Oven recipes for lamb leg with vegetables and aromatic herbs

Of the whole carcass, the lamb leg has the least amount of fat, so for the first acquaintance with this meat, you can confidently choose it. When buying, pay attention to the color of the product: the fat should be as light as possible! If it is yellow, cook the lamb dish at least in the slow cooker, at least in the oven, but as a result, you are unlikely to be able to enjoy it due to the specific pungent odor. Also, before putting the bake of the lamb, you can pre-marinate it, you can use the marinade any, according to your taste. Perhaps every housewife has her own proven method of pickling.

The secrets of baking a ram

1. The ideal taste without a characteristic odor is the delicate meat of a milk lamb. But it is difficult to buy it (deficit), but it costs more than ordinary mutton. Therefore, your attention should attract animal meat up to 18 months. It can be determined both by the light color of the fat, and by the gentle tone of the muscle fibers themselves. If they are saturated red, brown - the animal is old.
2. Before cooking a lamb leg in the oven, the recipe always requires rinsing it in hot water (so you wash away the dirt adhering to the surface layer of fat) and remove the maximum fat from the meat, leaving it a thin even layer throughout the piece. So you protect the dish from dryness. A good decision on how to cook a lamb leg in the oven is to use a culinary sleeve or foil. So the lamb shank in the oven in the foil will be evenly fried in its own juice, while fat will leak from an unclosed piece.
3. If you want to keep the maximum juice in the dish, do not make punctures for stuffing meat. Through these cuts, the slice will lose more tasty juice than required.
4. The time required to prepare the leg depends on its weight. You can calculate it like this: for every kilogram of carcass it takes 40 minutes in the oven and another plus 20 minutes extra. If you have a culinary thermometer, it’s even easier - install it in the thickest part of the piece. The temperature inside of 65 degrees is an indicator of the readiness of the dish.
5. To improve each recipe for cooking lamb legs in the oven, rosemary will allow. It is this spicy herb that blends perfectly with this meat. Be sure to add it when cooking lamb with a piece of fresh (twigs) or dry.
6. When the cooking time has passed, do not rush to chop the meat. A piece is required to stand for 20 minutes, so that the juices inside it are evenly distributed. So you get a dish of perfect tenderness and high taste.

Aromatic Herb Recipe

This dish can be cooked in a sleeve or on a wire rack. The lamb leg baked in the oven in the sleeve will turn out more juicy (as in the photo). And along with the meat on the grill, you can simultaneously bake delicious potatoes.

So you will need:

• lamb leg - weighing 2 kg;
• rosemary twigs - 5 pcs.;
• dried juniper berries, Provencal herbs, peas;
• garlic - 10 cloves;
• olive oil;
• salt.

Cooking

1. Grind dry spices into crumbs, mix with finely chopped garlic, rosemary and oil.
2. Peel the leg of excess fat, rub with a fragrant mixture, sprinkle with salt.
3. Wrap in a bag, refrigerate for 4-12 hours.
4. A few hours before cooking, remove your leg from the refrigerator and let stand at room temperature.
5. Lay on the wire rack, put in the oven, preheated to 230 °.Below, set the pan where the fat will drain. Pour some hot water into it, as well as a glass of white wine, which will give the dish a luxurious aroma.
6. How much to bake shank? Bake for 10 minutes, turn over. Hold for another 10 minutes and lower the temperature to 180 °.
7. If you plan to serve a dish with potatoes, cut it into thin circles and place in a baking sheet under the wire rack, with a sprig of rosemary. It will be baked in mutton fat and will become incredibly tasty.
8. After 1.5 hours, remove the leg from the oven, wrap it in foil and leave for 20 minutes. When the meat is relaxed, it can be served to the table.

Recipe with vegetables

For the lamb leg with vegetables, baked in the oven, you can use various combinations of side dishes: eggplant, bell pepper, tomato. We offer a simple and tasty option with small potatoes (if young, you can leave it in uniforms) and carrots.

You will need:

• lamb leg - 2 kg;
• garlic - 1 head;
• rosemary - needles with 5 branches;
• salt - Art. spoon;
• black pepper - 2 tsp;
• potatoes - 900 g;
• carrots - 500 g;
• olive oil.

Cooking

1. Rinse and dry the leg, rub it with pepper, salt. Stuff with garlic and rosemary. Leave in the refrigerator for 2 hours.
2. Remove from the cold at least 1 hour before sending to the oven. Put potatoes in the form of tubers, large pieces of carrots, grease them with olive oil, add salt. Lay the lamb leg on top.
3. Warm the oven to 200 °, bake for 25 minutes. Then you should lower the temperature to 160 °, and simmer the meat for a little over an hour.

During cooking, tasty juice stands out, which you can use as an ideal sauce for a vegetable side dish. Cut the leg into thin slices and serve with vegetables.

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