Juicy and tender lamb is difficult to spoil, and the best way to cook it is with vegetables in the oven. When baked, meat retains its juice, and vegetables are impregnated with a meaty aroma. You can add some ground spices or seasoning for meat if desired. Classic set of vegetables: onions, potatoes and tomatoes. It is better not to add carrots, zucchini and eggplants, pepper.
If you have meat on the bone, it is advisable to first beat it off with a culinary hammer, holding it by the bone. This will make it taste more delicate. This is especially true for the meat of an adult animal.
You can first fry the lamb for a golden brown crust, and then bake it under the foil with vegetables. However, other methods are also good: choose, experiment, do not limit your imagination!
Ingredients:
Lamb on the bone - 0.5 kg
Tomato - 3 pcs.
Potatoes - 3 pcs.
Bulb onions - 1 pc.
Vegetable oil - 40 ml
Salt - 4 pinches
Ground black pepper - 2 pinches
Seasoning for meat - 2 pinches
How to cook:
Prepare food.
Rinse the lamb in water. Cut off the films from which this particular type of meat is rich. Cut the veins. Pat dry with paper towels and brush with seasoning, salt and pepper.
Heat 20 ml of vegetable oil in a frying pan and fry the lamb for 3-5 minutes on each side until golden brown.
Grease a baking dish with vegetable oil. Peel the onions and potatoes. Rinse root vegetables in water along with tomatoes. Cut green cuttings from the latter. Cut potatoes into slices, onions into half rings and tomatoes into quarters. Transfer the vegetable slices to a baking dish. Season with salt and pepper.
Place rosy mutton on top of the vegetable "pillow". Preheat oven to 200 degrees. Cover the tin with foil and place it in a preheated oven for 40-50 minutes, depending on how much you cut the vegetables. The finer you cut them, the faster they will cook.
5-6 minutes before the end of baking, remove the foil and let the meat brown. Then remove the dish from the oven and let the cooked dish cool slightly, but only a little, as the lamb is served extremely hot!
Place the flavored meat with stewed vegetables in bowls or on a platter. Cut the lamb into portions and serve with any sauce: garlic, ketchup, sour cream, etc.
Author: Alena Prika
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