How to cook lamb in a pan?

For any type of meat requires an individual approach in cooking, for lamb fillet - including. In the process of cooking it does not work hard, you need to understand how to fry the lamb correctly in different ways and how long this process will take.

The least suitable for delicious kebabs and chops are old sheep meat. It will remain tough even with prolonged heat treatment. Select lamb for frying need to be particularly picky. Ideally, buy a young lamb fillet.

Wanting to cook meat from the fillet part of the “dairy” lamb, you need to look at the calendar. Sheep generally produce offspring in the first quarter of the year, so the likelihood of acquiring what you need rises in the winter season and with the arrival of spring.

In order to properly roast the meat of a ram in a pan, it is important to know which pieces of carcass are suitable for a particular recipe. On the skillet, the debarking portion is the most delicious, the lamb sternum and upper scapula will fit, but only from a young animal.

To make lamb cooked without a specific smell, it is pre-soaked or pickled. In some cases, even marinated soaked. How long to soak the meat depends on the intensity of the smell of lamb.

It is necessary to pickle juicy “dairy” lamb from half an hour to an hour, for a young individual two hours are enough, and the old one has to be kept in the marinade for 24 hours. If you have to fry large pieces on the grill, it is better not to remove the meat from the marinade before frying for 12 hours.

Ways to eliminate the “smell” of lamb for fried dishes can be useful for particularly fastidious people.

• Before cooking, cut off the fat from meat - the main source of a specific smell.
• Soak in salt water, having prepared a “pickle”: for 1 liter of water - 1 tbsp. a spoonful of salt.
• Soak in sour kefir somewhere in a cool place. It is desirable that dairy products are homemade, but the store will do as well. You can add chopped garlic, based on half a liter of "jelly" - 100 g of crushed cloves.
• If the meat has an unpleasant smell for the smell, it is washed, soaked for 60 minutes in water acidified with vinegar (1 liter - 1 tbsp. Vinegar). You do not need to keep mutton in acid for longer than 60 minutes, otherwise the meat will be tough. After that, the meat should be poured with salted water or milk.

To get rid of the particularly unpleasant smell of middle-aged lamb, it should be cut into portions, rinsed in cool water. Then clean and chop a pair of garlic heads, salt the resulting paste. Carefully rub her meat pieces, put them in a bowl and stand for a couple of hours in a cool place.

After that, wrap the meat in paper (cloth) towels and place in bags, put on several pieces, one by one, and tightly tied. This must be done so that the garlic smell does not soak all the other products, because you have to send the meat to the freezer for a few days. After thawing, the meat will need to be washed, grated with mustard and left for 3 hours in a cold place.

It all depends on the chosen recipe and the age of the animal. Mutton, cut pieces, not quickly fry. It will have to cook for at least an hour. But for too long the meat can not be cooked so as not to overdry.

If you have to cook steaks in a grill pan, time is significantly reduced. It is necessary to fry on each side for 3 minutes for medium frying and the same for more intense.

In order for the dish to be really tasty and fragrant, it is important to marinate meat before frying - no less than 2 hours. For the greatest juiciness fat from the lamb is better not to remove.

Marinating lamb in this sauce is a good option, since the meat will not only become soft, but also lose its typical smell. The sauce contains many acids and provides the meat with a rich taste. Salt among the components of this marinade is not, because it is moderately salty by itself.

Ingredients:

• mustard powder;
• adjika;
• garlic;
• water;
• coriander;
• a mixture of black and allspice.

Cooking Mix 1 tsp. mustard with the same amount of adzhika and cloves of crushed garlic. Add a bit of coriander and pepper to your taste. Dilute the resulting mass in 200 ml of water and marinate the lamb for 2 hours. You can add freshly squeezed lemon juice to the sauce, 1⁄2 tsp. sugar, basil and other spices.

Any quality wine contains a whole set of organic acids, including acetic acid. For this reason, this drink is just perfect as an ingredient in the marinade. It is better to choose exactly dry and red wine, so that the meat is not easy to soften, but to give it a slightly tart, savory taste. Everything listed in the recipe is enough for 1.5 kg of tenderloin.

Ingredients:

• dry wine (red);
• bulbs are medium in size;
• salt, pepper, various spices.

Cooking Put the meat into pieces in a deep bowl, add the pepper and all the spices, add salt, mix and set aside for 15 minutes. Then 4–6 pcs. clean the bulbs and cut into rings, add to lamb, pour a glass of wine there. Do not mix onions with meat. Marinate for about 4 hours, and even better left at 9 o'clock (for the night).

In the marinade for lamb, the presence of vinegar is desirable. But it needs to be added so much so as not to exceed the proportion given in the recipe, otherwise the meat will taste sour. A pound of lamb will need:

• 2 pcs. bulbs;
• 1 lemon;
• 1 tbsp. l vinegar.
• 1 tbsp. l vegetable oil;
• salt, pepper, spices (to taste).

Cooking Cut onion rings, freshly squeezed lemon juice, oil and vinegar mixed. Season at your discretion. Pour into meat and place it in a refrigerator for 5–6 hours. And if you want to get pickled lamb faster, you should leave it at room temperature for a couple of hours.

Prepare for marinade:

• 4 sprigs of cilantro;
• 2 cloves of garlic;
• 150 ml of natural yogurt;
• a piece of ginger root (2.5 cm);
• chili hammers (pinch).

Cook according to the following algorithm.

1. Mix yogurt and ginger, add crushed garlic, cilantro, chili, black pepper and salt.
2. Rub the meat with the spicy mixture, wrap in foil and put in the cold for two hours, and best of all at night.

Consider a few recipes for cooking lamb in a pan.

Ingredients:

• 300 grams of meat pulp;
• 50 g of fat-tailed fat;
• onion;
• 1–2 tsp salts;
• 1 tsp. zira;
• hot red pepper.

Cooking

1. Mutton pulp (with scapula or front leg) cut into pieces about 2 cm.
2. Peel one onion and chop half rings.
3. Crush cumin finely, mix with hot pepper.
4. In a heated frying pan, melt finely chopped chicken-tail fat to cracklings. It is easier to cut from any part of the carcass, and not to buy on purpose. Put the meat in one layer and cook on low heat on one side, then turn the raw side into the pan and fry.
5. Add onion with spices in a frying pan, add salt and mix. Fry meat until soft, and onions - so that it becomes transparent. In general, the amount of time for cooking lamb in a skillet is 20 minutes. Serve it to the table to be hot.

This dish is perfect for novice chefs who want to try something to cook lamb.There are many recipes for tasty and properly cooked excellent lamb chops - on a grill pan, on the coals on the grill, in the oven or multi-cooker.

Ingredients:

• 400 g of pulp;
• 8–9 Art. l lean oils;
• garlic;
• egg;
• 1⁄2 art. flour;
• spices, salt.

Cooking

1. Cut pulp (across the grain) 1 cm thick.
2. Beat each piece of lamb on both sides so that it is soft. Salt, sprinkle with spices and pepper, grate garlic to taste and for 30 minutes. leave to soak.
3. Pour flour in a bowl (you can add a little spice to it, it will be even more delicious). In a separate bowl, beat an egg. In a skillet heat butter.
4. Roll the chops in flour, dip each into the egg mixture, send to roast in a frying pan.
5. Fry on both sides for 5–7 minutes, depending on how young the individual from which the meat was taken, on the thickness of the pieces and on the desired degree of frying.

Cooking lamb is difficult for novice chefs. But this dish is mastered by everyone. Requires an oven, meat and some additional ingredients:

• 800 g lamb fillet;
• one bulb;
• 125 ml of beef (mutton) broth;
• 0.25 tsp. salts;
• black pepper;
• thyme (pinch);
• 1⁄2 tsp dried oregano;
• 1⁄2 tsp garlic powder.

Cooking

1. Preheat oven at 180 degrees. Cover the baking sheet with baking paper or grease the surface for baking.
2. Mix oregano, garlic powder with thyme, ground pepper and salt. Grate the spicy mixture of pieces of meat, divided into 8 equal parts.
3. If the taste of the spices is undesirable, simply lightly pepper the meat and salt it to taste.
4. To lamb chops to brown well, you need to sprinkle them with any fat or olive oil.
5. Onion cut into half rings. Put the pieces of meat on a baking sheet, and distribute the onion around, so that it only browns, and does not burn, having fed the lamb with its piquant aroma.
6. Cook the meat for 20 minutes. In the process of cooking chops need to be turned once to be baked in equal measure.
7. Serve the meat should be warm, with vegetables and herbs. It is advantageous to imagine the taste of meat can spicy sauce.

Ingredients:

• 14 pcs. lamb chops;
• 300 g of lamb mince;
• bow;
• 80 g dried apricots;
• celery root;
• a couple of sprigs of fragrant rosemary;
• 2 tbsp. l butter;
• salt;
• black crushed pepper.

Cooking

1. First cook the stuffing.
2. Chop celery root with a knife.
3. Rinse dried apricots and cut into small pieces.
4. Onion peel and cut into half rings. Fry them in a skillet until light "golden".
5. Put in a bowl fried onions, chopped celery root and dried apricots, add minced meat and chopped sprigs of rosemary.
6. A lot of mix, salt and season with pepper.
7. The form where the meat will bake, grease the remaining after cooking onions. Put the meat, and on top of it stuffing from minced meat.
8. The ends of the mutton pits must be wrapped in pieces of foil. Otherwise, they will burn in the cooking process, and chops will look unattractive.
9. Bake the lamb in the oven, heated in advance to a temperature of 200 degrees. It takes 2 hours to prepare. It is important to periodically water the meat with its own fat, released during baking.

According to this recipe, it is easy to cook delicious 6 servings of meat without excess fat and odor. Only the aroma of spices and delicate taste of lamb.

Ingredients:

• 1 kg of meat (any part of mutton);
• 2 pcs. onion;
• 2-3 teeth of fragrant garlic;
• 1 PC. lemon;
• 2-3 Art. l vegetable oil
• fresh mint;
• salt and pepper.

How to cook.

1. To get delicious grilled meat, mutton is pre-marinated for about 8 hours.
2. For the marinade, you need to clean the garlic cloves and squeeze through the press. Mint chopped finely. Squeeze juice from lemon. All mix and add butter.
3. Cut the meat into portions, salt and season with pepper. In a bowl where the meat lies, add large onion rings.Well mash everything to stand out onion juice. Now add the mint-lemon-oil sauce. Leave to pickle overnight.
4. After roasting on the grill without fat, 15 minutes is the total amount of time for roasting on both sides.

Serve with sauce to choose from.

• Cranberry. Grind the berries with sugar, beat in a blender, combine with grated zest and squeezed orange juice. To reduce the acidity can be diluted with water.
• With Madera. Fry the crushed champignons and onions in butter. When reddened, add a little flour (for thickening) and mix. Then pour the chicken broth and boil the sauce over a low heat. At the end of cooking, add a teaspoon of mustard, ground white pepper, salt and a little sugar. Pour 100 ml of wine and warm for a couple more minutes. This sauce should be served warm.

How to cook lamb, see in the video below.