To take a confident place on our daily lamb table is prevented by a characteristic smell. Rather specific and stable, it seems to be able to spoil any dish. But, according to experienced chefs, you can fight it. Some housewives prefer to soak this meat before frying it or stewing it. This is not the only way.
Technique for preparing lamb at home
- Choose the meat of a young lamb, if you do not tolerate the characteristic "flavor". It is completely absent in animals of dairy "maturity", that is, lambs up to 3 months of age. This product has many other advantages. For example, the fat of young lamb contains valuable nucleic acid, so such a lamb in the oven in the foil will be tasty and healthy. During baking, this fat is evenly distributed throughout the carcass, literally sealing the juices inside. Because of this, neither pickle nor use any spices other than classic salt and pepper are not needed here. The product also has a disadvantage. Firstly, its price is 2 times higher than mutton of a different age, and secondly, it is impossible to cook, for example, mutton ribs in the oven, since the recipe usually requires the use of ribs of a large lamb. But the lamb stew will turn out amazingly.
- If it is impossible to purchase a lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced - boil the meat or at least soak it, and then bake it. It is better to cook meat until half-cooked. This is a good solution for dishes where a “piece” is not required, for example, for lamb in a pot in the oven. But to hope that the smell will go away completely is not worth it. It will become much less pronounced, but still preserved. The neck is well suited for stewing in a cauldron. Stew on low heat. The ram filet is stewed quickly enough. Steaks are also better to fry after processing the meat.
- Always pickle non-lamb meat. When asked how to marinate lamb for the oven, professional chefs recommend adding zira to it. This oriental spice has a subtle but rich aroma that can cope with a mutton "darling". Other Caucasian spices are suitable, for example, cilantro, parsley, suneli hops, caraway seeds. They should be mixed with oil (vegetable), garlic, pepper. In such a marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven like tomatoes, which can be used both in the marinade and in the cooking process.
- Lamb on the bone does not need to bake until dry. Evidence of its readiness is pink juice, which is released when the carcass is punctured. Overdrying the meat on the bone, you get tough meat.
Lamb up sleeve step by step
The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the shell, the carcass will not lose a drop of juice, prepare much faster, become soft. This technique can be used for baking lamb leg, tenderloin, that is, large pieces of mascara.
Use:
- ram - up to 1.5 kg;
- onion - 2 heads;
- garlic - 4 cloves;
- bay leaf, oregano, black peppercorns, basil;
- olive oil;
- hot pepper - 1 pod;
- wine vinegar - ½ teaspoon.
Cooking
- Prepare the meat, stuff it with chopped garlic and lavrushka (break the leaves into crumbs). Rub with pepper, salt.
- Make a fragrant mixture of olive oil, vinegar, herbs, hot peppers and peas, rub her meat.
- Chop the onion rings, lay in the sleeve. Put the meat on the onion “pillow”, shake and put in the refrigerator. Such a piece requires 4 hours for pickling and another 3 hours for baking. The oven temperature is 200 °.
Quick and tasty recipes at home
We also offer other solutions, such as delicious and quick cooking of juicy lamb flesh in the oven at home. You will like lamb with potatoes in the oven and with dried apricots. You can choose the meat to taste - both the neck and the back are suitable, although ham is more often chosen. It is easy to prepare, simple and practically takes no time.
Lamb baked in the oven with vegetables as in the photo
You will need:
- lamb meat - 500 g;
- potatoes - 5 tubers;
- carrots and onions - 1 head each;
- tomatoes - 3 pcs.;
- vegetable oil and any spices;
- water - half a glass;
- salt and pepper.
Cooking
- Sprinkle the meat with salt, pepper and selected spices.
- Cut vegetables coarsely.
- Fold the meat and vegetables into a mold, sprinkle with vegetable oil and pour water.
- In a preheated oven to 200 ° set the form, cover it with foil.
- After 1.5 hours, remove the foil and let the dish brown.
Lamb with dried apricots
Use:
- lamb meat - 3 kg;
- lamb broth - 600 ml;
- apricots or dried apricots - 100 g;
- garlic - 3 cloves;
- rosemary (dried or twigs);
- olive oil - 3 tbsp. spoons;
- flour - 1 tbsp. spoon.
Cooking
- Grease a mutton carcass with oil. Using a deep knife, apply deep cuts across the entire surface.
- Mix garlic with dried apricots (finely chop), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
- Preheat the mold in the oven, put the meat in it. Bake it for 2 hours. Readiness should be checked by piercing the meat. If you see pinkish juice, you can remove it from the oven.
- Prepare the sauce: use the fat from the mold, combine a small portion of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour the meat with this sauce while serving.
Now you know how to cook lamb in the oven without a smell and make it tasty. Our recipes for lamb in the oven will help to decorate your table on a holiday, and everyday dinners will make delicious new!
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