How to marinate lamb for baking in the oven

Step-by-step recipe for lamb marinade (for baking in the oven)

Surely all housewives know that after baking lamb almost always becomes tough and dry. Most often this occurs due to the use of the wrong marinade. Therefore, the meat of such a domestic animal requires a special method of preparation.

So, to make a marinade for lamb baked in the oven, you need to prepare:

• lamb shoulder - about 1 kg;
• natural yogurt without additives - approximately 250 ml;
• garlic cloves - 2 pcs.;
• ginger, finely grated - about 1 large spoon;
• fresh cilantro - approximately 40 g;
• crushed chili pepper, black pepper and salt - to your taste.

Spicy lamb in French

This dish is the answer to everyone who is looking for how to cook lamb so that it is not only tasty, but also very aromatic. It will be especially appreciated by those who cannot imagine their diet without garlic - there will be plenty of it here.

Required Ingredients

In this recipe we cannot do without the following products:

• Lamb meat – 3 kilograms;
• Seasonings for lamb - 2 teaspoons;
• Fresh garlic – 5 heads;
• Cognac (good, aromatic) – 150 milliliters;
• Olive oil.

Choose lamb so that the meat is on the bones. It is not necessary to use spices - and without them the lamb turns out excellent.

Spicy lamb in French: step-by-step recipe

Cooking process

The dish takes 3 hours to prepare, but your labor costs will be less than one hour:

1. First, peel the garlic and place all the cloves (entirely) in a frying pan with olive oil. Fry for 2-3 minutes and place on a plate.
2. Cut the lamb meat into portions (at least 100 grams each) and place in the same frying pan in which the garlic was fried. Fry the pieces of lamb on both sides for literally 2-3 minutes until golden brown.
3. Next we need a cauldron or casserole dish. We put the meat in it, put it on the stove and pour cognac over the lamb. Then we set fire to the cognac and let the alcohol burn out completely.
4. After this, sprinkle with spices (optional) and mix.
5. Then place the fried garlic on top (no need to stir).
6. Cover the cauldron with food paper (parchment) and close the lid tightly.
7. Place the closed cauldron in the oven, set the temperature to 16–170 degrees and bake for 120 minutes.
8. Place the finished lamb on a dish and, if desired, decorate with chopped herbs.

All lamb dishes prepared according to the presented recipes have been tested in practice. Therefore, we declare with full responsibility that it will be tasty and nutritious!

Cooking process

Marinade for meat (lamb) in the oven should be done immediately before soaking the product. We decided to use natural yogurt as the basis for this sauce. This product is able to soften meat, as well as make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

Uzbek domlama

Among all the delicious lamb dishes, we couldn’t miss the recipe for traditional Uzbek domlama. These are lamb ribs stewed in a special way, the taste of which you will not confuse with anything else. It turns out incredibly tasty and especially aromatic.

Required Ingredients

For this dish, which is ideal for both holidays and everyday use, we will need:

• White cabbage – 0.5 kilograms;
• Lamb (ribs) – 1 kilogram;
• Fat tail fat – 0.3 kilograms;
• Fresh potatoes – 1 kilogram;
• Onion – 4 medium onions;
• Carrots – 0.5 kilograms;
• Salt and ground pepper - at your discretion.

As you noticed, you don’t even need to use special seasonings and spices in this recipe. And without them, this delicious lamb dish, prepared strictly according to the recipe, is self-sufficient.

Uzbek domlama: step-by-step recipe with photos

Cooking process

To prepare domlya you will need a cauldron or deep frying pan with a thick bottom:

1. Cut the ribs into portions and place them on the bottom of the pan. Next we send fat tail fat, also cut into medium-sized pieces.
2. Cut the onion into rings and place on top of the meat component of the dish. Sprinkle salt and ground pepper on top (at your discretion).
3. Then we lay out a layer of carrots, which we first cut into small cubes.
4. Next comes the potatoes, pre-cut into medium-sized pieces.
5. We complete the “picture” with cabbage leaves, which we use to pack the rest of the ingredients on top.
6. Pour in about 1/3 of a glass of water, cover with a lid and turn on the stove burner to high power.
7. After 10 minutes, reduce the power to medium and leave the frying pan (cauldron) on the stove for another 40 minutes.
8. Evidence that the dish is ready are the cabbage leaves becoming transparent.
9. Place all ingredients on a serving plate in reverse order. Cabbage leaves are placed at the bottom of the plate, followed by potatoes and remaining vegetables, and the dish is topped with lamb ribs.

Vinegar marinade for lamb in the oven

In the sleeve, this meat turns out to be especially tender. What is this connected with? The fact is that in the bag this product is baked in its own juice, as well as in the marinade. Therefore, it is very important to make a special dressing for it.

So, to prepare a delicious marinade for oven-baked lamb, you need to purchase:

• fresh lamb (tenderloin) – 1 kg;
• onions – about 3 pcs.;
• table vinegar 3% - 150 ml;
• granulated sugar - 2 dessert spoons;
• salt and ground pepper - use at your discretion.

Lamb baked in a whole piece in foil

Lamb baked in the oven is a spectacular meat dish that goes exquisitely with other colorful appetizers on the holiday table.

Lamb is considered to be dietary meat. The cholesterol level here is quite low, and the fat is one and a half times less than in pork. Rich in vitamins and minerals, lamb is a very healthy meat product. In this article, our attention will be focused on recipes for preparing lamb neck, since it is best to take this part of the animal for cooking. Properly cooked lamb meat on the bone is perfect for both a holiday table and a family dinner, being not only healthy, but also a very tasty dish.

Cooking method

Marinade for lamb baked in the oven does not necessarily need to be prepared separately from the meat. It can be done in the process of preparing the main product for baking.

So, before heat-treating the meat, wash it thoroughly, and then cut off all unnecessary veins, films, etc. After this, the lamb is divided into the necessary pieces. They are placed in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the ingredients, be sure to add sweet onions, which are first peeled and then chopped into half rings. Also pour a little granulated sugar into the bowl with the meat and add table vinegar.

Once again, mix the ingredients with your hands, cover them with a lid and leave them in this form at room temperature. If the meat product has been completely thawed, then you will need only two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb in the marinade.

As soon as the meat product becomes aromatic and forms juice, it is placed in a culinary sleeve, into which all the broth and marinade that has accumulated in the bowl must be poured.

After tightly tying the bag of lamb, place it on a baking sheet and put it in the oven. Maintaining a temperature of 190 degrees, the meat is baked for about 60 minutes. During this time, even more aromatic broth should accumulate in the cooking sleeve. At the same time, the lamb should become as juicy, tender and soft as possible.

After heat treatment, the pieces of meat are carefully removed from the sleeve and placed on a large dish. After adding aromatic broth to them, they are sprinkled with cilantro or finely chopped green onions, and then served to the table along with some side dish.

Lamb: cooking recipes

Most often, lamb is used as the main ingredient of first and second courses in the Caucasus and Central Asian countries. From there, these dishes spread throughout the world, gaining more and more fans. Lamb recipes include not only popular kebabs and authentic oriental pilaf, but also a lot of other, no less interesting and tasty dishes.

Which ones, you ask? Tasty and aromatic, we answer and offer our recommendations on how to cook lamb so that your loved ones will admire your culinary abilities. We do not promise dietary dishes, but we guarantee that it will be amazingly tasty and appetizing.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving the dairy product aside, begin preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add cilantro, dried parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

How to cook “Lamb marinated in foil”

1. Rub the meat with spices, wrap it in foil and put it in the refrigerator for a day. Then we take it out, hold it until it reaches room temperature, and only then open the foil.

2. Peel the garlic and fry the garlic cloves directly in vegetable oil in a deep bowl until the smell appears. Place our meat on top of the garlic. If you want, add more salt and pepper.

3. Now pour wine over the meat, remove from direct heat, cover with a foil lid, and place in a preheated oven for 2 hours.

4. When the wine has evaporated and the meat is ready, take it out, cool, cut and serve! Bon appetit!

Video

If you don’t have a single recipe for cooking lamb meat, you can ask your friends about this question or use the recommendations of Yulia Vysotskaya from the video below. Please your loved ones with a delicious, aromatic dish. Watch all the subtleties and secrets of cooking in a detailed video master class:

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Date of publication: 07/25/2018

A properly composed marinade for lamb will make even the tough part of the carcass juicier and softer. The easiest option is to soak the lamb in a mixture of oil, vinegar and garlic or soak the meat in yogurt and cardamom. There are hundreds of ways to improve the taste and aroma of ribs, loin and rack, and the most delicious of them are presented below.