Most often, lamb dishes are attributed to the traditional oriental "flavor". Lamb is very popular among the inhabitants of the Mediterranean, Caucasus, East. But recently, a pleasant trend has been observed - the meat of young sheep, milk lambs and lambs, whose age does not exceed 3 years, has become a frequent guest on Russian and European tables. From this type of meat are prepared as the first and second courses, as well as snacks, salads, pastries. Lamb is considered one of the most useful and easily digestible types of meat by the human body.
Nuances and Tricks
Very often, housewives pass by recipes for mutton dishes only because they consider the taste or aroma of lamb fat unattractive. However, the problem is easily fixed if the meat is thoroughly inspected, washed, removed fat, veins and other undesirable parts before cooking. It is important to remember that lamb does not tolerate long cooking. Experienced cooks are advised to leave the meat slightly unfinished, pink in color. Oriental culinary specialists, knowing the peculiarities and choosy character of lamb, prefer to stew or cook it.
This meat goes well with:
- fruits (apples, apricots, dates, pear, quince);
- vegetables (pumpkin, tomatoes, potatoes, bell peppers, legumes, hot peppers);
- aromatic herbs and spices (marjoram, basil, oregano, thyme, coriander, garlic, zira, ginger, rosemary, parsley, thyme, dill);
- various types of cheeses, sauces and wines (dry red, dry white).
Lamb with quince
This is a very simple recipe for a lamb dish, which is mainly prepared in a cauldron. If there is no opportunity to do cooking in nature, then instead of a fire and a cauldron, you can use an ordinary deep pan with a thick bottom and a gas stove. Spices for the dish are selected at the discretion of the hostess, but the use of zira is mandatory.
Products
For this dish you will need:
- 1.8 kg of lamb;
- large carrot;
- several onions;
- bell pepper;
- spices for mutton ;
- quince - 3 pcs;
- 1 tbsp. dry wine;
- pinch of zira;
- butter.
How to cook
For the recipe, it is recommended to use lamb on the bone. Pieces of meat are cut off directly from the bone, and the latter are sent to a small pot for cooking the broth. Do not forget to add bay leaf, a small onion, a pinch of salt and peppercorns to the broth. Cooking time is about an hour.
Quince is cut into quarters and even in half. Seeds and core are removed. We make thin straws from carrots and pepper. Of onions - half rings. Oil is poured into the cauldron first, in which the quince will fry in a few seconds. It is important to remember that the ingredients are added to the oil only after it has thoroughly warmed up. You can add a small spoonful of spices, a pinch of salt. When the quince is fried, remove it on a plate. We spread onion, carrots, pepper in oil. The interval between adding a new portion of vegetables is 2-3 minutes.
After 10 minutes of quenching, pour a glass of wine into the cauldron and evaporate half. We spread the meat, add spices and broth. Stew the lamb for about 15 minutes, then send vegetables and quince to it. Keep on fire for about 10 minutes.
Lamb leg with beans
Legumes go well with this type of meat. We offer you an interesting, but very easy to prepare recipe for lamb dishes. With a photo and a detailed description of the cooking process, it will be easier for beginners to master the recipe. Cooking will require an inexpensive and affordable set of ingredients.
What do you need for cooking
You will need:
- lamb leg - 2 pcs.;
- 800 ml of broth;
- 700 g of white beans;
- 120 g of sun-dried tomatoes;
- 320 ml of red wine;
- lemon, rosemary, thyme, red onion, parsley;
- garlic;
- salt.
The way to cook lamb dishes
Cooking begins with cutting the main ingredient. The lamb leg must be washed, cut off excess pieces of fat, make about 15-17 cuts. A small clove of garlic is placed in each of them. You can put half a clove, a fourth part (everything will depend on your love for this fragrant product). The entire surface of the legs is rubbed with salt, pepper and spices.
In order for the meat piece to turn out soft, juicy and tender in taste, prepare the marinade. Mix the wine, zest and lemon juice, olive oil, thyme, dry parsley, rosemary, a pinch of salt. Pour the mixture and leave the dish in a cold place for 3-4 hours.
After a good and long pickling, the meat pieces must be transferred to a large baking sheet or baking dish. Add the rest of the aromatic herbs on top of the meat, sprinkle with spices, stack large onion rings on the sides. In the oven, which was heated to 220 degrees, the meat is about 20 minutes. Then we reduce the fire a little, take out the baking sheet and add the broth, beans, tomatoes. Tomim is a simple lamb dish for another 15 minutes. We spread the meat with legumes and vegetables on a flat large plate, decorate with fresh herbs.
Lamb on the bone pilaf
Agree, leading conversations about a variety of recipes that are generally available and easy to prepare with photos of mutton dishes, you can not help but discuss the most popular of them. We are, of course, talking about pilaf in a cauldron. Experienced housewives say that pilaf is not just a tasty, aromatic, hearty and nutritious dish, it is a great summer alternative to barbecue. You can cook it both on the street and in the house.
List of Essential Ingredients
So, we will prepare:
- lamb on the bone - 1.2 kg;
- 3 large onions;
- carrot;
- 560 g of rice;
- 3 large heads of garlic;
- water
- spices for pilaf (zira, ground garlic, hot chili pepper, paprika);
- salt;
- butter.
Description of the cooking process
As already noted above, all prepared products are laid out in the cauldron only after the oil is well calcined in it. As soon as a light haze begins, send the onion rings. After a couple of minutes - slices of carrots. We take out the fried vegetables, put in their place portioned meat slices. Fry it over very high heat until a fragrant, golden crisp is obtained.
We return the vegetables to the cauldron, pour the required amount of rice and add water in the calculation of one to one. Do not forget to pepper the lamb dish, add aromatic spices, garlic, dried herbs. Simmer for about 40-50 minutes. Once all the water has been absorbed into the rice, you can turn off the pilaf. Leave the dish alone for 5-10 minutes. Serve with vegetables and fresh cilantro.
Lamb dumplings
Dumplings - another very popular and popular recipe for culinary experts from around the world. This lamb dish is not only very quick and easy to prepare, but can also play the role of both a first and a full second course. Dough for dumplings, you can take a ready-made store, so as not to spend a lot of time on its preparation. If the hostess has the skills to cook dumplings, then you can choose the home option.
What products will be required
The ingredients are usually as follows:
- dough packing;
- 470 g of mutton;
- 5 onions;
- 140 ml of water;
- green onions;
- ground black pepper;
- salt.
How to cook
We start cooking this delicious lamb dish by chopping meat. We pass it through the meat grinder 2 times, adding onions on the second circle. In minced meat you can put not only salt and pepper, but also green onions. Thoroughly knead the mass until smooth.
Roll out the dough into a thin layer. Further work can go in two ways. If the house has a special device for cooking dumplings in the form of a circle with holes, then you can use it. If there are no dumplings or just want to get an option, which is popularly called “manual modeling”, then we go along the second path. The rolled formation in this case is cut into a large number of identical squares. In the center of each of them is placed a piece of minced meat. Fold the square in half diagonally, carefully fasten the edges together.
140 ml of water must be poured into a small pan, add salt and pepper with peas. Bring the water to a boil. We send dumplings to boiling water. Thin homemade hand-made dumplings are prepared very quickly. The average time is 3-4 minutes. We take out the dumplings with a slotted spoon, spread on a plate, decorate with green onions, a slice of butter or mayonnaise sauce with garlic.
Honey lamb ribs
We have already offered many tasty and quick to cook homemade lamb dishes. However, one cannot but include lamb ribs with honey in this list. The recipe has several versions of cooking, the hostess will be able to choose the most convenient from her point of view. Someone is cooking ribs in a pan, stirring constantly and following the dish. It is more convenient for someone to put them in the oven and forget about cooking for 30 minutes. Some housewives add spicy paprika to honey marinade, while others prefer sweet and sour sauces. For starters, we recommend pickling ribs in a mixture of garlic, soy sauce, liquid honey, lemon juice and paprika. If you want to add a spicy note, then just sprinkle the meat slices with hot red pepper.
Essential Ingredients:
- 2 kg of mutton ribs;
- 35 ml of soy sauce;
- lemon;
- 65 g of liquid honey;
- salt;
- spice;
- 3 cloves of garlic.
How to cook a dish
We put chopped lamb ribs into portioned pieces in bulk dishes. Add lemon circles, a little salt, soy sauce and honey. Mix thoroughly directly with your hands so that the sauce evenly covers all the meat pieces. Sprinkle generously with ground paprika, squeeze the garlic cloves and mix again. Cover the container with a lid, leave to marinate for one hour. The longer this process takes, the richer the marinade, the tastier the dish will turn out. We do not save on spices or time.
Cover the baking sheet with foil completely. We place lamb ribs on it. Someone wraps each rib in foil, other housewives simply cover the layer of meat with a second layer of foil. Which option you choose, decide for yourself. The main thing is that the ribs are hidden from the fire of the oven under a layer of foil. We set the temperature to 220 degrees. We notice 50 minutes. The dish is served with crisp rice, light vegetable salad or mashed potatoes.
Today we have offered the simplest recipes for lamb dishes, which are possible for every housewife, even a young one and just starting her culinary journey. Enjoy your meal!