Those who are wondering how to cook lamb tasty can be recommended to bake a lamb leg in the oven in the sleeve. The lamb meat cooked according to this recipe is soft, juicy, and besides, it retains all the beneficial properties. The aromatic leg of lamb, baked in the oven, can be served both cold and hot and can be a decoration for everyday meals, and the main dish of a festive feast. There are some prejudices against this meat, its dietary properties. But the leg of lamb baked in the oven in foil or sleeve is much more useful than pork baked in this way.
Pick your recipe
You will need
- - lamb leg, weighing about 3.5-4 kg;
- - water - 3 l;
- - snow-white wine vinegar - 3 tbsp;
- - a pair of heads of garlic;
- - salt and favorite spices to taste.
Instruction manual
1
You can bake a lamb leg whole, or you can chop it into pieces. In the first case, the dish will look more spectacular on the festive table, and in the second, the process of pickling meat will take less time, as well as the cooking process. Regardless of the method of preparation, the lamb leg should be thoroughly washed under a stream of running water and all bone fragments should be completely removed.
2
To cook lamb tasty, it is pre-marinated. The lamb marinade uses a mixture of water and wine vinegar, which are poured into a deep marinating bowl. The lamb leg goes there for 6-8 hours. During this time, the meat will become very tender and lose its specific smell.
3
Another way to marinate lamb, to make it soft and tender is to soak it for about 10 hours in a mixture of dry red wine, cut into rings of onion and aromatic spices.
4
To make lamb soft, it needs to be cleaned of all films and fat, it is advisable to use a well-sharpened knife for this process. This must be done because the films become hard during the preparation process and can ruin the taste of the dish.
5
Next, you need to mix salt and pepper in a separate plate, as well as peel the garlic and cut it into small plates, which will later be stuffed with a lamb leg.
6
In the lamb leg you need to make very deep cuts with a long and well-sharpened knife. In each of these punctures, you need to pour a small amount of a mixture of pepper and salt and put a plate of garlic. After that, you need to rub the lamb leg with salt and selected spices, for which you can use zira, star anise, savory, a mixture of peppers, coriander or paprika in powder, as well as juniper berries and bay leaf. If the incense is selected as a spice, then its stars should be placed on top.
7
Prepared lamb leg should be placed in a large sleeve, the edges of which are fixed with clips. If there are no clips on the farm, then the edges of the sleeve can simply be tied in knots. Already packaged in a sleeve of mutton should stand at room temperature for a couple more hours in order to fully marinate. During this time, you can warm the oven to 200 degrees.
8
Lamb should be baked at the indicated temperature for two hours. Then you need to make a longitudinal section on the sleeve, turn the edges off and once again put the meat in the oven, now in order to make it brown.
9
Baked potatoes or mashed potatoes, or a salad of vegetables, is ideal for a ready-made mutton leg as a side dish.
note
The total number of spices in order to pickle lamb should not exceed 1 tbsp. l., so as not to interrupt ultimately the natural aroma of meat.
Useful advice
Determine whether the lamb leg is ready by piercing it with a knife. If it easily entered the meat, and clear, but not pink juice flows from the puncture site, then the oven can be turned off.