Lamb in foil, baked in the oven: a step-by-step recipe with a photo

Lamb, as you know, meat is very tasty, dietary and even delicately to some extent. But not every mistress will dare to serve him on the table. Firstly, because of the specific smell that every guest will not like. Secondly, not everyone will decide on the preparation of such meat, believing that the process will take a long time and take a lot of energy. Both those and other mistresses are mistaken. Lamb in foil, baked in the oven, - a dish that is ideal for a festive table and is absolutely fast in cooking. Meat is tender.

So, on the agenda - lamb in foil, baked in the oven. Step-by-step recipe with photo attached. Let's start?

Ingredients

The most important ingredient is, of course, lamb. The leg, baked in the oven (in foil) and served on lettuce leaves, will look amazing on the table and taste will be ideal. But you can take ribs, brisket or other parts. In total, we need one kilogram of meat.

Also, in order to prepare a tasty lamb in foil in the oven, you will need two or three large onions, salt and pepper to taste, a small bunch of grapes without pits, Caucasian herbs (if they are not available, you can use any spices for meat that are you like).

Stage 1. Preparation of meat

As in any recipe where meat is involved, preparatory preparation plays an important role in the preparation of lamb. The piece should be washed and soaked for a couple of hours in slightly salted water. During this manipulation, all unnecessary and unnecessary blood will go away, a specific smell so much unloved by many will fade. Meat will become softer and tender, it will salivate. After the lamb has taken a salt bath, it is not necessary to wash it any more, it is enough to dry it with a paper napkin.

Stage 2. Spices

Now we are preparing meat for baking. It is important to note that cooking any dish in foil is a quick and simple process. This material often saves housewives from unnecessary waste of time for cooking. Lamb in foil, baked in the oven, the recipe with the photo of which we are providing today is not an exception to the rules.

But before you put a piece of meat in foil and bake, it should be well spiced with spices. For our recipe, the Caucasian are best suited. They can be purchased at any specialized store. If lamb in foil, baked in the oven, is prepared for you, so to speak, in a hurry, and there is no spice needed at hand - nothing terrible. Take the usual ground allspice pepper or a mixture of peppers, a little greens (it certainly will be found in the refrigerator), turmeric or curry for a pleasant color.

Stage 3. Marinating

Any meat before cooking is better to marinate, especially lamb. Before pickling, we advise you to chop the onions finely and make them "litter" and "blanket" for meat. Spread some of the onion in a bowl, put the meat on top and cover the top with a "blanket" of the remaining vegetable.

In this form, lamb should be marinated in the fridge for three to four hours. If there is not much time, then an hour will suffice, but ideally - the more, the better, because the juicier and tenderer will be meat.

Stage 4. Grapes

The tart and sweetish taste of grapes plays an important role in the recipe "Lamb in foil, baked in the oven". Experts are advised to take a black or green, pitted, so as not to spend much time cutting this product.

So, the bunch of grapes must be washed, disassembled into its component parts. Each berry should be cut in half. The work is painstaking, but it's really worth the time and then it will have a good effect on the overall taste of the dish.

Stage 5. Foil in the help

We begin to complete the dishes for baking. On a large piece of foil (it should not be regretted) we spread the lamb pickled with onion, we place grape segments on top. An important point is the sealing of the foil.

Try to ensure that the meat has been carefully "wrapped" so that there are no gaps or tears in the material. This is done so that during cooking, the mutton is not dried and well baked.

Step 6. Oven

Prepare and preheat the oven in advance (up to 200 degrees). How much to bake lamb in the oven in foil? Time to prepare this dish will not require as much as it seems to many housewives. If you wrapped the meat well in foil, it will be ready in forty to fifty minutes.

Of course, a lot depends on the time of marinating meat, on the kind of meat that you decided to use for the recipe and, of course, on the work of the oven itself.

Step 7. Submission

There are several options. If you want to serve lamb in a piece for each guest, then each piece should be baked in a separate foil. But the more economical is the option of "one piece", which you later, before serving, just cut into portions and serve on one plate. You can decorate it with a beautiful green lettuce leaf.

Lamb with potatoes

When you want to save time and put meat on the table immediately with a garnish, then lamb in foil, baked in an oven with potatoes, will be just a find. This recipe will require: a pound of lamb, one small carrot, four to six large potatoes, a pinch of raisins and the same amount of prunes, half a glass of red wine, spices to taste.

For this recipe, connoisseurs are advised to take a large chunk of tenderloin. It should be washed and small incisions made on the top. In these holes we place small plates of carrots. Then the meat is salted, peppered and rubbed with spices or fragrant dry herbs.

Potatoes are clean and cut into circles. We lay the foil on a baking tray. On it we place circles of potatoes, then we put prunes and on top - meat. Then we put a pinch of raisins, pour the wine and close tightly the foil, as in the first recipe. Remember, the more tightly the foil is covered with meat, the better it will be baked.

According to this recipe, the oven should be heated to 160-170 degrees. The cooking time will be increased, but waiting is worth the result. One hour has passed, and the meat can be taken from the oven.

The advantage of this recipe is that the meat is already combined with a delicious side dish. Potatoes are soaked with juice during cooking, they are saturated with wine and fruit aromas, it becomes soft and friable.

Lamb with honey

As you already knew, lamb is meat, which is amazingly combined with sweet additional ingredients, be it carrots, raisins, prunes. Honey is no exception.

We offer you a quick and simple recipe. Lamb in foil, baked in an oven with honey, surely will please your relatives and friends. For cooking, take: a pound of lamb, four tablespoons of honey, a sprig of rosemary, a couple of spoons of mustard, ground pepper, salt, lemon juice (1-2 teaspoons), 3 cloves of garlic.

In this recipe, the main thing is marinating meat. This procedure takes quite a long time, so prepare the marinade in the evening, and the next day, prepare the meat. Before marinating, the meat, as usual, is thoroughly washed under running water and wiped with a dry cloth.

We prepare marinade. Mix in a small bowl of lemon juice, honey and mustard. Add honey, salt, pepper and spices. We throw a sprig of rosemary, we chop it with crushed garlic. In this marinade the meat should be at least 10-12 hours. The longer the meat is marinated, the better and faster it will cook. Marinate a piece from the evening, put in the fridge, and the next morning you can cook.

After the meat is mashed, you can cook an oven. Preheat it to 200 degrees. On the baking sheet, lay a piece of foil and place the meat there. From above you can pour the remaining marinade. Wrap tightly and firmly and bake in the oven for 50-60 minutes. Five minutes before the readiness can take out the baking tray, slightly open the foil and put back into the oven for another ten minutes. After such manipulations, the meat inside will be tender and juicy, and on top will form a ruddy honey crust.

Sauces for baked lamb

Baked in the oven lamb - this is already an exquisite and festive dish. But if you want to surprise and please your guests even more, then submit in addition also the original sauce - mint, garlic or cranberry.

But we offer a variant even more unusual - orange-wine. To make it, you will need: a glass of red wine, one large orange, several cloves of garlic, one large onion, a pinch of dry thyme and rosemary, one tablespoon of melted honey, a couple of spoons of vegetable oil.

In the frying pan pour a little oil for frying and place there finely chopped onions. Passer, add gradually other ingredients: chopped garlic, freshly squeezed orange juice, dried herbs, spices. Pour a glass of red wine and stew it all over low heat. The readiness of the sauce is checked by its density. Once the total mass of the liquid has decreased by a factor of 2-3, the sauce will be ready. Bon Appetit!