 degrees, depending on the model of your oven. We put our lamb in the sleeve (on a baking sheet) in the oven and bake for 1.5 hours, lowering the temperature by 10 degrees every 10 minutes. Thus, after 90 minutes, the temperature will reach 180 degrees, and the leg of lamb will be juicy, tender and perfectly baked. 15-20 minutes before the end of cooking, it is necessary to cut the sleeve at the top so that the lamb is browned. And now our leg of lamb, baked in a sleeve in the oven, is ready!

You can serve a baked leg of lamb as a main course, for example, after a light meal.