How to cook lamb properly?

But it turned out that lamb can be a delicacy, and fat tail fat and a sharp nervous smell not only do not exhaust its content, but may be absent as a class. For the sake of dietary benefits, and often for the sake of taste, when cooking lamb, it is important to get rid of fat so that the meat does not sink in this fat during cooking, does not cook in it. There are other ways to keep juiciness: cooking time, medium and temperature. For example, for Jerusalem shwarma, it is important to cook a leg of lamb just below the temperature at which the Maillard reaction is intense (the conversion of amino acids and sugar into caramel), and in an environment where some moisture is retained. And when cooking boneless lamb loin, it is important not to overcook the meat, devoid of fat support. Properly cooked lamb has enough juiciness to do without sauces, but if you still want to add an extra flavor note, use any combination with mint, even mint with sugar and vinegar, as the British do. Light refreshing mint taste as if created for an alliance with lamb.

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How to cook lamb: lamb loin with oyster mushrooms and leek

For 4 persons

Cooking time 30 minutes

Ingredients

• 600 g boneless lamb loin
• 1 large leek
• 400 g oyster mushroom
• 100 g of olive oil
• 200 g eggplant, or sweet peppers, or tomatoes (optional)
• 4 thyme sprigs
• 2 garlic cloves
• Salt, ground black pepper to taste

Preparation

Remove the membranes from the loin, if the butchers have not done so, and fry in olive oil until a bronze crust. Salt, pepper, put on a baking sheet, add thyme sprigs there. Cut the leek into thin strips and thick mushrooms. If you use eggplant, peppers or tomatoes, cut them into small cubes.

Fry all the vegetables separately in olive oil. Send the lamb to the oven preheated to 180 ° C for 10-12 minutes. Mix vegetables and mushrooms in a saucepan, after lightly frying finely chopped garlic in olive oil in it, salt and pepper. You can add greens – parsley or dill.

Cut the cooked lamb into slices and serve with a side dish of leeks and mushrooms.

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Jerusalem shwarma

For 10-16 people

Preparation time 4 hours (plus marinating time)

Ingredients

Lamb leg weighing approximately 2,5 kg

For pasta marinade

• 10 g black peppercorns
• 5 pcs. carnations
• 5 g each of cardamom, fenugreek, fennel, coriander seeds
• 2 star anise
• 1 cinnamon stick
• half a nutmeg
• 5 g ground ginger
• 15 g sweet paprika
• 20 g sumac
• 10 g coarse salt
• 40 g fresh ginger
• 950 g cilantro
• 20 g lemon rind
• 50 ml lemon juice
• 100 ml peanut butter

Herb yogurt sauce

• 500 ml Greek yogurt
• 100 g red onion
• 20 ml lemon juice
• 2 garlic cloves
• 3 g white pepper
• 100 g cilantro
• 10 g dill
• 1 g ground cumin

Cucumber and pomegranate salad

• 1,5 kg of cucumbers
• 500 g pomegranate seeds
• 20 g cilantro and dill
• 100 ml olive oil
• 6 cloves of garlic
• 20 g oregano

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Preparation

You take all of the listed hard spices and turn them into a fragrant paste. Peppercorns, nutmeg, etc. can be lightly toasted in a dry pan to extract more flavor from them.

With this paste it will be necessary to grease the leg of lamb, taken out of the brine and pierced with a knife in several places. Leave the already greased leg to marinate for another four hours. It is possible for the night.

Put on a baking sheet and send to the oven, heated to 170 ° C. After half an hour, add a glass of water to the baking sheet, seal the leg on top with foil and send it to the oven for another 3 hours at the same temperature.

For the sauce, mix yogurt with finely chopped onion, crushed garlic, lemon juice, spices and herbs. For salad, peel and seed cucumbers and mix them with herbs, oil, pomegranate, garlic. Serve lamb with sauce and salad.