What dishes can be cooked from lamb?

Mutton can be cooked many delicious dishes, and it is not only roast, but soups, goulash, stews.In order for the meat to be tender and not have a specific aroma, the chef will need to choose the right lamb, process it and take into account some features of the meat.

For cooking mutton dishes use different parts of the carcass. Flesh on bone and tenderloin and ribs are the most expensive. Lamb heart and tripe are also used in cooking, but you need to tinker with them. When buying lamb, you need to pay attention to the meat, which should be brownish-pink with a layer of white fat. No need to buy a product that has a gray color, excessively bloody or yellow fat. Color may differ from age and breed of animal. Rare species or older animals have more deeply colored flesh.

Lamb leg is a classic leg that is used in cooking. It is fried with bone. The shoulder is cut from the front edge. It is cheaper than other cuts that can be roasted in the oven, and all because it contains a lot of fat. The shape of the bone complicates the process of separating the meat. This muscular piece is great for stews or stews.

The cut of the ribs between the neck and the loin is one of the most expensive cuts, because here is the most tender meat. It can be cut and fry whole or cut into individual chops.

Lamb drumstick has a lot of fat and connective tissue. The bone sometimes protrudes, it should be creamy white. It is best to extinguish this piece, because long-term heat treatment turns such meat into a tender and juicy dish.

The tail is a fleshy cut from the lower end of the leg of the lamb. Perfect for extinguishing. It is advised to marinate in plenty of spices before cooking. But the leg of lamb is ideal for the oven. It is better to rub it with garlic and rosemary.

If there is not much time and you need to quickly cook the meat, the best option would be a lamb leg steak. On each side it is enough to fry the meat for five minutes, and it is already ready.

The bonfire from the back of the lamb, where the upper part of the leg meets the loin, is great for quick roasts. This is a lean cut with juicy meat.

Not less popular is lamb loin, which is suitable for roasting in the oven and chops. It is taken from the upper back, is a valuable cut of lamb because of very tender meat.

Before you start cooking dishes, lamb meat must be pre-processed. It should be rinsed under cold running water and then dried on paper towels.

Recently, shops and meat departments have been trying to sell meat without fat, but if a piece came unprocessed, then it is worth removing excess fat from it.

As for adding salt and seasoning, if the product is pre-marinated, then salt is not added. It is put shortly before the meat is ready. This is necessary so that the salt does not pick up the juice from the meat.

For a short period of time, you can put the meat in the water so that its pores open. Then, while stewing or frying, it will be tender and juicy. Often use a special marinade, for example, lemon juice, soy sauce, which help soften the fibers and simplify the cooking process.

For the meat to be soft and juicy, odorless, the chef is required to give him enough time. At home, any dish of lamb can be made surprisingly fragrant, if properly follow the recipe. Experienced housewives know: so that the prepared lamb does not smell, it is necessary to remove all the fat, use garlic and lemon, and at the same time cover the container with it with a lid during cooking.

More muscle cuts need to be stewed for a long time. Sometimes it takes up to 8 hours.In this case, it is very useful to use a multicooker, since it can almost halve this process. When fat is excreted on the surface, it is removed with a spoon, as it will only add an unpleasant aroma. In addition, mutton fat quickly hardens, so the less it is in the food, the better, otherwise you will have to wash down the dish with hot tea so that the sky and tongue are not covered with white bloom.

Lamb is advised to fry quickly and on high heat in order to seal all the juices in the meat. You can use for this the biggest ring on the stove. Then slowly bake the meat at a temperature of 180 degrees for 35 minutes. If you intend to roast lamb on the grill, then it should be preheated. Cutlets or small steaks should be on the grill for five minutes on each side.

Quickly and tasty you can at home cook your own meals that offer different cuisines of the world. These are not only hot cutlets or soup for dinner, but also treats for guests on a campfire with vegetables.

You can cook for dinner light or liver sheep, make a wonderful entrecote. It is said that lamb is often a festive treat. The best recipes came to us from the Muslim world, where they prepare simple dishes for the second and exquisite for the arrival of guests. If you study the process of cooking at least one of them, you can surprise the household.

Homemade smoked lamb chops served with a salad of bulgur wheat, with fruits, nuts and herbs.

For cooking you will need:

• vegetable oil;
• 4 sprigs of rosemary;
• 1 clove of garlic, cut in half horizontally;
• lamb;
• salt and black pepper;
• butter.

Put a large saucepan on medium heat and add vegetable oil, rosemary and garlic. Spread lamb chops on top, add salt and freshly ground black pepper. Cover the pan tightly with aluminum foil or a lid (to avoid the formation of smoke). Keep the dish on the fire for 10-15 minutes, turning the lamb so that it roasts on both sides. When cooking add butter.

For salad:

• 250 g of Bulgur wheat, previously soaked in cold water for 3-4 hours;
• 1-2 tbsp. l harissa, pasta;
• 100 g of peeled almonds;
• 4 pitted apricots;
• 100 g of peeled pistachios;
• 1 large bunch of fresh mint;
• 1 large bunch of parsley;
• 1 grenade;
• 1 lemon;
• salt and black pepper;
• 50 ml of olive oil.

For the salad, the previously soaked Bulgur wheat is drained, then simply poured with boiling water and wait 10 minutes until all the liquid has been absorbed. Add harissa paste and mix well. Spread the remaining ingredients and served with lamb chops.

You can make another equally exotic dish, for which you will need:

• 200 grams of lamb leg meat;
• 1 sprig of rosemary;
• 2 garlic cloves, minced;
• 2 tablespoons of olive oil;
• 100g broccoli, blanched and drained;
• salt and freshly ground black pepper;
• 30 g butter;
• 2 tbsp. l finely chopped parsley.

Put the lamb, rosemary, garlic and butter in a bowl and mix. Leave to pickle for at least 10 minutes or longer, if possible. Heat the pan, add butter. Lamb steak is removed from the marinade and seasoned with salt and pepper. Fry in a pan for 2 minutes on each side. Take out the lamb and leave to "rest."

Put broccoli in the pan and stew, often turning. To serve the dish on the table, you need to lay out the broccoli on the plate, on top put the lamb steak. Pour all the melted butter and sprinkle with parsley.

If at home they love Indian cuisine, where there is a lot of seasoning, including curry, then the following recipe is perfect for a festive dinner.

For cooking you will need:

• 1 kg of a leg of lamb without bone, cut into pieces of 2.5 cm;
• 4 cloves of garlic, peeled;
• 3 pods of black cardamom;
• 5 pods of green cardamom;
• 4 dried curry leaves;
• 1 cassia bark;
• a pinch of salt;
• 2-3 tablespoons of cooking oil for frying;
• 2 onions, finely chopped;
• 2.5 cm piece of fresh ginger root;
• 1 whole head of garlic, peeled and roughly pounded in a mortar;
• 2 tsp. Kashmiri curry masala;
• 2 teaspoons of salt;
• 2 tomatoes;
• 2 chili peppers;
• 1 green pepper;
• 1 tsp. turmeric;
• a small bunch of fresh cilantro;
• coriander.

Put the lamb in a large saucepan with a lid (a cauldron can be used) and add garlic, black, green cardamom, curry leaves and cassia bark. Pour water and add a big pinch of salt. Bring to a boil, then reduce the heat, so that the liquid is slightly bubbling, cover with a lid and boil for 30-35 minutes.

After lamb is drained and laid aside, they take out the garlic, cardamom pods, curry leaves and cassia bark. In a separate large pot or pan, heat the vegetable oil. Once it gets hot, add the onion and lightly fry it for a few minutes. Add crushed ginger and crushed garlic and continue to fry for another couple of minutes. Pour some hot water from the kettle so that the onions do not burn, cover with a lid, turn down the heat to the minimum level and extinguish another 5-10 minutes.

Kashmir curry is poured into the pan, boiled for a minute or two before adding more hot water (about 100-150 ml), kept on the fire for a couple more minutes. Dissolve, add tomato, chopped chili and green pepper. It is necessary to pour in some water. Cook for 10-15 minutes, continuing to mix until the oil rises to the surface. Now you can add cooked lamb to the pan and mix well.

Put turmeric, keep on the fire for another few minutes, and then add hot water (about 750 ml). Cover and cook 40 minutes on low heat, stirring occasionally. Get enough thick sauce. Remove the lid in the last 15-20 minutes so that excess moisture will evaporate. Continue cooking until the oil rises to the surface again and the lamb becomes tender. Add crushed cilantro and slices of tomatoes at the end and cook for another 5-10 minutes. Served in a plate with finely chopped cilantro.

You can cook amazing lamb steak with mint. You need to cook for it:

• 4 lamb steaks, about 150 g each;
• olive oil;
• vinegar;
• 2 pinches of coarsely chopped fresh peppermint;
• ½ tsp pomegranate molasses;
• 1 tsp. ground cumin;
• bean pods - 500g;
• 1 onion;
• 2 tablespoons finely chopped garlic;
• ½ lemon peel or juice;
• 1 tsp. crushed cumin;
• a pinch of cinnamon;
• 1 tsp. fresh oregano or thyme;
• 200 ml of chicken broth;
• 150 g small tomatoes;
• 1 tbsp. l parsley

Put the lamb steaks in a large bowl. Take mixed spices and rub them into the meat. Close and marinate for 10 minutes. Place the beans in a large container and pour boiling water over the top. Wait until it cools, then drain and pierce the outer skin.

Heat the olive oil in a saucepan over medium heat. Spread onions and torment him until he softens. Pour garlic, lemon zest, spices, oregano, beans. Prepare 5 minutes, stir tomatoes, citrus juice and pomegranate molasses.

Heat the barbecue or grill to a high temperature and spread the lamb. Fry it on each side for 2-3 minutes. Next, give rest for 2-3 minutes. Sprinkle with fresh parsley and serve.

You can surprise the guests and make the cake according to the following recipe, which requires:

• 1 large onion;
• vegetable oil;
• 0.5 kilograms of minced lamb;
• some flour for thickening;
• Bay leaf;
• thyme in sprigs;
• 1 anchovy;
• 400 grams of tomatoes;
• 2 small spoons of Worcestershire sauce;
• 450 ml of chicken broth, beef;
• salt and desired spices.

For example, vegetable oil is poured into a large container, for example, in a frying pan, add chopped onion and sauté for 5 minutes. In another pot, heat a little of the same oil and fry the mince, stirring until it is browned. While the meat is fried, break up the lumps with the back of a spoon. Stir in the onion, then add a little flour, which will help thicken the released liquid. Lay laurel, thyme and anchovy and mix everything.

Chopped tomatoes, broth and Worcestershire sauce fall asleep. The mixture should boil. Her salt and pepper, give a good boil. It takes 45 minutes. All the time the dish is regularly stirred, so as not to burn.

To make mashed potatoes:

• 700 grams of potatoes;
• 55 ml of milk;
• 75 g butter;
• 1 yolk.

Preheat oven to 200 degrees. For the mash, boil the potatoes until done, drain the water, add milk, butter and egg yolk, then mix until smooth. Meat is poured into a container for baking, mashed potatoes are spread on top, which will need to be distributed with a spoon. Put the dish in the oven and cook until the surface turns golden brown.

It is necessary to cook lamb according to the following recipe. Guests will not be able to refuse such meat, since it exudes an amazing flavor. To prepare you need to prepare:

• vegetable oil;
• black pepper in a pea;
• three pods of black cardamom;
• 5 pods of green cardamom;
• a couple of carnations;
• cinnamon in the pod;
• 1 finely chopped onion;
• 750 g lamb or lamb;
• one head of garlic;
• ginger root;
• 2 tbsp. l coarse ground coriander;
• 2 teaspoons finely ground cumin;
• a little red chili (preferably powder);
• Dill seeds;
• masala;
• salt to taste;
• 2 tomatoes;
• low-fat yogurt;
• more chopped fresh cilantro, can be used directly with the stems.

Olive oil is heated in a large metal container over medium heat, where you will need to put black pepper, cardamom pods and other seasonings. They will need to fry for 1-2 minutes or until they begin to exude their flavor.

Spread cooked onions and pass for 8-10 minutes. You will need to stir it regularly until a golden color appears. Spread slices of lamb and fry for three minutes, turning on both sides, until a pleasant crust.

Using a food processor, mash garlic and ginger with a little water. Add the paste to the lamb mixture, mix everything well, then lower the heat and continue cooking for 3-4 minutes, stirring regularly.

After cilantro, cumin, red chili pepper, fennel seeds, masala, tomato pulp and yoghurt, cover the pan with a lid, reduce the intensity of the flame to a minimum and simmer for 10-12 minutes. The sauce should thicken well. Add 2-3 tablespoons of boiling water, mix well and stew for another 7-8 minutes, stirring constantly and adding liquid as needed. Bring the mixture to a boil, simmer for 8-10 minutes or until the lamb is ready.

You can make a dish in the Moroccan style. If the meat is cooked slowly, it will have an amazing taste. Only six ingredients are used:

• 600 g lean leg of lamb, cut into small pieces;
• 1-2 tablespoons of harissa, pasta;
• 400 g finely chopped tomatoes with herbs;
• chickpea;
• 12 pieces of dried apricots;
• a small bunch of fresh cilantro.

Preheat oven to 170 degrees. They put the lamb in a medium-sized container and daub with harissa. Add tomatoes and 300 ml of water. Capacity put on medium heat, its contents are constantly mixed. Use a foil instead of a cover. Keep in the oven for about 1 hour.

Mix chickpeas and apricots, lay out there under the foil, bake for another 30-45 minutes or until the lamb becomes tender. Add the cilantro and serve guests.

If an event is planned in the open air, then you can make amazing kebabs on skewers with pepper and onion, if you proceed in steps. The names of this dish is not, but the Greek delicacy began to be prepared everywhere, so do not deny yourself the pleasure to please your loved ones. It is worth saying that mint and lamb are an excellent combination.

To prepare you need:

• 1 clove garlic;
• 2 tbsp. l chopped mint;
• 1 tbsp. l ready mint sauce;
• 150 grams of natural yogurt;
• 375 g of lean lamb, diced;
• 400 g wholegrain couscous;
• 2 small onions;
• 1 green pepper, without core, peeled and cut into slices;
• lemon;
• salt and freshly ground black pepper.

Mix the garlic, mint, mint sauce and yogurt in a bowl, add the lamb. All ingredients will need to be well mixed together, then cover with food foil or a lid and leave to marinate in a cool place for 10 minutes.

Meanwhile, put the couscous in a heat-resistant bowl, pour 500 ml of boiling water. Leave to stand until the liquid is absorbed, then salt and pepper. Preheat the grill. Lamb and onions with pepper are strung on metal skewers and grilled until tender. Shish kebabs with lemon wedges and couscous are served.

On how to cook lamb with vegetables, you will learn in the next video.