Lamb roll - recipe with photo. Lamb roll Leg of lamb roll in the oven

Young lamb is highly valued for the high content of nucleic acid in its fat. But it is not always possible to preserve the complex of nutrients during heat treatment. Lamb in the oven in foil is one of the cooking methods in which this is possible.

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

To complete the recipe you need:

• a piece of pulp weighing 1.5 kg;
• large head of garlic;
• 3 sprigs of rosemary;
• a piece of butter;
• salt.

Cooking method:

1. The pulp is washed, dried with paper towels and cut in three places on one side, and in three on the reverse (the depth of the cuts is no more than 3 cm).
2. The meat is stuffed with cloves of garlic and sprigs of rosemary, then rubbed with salt and wrapped in foil, pre-greased with oil.
3. The baking sheet with lamb is placed in an oven preheated to 180 °C for 1.5 hours.

With potato

In terms of the presence of protein, lamb meat is not inferior to beef. But the cholesterol in the former is 4 times less, which makes lamb a very valuable product.

To create a nutritious dish that does not require a separate side dish, you need:

• 1 kg of meat;
• 2 times more potatoes;
• 2 onions;
• bay leaf, oregano and other spices;
• salt;
• vegetable oil.

Lamb with potatoes is prepared as follows:

1. While the oven is preheating to 200 °C, the washed and dried lamb is cut into portions. They are rubbed with salt and pepper and placed in a greased baking dish.
2. Vegetables are cut into discs and mixed together with salt and pepper in a deep bowl.
3. After 15 minutes, the vegetable mixture is laid out on top of the lamb.
4. The contents of the mold are seasoned and covered with foil, after which the container is sent to the oven for 40 minutes.
5. After the specified time has passed, the foil is removed and the dish continues to bake for another 7 - 10 minutes.

Cooking with vegetables in the oven

Fresh vegetables add even more flavor and juiciness to already delicious meat.

To create an appetizing dish you need to prepare:

• ½ kg lamb;
• 3 potato tubers;
• carrots;
• onion;
• 2 tomatoes;
• a stack of vegetable oil;
• 100 ml water;
• salt and spices.

Preparation stages:

1. The washed and dried piece is salted and rubbed with spices.
2. All vegetables are cut into large slices.
3. Lamb is placed in a fireproof dish in the center and surrounded with vegetable pieces in a circle.
4. Water and a little sunflower oil are added to the dish, after which the mold is covered with foil.
5. Lamb with vegetables is baked in an oven preheated to 200 °C for about 1.5 hours.
6. Remove the foil 10 minutes before the end of cooking.

How to deliciously bake a leg of lamb in foil

Another variation of preparing lamb meat involves the presence of:

• 1 leg of lamb;
• 10 peppercorns;
• 5 sprigs of rosemary;
• a small amount of sunflower oil;
• 2 heads of garlic;
• salt.

The step-by-step instructions for executing the dish consist of the following steps:

1. Crushed spices, chopped rosemary and garlic gruel are mixed in a bowl.
2. Oil is added to the aromatic mixture.
3. The leg is rubbed with spices and salt, and then wrapped in film and placed in the refrigerator for 10 hours.
4. Before cooking, the lamb is kept on the table for 30 minutes while the oven is preheated to 200 °C.
5. The lamb is baked, wrapped in foil, for 2 hours.

Bake the shoulder blade in the marinade

You can deliciously bake lamb weighing 2.5 - 3 kg in a marinade from:

• heads of garlic;
• 70 ml sunflower oil;
• 5 g cumin;
• a small amount of paprika and ground pepper;
• pinches of coriander;
• salt.

The work progress consists of performing the following manipulations:

1. The garlic is peeled and turned into pulp.
2. Garlic mass, sunflower oil, these and other spicy spices, and salt are mixed in a bowl.
3. Cuts are made in the shoulder no more than 2 cm deep, after which the meat is rubbed with marinade and sent to the refrigerator, wrapped in a bag, for a day.
4. The prepared lamb is baked for 2 hours in foil in an oven preheated to 200 °C.

Lamb ribs recipe

The dish turns out juicy, with a rich taste, if the ribs are pre-marinated.

You can surprise your guests by preparing an original roll.

It is prepared from:

• 800 g lamb;
• 30 ml tomato paste;
• the same amount of sour cream and Tabasco sauce;
• eggs;
• greenery;
• mustard;
• 2 cloves of garlic;
• a small amount of flour and granulated sugar;
• salt and spices.

To prepare the lamb roll:

1. The garlic is peeled, crushed and mixed with tomato paste, sauce and chopped herbs.
2. Flour and a pinch of sugar are added to the mixture.
3. In a separate bowl, beat the egg with mustard and sour cream.
4. The washed and dried meat is cut into strips that are slightly beaten.
5. The layers are smeared with tomato sauce one after another, and the remaining layers with sour cream.
6. A multi-layer roll is assembled, tied with twine, wrapped in foil and placed in an oven preheated to 200 °C for 1.5 hours.

Lamb is a dietary and very juicy meat, from which you can easily prepare very appetizing dishes in the oven.

If you manage to buy a good piece of boneless lamb, you don’t have to think twice about what to cook with it. Instead of traditional shish kebab or pilaf, make a better roll, and we will tell you how to make a delicious lamb roll. There is no comparison with store-bought rolls and sausages - everything is natural, and the taste and aroma are simply amazing! Of course, because such an aromatic and flavorful bouquet is collected here that such a lamb roll will decorate the festive table. By the way, if someone doesn’t really like the somewhat specific smell of lamb, then you can rest assured: you can’t feel it at all here, the spices and seasonings simply overwhelm it.
In the East, where pork is prohibited by Muslim tradition, lamb is the most popular type of meat. And one cannot help but admit that over the centuries, many simply delicious dishes have appeared here, where the taste of lamb is complemented by a wide variety of additives. You can also cook or. A is an excellent example of how you can harmoniously combine meat and vegetables.

Number of servings: 6
Calories: Medium calorie
Calories per serving: 320 kcal

To make lamb meatloaf, you will need:

lamb pulp - 800 g
tomato paste – 1 tbsp.
Tabasco sauce – 1 tbsp.
sour cream – 1 tbsp.
sugar – 1 tsp.
mustard – 1 tsp.
flour – 2 tsp.
garlic – 1 clove
dill and parsley – 1 bunch
eggs – 1 pc.
salt, ground black pepper - to taste

How to make lamb meatloaf.

1. Pass the garlic through a garlic press. Finely chop the greens.
2. In a bowl, mix tomato paste, Tabasco sauce, sugar, 1 tsp. flour, chopped garlic and a pinch of chopped herbs.
3. In another bowl, mix the egg with sour cream, 1 tsp. flour, mustard and a pinch of chopped herbs.
4. Cut the lamb fillet into thin layers (preferably approximately the same size) and beat well. Salt and pepper each layer to taste.
5. Grease one layer with the first mixture (with tomato paste) and roll it tightly into a roll. If the layers turn out to be small, you can make several separate rolls, the main thing is to follow the technology for assembling the rolls.
6. Grease another layer with the second mixture (with sour cream) and wrap it around the first roll.
7. Grease the next layer again with the mixture with tomato paste, wrap it, etc., until the mixture and layers of lamb are finished. As a result, we will get multi-layered lamb rolls.
8. Tie the rolls with thread and place them on a baking sheet in the oven, preheated to 200°C, for 1.5 hours. Cool the finished rolls, remove the threads and place under a press. Serve cold, cut into slices and beautifully arranged on a platter.

A simple recipe for homemade lamb belly meatloaf. Step-by-step home cooking recipe with photos for cooking at home for 45. Contains only 146 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 45
• Calorie Amount: 146 kilocalories
• Number of servings: 1 serving

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Snacks

Ingredients for one serving

• Roll:
• Lamb peritoneum 1 pc.
• Greens - 1 bunch (whatever you have or like), top part without stems,
• Garlic - 3-4 cloves.
• 1 tsp. no top salt + 1 tsp. hops - suneli + 0.5 tsp. ground black pepper.
• Threads for shaping.
• Brine:
• 2 l. water, 2 tbsp. l. with a mound of salt, a slice of lemon, a small onion, 2-3 cloves of garlic, 2 bay leaves, 3-4 allspice peas and 6-7 black pepper, herb stalks.
• Spicy paste: 3 cloves of garlic, a couple of sprigs of basil, parsley and cilantro, 0.5 tsp. ground red pepper.

Step-by-step preparation

1. Wash the peritoneum, dry it, place it on a cutting board, sprinkle with salt, hops - suneli and pepper. Finely chop the greens and garlic and place on the wide part of the peritoneum. First fold the peritoneum into an envelope (see photo) and then roll it up, tie it well with thread and leave it in the refrigerator overnight.
2. Bring the brine along with all the ingredients to a boil and place the roll in it. Cook for 4 hours, periodically adding evaporating water.
3. Cool the finished roll, remove the threads, spread with paste (grind all the ingredients for the paste to a paste), and keep in the refrigerator for 3-4 hours.
4. All! We eat it as a sandwich using a roll instead of sausage.

For some reason, our local butchers are completely unfamiliar with the concept of a varietal cut, and therefore if you buy a thigh, it will definitely be almost together with the hoof, and the front leg will generally be together with the ribs and peritoneum. The ribs are still okay, they go well for khinkal, but the peritoneum is a hassle. It all consists of very thin layers of meat, fat and fascia, which are almost impossible to separate. By the time you cut off all the films, it turns out that there are 150 grams of meat left, i.e., as they say, not to prison, not to the Red Army. It was always a pity for me to throw away what I bought with my own money, especially since connective tissue is very useful for the body. Therefore, I decided to try not to mock the product, but to make a roll. It turned out well, aromatic and tasty, the first roll ended before it even started. At least it is much healthier than sausage, which is also not made from premium meat, and there are no dyes or preservatives. During cooking, the refractory fat is completely boiled away, and the connective tissue is not noticeable at all. If you have the same problem with butchers, I advise you to try it. In this way, you can refine any “obscene” stringy meat.

Using a sharp knife, cut the bone out of the leg of lamb. If the lamb is certified, the meat must have a veterinary inspection mark (by the way, it must be cut off). In addition, it is necessary to cut off all outer films and fat. Rinse the prepared meat in cold water, pat dry with a towel and lay flat on a work surface.

Chop the cut bones and fry with the trimmings of fat in a frying pan. Separately, fry 150 g of carrots, 150 g of celery and onions in olive oil. Combine bones and vegetables in a saucepan, add 100 ml of wine and Worcestershire sauce. Simmer for 2 minutes and then add 700 ml of water. Place the pan on the fire and cook for about 3 hours. You should get approximately 550 ml of broth.

Cut the remaining carrots and celery into thin slices and then stuff them into the meat. This is done like this: a slice of carrot or celery is fixed in the eye of a stuffing needle, and then the meat is pierced through the fibers with this needle, and the vegetable slices remain inside the piece. In the free places you need to make slits and fill them with garlic cloves.

If you don't have a needle, you can stuff the meat by making deep slits with a thin knife. Season the stuffed lamb with freshly ground pepper and salt, add chopped fresh thyme and rosemary, and spread mustard evenly on one side of the piece. Carefully roll the meat into a roll so that the mustard is inside.

To ensure that the roll retains its shape during baking, it should be tied with twine. To do this, wrap the roll closer to the edge with twine and tie a knot. Wrap the long piece of twine around your hand to make a loop. Place the loop over the meat and tighten. Tie the entire roll in this way, making another 5-6 loops one by one.

Heat olive oil in a large frying pan. Fry the roll over high heat on all sides until golden brown, about 10 minutes. To make the dish more aromatic, you can add a couple of cloves of garlic and a sprig of rosemary to the pan while frying. At the end of frying, pepper and salt the roll.

Pour the remaining red wine over the fried roll without removing it from the pan. Evaporate the liquid a little (2 minutes), add 150 ml of broth. Simmer for 3 minutes. Cover the pan with foil so that the meat remains juicy during further cooking, and move it to the oven. Bake for 20–30 minutes. at a temperature of 180–200°C.

Prepare mushroom sauce. To get rid of sand, pour dried morels with cold water and leave for 5-6 minutes. Then drain the liquid and rinse the mushrooms thoroughly in running water. Place the morels in a saucepan, add a glass of clean cold water, let it boil and cook for 5 minutes.

Strain the mushroom broth, pour in the remaining meat broth (about 400 ml). Add tomato paste sautéed in olive oil and a sprig of rosemary; evaporate until thickened. Strain the sauce, add butter and whole boiled morels. Put it back on the fire, stir, bring to a boil and immediately remove from the heat.

Ingredients:

1. Lamb peritoneum - 1 pc.

2. Greens - 1 bunch (whatever you have or like), the upper part without stems,

3. Garlic - 3-4 cloves.

4. 1 tsp. no top salt + 1 tsp. hops-suneli + 0.5 tsp. ground black pepper.

5. Threads for shaping.

2 l. water, 2 tbsp. with a mound of salt, a slice of lemon, a small onion, 2-3 cloves of garlic, 2 bay leaves, 3-4 allspice peas and 6-7 black pepper, herb stalks.

Spicy paste: 3 cloves of garlic, a couple of sprigs of basil, parsley and cilantro, 0.5 tsp. ground red pepper.

How to cook:

1. Wash the peritoneum, dry it, place it on a cutting board, sprinkle with salt, suneli hops and pepper. Finely chop the greens and garlic and place on the wide part of the peritoneum. First fold the peritoneum into an envelope (see photo) and then roll it up, tie it well with thread and leave it in the refrigerator overnight.

2. Bring the brine along with all the ingredients to a boil and place the roll in it. Cook for 4 hours, periodically adding evaporating water.

3. Cool the finished roll, remove the threads, spread with paste (grind all ingredients for the paste to a paste), keep in the refrigerator for 3-4 hours.

4. That's it! We eat it as a sandwich using a roll instead of sausage.

For some reason, our local butchers are completely unfamiliar with the concept of a varietal cut, and therefore if you buy a thigh, it will definitely be almost together with the hoof, and the front leg will generally be together with the ribs and peritoneum. The ribs are still okay, they go well for khinkal, but the peritoneum is a hassle. It all consists of very thin layers of meat, fat and fascia, which are almost impossible to separate. By the time you cut off all the films, it turns out that there are 150 grams of meat left, i.e. as they say, not to prison, not to the Red Army. It was always a pity for me to throw away what I bought with my own money, especially since connective tissue is very useful for the body. Therefore, I decided to try not to mock the product, but to make a roll. It turned out well, aromatic and tasty, the first roll ended before it even started. At least it is much healthier than sausage, which is also not made from premium meat, and there are no dyes or preservatives. During cooking, the refractory fat is completely boiled away, and the connective tissue is not noticeable at all. If you have the same problem with butchers, I advise you to try it. In this way, you can refine any “obscene” stringy meat.