Loin is one of the most tender parts of lamb. Therefore, it is often used in cooking. The meat is tender and soft. Baked lamb loin in the oven is considered one of the most popular dishes. There are a lot of cooking options for this dish, each in its own way is good. To create this culinary miracle, very few ingredients are required, the most important of which, of course, is meat.
Tasty and beautiful
Lamb loin, cooked according to this recipe in the oven, turns out to be tasty, tender and beautiful. Take two good pieces of meat, about 300-400 grams each, 500 grams of medium-sized young potatoes, 250 grams of cherry tomatoes and green beans, two teaspoons of sugar, zest of half a lemon, spices, 50 grams of butter, a little olive oil and greens parsley (two tablespoons). First, rinse and dry the meat. Then rub it with salt and pepper.
We spread the loin on a hot frying pan and fry each piece from all sides. Next, transfer the meat to a baking sheet and send it to the oven for 30 minutes (temperature 120 degrees). During this time, you need to peel the potatoes and place it in boiling water for 20 minutes. We do the same with beans, only the cooking time will be only 10 minutes. We discard the beans in a colander and fry in olive oil. Then add cherry tomatoes and a little chopped garlic to it. In a separate container, melt the vegetable oil with sugar and caramelize the potatoes, which must be cut into pieces, if the tubers are large, until a beautiful crust is formed. Lamb loin during this time will be almost ready. We get it and rub it with a mixture of lemon peel, olive oil, pepper and salt. Put the baking sheet in the oven for another 25 minutes. Serve the meat, cut into pieces and garnish with vegetables.
Lamb loin in foil
Meat cooks faster in foil even faster. Lamb loaf, the recipe for which is simple, turns out to be very tasty and tender. Take two kilograms of lean meat, two cloves of garlic, three medium onions, two glasses of milk, 3-4 stalks of leeks, parsley, spices and a little Tabasco sauce. First, prepare the meat.
It must be washed and soaked in milk for one day. Then cut the garlic into thin strips and stuff the loin with it. Finely chop the onions and carrots. Rub the meat with salt and pepper, sprinkle with vegetables, sprinkle with Tabasco sauce and wrap in foil. Lamb loin will be ready in two hours. When serving, it must be decorated with greens and vegetables. This dish is perfect sauce based on sour cream and sour apples.
Original recipe
As you know, lamb goes well with beer. The marinade, in which the meat is kept before cooking, makes it soft and aromatic. Lamb on the bone, the recipe for which does not require special ingredients, will be the main dish of the feast. Take 1.5 kilograms of good meat, two cups of sour cream, 300 milliliters of beer, a tablespoon of melted butter, two large spoons of flour, 300 milliliters of water, a bay leaf, two onions, a little rosemary, salt and pepper to taste. We start with the preparation of the marinade.
We mix beer, water, chopped onions, rosemary, bay leaf and boil. Pour meat with hot marinade and leave for 12 hours. From time to time, we turn a piece so that the loin is well saturated. After that we get the meat and carefully dry it with a paper towel. Then we rub it with salt, melted butter and pepper. Lamb loin should be cooked at a temperature of about 180 degrees. It must be periodically watered with excreted juice. After 1.5-2 hours (depending on the size of the piece), the meat will be ready. Next, sprinkle it with flour and pour sour cream. Reduce the temperature to 140 degrees and fry the lamb for about 30 minutes. When serving, pieces of loin are watered with the juice released during frying.
Piquant taste
Lamb loin, the recipe for which will be offered later, has a spicy taste. To prepare, you will need 10 portioned pieces of loin, juice of half a lemon, two large spoons of soy sauce, a little olive oil, oregano, paprika, basil and a mixture of pepper. Pour olive oil into a separate container and add lemon juice, spices and soy sauce.
It turns out an excellent marinade, which not only makes the meat tender, but also gives it an expressive taste. Dip each piece of meat on the bone into the marinade and put it in a strong bag or container. We leave the marinade to marinate for 6 hours. Then we get the meat and fry each piece in a hot frying pan until golden brown on each side. Then we reduce the fire and bring the mutton to readiness. As a side dish for this dish, you can use couscous.
Green breading
Lamb loin on the bone in green breading is the perfect dish for any feast. Take 400 grams of meat on the bones. For breading you will need three quarters of a cup of breadcrumbs, a bunch of parsley, two tablespoons of rosemary, two cloves of garlic, olive oil and two tablespoons of parmesan (grated).
If you have time, you can pre-marinate the meat in a mixture of spices and olive oil. If lamb with fat, then it should be slightly incised. Then we rub the loin with spices and fry on each side. Separately prepare a breading. Mix and grind all the ingredients, salt and pepper to taste. Then cover each piece of lamb with breading and bake in the oven at a temperature of 220 degrees for about 20-25 minutes.
Meat sauce
The lamb loin is well cooked in the oven. The recipe can be optionally supplemented with a sauce that will give the meat a juiciness. To prepare it, you need to take a little olive oil (you can use the juice left over from roasting lamb), 50 milliliters of balsamic vinegar, one shallot, clove of garlic, 50 grams of butter and 200 milliliters of chicken stock.
Sliced shallots, fry in a pan and add chopped garlic. Then pour in balsamic vinegar and mix thoroughly. When the liquid is a little respite, add the chicken broth, and a little later - cold butter. Reduce fire. The sauce should not boil, but only languish. Serve it warm, not letting it cool.
Conclusion
Cooking a lamb loin is very simple. The main thing is to choose high-quality meat, young and fresh. The marinade plays a large role, therefore, if there is time, it is better to hold the lamb in it for several hours. The use of spices is welcome here. They will help give the meat a more expressive taste and aroma. And, of course, the serving of the dish itself is important. Lamb loin goes well with any vegetables and side dishes. Use rosemary, thyme, zira, basil and any seasonings and spices to your taste. Here you can show your imagination and surprise guests with a new unusual recipe.