Lamb loin in the oven: recipe

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

The loin is one of the most tender parts of lamb. Therefore, it is often used in cooking. The meat is tender and soft. Lamb loin baked in the oven is considered one of the popular dishes. There are a lot of cooking options for this dish, each in its own way is good. This culinary miracle requires very few ingredients, the most important of which is, of course, meat.

Delicious and beautiful

Lamb loin cooked in the oven according to this recipe is delicious, tender and beautiful. Let's take two good pieces of meat, about 300-400 grams each, 500 grams of medium-sized young potatoes, 250 grams of cherry tomatoes and green beans, two teaspoons of sugar, zest of half a lemon, spices, 50 grams of butter, a little olive oil and herbs parsley (two tablespoons). First, wash and dry the meat. Then rub it with s alt and pepper.

Put the loin on a hot frying pan and fry each piece on all sides. Next, we shift the meat to a baking sheet and send it to the oven for 30 minutes (temperature 120 degrees). During this time, peel the potatoes and place them in boiling water for 20 minutes. We do the sameand with beans, only the cooking time will be only 10 minutes. Drain the beans in a colander and fry in olive oil. Then add cherry tomatoes and a little chopped garlic to it. In a separate container, melt vegetable oil with sugar and caramelize the potatoes, which must be cut into pieces, if the tubers are large, until a beautiful crust forms. The lamb loin will be almost ready during this time. We take it out and rub it with a mixture of lemon zest, olive oil, pepper and s alt. Put the baking sheet in the oven for another 25 minutes. Serve the meat, cut into pieces and garnish with vegetables.

Lamb loin in foil

Meat will cook even faster in foil. Lamb loin, the recipe for which is simple, turns out to be very tasty and tender. Let's take two kilograms of lean meat, two cloves of garlic, three medium onions, two glasses of milk, 3-4 stalks of leeks, parsley, spices and a little Tabasco sauce. First, prepare the meat.

It must be washed and soaked in milk for one day. Then we cut the garlic into thin strips and stuff the loin with it. Finely chop the onion and carrot. Rub the meat with s alt and pepper, sprinkle with vegetables, sprinkle with Tabasco sauce and wrap in foil. The lamb loin will be ready in two hours. When serving, it must be decorated with herbs and vegetables. A sauce based on sour cream and sour apples is perfect for this dish.

Original recipe

As you know, lamb goes well with beer. The marinade in which the meat is kept before cooking makes itsoft and fragrant. Lamb loin on the bone, the recipe for which does not require special ingredients, will become the main dish of the feast. Take 1.5 kilograms of good meat, two glasses of sour cream, 300 milliliters of beer, a tablespoon of melted butter, two large spoons of flour, 300 milliliters of water, a bay leaf, two onions, a little rosemary, s alt and pepper to taste. We start by preparing the marinade.

Mix beer, water, chopped onion, rosemary, bay leaf and boil. Pour the meat with hot marinade and leave for 12 hours. Turn the piece over from time to time so that the loin is well soaked. After that, we take out the meat and dry it thoroughly with a paper towel. Then rub it with s alt, melted butter and pepper. Lamb loin should be cooked at a temperature of about 180 degrees. It must be periodically watered with the secreted juice. After 1.5-2 hours (depending on the size of the piece), the meat will be ready. Next, sprinkle it with flour and pour sour cream. Reduce the temperature to 140 degrees and fry the lamb for about 30 minutes. When serving, pour the slices of loin with the juice released during frying.

Spicy taste

Lamb loin, the recipe for which will be offered later, has a spicy taste. To prepare, you will need 10 serving pieces of loin, the juice of half a lemon, two large spoons of soy sauce, a little olive oil, oregano, paprika, basil and a mixture of pepper. Pour olive oil into a separate container and add lemon juice, spices and soysauce.

It turns out an excellent marinade, which will not only make the meat tender, but also give it an expressive taste. We dip each piece of meat on the bone in the marinade and put it in a strong bag or container. Leave the loin to marinate for 6 hours. Then we take out the meat and fry each piece in a hot frying pan until golden brown on each side. Then we reduce the fire and bring the lamb to readiness. You can use couscous as a side dish for this dish.

Green breading

Lamb loin on the bone in green breading is the perfect dish for any feast. Take 400 grams of meat on the bones. For breading, you will need three-quarters of a cup of breadcrumbs, a bunch of parsley, two tablespoons of rosemary, two garlic cloves, olive oil and two tablespoons of parmesan (grated).

If you have time, you can pre-marinate the meat in a mixture of spices and olive oil. If the lamb is fat, then it should be slightly cut. Then we rub the loin with spices and fry on each side. Separately, we prepare the breading. Mix and grind all the ingredients, s alt and pepper to taste. Then we cover each piece of lamb with breading and bake in the oven at a temperature of 220 degrees for about 20-25 minutes.

Meat sauce

Excellently cooked lamb loin in the oven. The recipe can be optionally supplemented with sauce, which will give the meat juiciness. To prepare it, you need to take a little olive oil (you can use juice,left over from roasting lamb), 50 ml balsamic vinegar, one shallot, garlic clove, 50 grams butter and 200 ml chicken broth.

Fry chopped shallots in a pan and add chopped garlic. Then add balsamic vinegar and mix well. When the liquid is reduced a little, add chicken broth, and a little later - cold butter. We reduce the fire. The sauce should not boil, but only languish. Serve it warm without letting it cool.

Conclusion

Cooking lamb loin is very easy. The main thing is to choose high-quality meat, young and fresh. The marinade plays an important role, therefore, if there is time, it is better to keep the lamb in it for several hours. The use of spices is only welcome here. They will help to give the meat a more expressive taste and aroma. And, of course, the presentation of the dish is also important. Lamb loin goes well with any vegetables and side dishes. Use rosemary, thyme, cumin, basil, and any herbs and spices you like. Here you can show your imagination and surprise your guests with a new unusual recipe.