How to cook lamb at home? Recipes for lamb in the oven, slow cooker. Proper preparation of lamb: instructions for use How to cook lamb meat soft and juicy

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But it turned out that lamb can be a delicacy, and fat tail fat and a sharp nervous smell not only do not exhaust its content, but may be absent as a class. For the sake of dietary benefits, and often for the sake of taste, when cooking lamb, it is important to get rid of fat so that the meat does not drown in this fat during cooking, or cook in it. There are other ways to maintain juiciness: cooking time, environment and temperature. For example, for Jerusalem shwarma it is important to cook the leg of lamb just below the temperature at which the Maillard reaction (the conversion of amino acids and sugar into caramel) occurs intensively, and in an environment where some moisture is retained. And when cooking boneless lamb loin, it is important not to overcook the meat, which is deprived of fat support. Properly cooked lamb has enough juiciness to do without sauces, but if you still want to give it an extra flavor note, use any combination with mint, even mint with sugar and vinegar, as the British do. The light refreshing mint taste seems to be created for an alliance with lamb.

How to cook lamb correctly: lamb loin with oyster mushrooms and leeks

“When the meat revolution happened, it turned out that lamb could be a delicacy”

For 4 persons

Cooking time 30 minutes

Ingredients

600 g boneless lamb loin
1 large leek
400 g oyster mushrooms
100 g olive oil
200 g eggplants, or sweet peppers, or tomatoes (optional)
4 sprigs thyme
2 cloves garlic
Salt, ground black pepper to taste

Preparation

Remove the films from the loin, if the butchers have not done so, and fry in olive oil until golden brown. Season with salt and pepper, place on a baking sheet, and add thyme sprigs. Cut leeks into thin strips and mushrooms into thick strips. If you use eggplants, peppers or tomatoes, cut them into small cubes.

Fry all the vegetables separately in olive oil. Place the lamb in an oven preheated to 180°C for 10–12 minutes. Mix vegetables and mushrooms in a saucepan, after lightly frying finely chopped garlic in olive oil, salt and pepper. You can add herbs - parsley or dill.

Cut the finished lamb into slices and serve with a side dish of leeks and mushrooms.

PHOTO Sergey Leontiev Style Diana Nagornaya

“Meat that only the mighty mountaineers can handle”

For 10–16 persons

Cooking time 4 hours (plus marinating time)

Ingredients

Leg of lamb weighing approximately 2.5 kg

For the marinade paste

10 g black peppercorns
5 pieces. carnations
5 g each of cardamom, fenugreek, fennel, coriander seeds
2 star anise
1 cinnamon stick
half a nutmeg
5 g ground ginger
15 g sweet paprika
20 g sumac
10 g coarse salt
40 g fresh ginger
950 g cilantro
20 g lemon zest
50 ml lemon juice
100 ml peanut butter

Yogurt sauce with herbs

500 ml Greek yogurt
100 g red onion
20 ml lemon juice
2 cloves garlic
3 g white pepper
100 g cilantro
10 g dill
1 g ground cumin

Cucumber and pomegranate salad

1.5 kg cucumbers
500 g pomegranate seeds
20 g each of cilantro and dill
100 ml olive oil
6 cloves garlic
20 g oregano

Preparation

You take all the hard spices listed and turn them into a flavorful paste. Peppercorns, nutmeg, etc. can be lightly toasted in a dry pan to extract more flavor.

This paste will need to be lubricated with a leg of lamb that has been removed from the brine and pierced with a knife in several places. Leave the already oiled leg to marinate for another four hours. It can also be overnight.

Place on a baking sheet and place in an oven preheated to 170°C. After half an hour, add a glass of water to the baking sheet, seal the leg on top with foil and place in the oven for another 3 hours at the same temperature.

For the sauce, mix yogurt with finely chopped onion, crushed garlic, lemon juice, spices and herbs. For the salad, peel and seed the cucumbers and mix them with herbs, oil, pomegranate, and garlic. Serve lamb with sauce and salad.

Alexey Zimin Brand chef of the Dom 12 cafe, gastronomic columnist, editor-in-chief of the Afisha-Food magazine. Graduated from Le Cordon Bleu culinary school. Author of the books “Market Kitchen”, “Supermarket Kitchen” (Eksmo, 2012, 2013) and “Kitchen Forever” (Afisha, 2012).

Lamb is not only nourishing, but also very tasty meat. You can prepare a huge number of both original and gourmet dishes from it.

Eurasia was the first continent on which people domesticated sheep and began to eat its meat. For many peoples, this product is practically the only type of meat that is eaten almost every day with vegetables, cereals, and dough. But lamb is far from a dietary type of meat, since it contains a lot of fat, which is also refractory.

However, if you compare lamb with pork, you can note that it is three times leaner. If you choose lean lamb meat, it can be compared to beef in nutritional value. From this it follows that such meat (not fatty) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that has a beneficial and better effect on the digestive process and other body systems: cholesterol metabolism, the cardiovascular system. In addition, lamb has a rich set of microelements:

vitamin A
B vitamins
folic acid - normalizes metabolic processes
iron – improves digestion, improves blood quality
manganese - responsible for metabolic processes
calcium - ensures healthy bones
zinc - beneficial for women's and men's health

Benefits of lamb? How to cook lamb? Is lamb healthy?

Simple and original recipes for cooking lamb will help you prepare flavorful dishes at home for the holiday and everyday table.

Lamb meat baked with spices and fresh herbs:

This recipe involves stuffing a piece of meat with a stuffing of herbs and spices, so first of all it’s worth working on the stuffing. The filling is quite simple:

Heat oil in a hot frying pan (you can use absolutely any) and fry in it finely chopped medium-sized onion. You can use both white and blue and the most common onion. When the onion becomes soft and becomes transparent, the fire becomes weaker
To the fried onion you need to add finely chopped greens. Here you can use absolutely any greens, but a piquant and spicy aroma will be added by a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each green. Fry the greens with onions for literally two to three minutes - this is enough to soften them
Transfer the greens and onions poached over the fire into a separate bowl and allow them to cool slightly. After that, pour one into it yolk and sprinkle with fine shavings of any flavored cheese(the best option is Parmesan). The filling becomes viscous and ready for filling.
The meat is washed and dried. It’s good if your piece is a little flat, so it will be very convenient to stuff it. Chop finely garlic and carrots with straws. Use a thin knife to make several holes in the meat, into which pieces of aromatic vegetables are inserted. The meat is rubbed on all sides salt and pepper
Place a layer of food foil on a baking sheet and grease it with vegetable oil. Place the meat on a board, place the filling in an even layer on top of the meat and fold it in half. You can secure the edges with a toothpick. Place the meat on a baking sheet. sprinkle it with lemon juice and put it in the oven
The meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on the baking sheet, and in this state it remains in the oven for another half an hour. After this, a piece of meat is carefully cut into plates and served to the table.

How to bake lamb in the oven?

Lamb recipes in a slow cooker, how to cook lamb meat deliciously?

A multicooker is a special kitchen appliance that can make the life of any housewife as simple as possible. It performs a maximum of important functions: bakes, fries, boils, steams, and therefore it is extremely easy to cook lamb in it. The meat that comes out of the slow cooker is especially soft and juicy; it absorbs all the added spices and releases excess fat.

It’s safe to say that lamb cooked in a slow cooker is a hearty and completely dietary dish because it is not fried in oil, but stewed in its own juices.

How to deliciously cook lamb meat in a slow cooker?

Simple and tasty cooking of lamb in a slow cooker:

First of all, you need to wash the piece of meat and dry it. Since the bottom of the multicooker is quite small, a piece of one kilogram will be enough to get a juicy and tasty dish
In a separate bowl, prepare a special marinade sauce for meat. It consists of the simplest ingredients: Approximately 20 grams vegetable oil(you can use absolutely anything) is poured into a bowl, which should be heated in the microwave until warm for about 30 seconds. Add to warm vegetable oil spices: salt, pepper (black, red, white or a mixture), dried cilantro and dried basil, a pinch of suneli hops and nutmeg
Coat a piece of meat well with this marinade and place it on the bottom of the multicooker, pour the remaining sauce on top. It is necessary to fry the meat for an hour in the strongest mode: “Baking” or “Soup”. If your piece of meat is quite lean and you are afraid that it will burn without letting in the fat, you can add a little water during the frying process
During frying, the meat must be turned several times (about three to four times during the entire process). After cooking, the meat should be cut into pieces, garnished with herbs and chopped vegetables.

How to deliciously prepare the “lamb with vegetables” dish? Recipe

Lamb stew with vegetables is the best combination. Thus, lean and fatty meats cannot always balance juicy vegetables and ultimately provide a delicious and tender dish. Vegetables absorb meat juices and become unusually tasty. You can use absolutely any vegetables that the season allows, and you can cook meat both in a saucepan and in a slow cooker.

How to cook a delicious dish of lamb and vegetables?

Preparation:

It is best to stew lamb meat in a cast iron pot - this is a dish made of heavy cast iron and has a thick, dense bottom. In such dishes the set temperature is maintained for a very long time, the meat is carefully stewed and remains juicy
Piece of meat one kilogram in size is washed under water, dried and cut into pieces of approximately five centimeters. The meat should be lightly fried in a regular frying pan in vegetable oil until tender golden brown. After this, the pieces of butter are transferred to a cauldron (by the way, you can use a slow cooker)
Pour the remaining oil from the pan over the meat. The fire should be turned on to medium and gradually lay out the vegetables
First, cut into rings is placed on top of the meat. onion, then put coarsely cut into rings or half rings carrot, then cut into rings eggplants, then in circles tomatoes and bell pepper on top of the tomato
The meat will begin to release juice and with it the vegetables - water. The dishes will gradually begin to fill with liquid and when there is enough of it, the vegetables should be mixed with the meat. Only after you have mixed everything (or while you start stirring) can you add spices: salt, a mixture of peppers, suneli hops, mustard, nutmeg, coriander, dried basil
Meat and vegetables should be stewed for two hours. Only this time is enough for the meat to become juicy, rich in flavor, soft and melting in the mouth. Vegetables acquire a soft appearance if you do not increase the heat throughout the stewing process, then they will not burn

How to cook the “lamb stew” dish, rules for stewing meat

Lamb is quite a fatty meat and therefore needs to be stewed for a long time. This is the only way it will be able to release all the juices and become incredibly soft and tasty. You can stew lamb in any container. For this you will need:

Kazankas
Cast iron pots
Pans with a thick bottom (or the most ordinary ones)
Tall pans
Duckling

The stew will be no less successful if you cook it in a slow cooker. This way it will turn out whole, soft and have a delicious gravy.

How to cook lamb? How to stew lamb correctly?

Before you start stewing meat, you need to do some work with it:

Wash under running water
Dry
Cut into required size pieces
Coat with spices or marinate

The easiest and most delicious way to stew lamb:

The meat cut into pieces is sprinkled salt and pepper
Prepared for meat special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a heaping tablespoon of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
The meat is covered with marinade and left for an hour in the refrigerator.
After marinating, the meat is placed in the container in which it will be stewed along with the marinade and begins to simmer over high heat.
After it boils, you should keep it in this state for five minutes, stirring thoroughly, and only then reduce the heat and add a handful of peeled garlic cloves to the meat (about 7-8 pieces, don’t worry, the dish will not be spicy)
The meat needs to simmer for about two hours, after which it is covered with a lid and sits for another thirty to forty minutes.
Stewed lamb is served generously sprinkled with chopped herbs: parsley, dill, basil, cilantro

How to properly prepare leg of lamb? How to cook leg of lamb?

A leg of lamb is a fairly large meat that can only fit in the oven in its entirety. The oven will help to perfectly cook this part of the body because exposure to high temperatures will allow the meat to release its juices. If you pour this juice over your leg, the crust will be golden brown, crispy and golden.

Before you put the leg of lamb in the oven, you should marinate it. The marinade will give the dish many shades, rich taste and incredible juiciness.

How to cook leg of lamb correctly and tasty? Rules for cooking lamb in the oven

The complete removal of all unwanted films and fat from the meat will help give the dish a great taste. It is fat that can give meat an unpleasant specific smell. If you carefully remove all excess fatty pieces with a sharp knife, you guarantee the dish a rich, pleasant taste.

Preparation of leg of lamb:

Using a sharp long knife, make numerous punctures in the meat, the more the better.
Insert chopped garlic and rosemary sprigs (not large) into the resulting holes. These spices will give the dish an incredible aroma and taste, and will also remove the unpleasant odor (if there is too much fat and veins left on the meat)
Rub your leg with spices. To do this, use salt, pepper, mixtures of aromatic peppers, coriander, nutmeg
When baking legs, it is best to use olive oil only because vegetable oil often burns when exposed to too high temperatures.
Preheat the oven to 250 degrees (or more). The leg should be baked at high temperature for the first half hour so that the meat gets a nice crust.
After half an hour, open the oven, remove the baking sheet, pour the resulting fat over the meat, reduce the temperature to 180 degrees and return the meat to baking.
Bake the meat at low temperature for another hour and a half, each time you need to take out the meat and pour fat over it (about every twenty to thirty minutes)
Do not rush to immediately remove and serve the meat after the time has passed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare the side dish and vegetables for serving.
Cut the slightly cooled meat into pieces for serving or serve whole

How to cook real lamb pilaf? Recipe

Pilaf with lamb is a native Uzbek folk dish. Cooking it is a real art, which not everyone can do. However, lamb and rice are the best combination because the grain is able to absorb all the juices that the meat releases. Vegetables add sweetness and freshness to the dish.

This pilaf should be prepared only from round rice. The added spices are of great importance: barberry and garlic, as well as the obligatory vegetables - carrots and onions.

How to cook real Uzbek lamb pilaf?

Preparation:

First of all, prepare the meat for pilaf: cut it into pieces three to four centimeters in size. Use lamb shoulder (one kilogram) for pilaf - this is a completely suitable part
The meat should be placed in a cauldron or fried in a cast-iron frying pan, pouring more than half a glass of vegetable oil into it. Fry meat at high or medium temperature
While the meat is roasting and releasing its juices, begin peeling and chopping the onions. It should be cut into half rings, after which the onion is poured into a cauldron with meat
The onion and meat should be thoroughly mixed and simmered in this state at high temperature for ten minutes. During this time, carrots are chopped into cubes and also added to the bowl with meat and onions.
Turn on the stove to medium heat and simmer the meat and vegetables for about half an hour. Place a washed but not peeled head of garlic in a cauldron to add flavor to the dish.
During stewing, you should add spices to the cauldron: red pepper (just a little), barberry and cumin
Soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The liquid level should be slightly higher than the rice level (about one to one and a half centimeters)
The pilaf is stewed over moderate heat for another twenty to thirty minutes, after which you should turn off the heat, cover the pan with a lid and let it “steam” for twenty to thirty minutes.

How to cook delicious lamb soup, recipe

Lamb soup will add a savory variety to your daily dishes. The broth obtained from this meat has a special fat content, richness and flavor. Such soups usually go well with vegetables, cereals, beans and herbs. Preparing lamb soup is not at all difficult, and most importantly, it doesn’t take long.

How to make lamb soup delicious and easy?

Preparation:

Clean the meat from excess films, veins and fats - this is necessary so that the broth has a pleasant aroma (you will need about half a kilogram of meat)
The lamb broth should be cooked for about ten minutes. After this, the meat is removed and the broth is filtered (although this is not at all necessary)
The meat can be cut into suitable miniature pieces or left in its original form (on the bone, for example)
Prepare the usual frying in a frying pan from one finely chopped onion and carrot, try not to add too much vegetable oil
In a separate saucepan, boil about thirty grams of rice and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the frying (the rice must be cooked in advance so that the soup does not become too thick and cloudy)
After you add the rice, the soup needs to be cooked for at least another five minutes.
After this, the soup is salted to taste, you can add spices and grated garlic
Cover the pan with a lid and let the soup sit for about ten minutes.
Finely chop the greens: parsley, dill and cilantro
Pour the soup into a serving bowl and place the meat (if it is large, cut off a few pieces with a knife)
Sprinkle the soup generously with herbs and serve

How to properly and tasty prepare a lamb kharcho recipe?

Kharcho soup is the most popular among all soups. This is a hearty and fatty dish that can charge you with energy, satisfy your hunger for a long time and “make the world a little better” with its unsurpassed taste.

Kharcho soup is not prepared quickly and will most likely take you about three hours, but it is eaten instantly, especially if it is prepared with lamb.

How to deliciously cook lamb kharcho soup?

Preparation:

To prepare kharcho, choose lamb on the bone. The bone will help make the broth rich. You will need about one kilogram of meat (this includes bones)
The meat is first thoroughly washed, then poured into a saucepan with cold water and placed on the fire.
Wait until the broth boils over low heat, and then skim off the foam. Continue skimming off the foam from the broth as it appears.
In order for the broth to “gain new flavors,” you should add vegetables to it: one onion, one small carrot and one small stalk of celery
It takes a long time to cook the broth, from one and a half to two hours.
Heat the oil in a high frying pan or saucepan, add one finely chopped onion, finely grated carrots, a couple of tablespoons of tomato paste, black pepper and coriander to taste. It takes no more than seven minutes to peel and stew vegetables in a saucepan.
At this time, pour cold water over the rice in a separate bowl (long-grain or steamed rice is ideal for kharcho) - in an amount of no more than 150 grams
When the broth is ready, fry it from a saucepan and add rice. At this time, the meat is removed to cool. This will make it easier to cut it into small pieces.
The soup should be salted to taste, and as it cools, take the meat into pieces and return them to the pan.
The soup comes to a boil and the fire turns off.
Let the dish sit for another twenty minutes before serving.
Before serving, be sure to sprinkle with plenty of chopped herbs (parsley or cilantro)

What sauce to prepare for serving lamb?

Since lamb is a residually satisfying, fatty and rich-tasting meat, the sauce for it should be a little fresh. For the sauce, herbs and rich, spicy spices have never been better suited. The sauce is prepared using olive oil in a blender.

Green sauce for lamb:

Pour half a cup of olive oil into the blender jar
Add a stemless bunch of cilantro and a stemless bunch of green basil to the bowl.
Peel a few cloves of garlic and place them in a bowl
Add salt and pepper (a couple of pinches) and nutmeg
Add a tablespoon of lemon juice or lime juice
Turn on the active grinding mode for a couple of minutes. During this time, the greens and garlic will be chopped and the sauce will acquire a homogeneous green mass.
Garnish meat with sauce or serve it separately with a piece of meat

Red sauce for lamb:

Pour a third of a glass of olive oil into the blender bowl
Peel and seed one ripe tomato and place in a bowl
Peel and seed one ripe bell pepper and add to the bowl
Add a small amount of the white part of the leek to the bowl - about 100 grams
Another ingredient is a few cloves of garlic.
Add spices: coriander, suneli hops, basil, salt and a mixture of peppers
Whisk the sauce until smooth

How to make sauce for lamb?

Minced lamb cutlets, how to cook lamb cutlets?

Lamb cutlets are a rather unusual dish that has its own advantages:

Pleasant taste
Satiety
Originality
Easy to prepare

Preparation:

You will need a little less than a kilogram of minced lamb - about 800 grams will be enough (you can grind the minced meat yourself in a meat grinder)
One or two medium-sized onions are added to the minced meat, chopped in a blender or meat grinder
To make the minced meat tender, add a couple of pieces of loaf, soaked in a small amount of milk.
One egg will help to hold the minced meat together; if you notice that the minced meat is liquid, add a couple of tablespoons of wheat flour
Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
The cutlets are fried as usual: balls are formed in the palms and dipped in flour. Cutlets are fried in vegetable oil

How to cook lamb cutlets?

How to deliciously marinate lamb kebab?

Lamb kebab always turns out delicious because the meat is very fatty and soft. This type of meat is best suited for grilling over charcoal. The pleasant taste and success of your kebab depends only on how well you marinate it:

Cut the meat into large pieces about 6 centimeters
Place the meat in a plastic or glass container (iron can oxidize)
Salt the meat to taste (sea salt is much better than table salt)
Pour vegetable oil heated until warm (about half a glass)
Sprinkle the meat with spices: pepper, pepper mixtures, coriander, nutmeg, dried basil
Mix all the meat thoroughly with your hand so that the spices cover every piece.
Take apple cider vinegar and sprinkle a little on the meat (you can replace it with lemon juice)
Add a liter (or less if there is less meat) of tomato juice to the marinade and mix thoroughly (otherwise, tomato juice can be replaced with highly carbonated mineral water)
The kebab is marinated for a minimum of 6 hours, but it is best if it sits in the refrigerator overnight

How to properly and tasty cook lamb kebab?

How to prepare lamb shurpa correctly?

Shurpa is a famous first dish made from lamb. It’s not difficult to prepare if you strictly follow the sequence and use the right set of ingredients:

The meat is thoroughly washed and placed on the fire for broth.
You should first soak the chickpeas overnight (these are chickpeas)
The meat is cooked after boiling for fifteen minutes, after this time you can reduce the heat and skim off the foam
After this, chickpeas and one piece of red chili pepper are added to the broth
This broth should be simmered for another hour.
After an hour, the foam is removed from the broth, one onion, chopped into half rings, is added to it.
The broth should be salted to taste
Potatoes (four or five small ones) are cut into large cubes, and carrots (one large) into rings half a centimeter wide
Vegetables are sent to the shurpa, and the meat is removed in order to clean it from the bone (if there is no bone, then simply disassemble it)
Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and added to the soup. After that it cooks for another twenty minutes
The soup can be seasoned with your favorite spices and fresh herbs. Shurpa is usually served with chopped green onions.

Video: “Shurpa - a classic recipe”

It just so happens that from time immemorial, humanity has been eating meat: pork, beef, chicken, horse meat - not to mention more exotic types of product. Articles and entire books have been written about the benefits of moderate consumption of meat. But if pork, for example, is considered a heavy and fatty food (probably it is not for nothing that Muslims and Jews have a ban on the consumption of this type of meat), then lamb is an easily digestible and fairly lean delicacy. Therefore, the question of how to properly cook lamb is on our agenda today.

Benefit

There are legends about the benefits of young lamb meat (especially in the East). One condition: the source of meat must not be older than 18 months, must be castrated (or it can be a sheep of the same age). There is almost three times less fat in such meat than in pork, and four times less cholesterol. But, for example, there is as much as thirty percent more iron (which is very useful, for example, for people suffering from anemia). Lamb contains a large set of microelements and vitamins that are so necessary for the health of the human body. Its calorie content is relatively low, so lamb is also used for dietary nutrition. It directly affects the production of hemoglobin, restoring normal blood composition. This meat also contains lecithin, which helps regulate cholesterol levels in the blood.

Harm

But as they say, without harm there is no benefit. Still, lamb has some harmful qualities. In older people, for example, it can cause arthritis. Therefore, grandparents should not overuse lamb cutlets or kebabs prepared at their own dacha.

How to choose?

Before you can cook lamb deliciously, you still need to choose it correctly! Many people rush to complain about the specific smell and therefore refuse to cook with it. Before cooking lamb, choose the meat based on color and smell. The darker it is, the older the animal was. The lamb should be light red, the smell should be moderate (feel free to smell it right at the counter when purchasing). Be aware that it tends to strengthen when cooked. If it is too strong, look for meat in another store or market. For pilaf or stew, they usually take a shoulder or brisket, for roast - the kidney or neck part, for stewing, frying - the back leg, for cooking - the neck, shoulder, brisket, for lamb cutlets - the neck or shoulder.

What can you cook from lamb? Recipes

There are a great variety of dishes using lamb meat. Especially in the East, where the tradition of eating lamb dates back thousands of years. Conventionally, recipes can be divided into several groups: first courses - soups and broths, second courses, appetizers. Speaking about how to cook lamb, let’s take a closer look at each.

Lamb soups

Due to cultural and food traditions, such soups are mainly oriental dishes. Shurpa, kharcho, chanakhi, besh-barmak, bozbash, piti... Well, not the names, but just some kind of magic! The first courses are thick, with a very rich taste, and extremely nutritious. They are always served with a lot of greens: cilantro, parsley, onions. Oriental spices add a special piquancy to the dishes. Let's try to prepare such a first course.

Shurpa

Its variations depend on the region, but basically it is a fatty lamb soup with a lot of spices. We will need: lamb (breast, neck, shank) - 1 kilogram, internal lamb fat - 100 grams, half a kilo of red onion, 200 grams of white onion, carrots - 300 grams, tomatoes - 2-3 pieces, capsicum - 2-3 pieces , spices (basil, savory, cumin, coriander - to taste), salt; parsley and cilantro - a good bunch each, green onions - 100 grams. Some people also add potatoes, but the classic recipe for making shurpa does not require this.

Place the meat in a large cauldron and pour in cold water to cover the lamb. We put it on fire. Let's boil and add salt. We make the fire weak. Collecting foam. Add red onion, cut into half rings, into the cauldron and cook for half an hour. Add finely chopped fat, carrots (in large pieces), red pepper, coriander, cumin. Cook the soup for another hour. Add tomatoes (small ones, even whole ones). At this stage - for fans of potatoes in all forms - add them to the cauldron (coarsely chopped or whole). Then - thinly sliced sweet onions and spices. Cook until all ingredients are ready. Please note that everything should be cut coarsely. Before serving, place the meat and vegetables in a separate container, and pour the broth into bowls and sprinkle with chopped parsley and cilantro. Eat hot!

Kharcho

Another way to cook lamb is the famous kharcho soup. Some, however, prefer to make it from beef. You need to take: lamb - 500 grams, rice - two tablespoons, onions - 200 grams, tomato paste - 100 grams, dried plums (or tkemali sauce) - 300 grams, pepper - to taste, herbs.

Cut the washed meat into pieces, add water and cook for one hour (removing the foam). Then you need to put rice, finely chopped onion, salt and cook until the rice is ready. After this, add tomato paste, lightly fried in a frying pan, plums or tkemali sauce, and pepper into the soup. Cook for another 10 minutes. Turn off the heat and let it brew for half an hour. Serve sprinkled with finely chopped herbs - lots of them!

Second courses. How to cook lamb in the oven?

This meat will turn out tasty and tender if done correctly! And the new potatoes as a side dish are just to die for! We will need (for six large servings): 1 kilogram of lamb, onions - 300 grams, lamb fat - 100 grams, new potatoes - 1 kilogram, vegetable oil - two to three tablespoons, spices and salt - to taste.

Melt the fat in a saucepan, add the diced meat, and lightly fry. Add the onion, cut into half rings, to the meat and fry for another five minutes. Salt, pepper, pour a glass of water. Simmer over low heat for about an hour (until it becomes soft enough). We take out the meat and place it on a baking tray. Then wash the potatoes, do not peel them, do not cut them, but place them entirely around the meat. We also pour the sauce from cooking the meat onto a baking sheet. As a result, there should be at least a glass of liquid there. Bake the lamb in the oven at 180 degrees for about twenty minutes. Serve on the table, sprinkled with herbs.

Pilaf

If you are thinking about how to cook lamb in a slow cooker, then I must say that pilaf will turn out very well in it. Take half a kilo of lamb, 200 grams of rice, 100 grams of onions, pepper and spices for pilaf to taste, 100 grams of carrots, one head of garlic, a couple of tablespoons of vegetable oil.

Pour oil into the multicooker bowl. Pour in the rice. Cut the meat into small pieces. Cut the carrots into cubes, onions - add everything to the slow cooker. Season with spices for pilaf, put whole garlic in the middle. Pour three glasses of water into it. We set the “Normal” mode and wait for our pilaf. Serve with herbs and fresh salads.

These are just a few recipes on how to cook lamb. And there are so many more! You can't count. There are modern ones, and there are also ones that reveal the secrets of centuries. So go ahead, experiment in your kitchens, use classic recipes and come up with your own. Bon appetit everyone!

Lamb is not as popular as beef or pork, but if cooked correctly it is a very tasty meat and is often used to prepare rich broths for soups, so in this article we will look at how and how much lamb needs to be cooked so that it is soft and tasty.

How long does it take to cook lamb?

The cooking time for lamb largely depends on the age of the sheep from which the meat is used (the meat of young sheep cooks faster), as well as on the type of meat (for cooking it is better to use the neck, shoulder or brisket).

How long to cook lamb in a saucepan? The average cooking time for lamb in a pan is 1.5-2 hours after the water boils.
How long to cook lamb for soup (on the bone)? To obtain a tasty, rich lamb broth, it should be cooked for 1.5-2 hours after boiling water in a saucepan (if the pieces of meat are on the bone, but if you use only finely chopped meat, then it can be cooked in 30-40 minutes). For shurpa, lamb is boiled for at least 3 hours to get a good rich broth.
How long does it take to cook lamb in a slow cooker? You can cook lamb in a slow cooker for 2 hours in the “Stew” mode.

Having found out how long to cook lamb, we will further consider the cooking process itself in order to know how to cook it correctly so that the meat is soft, tasty and odorless.

How to cook lamb in a saucepan?

Lamb, like beef, does not cook quickly, but it is important to monitor the cooking time and follow certain cooking rules. Let's take a step-by-step look at how to deliciously cook lamb in a pan:

If the lamb meat has been frozen, it must first be thawed by moving it from the freezer to the general section of the refrigerator a day before (or using a microwave).
Fat, film and veins are cut off from defrosted or fresh meat, after which the piece of meat is thoroughly washed under running water. If necessary, the meat can be cut into small pieces (when cooking soup or to make the meat cook faster).
Pour water into a saucepan of a suitable size (so that the meat is completely submerged) and bring to a boil over high heat.
Add salt to taste, spices (bay leaf, peppercorns), one peeled onion and carrot to boiling water, then add the prepared lamb.
After the water boils again, reduce the heat so that the water in the pan does not boil too much, remove the foam that has formed on the surface of the water and cook the meat for 1.5-2 hours until cooked (if the meat is cut into small pieces, cook it for an average of 40 minutes ). During cooking, do not forget to remove foam if it forms.
At the end of cooking, check the meat for readiness by piercing it with a knife or fork (if it is soft and easily pierced, then the lamb is cooked).

Note: as you cook, you must carefully check the readiness of the meat, since if you overcook the lamb, the meat will become tough and less tasty.

Lamb, this meat can be said to be specific. Not everyone likes it because of its smell. But the meat is quite tasty, and the smell, as it turns out, can be completely removed if you know how to buy it and what should be done in the process of preparing lamb. Here are the main points that will help you cope with the smell of lamb.

Lamb is odorless. Is it possible?

And so, as I already said, in order to solve the problem with the smell, you need to think about it when purchasing. You should buy a young animal, preferably a lamb. Such meat, of course, differs from the carcass of an old animal. Young meat has a lighter color, and the fat on the carcass looks more elastic. In general, it is better to remove excess fat from the carcass immediately, because it is this fat that mainly gives this specific smell. So you definitely need to get rid of it.

Perhaps you have already purchased it, and it still has a smell, then it is best to fill it with milk, let it lie there for 2 or three hours, or it is better to leave it in such a “milk bath” overnight. The smell will go away, and the meat itself will become more tender and much more juicy. If you don’t have milk, then a weak solution of the same is quite suitable for this. But it’s better not to keep lamb (and meat in general) in vinegar for a long time, because vinegar, on the contrary, can make it hard rather than soft. Just a couple of hours will be enough, but no more.

There is another way to neutralize this smell. To do this, you can generously spread the piece with mustard or salt and leave it for 3 or 4 hours. Also, you will also be able to overcome the smell of lamb by choosing the right herbs for it. You can use oregano with lamb, as well as cumin or coriander. But the best option for greens is cilantro. It’s better not to take parsley, rosemary, etc. here.

A wonderful marinade for lamb can be made from soy sauce. With it you will succeed and, in addition, it will also be extremely fragrant. If you decide to cook lamb with vegetables, then it is better to do it with tomatoes, radishes, carrots, as well as or Here, potatoes are far from the best option, because they simply do not have any strong aroma.

If you are making soup from lamb, then you should deal with the smell at the very end of preparing the entire dish. Just add a little fresh juice squeezed from lemon to the soup. We boil everything again and then turn it off. The smell of lemon disappears 100 percent. Of course, there are other options for removing the smell from lamb; every housewife probably has such secrets.

A good option is to grill lamb. This way there will almost certainly be no smell, because you will marinate the meat in various spices, and their aroma will cancel out the smell well. In addition, smoke from a fire will also help eliminate it.

Although, of course, it is precisely this smell that distinguishes lamb meat from other meats. It is quite possible that many people love it for this aroma.

They will tell you about choosing lamb meat in this video, and in addition they will also teach you how to get rid of a specific smell.

And here is another video where they will teach you how to properly marinate lamb, in order to again remove its smell. Let's look at it too.

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