Simple baking is a traditional waycooking lamb leg in the oven, but when it is slowly roasted with spicy garlic, parsley and bacon filling and served with a good sauce, it becomes a piece of haute cuisine.
This dish is very tasty, served hot, butIt can be used also in a cold form for sandwiches and dinners with you. Therefore, it is recommended to prepare a large leg, which is enough for several meals.
For a recipe for a stuffed lamb leg, you will need:
- 1.2 kg (half) of a ram's leg without bones (or 1.5 kg with bone);
- a large handful of leaf parsley (large-sliced);
- 3 large cloves of garlic (finely chopped);
- 70 grams of ham or bacon (cubes);
- 3 tablespoons olive oil extra virgin olive oil;
- salt sea and black pepper;
- 150 ml of red wine (good quality);
- 100 ml of broth;
- 2 tablespoons of tea creamy cold butter (cut into tiny pieces).
How to do it?
Stuffed lamb leg baked in the oven,is preparing so. Heat the oven to 170 ° C. Remove the veins from the mutton leg, remove the skin, cut a cavity in the piece. If you bought meat with bone, you will need to cut down the side of the bone to create a place for the filling.
Spread evenly the parsley and garlicsurface of the foot, and then generously grease with olive oil, including the carved cavity. Put the crushed bacon into it. Season with salt and pepper. Fold the edges of the cut out fragment and carefully fix it with a kitchen thread.
Place the leg of the lamb in a large frying pan forbaking, cover with foil and cook for 1 hour and 15 minutes. Then turn off the oven and leave the meat for 10 minutes. If you want the meat to turn from the top roasted, add another 20 minutes of cooking without foil. In the same way, you can prepare a leg of lamb, baked in the oven in the sleeve, if you do not have a foil.
Слейте жир и мясной сок из мяса в отдельную pan and place it on the stove on a moderate fire. Carefully pour in the wine and boil until a thick, viscous mass forms. Add the broth, mix well and slowly heat until the volume of the liquid is halved. Strain through a fine sieve into a small saucepan, put butter and stir gently until completely dissolved. Try the sauce and adjust the seasonings.
Slice the meat and serve immediately with chopped herbs, watering the sauce.
Lemon Juice Option
This Mediterranean recipe for baked leg of lamb in the oven offers to prepare a dish with a unique taste. For him you will need:
- 2 kg of leg of lamb;
- 2 tablespoons olive oil;
- 1/2 cup of lemon juice;
- 2 garlic cloves, minced;
- 1 tablespoon fresh oregano leaves;
- 3 teaspoons fresh thyme leaves;
- salt, seasonings.
For garnish:
- 1 large (300 grams) potato;
- 2 garlic cloves, minced;
- fresh thyme sprigs;
- 1 tablespoon lemon juice;
- olive oil - 1/4 cup.
Cooking lamb Mediterranean
How to cook a leg of lamb in the oven for thisa recipe? Preheat oven to 160 ° C. Place the leg of lamb in a large frying pan. Pour over oil and lemon juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Roast for 4 hours and 30 minutes (up to 5 hours) until the meat is soft and will not fall off the bone.
Remove from the oven leg of lamb. Cover tightly with foil. Leave to soak in juice for 10 minutes.
Подавайте это блюдо с обжаренными половинами lemon and potatoes. What to make such a side dish, heat the non-stick griddle over moderate heat. Prepare the lemon halves, squeeze the whole juice out of them, fry 3 to 5 minutes until brown. Cool it down.
Put the potatoes in a saucepan, cover with cold water. Bring to a boil over high heat. Cook for 15 minutes or until cooked. Drain and cool, cut into slices.
Using a large metal spoon, poundpotatoes through a fine sieve into a bowl. Stir in garlic, lemon juice and butter. Put on a plate with chopped lamb leg, garnish with thyme sprigs and serve.
Greek recipe
This dish option also applies to Mediterranean cuisine. To cook a leg of lamb baked in the oven with this recipe, you will need:
- 2 kg of leg of lamb;
- 1 tablespoon olive oil;
- 2 spoons of tea sea salt flakes;
- 4 garlic cloves, sliced;
- 12 oreganic twigs;
- 1 1/2 cups (375 ml) chicken broth;
- 1/2 cup (125 ml) dry white wine;
- 2 red bulbs, quarters;
- 12 small potatoes, cut in half;
- 2 lemons, quarters;
- 1 cup (175 grams) of olives.
Cooking Greek style lamb leg
This recipe with a photo of lamb legs in the ovenfollowing. Preheat oven to 180 ° C. Place a leg of lamb in a large baking pan. Sprinkle with oil and sprinkle with salt. Use a small sharp knife to cut small cuts, about 2 cm deep, over the entire surface of the meat. Place garlic pieces and oregano sprigs in each hole.
Pour chicken broth and wine around meat andcover with foil. Cook in preheated oven for 1 hour. Remove from the oven, remove the foil and pour the leg of lamb with the melted juice. Spread onions, potatoes, lemon and olives next to the meat. Cover with foil and cook for another hour.
You can also cook a leg of lamb in the ovensleeve, placing meat with vegetables in it at this stage. Remove the foil and fry for another 30 minutes, or until the leg of lamb is golden brown and very tender. Remove from the oven. Cover with foil and set aside for 15 minutes to soak in juice.
Cut the meat and arrange on serving plates with onions, potatoes and olives, and then pour the meat juices. Serve immediately.
Lamb leg with garlic and rosemary
Juicy baked leg of lamb withroasted vegetables get amazingly tasty. In this recipe, the meat is supplemented only with garlic and butter. All that is added to it is a little salt, black pepper and fresh chopped rosemary.
It will take you about an hour to getroast leg of lamb in the oven, which you should then leave to stand for a while. Let the juices flow back into the meat, do not let them flow out completely. Cut the lamb into thin slices and serve on a platter along with the roasted root vegetables. Garnish with fresh rosemary and pour some meat sauce onto a plate. You will need the following:
- 1 kg of leg of lamb;
- 6 tablespoons of table oil olive;
- 1/4 cup fresh chopped rosemary;
- sea salt and black pepper;
- 1 kg of a mixture of root crops (potatoes, celery, turnips, and so on).
Cooking meat with rosemary
This lamb leg recipe in the oven is done.So. Preheat oven to 170 degrees. Rub 2 tablespoons of olive oil into a piece of meat, cover it with two tablespoons of chopped rosemary.
Wash and wipe the vegetables, cutting off their top and bottom.Cut into small pieces and transfer to a bowl. Add 3 tablespoons of olive oil to the vegetables, along with the remaining 2 tablespoons of chopped rosemary. Season with salt and pepper and combine all the ingredients. Transfer the prepared vegetables to a large baking sheet and spread out in a single layer.
В большой сковороде разогрейте ложку столовую olive oil on high heat. Gently place the leg of lamb into it and fry for 30 seconds from all sides. A crust should form on the meat. Then transfer it to a baking sheet of vegetables and place in the oven. Roast for 1 hour lamb leg in the oven. The photo attached to the article demonstrates how the finished dish should look.
Check the readiness of not only meat, but also vegetables,sticking a knife in them. All components should be soft. If everything is ready, remove the baking sheet from the oven and cover with aluminum foil. Let the meat stand for 10-12 minutes before cutting. Serve immediately with the root vegetables.
Italian version
In this recipe, the leg of lamb baked inthe oven, basil and feta cheese help reveal the taste and aroma of lamb. If time allows, it is advisable to marinate the meat overnight in the refrigerator. For this dish you will need the following:
- 2-2.5 kilograms of leg of lamb;
- ½ cup red wine;
- ¼ cup of olive oil;
- 1 teaspoon dried basil or 2 tablespoons fresh;
- 1 teaspoon chopped fresh garlic;
- 150 grams of feta cheese, minced;
- ¼ glasses of dried tomatoes;
- Cup chopped olives;
- 1 tablespoon capers, without brine;
- a few leaves of fresh basil or oregano, chopped.
How to cook meat in the Italian recipe
Прогрейте духовку до 190 °C.Lay out the bottom of the baking sheet with foil or baking paper. Put the meat out of the refrigerator 30 minutes before cooking. Check its weight to calculate the cooking time, and place it on a baking sheet.
Using a sharp knife, make 8-10 small incisions on the top of the leg of lamb. Mix wine, oil, basil and garlic and apply half the mixture over the entire surface of the meat.
Bake the leg of lamb in the oven, previouslyheated, calculating the time for 30 minutes for every 500 grams, while regularly applying on the piece the remaining marinade during the first hour of cooking. Over the past 30 minutes, mix the rest of the ingredients with a recipe, and put them on the meat. When the leg of lamb is ready, remove the baking sheet from the oven and let it brew for 20 minutes before cutting. Serve with pasta and seasonal vegetables.
Herbal Option
Баранья нога, запеченная в духовке в фольге, covered with a thick crust of crackers and herbs, will decorate any holiday table. Serve it with crispy golden potatoes, carrots and peas or a fragrant sauce. If you wish, you can make a stuffed leg of lamb by adding a mix of crackers as a filling. For this recipe you will need:
- 2 kg of leg of lamb;
- 300 grams of white bread, without crusts;
- 1 garlic clove, peeled and minced;
- 1 small bunch of parsley;
- on a sprig of mint, rosemary and thyme;
- 2 teaspoons Dijon mustard;
- ½ teaspoon of tea salt and black pepper;
- 2-3 tablespoons olive oil;
- 2 cups of any crushed spicy herbs;
- 1 tablespoon flour;
- 300 ml of dry white wine (or pink).
Cooking spicy leg of lamb in the oven in foil
Нагрейте духовку до 190 °C.Weigh the meat and calculate the baking time, determining 25 minutes for every 500 grams plus an additional 25 minutes. Put the leg of lamb in a baking sheet and put in the oven to prepare for an hour.
Meanwhile, place the bread and garlic in the kitchencombine harvester. Remove the stems from the parsley and add to the above mixture. Peel the leaves from the sprigs of mint, rosemary and thyme, put it in the bowl of the combine with mustard. Beat all the ingredients until the bread is completely crushed, add seasonings and enough oil so that the crumbs stick together well.
Remove the leg of lamb from the oven, apply the bread mixture evenly throughout the piece. Return the meat to the oven and continue cooking for the remainder of the time.
Remove the leg from the oven and place on a serving plate, then tightly cover with a sheet of foil. Leave on for 15-20 minutes before cutting.
In the absence of foil, you can perform this recipe for leg of lamb in the oven in the sleeve. It does not affect the taste of the dish.
Meanwhile, make the sauce.Pour the excess fat from the pan into the pan and put it on the stove. Add flour and stir for a few seconds with a wooden spoon. Gradually pour in the wine and boil until the mixture turns into a homogeneous sauce, and then strain through a sieve.
To make an extra simple mint sauce, chop a large handful of mint leaves and mix with two tablespoons of honey and 4 tablespoons of white wine vinegar.
Moroccan version
This is the classic recipe for roast leg of lamb.Oven from Morocco, which is very popular in Europe. Such meat is often eaten with couscous and a traditional Moroccan vegetable dish in broth seasoned with spices. The principle of cooking this dish is very simple. You make a deliciously fragrant mixture of seasonings and rub the meat with them, and then bake it to your taste.
When spices are kept whole, they are muchtastier because their flavor is preserved. In order to make freshly ground spice, you can use a mortar and pestle (or a food processor). The most ideal for lamb are coriander seeds, cumin seeds and bell pepper.
Only after the spices are crushed,garlic is rubbed, and the oil is softened at room temperature, you should start mixing them. Only in this way you will get a homogeneous flavored paste. You can put it on the meat with a teaspoon or with your fingers.
It is advisable to cook a leg of lamb without a bone, because otherwise it will be difficult to cut it. It is also recommended to use onions, because it adds juiciness to the dish.
For this Arabic dish you will need the following:
- 2 kg of leg of lamb, room temperature;
- 100 grams butter, at room temperature;
- 1 teaspoon tea oil olive + a little for lubrication;
- 3 garlic cloves, minced;
- 2 full teaspoons whole cumin;
- 2 teaspoons whole coriander teas;
- 1 teaspoon teaspoon sweet paprika;
- 2 large onions, cut into rings;
- salt.
Cooking an oriental dish
Preheat oven to 220 ° C oven. Cut off all the fat from the leg of lamb (not deep, do not damage the layer of meat, otherwise the dish will not be so juicy).
Throw cumin seeds with a mortar, pestle or food processor into a powder, leaving a few pieces whole for serving. Similarly, chop the coriander.
Mix ground coriander and cumin, paprika,garlic, olive and butter to make a smooth paste. Pour some olive oil into a deep pan. Put the leg of lamb into it, rubbing it well with an oil-spicy mixture. To do this, spread the pasta on the surface of the meat with a spoon and rub it with your hands. Place a few onion rings on top and lay the rest on the sides. Bake for 10 minutes in an oven preheated to 220 ° C. Reduce the temperature to 180 ° C. Bake further at the rate of 15 minutes for every 500 grams of meat.
Remove the cooked dish from the oven.Cover with a sheet of foil and a tea towel. Let it stand for 15 to 20 minutes. Slice and serve, sprinkled with coarse salt and freshly ground cumin, accompanied by cooked vegetables, couscous, salad or any other complex side dish.
