Properly cooked lamb meat has an amazing taste. Especially if it is cooked in one piece and in the sleeve. Thanks to baking, not only its true aroma and taste, but also all the useful components are preserved in the sleeve. Imagine some recipes for cooking leg of lamb in the oven. Your family and guests will love this dish.
Baked lamb leg in a sleeve with herbs and wine
For cooking:
- leg of lamb;
- garlic;
- dry red wine - 1 cup;
- salt, dry rosemary, pepper, nutmeg.
First you need to take a leg of lamb, wash and clean it. Then make cuts with a knife and stuff with garlic. Put the leg of lamb in a large bowl and rub it with herbs, salt, pepper. Now put in a baking sleeve and before you tie the other edge, you need to pour in a glass of wine. After that, close the second edge of the sleeve and let it brew for about an hour, while periodically turning the leg of the lamb. Then put in the oven for about an hour, depending on weight. Count on about 1 hour of baking per 1 kg of meat. It turns out very tasty and aromatic due to garlic and herbs lamb leg. How to cook it in other ways - more on this later.
Baked lamb leg in a sleeve with prunes
Structure:
- pitted prunes - 0.4 kg;
- leg of lamb - 2 kg;
- salt, olive herbs, pepper, dry ginger.
This recipe is also quite simple. The most important thing is to choose a good lamb leg weighing about two kilograms.
First you need to grate the meat with a mixture of garlic, salt, pepper, Provencal herbs, ginger. Now we are looking for gaps in the leg where you can put the prunes. Then we put the leg in the sleeve and knit well on both sides. Then heat the oven to 185 degrees and place the meat on a baking sheet. Bake the dish for about an hour and a half. When the meat is ready, you need to remove it and wait until hot steam comes out of the sleeve. And only then get it out of the sleeve. Served hot mutton with prunes. The amazing taste of tender meat will surprise all your guests and family. Enjoy your meal!
Baked lamb leg in a sleeve with a side dish
For cooking:
For filling:
- pork fat - about 320 g;
- sesnok - 2 heads;
- dry rosemary, thyme, salt.
For rubbing:
- Prets black and red ground, dry garlic, salt, rosemary, thyme;
- vegetable oil.
For garnish:
- potatoes - 1.4 kg;
- onions - 320 g;
- salt pepper;
- red pepper - a couple of pieces;
- vegetable oil.
The leg of the lamb should be cleaned from the films, then washed and dried with a paper towel. Then prepare the filling. To do this, cut fat into cubes and place it in a bowl. Add extruded heads of garlic, rosemary, salt, thyme and mix thoroughly here. Then make small punctures in the leg with a knife and stuff them with a mixture of lard and spices. Then squeeze a head of garlic into a cup, sprinkle it with pepper, salt, add rosemary, vegetable oil , thyme and mix everything well. Carefully rub the resulting leg on all sides. Now cover it with foil and leave to marinate for a couple of hours. It is best left overnight so that the baked lamb leg in the sleeve is soft and fragrant.
While the lamb is marinated, you should start cooking the side dish. First you need to peel the potatoes and cut it into slices. Then pepper and salt, add oil and a couple of red peppers. So that the dish does not turn out very sharp, you do not need to cut the pepper, but place it whole. Now put the pickled leg in the sleeve on a baking sheet, and place the potatoes around. Tie on both sides. Then make a couple of punctures with a toothpick in the sleeve so that it does not tear during preparation. Baked lamb leg in the sleeves is cooked at 210 degrees for several hours.
As you can see, the lamb leg, the recipes of which are presented above, is very simple to prepare. But it turns out the dish is very, very tasty and nutritious!