Grilled lamb - a dish that deserves special attention! Today, almost every house has an electric grill or oven with this function, and all this helps to diversify the table! We suggest preparing mutton meat in a grill oven or in a similar frying pan, any of these methods will do. We have prepared for you a description of the best marinades! In the article you will find recipes for grilled mutton in pieces or in the form of delicious sausages!
Simple recipe
Not everyone will undertake to cook lamb, because this meat requires special preparation to get rid of a specific smell. But everything is not as complicated as it seems. If you buy bright or lamb meat, you don’t have to soak it. If you are "lucky" to purchase the meat of an adult sheep, then you just need to send it for a few hours to soak in milk or in salt water - the easiest ways! Today we will cook grilled lamb. The marinades that we offer in the publication will help to prepare delicious meat, which will turn out to be very aromatic and tender.
Ingredients:
- two mutton steaks;
- a bunch of mint and parsley;
- a sprig of rosemary;
- two cloves of garlic;
- ground pepper mixture;
- three tablespoons of olive oil;
- salt.
Grilling lamb steak
- First of all, we offer to rinse the meat, dry it with a towel. Next, you need to beat off the steaks on both sides so that they are better fried if you are going to cook in a pan.
- Parsley, rosemary and mint need to be chopped finely. Sell garlic through a press. Mix these ingredients, add olive oil - if not, then use sunflower. Salt a little.
- Lamb chunks should be grated well with the resulting marinade. Cover the steaks with cling film, leave to soak in aromas for an hour.
- Fry the lamb in a grill pan on both sides to a beautiful crust.
Any sauce can be served with meat. Tomato, creamy, and just mustard will do - all according to your personal taste preferences!
Grilled lamb in spicy lemon marinade
The recipe is simple, but takes time. In order for the grilled lamb to turn out exactly as intended by prescription, you will need to pickle it in the proposed marinade for at least eight hours. That is why this dish is not suitable for cooking in haste, but is suitable for serving on the festive table, meat will certainly be appreciated!
Ingredients for cooking:
- kilogram of lamb;
- three onions;
- three cloves of garlic;
- a bunch of mint;
- three tablespoons of sunflower or olive oil;
- allspice and salt;
- lemon.
Cooking meat in lemon-spicy marinade
The preparation of the marinade will take no more than ten minutes, and it can be safely called fast.
- Garlic must be pressed through a press, add vegetable oil.
- Finely chop the mint, send to the garlic, squeeze the lemon juice there.
- Cut the meat in portions, salt and pepper.
- Cut the onion into rings, add to the meat. Next, you need to crush the meat with onions with your hands so that the juice appears.
- Rub pieces with marinade made from lemon juice, peppermint and oil. Wrap with cling film, or cover with a lid on a bowl in which the pieces will marinate.
- As already written, it is necessary to insist lamb in such a marinade for at least eight hours.
Grilled lamb after marinating quickly, only 15-20 minutes will be enough.
Rack of lamb
This dish will appeal to many because of the spicy taste of meat. The lamb itself is very tender, juicy, aromatic, and all thanks to the sauce in which it will be pickled. Grilled lamb in this way can be safely set on the table for treating guests, they will definitely appreciate your culinary abilities! From the table, this meat is sorted into two accounts, so we recommend cooking a little more so that everyone ate plenty!
Will be required for cooking:
- kilogram of lamb loin;
- half a glass of soy sauce;
- two tablespoons of honey;
- two tablespoons of mustard;
- ginger root or 3 cloves of garlic;
- a sprig of rosemary;
- salt and allspice.
Prescribed ingredients are calculated for four servings.
How to cook a rack of lamb?
- The loin must be cut portionwise, on the bones.
- Ginger needs to be peeled, cut into pieces, and then chopped in a blender. If you use garlic, then pass it through a press.
- Mix chopped ginger or garlic with soy sauce, honey and rosemary. If honey is sugared, you will first need to melt it in a water bath.
- Add mustard, salt and allspice to the marinade.
- Pieces of lamb need to be washed, dried with a paper towel, then grate well with marinade. Leave the meat in the marinade for several hours, ideally at least four.
- Bake the lamb in the grill oven, or fry on both sides in a grill pan.
Ideally, such meat will be combined with boiled potatoes or mashed potatoes, rice, risotto, pasta or just with a salad of fresh vegetables. The lamb is juicy, soft, so it is not necessary to separately prepare the sauce for serving!
Lamb in kefir marinade
You can’t ignore such a marinade if you are going to grill lamb. Thanks to kefir, the meat will become incredibly tender, juicy, and it will take only a few minutes to fry. The minus of the recipe is a long pickling, about 12 hours. But this time is worth the result! Try to cook this delicious dish at least once.
Ingredients:
- kilogram of lamb;
- liter of kefir of any fat content;
- a sprig of rosemary;
- a bunch of parsley, as much dill;
- three onions;
- two cloves of garlic;
- salt and ground pepper - any.
Absolutely any mutton meat, even an adult male, will do for such pickling. You do not need to soak, kefir and greens will save the meat from a specific smell. So if you bought "flavorful" meat, then take note of this recipe!
Cooking lamb in kefir marinade
Every time you cook lamb, be sure to remove all fat, even if you cook bright or lamb. All the unpleasant odor is concentrated in fat, throw it away without thinking!
- Once the meat has been processed, cut it into thin steaks - 2.5 or 3 centimeters thick. You can beat off the meat slightly, so it will turn out even softer. Be sure to wash the pieces and then dry.
- Onions need to be peeled, then pass through a meat grinder, or chopped in a blender.
- Mix kefir, onion gruel, chopped rosemary, parsley, garlic. Salt and add pepper or any of your favorite seasonings.
- Rub each piece of lamb with marinade, then soak in it. Cover the bowl with foil, put in the refrigerator for 12 hours. Pickling time is better not to reduce, but you can keep it longer.
- On each side, lamb must be grilled for only 5-6 minutes. This will be enough so that the meat is fried inside, and a beautiful, fragrant crust is formed on top.
Serve the meat hot, with or without any sauce. Garnish at your discretion, or you can even do without it!
Grilled lamb sausages
Why not grill home-made meat sausages? Only lamb sausages for frying will turn out to be greasy, so we suggest making a mixture of minced meat from lamb and chicken. It will turn out very tasty!
What will be needed for cooking?
- A pound of lamb - pulp.
- A pound of skinless chicken.
- One hundred grams of chicken liver will make sausages more tender, but you can also not add it if it’s not available, or you just don’t like offal.
- Bulb.
- 5 cloves of garlic.
- Ground coriander - a pinch.
- A bunch of parsley.
- A pinch of zira.
- Salt and ground pepper mixture.
- Pork intestines prepared for stuffing.
- A quarter cup of ice water, a few ice cubes.
Cooking sausages
There are no difficulties in cooking! Follow the instructions:
- Scroll the lamb, chicken and liver through a meat grinder with onions, garlic.
- Finely chop the parsley, add to the minced meat. Add salt and pepper, cumin and coriander.
- The ice needs to be chopped finely, add to the minced meat along with ice water, mix well.
- Stuff the intestines with minced meat, dressing with a thread every 15 centimeters.
Grill sausages, serve with sauce!