Lamb thigh recipes

In many countries, lamb is much more popular than pork or beef. It is also in demand among our fellow citizens, and there are more and more admirers of this type of meat. And this is not surprising, since this product serves as the basis for many delicious dishes: baked shoulder, fried loin, barbecued lamb ribs. But not all of our fellow citizens know what is best to serve these wonderful snacks with. Side dishes for lamb can be prepared from different products, but traditionally one of them is considered more suitable for this type of meat, while others are less suitable. An experienced cook will definitely give preference to the first, so that the side dish decorates the main dish and does not spoil it.

Cooking features

Side dishes that go with lamb can be very different. The principles of their preparation are also different. However, there are still several points that should be taken into account when choosing and preparing an addition to a hot appetizer from this type of meat.

Lamb fat quickly hardens and becomes tasteless. Therefore, lamb is served hot. It is believed that it is also better to choose a warm side dish for this type of meat. In other words, fresh vegetable salads are not considered a good choice in this case.
Vegetables contain a lot of fiber and organic acids. Thanks to this, they contribute to the good digestion of lamb. Because of this, vegetable stews, as well as baked vegetables, are considered one of the best additions to lamb meat.
A lot of fiber is also found in cereals. Dishes made from them can also be served as a side dish with lamb meat. It is best to choose cereals and cereals that are most popular in the East. These include rice, bulgur, couscous. However, if you serve buckwheat or pearl barley with lamb, this will not be a big mistake either.
Dishes made from legumes are very popular in the East. They also taste well with lamb, although they do not contribute to its better absorption. It's a good idea to make a side dish for your lamb with green peas or green beans, as they are easier on the stomach compared to chickpeas, split peas or grain beans. And these products cook much faster.
One of the most versatile side dishes is potatoes. It also goes well with lamb. It is better to serve it boiled or baked. Mashed potatoes will also work.

Any side dish intended to accompany a lamb appetizer can be supplemented with oriental spices and herbs, and it is better not to skimp on the latter.

Rules for selecting side dishes for lamb dishes

Lamb meat has a rather specific taste that not everyone likes. A healthy food product that contains two to three times less fat than pork and 30% more iron than beef.

The most popular side dish recipe is potatoes; it is best served with garlic or onions. You can cook rice with carrots and barberries; the last ingredient will add a culinary “zest” and add a portion of vitamins. The main product has one drawback - lamb fat solidifies at a temperature of 40 degrees, for this reason the dishes are tasty hot or they need to be washed down with warm and hot drinks.

Eggplant side dish recipe. Cut the “blue ones” in half lengthwise, remove the pulp and chop finely, add salt and pepper, leave for 15 minutes. Cut the cheese into small slices, tomatoes into cubes, first remove the skin from them. Stir in eggplant and chopped rosemary. Rinse the remaining “boats”, fill with the resulting minced vegetables, and place a thin slice of cheese on top. Place the products in a greased pan and bake for 20 minutes in the oven at medium temperature. Serve with lamb, garnish with fresh parsley and cilantro.

You can cook rice with vegetables for the meat. Cut the tomatoes and carrots into cubes, simmer with vegetable oil, add salt to taste, add chopped green onions. Place vegetables in boiled rice and stir.

To prepare ratatouille, cut the sweet bell pepper and onion into small cubes. Wash the tomatoes, dry and grate. Fry the onion until transparent, add pepper and simmer for another five minutes. Pour in the tomato mixture and simmer until done. Add a little tomato paste and red or white wine, salt and pepper to taste. Place half of the prepared mass on the bottom of the baking dish, place mugs of tomatoes, eggplants, and zucchini in the form of scales on it; the container should be filled to the top. For seasoning, chop the chili pepper, chop the herbs and garlic, combine the ingredients and season with olive or any other vegetable oil, mix. Add salt to the seasoning and pour over the casserole, drizzle with oil, cover with foil and bake for an hour. Let the dish stand for 15 minutes and serve. It is traditional to sprinkle with any chopped herbs.

When preparing side dishes, you need to select products that are different in color and taste. You should not combine potatoes with cereals or corn; green peas - with bean pods or pea spatulas, etc.

As a side dish for lamb, use steamed rice, buckwheat porridge, boiled and fried potatoes, mashed potatoes, boiled beans in tomato sauce. You can serve lamb not only with meat juice, but also with milk sauce and onions.

Lamb is one of the most valuable food products. First of all, it contains a significant amount of proteins - 15.6 - 19.8%. Most of these proteins are complete.

You need to complement the aroma of lamb with a dish with an equally rich taste. Beans, mashed potatoes with chopped onions, sauteed eggplant and tomatoes are perfect. But refrain from vegetable salads. The side dish for this meat should be hot. Lamb fat solidifies already at +40 °C (and our body temperature is 36.6 °C). If you eat lamb as a cold appetizer, the fat will solidify in the intestines and digestive problems will arise.

2.8. decoration and serving of stewed and fried lamb dishes

When preparing dishes, it is necessary to take into account that the food should not only be tasty and nutritious, but also beautifully presented so that its consumption causes true pleasure. When decorating dishes, in addition to general technological rules, much depends on the artistic taste of the master, on his ingenuity and ability to correctly use the features of this type of raw material.

To decorate a dish, the products included in its composition are usually selected, cut into various shapes, which are placed on top of the dish, giving it a beautiful look.

The possibilities for selecting components are enormous, both in relation to the products and in relation to the method of preparation - frying, stewing.

Before leaving, fried lamb is cut across the grain into 1-2 pieces, poured with fat and added with meat juice (juice).

Garnish for fried lamb - steamed rice, buckwheat porridge, boiled and fried potatoes, boiled beans in tomato sauce. You can serve lamb not only with meat juice, but also with milk sauce and onions.

Stewed lamb, cut across the grain, 1-2 pieces per serving, pour in sauce, bring to a boil. Served with boiled pasta, crumbly porridge, mashed potatoes. Sometimes meat, stewed in large pieces, is removed from the broth when soft, air-dried, placed on a baking sheet and placed in the oven for 10 minutes to form a crust. Then they are cut, heated in the sauce and released.

The main requirement is diversity. Products should be combined to contain a little bit of everything.

The second requirement is to prepare the dish in such a way that bones, skin, films, seeds, and bones are first removed from the food. Then the products are cut into pieces that are convenient for consumption. Thus, when preparing and serving dishes, the following rules must be observed:

First of all, everything should be laid out very carefully. Food should not protrude beyond the edges of the plate, much less hang from it. Cold dishes are cooled before serving, and hot ones are heated

Quality requirements for complex hot lamb dishes

Fried meat is prepared in the form of finely chopped pieces, identical in shape and size, with or without sauce. The side dish placed next to it is poured with oil. The consistency is soft, juicy, the meat is easy to chew. The presence of films and tendons is not allowed. The meat is fully cooked. Color - from gray to light brown. The taste and stock correspond to this type of fried meat, side dish and sauce.

Stewed meats in portions or small pieces and vegetables stewed with the meat retain their shape. The meat is soft and juicy. The color of meat and vegetables is from dark red to brownish. The taste and smell correspond to this type of meat, vegetables, sauce. The meat should have a color from light brown to dark red, retain its cut shape, and have the taste and smell of meat, vegetables and spices. Vegetables stewed with meat retain their shape and are soft. When the stew is ready, the bones come off easily. Burnt meat and sour taste from juice are not allowed.

Conclusion.

Thus, we can conclude that the range of lamb dishes is quite wide and varied. To bring meat to a state of culinary readiness, various methods of thermal cooking are used. When producing lamb dishes, the most common methods of heat treatment are frying and stewing.

Depending on the method of cooking, lamb dishes are divided into boiled, fried, stewed and baked.

Semi-finished products for heat treatment are prepared from trimmed pieces of meat. Semi-finished products are divided depending on size, shape and technological processing into the following groups: large-piece, portioned, small-piece and chopped.

Bibliography.

G.G. Dubtsov “Technology of cooking”. M.: "Academa". 2002

N.I. Kovalev, M.N. Kutkina, V.A. Kravtsov “Technology of cooking”. M.: “Business literature, Omega - L.” 2003

I. Lazerson “Recipes for preparing meat dishes.” M.-S.P.: “Tsentrpoligraf, MiM-Delta”. 2007

ON THE. Anfimova, L.L. Tatar “Cooking – cook, pastry chef”,

(textbook). M.: "Academy". 2006

Radchenko L.A. "Organization of production at public catering establishments." Rostov n/d: publishing house "Phoenix", 2000.

“Collection of recipes for dishes and culinary products for catering establishments.” M.: Khlebprodinform. 1996, 2001

(Series of textbooks of the XXI century).

APPENDIX A

Rice as a side dish for lamb

Compound:

rice – 0.2 kg;
water – 0.4 kg;
carrots – 100 g;
onions – 100 g;
refined vegetable oil – 20 ml;
salt, seasonings for pilaf - to taste.

Calorie content of the dish per 100 g: 115 kcal.

Cooking method:

Rinse the rice thoroughly.
Scrub the carrots, wash, dry with a napkin and grate coarsely.
Remove the skins from the onion and cut it into small cubes.
Pour oil into the bottom of the cauldron, place onions and carrots in it. Fry the vegetables until golden brown.
Add rice, seasonings and water. Stir. Cover the cauldron with a lid.
Cook the rice for another 15-20 minutes, without stirring, until there is no liquid left in the cauldron.

The side dish for this recipe can also be prepared in a slow cooker. At the first stage, you need to use the “Frying” or “Baking” program, at the second - the “Pilaf” program or any other program designed for preparing cereal dishes.

How to prepare “Lamb Salad”

So, we clean the meat of the films, fat and veins, wash it and wipe it dry, then cut the lamb into small pieces. Rub the meat with ground pepper and fry it in vegetable oil until golden brown.

Now wash the dried fruits and pour boiling water over them for 10 minutes. After this, place the dates and dried apricots on a paper towel, wipe them, remove the seeds and cut the dried fruits into strips.

While the dried fruits are soaking, the rice needs to be boiled until fully cooked.

Next, mix the fried meat, boiled rice, dried fruits, lettuce and mint leaves in a bowl. Sprinkle everything with cinnamon and cumin, season the salad with lemon juice and olive oil, mix everything carefully and serve. Bon appetit!

Vegetable stew

Compound:

zucchini – 0.4 kg;
eggplants – 0.4 kg;
sweet pepper – 0.4 kg;
tomatoes – 0.4 kg;
onions – 0.2 kg;
fresh basil – 30 g;
fresh cilantro – 30 g;
salt, ground black pepper - to taste;
refined vegetable oil - how much will be needed;
dry red wine (optional) – 100 ml.

Calorie content of the dish per 100 g: 50 kcal.

Cooking method:

Wash the eggplants. Without peeling, cut them into thick quarters or halves. Fill with salted water. After 20 minutes, drain the water, rinse the “little blue” ones and dry them with a paper towel.
Wash the zucchini, cut them into approximately the same pieces as the eggplants. If your zucchini is mature, it doesn’t hurt to first remove the peel and pulp with large seeds.
After peeling the onion, cut into medium-sized cubes.
Remove the seeds from the peppers and cut the pepper pulp into square pieces about 1.5 cm in size.
Heat the oil in a cauldron or thick-walled pan with a high-quality non-stick coating. Place zucchini and eggplant in it. When they are slightly browned, add the onion, 5 minutes after it, add the pepper.
Pour boiling water over the tomatoes and remove the skins. Cut into small pieces of arbitrary shape. Add to the rest of the vegetables 5 minutes after adding the pepper.
Salt and season the vegetables to taste. Simmer them over low heat for 7-8 minutes, add chopped herbs, stir.
After 2-3 minutes, remove the cauldron from the heat.

A vegetable stew prepared according to this recipe is suitable as a side dish not only for lamb, but also for any other meat.

Description of preparation:

I quite often prepare lamb salad at home, not only because it can be made very simply and quickly, but also because I love its amazing sweet taste.
In general, I think that the combination of lamb and dried fruits is one of the best in cooking, and it is also present in this salad. Add a little herbs to it for freshness, spices for aroma and rice, it will turn out simply amazing, you can make such a treat for dinner and serve it for the holiday. Therefore, I recommend this simple lamb salad recipe to everyone, and especially to those who love the combination of meat and various dried fruits. Purpose: For lunch / For dinner Main ingredient: Meat / Lamb Dish: Salads

An easy side dish for lamb made from green beans

Compound:

green beans (fresh or frozen) – 0.4-0.5 kg;
carrots – 0.2 kg;
onions – 100 g;
seasonings - to taste;
soy sauce – 40-60 ml;
refined vegetable oil - how much will be needed.

Calorie content of the dish per 100 g: 79 kcal.

Cooking method:

Wash the carrots and boil them in their skins. Leave it to cool.
Boil clean water.
Wash the beans, cut into pieces 2 cm long. If they are frozen, they do not need any preliminary preparation - there is no need to even defrost them.
Pour the beans into boiling water and cook for 10 minutes. Drain in a colander and rinse with cold water.
Peel the onion and cut into thin half rings.
Pour oil into the frying pan, add onion, fry it for 5 minutes.
Add carrots and beans. Fry the vegetables together for 2-3 minutes.
Sprinkle the food with seasonings and add soy sauce to them.
Cover the pan with a lid. Simmer the beans with onions and carrots in the sauce for 5 minutes.

The side dish according to this recipe turns out to be quite light, but at the same time satisfying. All the products included in its composition go well with lamb.

Delicious sauces for lamb

Peanut sauce

Ingredients:

1 tbsp. walnut kernels;
1 tsp mustard;
2 pcs. boiled egg yolk;
1 tbsp. l. vegetable oil;
2 tsp crushed garlic;
sugar, salt, to taste.

See also: Apple cider vinegar - 5 simple recipes

Preparation:

Grind the walnut kernels with a blender, mix with mustard and two mashed yolks.
Salt the mixture, add a little sugar, olive oil and garlic. The consistency of the sauce should be like liquid sour cream.

It is better to lightly fry the nuts before cooking, this will reveal their taste. For spiciness, you can add 9% vinegar diluted with water at the end (ratio 4:1).

Tomato sauce

Ingredients:

1 PC. bulb onions;
2 cloves of garlic;
hot pepper pod;
2 tbsp. vegetable oil;
220 g chopped tomatoes;
15 pcs. small olives;
parsley or cilantro;
salt and sugar to taste.

Preparation:

Finely chop the vegetables and fry in vegetable oil.
Add chopped tomatoes (200 g), olives, sugar and salt to taste. Simmer in a frying pan until the sauce thickens.

The sauce based on tomato paste will be no less aromatic. To do this you will need 150-220 g of natural paste. Parsley, basil and mint, 3-4 chopped leaves each, are welcome.

Narsharab sauce

Ingredients:

5-6 tbsp. pomegranate seeds;
1 tsp Sahara;
a pinch of salt, nutmeg, cinnamon, black and red pepper.

Preparation:

Crush the pomegranate seeds with a pestle or juicer.
Let it cook. As soon as the grains float, strain the juice and return to the pan. Simmer while stirring until the volume is reduced by 2/3.
At the end of cooking, add salt, sugar, nutmeg, cloves, cinnamon, black pepper.

It is better to use brown sugar, as it will give the sauce caramel notes. In the classic recipe, only pomegranate juice and a little salt are used for preparation.

Video recipe for pomegranate sauce

And here you can find out which part of lamb you need to choose for pilaf.

Lamb with vegetables in Greek style

Required:

Lamb shoulder – 1 kg
Onion – 400 g
Small tomatoes - 600 g
Red wine – 250 ml
Beef broth cubes - 500 ml
Bay leaf - 2 pcs.
Cloves - 4 buds
Cinnamon - a pinch
Vinegar - 1 tbsp. l.
Vegetable oil - 4 tbsp. l.
Dill
Ground black pepper, salt - to taste

Preparation:

1. Cut the meat into cubes.

2. Mix vinegar, salt, pepper and 2 tbsp. l. oils Pour the marinade over the pieces of meat, cover with a lid and refrigerate for 1 hour.

3. Peel the onions and cut into 4 parts.

4. Cut the carrots into pieces.

5. In the remaining oil in a saucepan, fry the meat well in batches. Then place it on a plate.

6. Then lightly fry the onion in a saucepan.

7. Add the previously laid out meat to the onion, add more wine, broth and season with spices. So simmer, covered, for 30 minutes.

8. Next, add the carrots and simmer for another 20 minutes.

9. Cut the tomatoes in half and also add to the saucepan, simmer for another 15 minutes.

10. Season the finished lamb dish with salt, pepper and garnish with chopped dill.

What side dish goes with lamb - cooking recipes

The resulting workpiece is laid out on a baking sheet, covered with foil on top and sent to the oven for 40 minutes. After cooking, the dish is sprinkled with herbs and served with hot lamb.

Lamb is a meat that has an original taste that not all people like. In addition, it is quite fatty, so the side dish for it must be chosen especially carefully. The ideal option would be a dish that will highlight the specific taste of meat.

Corn is another original and simple side dish for lamb. To prepare it you will need a few ingredients:. Peeled corn cobs should be coated with a pre-prepared mixture of whipped butter, chopped garlic, ground pepper and salt.

They are then wrapped in foil and placed in the oven, where they are baked for about 40 minutes. The dish is ready. This article examined in detail popular recipes for side dishes for lamb with photos. With their help, you can easily quickly prepare a dish, including for the holiday table. Photo printing on a cup can be done at home using an iron. Tested: cannot be washed off with water.

At night, Lera heard the groom's telephone conversation.

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The common-law wife of Alexander Ilyin Jr. has natural beauty. The sons of Irina Metlitskaya were small when she died: what they grew up to be. Fish Enlightened 10 years ago Prunes are served as a side dish for lamb and poured over the gravy in which it was stewed. Sergey Shipunov Guru 10 years ago bread!

Margarita Enlightened 10 years ago, rice is generally a classic, but I also love potatoes with it, especially in the oven, and potatoes are baked under lamb, and water them with the juice they secrete every 15 minutes, and put tomatoes, cucumbers, herbs, and pickles on the table.

Polkovnik-Martin Master 10 years ago fried potatoes.

Not a gift Enlightened 10 years ago Lamb is quite fatty meat. Lamb meat has a rather specific taste and a lot of fat, which not everyone likes.

But, nevertheless, this meat is widely used in cooking, what is the secret and what side dish goes with lamb? Let's answer these questions together and find out more information on this topic. Precisely because lamb fat is refractory, this meat is consumed only hot, washed down with hot drinks.

This extra fiber offsets the exceptionally high calorie content of lamb. The recipes do not specifically indicate the specific quantities of ingredients to be prepared.

Recipes Video recipes Competitions Articles We cook. Side dish for lamb 2. First, we rinse the eggplant under water and cut it into small cubes. Heat vegetable oil in a frying pan and fry the eggplant in it until golden brown.

It is not of fundamental importance and is selected individually in accordance with preferences. In parentheses next to the ingredients it is indicated in what form the product can be used, as well as options for interchange. Advice to the hostess!

Potatoes with vegetables: classic version

Potatoes are a versatile product that is most often used to prepare side dishes for stewed lamb. You can serve it in any form: baked, boiled or fried. Sometimes mashed potatoes are also served with lamb. The original recipe is meat served with fried potatoes, garlic and onions. To prepare the dish, you need to prepare the following ingredients in advance:

Fresh potatoes - their quantity depends on the expected number of servings.
Vegetable oil - used for frying potatoes; if desired, you can also use ghee or butter.
Onions - any type of onion is suitable for preparing this dish, for example, onions or leeks. You can also take a few green feathers to decorate the garnish.
Garlic - fresh is best, but if you don't have it, dried will do.
Salt and spices - they are added to taste.

In order to prepare this side dish, you first need to boil the required amount of jacket potatoes. After this, you need to cool it and then peel it. However, you should not cool the potatoes by running them under running cold water, as this can make them tougher. The tubers need to be cut into several slices and then fried until golden brown in a preheated frying pan. The onion should be chopped in advance, and the garlic should be passed through a special press. After this, they are added to the potatoes and fried for 2-3 minutes over low heat.

The required amount of salt and spices is added to the prepared dish, then placed on a plate and served along with hot lamb.