How to cook leg of lamb: TOP 4 recipes

Recipe contents:

Subtleties and secrets of making leg of lamb
How to properly marinate a leg of lamb?
Recipe – leg baked in the oven
Recipe – leg of lamb baked in a sleeve
Recipe – bake in foil
Recipe in the oven with vegetables
Video recipes

Of the entire lamb carcass, the leg has the least amount of fat; for this reason, for the first acquaintance with this type of meat, you should choose it specifically. A baked leg of lamb in the oven can easily take center stage on a formal table. Usually this dish always serves as the main one, because... They cook it more than once a day, but only on special occasions. It looks great, smells great, tastes amazing... And at first glance it seems very difficult to prepare it and master the basics. But all you need to do is know a few tricks and subtleties, be in a joyful mood and have enough free time.

How to cook leg of lamb - subtleties and secrets

How to properly marinate a leg of lamb?

Having become acquainted with the main subtleties and secrets of making leg of lamb, it’s time to find out about the aspects of the marinade. Marinade is an essential part of the manufacturing process and should not be neglected. The meat must be given time to soak thoroughly, then it will reveal its own rich smell and taste.

To get the best results from baked lamb, you should use spices and seasonings. Culinary practice indicates that the taste of lamb is amazingly improved by mustard, paprika, ginger, lemon juice, thyme and oregano. Dry herbs are good for rubbing your feet. Rosemary can improve virtually any recipe. This spicy herb mixes amazingly with this meat. Experienced chefs advise to definitely add it when preparing it in fresh or dry form.

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 mix well with lamb meat. The Central Asian seasoning - cumin - will help to overcome the specific smell of lamb; it imparts a special spicy note.

It is important to use spices in the right proportions and the right combinations so that the meat reveals its smell and taste. The length of time the meat remains in the marinade depends on the age of the animal and the size of the piece. Below are some examples of marinade; the recipes are for 1 kg of meat.

Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or grind in a meat grinder. Leave the meat in the consistency for 5-12 hours.
Combine a glass of vegetable oil, lemon juice, parsley, bay leaves and peppercorns. Add carrots cut into rings and chopped onion into the mixture. Pour in 200 ml of snow-white wine and stir. The duration of marinating is a day.
Chop two onions into half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, add a sprig of rosemary, thyme, salt and pepper. Marinate for 12 hours.
Add 1 tsp to 500 ml of water. sugar, add 2 chopped onions, uncut lemon, bay, herbs, salt and cloves. Cook the ingredients for 20 minutes, cool and add 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.
200 ml of pomegranate juice, 50 ml of vodka, stir herbs and spices and add meat to the mixture. Marinate for 8 hours.
Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, reddish pepper and paprika. Coat the leg of lamb and leave for 12 hours.

Leg of lamb baked in the oven

Calorie content per 100 g - 231 kcal.
Number of servings - 2-3
Production time - about 7.5 hours, of which 3 hours marinating, 3.5 hours baking

Ingredients:

Leg of lamb - 1 pc.
Fresh rosemary - a couple of sprigs
Garlic - 3 cloves
Olive oil - 2 tbsp.
Salt - 1 tsp. or to taste
Ground reddish and dark pepper - a pinch
Cilantro seeds - 0.5 tsp.
Sweet paprika - 1 tsp.

Once everything is prepared, let’s move on to the most important part of the culinary masterpiece!

Step-by-step preparation of a leg of lamb in the oven

Leg of lamb baked in a sleeve

Leg of lamb in a sleeve is a beautiful combination of beauty, taste and smell. By placing such a treat on the table, the dish will become a famous meal, and Italian herbs with a special sauce will take care of this.

Ingredients:

Leg of lamb - 1.7-2 kg
Large salt - 1 tbsp.
Grainy Dijon mustard - 2 tsp.
Spices: rosemary, herbs de Provence, cumin - 0.5 tsp each.

Step-by-step making of a leg of lamb in a sleeve

Leg of lamb baked in foil

Lamb is not a common dish in our country. That’s why it appears on our tables very rarely. And when it is prepared, the making is an amazing culinary event. Leg of lamb in foil is an unusual dish that anyone can prepare for their next special meal.

Ingredients:

Leg of young lamb - 1 pc. weighing about 2 kg
Rosemary or thyme - a few sprigs
Mustard - 4-6 tbsp.
Olive oil - 2 tbsp.
Honey - 1 tbsp.
Lemon juice - 1 tbsp.
Garlic - 1 head
Salt, freshly ground pepper - 1 tsp each.

Step-by-step preparation of a leg of lamb in foil

Leg of lamb in the oven - recipe with vegetables

For the recipe for baked leg of lamb with vegetables, you can use various combinations of side dishes. For example, eggplants, tomatoes, bell peppers, zucchini, potatoes, carrots, etc. Baked lamb flavored with garlic and fragrant spices will be combined with any product, resulting in a real culinary delight.

Ingredients:

Hind leg of a young lamb - 1.5 kg
Garlic - 2 heads
Rosemary (fresh or dry) - 3 sprigs
Thyme - 1 tsp.
Potatoes - 1 kg.
Carrots - 2 pcs.
Onions - 2 pcs.
Paprika - 1 tsp.
Snow-white dry wine – 100ml
Olive oil - 2 tbsp.
Salt, freshly ground pepper - 1 tsp each.

Step-by-step preparation of leg of lamb with vegetables

Grind rosemary, thyme, freshly ground pepper and 1 clove of garlic with salt.
Add olive oil and stir.
Rinse the leg of lamb, dry it, trim off excess fat, leaving a thin layer, and rub with the acquired consistency.
Wrap it in foil and refrigerate for 2 hours. Then remove and leave to warm to room temperature.
Peel the onion and cut into halves.
Peel the potatoes, wash them and cut large tubers into halves or quarters.
Peel the carrots, rinse and cut into large pieces.
Place the vegetables in a bowl, add finely chopped garlic, rosemary and paprika. Season with salt, pepper and oil. Stir
Place the leg of lamb in a greased baking sheet, place the vegetables next to it and place the baking sheet in a preheated oven at 240°C for half an hour.
Then pour wine or broth into the pan, cover with foil, reduce the oven temperature to 180 degrees and bake for 1.5 hours.

Video recipes:

Frisky and tasty recipes for making leg of lamb in the oven

A leg of lamb baked in the oven is considered the signature dish of any festive table. This is logical, because such meat is not only beautiful on the outside, but also very tasty. In order for a similar dish to win the hearts of all guests, you need to use only the freshest part of the carcass and follow the advice in its preparation. If you create everything correctly, the result will definitely amuse you. To bake lamb in the oven, you need a minimum of ingredients, time and abilities. Even a child can cope with such a task.

Meat that just melts in your mouth

The leg of lamb is the warmest part of the carcass and contains the least amount of fat. This type of meat contains all the necessary vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

salt;
one lemon;
lamb – 2.5 kg;
fresh rosemary (to taste);
3 cloves garlic;
vegetable oil.

To make the dish juicy and soft, it is recommended to cover it with foil and keep it in this state for 20 minutes at room temperature.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Place the meat in a huge container and carefully coat it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to get a golden brown crust, you should keep it in the oven for half an hour at 200 0 C.

It should be served warm with potatoes or rice.

Savory recipe for leg of lamb in foil

Almost all famous restaurants have taken note of this type of recipe. A leg of lamb baked in the oven in foil comes out very tasty if you use the freshest part of the carcass. Thanks to the iron cover, the dish acquires an indescribable smell and juiciness. Apart from this, the dish looks great.

To make this recipe you need:

leg of lamb 2-3 kg;
200 g prunes;
one large carrot;
two frontal bulbs;
a small bunch of fresh parsley;
head of garlic;
half a glass of mustard;
lemon;
olive or vegetable oil - four tablespoons;
other spices to taste.

Fresh meat must have very light fat.

First you need to cook the meat. It will need to be washed and dried with a cardboard towel. Once the ham is prepared, you can begin the marinade.

In a deep container, combine dry seasonings, finely chopped parsley and chopped garlic. Mix the ingredients and add oil. Also add freshly squeezed lemon juice to them.

Rub the purchased marinade perfectly onto your leg.

Wrap the meat in a large piece of foil and marinate for 10 - 12 hours. Then make small cuts on it and place a piece of prunes and a sprig of parsley in them. A similar procedure will help the lamb bake perfectly.

Wash the carrots and onions, peel and cut into slices.

Sprinkle the meat with mustard and salt, and put chopped carrots and onions around it.

Before putting it in the oven, wrap the leg again in foil. Bake at 180 0 C. After an hour of cooking, unwrap it and keep it in the oven for another 60 minutes. During cooking, you should occasionally baste the meat with the extracted juice. At the end of 2 hours, remove the baking sheet from the cabinet. You can start tasting in 20 minutes.

This recipe for baked leg of lamb in the oven is a true find when you need to cook something exciting, satisfying and in large quantities.

Indescribably delicious lamb recipe up your sleeve

For everyone who wants to amuse their family and friends with delicious food, this recipe is what they need. The secret to making baked leg of lamb is the marinade. Thanks to the right ingredients, the meat comes out soft, tender and with a pleasant aftertaste.

The manufacturing method is very common and quick. He does not ask for special knowledge and abilities.

1 kg lamb;
4 small lemon slices;
2 small heads of garlic;
salt to taste;
three pieces of bay leaves;
half a teaspoon of peppercorns;
0.5 teaspoon of whole coriander;
a tablespoon of honey;
1 tbsp. l. French mustard;
a tablespoon of refined vegetable oil.

Wash the meat and rub with salt on all sides. In order for it to soak perfectly, you should leave the leg of lamb for one hour.

To make the marinade, you need to grind bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Add vegetable oil to the container and mix everything well.

Use the purchased marinade to coat the lamb on all sides.

Place the meat in a sleeve, and place lemon slices and garlic cloves on top. Carefully seal the edges and leave in the refrigerator for two hours.

Before putting the meat in the oven, you need to preheat the oven to 170 0 C.

The lamb takes 2.5 hours to cook. You can check the meat using a wooden skewer. If clear liquid comes out from the punctured area, then it is considered ready.

Video recipe for leg of lamb baked with vegetables

Roasted leg of lamb

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

New Year
Christmas
Valentine's Day
February 23
March 8
Easter
Birthday

Dear friends, I propose to bake a leg of young lamb for your Easter table.
Tasty and juicy lamb meat will be a beautiful decoration for a festive table!)))
Bon appetit For you and your loved ones!

Ingredients

salt
leg of young lamb (or shoulder blade)	2-2.5 kg
rosemary or thyme	a few twigs
mustard	4-6 tbsp.
honey	1 tbsp.
garlic	1 head
olive oil	2 tbsp.
lemon juice	1 tbsp.
freshly ground pepper

general information

Total production time

28 h

Active production time

15 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the lamb ham and dry it with cardboard towels.
Trim off excess fat from the ham (it’s better to leave a little fat (a narrow layer) - it will give the meat juiciness).
Prepare the marinade.
Peel the garlic and chop finely.
In a bowl, mix mustard, honey, lemon juice, chopped garlic, olive oil, rosemary or thyme leaves.

Season the ham well with salt and freshly ground pepper.
Coat with marinade, cover with rosemary, wrap in foil or cling film and put in the refrigerator for a day.

Tip 1. The meat just needs to be well rubbed with salt, pepper and the prepared marinade. With all this, there is no need to stuff it with garlic so that juices do not flow out of the meat during the baking process from the holes made.

Tip 2. Meat can be marinated from 3 hours to several days. But the longer the ham is marinated, the richer and more vibrant the taste of the finished meat will be.

2-3 hours before cooking, remove the meat from the refrigerator and let it come to room temperature.
Lightly grease a baking sheet with olive oil and place the ham.

Preheat the oven to 230°C.
Place the baking sheet with the ham in a hot oven and bake for 20 minutes, until a crust forms.
Reduce temperature to 100°C.
If desired, the ham can be covered with foil and baked for 3 hours (at 100°C).
Then reduce the temperature to 90°C and bake the ham for about 2-3 hours (depending on weight).
If there is a temperature gauge for meat, measure the temperature in the thickest piece of ham (note that the temperature is given in degrees Celsius and Fahrenheit):

– medium-done (medium) – 54-57°C / 130-135°F
– medium-well done – 60-63°C / 140-145°F
– well-done – 65-68 °C / 150-155°F

Advice.
For my taste, the best temperature for roasting lamb is about 63°C (medium-well). At this temperature, the meat comes out deliciously juicy (with pink juice), tender and savory. Meat that is fully cooked (well-done) comes out the driest and not juicy - it is better to undercook lamb slightly. Although, everyone has their own preferences.

Wrap the finished ham in foil and leave it in a warm place (or in a slightly open oven) for 15 minutes, rest.
A perfect side dish for lamb: rice, potatoes, green beans, fresh vegetables, etc.

I wish you bon appetit!

We also created a Telegram channel. Join and share with friends!

How to cook leg of lamb in the oven Stalik Khankishiev

Lamb is considered one of the most delicious and expensive types of meat. She asks for proper processing and preparation, then the dish comes out indescribably tasty and truly unique. There are a huge number of recipes for making lamb at home, and the best of them will be described below.

How to marinate lamb deliciously

So, lamb is, first of all, a tasty kebab. But meat can be marinated not only to cook it outdoors, because such processing is also perfect for home-cooked dishes:

The meat is marinated for at least 2 hours. As a standard, it should stand in the marinade for 3 hours. The calorie content of such a dish is 226 kcal per 100 grams.

What is the manufacturing process:

The onion will need to be peeled and cut into half rings, then mash it well with your hands and set aside;
Pour boiling water over the tomatoes, then carefully remove their skins and chop very finely;
Place the pieces of lamb in a deep bowl, cover them with onions, pour in finely chopped tomatoes, and also fat tail fat;
Finely chop the greens, add them to the meat, add salt and pepper to all ingredients to taste, mix with your hands;
The meat must be marinated at room temperature for at least 2-3 hours.

How long to bake a leg of lamb in the oven

The baking time here will depend on the selected temperature. For example, at a temperature of 170-180, this dish must be cooked for at least 2 hours. If the temperature is 220, then 20 minutes will be enough for baking.

Traditional recipe

In order to cook leg of lamb at home according to a traditional recipe, a number of products will be useful:

The time needed to prepare the product will be exactly 12 hours; the production itself will take 2 hours 40 minutes. 100 grams of such a dish will contain about 276 kcal.

A leg of lamb baked in the oven will turn out inimitable if you literally follow all the stages of production:

The leg of lamb must first be thoroughly washed in cool water, then blotted with cardboard towels or napkins;
If the product has a lot of fat, it is recommended to remove excess fat with a knife;
Cut the trimmed fat into small pieces and set aside;
Peel the garlic, cut each clove lengthwise into two parts;
Pierce the leg of the ram on all sides with the tip of a knife, you should get 20 small holes;
Insert one half of garlic and one small piece of lamb fat into each puncture;
In a separate bowl, prepare the marinade: mix honey with black and red pepper, add mustard, vegetable oil, salt, mix everything thoroughly;
Coat the leg of lamb completely with the purchased marinade, then wrap it in plastic wrap and put it in the refrigerator for 12 hours;
After the designated time has passed, the product must be released from the cellophane and wrapped in parchment paper, then placed on a baking sheet;
Preheat the oven to 170, then place the dish to bake for 2 hours;
After 2 hours, take out the baking sheet, cut off the top layer of parchment paper (leave the bottom layer as is);
Set the oven temperature at 220;
Place the pan with the dish in the oven again and cook for another 20 minutes;
Remove the finished dish from the oven, transfer it to a suitable dish, let it cool for 10 minutes, then serve.

Leg of lamb baked in the oven in foil

This dish will become a real highlight of the festive table, and the following products will be useful for it:

The leg of lamb must lie in the marinade from 3 hours to 12 hours (depending on the available time); it will take about 2 hours to prepare in the oven. The approximate amount of calories in 100 grams of such a dish will be 300 kcal.

How to cook a leg in foil step by step:

First, you need to process the meat itself: wash it under running cool water and dry it with cardboard towels;
Finely chop the greens, finely chop the garlic;
Prepare the marinade: in a separate bowl, mix the available spices and herbs, pour olive oil into them, add some garlic;
Cut the lemon into two halves, squeeze out the juice and add to the marinade;
Stir the resulting mixture until smooth;
Very carefully rub the meat with the purchased marinade, then wrap it in foil and put it in the refrigerator to marinate (as mentioned earlier, for at least 3 hours);
After the time has passed, unfold the foil, cut the meat in several places, insert prunes and garlic into any cut, then coat the meat with mustard, place the remaining prunes on top of the meat;
Peel and chop the onions and carrots as large as possible (you can place them whole next to the lamb);
As a finishing touch, sprinkle the meat with cloves for flavor, and then wrap the future culinary masterpiece back in foil;
Preheat the oven to 220-230;
Bake the dish at this temperature for 1 hour 20 minutes, then reduce the temperature to 180, cut the top layer of foil and cook the lamb for about 30-40 minutes, constantly pouring the juice over it;
Serve the finished dish either whole or chopped.

Leg of lamb baked with potatoes in the oven in a sleeve

A meat dish cooked in a sleeve will turn out very juicy and fragrant, and this will require the following ingredients:

The meat must be marinated for about 2 hours; the preparation itself will also take approximately 2 hours. 100 grams of such a dish will contain 220 kcal.

Step-by-step recipe for making a dish in the sleeve:

Prepare the marinade in advance: to do this, mix rosemary, pepper, salt in a deep bowl, pour some olive oil over everything;
Finely chop the garlic, add it to the marinade, crumble the bay leaf there;
Wash the lamb and carefully rub it with the marinade, then put it in the refrigerator for 2 hours;
Meanwhile, peel the potatoes, cut them into small cubes or slices, place in a bowl and sprinkle with rosemary, salt, pepper, then add olive oil;
After 2 hours, place the potatoes in the sleeve, and then the leg of lamb;
Preheat the oven to 180;
Bake the dish for 2 hours, then serve sliced.

Recipe from Stalik Khankishiev

A dish based on a recipe from a famous chef will turn out not only very tasty, but also wonderful. This baked leg of lamb in the oven will become the central dish of any festive table:

The preparation of this dish must take at least 2 hours - 2.5 hours. 100 grams will contain about 224 kcal.

Making a dish according to this recipe:

It will be necessary to remove the vein and femur from the leg, and then clean the muscles from the films;
Remove excess lard and fat from meat and set it aside;
Finely chop the onion and carrots;
Pour boiling water over the tomato and remove the skin from it, then also finely chop;
Place the frying pan on the fire, put the fat cut from the meat into it and melt it (but do not fry);
When there is a sufficient amount of fat on the bottom of the frying pan, you can add the onion and fry it until golden;
The next step is to add the carrots to the onion, simmer until soft (the smell of pilaf should appear);
At the end, add finely chopped tomato, fry all three ingredients until the smell of fresh tomato disappears;
Pour a little boiling water into the pan (you can use broth) and simmer the vegetables until fully cooked, salting them and adding a small amount of sugar;
Place the finished vegetables in a separate bowl; they must cool (it is better for the fat to solidify completely, otherwise it will be impossible to stuff the meat with warm entrails);
When the vegetable stew is cool, it can be placed in the cavity of the leg of lamb, which was formed when the sinew and bone were removed;
Pepper and salt the filling again, then tie the leg with thread (you can even sew it up);
Place the lamb on the oven grid, place a suitable container underneath to drain the fat and juice, bake the dish at 180 for 1.5 hours - 2 hours, gradually lowering the temperature towards the end of cooking;
Place the finished dish on a huge plate, remove all the threads, slightly open the meat so that the vegetable stew flows out and looks like a side dish.