A baking bag is a useful thing. The food in it is prepared in its own juice, and the baking sheet does not need to be washed after such cooking. Simple, convenient!
Bake the lamb in a bag like this:
1. Pass the garlic through a press, mix it with the grated ginger and seasonings.
2. Wash the meat, dry it and rub with a mixture of garlic and spices.
3. Peel and cut the potatoes and carrots into large pieces.
4. Place the lamb in a roasting bag and place the pieces of vegetables around it. Sprinkle with prunes. Season with salt and pepper.
5. Tie the edges of the bag and place it in the oven for an hour and a half at 180 degrees.
6. Then cut the top of the bag to brown the lamb and bake for another 20 minutes.
Serve with vegetables.
Enjoy your meal!
Ingredients
- Lamb - 500 Grams
- Prunes - 50 Gram
- Ginger Root - 20 Grams
- Garlic - 2 Cloves
- A mixture of herbs for meat - To taste
- Salt, pepper - To taste
- Carrots - 2 Pieces
- Potatoes - 3 Pieces
Main Ingredients:
Meat, Lamb
Note:
Surely you have not just wandered into this page. You want to know how to cook Lamb in a roasting bag. This is a simple recipe for this dish, but the classic composition of these products can always be changed at will. This dish is loved by everyone, and its preparation will bring home comfort and warmth to your homes. To understand how to make Lamb in a baking bag at home, more than a detailed description of each step with a photo will help you. If you like the recipe, rate it and write your review for the author. Take note that it is necessary to count the calorie content of each manufactured product, and then cooking will become not only a way to eat deliciously, but also help take care of your figure and health.
Description:
In the roasting bag, the lamb turns out to be especially tender and juicy, it just melts in the mouth. Prunes and spices add extraordinary piquancy and aroma.
Servings:
4
Time for preparing:
2 hours 0 minutes
time_pt:
PT120M
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Hello everyone! Today I want to give you an idea for a delicious festive and at the same time easy-to-cook two-in-one dish, and in a step-by-step photo recipe I will show you how to cook a leg of lamb in the oven baked in a sleeve with potatoes.
When I was visiting my mother, I saw her wonderful book of recipes for Italian cuisine, unfortunately, I do not remember what it was called. So, in this book there was a very interesting recipe for cooking a baked leg of lamb.
According to this recipe, it was necessary to tinker with the leg of lamb, carefully removing the pulp from the bone. Then grate it with spices and lard, place with tomatoes, onions and crushed head of garlic in a clay baking dish. In addition, during baking, turn a piece of young lamb during baking and pour over it with cognac or aged wine. The potatoes had to be fried separately in oil, in slices.
As always, I needed to cook a leg of lamb quickly and, if possible, immediately with a side dish, spending a minimum of effort on cooking and washing dishes. I give my recipe - an improvisation of cooking a baked leg of lamb with potatoes in the oven in a sleeve or baking bag. What I like about the baking sleeve is that the spray doesn’t fly anywhere during frying and the meat dishes are very juicy in it.
For the recipe for baked lamb leg, I needed:
- The leg of a young lamb
- Potatoes - 1 kg,
- Garlic - 2 cloves
- Italian herbs (can be substituted with thyme or rosemary),
- Salt,
- Sour cream (mayonnaise, if someone cannot live without it) - 100 g,
- Sleeve for baking.
Ask how much the leg of lamb weighed. I took the meat of a young lamb, if I removed the flesh from it, I would get a net weight without bone of about 1 kg, with bone and a part of the sacrum, of course, the weight is more, about the same.
How to cook baked leg of lamb in the oven
Rinse the leg of lamb, dry with a napkin. Note that I do not remove the pulp, but bake the lamb on the bone. The meat of a young lamb on the bone is juicier than without it.
Rub the lamb with salt and crushed garlic, sprinkle with dried herbs.
Peel the potatoes before baking, wash and cut into large wedges. Put the chopped potatoes in a deep cup, salt, sprinkle with spices and mix with sour cream or mayonnaise.
Cut the baking sleeve to the desired length, with a margin for tying the ends. If you don't have bags or sleeves to bake a leg of lamb, you can wrap it in foil.
Tie one end of the sleeve with a ribbon or wire that comes with the kit, put a leg of lamb in it, and put potatoes on top with pieces in spices and sour cream. Now tie the other end and place the lamb's leg on the baking sheet.
Bake the leg of lamb right away with a side dish of potatoes in an oven preheated to 180 degrees for 45 minutes, then cut the sleeve (carefully with hot steam!) And let the potatoes and meat brown for 15 minutes.
A large leg of lamb weighing 2 kg or more will bake for 1.5-2 hours.
As the main dish of a family dinner or celebration, a leg of lamb baked in the oven is perfect. Contrary to the fears of some housewives, choosing and buying a good lamb ham, you can cook it at home quickly and easily. Moreover, the costs of purchasing meat will be fully justified - the food will turn out to be hearty, healthy, and it looks original and non-trivial on the table. Therefore, this time we bring to your attention a recipe for lamb melting in your mouth.
"Free" meat
The main ingredient - the ham is best bought in the market. The most delicious of course is the meat of a young animal. It is bright (not dark!) Red in color, with a white fat that resembles wax, without an unpleasant odor. Yellow fat, large joints, dark red meat are the main signs of an elderly lamb. Many gourmets value lamb not only for its excellent gastronomic and dietary characteristics. Sheep are considered almost the only animals that do not live in a stable, which means that they are fed only on natural pasture - during grazing.
By the way, when buying meat, pay attention to the layer of bacon, if it is even, and rather dense, thick, then the animal actually lived its life with dignity - it was properly kept, well fed. You should not buy mutton, which was thawed and frozen again by unscrupulous sellers. You can check this by pressing on the pulp. If a ichor appeared in the formed hole, then the product was repeatedly frozen. On fresh meat, there will be no indentation, much less blood.
Spices for the marinade
So, here is the actual recipe for baked lamb in the oven: a medium-sized leg - 1 piece weighing about one and a half kilograms, 2 small, but terribly hot chili peppers, 2-3 large onions, a head of garlic, a teaspoon of cumin, coriander, salt, soy sauce, a little olive oil.
You also need some ginger. According to the recipe, you can cut 5-6 plates with a knife from a fresh (not dried) root. First, wash and cut the "evil" chili peppers, put them in a mortar, add cumin, coriander, garlic, ginger. We also pour coarse salt there, which will act as an abrasive. Pound everything thoroughly and add soy sauce to the mixture.
According to our recipe, which should turn out to be enough to generously smear the entire leg.
"Onion pillow" and other tricks
Before we talk about how to properly in the oven, we will learn how to handle it correctly. First, wash a whole ham with warm water. By the way, lamb is perhaps the only type of meat that is shown exactly a warm shower. Thus, we wash off unnecessary grease with particles of dirt and dust. Then you need to cut off the tendons and films, as well as excess fat. But not all! Fat is very useful, it will make the dish more tender, juicy.
Dry the leg a little, and make several shallow cuts across it, so that the marinade can penetrate into the depths of the meat tissues. So the turn has come to smear the leg of lamb. Smear without regret! Since we plan to bake the leg at a low temperature, the marinating process can be noticeably shortened - 30 minutes is enough.
For now, leave the lamb in a convenient container while you look at home for something like a duck or a roomy baking dish. Lightly grease the bottom of the selected dish with vegetable oil.
And on top ... this is where the main highlight of this recipe lies. We peel the onions and cut them into fairly wide rings (about a centimeter). We put in a layer of 3-4 centimeters on the bottom of the baking container. Sprinkle with vegetable (preferably olive) oil on top. So we got such an onion feather bed or pillow on which we put the leg of lamb.
Now the matter is small, set the temperature regime in the oven to 150-170 degrees and patiently wait until our wonderful, juicy dish melting in your mouth is ready. And then the question arises: how much lamb to bake in the oven? For at least 3 hours. And if the guests are late, then the meat can be left in a warm oven for another 2-3 hours. Nothing bad will happen to him. Just watch out for the temperature regime and so that the appetizing golden crust is not charred. Here is a simple recipe that will quickly create a culinary miracle for a dinner party or family dinner.
By the way, the onion on which we cooked the leg can be used in side dishes. He retained his juice, and even nourished with lamb, so it can be considered a sauce perfect for boiled or or rice. Very tasty. Try it!
Lamb up the sleeve
And here is another interesting recipe for baked lamb in the oven. It is just useful for those who do not have a suitable container for roasting meat at home, for example, a rooster or a heat-resistant tray. It is much easier to buy a package of baking bags in the store.
The sleeve recipe is one of the simplest and most convenient. Firstly, the oven remains clean, fat is not splashed on the walls. Secondly, the bag miraculously accumulates and preserves the juice and aroma of products. Thirdly, from the point of view of medicine, this is also welcome, because we do not use excess fats. In addition, if a crust is formed, then it is tender, soft, delicate, golden, and not one that is considered carcinogenic and dangerous.
We will need: 3-4 carrots, 4-5 medium-sized potatoes, 3 onions, pepper, salt and, of course, about a kilogram of lamb. A shoulder blade, loin, brisket, ham will do. Also prepare the sleeve for baking, trying not to save money, it is better if you cut a little more, otherwise it will not be convenient to fix its edges.
So, in our menu for today "lamb in pieces baked in the oven."
Sequencing
First, let's take up the vegetables, if there is a Korean carrot grater at home, then use it to chop this root vegetable. It doesn't matter if you don't have one, cut the carrots into strips or rub them on a coarse grater. Then peel, chop the onion. It must be squeezed out a little so that the juice will stand out more quickly. Pepper. Salt. You can add other seasonings to taste.
With lamb, according to the acknowledged culinary masters, it goes well: parsley, marjoram, saffron, mint, juniper, rosemary, cilantro and barberry.
Chefs are generous with seasonings, sometimes because they are trying to get rid of the specific smell inherent in this type of meat. But it is known that fat smells, and the older the animal (or it is not a castrated ram), the more unpleasant the "aroma" is. Therefore, follow the advice on choosing good quality meat from the previous recipe.
Wash my meat, butcher it, in the same way as described in the above recipe. Cut into portions, weighing 100-150 grams. And marinate in our own juice with vegetables that have already been cut.
A few words about the marinade
A few words about the marinade. It is thanks to him that the lamb will reveal the fullness of its taste. Sometimes it also allows you to soften the meat, make it more juicy and tender.
And the older the age of the carcass, the longer the portioned pieces of meat should be kept in the marinade. Sometimes this process can take 12-15 hours. But in our case, 4-5 hours is enough.
In addition to the taste, the marinade, as scientists recently found out, is very healthy. In particular, it prevents blood clots and prevents the development of obesity.
For the record, the most beneficial pickles are those containing onions, ginger, black and red peppers, and cloves.
Paired with potatoes
After the indicated time (according to the recipe, at least 4 hours), peel the potatoes, cut them into rings 1-1.5 centimeters wide. Lightly add some salt.
How to bake lamb in the oven in the sleeve? First, cut off enough "sleeves", put there, onions, carrots. And then . Let's mix everything. Fill with the rest of the sauce. We fix the ends of the sleeves with paper clips or special holders (usually sold in a set with a sleeve). We will make a couple of cuts on top so that the film does not bubble, and our dish will brown a little.
It remains only to preheat the oven to 200 degrees and place our sleeve with the future culinary masterpiece on the baking sheet. How much to bake lamb in the oven in the sleeve? Much depends on the quality of the meat and the marinating time, but according to our recipe - a little over an hour. Carefully take out the sleeve and put it in a convenient deep container, carefully remove the clamps and now the wonderful, aromatic, soft meat with juicy potatoes for garnish is ready! Enjoy your meal!
Properly cooked lamb meat tastes amazing. Especially if it is prepared in one piece and in the sleeve. It is thanks to baking in the sleeve that not only its real aroma and taste are preserved, but also all the useful components. Let's present several recipes for cooking lamb leg in the oven. All your family and guests will be delighted with such a dish.
in the sleeve with herbs and wine
For cooking:
- leg of lamb;
- garlic;
- dry red wine - 1 glass;
- salt, dry rosemary, pepper, nutmeg.
First you need to take a leg of lamb, wash and clean it. Then make cuts with a knife and stuff with garlic. Place the leg of lamb in a large bowl and rub it with herbs, salt and pepper. Now put in and before tying the other edge, you need to pour a glass of wine there. After that, close the second edge of the sleeve and let it brew for about an hour, while periodically turning the leg of lamb. Then place in the oven for about an hour, depending on the weight. Expect that 1 kg of meat will take about an hour to bake. It turns out very tasty and aromatic thanks to garlic and herbs. How to cook it in other ways - more on that later.
Baked leg of lamb in a sleeve with prunes
- pitted prunes - 0.4 kg;
- leg of lamb - 2 kg;
- salt, provencal herbs, pepper, dry ginger.
This recipe is also pretty simple. The most important thing is to choose a good leg of lamb weighing about two kilograms.
First you need to grate the meat with a mixture of garlic, salt, pepper, Provencal herbs, ginger. Now we are looking for gaps in the leg where the prunes can be placed. Then we put the leg in the sleeve and tie it well on both sides. Then preheat the oven to 185 degrees and place the meat on a baking sheet. Bake the dish for about an hour and a half. When the meat is ready, you need to take it out and wait until hot steam comes out of the sleeve. And only then get it out of the sleeve. Lamb is served hot along with prunes. The amazing taste of tender meat will surprise all your guests and family. Enjoy your meal!
Baked leg of lamb in a sleeve with garnish
For cooking:
- leg of lamb - 1 piece.
For filling:
- pork fat - about 320 g;
- garlic - 2 heads;
- dry rosemary, thyme, salt.
For rubbing:
- ground black and red pepper, dry garlic, salt, rosemary, thyme;
- vegetable oil.
For garnish:
- potatoes - 1.4 kg;
- onions - 320 g;
- salt pepper;
- red pepper - a couple of pieces;
- vegetable oil.
The lamb leg should be cleaned of films, then rinsed and dried with a paper towel. Then prepare the filling. To do this, cut the bacon into cubes and place it in a bowl. Add squeezed heads of garlic, rosemary, salt, thyme here and mix everything thoroughly. Then make small punctures in the leg with a knife and fill them with a mixture of lard and spices. Then squeeze the head of garlic into a cup, sprinkle with pepper, salt, add vegetable, thyme and mix everything well. Grate the leg with the resulting mixture on all sides. Now cover it with foil and leave to marinate for a couple of hours. It is best to leave it overnight so that the baked leg of lamb in the sleeve is soft and flavorful.
While the lamb is marinating, you should start preparing the side dish. First you need to peel the potatoes and cut them into slices. Then season with pepper and salt, add oil and a couple of red peppers. To prevent the dish from turning out very spicy, you do not need to cut the pepper, but place it whole. Now put the pickled leg in the sleeve on a baking sheet, and place the potatoes around. Tie on both sides. Then make a couple of punctures with a toothpick in the sleeve so that it does not break during cooking. Baked leg of lamb in sleeves is cooked at 210 degrees for several hours.
As you can see, the leg of lamb, the recipes for which are presented above, is very simple to prepare. And the dish turns out to be very, very tasty and nutritious!
Would you like to surprise your guests with a culinary masterpiece? Then cook the lamb. Just remember to choose the right meat. To make the lamb juicy and tender, you need to buy only the meat of a young sheep. It is not difficult to define it. If there is a light red lamb with pieces of white fat on the counter, then the lamb is young. If the color is dark burgundy with yellow pieces of fat, then this is the meat of an old animal, it is only suitable for minced meat. As a rule, the specific smell of young lamb is softer, older - more intense.
You can buy and cook any parts of the lamb. We will have a leg of lamb, baked in the oven in a sleeve, and pre-marinated in honey mustard sauce with aromatic spices.
Taste Info Second courses of meat
Ingredients
- meat - half a lamb leg weighing 1 kg (you can take a whole leg);
- honey - 1.5 tbsp. l .;
- salt - 1 tsp;
- lemon juice - from 1/4 of a large lemon;
- dry mustard - 1 tbsp. l .;
- rosemary and provencal herbs - to your liking.
How to cook baked leg of lamb in a sleeve in the oven
Before cooking, wash the meat, dry it, cut off excess fat and hymen.
Then the lamb must be marinated. To do this, make a sauce. In a bowl, combine honey, mustard, lemon juice, salt, provencal herbs and rosemary. 
Rub the leg thoroughly with this sauce. 
Cover the bowl with lamb with cling film and refrigerate, leaving to marinate for at least 12 hours. 
After the required time has elapsed, transfer the marinated meat to a sleeve and send to the oven at 180 degrees. It will take 80-90 minutes to bake. 
The meat is tasty, tender and with a ruddy crust. 
When serving, cut the lamb into pieces, arrange nicely on a plate and garnish with sprigs of fresh parsley and rosemary.
Helpful hints:
- Prepare the sauce to serve the leg of lamb. Mix sour cream with chopped garlic and finely chopped dill, beat the resulting mass a little with a fork or mixer. Lamb meat is ideally combined with such a sauce.
- Lamb leg marinade recipe can be different. The simplest one is to chop any fresh herbs very finely, chop the garlic, mix it all with salt and pepper, and rub the leg of lamb well with the resulting mixture.
- I would also like to advise a very original marinade for lamb - mix yogurt with chopped garlic and ginger, salt and grated fresh pineapple pulp. Make punctures in the meat and rub the resulting marinade into them, then wrap with cling film and put in the refrigerator. The longer the meat is marinated, the more aromatic it will turn out. Wrap the pickled leg in foil and bake in the oven for 1.5-2 hours.
