Lamb with vegetables - cooking methods

The most refined and delicious recipes for cooking lamb meat . Such dishes can be both festive, and as an ordinary dinner or dinner.

Lamb with vegetables and prunes

Ingredients:

• Potatoes - 6-7 pieces;
• Prunes - 120 g;
• Lamb (loin) - 1.2 kg;
• Greenery;
• Root of parsley;
• Pepper fragrant, salt;
• Laurel leaf;
• Vegetable oil - 2 table spoons

Lamb should be chopped into equal pieces of small size. Peel the potatoes, then cut into quarters. Carrots should also be cleaned, thoroughly washed and cut into circles. Now put the meat in a saucepan and pour in about 2.5 liters of water, then add salt, bay leaf, pepper, parsley root. All this boil, then simmer on low heat for an hour. At the end of this time, take parsley and laurel leaves from the pan.

Now add the sliced potatoes to the broth. At the same time, we heat the frying pan with oil and fry the carrots. Then add it to the meat and potatoes in a saucepan. Vegetables with meat cook until their full readiness. Meanwhile, we wash the prunes and cut them into large pieces. Add it to the meat with vegetables and cook for a few more minutes. Then we remove the pan from the fire and leave it for a while to brew, lamb with vegetables and prunes is ready! The dish is poured over plates and served hot.

Lamb with vegetables in cauldron

To prepare you need:

• Lamb - 550 g;
• Vegetable oil;
• Salt - 1/2 teaspoon of tea;
• Celery - 2 stems;
• Onion - a pair of pieces;
• Canned tomatoes - 450 g;
• Potatoes - 800 g;
• Turnip - 3 pieces;
• Carrots - a few pieces;
• Soy sauce - 1 table spoon;
• Sugar - 1 tea spoon;
• Green peas (can be used frozen) - 350 g;
• Lemon peel - 2 table spoons.

To begin with, you need to wash the lamb and dry it with a towel. Then put the meat in a preheated kettle with butter (5 liters) and fry from all sides. In this mutton must be sprinkled with salt, pepper and spices. Now take the meat out of the cauldron and place into it the chopped celery stalks and chopped onion. When vegetables are fried, add meat again. Now put the tomatoes in the cauldron, pour the broth and boil. After this, simmer all about 25 minutes over medium heat.

In the meantime, you need to cut the turnips and potatoes into slices and add them to the cauldron. Stew vegetables with mutton is necessary until everything is cooked. While the dish is being stewed, you need to mix the flour and water (2 table spoons) in a small dish and pour this mixture into the mutton. Then add the peas and simmer for 7 minutes. The lemon zest should be crushed with a blender. Before serving lamb with vegetables sprinkled with lemon peel and herbs. Bon Appetit!

Lamb with tomatoes

To prepare this dish you will need the following products:

• Lamb with bone - 1-2 kg;
• Tomatoes - 400 g;
• For preparation of marinade:
• Honey - 60 g;
• Soy sauce - 100 g;
• Garlic - a few lobules;
• Greenery;
• Carrots - a pair of pieces;
• Onions are a few pieces;
• Chilli pepper - 1 piece;
• Salt;
• Vegetable oil.

All vegetables should be thoroughly washed, then cut into cubes or pieces of approximately the same size. Now they need to be fried in vegetable oil for 5-7 minutes. Then add the garlic chopped. Stir fried vegetables aside, as they will be served at the very end along with the meat cooked in the oven.

Lamb must be divided into parts and mixed with all the ingredients that are described above for the preparation of marinade. Marinated meat should be for 18 minutes. To do this mutton must be well grated cooked marinade.

When the mutton is well mashed, put the pieces of meat on a board and place the sliced tomato rings on them. Now close the film for baking or foil and wrap. Put the pieces of meat on a baking tray and bake at 210 degrees for about 18 minutes. When lamb with vegetables will be ready to lay it on the dish and decorate with vegetables, parsley sprigs.