Correctly cooked lamb meat hasjust an amazing taste. Moreover, if it is prepared in one piece and in the sleeve. It is thanks to baking in the sleeve that not only its true flavor and taste is preserved, but also all the useful components. Let's imagine several recipes for making leg lambs in the oven. From this dish, your whole family and guests will be delighted.
Baked lamb leg in a sleeve with herbs and wine
For preparation:
- leg of lamb;
- garlic;
- dry red wine - 1 glass;
- salt, rosemary dry, pepper, nutmeg.
First you need to take a leg of lamb, wash andclean it. Then make a cut with a knife and lard garlic. Put the leg of lamb into a large bowl and grate it with herbs, salt, pepper. Now put it in the sleeve for baking and before you tie another edge, you need to pour a glass of wine into it. After that, close the second edge of the sleeve and let it brew for about an hour, while periodically turning the leg of the mutton. Then put in the oven for about an hour, depending on the weight. Count on that for 1 kg of meat is about one hour of baking. It turns out very tasty and aromatic thanks to garlic and herbs lamb leg. How to cook it in other ways - more on that.
Baked lamb leg in a sleeve with prunes
Composition:
- prunes without pits - 0.4 kg;
- leg of lamb - 2 kg;
- salt, olive oil, pepper, ginger dry.
This recipe is also quite simple. The most important thing is to choose a good sheep leg weighing about two kilograms.
First you need to rub 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 prunes. Then we put the leg into the sleeve and tie it well on both sides. Then we heat the oven to 185 degrees and place the meat on a baking tray. Bake for about an hour and a half. When the meat is ready, it is necessary to remove it and wait for the hot steam to come out of the sleeve. And only then get it out of the sleeve. Served lamb in a hot form with prunes. The stunning taste of tender meat will surprise all your guests and family. Bon Appetit!
Baked mutton leg in a sleeve with garnish
For preparation:
- Leg of mutton - 1 piece.
For filling:
- lard pork - about 320 g;
- garlic - 2 heads;
- dry rosemary, thyme, salt.
For smoothing:
- pepper black and red ground, dry garlic, salt, rosemary, thyme;
- vegetable oil.
For garnish:
- potatoes - 1.4 kg;
- onion - 320 g;
- salt pepper;
- red pepper - a couple of pieces;
- vegetable oil.
Leg of lamb should be ochshitit from films, thenrinse and dry using a paper towel. Then prepare the filling. To do this, it is necessary to cut the lard into cubes and place it in the dishes. Add the extruded heads of garlic, rosemary, salt, thyme and mix thoroughly. Then make a small puncture in the leg with a knife and fill them with a mixture of fat and spices. Then squeeze the head of garlic, sprinkle it with pepper, salt, add rosemary, vegetable oil, thyme and mix everything well. The resulting mixture thoroughly rub the foot from all sides. Now cover it with foil and leave to marinate for a couple of hours. It is best to leave it overnight so that the baked leg of lamb in the sleeve is soft and fragrant.
While lamb will pickle, it should beto start cooking the garnish. First, you need to peel the potatoes and cut them into slices. Then pepper and salt, add butter and a couple of red peppers. To prevent the dish from getting very sharp, you do not need to cut the pepper, but put it in one piece. Now put the pickled leg in a sleeve on the baking sheet, and around put the potatoes. Tie both sides. Then make a couple of punctures with a toothpick in the sleeve so that it does not rupture during preparation. Baked lamb leg in the sleeves is prepared at 210 degrees for several hours.
As you can see, the leg of lamb, the recipes of which are presented above, is prepared very simply. And it turns out the dish is very, very tasty and nutritious!
