Lamb baked in the sleeve. Video
Lamb is a meat rich in B vitamins, easily digestible proteins, micro and macro elements. The meat of young lambs – from three months to a year – is called lamb. During this period, it is especially tender and tasty. The simplest lamb dish you can make at home is the roasted lamb in the sleeve.
Lamb baked in the sleeve: video recipe
To prepare the dish, you will need: – 1,5 kilograms of young lamb; – 2 heads of garlic; – 7 allspice peas; – salt to taste; – pepper to taste; – 7 cloves; – 3 bay leaves; – 1 medium lemon.
Peel the meat from the films, rinse under cold water and pat dry with paper towels. Make several long, shallow cuts in the piece of meat.
For baking, take a loin, ham or back
Finely chop the garlic and mix with salt and pepper, take as many spices as you like. Fill the cuts in the lamb with half the garlic mixture, rub the rest of the whole piece.
Place the meat in a roasting sleeve, top with cloves, peppercorns and bay leaves, squeeze out the lemon juice. Now tighten the sleeve so that the meat is wrapped tightly.
After an hour, put the meat in the oven at 180 degrees for two hours. Then take the mutton out of the sleeve, pour the resulting liquid into a cup. Place the baking sheet with meat in the oven for another half hour, while periodically pouring the lamb with meat juice. Serve with vegetable salad, rice, mashed potatoes.
A great addition to baked lamb – cranberry sauce
Leg of lamb baked with rosemary
For this dish you will need the following ingredients: – 1 leg of lamb; – 4 large cloves of garlic; – 3 sprigs of fresh rosemary; – a pinch of oregano; – salt to taste; – ground pepper to taste; – 1 tablespoon of vegetable oil.
When cutting meat for baking, cut off all films and most of the fat from it. When cooking, the fat interferes with heat exchange, so you need to leave it just a little so that the lamb does not dry out and turn out tough
Take a leg of lamb weighing about two kilograms, peel it of films, wash and dry. Make several cuts on each side.
Old meat should be marinated for 6-7 hours; an hour is enough for marinating young lamb. You can use mustard, soy sauce, citrus juice as a marinade
Remove the husk from the garlic and cut each clove into 2-3 pieces. Coarsely chop the rosemary. Place a piece of garlic in each cut in the meat and stick in the rosemary. Brush the lamb with vegetable oil and sprinkle with salt, pepper and oregano. Place the processed leg on a baking sheet and send to the oven preheated to 220 degrees. After half an hour, remove the meat and cover with foil, put the baking sheet in the oven again and bake the lamb for an hour.