Leg of lamb baked in the oven. Quick and tasty recipes for cooking leg of lamb in the oven Baked leg of lamb in the sleeve

Do you want to surprise your guests with a culinary masterpiece? Then cook the lamb. Just remember to choose the right meat. To make the lamb juicy and tender, you need to buy only young lamb meat. It is not difficult to define it. If there is light red lamb with pieces of white fat on the counter, it means the lamb is young. If the color is dark burgundy with yellow pieces of fat, then this is the meat of an old animal, it is only suitable for minced meat. As a rule, the specific smell of young lamb is softer, while old lamb is more intense.
You can buy and cook any part of the lamb. We will have a leg of lamb baked in the oven in a sleeve, and pre-marinated in honey-mustard sauce with aromatic spices.

Taste Info Meat main courses

Ingredients

meat - half a leg of lamb weighing 1 kg (you can take a whole leg);
honey - 1.5 tbsp. l.;
salt – 1 tsp;
lemon juice - from 1/4 large lemon;
dry mustard – 1 tbsp. l.;
rosemary and herbes de Provence - to your taste.

How to cook baked leg of lamb in a sleeve in the oven

Before cooking, wash the meat, dry it, cut off excess fat and chaff.
Then the lamb must be marinated. To do this, make a sauce. In a cup, mix honey, mustard, lemon juice, salt, herbes de Provence and rosemary.

Rub the leg thoroughly with this sauce.

Cover the bowl with the lamb with cling film and put it in the refrigerator, leaving to marinate for at least 12 hours.

After the required time has passed, transfer the marinated meat into a sleeve and place in the oven at 180 degrees. Baking will take 80-90 minutes.

The meat turns out tasty, tender and with a golden brown crust.

To serve, cut the lamb into pieces, arrange beautifully on a plate and garnish with sprigs of fresh parsley and rosemary.

Helpful Tips:

To serve the leg of lamb, prepare the sauce. Mix sour cream with chopped garlic and finely chopped dill, beat the resulting mass a little with a fork or mixer. Lamb meat goes perfectly with this sauce.
The recipe for lamb leg marinade may vary. The simplest one is to chop any fresh herbs very finely, chop the garlic, mix it all with salt and pepper, and thoroughly rub the lamb leg with the resulting mixture.
I would also like to recommend a very original marinade for lamb - mix yogurt with chopped garlic and ginger, salt and grated fresh pineapple pulp. Make punctures in the meat and rub the resulting marinade into them, then wrap them in cling film and put them in the refrigerator. The longer the meat is marinated, the more flavorful it will be. Wrap the marinated leg in foil and bake in the oven for 1.5-2 hours.

The characteristic smell prevents lamb from taking a confident place on our everyday table. Quite specific and persistent, it seems capable of ruining any dish. But, according to experienced cooks, you can fight it. Some housewives prefer to soak such meat before frying or stewing it. This is not the only way.

Homemade lamb preparation technique

Choose young lamb meat if you cannot stand the characteristic “aroma”. It is completely absent in animals of dairy “maturity”, that is, lambs up to 3 months of age. This product has many other advantages. For example, the fat of young lamb contains valuable nucleic acid, so this lamb in the oven in foil will be tasty and healthy. During baking, this fat spreads evenly throughout the carcass, literally sealing the juices inside. Because of this, there is no need to marinate or use any spices other than classic salt and pepper. The product also has a drawback. Firstly, its price is 2 times higher than lamb of a different age, and secondly, it cannot be used to cook, for example, lamb ribs in the oven, since the recipe usually requires the use of large lamb ribs. But the stewed lamb will turn out amazing.
If it is impossible to buy milk lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced, boil the meat or at least soak it, and only then bake it. It is better to cook the meat until half cooked. This is a good solution for dishes that do not require serving in a piece, for example, for lamb in a pot in the oven. But you shouldn’t hope that the smell will go away completely. It will become much less pronounced, but will still remain. The neck is well suited for stewing in a cauldron. You need to simmer over low heat. Lamb fillet stews quite quickly. It is also better to fry steaks after pre-processing the meat.
Always marinate non-dairy lamb meat. Professional chefs, when asked how to marinate lamb for the oven, recommend adding cumin to it. This oriental spice has a subtle but rich aroma that can cope with the smell of lamb. Other Caucasian spices are also suitable, for example, cilantro, parsley, hops-suneli, cumin. They should be mixed with oil (vegetable), garlic, pepper. In this marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven love tomatoes, which can be used both in the marinade and during the cooking process.
Lamb on the bone does not need to be baked until dry. Evidence of its readiness is the pink juice that is released when the carcass is punctured. Over-drying the meat on the bone will result in tough meat.

Lamb in the sleeve step by step

The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the casing, the carcass will not lose a drop of juice, it will cook much faster, and it will become soft. This technique can be used for roasting leg of lamb, tenderloin, that is, large pieces of carcass.

Use:

ram - up to 1.5 kg;
onion - 2 heads;
garlic - 4 cloves;
bay leaf, oregano, black peppercorns, basil;
olive oil;
hot pepper - 1 pod;
wine vinegar - ½ teaspoon.

Preparation

Prepare the meat, stuff it with chopped garlic and bay leaves (break the leaves into crumbs). Rub with pepper and salt.
Make a flavorful mixture of olive oil, vinegar, herbs, hot peppers and peas, and rub it over the meat.
Chop the onion into rings and place in the sleeve. Place the meat on the onion “pillow”, shake and put in the refrigerator. This piece requires 4 hours to marinate and another 3 hours to bake. Oven temperature - 200°.

Quick and tasty recipes at home

We also offer other solutions on how to deliciously and quickly cook juicy lamb in the oven at home. You will love lamb with oven-baked potatoes and dried apricots. You can choose the meat according to your taste - both the neck and butt are suitable, although ham is more often chosen. It's easy to prepare, simple and takes almost no time.

Lamb baked in the oven with vegetables as in the photo

You will need:

lamb meat - 500 g;
potatoes - 5 tubers;
carrots and onions - 1 head each;
tomatoes - 3 pcs.;
vegetable oil and any spices;
water - half a glass;
salt and pepper.

Preparation

Sprinkle the meat in one piece with salt, pepper and selected spices.
Chop the vegetables coarsely.
Place the meat and vegetables in a mold, sprinkle with vegetable oil and pour in water.
Place the pan in a preheated oven at 200° and cover it with foil.
After 1.5 hours, remove the foil and let the dish brown.

Lamb with dried apricots

Use:

lamb meat - 3 kg;
lamb broth - 600 ml;
apricots or dried apricots - 100 g;
garlic - 3 cloves;
rosemary (dried or sprigs);
olive oil - 3 tbsp. spoons;
flour - 1 tbsp. spoon.

Preparation

Grease the lamb carcass with oil. Using a deep knife, make deep cuts across the entire surface.
Mix garlic with dried apricots (finely chopped), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
Heat the pan in the oven and place the meat in it. Bake it for 2 hours. You should check readiness by piercing the meat. If you see pinkish juice, you can remove it from the oven.
Prepare the sauce: use the fat from the mold, combine a small part of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour this sauce over the meat when serving.

Now you know how to cook lamb in the oven without smell and make it tasty. Our recipes for lamb in the oven will help decorate your table on holiday, and make everyday dinners delicious in a new way!

Lamb has always been considered an exquisite oriental dish. Recently, she has become accustomed to the western territories. It is easy to buy in butcher shops. Meet the heroine of this post, a leg of lamb baked in the oven.
Recipe contents:

Of the entire lamb carcass, it is the leg that has the least amount of fat, for this reason you should choose it for your first acquaintance with this type of meat. A baked leg of lamb in the oven can easily take center stage on the holiday table. Usually this dish is always the main one, because... They are not prepared every day, but only on special occasions. It looks beautiful, the aroma is amazing, the taste is amazing... And at first glance it seems that preparing it and mastering the basics is extremely difficult. But all you need to do is know a few tricks and subtleties, be in a cheerful mood and have enough free time.

How to cook leg of lamb - subtleties and secrets

Cooking a leg of lamb will be simple and even exciting if you follow all the subtleties and secrets. Let's figure out what you need to know to delight your family and guests with juicy and appetizing meat.

The ideal meat is lamb with tender meat fibers and without a characteristic odor, that is, milk lamb. However, it is difficult to buy one, so look for an animal up to 1.5 years old. You can determine it by the color of the fat: it should be light and elastic. Meat with yellow fat has a specific pungent odor that cannot be eliminated. Also pay attention to the delicate muscle fibers: they should be light red. The meat is brown and deep red - the animal is old. This is only suitable for minced meat.
Before cooking, rinse the leg of lamb with hot water to remove any dirt that has stuck to it. Then trim off as much fat as possible from the meat. But it is not recommended to completely remove it; it prevents the dish from drying out. So leave it in a small, thin, even layer.
A cooking sleeve or foil will help retain maximum juices in the meat. For the same purpose, do not make punctures in the meat for stuffing. The juice will flow out through these cuts.
You can bake the meat yourself, with various spices and seasonings, along with a side dish (potatoes, carrots, other vegetables, and fruits). Be guided by your own preferences.
When roasting a leg, it is advisable to separate the bone from the lamb meat. To do this, place the leg on a cutting board, meaty side down. Make several cuts along the hip bone, separating the meat from all sides. Starting at the thin end of the bone, cut the meat down to the ball joint. Turn the bone out of the joint and cut the tendons, removing them.
The leg is prepared depending on the weight. It is calculated as follows: 1 kg of carcass is baked for 40 minutes plus an additional 20 minutes for the entire piece. If you have a special culinary thermometer, a temperature probe, then install it in the thick part of the meat: the optimal readiness of the dish is if the temperature is 65 degrees. Focus on the following degrees of doneness: medium 54-57°C, medium-well 60-63°C, well-done 65-68°C.
If you don’t have a meat thermometer, use a toothpick to test for doneness. Puncture the piece; clear, light-colored juice should come out of the puncture.
Do not rush to cut the finished meat right away; leave it for 20 minutes so that the juices inside are evenly distributed. Then the dish will turn out perfectly tender and tasty.
When baked, the meat will release juice, which is very tasty. It can be used to make sauce.
Serve the finished meat to the table immediately after it is ready, cutting it into thin slices. Otherwise, the fat will harden and the dish will not be so appetizing.

Now that you’ve become acquainted with the basic subtleties and secrets of cooking leg of lamb, it’s time to learn about the nuances of the marinade. Marinade is an important part of the cooking process and should not be neglected. The meat must be given time to soak well, then it will reveal its rich aroma and taste.

To get the best results from your roast lamb, you should use spices and seasonings. Culinary practice shows that the taste of lamb is perfectly improved by mustard, paprika, ginger, lemon juice, thyme and oregano. Dry herbs are good for rubbing your feet. Rosemary can improve almost every recipe. This herb goes well with this meat. Experienced chefs recommend adding it when cooking fresh or dry.

In eastern countries, cinnamon and pine nuts are added to lamb dishes. You can also add basil, tarragon, sage, cardamom, sesame, mint, marjoram. These spices go well with lamb meat. The Central Asian seasoning - cumin - will help to overcome the specific smell of lamb; it adds a piquant spicy note.

It is important to use spices in the right proportions and the right combinations so that the meat reveals its aroma and taste. The length of time the meat remains in the marinade depends on the age of the animal and the size of the piece. Below are some examples of marinade; the recipes are for 1 kg of meat.

Pass cumin, olive oil, rosemary, tomatoes, parsley, cilantro and onions through a blender or grind in a meat grinder. Leave the meat in the mixture for 5–12 hours.
Combine a glass of vegetable oil, lemon juice, parsley, bay leaves and peppercorns. Add carrots cut into rings and chopped onion into the mixture. Pour in 200 ml white wine and stir. The duration of marinating is one day.
Chop two onions into half rings, add 5 chopped cloves of garlic, pour in half a glass of olive oil, 3 tbsp. vinegar, add a sprig of rosemary, thyme, salt and pepper. Marinate for 12 hours.
Add 1 tsp to 500 ml of water. sugar, add 2 chopped onions, uncut lemon, bay, herbs, salt and cloves. Cook the ingredients for 20 minutes, cool and add the lamb. Leave it for 6 hours.
Combine 2 chopped onions with chopped parsley, cilantro, basil, coriander and 500 ml of kefir. Stir and marinate for 10 hours.
Mix 200 ml of pomegranate juice, 50 ml of vodka, herbs and spices and add meat to the mixture. Marinate for 8 hours.
Combine 250 ml of yogurt with 2 cloves of garlic, 2 tsp. mint leaves, red pepper and paprika. Coat the leg of lamb and leave for 12 hours.

A baked leg of lamb even sounds festive. It will decorate New Year's holidays, birthdays, anniversaries, meetings, and any celebration. Appetizing crust, juicy pulp, aroma of herbs - the decoration of any meal. Bake the food observing all the details, then your guests and loved ones will definitely enjoy an excellent edible gift.

Calorie content per 100 g - 231 kcal.
Number of servings - 2-3
Cooking time - about 7.5 hours, of which 3 hours marinating, 3.5 hours baking

Ingredients:

Leg of lamb - 1 pc.
Fresh rosemary - a couple of sprigs
Garlic - 3 cloves
Olive oil - 2 tbsp.
Salt - 1 tsp. or to taste
Ground red and black pepper - a pinch
Cilantro seeds - 0.5 tsp.
Sweet paprika - 1 tsp.

Once everything is prepared, let's move on to the most important part of the culinary masterpiece!

Step-by-step cooking of leg of lamb in the oven

Remove excess veins and membranes from the lamb. Season with salt and pepper, rubbing the ingredients into the lamb flesh.
Prepare the sauce by combining olive oil, cilantro seeds, garlic crushed in a garlic press and rosemary.
Coat the leg of lamb with the sauce and leave to marinate for 1-3 hours, but you can also keep it in the refrigerator for a day.
Place the marinated lamb in a baking bag, tie the sides tightly to retain all the juice, and place the lamb in a preheated oven at 130°C for 1.5 hours to warm through. After in the oven, increase the temperature to 200 degrees and wait another 1-2 hours.

Leg of lamb in the sleeve is a wonderful combination of beauty, taste and aroma. By placing such a treat on the table, the dish will become a legendary meal, and Italian herbs with a spicy sauce will take care of this.

Ingredients:

Leg of lamb - 1.7-2 kg
Coarse salt - 1 tbsp.
Dijon mustard grainy - 2 tsp.
Spices: rosemary, herbs de Provence, cumin - 0.5 tsp each.

Step-by-step preparation of leg of lamb in a sleeve

Trim off excess lard, fat and film from the meat. Cut off unnecessary pieces.
Place all the herbs in a mortar and grind.
Add salt and mash well.
Coat the meat with the resulting mixture. Then coat with mustard and put the piece in the refrigerator for 3-4 hours, but it can be longer.
Preheat the oven to 220°C. Place the lamb in a sleeve, place on a baking sheet and bake for 40 minutes. Then reduce the heat in the oven to 180°C and bake for another 30 minutes.
Next, carefully cut the top of the sleeve, pour the released juice over the meat and continue baking for 20 minutes until golden brown.

Lamb is not a traditional dish in our country. Therefore, it appears on our tables very rarely. And when it is prepared, the preparation is a grand culinary event. Leg of lamb in foil is a non-standard dish that everyone can prepare for their next holiday meal.

Ingredients:

Leg of young lamb - 1 pc. weighing about 2 kg
Rosemary or thyme - a few sprigs
Mustard - 4-6 tbsp.
Olive oil - 2 tbsp.
Honey - 1 tbsp.
Lemon juice - 1 tbsp.
Garlic - 1 head

Step-by-step preparation of leg of lamb in foil

Wash the lamb leg and dry it with a paper towel.
Trim excess fat from the leg, leaving a thin layer.
Prepare the marinade. Peel the garlic and finely chop.
Mix mustard, honey, lemon juice, olive oil, chopped garlic, thyme or rosemary leaves.
Rub the ham with salt and freshly ground pepper, coat with marinade, cover with rosemary and wrap in foil. Place the piece in the refrigerator for a day.
2 hours before baking, remove the meat from the refrigerator and leave it to come to room temperature.
Grease a baking sheet with olive oil and place the ham without foil.
Preheat the oven to 230°C and bake the lamb for 15 minutes until golden brown. Then reduce the temperature to 100°C, cover the ham with foil and bake for 3 hours. Then reduce the temperature to 90°C and cook for another 1.5 hours. But the specific baking time depends on the weight of the lamb.
Leave the finished ham without unwrapping it from the foil in a warm place for 15 minutes to rest.

Leg of lamb in the oven - recipe with vegetables

For the recipe for baked leg of lamb with vegetables, you can use all kinds of combinations of side dishes. For example, eggplants, tomatoes, bell peppers, zucchini, potatoes, carrots, etc. Baked lamb flavored with garlic and aromatic spices will be combined with any food, resulting in a real culinary delight.

Ingredients:

Hind leg of a young lamb - 1.5 kg
Garlic - 2 heads
Rosemary (fresh or dry) - 3 sprigs
Thyme - 1 tsp.
Potatoes - 1 kg.
Carrots - 2 pcs.
Onions - 2 pcs.
Paprika - 1 tsp.
Dry white wine - 100ml
Olive oil - 2 tbsp.
Salt, freshly ground pepper - 1 tsp each.

Step-by-step preparation of leg of lamb with vegetables

Grind rosemary, thyme, freshly ground pepper and 1 clove of garlic with salt.
Add olive oil and stir.
Wash the leg of lamb, dry it, trim off excess fat, leaving a thin layer, and rub with the resulting mixture.
Wrap it in foil and refrigerate for 2 hours. Then remove and leave to warm to room temperature.
Peel the onion and cut into halves.
Peel the potatoes, wash them and cut large tubers into halves or quarters.
Peel the carrots, rinse and cut into large pieces.
Place the vegetables in a bowl, add finely chopped garlic, rosemary and paprika. Season with salt, pepper and oil. Stir
Place the leg of lamb in a greased baking sheet, place the vegetables next to it and place the baking sheet in a preheated oven at 240°C for half an hour.
Then pour wine or broth into the pan, cover with foil, reduce the oven temperature to 180 degrees and bake for 1.5 hours.

Video recipes:

If you have a positive attitude towards lamb, then you will certainly like the recipes below. A leg of lamb cooked in a sleeve in the oven turns out incredibly juicy and tender. In addition, such a dish will very effectively complement the festive table, and you can bake it at the same time as.

Leg of lamb baked in the oven in a sleeve with potatoes - recipe

Ingredients:

leg of lamb without bottom bone;
white wine vinegar - 50 ml;
potatoes - 1 kg;
carrots - 2 pcs.;
garlic - 2 large heads;
a mixture of five peppers - 3-4 pinches;
ground sweet paprika - a pinch;
ground coriander - a pinch;
cumin and savory - a pinch;
powdered garlic - a pinch;
star anise - 2 stars;
water - 3 liters;
odorless vegetable oil;
salt.

Preparation

In order to rid the leg of lamb of a specific smell and make the meat fibers more tender, first soak it in water, adding fifty milliliters of white wine vinegar to three liters of liquid. After eight to ten hours of water procedures, dry the leg of lamb with towels and remove films and veins.

We peel the garlic cloves, cut them into two or three cloves and stuff them into the leg of lamb, making numerous cuts along the entire perimeter. We season them with a ground mixture of five peppers and rub the surface of the entire leg with it. Now season the piece of meat with salt and a spicy mixture prepared by mixing powdered garlic, cumin, savory, ground coriander and sweet paprika.

Place the leg of lamb in a baking sleeve located on a baking sheet and leave the workpiece for a couple of hours at room temperature to marinate. Next, place pre-peeled potatoes and carrots on the sides, cut into slices and seasoned with spices, salt and odorless vegetable oil. You can add a little onion if you wish. Seal the sleeve and place the baking sheet with it in the oven preheated to maximum for twenty minutes. As time passes, we lower the temperature to 185 degrees and simmer the meat for another one and a half to two hours. Now we cut the sleeve, turn it to the sides and let the dish brown at maximum temperature for fifteen minutes.

How to cook a leg of lamb in the oven in a sleeve with rosemary and garlic?

Ingredients:

leg of lamb weighing approximately 2-2.5 kg;
garlic - 1 head;
fresh rosemary - a few sprigs;
spices and
ground black pepper - 2-3 pinches;
refined vegetable oil;
salt.

Preparation

The leg of lamb, as in the previous recipe, can be soaked for several hours in water or a solution of wine vinegar, and if you are lucky enough to deal with young and high-quality lamb, then you can confidently skip this step.

Peel the garlic cloves, cut them in half or quarters and insert them into the slits made around the entire perimeter of the leg of lamb. Rub the meat with ground pepper, salt, and a little refined vegetable oil, herbs and spices of your choice and taste. In this case, it is advisable to get into the cuts for better penetration. If desired, vegetable oil can be replaced with melted butter. We place the leg of lamb in a baking sleeve, covering the bottom and top with sprigs of fresh rosemary, seal it, let it soak at room conditions for a couple of hours, and then place it in the oven preheated to maximum for fifteen minutes. after this, lower the temperature to 185 degrees and simmer the meat for another two and a half hours. Now cut the sleeve, raise the temperature again to the maximum and let the dish brown.

Many people do not like lamb for its specific smell. Although this particular meat turns out to be aromatic, juicy, soft and very tasty. Of course, if you cook it correctly.

Mutton. Subtleties of cooking

If chicken is good on its own and does not particularly need spicy herbs, then lamb reveals its unique aroma precisely thanks to aromatic spices and herbs.
What kind of spices it will be, the hostess decides independently, based on her own preferences. But you still need to take into account the classic set of spices that are most suitable for lamb: dill, garlic, mint, marjoram, rosemary, sage, jusai, savory, thyme, bay leaf, basil, thyme, oregano.
Lamb should always be marinated before roasting. Moreover, the holding time in the marinade depends on the age of the carcass: the older it is, the longer the meat is marinated. Sometimes marinating continues for 2-3 days, but most often 8 hours is enough.
To prepare the marinade, table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and spices, olive oil, and natural yogurt are used. Proportions are created to taste.
Before marinating, several punctures are made on each side of the leg so that the marinade penetrates deeper into the tissue.
Baking time depends on the temperature in the oven. But you always need to follow the rule: first, the meat is baked at high temperature to form a fried crust on the surface, which will “seal” the juice inside the piece of meat. Then the temperature is reduced and the meat is cooked until cooked.
Lamb is fatty meat. Before baking, some of the fat is removed, because it is this that gives the meat that specific smell that repels many. But if you remove all the fat, the meat will turn out lean and dry. Therefore, if the ham is lean, it is stuffed with lard.
Leg of lamb (ham) is prepared both on the bone and completely without it, depending on the taste of the eater.
The optimal weight of a lamb leg for roasting is 2-2.5 kg including the bone.
The ham is baked open, in a sleeve, in foil. But in any case, the leg of lamb should be covered with a golden brown crust. To do this, at the end of cooking, it is freed from the shell (foil or sleeve) and brought to readiness.

Leg of lamb baked with rosemary

Ingredients:

leg of lamb – 2.5 kg;
rosemary – 2 sprigs;
olive oil – 50 g;
garlic – 3 cloves;
lemon zest.

Cooking method

The leg of lamb is processed by removing tendons and excess fat and washed.
Keep in the chosen marinade.
Dry with a paper towel.
Punctures are made in the leg, into which rosemary, cut into pieces, is stuck.
Mix the oil with chopped garlic and zest. Rub the mixture on your leg.
Place it in a greased mold and place it in an oven heated to 220°C.
After 30 minutes, reduce the temperature to 170°C and continue baking for another 1.5-2 hours, depending on the size of the leg and the age of the carcass.
Leave the meat in the oven for 15 minutes, and then take it out and cut it into portions.

Spicy leg of lamb

Ingredients:

leg of lamb – 1.2 kg;
garlic – 5 cloves;
rosemary – 1/2 tsp;
peppercorns – 7-8 pcs.;
olive oil – 150 g;
bitter mustard – 1 tsp;
lemon juice – 20 g;
thyme – 1 tsp;
bay leaf – 2 pcs.

Cooking method

The leg of lamb is washed and dried with a towel.
All spices are crushed in a mixer and mixed with oil.
The meat is doused with the mixture, pressed down with pressure and left to marinate for 8 hours.
The leg is lightly dried and placed on a baking sheet, which is sent to the oven heated to 220°C.
After half an hour, the temperature is reduced to 180°C and the leg is cooked for another 1 hour and 15 minutes, periodically basting with marinade.
Cover the finished dish with foil and leave for 10 minutes.

Leg of lamb baked in a sleeve

Ingredients:

leg of lamb – 2 kg;
garlic – 4 cloves;
mustard with grains - 1 tbsp. l.;
wine vinegar - 1 tbsp. l.;
olive oil – 1 tbsp. l.;
salt - to taste.

Cooking method

The prepared leg of lamb is washed and blotted with a paper towel.
For the marinade, mix all the spices.
Deep punctures are made in the leg and rubbed with marinade.
Place the leg in the sleeve and tie it. Marinate for 6-8 hours.
The sleeved leg is placed on a baking sheet and placed in the oven, heated to 220°C, for half an hour.
Then reduce the temperature to 180°C and bake the leg for another hour.
Take the baking sheet out of the oven and cut the sleeve lengthwise. Continue baking in this form for another half hour until a golden brown crust appears.
Let the ham rest for 15 minutes and serve.

Leg of lamb baked in breadcrumbs

Ingredients:

leg of lamb – 2.5 kg;
ground white crackers - 1 cup (250 ml);
olive oil – 200 ml;
chopped parsley - 3 tbsp. l.;
chopped dill - 3 tbsp. l.;
white wine – 50 g;
curry – 1 tsp;
garlic – 4 cloves;
salt - to taste.

Cooking method

Prepare a marinade from wine, butter (50 g), crushed garlic, curry and salt.
The leg is placed in a bag, coated with marinade and put in the refrigerator for a day.
Take out the leg and pour oil on it.
Mix breadcrumbs with dill and parsley and generously roll the leg in them.
Place the leg on a baking sheet and place it in the oven, heated to 220°C. After half an hour, the temperature is reduced to 180°C and the meat is baked for another 1.5-2 hours.
Let the ham rest for 20 minutes and serve.

Leg of lamb baked with potatoes

Ingredients:

leg of lamb – 1.5 kg;
rosemary – 3 sprigs;
young potatoes – 1 kg;
garlic – 3 cloves;
red wine – 50 ml;
olive oil – 50 mg;
salt - to taste;
ground black pepper - to taste.

Cooking method

The prepared leg is dried and several deep cuts are made on the skin.
The meat is stuffed with pieces of garlic, rubbed with salt, pepper and greased with oil.
Grease a baking sheet with oil and add rosemary. A foot is placed on top of the grass.
Bake the lamb at 220°C for 30 minutes, constantly turning and pouring meat juice and wine.
Place whole potatoes around the leg, salt and pepper and bake for another 15 minutes.
The temperature is reduced to 180°C and the leg and potatoes are baked until the meat is cooked (about 1.5 hours), not forgetting to baste with the released juice.

It is believed that the healthiest marinade is obtained if it is prepared with the addition of cloves, red and black pepper, ginger and onions.

You can add lemon, garlic and herbs to the marinade to improve its taste.

Scientists have proven that marinades prevent the formation of blood clots and also prevent obesity.