Lamb leg in the oven - a dish for all celebrations

Mutton is always associated with Oriental cuisineand a lot of spices. Also there is an idea of ​​a picnic and a pleasant company. But a leg of lamb in the oven can become an alternative to a delicious shish kebab and is prepared with great pleasure not only in the East, but also in Europe.

Of course, the most delicious and exquisite meat dishare refreshments from dairy lamb. It is fed with milk until the appearance of the first teeth. Such lambs have tender meat and melting in their mouths. Dishes from this meat are cooked on especially solemn occasions, and more often this animal is from a home farmstead. If this is an adult meat, then in order to prepare a leg of lamb it will take a little more time, since the meat of such an animal is more rigid. But the aroma will manifest itself more and will be saturated and pronounced. More often, they prepare dishes from a young mutton of two years of age. Enough adherents and lamb dairy, and mature, so we choose, based on their own preferences, what it will be - lamb leg in the oven. It is worth noting that the fatter the meat, the more it is marinated in time and seasoned with spices, especially well combined with acidic ingredients, which does not require delicate lamb meat.

The recipe for making lamb leg is enoughIt is simple and does not require special skills. For this, the following ingredients are needed: lamb leg - 2-2.5 kg, salt, pepper, bay leaf, spicy herbs, garlic, apple vinegar 50-70 grams or white dry wine - 0.5 liters. To begin with we will mow mutton to make the meat more tender and fragrant. To do this, pour one liter of cooled boiled water into enameled dishes, add 15 grams of salt, 5-7 peas of hot and fragrant pepper, 5-6 laurel leaves. If there is available thyme, rosemary or thyme, you can also add them safely. Vinegar is better to use apple, this will add a nice aftertaste to the dish. In the marinade, immerse the meat and leave to soak for 6-8 hours in the refrigerator. For convenience, it can be poured into a plastic bag and put there meat, then it will be evenly covered with marinade and will not take up much space in the refrigerator. Two plastic bags can be used for securing. To lamb leg in the oven has become a hit culinary dishes in your house, you need to clean it after the marinade from the films, due to impregnation in an acidic environment, they are well removed. Dry the meat with a napkin from the moisture residues and begin to fill.

If your piece contains a small amount of fat, thenwe will change the situation ourselves, because it depends on how much the meat will be juicy. We cut the mutton fat with cubes 1 × 1, and cut the cloves of garlic by half. With a knife with a thin and long blade we make an incision depth of 3-4 cm, insert a piece of fat there, and cover it with garlic. So we shovel the entire leg of the leg in staggered order. If there are dry spicy herbs, then grind them and rub the surface of the mutton leg.

All preliminary manipulations are completed, androast leg is ready to bake. In the oven it is necessary to set the temperature regime at 180-190 ° C, at this moderate temperature the meat will be cooked longer, but it will turn out softer. Exposure in the oven will be 2-2.5 hours. If at the piercing with a fork a pinkish liquid is allocated, then it is necessary to add the baking time for another 20-30 minutes, if the clear juice becomes prominent, the leg of the lamb is ready in the oven.

Turn off the fire and let the lamb soak with juiceanother 12-15 minutes. Lay the meat on a serving dish, cut into serving steaks. Traditionally, lamb is served hot with boiled potatoes and vegetables. Eggplants, sour apples, anchovies are often used for garnishing. To prepare the sauce priorities give products with a sour taste: cherry plum, lemon juice, lime. Decorate with fresh herbs. The next day the dish can be served to the table in a cold form, as a snack.