This publication will appeal to even the most sophisticated gourmets, as it has become much easier to cook a leg of lamb so that it is soft and juicy. All recipes are suitable for beginners or experienced housewives. Therefore, the implementation of the plan should not be difficult.
Juicy and soft lamb leg - the subtleties of cooking
1. Unlike chicken, which does not need additional spices, lamb meat will fully open only under the influence of spices. The choice is yours, thyme, dill, thyme, laurel, garlic, rosemary, mint, basil are combined with lamb.
2. Before sending the leg to the oven, it must be marinated. The length of exposure in the sauce depends on the age of the lamb. In some cases, pickling lasts 2-3 days, but in general, 8-12 hours is enough.
3. Marinade is made from red or white wine, lemon juice, vinegar, olive oil, high-fat yogurt, spices. All proportions are calculated by eye.
4. Before sending the meat to the container with the marinade, deep cuts must be made in the leg with a knife around the circumference. So the composition will quickly penetrate inside and soak the chicken leg.
5. The duration of baking in the oven varies depending on the temperature. But first, baking is carried out at high power, then the temperature decreases and the meat is brought to a state of readiness. Observing this, you will stop thinking about how to cook the most delicious lamb leg in accordance with all the rules, so that the flesh is soft and juicy.
6. Lamb belongs to high-fat varieties. Before baking, most of the fatty tissue must be removed. Because this is what gives the leg of lamb a repulsive smell. But the fat can not be removed completely, so that the dish does not come out dryish. If you are going to cook a lean leg, stuff it with lard.
7. You can cook the leg on the bone or remove it first. Focus on the taste preferences of guests and family. Do not exceed the allowable weight of meat suitable for baking in the oven. Together with the bone, a leg weighing up to 2.5 kg is suitable.
8. A leg of lamb baked in the oven turns out very tasty if it is cooked in foil or a sleeve. But some housewives bake the meat open. In general, before serving, you need to slightly open the foil in order to cover the leg with a delicious crispy crust.
How to marinate lamb leg
1. Experienced chefs advise using rosemary when marinating this type of meat. It brings out all the flavors. Also, paprika, oregano, thyme, mustard, ginger, lemon juice will not be superfluous.
2. Oriental cooks prepare lamb with cardamom, cinnamon, sage, basil, pine nuts, sesame and mint leaves. The same spices are suitable for cooking lamb. Zira is a spice that quickly overcomes the repulsive smell of lamb.
3. Before you cook a delicious leg of lamb, you need to decide on the weight of a piece of meat. To have a soft and juicy lamb, choose the marinade to taste and do not break the proportions. All recipes below are for 1 kg. meat.
Lamb Marinade Recipes
Recipe number 1. Tomatoes and cilantro
Take half a bunch of parsley, rinse. Mix with peeled onion, 5 sprigs of cilantro. Pass through a blender. Add 3 tomatoes without skins, chop again. Pour in 200 ml. olive oil, add a little cumin and rosemary. Marinate the leg for 6-11 hours.
Recipe number 2. Vinegar and garlic
Cut 2 pcs. half rings of onion, mix with 6 chopped garlic cloves. Enter 130 ml. olive oil, 70 ml. vinegar. Pepper and salt to taste. Pour thyme, add 2 sprigs of rosemary. In this composition, the leg is aged for 12-13 hours.
Recipe number 3. Sugar and water
Dissolve in 0.5 l. warm water 25 gr. granulated sugar. Chop 2 pcs. onions and send to the solution. Add 1 sliced lemon, 8 bay leaves, 5 cloves, and salt to taste. Send the ingredients to languish for a third of an hour. Cool, place the lamb in the composition. Keep 7 hours.
Recipe number 4. Kefir and onions
Since you can cook a delicious lamb leg in kefir so that it is soft and moderately juicy, it makes sense to use this recipe. Mix half a bunch of chopped parsley with 0.5 l. fat yogurt, add a gruel of 2 onions, a little chopped cilantro, coriander with basil. Soak the meat in the mixture for 11 hours.
Recipe number 5. pomegranate juice and vodka
It is better to use natural pomegranate juice, but purchased in a glass jar is also suitable. Measure out 250 ml. drink, combine with 50 ml. vodka, add any greens to taste, favorite spices. Marinate the meat for 8-10 hours.
Recipe number 6. Oil and lemon juice
Mix 250 ml. olive oil with the juice of one lemon. Add a glass of dry white wine, gruel of one onion. Chop the carrots into circles, add to the mixture. Season with fresh or dried parsley by eye, add 10 bay leaves and 15 peppercorns. In this marinade, the leg of lamb is aged for 24 hours.
Recipe number 7. Yogurt and mint
Grind 5 garlic cloves with a crusher, mix with 300 gr. natural yogurt. Mash 3 sprigs of mint in a mortar, add to the total composition. Pour half a teaspoon of paprika and hot red pepper in the amount of 2 pinches. Lubricate the lamb with this mixture and soak in the bag for 13 hours.
Important!
Remember, before you cook a juicy and fragrant leg of lamb in the oven, you need to choose a marinade and calculate its amount, taking into account the weight of the meat. All recipes are for 1 kg.
Leg of lamb with garlic and lemon zest
- lamb leg - 2.3 kg.
- grated lemon zest - in fact (about 2/3 cup)
- garlic cloves - 5 pcs.
- olive oil - 80 ml.
- rosemary sprigs - 3 pcs.
When wondering how to cook a delicious leg of lamb so that the flesh is soft and juicy, you should use lemon zest. In addition, the dish will turn out very fragrant.
1. Get rid of excess fat, rinse the leg of lamb, dry with towels. Make large holes on each side, place a few pieces of chopped garlic in them.
2. Choose a marinade from the recipes above, soak for the indicated amount of time. Dry the ham so that the rest of the mixture drains. Grind the remaining garlic, mix with oil, grated zest and chopped rosemary sprigs.
3. Rub the leg very generously with the composition, place in a bag and wait 20 minutes. During this time, preheat the oven to 220 degrees. Send the leg to bake for half an hour on a baking sheet.
4. After this time, reduce the temperature to 175-180 degrees. Bake for another 1.5 or 2 hours, periodically pouring the carcass with the released juice. You can cover your leg with foil. Wait 15 minutes before serving to let the meat rest.
Lamb leg with mustard and honey in foil
- lamb leg - 1.8-2 kg.
- liquid mustard - 100-130 gr.
- honey - 40 gr.
- sprigs of thyme - 2 pcs.
- olive oil - 60 ml.
- head of garlic - 1 pc.
- lemon juice - 35 ml.
- freshly ground pepper - 6 gr.
- salt - 12 gr.
Before you cook the leg of lamb according to this recipe, you need to decide on the mustard. It should be moderately spicy so that the pulp is soft and juicy after cooking.
1. Rinse the ham, dry it, get rid of excess fat. Leave only a thin layer.
2. Make a marinade by mixing honey, oil, lemon juice, mustard. Add chopped thyme sprigs, minced garlic. Salt, season with pepper.
3. Lubricate the leg of lamb with this mixture, wrap in foil for baking. Leave in the refrigerator for at least 20 hours. Then take out and bring to room temperature.
4. Remove the foil, grease the baking sheet with oil, lay out the leg without foil. Heat the oven to 220 degrees, bake lamb for a quarter of an hour. When a crust appears, reduce the power to 110 degrees.
5. Cover the ham and baking sheet with a sheet of foil, bake for 3 hours. Then lower the temperature to 90 degrees, fry the lamb for 1 hour and 20 minutes. After cooking, do not rush to unfold the leg, let it sweat for another half hour.
Leg of lamb in red wine with potatoes
- potatoes (young) - 1.1 kg.
- lamb leg - 1.5-1.7 kg.
- wine (dry, red) - 60 ml.
- olive oil - 60 ml.
- sprigs of rosemary - 3 pcs.
- garlic cloves - 4 pcs.
- crushed pepper, salt - to your taste
This simple recipe is versatile, as you can cook a delicious leg of lamb quickly so that the flesh is soft and juicy.
1. Rinse, dry your leg, cut off excess fatty tissue. Make several large cuts on all sides. Stuff the ham with chopped garlic, rub with a mixture of salt and pepper.
2. Brush the meat with oil. Prepare a baking sheet, also grease it and put rosemary sprigs. Place lamb on top of them. Set the oven to 220 degrees, preheat.
3. Bake the leg at the indicated temperature for 20-25 minutes. Drizzle with wine and juices.
4. After half an hour, lay out the potatoes cut into “orange slices” next to it (if it is large), put the small ones whole. Drizzle with oil, pepper, wait 15 minutes.
5. After this time, reduce the temperature in the oven to 180 degrees. Cover with foil, mark for 1 hour 20-30 minutes. Periodically water the ham with its juice and wine.
Delicious leg of lamb with spices and lemon juice
- leg of lamb - 1.3-1.5 kg.
- pea pepper - 10 pcs.
- garlic cloves - 7 pcs.
- lemon juice - 40 ml.
- olive oil - 170 ml.
- liquid mustard - 70 gr.
- laurel - 4 pcs.
- thyme - 2/3 teaspoon
- rosemary - 1/3 teaspoon
When deciding how to cook a spicy leg of lamb, you need to choose a marinade from the recipes above or make it yourself using the technology below. In order for the leg to be juicy and soft, it must be kept in the marinade for at least the specified period.
1. So, let's start. Rinse and dry the leg. Grind all spices, garlic and herbs according to the recipe, combine, pour olive oil, mustard and lemon juice into them. Pour the meat with this composition, set oppression and wait at least 9 hours.
2. When the leg is marinated, let it drain. Heat the oven to 220 degrees, place your foot on a baking sheet and send to bake. After 30 minutes, turn down the power to 180 degrees.
3. Note the time, the meat will be ready in about 1 hour 20 minutes. Baste the leg with the rest of the marinade throughout baking so that the meat does not dry out.
4. After cooking, cover the lamb with foil, let it cook in the switched off oven for another 20 minutes. Serve with potatoes.
Leg of lamb in white wine with vegetables
- wine (dry, white) - 130 ml.
- lamb leg - 1.4-1.6 kg.
- onions - 3 pcs.
- potatoes - 900 gr. (more possible)
- garlic - 1.5 heads
- carrot - 2 pcs.
- thyme - a teaspoon without a slide
- sprigs of rosemary (fresh / dry) - 3 pcs.
- olive oil - 60 ml.
- paprika - 5 gr.
- ground black pepper - 5 gr.
- salt - 10 gr.
Before you cook a baked leg of lamb with vegetables, you need to choose a marinade from the list above or cook it according to this recipe. And so that the leg is soft and juicy, keep it in the sauce for the required amount of time.
1. Mix wine with chopped slurry of 1 onion. Add chopped garlic (half head), thyme, salt, paprika, olive oil, pepper, rosemary.
2. Wash the lamb, remove excess fatty tissue, leave only a small layer. Lubricate the meat with a mixture of herbs, place in a bag or foil, keep in the cold for 3-4 hours. Then remove, keep at room temperature for another 3 hours.
3. Now chop the second onion into 4 parts or chop into rings. Cut carrots into half circles, potatoes into cubes or “orange slices”. Separate the remaining head of garlic into teeth, cut or leave whole.
4. Season all vegetables with spices and salt, lightly pour olive oil, mix. Grease a baking sheet, place a leg on it, put the vegetable mixture next to it.
5. Preheat the oven to 220-230 degrees, send the meat to bake. After 20 minutes, lower the temperature to 180 degrees. Pour a little water and wine into a baking sheet, cover everything with a sheet of foil. Note the time, after 1 hour 20-30 minutes the leg will be ready.
Lamb leg in breadcrumbs in the oven
- crushed crackers (wheat) - 1 cup
- leg of lamb - 2.3-2.5 kg.
- fresh parsley (chopped) - 3 tablespoons
- fresh dill (chopped) - 3 tablespoons
- olive oil - 0.2 l.
- garlic cloves - 5 pcs.
- curry seasoning - 5 gr.
- dry wine (white) - 60 ml.
In search of an answer to the question regarding how to cook a leg of lamb, you can consider this recipe. To make it soft and juicy with a delicious crust as a result, bake the dish in white crackers.
1. First prepare the wine marinade: combine chopped garlic cloves with wine, curry seasoning, ground pepper. Salt. Rinse and dry the foot, remove excess fat, rub with the mixture.
2. Pack in a bag, leave in the cold for 1 day. Then take it out and drizzle with olive oil. Combine chopped greenfinch with croutons, roll the meat.
3. Preheat the oven to 220 degrees. Grease a baking sheet, put your foot on it. Bake for 30 minutes, then reduce the power to 180 degrees. Cook the meat for another 1.5 hours. Leave the ham in the switched off oven for 10 minutes before serving.
Leg of lamb in wine vinegar in the sleeve
- mutton ham - 1.8-2 kg.
- garlic cloves - 6 pcs.
- olive oil - 40 ml.
- wine vinegar (or apple) - 40 ml.
- liquid mustard with grains - 30 gr.
- freshly ground pepper, salt - to your taste
Since you can cook a lamb leg not only in foil, but also in a sleeve to be soft and juicy, you need to use this recipe. Choose liquid mustard that has round white grains (balls). So the dish will be more aromatic.
1. Prepare the ham: rinse, dry, remove excess fat, leaving a thin layer. Make a marinade: mix mustard, crushed garlic, oil, pepper with salt, vinegar.
2. Rub the ham with the mixture, make deep punctures in the meat. Insert a piece of garlic into them. Place the lamb in the baking sleeve, tie off. Marinate 8-10 hours.
3. Prepare a dry baking sheet, place your foot on it. Make about 10-15 holes in the upper part of the sleeve with a sewing needle. Preheat the oven, bake the ham at 220 degrees for 25 minutes.
4. Reduce the temperature to 175 degrees, note the time. After 1 hour 10-20 minutes, the lamb will be almost ready. Remove the baking sheet, cut the sleeve lengthwise with scissors.
5. Send the ham to bake for another 30-40 minutes, so that a pleasant golden crust forms in the upper part. After a period, turn off the device, let the meat “rest”. Serve after 15 minutes.
Every housewife who experiments with home cooking sooner or later asks the question: “How to cook the most delicious leg of lamb so that it is truly soft and juicy?”. The answer is simple! You just need to use one of the recipes listed above.
The leg of lamb is roasted to a medium degree of roasting: the meat should be slightly pink inside. , prepared in this way, is very juicy, ruddy, with a golden crust and tender inside. To get this result, the leg is baked for 1 hour and 10 minutes. If you want to properly fry the meat and get stewed lamb, which is also unusually tasty and more acceptable on the Russian table, I advise you to bake for 2 hours 10 minutes, or even all 2.5 hours.
The lamb must be young and lean. Then the meat will remain juicy, with a wonderful aroma.
We carefully clean the lamb leg weighing about 2.5 kg from the films. 10-12 large cloves of garlic, peeled and cut in half each. Wash 1 medium bunch of cilantro, dry and chop. Let's measure 1 tbsp. l. salt, 2 tsp. freshly ground pepper ( black, pink, white) and 4-5 tbsp. l. olive oil.
With a knife we make small vertical cuts in the leg ( depth 2-3 cm), put half of the garlic in each, add a little salt with pepper and cilantro. Lubricate the lamb leg with oil, rub with the remaining salt, pepper and leave for 20-30 minutes so that the meat is saturated with the aroma of spices and spices.
We line a large baking sheet with two sheets of foil so that you can wrap the entire leg. We put the leg of lamb in the middle of the baking sheet, wrap it in foil on all sides: the juice that appears during baking should not flow out. We put in the oven, preheated to 180 ° C, for 1 hour 10 minutes.
While baking, take 1.5 kg of small or medium potatoes, peel and boil until half cooked in salted water with 1-2 bay leaves and 2 peeled garlic cloves. Potatoes should not boil.
In a frying pan, heat 5 tbsp. l. vegetable and 50-70 g of butter. Fry potatoes until golden brown, then salt and pepper. You need literally a pinch of salt, and pepper on the tip of a teaspoon.
10-12 pieces of cherry tomatoes with a stalk, wash and dry, they will be needed for decoration. We take 10-12 toothpicks or bamboo skewers.
We take the meat out of the oven, carefully open the foil, diligently pour the meat with the juice formed during baking. We stick toothpicks into the leg, put cherry on each. Without covering the meat with foil, put it back in the oven to brown the surface. This will take 10-12 minutes. No more, otherwise it will dry out!
To serve, prepare a large dish. Cut out an ornament from white paper to wrap the exposed bone. We take out the baked leg from the oven, transfer it to a dish, cover the bone with paper. Pour lamb juice over fried potatoes, tomatoes and put all this seductive luxury, decorate and serve immediately.
After living in France for 10 years, I learned to understand the taste of lamb and began to understand meat. The French eat lamb hot and wash it down with dry red wine. If you did not eat the whole leg at once, it can be served the next day as a cold cut with mustard or any other sauce.
Elena Magnenan:
“My mother’s mother, my grandmother, a Cossack woman, Olga Vladimirovna, didn’t even know how to read and write, but she was the mistress - wow! And I learned my first life lessons from her. And my Moscow grandmother Claudia Vladimirovna is every day a theater, museums, the first skills of etiquette. We lived most of our lives in Zamoskvorechye, on Sliver. Aunt, uncle, father, me - we all graduated from school 627. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theatre, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing loto until the morning with a samovar ... Dad was a great cook, and I learned a lot from him.
I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia. On the Volga, in Plyos, I have a small, chamber hotel with a wonderful restaurant "Private Visit". I am happy to please my family, my children, guests and travelers by chance with homemade dishes, aromas, incredible abundance.”
Elena Magnenan's recipes:
Step 1: prepare the leg.
For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.
Arm yourself with a sharp knife and remove coccyx, which you can observe along the top of the leg. 
Next cut pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat. 
Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove small bone.
Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but superfluous pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for preparing any other equally tasty dish, for example, for lamb stew with beans, and fat in small quantities can be used to cook pilaf. 
Remove top rough skin layer. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and give the dish a beautiful, golden crust. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so act as you wish, if it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet. Step 2: Prepare rosemary and garlic.
In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two rather strong ingredients, fresh spicy rosemary and savory strong aromatic garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on the cutting board and preheat the oven up to 200 degrees Celsius or up to 400 degrees Fahrenheit.
Step 3: Prepare the leg for baking.
Now, using a thin, sharp and long knife, make incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third. 
After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough and does not extend beyond the meat to avoid burning these ingredients during baking. 
Place the prepared leg in a glass heat-resistant baking dish, or you can do it immediately during stuffing, whichever is convenient for you. Sprinkle it with salt and black pepper to taste. 
In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and taste to the finished dish, but not like aroma. Step 4: Bake the leg of lamb in the oven.
Pour into the mold with the foot 200
milliliters of pure distilled water. Make sure the oven is preheated to your desired temperature and place the mold in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour over the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake the leg some more 15 – 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on its weight, my leg was roasted 1 hour 15 minutes. But in order to know exactly when the meat will reach full readiness, arm yourself with a chef's thermometer and through 15 – 20 minutes After roasting, measure the temperature of the meat. 
Simply insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check your temperature every 5 - 7 minutes after 45 – 50 minutes baking. When the lamb has reached your desired consistency and color, remove the pan from the oven with a kitchen towel. Use kitchen tongs to transfer the lamb to a large flat dish and let your masterpiece rest. 15 - 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish, and serve. Step 5: serve the leg of lamb baked in the oven.
Lamb leg baked in the oven, served hot, you can decorate the dish to your liking. Lamb is quite fatty meat, so baked vegetables, boiled rice or mashed potatoes are an ideal side dish for it. Also, with this dish, you can serve fresh vegetable salads or pickled cuts and, most importantly, more bread or pita bread. It is better to savor this yummy with red sweet or semi-sweet wines, and for children, fresh, only squeezed fruit juices are preferable, which contribute to high-quality digestion. Cook with love and enjoy delicious food! Bon appetit! - - The prejudice that lamb "stinks" is groundless, but of course it has a rather specific smell. But if it really bothers you, you can soak the meat in cold running water for 12 hours, every hour, changing the liquid to fresh cold water.
- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. Dried herbs won't give your dish the flavor you want, so use them as you wish or omit them altogether. You can also stuff the leg with savory, it gives a garlic smell, hot fresh red pepper, citrus peel, dried fruits, such as cranberries, cherries, apricots.
- - If desired, sugar can be replaced with honey or regular white sugar.
- - The temperature of the readiness of the meat and its color in Fahrenheit: 120 - 125 degrees - the center is bright red, the surface is pink; 130 - 135 degrees - pink center, light brown surface; 140 - 145 degrees - the center is pink; brown surface; 150 - 155 degrees - light brown center, brown surface. And the best result is 160 degrees - the center is brown, the surface is dark brown. A higher temperature means that the foot is dry on the inside and burned on the outside.
Do you want to drive a real man crazy for years to come??? I think this recipe will break even the most persistent hearts.
As my grandmother used to say, may her memory be blessed, the way to a man's heart is through his stomach. Practice has confirmed this.
I bring to your attention a recipe for meat lovers, or rather lamb lovers. Those who love and appreciate meat dishes will definitely fall in love with this recipe.
The children are very picky in the choice of dishes, and even the kids we will please by cooking the leg of lamb in the oven.
To cook lamb in the oven, we need:
- lamb, leg of lamb
- rosemary
- garlic
- olive oil
- salt, pepper, cilantro seeds
- red pepper, paprika
- baking bag
How to cook a leg of lamb in the oven
The choice of good meat should be entrusted to the husband, because only a man can smell the most delicious piece). Lamb on the market is not cheap, but these costs will cover the emotions that your loved ones will give you after eating lamb.
So, the legs of the ram are bought, we remove all the extra veins and films. Salt and pepper gently rubbing all the salt, pepper, love and tenderness, positive energy into the lamb pulp.
We take on the sauce: olive or sunflower oil 3 tablespoons, a pinch of cilantro seeds, garlic 3-4 good cloves, crushed in a garlic press, be sure to add rosemary!
Rosemary is better fresh, but if this is not available, then dried is fine, but rosemary is the BEST secret for lamb in the oven.
We coat the leg of lamb with this sauce and conjure for love and consent.
We give time to marinate lamb, I think 1-3 hours is enough. If you want, you can put the lamb to marinate for a day in the refrigerator.
We put the marinated lamb leg in a baking bag, tie it tightly on the sides so that the juice does not flow out in any case. And put the lamb in the oven for 1.5 hours at 130 degrees, so that it warms up.
You can’t forbid to live chic, we cooked two legs of lamb at once. The second was intended for the ancestors as a gift, for a treat.
Time flies and smells slowly fill the whole apartment, the scent is one that really drives you crazy. The poor neighbors
Increase the temperature in the oven to 200 degrees. And we wait another 1-2 hours, we hope and believe. Sometimes we look into the oven, if the meat on the bone began to come off, then the lamb in the oven is ready.
We immediately took out the first leg, because we salivated. And we will leave the second leg of lamb still in the oven, open the package so that it is fried with a crust.
We sharpen the knife sharply and get ready to eat. Vegetables for garnish. Roasted lamb leg is served!
And those who love meat with a crust, we will invite you to the table a little later, in 10 minutes.
I will accept all comments! P.S. THANK YOU SO MUCH NICHOLAS! Family friend Kolya introduced us to this recipe, for which we bow to him!
Lamb has always been considered an exquisite oriental dish. Recently, she has settled in the western territories. It is easy to buy in butcher shops. Meet the heroine of this post, a leg of lamb baked in the oven.
Recipe content:
Of the entire carcass of a ram, it is the leg that has the least amount of fat, for this reason, for the first acquaintance with this type of meat, you should choose it. A baked leg of lamb in the oven can safely take center stage on the festive table. Usually this dish is always the main one, because. They do not cook every day, but only on special occasions. It looks beautiful, the aroma is amazing, the taste is amazing ... And at first glance it seems that it is extremely difficult to cook it and master the basics. But it is enough just to know a few tricks and subtleties, to be in a cheerful mood and have enough free time.
How to cook lamb leg - subtleties and secrets
Cooking a leg of lamb will turn out to be simple and even exciting if you follow all the subtleties and secrets. We figure out what you need to know in order to delight home and guests with juicy and mouth-watering meat.
- Ideal lamb meat with tender meat fibers and no characteristic odor, that is, milk lamb. However, it is difficult to buy this, so look for an animal up to 1.5 years old. You can determine it by the color of the fat: it should be light and elastic. Meat with yellow fat has a specific pungent odor that cannot be eliminated. Also pay attention to the tender muscle fibers: they should be light red. The meat is brown and deep red - the animal is old. This is only suitable for minced meat.
- Rinse the leg of lamb with hot water before cooking to wash away all the dirt that has stuck to it. Trim as much fat as possible from the meat. But it is not recommended to completely remove it, it prevents the dish from drying out. Therefore, leave it in a small thin uniform layer.
- A culinary sleeve or foil will help keep the maximum juices in the meat. For the same purpose, do not make punctures on the meat for stuffing. Juice will flow through these incisions.
- You can bake meat on your own, with various spices and seasonings, along with a side dish (potatoes, carrots, other vegetables, and fruits). Be guided by your own preferences.
- When baking a leg, it is advisable to separate the bone from the lamb meat. To do this, lay the leg on a cutting board with the fleshy side down. Make several cuts along the pelvic bone, separating the meat from all sides. Starting at the thin end of the bone, cut the meat down to the ball joint. Turn the bone out of the joint, cut the tendons, removing them.
- The leg is prepared depending on the weight. It is calculated as follows: 1 kg of carcass is baked for 40 minutes plus 20 minutes additionally for the whole piece. If there is a special cooking thermometer, a temperature probe, then install it in the thick part of the meat: the optimal readiness of the dish is if the temperature is 65 degrees. Focus on the following degrees of doneness: medium (medium) 54-57°C, good (medium-well) 60-63°C, well-done piece (well-done) 65-68°C.
- If you don't have a meat thermometer, measure doneness with a toothpick. Pierce a piece, transparent light-colored juice should come out of the puncture.
- Do not rush to immediately cut the finished meat, leave it for 20 minutes so that the juices inside are evenly distributed. Then the dish will turn out perfectly tender and tasty.
- When roasting, juice will be released from the meat, which is very tasty. It can be used to make sauce.
- Serve the finished meat to the table immediately after cooking, cutting it into thin slices. Otherwise, the fat will harden and the dish will not be so appetizing.
We got acquainted with the main subtleties and secrets of cooking a leg of lamb, it's time to learn about the nuances of the marinade. The marinade is an important part of the cooking process and should not be neglected. The meat must be given time to soak well, then it will reveal its rich aroma and taste.
To get the best result of baked lamb, spices and seasonings should be used. Culinary practice shows that mustard, paprika, ginger, lemon juice, thyme and oregano improve the taste of lamb perfectly. Dry herbs are good for rubbing your feet. Rosemary will allow you to improve almost every recipe. This spicy herb goes well with this meat. Experienced chefs recommend adding it when cooking fresh or dry.
In eastern countries, cinnamon and pine nuts are added to lamb dishes. You can also add basil, tarragon, sage, cardamom, sesame, mint, marjoram. These spices go well with lamb meat. The Central Asian seasoning - zira, will help to kill the specific mutton smell, it gives a spicy spicy note.
It is important to use spices in the right proportions and the right combinations so that the meat reveals its aroma and taste. The length of time the meat is in the marinade depends on the age of the animal and the size of the piece. Below are a few examples of marinade, recipes are designed for 1 kg of meat.
- Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or twist in a meat grinder. Leave the meat in the mixture for 5-12 hours.
- Combine a glass of vegetable oil, lemon juice, parsley, bay leaves and peppercorns. Put the chopped carrots and chopped onion into the mixture. Pour in 200 ml of white wine and stir. The duration of pickling is a day.
- Grind two onions in half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, put a sprig of rosemary, thyme, salt and pepper. Marinate 12 hours.
- Pour 1 tsp into 500 ml of water. sugar, put 2 chopped onions, uncut lemon, laurel, herbs, salt and cloves. Cook the products for 20 minutes, cool and lower the lamb. Leave it for 6 hours.
- Combine 2 chopped onions with chopped parsley, cilantro, basil, coriander and 500 ml of kefir. Stir and marinate for 10 hours.
- Mix 200 ml of pomegranate juice, 50 ml of vodka, herbs and spices and dip the meat into the composition. Marinate 8 hours.
- Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, red pepper and paprika. Coat the leg of lamb and leave for 12 hours.
The baked leg of lamb even sounds festive. It will decorate New Year's holidays, birthdays, anniversaries, meetings, and any celebration. Appetizing crust, juicy pulp, aroma of herbs - the decoration of any meal. Bake food observing all the subtleties, then guests and loved ones will definitely like an excellent edible gift.
- Calorie content per 100 g - 231 kcal.
- Number of servings - 2-3
- Cooking time - about 7.5 hours, of which 3 hours marinating, 3.5 hours baking
Ingredients:
- Lamb leg - 1 pc.
- Fresh rosemary - a couple of sprigs
- Garlic - 3 cloves
- Olive oil - 2 tbsp.
- Salt - 1 tsp or to taste
- Ground red and black pepper - a pinch
- Cilantro seeds - 0.5 tsp
- Sweet paprika - 1 tsp
As everyone has prepared, we proceed to the most important part of the culinary masterpiece!
Step by step cooking leg of lamb in the oven
- Remove excess veins and films from lamb. Salt and pepper, rubbing food into the lamb flesh.
- Make a sauce by combining olive oil, cilantro seeds, minced garlic and rosemary.
- Spread the lamb leg with sauce and leave to marinate for 1-3 hours, but you can keep it in the refrigerator for a day.
- Put the marinated lamb in a baking bag, tie tightly on the sides to keep all the juice, and send the lamb to a preheated oven to 130 ° C for 1.5 hours to warm it up. After in the oven, increase the temperature to 200 degrees and wait another 1-2 hours.
Leg of lamb in the sleeve - the perfect combination of beauty, taste and aroma. Putting such a treat on the table, the dish will become a legendary meal, and Italian herbs with a spicy sauce will take care of it.
Ingredients:
- Lamb leg - 1.7-2 kg
- Coarse salt - 1 tbsp.
- Grainy Dijon mustard - 2 tsp
- Spices: rosemary, Provence herbs, cumin - 0.5 tsp each.
Step by step cooking leg of lamb in the sleeve
- Cut off excess fat, fat and film from meat. Cut off unnecessary pieces.
- Place all herbs in a mortar and grind.
- Add salt and rub well.
- Coat the meat with the resulting mixture. After that, coat with mustard and put the piece in the refrigerator for 3-4 hours, but it can be longer.
- Preheat the oven to 220°C. Lamb put in a sleeve, put on a baking sheet and bake for 40 minutes. Then reduce the heat of the broiler to 180°C and bake for another 30 minutes.
- Next, carefully cut the sleeve from above, pour over the meat with the secreted juice and continue baking for 20 minutes until golden brown.
Lamb is not a traditional dish in our country. Therefore, it appears on our tables very rarely. And when it is cooked, the preparation is a grandiose culinary event. Lamb leg in foil is a non-standard dish that will allow everyone to cook for the next festive meal.
Ingredients:
- Leg of a young lamb - 1 pc. weighing about 2 kg
- Rosemary or thyme - a few sprigs
- Mustard - 4-6 tablespoons
- Olive oil - 2 tbsp
- Honey - 1 tbsp.
- Lemon juice - 1 tbsp.
- Garlic - 1 head
Step by step cooking leg of lamb in foil
- Wash the lamb ham and pat dry with paper towels.
- Trim excess fat from the leg, leaving a thin layer.
- Prepare the marinade. Peel the garlic and finely chop.
- Mix mustard, honey, lemon juice, olive oil, minced garlic, thyme or rosemary leaves.
- Grate the ham with salt and freshly ground pepper, coat with marinade, cover with rosemary and wrap with foil. Remove the piece for a day in the refrigerator.
- Take the meat out of the fridge 2 hours before roasting and let it come to room temperature.
- Grease a baking sheet with olive oil and place the ham without foil.
- Heat the oven to 230°C and send the lamb for 15 minutes to form a golden crust. Then reduce the temperature to 100°C, cover the ham with foil and bake for 3 hours. Then reduce the temperature to 90°C and cook for another 1.5 hours. But the specific baking time depends on the weight of the lamb.
- Leave the finished ham without unwrapping from the foil in a warm place for 15 minutes, to rest.
Lamb leg in the oven - recipe with vegetables
For the recipe for baked leg of lamb with vegetables, you can use all kinds of combinations of side dishes. For example, eggplant, tomato, bell pepper, zucchini, potatoes, carrots, etc. Baked lamb flavored with garlic and aromatic spices will be combined with any product, resulting in a real culinary delight.
Ingredients:
- Rear leg of a young lamb - 1.5 kg
- Garlic - 2 heads
- Rosemary (fresh or dry) - 3 sprigs
- Thyme - 1 tsp
- Potato - 1kg.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Paprika - 1 tsp
- White dry wine - 100ml
- Olive oil - 2 tbsp
- Salt, freshly ground pepper - 1 tsp each
Step by step cooking leg of lamb with vegetables
- Rosemary, thyme, freshly ground pepper and 1 garlic clove rub with salt.
- Add olive oil and stir.
- Wash the leg of lamb, dry it, cut off excess fat, leaving a thin layer, and rub with the resulting mixture.
- Wrap it in foil and refrigerate for 2 hours. Then take it out and let it warm up to room temperature.
- Peel the onion and cut into halves.
- Peel potatoes, wash and cut large tubers into halves or quarters.
- Peel the carrots, rinse and cut into large bars.
- Put the vegetables in a bowl, add finely chopped garlic, rosemary and paprika. Salt, pepper and drizzle with oil. stir
- Put the leg of lamb in a greased baking sheet, spread the vegetables next to it and put the baking sheet in a preheated oven to 240 ° C for half an hour.
- Then pour wine or broth into a baking sheet, cover with foil, reduce the oven temperature to 180 degrees and bake for 1.5 hours.
