Meat

Lamb in the oven

Lamb in the oven



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Oven ingredients for cooking lamb

  1. Lamb leg 1pc .;
  2. 2 cloves of garlic;
  3. Olive oil 100g.;
  4. Sweet yellow pepper 2pcs.;
  5. Sweet red pepper 2pcs.;
  6. Onion 2pcs.;
  7. Carrots 3pcs.
  • Main Ingredients
  • Serving 3 servings

Inventory:

Cutting board ;, Knife ;, Baking tray ;, Plate.

Cooking lamb in the oven:

Step 1: Process the meat.

First, remove the bone from the meat, in this case the scapula. The ugly end of the bone is also cut off. We get pure meat. Then we wash it with water. A total of 2.5 kg of pure meat is obtained. Then we fry the lamb in olive oil from all sides. Take the bowl deeper, because if you use a conventional pan, everything will be splashed with oil.

Step 2: Cook the vegetables.

While the meat will be fried from all sides, we will have time to cut the vegetables. Therefore, we wash the products well with water and whip up the carrots, onions into half rings, garlic in half, but pepper first in half and then a few more stripes. And we are waiting for the meat to be ready.

Step 3: Put the dish in the oven.

Spread all the ingredients on a baking sheet. To begin, lay all the vegetables and then put the fried meat on top. And then, to give lamb aroma and a slightly varied taste, season it with spices. I seasoned with zira, coriander grains, colored peppers, peas and salt. Then we pour the vegetables a little oil and add water. Then preheat the oven up to 200 degrees and send our dish to bake for 1 hour. We periodically look at this process so that the mutton is cooked evenly. To do this, from time to time we change the position of the meat, that is, turn it over.

Step 4: We serve to the table.

Cut the prepared mutton into uniform layers and put in a plate. We serve it together with baked vegetables, because they are very juicy and tasty. Just a pleasure, not a dish. Enjoy your meal!

Recipe Tips:

- - Lamb can also be fried in sunflower oil.

- - Lamb is prepared for about an hour, but you do not need it, because once and for all it is not necessary. You check it by piercing with a fork, if the juice is white, a little pinkish, then the meat is ready. Keep an eye on the liquid in the pan all the time if you pour a little water on it a little so that the meat is not dry.

- - The French throw out the learned vegetables, if you did not like them you can do as well. But hope they do not upset you.