Lamb dishes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most often, lamb dishes are referred to as a traditional oriental "color". Lamb is very popular among the inhabitants of the Mediterranean, the Caucasus, the East. But recently there has been a pleasant trend - the meat of young sheep, dairy lambs and sheep, whose age does not exceed 3 years, is becoming a frequent guest on Russian and European tables. From this type of meat, both first and second courses, as well as snacks, salads, and pastries are prepared. Lamb is considered one of the most useful and easily digestible types of meat for the human body.

Nuances and tricks

Very often, housewives pass by lamb recipes just because they find the taste or aroma of lamb fat unattractive. However, the problem can be easily corrected if, before cooking, the meat is carefully inspected, washed, and fat, veins and other unwanted parts are removed. It is important to remember that lamb does not tolerate long cooking. Experienced cooks advise leaving the meat slightly undercooked, pink in color. Oriental chefs, knowing the peculiarities and fastidious naturelamb, prefer to stew or boil it.

This meat pairs well with:

• fruits (apples, apricots, dates, pears, quince);
• vegetables (pumpkin, tomatoes, potatoes, bell peppers, legumes, hot peppers);
• aromatic herbs and spices (marjoram, basil, oregano, thyme, coriander, garlic, zira, ginger, rosemary, parsley, thyme, dill);
• different types of cheeses, sauces and wines (red dry, white dry).

Lamb with quince

This is a very simple recipe for a lamb dish that is mostly cooked in a cauldron. If there is no opportunity to do cooking in nature, then instead of a fire and a cauldron, you can use an ordinary deep pan with a thick bottom and a gas stove. Spices for the dish are selected at the discretion of the hostess, but the use of cumin is mandatory.

Products

For this dish you will need:

• 1, 8 kg lamb;
• large carrot;
• a few bulbs;
• bell pepper;
• spice for lamb;
• quince - 3 pcs;
• 1 tbsp dry wine;
• a pinch of jeera;
• oil.

How to cook

It is recommended to use bone-in lamb for this recipe. The pieces of meat are cut directly from the bone, and the latter are sent to a small saucepan for boiling the broth. Do not forget to add bay leaf, a small onion, a pinch of s alt and a peppercorn to the broth. Boiling time is about an hour.

Quince cut into quarters and morein half. Seeds and core are removed. We make thin straws from carrots and peppers. From onions - half rings. The first oil is poured into the cauldron, in which, after a few seconds, the quince will begin to fry. It is important to remember that the ingredients are added to the oil only after it has warmed up thoroughly. You can add a small spoonful of spices, a pinch of s alt. When the quince is fried, remove it on a plate. Put the onion, carrot, pepper into the oil. The interval between adding a new portion of vegetables is 2-3 minutes.

After 10 minutes of stewing, pour a glass of wine into the cauldron and evaporate half. We spread the meat, add spices and broth. Stew lamb for about 15 minutes, then send vegetables and quince to it. Keep on fire for about 10 minutes.

Lamb leg with beans

Beans go well with this type of meat. We offer you an interesting, but very easy-to-cook lamb recipe. With a photo and a detailed description of the cooking process, it will be easier for beginners to master the recipe. For cooking, you will need an inexpensive and affordable set of ingredients.

What you need for cooking

You will need:

• lamb leg - 2 pcs;
• 800ml stock;
• 700g white beans;
• 120 g sun-dried tomatoes;
• 320 ml red wine;
• lemon, rosemary, thyme, red onion, parsley;
• garlic;
• s alt.

Method of cooking lamb dish

Cooking begins with cutting the main ingredient. Leg of lamb neededrinse, cut off excess pieces of fat, make about 15-17 cuts. In each of them is placed a small clove of garlic. You can put half a clove, a fourth (everything will depend on your love for this fragrant product). The entire surface of the leg is rubbed with s alt, pepper and spices.

To make the meat piece soft, juicy and tender in taste, let's prepare the marinade. Mix wine, lemon zest and juice, olive oil, thyme, dry parsley, rosemary, a pinch of s alt. Pour the resulting mixture and leave the dish in a cold place for 3-4 hours.

After a good and long marinating, the meat pieces must be transferred to a large baking sheet or baking dish. Add the rest of the aromatic herbs to the meat on top, sprinkle with spices, lay large onion rings on the sides. In the oven, which was heated to 220 degrees, the meat is about 20 minutes. Then we reduce the fire a little, take out the baking sheet and add the broth, beans, tomatoes. Simmer this simple lamb dish for another 15 minutes. Put the meat with legumes and vegetables on a flat large plate, decorate with fresh herbs.

Pilaf with lamb on the bone

Agree, when talking about various, publicly available and easy-to-cook recipes with photos of lamb dishes, one cannot help but discuss the most popular of them. We are, of course, talking about pilaf in a cauldron. Experienced housewives say that pilaf is not just a tasty, fragrant, satisfying and nutritious dish, it is an excellent summer alternative to barbecue. cook itcan be both on the street and in the house.

List of required ingredients

So let's prepare:

• mutton on the bone - 1.2 kg;
• 3 large onions;
• carrot;
• 560g rice;
• 3 large cloves of garlic;
• water;
• spice for pilaf (zira, ground garlic, hot chili pepper, paprika);
• s alt;
• oil.

Description of the cooking process

As noted above, all prepared products are laid out in a cauldron only after the oil in it is well calcined. As soon as a light smoke has gone, we send the onion rings. After a couple of minutes - slices of carrots. We take out the fried vegetables, put portioned pieces of meat in their place. Fry it over very high heat until you get a fragrant, golden crisp.

Return the vegetables to the cauldron, pour the required amount of rice and add water in the calculation one to one. Do not forget to pepper the lamb dish, add fragrant spices, garlic, dried herbs. Simmer over low heat for about 40-50 minutes. As soon as all the water has been absorbed into the rice, you can turn off the pilaf. Leave the dish alone for 5-10 minutes. Serve with vegetables and fresh cilantro.

Lamb dumplings

Dumplings is another very popular and sought-after recipe by culinary experts all over the world. This lamb dish is not only very quick and easy to prepare, but can also act as a first or a full-fledged second course. You can take a ready-made store-bought dough for dumplings so as not to wastea lot of time to prepare it. If the hostess has the skills to cook dumplings, then you can choose the homemade version.

What products will be required

The ingredients are usually as follows:

• test packaging;
• 470g lamb;
• 5 bulbs;
• 140ml water;
• green onions;
• ground black pepper;
• s alt.

How to cook

The preparation of this delicious lamb dish begins with chopping the meat. We pass it through a meat grinder 2 times, adding onions in the second circle. In minced meat, you can put not only s alt and pepper, but also green onions. Thoroughly knead the mass until smooth.

Roll out store-bought dough into a thin layer. Further work can go in two ways. If the house has a special device for cooking dumplings in the form of a circle with holes, then you can use it. If there is no dumplings, or you just want to get an option that is popularly called “hand-made”, then we go along the second path. The rolled layer in this case is cut into a large number of identical squares. A piece of minced meat is placed in the center of each of them. Fold the square in half diagonally, carefully fasten the edges together.

140 ml of water must be poured into a small saucepan, add s alt and peppercorns there. Bring water to a boil. We send dumplings to boiling water. Thin homemade handmade dumplings are prepared very quickly. Average time is 3-4 minutes. We take out the dumplings with a slotted spoon,put on a plate, decorate with green onions, a piece of butter or mayonnaise sauce with garlic.

Honey lamb ribs

We have already offered a lot of delicious and quick-to-cook homemade lamb dishes. However, it is impossible not to include lamb ribs with honey in this list. The recipe has several versions of cooking, the hostess will be able to choose the most convenient from her point of view. Someone cooks ribs in a pan, constantly stirring and watching the dish. It is more convenient for someone to put them in the oven and forget about cooking for 30 minutes. Some housewives add hot paprika to the honey marinade, while others prefer sweet and sour sauces. We recommend marinating the ribs in a mixture of garlic, soy sauce, runny honey, lemon juice, and paprika to begin with. If you want to add a spicy note, then just sprinkle the meat pieces with hot red pepper.

Required ingredients:

• 2 kg lamb ribs;
• 35ml soy sauce;
• lemon;
• 65 g runny honey;
• s alt;
• spices;
• 3 garlic cloves.

How to cook a meal

Put the lamb ribs chopped into portions in a bulk bowl. Add lemon slices, a little s alt, soy sauce and honey. Mix thoroughly with your hands so that the sauce evenly covers all the meat pieces. Sprinkle generously with ground paprika, squeeze out the garlic cloves and stir again. Cover the container with a lid, leave to marinate for one hour. The longer thisprocess, the richer the marinade, the tastier the dish will turn out. We save neither on spices nor on time.

Cover the baking sheet completely with foil. We put lamb ribs on it. Someone wraps each rib in foil, other housewives simply cover the layer of meat with a second layer of foil. Which option you choose, decide for yourself. The main thing is that the ribs are hidden from the oven fire under a layer of foil. Set the temperature to 220 degrees. Let's take 50 minutes. The dish is served with crumbly rice, light vegetable salad or mashed potatoes.

Today we have offered the simplest lamb recipes that every housewife can do, even a young one who is just starting her culinary path. Bon appetit!