Lamb baked in the oven, has a unique flavor and a beautiful view. Dishes from it can be served as an everyday table and for the holiday. To prepare, for example, one piece of ham ram can use culinary sleeve, which does not allow meat juice to evaporate. Lamb in the oven will turn soft and delicious.
In order to properly choose a good young meat, you need to pay attention to its color - it must be light shade.
The fat should be resilient and bright. Red meat of adult sheep is not suitable for baking. Also, when you buy should pay attention to the smell of meat, it should not be strong. Nevertheless, lamb has a characteristic odor and the preparation you get rid of it easily using the marinade and noble rosemary, which usually abound lamb dishes.
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Carve a leg of lamb
To start the leg of lamb washed thoroughly with running water and dry it with a paper towel, put on a cutting board. With a sharp knife remove the coccyx and cut the pelvic bones. Thereafter, it is desirable to remove a small bone, which is connected to high. To find it, you need to carefully cut the meat with the upper leg. Then remove and very little bone. You can remove the top layer of coarse skin, the meat was more tender, and a pocket of fat. Now, you have turned a large leg of lamb on the bone. Oriental recipes fat from lamb legs are not recommended to remove, it is believed that fat makes the meat juicier.
Lamb - best recipes
Ingredients dishes:
Rear leg of lamb - 1, 5-2 kg.
Greens - coriander, parsley, rosemary.
Potatoes - 700-800, the
Marinade:
Lemon - 1 pc.
Black pepper - 0, 5 tsp
Garlic - 2-3 cloves.
Fresh Ginger (root slice) - 1-2 cm.
Coriander - 1 hour. L.
Salt - 1, 5 hours. L.
Yogurt (unsweetened) - 200-300 gr.
Mustard with grains (to taste).
To prepare the marinade, you must drain the yogurt through a fine strainer with cheesecloth over it, pour the strained liquid and dough used directly for the marinade. The mass pour pre-squeezed juice of a lemon. Ginger root Clean and rub on a small grater, garlic, we press through the press or finely shinkuem. Mix all ingredients and pickle washed and dried leg of lamb. You can cook a few cloves of garlic and sprigs of rosemary for stuffing hams, this makes an incision with a knife.
Lamb can marinate up to 11 hours, after which it was put in a culinary sleeve (making it a couple of punctures) and put in the oven for 2 hours at 200 degrees.
Potatoes need to boil until half, then put the lamb out of the sleeve on a baking sheet and place it back in the oven with potatoes. Baking is not necessary to lubricate as potatoes can be baked in the juice from the meat, it will give a special flavor marinade lamb. Preparing meals takes about another 45 minutes.
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Recipe for lamb in foil
If you want to cook the meat in foil, take note of the following recipe: first, wait, when the meat absorbed the marinade, holding it for several hours in the refrigerator, then fry the ham in the oven at 220 degrees from all directions until appetizing crust, without waiting, the meat burnt. After that, remove the ham from the oven and how to wrap the foil. Baked leg of lamb to the required availability. Readiness of meat is determined by your eating habits!
In international cooking distinguish five degrees of readiness of meat - rare (very juicy with blood), medium rare (juicy with a pink mid), medium (less juicy, pinkish inside), medium well (well-baked inside) and well done (light, dry, well-baked). Lamb can be prepared not only with potatoes, and vegetables (assorted vegetables).
This recipe is sure to be interested in your guests:
Garlic is passed through the press, mix with pepper, salt and chopped thyme. The lamb to rub the marinade. As long as the meat absorbs the marinade, let us vegetables. My running water, clean and cut into slices of tomatoes, diced eggplant and zucchini. Onions cut into rings or half rings, peppers - large pieces. The sleeve for roasting, first spread the vegetables, put them on top of the meat. The dish will be prepared about half an hour at 180 degrees. Lamb baked in the oven with vegetables - effective option for the festive table.
If you are cooking meat without foil and hose heat resistant container, pour in a desirable form of 200 ml of pure water. Excellent combined dish of lamb with sour berry sauce. This sauce can be made from berries cranberries, cherries, currants or cranberries with the addition of brandy or cognac. To prepare the food it needs no more than half an hour. Main ingredients: red berries (fresh or frozen), a little brandy (brandy), ginger, cloves, orange (optional). This is a sure and easy recipe:
Berries - 350 g
Orange - 1 piece.
Grated cloves - ½ tsp
Sugar (to taste).
Ginger - ½ tsp (dry or grated).
Berries were rinsed and put in a small enamel pot, add the grated zest and juice of orange, ginger and cloves and cook the sauce over low heat until tender berries (about 15 minutes). Berry mash with a fork and add the sugar and a few tablespoons of cognac (brandy). The cooled sauce should be held in the refrigerator.
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Serving dishes on the table
Mutton - fat meat, so serve dishes from her desirable combined with fresh or steamed vegetables, mashed potatoes, string beans or rice. Red tart wine best suited to lamb. If you wish to cook roast lamb classic English mint sauce, it will not be difficult, besides, this sauce will be unexpected and bright decoration dishes.
The recipe is simple enough just to have on hand, cane sugar, white wine vinegar and, of course, mint leaves. In a cup, mix 2 teaspoons of sugar and 1 tbsp. l. boiling water. When the sugar gets going, you need to add 2 cups of finely chopped mint leaves and 80 ml of vinegar. The sauce is ready, bon appetit!
Contents:
The traditional recipe
Unconventional option preparations
Pasta nautically in multivarka do not differ on the quality of taste, from cooked in a pan.
Recipe was introduced in Russia in the 18th century, whereas in England, none sea campaign did not do without him. The Mariners' diet pasta nautically included daily - mandatory. This explains the original name of the ordinary and easy to prepare meals.
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The traditional recipe
Pasta nautically - a dish that can be served at the table for lunch or evening hours. Its members usually includes pasta cylindrical shape with a hole inside, as well as ground beef, in an embodiment of the sailors - stew. The classic recipe includes ingredients such as:
pasta (cylinder) - 300 g;
minced meat (beef, pork) - 400 g;
onions - 1 medium head;
vegetable oil - 3 tbsp .;
salt - to taste.
First you need to boil the pasta in salted water to baking mode or soup, it is better to use the product of durum wheat. In times of 17-18 centuries, first grade flour have not yet used, in addition, it helps reduce calorie meals. To properly boil pasta, make better use of the instructions on the package, because each product different cooking times, and it all depends on the composition. After cooking, drain the water, put the pasta.
Slice the onions if desired - rings, half rings, cubes. Sauté 3 tablespoons vegetable oil until golden brown on baking mode. After cooking, add the onions and cook thawed ground beef until all moisture. The finished mixture with salt and continue to fry until golden brown for 5-10 minutes.
In a bowl with minced Multivarki lay cooled pasta, stir and continue cooking for 20 minutes, stirring occasionally. The finished dish feeding 100-200 it was also possible to decorate with fresh herbs, pour ketchup or mayonnaise. Pasta nautically, traditional recipes have great taste and are perfectly combined with vegetables.
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Unconventional option preparations
Pasta nautically multivarka to have a huge number of variations of unconventional arrangements.
Basically, a recipe depends on the taste preferences of the cook. Many do not like pasta cylindrical shape and prefer small varieties, alternative formulation does not impose any restrictions in this regard.
Stuffing can be any - chicken, beef, pork, does not prohibit the addition of stew. In recent times more common recipes for pasta nautically with mushrooms and tomatoes in multivarka. His cooking is almost no different from the traditional, and is as follows:
pasta (any form) - 300 g;
minced meat (pork, beef) - 200 g;
minced mushroom (mushrooms or mushrooms) - 200 g;
onions - 1 medium head;
tomato paste or ketchup - 3 tbsp .;
vegetable oil - 3 tbsp .;
salt and pepper - to taste.
Boil pasta in salted water to baking mode or soup during the time indicated on the package. Drain, put the contents of the bowl into a separate bowl and leave to cool. In multivarku pour 3 tablespoons vegetable oil and fry the onion in it (mode baking, frying), cut into half rings until golden brown. Add to bowl the minced meat mixed with mushroom. Fry until the disappearance of the contents Multivarki moisture. The ingredients are mixed with three tablespoons of tomato and salt. Continue to cook for ten minutes. To add the minced meat noodles, stir and fry until golden brown. Serve 100-200 g
Unusual recipes are quite common and have improved taste. Vegetarians prefer to substitute meat for soy or mushrooms. Many people have put in place a tomato - cream. In summer, you can add the tomatoes, zucchini, fennel, parsley, corn. Do not forget that the original recipe implies the presence of stew.
