Lamb meat is very tender, but at the same time it also has a very piquant taste. Dishes from this meat can be found in recipes of almost any cuisine in the world. The meat of a very young lamb, not more than three months, is especially appreciated. It does not have a pronounced smell (unlike lamb), has a softer and more delicate texture. Learn how to cook lamb meat from recipes that you will find next.
Lamb in wine
Ingredients:
- lamb meat - 1.5 - 2 kilograms;
- onions - 3 heads;
- zucchini - 1 medium-sized piece;
- garlic - head;
- rosemary - a teaspoon;
- pepper and salt;
- juice of one lemon;
- vegetable oil - a couple of tablespoons;
- dry red wine - 400 ml.
Cooking steps
There is an incredible amount of information on how to cook baked lamb. The composition of vegetables and spices can be completely different, but the cooking process in many recipes will be similar. If you master it, then, changing spices and other ingredients, you will create more and more new dishes.
First you need to prepare the lamb meat. Rinse it under the tap and dry well with napkins or a paper towel. You don’t need to cut it, just place the whole in a large pot, sprinkle with chopped rosemary leaves and put a few chopped cloves of garlic.
Cooking marinade. It is best prepared in advance. We mix wine, oil and lemon juice, pour meat with this marinade. We put the lamb meat in the refrigerator for at least 12 hours (you can keep the day).
Prepare any vegetable broth in advance.
After pickling, take out the meat, dry it, season with pepper and salt. You can grate with spices to taste. Now put the meat on a baking sheet and send it to the oven, preheated in advance to 180 degrees. The meat should be there for at least 45-50 minutes. Why was the broth needed? Just now, it will be needed to water the meat so that it does not dry out and does not become too harsh.
After 45 minutes, turn the meat over and stew the same amount, not forgetting to pour the broth. During this time, you can cook a side dish. Cut into zucchini circles, and onions - not very large cubes. Fry the onion in oil and add the zucchini there. Cook no more than ten minutes.
The meat is ready. We get it, and the liquid that was formed from fat and broth is drained and filtered. Wrap the meat in foil and return it to fade in the oven for fifteen minutes. Prepare the sauce from the drained liquid - you need to boil it, sprinkled with pepper and salt. We take the meat out of the foil, cut it into portions, arrange it on plates, adding a side dish. The sauce is served separately.
Fried lamb
We will need:
- kilogram of lamb meat;
- 30 grams of ginger;
- 4 cloves of garlic;
- a pair of rosemary branches;
- a tablespoon of honey;
- 100 ml of soy sauce;
- 3 tablespoons of vegetable oil;
- a teaspoon of ground pepper (black).
How to cook?
Chop the lamb meat into pieces, cutting a little between the bones.
Pour soy sauce into a deep pan, put honey and peeled ginger, previously ground in a blender. Add rosemary and mix well. If you want, you can also add wine vinegar, mustard or red wine. Put pieces of meat in this marinade. Mix with your hands and leave to marinate for a period of five to twelve hours in a cold place.
Pour oil into a skillet and heat well. When the oil is hot, put the pieces of meat there and fry for about four minutes over low heat. Sprinkle with pepper. Peel and slice the garlic in half.
Turn the meat over. Add garlic to the pan and fry the meat for another four minutes. How much to fry on time? At your discretion: if you like well-done, then you can increase the cooking time.
Cooking the lamb sauce. In the meat marinade (steamed), add a little oil (olive) and chopped onion. Five minutes we keep on fire.
Spread the meat on a plate and serve with sauce. Garnish can be anything.