Lamb leg in the oven - a dish for all celebrations

Lamb is always associated with eastern cuisine and a lot of spices. There is also the idea of a picnic and a pleasant company. But a leg of lamb in the oven can be 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 refined meat dish is a dairy lamb treat. 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 should be noted 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 simple enough and does not require special skills. This requires the following ingredients: 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, so that the meat becomes 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, and 5-6 laurel leaves. If there is available thyme, rosemary or thyme, you can also safely add them. Vinegar is better to use apple, this will add a pleasant aftertaste to the dish. In the marinade, immerse the meat and leave for impregnation 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 home, 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 proceed to the filling.

If your piece contains a small amount of fat, then we will change the situation ourselves, because it depends on it, how much 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 sheep's leg.

All preliminary manipulations are finished, and a lamb's leg is ready for baking. In the oven it is necessary to set the temperature regime at 180-190 ° C, at this moderate temperature the meat will be prepared longer, but it will turn out softer. Exposure in the oven will be 2-2.5 hours. If the liquid is poured by the fork with a fork, then it is necessary to add the time of baking for another 20-30 minutes, if the clear juice is released - the leg of the lamb is ready in the oven.

Turn off the fire and let the lamb soak for another 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.