Lamb chops in the oven: recipe

Koreya is one of the most delicate parts of lamb. Therefore, it is often used in cooking. The meat turns tender and soft. Lamb's muffin, baked in the oven, is considered one of the popular dishes. There are a lot of cooking options for this dish, each in its own way good. To create this culinary miracle, very little ingredients are required, the most important of which is, of course, meat.

Tasty and beautiful

Lamb's loin, cooked in this oven according to this recipe, turns out delicious, tender and beautiful. Take two good pieces of meat, about 300-400 grams each, 500 grams of small-sized young potatoes, 250 grams of cherry tomatoes and green beans, two teaspoons of sugar, half a lemon peel, spices, 50 grams of butter, a little olive oil and greens Parsley (two tablespoons). First, wash and dry the meat. Then rub it with salt and pepper. We spread the loaf on a hot frying pan and fry each piece from all sides. Next, shift the meat to a baking sheet and send it to the oven for 30 minutes (temperature 120 degrees). During this time, you need to peel the potatoes and place it in boiling water for 20 minutes. We also do the same with beans, only the cooking time will be only 10 minutes. Beans are thrown into a colander and fried in olive oil. Then add to it cherry tomatoes and a little chopped garlic. In a separate container, melt the vegetable oil with sugar and caramelize the potatoes, which must be cut into pieces, if the tubers are large, to form a beautiful crust. Sheep loin for this time will almost be ready. We take it and rub it with a mixture of lemon peel, olive oil, pepper and salt. We put the pan in the oven for another 25 minutes. We serve meat, cutting into pieces and decorating with vegetables.

Lamb chop in foil

Even faster the meat is cooked in foil. The lamb roast, the recipe of which is uncomplicated, turns out very tasty and delicate. Take two kilograms of low-fat meat, two cloves of garlic, three medium bulbs, two glasses of milk, 3-4 stems of leeks, parsley, spices and a bit of Tabasco sauce. First we prepare the meat.

It must be washed and soaked in milk for one day. Then cut the garlic into thin strips and stuff them loin. Onions and carrots finely chopped. We rub the meat with salt and pepper, sprinkle with vegetables, sprinkle with Tabasco sauce and wrap it in foil. Sheep loin will be ready in two hours. When serving it, you should decorate with greens and vegetables. This sauce is perfect sauce based on sour cream and sour apples.

The original recipe

As you know, lamb is well combined with beer. The marinade, in which the meat is kept before cooking, makes it soft and fragrant. The lamb's tail on the bone, the recipe of which does not require special ingredients, will become the main dish of the feast. Take 1.5 kilograms of good meat, two glasses of sour cream, 300 milliliters of beer, a tablespoon of melted butter, two large spoons of flour, 300 milliliters of water, a laurel leaf, two onions, a little rosemary, salt and pepper to taste. We begin with the preparation of marinade.

Mix beer, water, chopped onions, rosemary, bay leaf and boil. Fill the meat with a hot marinade and leave for 12 hours. From time to time, turn the piece so that the loin is soaked. After this, we take meat and carefully dry it with a paper towel. Then rub it with salt, melted butter and pepper. The lamb chicken should be cooked at a temperature of about 180 degrees. It should be periodically watered with the allocated juice. After 1.5-2 hours (depending on the size of the piece), the meat will be ready. Then sprinkle it with flour and sprinkle with sour cream. Reduce the temperature to 140 degrees and fry mutton for about 30 minutes. When serving pieces of loin pour the juices separated during frying.

Spicy taste

The lamb roast, the recipe of which will be offered further, is characterized by a piquant taste. To prepare, you need 10 portions of loin, half a lemon juice, two large spoons of soy sauce, a little olive oil, oregano, paprika, basil and a mixture of pepper. In a separate container we pour olive oil and add there lemon juice, spices and soy sauce.

It turns out an excellent marinade, which not only makes the meat tender, but also gives it an expressive taste. Each piece of meat on a bone is dipped in a marinade and piled in a sturdy bag or container. We leave the soup to marinate for 6 hours. Then take the meat and fry each piece in a hot frying pan until a crusty crust on each side. Then reduce the fire and bring the lamb to readiness. As a side dish to this dish you can use couscous.

Green Breading

Lamb chop on bones in green breading is the ideal dish for any feast. Take 400 grams of meat on bones. For breading, you need three-quarters of a glass of breadcrumbs, a bunch of parsley, two spoons of rosemary, two cloves of garlic, olive oil and two spoons of parmesan (grated).

If there is time, then you can pre-marinate the meat in a mixture of spices and olive oil. If lamb with fat, then it should be slightly incised. Then rub the soup with spices and fry on each side. Separately we prepare breading. Mix and grind all the ingredients, salt and pepper to taste. Then cover with breading each piece of mutton and bake in the oven at 220 degrees for about 20-25 minutes.

Sauce for meat

Perfectly prepared lamb loin in the oven. The recipe can be supplemented if desired with sauce, which will give the meat juiciness. To make it, you need to take a little olive oil (you can use the juice that was left from roasting mutton), 50 milliliters of balsamic vinegar, one shallot, a clove of garlic, 50 grams of butter and 200 milliliters of chicken broth.

Chop the shallots on a frying pan and add chopped garlic. Then pour in the balsamic vinegar and mix thoroughly. When the liquid is slightly boiled, add chicken broth, and a little later - cold butter. Fire reduce. The sauce should not boil, but only languish. We serve it warm, not letting it cool down.

Conclusion

It's very easy to make lamb meat. The main thing is to choose quality meat, young and fresh. A large role is played by marinade, so if there is time, it is better to hold lamb in it for several hours. The use of spices here is only welcome. They help to give the meat a more expressive taste and aroma. And, of course, the delivery of a dish is of no small importance. The lamb roast is perfectly combined with any vegetables and side dishes. Use rosemary, thyme, ziru, basil and any condiments and spices to your taste. Here you can show imagination and surprise guests with a new unusual recipe.