Home Chassis Lamb stew. Lamb stew recipe. Serve it right at the dinner table

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Lamb stew. Lamb stew recipe. Serve it right at the dinner table

Lamb serves as the basis for first and second courses. When cooked correctly, the meat will be soft, juicy and very tasty. When deciding how long to stew lamb, consider the age of the animal. A young lamb will cook quickly, and the meat of an adult will be ready in 1.5-2 hours.

Remove excess fat before braising lamb

Ingredients

Mutton 700 grams Carrot 1 piece(s)

Number of servings: 4
Cooking time: 1 minute

How to stew lamb: preparation

Lamb has a strong specific odor. To get rid of it, before cooking, soak the meat in salted water and leave for half an hour. If the procedure does not help, prepare more garlic for the dish than indicated in the recipe. It will hide the unpleasant aroma and make the treat piquant. Prepare the ingredients:

700 gr. lamb;
50 gr. lamb fat;
3-4 small onions;
5-7 cloves of garlic;
1 large carrot.

Salt, pepper, bay leaf, coriander and other spices are added to taste.

How long to stew lamb: cooking process

Before stewing, remove excess fat and divide the meat into portions or finely chop. You can cook:

Heat a dry frying pan without adding oil, place pieces of meat on it, cover with a lid and simmer until the juice is released. The liquid should completely cover the lamb.
Transfer the meat to a deep bowl and fill with liquid. If there is not enough juice, add water. Cover with a lid and simmer for about 10 minutes.
Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 parts.
Melt the lamb fat in a frying pan, add the carrots and onions, cover and simmer for about 30 seconds over low heat. Add garlic and spices, then continue to simmer the mixture for two minutes.
Place the vegetables in a container with the meat, add salt and continue to simmer until fully cooked (approximately 40-60 minutes).

Serve the finished dish to the table in portions or in a common deep bowl.

Other options for stewing lamb

Above is an example of a simple recipe for cooks of any level.

If you want to please your family with a more complex dish, you can stew lamb with potatoes, green beans, prunes, dill sauce, wine or using other ingredients.
Do not forget to soak the meat before cooking, otherwise the specific smell will spoil the impression of the dish.
Also remove fat, food will be very satisfying without it.
Stewed lamb can be served with a side dish or as a separate dish.

It is stewed with vegetables and spices, retaining the juice or completely evaporating it. You can find many ready-made recipes or come up with your own.

Lamb dishes were most popular among the peoples of eastern countries and nomads. Lamb is a very nutritious, healthy and tasty meat with low cholesterol, but high in vitamins and minerals. Now, according to the principles of healthy nutrition, dishes made from lamb or sheep meat are recommended to be made an integral part of any person’s diet.

There are many different recipes for preparing lamb dishes, one of the simplest but most delicious is juicy lamb stew.

This lamb recipe is quite simple, but the meat with spices and a lot of onions needs to be kept for some time before cooking. This way, the specific smell will disappear and the meat fibers will become more tender.

Lamb stew

This lamb can be stewed in a cauldron or in a slow cooker; choose the cooking method at your discretion.

First you need to choose the right meat. The priority is considered to be the meat of young, fattened cattle that have lived no more than one and a half years. Such meat should have a light red color and white solid fat. To prepare stewed lamb, never buy meat with yellow fat. This is the meat of an old or poorly fed sheep, it is more suitable for making minced meat. The younger the lamb, the tastier the dish will be.

For this delicious meat recipe you will need the following ingredients:

Ingredients:

1 kg fresh lamb,
0.5 – 0.7 kg onions,
Salt - to taste
ground black pepper - to taste,
spices - to taste,
dried herbs (I prefer thyme)
greenery.

Cooking process:

First, prepare the lamb: wash it thoroughly in cool water, then dry it. Cut the lamb ribs and shoulder meat into portion-sized pieces. At the same time, do not cut off the veins and fat from the meat; they are needed in order to release a lot of juice during stewing. No other animal or vegetable fat is used in the recipe at all. Rub the lamb pieces with salt, spices, pepper and dry herbs; thyme and tarragon give the meat a very good aroma. Fold and set aside the meat to soak in the spices in a deep bowl or directly into the cauldron. The meat should soak for at least one and a half hours.

In the meantime, get busy preparing the onions. And you also need to decide at what point you will use the greens: put them directly into the cauldron with the meat or sprinkle them fresh when serving. I like the second cooking option (recommendations will be given in the text on how to cook with herbs). The onion must be peeled and washed under running water, dried and finely chopped. Greens also: rinse under running water and chop very finely.

Now, add the chopped onions and herbs to the meat in a cauldron or cup. Grind everything thoroughly again, the greens and onions should release juice. Make sure the meat is evenly covered. When cooking in a cauldron, you can marinate meat with onions and spices directly in it.

The coating of the multicooker bowl or stewpan requires more careful handling, so it is better to place the ingredients in it after all the manipulations.

Now cover the cauldron or deep saucepan with a lid and place it on low heat. Stewed lamb with onions will cook for about one and a half to two hours, it needs to be stirred periodically. On an electric stove with a large power spread, I cook this lamb dish at C (at nine power levels).

Neither water nor vegetable oil is added during cooking. The meat is stewed in its own juices, making it juicy and tender. Steamed onions and the softness of the meat will indicate the readiness of the dish. I wanted to add another 30 to the 90 minutes of cooking; in total, the meat was stewed for 2 hours. Exactly the same as on the stove stewed lamb in a slow cooker will cook for 2 hours on the “stew” program.

Place the finished lamb dish on plates, pour the juice that formed in the cauldron during stewing on top, sprinkle with fresh chopped herbs. A glass of red wine goes perfectly with your meal.

Anyuta wishes you bon appetit!

zapisnayaknigka.ru

How to deliciously stew lamb in a frying pan

There are many myths and contradictions associated with this meat, which is why many people think that it is difficult for an untrained cook to cook it at home.

In fact, everything is simpler than it seems, and today you can see this when you read our tips on how and how long to stew lamb in a frying pan. Of course, meat has its own cooking characteristics, but who said that only Eastern people, for whom this meat is a familiar product, can master them.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity on this issue is very important, because many of our housewives refuse to cook this product at home, believing that lamb is fatty, high in calories and smells very unpleasant. But is this really so?

As for the specific taste and smell, this is indeed true. However, such a small flaw can be easily corrected by simply soaking the meat in the marinade beforehand, and then seasoning it with spicy spices.

Few people know that lamb meat has 2-3 times less fat than pork. It also contains several times less cholesterol than beef (2.5 times) and pork (4 times).

In addition, lamb is very healthy. It is rich in vitamins and minerals, especially iron, phosphorus, potassium, calcium and magnesium.

How to choose the right lamb for stewing

The most suitable meat for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is tougher, fattier and has many veins.

The meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams is considered valuable and nutritious.

It is very easy to distinguish a young ram from an old one. Young meat has a pleasant light red color and whitish elastic fat.

Old lamb has a dark red, almost brown, tint of meat, thick yellow fat, a large number of veins and an unpleasant specific odor. This meat is best eaten as minced meat.

How to deliciously stew lamb in a frying pan with spices

Ingredients

Lamb – 500 g (we use meat from the rear legs of the carcass or the back) + –
Salt - to taste + –
Onions - 2 pcs. + –
Ground black pepper - to taste + –
Parsley (fresh) – 15 g + –
Vegetable oil - for frying (to taste) + –
Basil (fresh) – 10 g + –

Cooking lamb in a frying pan at home

Having sorted out the choice of meat, you can proceed directly to its preparation. Today we will look at a step-by-step recipe on how to stew lamb in pieces in a frying pan.

If you strictly adhere to the recipe, you will definitely get a tasty, juicy dish that can be served not only at a formal table, but also as a regular lunch or dinner.

We wash the meat in clean running water and dry it with paper napkins.
Cut the lamb into thin slices, and then place them in one layer in a frying pan heated very hot in oil.
Simmer the pieces over high heat for the first 2-3 minutes, then turn them over to the other side, reduce the flame to medium and continue cooking for another 2-3 minutes.
Pour boiling water into the pan in such an amount that the water is at the same level as the stewed meat, and continue to cook it over moderate (slow) heat for 20-25 minutes until all the poured liquid has boiled away.
When the water has boiled away, add salt, pepper, chopped onion and chopped fresh herbs to the pan.
Mix everything thoroughly, simmer the lamb for 8-10 minutes until cooked.

This completes the preparation. You can serve a hot appetizer with meat with any side dish you like. This can be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and much more.

How to stew lamb with potatoes in a frying pan

Ingredients

Young lamb with fat – 200 g;
Spices (any) - to taste;
Onion – 1 pc.;
Salt - to taste;
Potatoes – 200 g;
Greens (fresh) - to taste.

How to properly stew lamb with potatoes in a frying pan

Cut the pre-marinated meat into pieces (each should weigh no more than 50 g) and place them evenly on the bottom of a hot frying pan.
Simmer the lamb over low heat on both sides in its own juice until half cooked. Turn the meat periodically during stewing.
Peel the onion and chop it coarsely. We also cut the peeled potatoes coarsely (into wedges).
We put the slices into the frying pan with the meat, salt the products, season with spices, and then carefully mix everything with a wooden spatula.
Cover the pan with a lid and simmer the dish until done.
At the end of cooking, sprinkle the meat and potatoes with chopped fresh herbs, cover again and let the dish sit on the switched off burner for 10 minutes.

Secrets of delicious lamb

Above we looked at 2 step-by-step recipes for cooking lamb meat in a frying pan. However, knowing the recipes themselves is not enough to properly stew meat pieces.

In fact, you will need practical advice on preparing lamb for stewing, marinating it and specific cooking times. We present these secrets step by step below.

If you decide to stew the minced meat, then take trimmings, peritoneum or a shoulder blade for processing. To braise/fry lamb whole or in pieces, use ribs, belly, loin, drumstick, neck, shoulder, thigh, brisket or tenderloin.

Tip #2: Marinate meat to eliminate unpleasant odor

There are quite a few ways to marinate lamb. You are free to choose the one that you like best.

Marinade No. 1: Spicy vegetable oil

As a marinade, you can use a mixture of vegetable oil (70 ml) with grated ginger (1 tsp), lemon juice (2 tbsp), chopped garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade No. 2: Soy sauce with mustard and garlic

To prepare a spicy marinade you will need:

Finely chop a bunch of cilantro and 2 cloves of garlic.
Add your favorite spices to the bowl, 2 tbsp each. soy sauce (you can replace it with any vinegar, such as balsamic), mustard, vegetable oil.
Squeeze the juice from ½ lemon, mix everything and marinate the chopped pieces of lamb in the resulting mixture.

We need spices to soften the unpleasant meat smell, as well as to give lamb a special piquant taste. As a rule, several types of spices are used at once.

You can use any fragrant dressings, but the best ones are: marjoram, garlic, onions, cumin, oregano, a mixture of peppers, herbs de Provence, and spicy sauces.

It is quite difficult to answer this question accurately. It all depends on the size of the pieces you are going to simmer, and on the dishes in which you will do it. Pickled pieces always cook faster, this also needs to be taken into account. On average, stewing lamb in a frying pan takes 1 hour.

To avoid overcooking the meat (cooking it too long makes it dry), follow the recipe strictly and do not cook the lamb longer than indicated.

That's all, now you know how and how long to stew lamb in a frying pan in pieces. Follow simple tips and step-by-step recipes - and let your meat snack always be a success.

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tvoi-povarenok.ru

Stewed lamb (step-by-step recipe with photos)

Olga Kartunkova, who lost 32 kg, shocked the audience: “I burned off all the normal fat. “

Ingredients:

Recipe description:

I spied this recipe from Serge Markovich. I adore this chef and really enjoy watching his cooking classes. Such a charming man and a wise cook. He used this recipe for elk. Considering that elk meat is very rough and tough (like lamb meat), I decided to use the recipe and cook lamb. It turned out very tasty.

I'll give you a few recommendations in case you decide to make this recipe. Firstly, lamb is a very specific meat that not only has a smell, but is also quite rough. Be sure to soak it first, and don’t skimp on the garlic while stewing. It won't ruin the dish. I put one large head per 700 grams of meat.

Secondly, the cooking time depends on the age of the lamb. Young lamb cooks quickly, old lamb needs to be stewed for a long time.

Thirdly, lamb stew according to this recipe should be cooked in its own juice. However, it may happen that all the juice is extinguished. In this case, add water little by little.

Finally, the stewed lamb is salted only after adding vegetables. The meat will absorb a lot of salt, but do not forget that we pre-soaked it in a saline solution. Therefore, the mass should be slightly under-salted. It is better to add salt to a ready-made dish than to over-salt it while stewing.

Cooking steps:

1) Dissolve salt in warm water. Pour this water over the lamb and leave at room temperature for half an hour. During this time, the lamb meat will be sufficiently salted and a specific smell will be released.

2) Remove the meat from the water and dry slightly. If necessary, cut into small portions. I'll cut the steaks in half.

3) Place the lamb in a dry frying pan and cover with a lid. Simmer over low heat until a lot of juice comes out. The meat will be almost covered with liquid.

4) Transfer the lamb to a cast iron pot, and pour in all the juices released during cooking in the frying pan. If you don't have enough juice, you'll have to add a little water. Cover with a lid and simmer for 10 minutes.

5) Prepare onions, garlic and carrots.

6) In the frying pan where the lamb was fried, we will then cook the vegetables. First you need to melt some lamb fat. As soon as the fat has rendered, put the onions and carrots in the pan. Cover with a lid and simmer for 30 seconds over very low heat.

7) Cut the garlic into rings (at least 1 large head per 700 grams of lamb).

8) Add garlic to vegetables. At the same time as the garlic, add the following spices: coriander beans, allspice and black peppercorns, bay leaf. Stir quickly and, cover with a lid, simmer for 2 minutes.

9) Transfer the vegetables to the cast iron. Add salt to taste. Next, you need to cook until the meat is done over very low heat. This will take approximately 40 minutes. Afterwards the dish can be served to the table.

Ingredients:

Lamb 700 g, salt to taste, lamb fat 50 g, onions (young) 3-4 pcs., garlic (young heads) 5 pcs., carrots (large) 1 pc., spices (indicated in the recipe) to taste.

pechenuka.com

Lamb stew and the vicissitudes of life

Date: 02/14/2014

Lamb stewed with prunes and raisins, with vegetables or quince, is simply perfect for the holiday table! Fragrant, juicy, soft, textured - there are simply countless adjectives, and preparing such a dish is not at all difficult. True, if you know all the intricacies of cooking. Of course, you already realized that the heroine of our story today is stewed lamb.

Mikhail (our old friend, who moved to Ashdod a long time ago) started a big cleaning in the morning, but the aromas of stewed lamb with prunes, which leaked from the neighboring apartment, completely discouraged the ability to do anything. Turning off the vacuum cleaner once again, the respectable husband angrily threw the Korean miracle of technology onto the carpet and sat down by the panoramic window. I didn’t want to admire the Mediterranean Sea. Then he decided to go down into the yard - without any purpose - just to take a little break from the aroma of stewed lamb.

A neighbor and her grandson were walking in the yard. The baby was openly mischievous, crying capriciously and stubbornly demanding something like a child. And grandma patiently and affectionately admonished him until she was completely exhausted. Having exhausted her supply of “musi-pusi-ululusi,” the woman suddenly began to sing a song in Yiddish out of tune. Gradually her voice became stronger, inspiration and some kind of desperate courage appeared in it:

Eyns un tsvey un dray un fir

Vos mir zaynen, zaynen mir

Vi di heldn darf men geyn.

Although we are young and small,

We must walk like heroes.

The stunned boy looked at his grandmother with all his eyes, instantly stopping whimpering. And the treacherous aroma of lamb stewed with dried fruits has already flooded the entire area.

Mikhail held his breath - where had he heard this song? Forty-one years old, he is only five years old. A creaky ship takes him and other Leningrad children along the Kama to the Molotov region, for evacuation. The ship approached a narrow channel in which the two ships could not pass each other. Before the war, traffic here was strictly regulated by semaphore. Until the permitting signal appeared on his mast, the captains waited their turn.

Now the semaphore did not work. A dilapidated boat collided with another ship in the middle of the night. The awakened children began to cry in fear - horror chilled their souls in cold streams. Tsilya, the “oldest” girl (she was six years old), tried as best she could to calm the little one down, but in vain! Then she sang loudly in a voice breaking into a scream:

Eyns un tsvey un dray un fir

Vos mir zaynen, zaynen mir

Khotsh mir zaynen yung un kleyn

Vi di heldn darf men geyn.

Although we are young and small,

We must walk like heroes!

The children immediately became quiet and after a while they, trembling but brave, were already transferred to another ship.

Mikhail was brought back to reality by the aroma of lamb, stewed according to a Moroccan recipe, which had been haunting him since the morning, and the grumbling voice of his grandfather Gersh, who lived most of his life in Odessa: “Tsilya, shut your mouth! You still don't hit the notes! To all my tsores there’s also this “Oh!” to my hearing?!”

There are many different recipes for preparing lamb dishes, one of the simplest but most delicious is juicy lamb stew.

This lamb can be stewed in a cauldron or in a slow cooker; choose the cooking method at your discretion.

For this delicious meat recipe you will need the following ingredients:

Ingredients:

1 kg fresh lamb,
0.5 – 0.7 kg onions,
Salt - to taste
ground black pepper - to taste,
spices - to taste,
dried herbs (I prefer thyme)
greenery.

Cooking process:

The coating of the multicooker bowl or stewpan requires more careful handling, so it is better to place the ingredients in it after all the manipulations.

Place the finished lamb dish on plates, pour the juice that formed in the cauldron during stewing on top, sprinkle with fresh chopped herbs. A glass of red wine goes perfectly with your meal.

Anyuta wishes you bon appetit!

Lamb is a meat with a special taste and smell, which can only be emphasized in the best possible way by preparing a delicious dish from it, baked in the oven. There are a great many recipes for cooking meat in the oven, but the ones given below are some of the best.

Recipe No. 1. Lamb in the oven

For this recipe you will need the following products: lamb - about 1 kilogram, 100 grams of tail fat, maybe lard, tomato paste, onions, garlic, several fresh tomatoes, spices, adjika, herbs and salt.

Lamb meat and lard are cleaned and carefully washed, after which they should be cut into cubes and thrown into a frying pan, frying over low heat, stirring constantly. You should not add oil to the pan; it is much more important to remember to cover the meat with a lid while frying.

While the meat is being cooked in one frying pan, in another you need to fry the onion and tomato paste, bring to readiness, the sign of which is the darkening of the tomato paste. As soon as the sauce is ready, from the first frying pan you need to transfer the stewed meat, garlic, crushed with salt, herbs and spices, mix and continue to simmer for a while over low heat. The same can be done in the oven by placing the meat, necessary seasonings and sauce in a cauldron. The oven temperature should be brought to at least 180 degrees.

Before serving, sprinkle the stew with chopped parsley, cilantro and basil and place in shallow bowls.

Recipe No. 2. Stewed lamb with vegetables

In order to prepare stewed lamb with vegetables, you will need a good piece of lamb shoulder, brisket, or neck. The meat needs to be washed, cut together with bones into pieces weighing 40-50 grams, sprinkled with salt, pepper and fried in lard or butter. Fried pieces of meat should be placed in a saucepan, add tomato paste, sauteed flour, which must be diluted with broth and simmer for about 45-60 minutes. After the allotted time has elapsed, you need to put the potatoes, carrots, onions and parsley cut into slices and fried with fat, the ingredients must be mixed and put in the oven.

Lamb and vegetables should be cooked in the oven for 30 minutes under a tightly closed lid until the vegetables are fully cooked.

For 600 grams of lamb meat you need 2 tablespoons of lard or butter, 5 potatoes, carrot and parsley roots, 2 onions, 1 tablespoon of wheat flour, 3-4 tablespoons of tomato paste, 1.5 cups of chicken broth, which can be replaced with water, salt and pepper.

Recipe No. 3. Stewed lamb with mushrooms

To prepare stewed lamb with mushrooms, you need the fatty part of the brisket or shoulder blades. The meat is cleaned and washed, chopped into pieces along with the bones, the pieces should be small, of the correct shape, they need to be salted and fried in sufficiently heated lard or butter, adding tomato paste at the end of cooking the dish. You also need to add sauteed onions to the dish, pre-cooked mushrooms and cut into small pieces, pour water over everything and simmer in the oven. About 10-15 minutes before the dish is finally ready, you need to add sautéed flour diluted with cold broth, pepper and a few bay leaves. When the lamb is ready, remove from the oven and season with crushed garlic.

You can serve lamb with mashed potatoes and gravy in which the lamb meat was stewed.

For 500-600 grams of lamb you need 2-3 tablespoons of lard or butter, 3 tablespoons of tomato paste, 2-3 onions, 20 grams of dried mushrooms, 1 tablespoons of wheat flour, 1.5 cups of broth, salt, pepper and bay leaf .

Recipe No. 4. Lamb stew in the oven

The lamb flesh is cut into wide strips at least 1.5 centimeters thick, salted, peppered, rolled in flour and fried in boiling lard or butter in a frying pan. Place a layer of peeled, sliced potatoes in a cauldron, mixed with onions, bay leaves, allspice and salt. The second layer of lamb meat is placed on the first layer, and a layer of potatoes is placed on top again. The cauldron is filled with broth made from roasted lamb bones and placed in the oven until cooked under a tightly closed lid. The finished dish is seasoned with grated or crushed garlic and placed on deep plates.

For 400-500 grams of lamb meat you need 1 tablespoon of wheat flour, 2-3 tablespoons of lard or ghee, 2-3 onions, half a parsley root, 1 kilogram of potatoes, salt, pepper and bay leaf - all to taste.

Recipe No. 5. Lamb stewed in the oven with eggplant and tomatoes

Lamb meat is fried with fat in a deep frying pan. Eggplants and tomatoes are washed, cut into cubes, and the same is done with onions.

Place the vegetables along with the jar in a cauldron, or a deep baking tray, add finely crushed garlic, parsley, cilantro and basil, fill the cauldron with water so that it does not reach 2 centimeters to the edge, but at the same time covers the meat and vegetables with at least by 1 centimeter. The cauldron must be tightly covered with a lid and simmered in the oven until fully cooked.

To prepare the dish you will need 500-600 grams of lamb, approximately 50-60 grams of butter, 3-4 fresh eggplants, 5 tomatoes, onions, several cloves of garlic, herbs, salt and spices.

Recipe No. 6. Irish lamb stew

The lamb is cut into pieces, carrots, onions and potatoes are peeled, cut into small slices, and the onion is cut into rings. Some of the vegetables should be laid out in layers in a cauldron, salt and pepper and sprinkled with herbs. Place the meat on top of the layer of vegetables, also pepper and salt it and cover with the rest of the vegetables, salt and pepper again.

The cauldron is filled with broth and placed in the oven for about 2 hours, at a temperature of 190-200 degrees. After the first tasting and recognition of the meat and vegetables as stewed, you can serve it on the table. It is important to remember that Irish lamb stew is served exclusively hot; some time after cooking it will need to be heated in a frying pan or in a cauldron.

For 4 servings of stewed lamb you need approximately 500-600 grams of meat, 8-10 medium-sized potatoes, 4-5 carrots, 3 large onions, salt, pepper, dry parsley, thyme and meat broth.

Meat prepared according to this recipe will simply melt in your mouth and will please everyone without exception.

Recipe No. 7. Caucasian stewed lamb

Lamb is a favorite type of meat among the peoples of the Caucasus; it is there, among the inaccessible mountains, that they can cook lamb better than anywhere else in the world. But in order to try a real tasty lamb ham, it is not at all necessary to go to the Caucasus; all you have to do is follow a very good and even wonderful recipe for preparing Caucasian-style lamb stew in the oven.

For the dish you will need the following ingredients: 1-2 kilograms of fresh lamb, 3 small heads of garlic, allspice, cloves, bay leaf, lemon, salt and pepper.

The stewed lamb should be prepared in the following order:

First of all, you need to prepare the meat. The lamb is cleaned of veins and excess fat, washed under cold running water and dried with paper towels.
The garlic is crushed and mixed with salt and pepper.
The meat must be stuffed with cooked garlic; the top of the meat must also be rubbed with garlic, salt and pepper.
For the dish, you will need to purchase food foil, which is necessary so that the meat does not burn on the baking sheet. Place bay leaves, cloves and peppercorns on a large sheet of foil, and place a large piece of lamb on top, processed as described above.
The meat should be sprinkled with freshly squeezed lemon juice and wrapped in foil, leaving it in this form for several hours to soak in the marinade.
After the required time has passed, the meat is placed on a baking sheet; do not forget about the need to place foil under it. The meat is poured on top with a small amount of water and placed in an oven heated to 200 degrees for 1.5-2 hours, depending on the freshness and quality of the meat. From time to time you will need to add fresh water, so you should always keep a mug of water ready, otherwise the meat will become tough and lose the taste and smell inherent in stewed lamb.
As soon as the time is up, the meat must be removed from the oven, freed from the foil, pouring the excess juice into a separate container and put the lamb back in the oven for 30 minutes, pouring over the collected meat juice. The result is juicy and soft lamb under a crispy crust.

You can serve lamb with separately baked potatoes, vegetables and herbs, not forgetting to sprinkle with coriander and basil.

Recipe No. 8. Moroccan-style lamb stew

Lamb cooked in the oven in Moroccan style is, first of all, very tasty and aromatic, the dish is rich in a variety of spices, forming a unique bouquet that gives it originality and exoticism.

For stewed lamb you will need the following list of products - several pieces of young lamb, preferably loin, canned tomatoes, onions, garlic, tomato paste, 1 tablespoon of cumin, ground cinnamon, coriander seeds, ground red chili pepper, several fresh stems of cilantro and mint, and also vegetable oil, salt and pepper.

Prepare the dish this way:

The first step is to prepare all the necessary ingredients, starting with meat and ending with vegetables. After everything is cleaned and washed, you can begin the actual cooking.
Garlic and onion must be peeled and finely chopped, the greens must be removed from long branches, leaving only the leaves themselves and chopped as finely as the onion.
Before placing food in it, you need to warm up the oven, setting the temperature to 180-190 degrees.
The meat is placed in a deep bowl and mixed with prepared seasonings and spices.
The bottom of the cauldron is heated, a piece of butter is placed in it, the boiling process begins, and the lamb rolled in spices is placed on top. The meat is fried on the stove for 10 minutes, requiring constant turning for a golden crust to appear on each side.
As soon as the meat turns golden brown, remove it from the heat, add finely chopped tomatoes, tomato paste, salt and pepper and put it in the oven for 1 hour, pouring a glass of water on top. It is important to remember to put a lid on the meat so that the water does not evaporate so quickly.
At the last minute of cooking, steamed green beans are added to the lamb stew.

When serving, the stewed lamb can be garnished with leftover herbs and tomatoes; even the most strict tasters will not refrain from praising the very first pieces of meat that melts on the tongue.

Some general rules for cooking lamb stew in the oven

When starting to cook lamb, you should always remember that the meat does not always have a pleasant smell and taste, only the meat of young lambs under the age of one year is good for stewing and serving, the meat of old lambs is tough and completely tasteless, it is more suitable for making cutlets and sausages
Not all guests love lamb, this is largely due to the smell that, as already mentioned, emanates from it, which is why it is extremely important to be able to choose herbs and roots that would muffle or even eliminate the entire aroma, leaving only a delicate one taste.
The more onions and carrots in a lamb dish, the better. Onions, regardless of the method of preparation, neutralize the unpleasant specific aroma inherent in lamb better than other vegetables. And if other types of meat can be served with any side dish, then for lamb there is no better side dish than vegetables in large quantities.
Stewed lamb is always cooked covered, which makes the meat more juicy and pleasant to the taste. The lid is removed only as a last resort, if you want to lightly fry the cooked meat.

So, among all kinds and varieties of meat, lamb is considered the most capricious, since what happens as a result depends entirely on the skill of the cook, and of course on the chosen recipe.

Stewed lamb March 8th, 2011

Impressed by Vlad Piskunov’s video, before the weekend I asked to buy a rack of lamb at the market, intending to fry the cutlets in a Parmesan crust with mint sauce. But there was no lamb on the market, and instead of a rack of meat, in front of me lay 3 kg of fatty pieces of the chopped back of a ram. Therefore, I had no choice but to extinguish it. And I sat down to study the theory.

Do you know how to cook lamb stew?

I am sure that each of you will answer - YES! I've done this many times. And what's so difficult about that? You fry the pieces in melted lamb fat, put them in a deep saucepan, add onions, carrots and vegetables, add some broth, add salt, pepper, whatever herbs you find, cover with a lid, and let it simmer for a couple of hours over low heat. That's all the tricks.

But, if you strive for perfection and want to amaze your home eaters with your culinary abilities, then try to cook stewed lamb exactly as described in this recipe, following the technology, and you will be carried in your arms.

Strictly speaking, this recipe from the book "Chef's Handbook" refers to the preparation of lamb shanks, but I will try to use it for rack of lamb.

This time I will write you the list of ingredients first. It's very simple:
For 3 kg meat with bones
225 g onion, chopped into large cubes
115 g carrots, the same
115 g celery, same
1 head of garlic, halved and fried in oil
2 table. spoons of tomato paste
2 table. spoons of ghee
60 gr. flour for roux
400 ml dry red wine
1.6 liters brown meat broth
4 sprigs of parsley, 0.5 teaspoons dried thyme, 0.5 teaspoons crushed black pepper
Inventory:
Frying pans
A saucepan with a lid for stewing in the oven (you can use thick foil instead of a lid).

This is the kind of lamb with a centimeter layer of fat that I have to cook. But there is nothing to be afraid of. I cut off all the external and internal fat. I will fry the inner one, and carefully put the outer one in a bag and put it in the freezer until better times. I salt and pepper each piece of lamb.

I cut the onion, carrots and celery into large cubes. In a hot frying pan over medium to high heat, melt the internal fat and then remove the cracklings. In two frying pans, I fry the pieces of lamb in one layer until they are completely brown, and then I transfer them to a hot pan and cover with a lid.

In the same fat, I fry the onions and carrots until golden brown, and then the celery until translucent. Add the garlic and tomato paste and fry for about a minute until it smells sweet. I'll add two tablespoons of melted butter and dissolve it.

To prepare this dish, I chose dry red Chianti.

When the butter is melted, I add two tablespoons of flour, stir and fry for 4 minutes, and then pour in the wine. I mix well so that all the lumps disperse, and evaporate the wine by half. Now you need to pour in the broth and bring it to a boil over medium heat. I pour the prepared sauce into the pan with the meat. The sauce should lightly cover the meat.

I cover the pan with a lid and place it in a room heated to 135 degrees. oven for 45 minutes.

After 45 minutes, I add parsley, thyme and pepper, and return the pan to the oven for another 45 minutes. At the end of cooking, the meat should be easily pierced with a fork.

Of course, if you have guests, you can transfer the prepared pieces of lamb into a hot container in advance, and finish cooking the sauce, then grind it with a blender and pass through a sieve. But, if this is a homemade dinner, then pieces of carrots, celery and garlic will only diversify your delicious dish.