Dairy lamb (lamb meat), useful properties, read. Dansa lamb recipe from lamb recipe

Lovers of delicious food and real gourmets should definitely try the rack of lamb. However, first, let's learn how to choose ribs, prepare them and cook them properly.
Recipe content:

Lamb rack is tender meat on a thin rib bone. Many "signature" popular meat dishes are prepared from this cut. Only young lamb is used for the dish. The loin is usually served in one piece of 7-8 ribs. Lamb pulp is devoid of all the disadvantages that are present in classic lamb: an abundance of fat, dense veins, an unpleasant odor, increased rigidity. Thanks to this, the meat is tender, appetizing, odorless and almost dietary. Therefore, the square is classified as a high grade lamb carcass.

Lamb is prepared in all sorts of ways, with a variety of ingredients. However, most often it is fried in a pan on its own or with vegetables and seasonings, or baked in the oven. It is very difficult to spoil a rack of lamb, but it will turn out tasty and tender only with the right choice of meat and knowledge of the peculiarities of cooking.

How to cook a rack of lamb - the secrets of the dish

On sale there are whole parts of the carcass with loin and ribs, or processed parts with stripped bones. In the absence of time, choose the second option so as not to waste time on processing. Having bought the whole part, ask the seller to cut off part of the spine so that only the ribs and loin remain.
When choosing meat, pay attention to its color: a dark shade - a ram was hacked to death by an adult, light meat - a young lamb. Choosing the second option, the dish will be tender and young.
The lamb is fed only with mother's milk, so the meat is fat-free. An adult lamb (5-6 months old) has already eaten other foods, so fat will be found in the pulp. However, it should be white, in small quantities, soft and resilient.
Unpleasant pulp smell - the ram is old or not neutered. To make sure the ram is old, burn the fat.
A good piece of meat, after pressing on it with your finger, returns to its original shape.
Choose fresh or chilled meat. Frozen loses some of its beneficial properties and tenderness.
You can find out the frozen pulp by pressing your finger on it: the dent is filled with blood and liquid - the meat was repeatedly frozen, the hole is dry and disappears for a long time - the meat was frozen once.
The surface of the square should be shiny and damp, not slippery or sticky.
The bones of the lamb are bluish-pink, the adult ram is white, and the old one is gray or yellow.
Look at the size of the ribs and the distance between them. Large with a considerable distance - an adult ram, small and close to each other - lamb ribs.
Lamb is not cooked for a long time, otherwise it will become dry and rubbery.
Lamb is cooked on the grill for several minutes, stewed over low heat for 30 minutes, baked for 15-20 minutes at 245 degrees for medium roast.
Lamb fat freezes at 40 degrees, so it should be eaten hot and washed down with hot drinks.

The main preparatory steps for a rack of lamb

Leave only the pulp, cut off everything else: fatty layers and tendons that are located under the ribs.
There is a thick layer of meat on the outside of the ribs - make an incision at a distance of 5-6 cm from the ends of the ribs. Separate the edge of the pulp from the bones, grab it with your hand, at the same time pull up and cut with a knife.
Strip the bone from both sides: step back 5-7 cm from the edges of the ribs and cut the films between the ribs.
Cut out any excess and scrape off any remaining meat to keep the bones clean.

Whether or not to marinate the meat depends on preference. This is not a prerequisite, but if the meat is harsh, then it is better to marinate it for 3-5 hours. Lamb loves marinades, so you can experiment with marinades. Usually, young meat is marinated for at least an hour, older - 10-12 hours. The simplest marinade is a mixture of olive oil, vinegar, mustard, rosemary, garlic and mint. A marinade made from a mixture of olive oil and lemon juice would be good.

Soy sauce with garlic, yogurt with caraway seeds, or garlic and cardamom work well. A pleasant marinade made from olive oil, oregano, chili, lime juice and thyme. Delicious meat after spending a day in a vegetable marinade of carrots, onions, garlic, celery root and allspice. A good marinade based on adjika, cumin, paprika and black pepper.

A rack of lamb on the grill is cooked for no more than 10 minutes. This is the maximum time it must spend over the coals. For a better grill, slide it off the red coals and cook over the heat of the charcoal grill. Serve the baked rack of lamb with satsibeli or homemade tomato sauce.

Caloric content per 100 g - 191 kcal.
Servings - 3
Cooking time - 30 minutes

Ingredients:

Lamb rack - 1 kg
Fresh rosemary - 3 stalks
Fresh thyme - 3 stalks
Salt - 1 tsp topless or to taste
Garlic - 4 cloves
Freshly ground pepper - to taste
Olive oil - 100 ml

Step by step preparation of rack of lamb baked on the grill:

Peel the rack of lamb from the film and excess fat.
Cut it into portions of 2-3 ribs.
Pour olive oil into a bowl, add garlic cloves, thyme, rosemary and marinate the meat for 15 minutes.
Heat the coals in the charcoal grill, place the wire rack and roast the rack of lamb for 5 minutes on each side.

The most common way to cook a rack of lamb is to bake them in the oven. In addition, it is very simple, fast and with minimal effort.

Ingredients:

Lamb ribs - 1 kg
Vegetable oil - 3 tablespoons
Salt - 1 tsp or to taste
Lemon juice - 2 tablespoons
Thyme - pinch
Thyme - a pinch
Rosemary - a few twigs

Cooking baked rack of lamb in the oven step by step:

Prepare the ribs by cleaning and washing. If desired, chop up the bones or leave intact.
Combine vegetable oil, lemon juice, salt, black pepper and spices.
Spread the marinade over the ribs and place on a baking sheet.
Leave them to sit for half an hour to marinate.
Heat the oven to 240 degrees and bake the rack for 15 minutes.

In the absence of an oven, rack of lamb in a pan is no less tasty. Cooking time is spent as minimum as with other cooking methods.

Ingredients:

Ribs - 1 kg
Mustard - 1 tsp
Tomato sauce - 1 tbsp
Olive oil - 2 tablespoons
Salt - 1 tsp
Ground black pepper - a pinch

Cooking rack of lamb in a pan step by step:

Cut the square into portions.
Combine mustard, olive oil, tomato sauce, salt and pepper.
Spread the sauce over the lamb on all sides and stand for 15-30 minutes.
Grease the pan with oil and heat well.
Put the squares and fry over high heat for 2 minutes. Then turn the temperature on to medium and continue cooking for another 3-4 minutes.

Lamb is very tender, but along with this it also has a very spicy taste. Dishes made from this meat can be found in recipes in almost every cuisine in the world. The meat of a very young lamb is especially appreciated, no more than three months. It does not have a pronounced odor (unlike lamb), it has a softer and more delicate texture. Learn how to cook lamb meat from the recipes below.

Lamb in wine

Ingredients:

lamb meat - 1.5 - 2 kilograms;
onions - 3 heads;
zucchini - 1 piece of medium size;
garlic - head;
rosemary - a teaspoon;
pepper and salt;
juice of one lemon;
vegetable oil - a couple of tablespoons;
dry red wine - 400 ml.

Cooking steps

There is an incredible amount of information on how to cook baked lamb. The composition of vegetables and spices can be completely different, but the cooking process in many recipes will be similar. If you master it, then, changing spices and other ingredients, you will create more and more new dishes.

First you need to prepare the lamb meat. It should be rinsed under the tap and dried well with napkins or paper towels. You don't need to cut it, just place it whole in a large saucepan, sprinkle with ground rosemary leaves and add a few chopped garlic cloves.

Cooking the marinade. It is best to prepare it in advance. We mix wine, oil and lemon juice, pour the meat with this marinade. We place the lamb meat in the refrigerator for at least 12 hours (you can keep it for a day).

Prepare any vegetable broth in advance.

After marinating, take out the meat, dry it, season with pepper and salt. You can rub with spices to taste. Now we put the meat on a baking sheet and send it to the oven, preheated to 180 degrees. The meat should be there for at least 45-50 minutes. What was the broth for? Just now, he will be needed to water the meat with it, so that it does not dry out and become too tough.

After 45 minutes, turn the meat over and simmer the same amount, not forgetting to pour the broth. During this time, you can prepare a side dish. Cut the zucchini into circles, and the onion into not very large cubes. Fry the onions in oil and add the zucchini. We cook for no more than ten minutes.

The meat is ready. We take it out, and drain and filter the liquid that formed from fat and broth. Wrap the meat in foil and return to sweat in the oven for fifteen minutes. Prepare the sauce from the drained liquid - you need to boil it, sprinkle with pepper and salt. We take out the meat from the foil, cut into portions, put on plates, adding a side dish. Serve the sauce separately.

Roasted lamb

We need:

a kilogram of lamb meat;
30 grams of ginger;
4 cloves of garlic;
a couple of rosemary branches;
a tablespoon of honey;
100 ml soy sauce;
3 tablespoons (tablespoons) of vegetable oil;
a teaspoon of ground pepper (black).

How to cook?

Chop the lamb into pieces, cutting a little between the bones.

Pour soy sauce into a deep saucepan, add honey and peeled ginger, previously ground in a blender. Add rosemary there and mix well. If you want, you can add more or wine vinegar, mustard or red wine. Place pieces of meat in this marinade. Stir with your hands and leave to marinate for five to twelve hours in a cool place.

Pour oil into a skillet and heat well. When the oil is hot, put the pieces of meat in there and fry for about four minutes over low heat. Sprinkle with pepper. Peel and cut the garlic cloves in half.

Turn the meat over. Add the garlic to the skillet and cook the meat for another four minutes. How much time to fry? At your discretion: if you like well-done, you can increase the cooking time.

Cooking lamb sauce. Add a little oil (olive) and chopped onion to the meat marinade (evaporated). We keep it on fire for about five minutes.

Put the meat on a plate and serve with the sauce. The garnish can be anything.

Lamb in the oven

To cook lamb in the oven you will need lamb meat, preferably ribs, olive oil - 2-4 tablespoons, mustard, preferably Dijon, a few cloves of garlic, rosemary, parsley, salt and black pepper.

Before proceeding with the direct cooking of the lamb in the oven, the meat must be marinated. For the marinade, you need to prepare a special container in which you need to mix mustard, olive oil, garlic, rosemary and parsley. Make several cuts on the meat, coat everything with the resulting mixture and push some of it into the holes formed. The container, together with the meat, must be put in the refrigerator for a period of 1 to 8 hours, while not forgetting to cover it tightly with a lid.

As soon as the meat is marinated, it must be removed from the pan and put on a baking sheet, previously oiled. The oven must be preheated to a temperature of 200 degrees. You need to bake the meat in the oven for 25-30 minutes. The lamb is tender and does not require long cooking. After the meat is brought to readiness, it must be removed from the oven and allowed to cool, leaving in a cool place for 5-10 minutes, and then cut into the desired slices. Lamb is usually served with a side dish of fried potatoes and vegetables. The dish is suitable both for creating a festive atmosphere and for a completely ordinary family dinner.

Spanish style milk lamb baked in the oven

Dairy lambs, that is, those who at the time of slaughter continued to feed on uterine milk, have the most delicious and tender meat, the taste of which is incomparable. Correct cooking will help to enhance the taste and aroma of meat, for which a recipe for cooking lamb in the oven in Spanish is quite suitable.

The recipe for the dish is as follows:

To create a culinary masterpiece for a family of 5, you will need several kilograms of lamb meat, pork fat, if desired, you can replace it with olive oil, water, salt, sauce, garlic and wine vinegar.

Having prepared the ingredients listed above, you can proceed directly to the lamb cooking process. The meat is washed, cleaned from the film, if any, rubbed with salt and coated with pork fat. The oven fryer is heated to a temperature of at least 180 degrees. Coarsely chopped pieces of meat are placed on a baking sheet and poured with water. Meat should be cooked in the oven for 1.5 hours. During this time, the hostess planning to please her guests and loved ones with a new dish should prepare a sauce, for which she will need garlic, wine vinegar and broth from meat that is cooked in the oven. The sauce is whipped in a mixer. After the sauce is ready, remove the lamb from the oven, turn it over and pour it over. This should be done about 45 minutes after the meat is in the oven.

The meat prepared according to this recipe should cool down and be served with various vegetable salads.

This dish is purely French, although it is successfully cooked in many cuisines of the world, in expensive restaurants respected stars of the culinary art prepare a square for a crazy fee, but at home it is quite simple to cook the dish, you just need to find a really good well-fed lamb, and half the job is done.

Cooking is not difficult, you need lamb meat, mustard, salt and herbs, and of course the oven itself.

Several long, shallow cuts are made across the entire fatty layer of the square, after which the square is placed in a dry frying pan with the fat down and fried. There is no need to worry that the meat will burn and deteriorate, the fat from the meat will begin to melt and soon the pan will be filled with the required amount. As soon as the meat begins to be covered with a beautiful orange crust, turn it over and continue doing this until the whole piece is covered with a beautiful fragrant crust.

While the meat is fried, which is called in its own juice, you need to have time to prepare the sauce, for which you need a blender. In a blender, grind breadcrumbs, salt, herbs, olive oil and pepper.

The fried meat is smeared with a thin layer of mustard, Dijon mustard is necessary, but you can do with the usual one. A mass of rusks and greens, crushed in a blender, is applied to the mustard.

The oven is heated to 200 degrees, the lamb is placed on a baking sheet and baked for 20 minutes until tender. The finished rack of lamb turns out to be juicy, aromatic and tasty. The dish prepared according to this recipe will have no equal on the festive table.

Young lamb ribs with pistachio tapenade

The French are lovers of delicious nutritious food, flavored with a lot of hot pasta and spices, especially meat. Naturally, there is no better meat than young lamb, so let's talk about the method of preparing young lamb ribs under French pasta made from olives, anchovies and capers, thanks to which lamb acquires a unique taste and aroma

For the dish you need about 0.5 cups of fried pistachios, the same amount of olives, garlic, oregano, parsley, olive oil, lemon zest, salt, ground black pepper, and of course, the lamb itself.

Tapenade is made by simply mixing pistachios, olives, garlic, oregano and parsley in a food processor. As the ingredients mix and acquire a homogeneous mass, pour in the olive oil and add the grated lemon zest. After the components of the paste become homogeneous, it can be considered ready and put aside for a while.

Lamb ribs are dipped in black pepper and salt, in this state they need to be allowed to stand for about 15 minutes, then put in a pan with olive oil brought to a boil. As soon as a golden brown crust begins to form on the meat, the fire must be reduced, or even removed from the stove altogether.

In order not to lose a single extra minute, you can start preheating the oven to 200 degrees during frying. The meat is laid out on a baking sheet lined with frying paper and smeared with a paste. It is not recommended to keep practically finished meat in the oven for a long time, it will be enough for 5 minutes, the same amount will be needed for the meat to cool down, after which you can start tasting the dish.

There are absolutely no tasteless parts in the meat of dairy lamb, but the shank of the lamb is distinguished by its special taste, if you know how to properly bake it in the oven.

The hostess, planning to surprise her husband and children, will have to try and find - firstly, a beautiful juicy drumstick, and secondly, fresh rosemary leaves, fresh green sage and olive oil. You will also need garlic, potatoes, salt and ground black pepper. You will need fresh vegetables to prepare the side dish.

The lamb leg is washed and cleaned, cut if necessary. Small cuts are made in the meat, where it is necessary to shove several heads of garlic crushed in a garlic bowl. The oven should be turned on immediately, so that by the time the meat is prepared, it has time to warm up to 230 degrees. The drumstick is laid out on a baking sheet, sprinkled with salt, rosemary leaves and pepper, and poured with olive oil. You need to bake the meat in the oven for at least half an hour, turning it every 15 minutes. after this time, the oven temperature must be lowered to 190 degrees, pour water over the meat and continue baking, for another 1.5 hours, until it is fully cooked. The shin should be turned over at the same interval and watered with water.

Simultaneously with the meat, potatoes are cooked, its amount depends on the amount of meat. The potatoes are washed, peeled and cut in the most convenient way, you can show your imagination. The chopped potatoes are laid out in a deep baking sheet, poured with olive oil, rosemary and sage are placed on top. You can bake in the same oven at the same time, if the size allows. Potatoes stay in the oven for up to 45 minutes, until tender.

Finished meat is covered with foil for 10-15 minutes, and then served with potatoes and fresh vegetable salads.

Greeks, as well as Armenians, Tajiks and many other nations love everything flavored with a lot of spices, especially they love to cook the meat of young lambs with herbs and spices. One of the old recipes for this preparation is given below.

To cook lamb, you need a fat rounded leg of lamb, onions, pickles, carrots, bacon, apple cider vinegar, flour, vegetable oil and a large amount of spices. In principle, you can use any spice for cooking meat - ginger, oregano, bay leaf, cumin. You will also need salad greens.

Peel and wash the lamb lamb, chop the bacon, chop the onion into rings or half rings. Put the bacon tightly on a baking sheet, put onions and meat on top of it, and then carrots and spices. Next, pour the dish with vinegar diluted with water in a one-to-one ratio. Stew the meat over low heat, about 1.5 hours. It is faster to cook it in the oven, but you will have to give up the vinegar, or pre-marinate the meat pieces.

While the meat is cooking, you can make a sauce by mixing the broth with flour, butter and finely chopped cucumber pulp. The sauce should be heated to almost boiling point and done for 5 minutes.

The finished lamb is spread on lettuce leaves and poured over with sauce, only after that you can put the dish on the table.

So, every housewife who has used the above recipes can be reputed to be an unsurpassed cook and skilled in cooking tender and juicy young lamb meat.

Lamb ribs with herbs

1 kg of lamb ribs;
150 g fat tail fat;
1 head of onion;
1 tbsp. a spoonful of garlic powder;
1 glass of meat broth;
1 teaspoon of wine vinegar;
greens;
pepper;
salt.

Cut the ribs in pairs, salt and pepper. In half the fat tail fat, fry the chopped onions until golden brown. Then add the ribs to it and continue to fry for a few minutes until darkened. Transfer the ribs to a stewing dish, add garlic powder, pour in warm broth mixed with wine vinegar. Cook covered in the oven at a moderate temperature for 1 hour. Serve with herbs.

How to cook lamb shanks in the oven

4 legs of lamb (total weight 2.5-3 kg);
2 cloves of garlic, crushed;
100 g Dijon mustard;
1 tbsp. a spoonful of soy sauce;
1 teaspoon ground fresh thyme leaves (or 1/2 teaspoon dried);
1/2 teaspoon ginger root powder;
1 tbsp. a spoonful of olive oil;
salt.

Cut off excess fat from meat. Combine the garlic with salt, mustard, soy sauce, thyme and ginger and stir in the olive oil gradually to form a creamy paste. Rub the legs with this paste and place them on the support installed on the baking sheet. Roast the meat for 1-1.5 hours in an oven preheated to 150 ° C, then increase the temperature to 180 ° C for a golden brown crust.

Lamb with vegetables

1 kg rack of lamb;
2 tbsp. tablespoons of ghee;
3-4 cloves of garlic;
5 bell peppers;
greens;

Season the rack of lamb with salt and pepper, season with chopped garlic and pour with ghee for juiciness. Bake in the oven for 20-25 minutes at 120 ° C. Turn the meat halfway through the process. Serve in portions with baked bell pepper strips and chopped herbs.

Lamb steaks

6 lamb leg steaks, 300 g each;
garlic powder;
vegetable oil;
pepper;
salt.

Rinse the steaks with cold water, pat dry with paper towels. Season with salt, pepper, garlic, brush with oil, and leave until the meat reaches room temperature. Place the wire rack close to the coals and brown the meat on both sides. Raise the wire rack and cook through moderate heat. Cooking time - 4-6 minutes on each side, depending on the desired degree of roast. Remove from wire rack and let cool for 5 minutes.

How to cook lamb in curry sauce

500 g lamb fillet;
50 g fat tail fat;
2 teaspoons of curry powder;
1 teaspoon of ground ginger root;
1 head of onion;
2 potatoes;
1 glass of cream;
ground black pepper and salt to taste.

Cut the meat into medium pieces, salt and pepper, fry in fat tail. Grate the onion and add to the meat. Stir curry and ginger in cream and pour over meat. Simmer over low heat, covered for about 1.5 hours, adding water. Add the chopped potatoes 30 minutes before cooking.

Juvech with lamb

800 g lamb;
2 onions;
2 tomatoes;
2 bell peppers;
1 zucchini;
1 carrot;
4 tbsp. tablespoons of vegetable oil;
2 cups sour milk;
2 tbsp. tablespoons of flour;
4 eggs;
Red pepper;
salt.

Cut the meat into pieces, season with red pepper and salt and fry in oil. Transfer to a clay mold. Cut vegetables, salt and place on top of the meat in random order, season with salt and pepper. Add 2 cups hot water, cook for 1 hour at 200 ° C. Beat eggs with sour milk, flour and salt. Pour the mixture over the contents of the form and continue cooking until a delicious crust forms.

Lamb cutlets

600 g of lamb pulp;
2 medium onions;
150 g fat tail fat;
150 g white bread;
100 ml of milk;
2 eggs;
3 tbsp. tablespoons of flour;
1 tsp paprika powder;
pepper;
salt.

Pass the lamb, half the bacon and the onion through a meat grinder with a coarse wire rack or chop very finely with a knife. Soak the bread in milk, squeeze and add to the minced meat. Season with salt and pepper, stir. Add eggs and ground paprika, stir again. Blind the cutlets, roll in flour and fry on both sides in the remaining fat tail fat under the lid until tender.

How to grill lamb kidneys

8 lamb kidneys;
100 ml of vegetable oil;
1/2 teaspoon dried thyme
4 tbsp. tablespoons of butter;
juice of 1 lemon;
a pinch of nutmeg;
adjika;
ground black pepper;
salt.

Wash the kidneys, remove films and fat. Cut them lengthwise, spread with a mixture of vegetable oil, salt, pepper, thyme and nutmeg, let stand for about 30 minutes. String the kidneys onto the skewers so that all the slices are on the same side. Fry for 5 minutes on the opposite side of the cut. Combine melted butter with adjika and lemon juice and brush the kidneys with this sauce on the fried side. Then fry the buds on the cut side for 3 minutes, grease.

How to cook lamb with vegetables

1 kg rack of lamb;
2 tbsp. tablespoons of ghee;
3-4 cloves of garlic;
5 sweet peppers;
greens;
ground black pepper and salt to taste.

Lamb Basma

1 kg of lamb meat;
50 g fat tail fat;
3 tomatoes;
3 sweet peppers;
1 head of onion;
1 liter of meat broth;
5-6 potatoes;
1 teaspoon of adjika;
parsley;
pepper and salt to taste.

Chop the meat into large portions, brush with adjika and season with salt and pepper. Put lard on the bottom of a cold cauldron, then - meat, on top - peppers peeled from seeds and cut into strips, tomatoes rubbed through a sieve and onion rings. Cover with broth and cook, covered, for at least 1.5 hours. Serve with herbs and boiled potatoes.

Roasted lamb legs

2 lamb legs weighing 2 kg;
4 cloves of garlic;
1 tbsp. a spoonful of adjika;
1 teaspoon dried thyme leaves;
1/4 teaspoon ginger root powder
2 tbsp. tablespoons of vegetable oil;
salt.

Cut off excess fat from meat. Salt. Combine chopped garlic with adjika, thyme and ginger and gradually, stirring, add oil to them to form a homogeneous paste. Rub the legs with this paste and place in the oven, preheated to 150 ° C. Cook for at least an hour, pouring over the resulting sauce. Then increase the heat to 180 ° C for a golden brown crust.