How to cook lamb at home? Baranin recipes in the oven, slow cooker

Baranina is not only hearty, but also very tasty meat. From it you can cook a huge number of both original and exquisite dishes.

How to cook lamb in the oven: recipes of not complicated lamb dishes

Eurasia was the first continent on which people domesticated the sheep and began to eat meat. For many peoples, such a product is almost the only meat look that is eaten almost every day with vegetables, cereals, dough. But Baranin is far from a dietary type of meat, since it has a lot of fat, which is also tight.

However, if we compare lamb with pork, it can be noted that it is three times more quickly. If you choose not fat lamb meat, then it can be compared with beef in nutritional value. It follows from this that such meat (not fat) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin-substances that favorably and best affects the digestive process and other body systems: cholesterol, cardiovascular system. In addition, lamb has a rich set of trace elements:

• vitamin A
• vitamins B.
• folic acid - normalizes metabolic processes
• iron - improves digestion, improves blood quality
• manganese - is responsible for metabolic processes
• calcium - provides health to bones
• zinc - useful for female and male health

Dishes from lean lamb are recommended for inclusion in the diet, even in those that provide for weight loss.

Simple and original recipes for cooking lamb will help to prepare fragrant dishes for the holiday and a everyday table at home.

Lamb meat baked with spices and fresh herbs:

This recipe involves filling a piece of meat with a filling of greenery and spices, so first of all, you should start filling. The filling is quite simple:

• Heat the oil in a hot pan (you can use absolutely any) and fry it in it a finely chopped on a medium -sized bulb. You can use as white, so blue and the most ordinary on -hand. When the onion becomes soft and gains transparency, the fire is weaker
• It is necessary to add greens, finely chopped to the fried bulb. Here you are waves to use absolutely any greens, but a piquant and spicy aroma will add a mixture from: cishes, parsley, dill and green basil.Use a bunch of each greenery. Fry greens with onions literally two or three minutes-this is enough to soften it
• We transfer the greens of the onion on a separate dish and give it the opportunity to cool down a little. After that, pour one into it alone yolk and sprinkle with fine shavings of any aromatic cheese (The best option is Parmesan). The filling becomes viscous and ready for filling
• The meat is washed out and dried. Well, if your piece is a little flat, then it will be very convenient to fill it. Chop finely garlic and carrots straw. Pose several holes in the meat with a thin knife, into which pieces of fragrant vegetables are inserted. The meat is rubbed on all sides salt and pepper
• Put a layer of food foil on a baking sheet, grease it with vegetable oil. Lay the meat on the board, put the filling on top of the meat with an even layer and fold it in half. Fix the edges with a toothpick. Put the meat on a baking sheet. Bend it with lemon juice and send it to the oven
• The meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on a baking sheet and in this state is in the oven for another half an hour. After that, a piece of meat is neatly cut with plates and served to the table

Baranin recipes in a slow cooker, how to cook lamb meat deliciously?

Multicar is a special kitchen technique that can simplify the life of any housewife as much as possible. It performs the maximum of important functions: bakes, fries, cooks, soars and therefore prepare lamb in it is unusually simple. The meat that turns out in the slow cooker has special softness and juiciness, it absorbs all the added spices and releases excess fat.

It is safe to say that the lamb prepared in a slow cooker is a hearty and quite dietary dish because it is not fried in oil, but extinguished in its own juice.

Simple and tasty preparation of lamb in a slow cooker:

• First of all, it is necessary to wash a piece of meat and dry it. Since the bottom of the slow cooker is small enough, a piece of one kilogram will be plenty of to get a juicy and tasty dish
• In a separate bowl, a special sauce for meat should be prepared. It consists of the simplest ingredients: about 20 grams vegetable oil (you can use absolutely any) is poured into a bowl that should be heated in the microwave to a warm state of about 30 seconds. Add to warm vegetable oil spices: salt, pepper (black, red, white or mixture), dried cilantro and dried basil, a pinch of hops-sunels and nutmeg
• This marinade should be well coated with a piece of meat and put it on the bottom of the multicooker, pour the remaining sauce on top. You need to fry meat within an hour in the strongest mode: “baking” or “soup”. If your piece of meat is quite lean and you are afraid that it will burn without letting go of fat, you can add a little water in the process of frying
• During the frying, the meat must be turned over several times (about three to four times during the entire process). After cooking, the meat should be cut into pieces, decorated with greens and vegetable slices

How to make a delicious preparation "lamb with vegetables"? Recipe

Stuffy meat lamb with vegetables is the best combination. So, not always lean and fatty meat can balance juicy vegetables and eventually give a delicious and delicate dish. Vegetables absorb meat juices and become unusually tasty. You can use absolutely any vegetables that allows you the season, and you can cook meat both in a pan and in a slow cooker.

Preparation:

• It is best to extinguish lamb meat in a cast iron - these are dishes made of heavy cast iron and having a thick dense bottom. A very long -term temperature has been stored in such dishes, the meat is carefully extinguished and remains juicy
• A piece of meat The size of one kilogram is washed under water, dried and cut into pieces of about five centimeters. The meat should be a little fry in a conventional pan in vegetable oil to a delicate golden color. After that, pieces of oil are transferred to a Kazan (by the way, it is quite possible to use a slow cooker)
• On top of the meat, pour the remaining oil from the pan. Fire should be turned on for the average and gradually lay out vegetables
• On top of the meat, first placed rings chopped onionthen laid coarsely chopped by rings or half rings carrot,then sliced \u200b\u200bwith rings eggplant,then in circles tomatoes and on top of tomato Bulgarian pepper
• The meat will begin to let the juice and with it vegetables - water. The dishes will gradually begin to fill with liquid and when it becomes enough, the vegetables should be mixed with meat. Only after you mix everything (or at that time you start to interfere) you can add spices: salt, a mixture of peppers, hop-sunels, mustard, nutmeg, coriander, dried basil
• Stew meat with vegetables for two hours. Only this time is enough for the meat to become juicy, with a rich taste, soft and melting in the mouth. Vegetables acquire a soft look if you do not increase the fire throughout the extinguishing, then they will not suck

How to cook the lamb stewed, the rules for stewing meat

Baranin is enough fatty meat and therefore you need to stew it for a long time. Only in this way it will be able to lose all the juices, become incredibly soft and tasty. You can stew lamb in any dish. For this they will come in handy:

• Kazan
• Cast iron
• Pots with a thick bottom (or the most ordinary)
• High pans
• Badgery

It is no less successful to turn out stew, if you cook in a slow cooker. So it will turn out to be whole, soft and will have a delicious gravy.

Before starting to extinguish the meat, you need to work with it:

• Paste
• Dry
• Cut into the required size pieces
• Coat in spices or lure

The easiest and most delicious way to hit lamb:

• Meat cut into pieces sprinkled salt and pepper
• Prepares for meat special piquant marinade: vegetable oil, two or three tablespoons of lemon juice, a tablespoon with a hill of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
• The meat is covered with marinade and left for an hour in the refrigerator
• After pickling, the meat folds into the dish in which it will extinguish with the marinade and begins to extinguish over high heat
• After it boils, hold it for five minutes in this state thoroughly mixing it and only then reduce the fire and add a handful of cleaned cloves of garlic to the meat (about 7-8 pieces, do not worry, the dish will not be sharp)
• You need to stew the meat for about two hours, after which it is covered with a lid and it costs another thirty to forty minutes
• The stewed lamb is supplied with abundantly sprinkled with chopped herbs: parsley, dill, basil, cilantro

How is the lamb leg prepared correctly? What to cook a lamb leg?

Barana leg is a fairly large meat that can fit in its whole form only in the oven. The oven will contribute to the perfect preparation of this part of the body because the effects of high temperatures will allow the meat to let the juice. If you water the leg with this juice, the crust will be ruddy, roasted and gold.

Before sending the lamb to the oven, it should be marked. The marinade will give the dish many shades, a rich taste and incredible juiciness.

A magnificent taste of the dish will help to give a complete removal of all unwanted films and fat from meat. It is fat that is able to give meat an unpleasant specific smell. If you are thoroughly with a sharp knife remove all the extra fatty pieces, then guarantee a saturated pleasant taste to the dish.

Preparation of lamb legs:

• With a sharp long knife, make numerous punctures in the meat, the more, the better
• In the obtained holes should be inserted by straw garlic and sprigs of rosemary (not large). These spices will give the dish an incredible aroma and taste, as well as remove an unpleasant odor (if there are too many fat and veins on the meat)
• Grate your leg with spices. To do this, use salt, pepper, mixtures of aromatic peppers, coriander, nutmeg
• When baking the legs, it is best to use olive oil only because vegetable often burns when exposed to too high temperatures
• Heat the oven to a temperature of 250 degrees (more). The first half an hour, the leg needs to be baked at high temperatures so that the meat gains a pleasant crust
• After half an hour, open the oven, stick a baking sheet, pour the meat with the resulting fat, reduce the temperature to 180 degrees and return the baking meat again
• Bake meat at low temperature for another one and a half hours, each time you need to get the meat and water it with fat (approximately every twenty to thirty minutes)
• Do not rush after time to immediately get and serve meat. Leave him to relax for another twenty to thirty minutes. During this time, you can prepare a side dish and vegetables for serving
• Cut the slightly cooled meat into pieces for serving or serve as a whole

How to cook real pilaf from lamb? Recipe

Pilaf with lamb - the original Uzbek folk dish. Preparing it is a real art that is far from everyone. Nevertheless, lamb and rice is the best combination because cereal can absorb all the juices that the meat produces. Vegetables complement the dish with sweetness and freshness.

Such pilaf should only be prepared from round rice. Of great importance are the added spices: barberry and garlic, as well as mandatory vegetables - carrots and onions.

Preparation:

• First of all, prepare the meat for pilaf: cut it into pieces of three or four centimeters in size. Use a lamb spatula for pilaf (one kilogram) is a completely suitable part
• The meat should be folded in a cauldron or fry in a cast -iron pan, pouring more than half a glass of vegetable oil into it. Fry meat should be at high or medium temperatures
• While the meat is fried and lets down the juice, begin to clean and cut the onion. It should be cut in half rings, after which the onion falls asleep into the cauldron with meat
• The onion with meat should be thoroughly mixed and stewed in this state at a high temperature for ten minutes. During this time, carrots are chopped into cubes and is also added to dishes with meat and onions
• Turn on the average temperature on the stove and simmer meat with vegetables for about half an hour. Put the washed but not cleaned garlic head in the cauldron to give the dish the aroma
• During the extinguishing in the cauldron, spices should be added: red pepper (very little), Barberry and Zira
• The soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The fluid level should slightly exceed the rice level (somewhere by one and a half centimeter)
• Pilaf extinguishes over moderate heat for another twenty to thirty minutes, after which you should turn off the fire, cover the pan with a lid and hold for twenty to thirty minutes to “take a steamer”

How to cook delicious lamb soup, recipe for cooking

Baranina soup will become a piquant variety of daily dishes. The broth obtained from this meat is distinguished by special fat content, saturation and taste. Such soups usually harmonize with vegetables, cereals, beans and herbs. Preparing lamb soup is not at all difficult, and most importantly - not long.

Preparation:

• Clean the meat from excess films, veins and fats - this is necessary so that the broth has a pleasant aroma (you need about half a kilogram of meat)
• Baranine broth should be boiled for about ten minutes. After that, the meat is removed and the broth is filtered (although this is not necessary)
• The meat can be cut into suitable miniature pieces or left it in its original form (on a bone, for example)
• Prepare a conventional frying of one finely chopped onion and carrots in a pan, try to add not too much vegetable oil
• In a separate saucepan, boil about thirty grams of rice and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the roasting (rice must be cooked in advance so that the soup does not become too thick and cloudy)
• After you pour rice, the soup needs to be boiled for at least five Min
• After that, the soup will taste, you can add spices and grated garlic
• Cover the pan with a lid and let the soup brew ten minutes
• Finely chop the greens: parsley, dill and cilantro
• Pour the soup into the serving dishes and put the meat (if it is large, you should cut off several pieces from it with a knife)
• Sprinkle the soup abundantly and serve on the table

How to prepare a rampus from lamb correctly and tasty?

Harcho soup is the most popular among all soups. This is a hearty and greasy dish, capable of charging with energy, for a long time to quench the feeling of hunger and “make the world a little better” with its unsurpassed taste.

Harcho soup is not prepared quickly and most likely you come in handy for about three hours, but it is eaten instantly, especially if prepared on the lamb.

Preparation:

• To prepare hard, choose lamb on the bones. The bone will help make the broth rich. You need about one kilogram of meat (this is taking into account the bone)
• The meat is first thoroughly washed out, then filled in a pan with cold water and put on fire
• Wait until the broth boils over not high heat, and then remove the foam. Continue to remove foam from the broth as it appears
• In order for the broth to “find new taste shades” to add vegetables to it: one onion, one not large carrots and one small stalk of celery
• You need to cook the broth for a long time, from one and a half to two hours
• In a high pan or saucepan we heat the oil, throw one finely chopped onion in the oil, finely grated carrots, a couple of tablespoons of tomato paste, black pepper and coriander to taste. Thak and extinguish vegetables in a saucepan costs no more than seven minutes
• At this time, pour rice with cold water in a separate bowl (long -grained rice or steamed) is ideal for kharcho - in an amount of not more than 150 grams
• When the broth is ready, a frying from a saucepan is added to it and rice is poured. The meat at this time is taken out for cooling. So it will be conveniently cut into small parts
• The soup must be salt to taste, and the meat, as it cools, is disassembled into pieces and return them to the pan
• The soup reaches boiling and the fire turns off
• Let the dish stand for another twenty minutes before serving
• Before serving, be sure to sprinkle with abundantly chopped herbs (parsley or cilantro)

What is the preparation for feeding for lamb?

Since the lamb - the reserved, fatty and saturated meat, the sauce for it should be a little fresh. For sauce, greens and rich spices are better than ever. The sauce is prepared on the basis of olive oil in a blender.

Green lamb sauce:

• Pour half a glass of olive oil into a blender bowl
• Add a bunch of cilantro without legs and bundles of green basil without legs to the bowl
• Clean a few slices of garlic and put them in a bowl
• Add salt and pepper (steam chip) and nutmeg
• Add a tablespoon of lemon juice or lime juice
• Turn on the active grinding mode for a couple of minutes. During this time, greens and garlic will grind and sauce will acquire a homogeneous mass of green color
• Decorate the meat with sauce or serve it separately with a piece of meat

Red lamb sauce:

• Pour a third part of a glass of olive oil into the blender bowl
• Clean one ripe tomato from the peel and seeds, put in the bowl
• Clean one ripe bell pepper from the peel and seeds and also add to the bowl
• Add a small amount of the white part of the onion to the bowl-about 100 grams
• Another ingredient is a few cloves of garlic
• Pour spices: coriander, hops-sunels, basil, salt and a mixture of peppers
• Beat the sauce until a homogeneous mass is formed

Baranin minced meat cutlets, how to make lamb cutlets?

Baranine cutlets are a fairly unusual dish that has its advantages:

• Pleasant taste
• Situality
• Originality
• Simplicity of cooking

Preparation:

• You need a little less than a kilogram of lamb minced meat - about 800 grams will be enough (minced meat can be shifted from meat in a meat grinder)
• One or two of the average onion is added to the minced meat, chopped in a blender or on a meat grinder
• To make the minced meat delicate, a couple of pieces of loaf are added to it, soaked in a small amount of milk
• One egg will help to fasten the minced meat if you notice that the minced meat is liquid - add a couple of tablespoons of wheat flour
• Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
• Cutlets are fried as the most ordinary: balls are formed in the palms and dipped in flour. Cutlets are fried in vegetable oil

How to garnish tasty barranine barbecue?

Baranine kebab is always tasty because the meat is very oily and soft. Such meat is best suited for frying on the coals. The pleasant taste and success of your barbecue depends only on how successfully you will lure it:

• Cut the meat in large pieces of about 6 centimeters
• Place the meat in a plastic or glass container (iron is able to oxidize)
• Salt the meat to taste (sea salt is much better sored)
• Pour the oil heated to a warm state with vegetable oil (about half a glass)
• Sprinkle meat with spices: pepper, mixtures of peppers, coriander, nutmeg, dried basil
• Mix all the meat thoroughly with your hand so that the spices cover every piece
• Take apple cider vinegar and add a little meat (you can replace with lemon juice)
• Add a liter to the marinade (you can and less, if there is less meat) of tomato juice and mix completely (otherwise tomato juice can be replaced with highly carbonated mineral water)
• Barbecue marks minimally - 6 hours, but it is best if it is just in the refrigerator for the whole night

How is the lamb shurp prepared correctly?

Shurpa is the famous first dish that prepares from lamb. It is not difficult to cook it if you definitely observe the sequence and use the desired set of ingredients:

• The meat is thoroughly washed and put on fire for the broth
• Previously, soak the chickpeas at night (this is Turkish peas)
• The meat is cooked after boiling for fifteen minutes, after this time you can reduce the fire and remove the foam
• After that, an chickpeas and one piece of red chili pepper is added to the broth
• Such a broth should be cooked another hour
• A foam is removed from the broth after an hour, one bulb chopped by half rings is added to it
• Broth should be salt to taste
• Potatoes (four to five not large pieces) are cut into large cubes, and carrots (one large) rings with a width of half a centimeter
• Vegetables are sent to shurpa, and the meat is taken out in order to clean it from the bone (if there is no bone, then just disassemble)
• Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and sent to the soup. After that, it cook for another twenty minutes
• Soup can be seasoned with your favorite spices and fresh herbs. Serve shurpa is customary with chopped green onions

Video: "Shurpa is a classic recipe"

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