Oven-baked leg of lamb - 10 delicious, juicy recipes

The process of cooking lamb cannot be called very fast, however, the desire of the chefs to cook a juicy and tasty leg of lamb, baked in the oven, and serve this festive and aromatic dish on the table in front of the guests, is too great. We recommend taking the meat of a young animal, it is light and tender, and their dishes turn out to be fragrant and tasty according to any of the recipes presented to you with photos and step by step.

Juicy leg of lamb baked in foil

This dish will delight you and your guests on your festive table not only with a presentable look, but also with a wonderful aroma. It is easy and quick to prepare. We bake the lamb in foil until it is medium-fried, it will turn out to be tender, aromatic and juicy.

Cooking time: 2 hours

Servings: 10

• 
  If the meat is from the freezer, defrost it in the refrigerator, then remove it and leave it at room temperature for an hour, otherwise the cooking time needs to be increased.
• 
  Rub all the meat well with olive oil, salt and pepper to taste. If you have a wire rack, place your foot on it and place it on a baking sheet, if not, you can without it.
• 
  Preheat the oven and put the meat on the upper level on the "Grill" program so that there is at least 5 cm between the top and the meat. Brown the leg for 6-8 minutes, remove the meat and turn it over to the other side, put it back and bake on the other side ...
• 
  Peel and chop the garlic with a knife along with the rosemary branches.
• 
  Take the leg out of the oven, turn off the grill mode and set the temperature to 170 degrees. Turn the lamb again and rub it with prepared spices and bake it already in the center of the oven.
• 
  Wrap the meat on top in foil not tightly, loosely, this is necessary so that the spices do not burn and the meat is baked better, and place in the oven to cook for 60 minutes.
• 
  The temperature of the meat should be checked. Take your leg out of the oven, remove the foil, and place a kitchen thermometer in the thickest part of the meat so that it doesn't touch the bone. At a temperature of 57 ° C, the lamb is ready, if the temperature is lower, return it to the oven without foil until fully cooked. Measure the temperature of the meat periodically after 20 minutes.
• 
  When the meat is completely cooked, take it out and leave it to "rest" for 15 minutes.
• 
  To serve, lay the leg parallel to the cutting board, cut into layers of 1.5-2 cm with a sharp knife. When we have reached the bone, we cut the meat in small pieces from it.

Serve with any side dish or vegetables.

Tip: The lamb left over after lunch can be put in the refrigerator for no more than 3 days, but it is better in the freezer, after wrapping each piece in foil separately. Place them in the oven for 10 minutes at 180 degrees before serving.

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

Cooking is simple and straightforward. When baked in this way, the lamb meat will be well fried in its own juice and will melt in the mouth, and the golden brown crust will give the dish a festive and appetizing look.Make sure you have a large leg sleeve in advance, the standard one may be too small.

Ingredients:

• Leg of lamb or ham - 1 pc. (1.5 kg)
• Bulb onions - 2 pcs.
• Spice "Mix of four peppers" - ½ tsp.
• Ground coriander - ½ tsp.
• Sweet paprika - ½ tsp
• Spice "Zira" - ½ tsp.
• Garlic - ½ head
• Bay leaf - 6 pcs.
• Vegetable oil - 3 tbsp. l.
• Thyme - ½ tsp
• Salt - a pinch 

Cooking process:

1. Peel the onion and garlic, rinse. Cut the onion into half rings, the garlic clove into several parts. In pure lamb meat, we make punctures with a knife and put garlic in them, a piece into each hole.
2. Knead the onion a little with your hands and pour the finely grated bay leaf into it, you can sprinkle a couple of drops of uscus. Stir spices and salt with butter and grease the meat with sauce from all sides, and tie the meat with culinary thread.
3. Cut off the baking sleeve so that there is space around the meat, tie the tail on one side. We put a bow in the sleeve and a leg on top, mix with your hand so that the bow is on all sides. We tie the tail, make several punctures in the sleeve with a toothpick on top to release steam.
4. The oven heats up 180 degrees. We put the sleeve on a baking sheet or in a baking dish and bake for 2.5 hours. Then we cut the sleeve, open it, pour the resulting juice on the leg and leave it to ruddy for another 30 minutes, pouring it with juice every 10 minutes.
5. After the baking time has elapsed, take out the baking sheet and leave the meat to rest for 15 minutes. When serving, place on a serving plate with herbs or cut into 1.5 cm slices.

Bon Appetit!

Leg of lamb in the oven - recipe from Stalik Khankishiev

We will cook lamb according to the recipe of Stalik Khankishiev, the author of many cookbooks, who offers a comprehensive approach to the issue and prepare a full meal. We will bake the garnish right in the meat, and we will also prepare an excellent soup - broth with baked tandoor-shurpa vegetables. Such a dinner will amaze all the guests. 

Ingredients:

• Leg of lamb - 1 pc. (2 kg)
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Tomato - 2 pcs.
• Salo (fat tail) - 80 g.
• Salt to taste
• Granulated sugar - to taste
• Spices

Shurpa vegetables to choose from:

• Potatoes - 3 pcs.
• Eggplant - 1-2 pcs.
• Bulgarian pepper - 2 pcs.
• Broccoli (or white cabbage) - 150 g.

Cooking process:

1. Remove the vein from the leg along with some of the films from the muscles and remove the thigh bone. Trim the fat from the leg, but not everything, but so that something remains on it.
2. Prepare the minced meat, put small pieces of lard in a hot pan and hold until enough fat is released to fry the onions, but make sure that the lard does not turn into cracklings. Bring the onion until golden brown and add the carrots, cut into cubes. Sprinkle with seasonings and salt to taste and let sit for 7 minutes until the carrots take on the aroma of pilaf. Add the peeled tomatoes or tomato paste and cook for 10 minutes until the raw tomato smell disappears.
3. Add 100 ml of broth or water to the pan, let the vegetables simmer and check the taste for salt. If the tomatoes gave a lot of acid, fix it with sugar. The minced meat must be allowed to cool so that the juices freeze and do not spread over the meat, but everything remains inside.
4. To prepare tandoor - shurpa, we clean the vegetables from the skin, seeds, wash and cut them into large pieces, put in a heat-resistant dish, salt, pour boiling water and stir.
5. Place the minced meat in the leg and tie before baking to maintain its shape. Put your leg on the wire rack in a preheated oven to 180 degrees for 45 minutes, and place a plate with a shurpa under it, juice and fat from the leg will drain into it.
6. During cooking, we will reduce the heat temperature, after the previous time we set 150 degrees for 45 minutes, then 120 degrees for 30 minutes and 90 degrees for another 20 minutes. At the end of cooking, you can put meat and vegetables under the top grill for 5 minutes.

Great soup and baked meat ready!

A simple and delicious recipe for lamb legs with potatoes in the oven

Meat prepared according to this recipe will fall apart and fall off the bone. The lamb is very soft and tender on the inside and with a spicy crust on top, it goes well with baked potatoes in aromatic onion caramel. 

Ingredients:

• Leg of lamb - 1 pc. (2 kg.)
• Small potatoes - 8 pcs.
• Garlic cloves - 5 pcs.
• Coarse salt - ½ tsp.
• Ground black pepper - ½ tsp.
• Cumin - ½ tsp
• Coriander - ½ tsp
• Thyme - ½ tsp
• Basil - ½ tsp
• Olive oil - 5 tbsp l.
• Carrots - 3 pcs.
• Onion - 3 pcs.
• Dry rosemary - ½ tsp.
• Meat broth - 300 ml. 

Cooking process:

1. Peel the garlic by pushing down on it with the flat part of a knife and chop 2 cloves into long thin slices. Remove excess fat from the leg of lamb, make cuts and place the garlic slices in them.
2. Mix seasoning and salt with 2 tbsp. l oil and 3 chopped chives, mix and rub the leg with the mixture and set it to marinate in the cold for 6-8 hours. Take your leg out for an hour to warm up from the cold. In the meantime, preheat the oven to 250 degrees.
3. It is better to take potatoes young and small, but it will be delicious with anyone. Clean it, cut it into several pieces if necessary. Cut the peeled carrots and onions into thick rings. Sprinkle with coarse salt, rosemary (fresh if possible) and top with olive oil. Stir and place the vegetables on the bottom of the baking sheet and the lamb on top of them. Send the dish to bake for 40 minutes in the oven. This will give us a golden brown crust.
4. Pour 1/3 of the broth into the dish. If desired, you can replace it with dry red wine or light beer. Cover the mold with foil and put in the oven for 3 hours, reducing the temperature by 160 degrees.
5. Put the leg on a dish and place the potatoes next to it. Pour onion caramel over the meat.

Leg of lamb with baked potatoes is ready! Enjoy, please!

How delicious to bake a leg of lamb with vegetables in the oven?

A recipe for the case when you want to cook meat with a vegetable side dish, do not spend a lot of time on it and get a complete and tasty second dish. At the same time, baking in the oven, we will preserve the maximum of nutrients. 

Ingredients:

• Leg of lamb - 1 pc. (1.5 kg.)
• Medium carrots - 2 pcs.
• Garlic cloves - 3 pcs.
• Potatoes - 0.5 kg.
• Vegetable oil - 3 tbsp. l.
• Bulgarian pepper - 3 pcs.
• Medium onion - 4 pcs.
• Eggplant - 2 pcs.
• Salt to taste
• Fleshy tomato - 6 pcs.
• Lamb spices - 2 tbsp l.
• Parsley and basil - 3 pcs. 

Cooking process:

1. Peel the leg of lamb with a knife from veins, fat and films. Cut the meat from a thin bone, it will be convenient to grip it both during and after cooking. Use a knife to make punctures so that the spices get into the depths of the meat.
2. Spices for lamb can be purchased ready-made or collected by yourself, it includes: dzhambul, zira, koreander, curry, paprika, turmeric, regan, tomato, thyme, saffron. Combine the spices, butter and finely chopped garlic cloves in a small bowl. Rub the lamb with this marinade. Leave some seasoning for the vegetables.
3. For cooking, take a large and deep baking sheet and brush it with oil using a kitchen brush. Place your leg and meat trim in the center.
4. Cut the washed eggplants into slices and cover with salt for 10 minutes to remove the bitterness. Then rinse and lay out to the leg. Peel potatoes and carrots, wash and cut carrots into rings, potatoes into large wedges. Peel the onion, rinse and cut into large half rings.
5. Place the vegetables on a baking sheet. Sprinkle with salt to taste and pour in the spice mixture, stir the vegetables if necessary to distribute the seasonings evenly. Cover the dish with foil and place in the oven at 200 degrees for 60 minutes.
6. Make cross-shaped cuts on the tomatoes and immerse them in boiling water for 5 minutes, peel them. Pepper, peel, rinse and cut into large pieces.
7. Remove the baking sheet from the brazier, remove the foil, put the pepper and tomato and bake for 5-7 minutes.Check the readiness of the meat, if necessary, take out the ready-made vegetables so as not to dry out and send the meat to cook, reducing the temperature to 180 degrees and periodically pouring juice from the meat.
8. Remove the fragrant dish from the oven, wrap the loose leg bone in foil, this is convenient for slicing meat, and let the meat rest for 10 minutes. Toss the vegetables in the lamb juice and place them on a platter next to a beautiful roast leg of lamb. Sprinkle with chopped herbs or sprinkle with whole branches.

Your complete lunch is ready! Bon Appetit!

Step-by-step recipe for making lamb legs with honey

First, we marinate the leg in spices and cook in the oven, pouring it with honey and mint sauce. Excellent lamb taste and baked crust will captivate you and your guests with stunning aroma and festive look 

Ingredients:

• Leg of lamb - 1 pc. (About 2 kg)
• Cumin - 5 g.
• Garlic cloves - 3 pcs.
• Coriander - 5 g.
• Olive oil - 40 ml.
• Flower liquid honey - 50 g.
• Mint sauce - 50 g.
• Orange juice - 50 ml.
• Pepper and salt to taste 

Cooking process:

1. Combine and crush garlic, cumin, coriander, oil in a mortar, pepper and salt to taste.
2. Lamb must be washed and dried with a paper towel, films, excess fat, veins, grease with a mixture of spices and put in the cold for 4 hours under a film.
3. Combine honey, mint sauce and orange juice in a separate bowl. Transfer the leg of lamb to a baking sheet and place in the oven at 220 degrees for 30 minutes, then change the temperature to 180 and continue baking for 1 hour. Pour the cooked honey-mint sauce over the meat every 10 minutes throughout the cooking time.
4. It is better to check the cooking temperature of meat with a kitchen thermometer. A temperature of 57-60 ° С indicates the degree of roasting Medium (medium), 60-66 ° С - the temperature of well-done meat.
5. When the lamb is baked, remove the baking sheet from the oven and place it on the side to lie down. Remember, while the meat is resting, it continues to cook.
6. Bon Appetit!

Delicious leg of lamb baked in beer

Let's make an Irish roast with beer. Of course, after stewing in a cauldron, there will be no taste of beer and alcohol in the dish; it will fulfill its role, leaving only amazing soft meat in the sauce. 

Ingredients:

• Leg of lamb - 1 pc. (1.5 kg)
• Large carrots - 2 pcs.
• Celery root - 150 g.
• Meat broth - 750 ml.
• Dark Guinness beer - 500 ml.
• Olive oil - 1-2 tbsp. l.
• Large onion - 2 pcs.
• Garlic - 8 cloves
• Thyme - ½ tbsp. l.
• Salt and pepper to taste 

Cooking process:

1. Peel the onion, wash and cut into 8 pieces each. Peel the carrots, wash and cut into 1-1.5 cm circles. Peel the celery root, wash and cut into cubes.
2. Cut the pulp from the leg of lamb (cut out the bone) and cut into large pieces, salt and pepper, set aside. Turn on the oven to heat up to 180 degrees. In a cast iron cauldron with a thick bottom, fry pieces of lamb leg until golden brown on both sides over high heat.
3. Reduce the fire, add beer and broth, combine with vegetables. The broth should completely cover the contents of the cauldron, if necessary, add more broth. Bring to a boil, place the lid on top and place in the oven for 3 hours. After 2 hours, remove the lid, set the temperature to 160 degrees. This will quench the gravy and thicken it.
4. Delicate mashed potatoes or cereals are well suited for garnish. The meat is poured over with gravy.

Bon Appetit!

Juicy leg of lamb in the oven with mustard

Leg of lamb, pre-marinated in mustard sauce, turns out juicy and tender, you can serve it warm or cold, and the preparation is simple and quick. It is better to marinate overnight or at least 6 hours in the afternoon. 

Ingredients:

• Leg of lamb - 1 pc. (1.6-2 kg)
• Vegetable oil - 1-2 tbsp. l.
• Hot mustard - 1 tbsp. l.
• Soy sauce - 1 tbsp l.
• Dried herbs - 1 tbsp. l.
• Ground black pepper - ½ tbsp. l.
• Salt - 1 tbsp l.
• Dried garlic - 2 tsp 

Cooking process:

1. Rinse the leg of lamb and dry it with a paper towel. Peel off the films with a knife, cut off excess fat and tendon.
2. In a separate, small bowl, combine the mustard, soy sauce, salt, dried herbs, garlic, and pepper to taste. If you get a very thick gruel, add 1-2 tbsp. l. water. Grate the meat with the resulting seasoning, place in a bowl, cover with cling film and place in the fridge to marinate overnight.
3. Pour 2 cups of boiling water into a deep baking sheet and place in an oven heated to 230 degrees. Place a wire rack on top of the baking sheet and place the leg of lamb on it. The water will evaporate underneath the meat and help keep it dry.
4. After 10 minutes, change the temperature to 170 degrees and bake for another 70 minutes until tender. The cooking time must be calculated depending on the weight of the meat: 420 g is cooked for 15 minutes.
5. Remove the cooked meat from the oven and leave to rest for 15 minutes.

Serve the leg of lamb whole or sliced ​​in portions with your favorite side dish or vegetable salads and enjoy!

A simple and delicious recipe for lamb legs baked in wine

An amazing recipe for aromatic lamb with anchovies in wine sauce. The wine broth, in which the dish will be prepared, will give a pleasant taste to the baked meat. Anchovies have been used as a seasoning for meat for a long time, they will give it a pungent and piquant flavor.

Ingredients:

• Leg of lamb - 1 pc. (2 kg)
• Onions (medium) - 5 pcs.
• Canned anchovy - 6 pcs.
• Garlic (large) - 1 head
• Dried rosemary - 5 branches
• Salt to taste
• Black pepper - ½ tsp.
• Vegetable oil - 3-4 tbsp. l.
• Meat broth - 300 ml.
• Dry red wine -300 ml.

Cooking process:

1. Separate 6 cloves from the head of garlic, rinse the rest directly in the husk and leave to dry on a paper towel. Peel the cloves by pressing on them with the flat side of a knife, cut into several oblong pieces each, put in a plate.
2. Peel the onion, rinse and cut into 4 pieces, transfer to a clean plate.
3. Cut 3 branches of rosemary into small pieces 7 cm long, put it in a baking sheet later, cut 1-2 branches into small pieces no more than 2 cm, we will stuff the meat with them.
4. Chop the anchovies finely and place in a separate saucer.
5. Remove the leg of lamb from the refrigerator in advance, it should be at room temperature, do not defrost the meat under hot water or in the microwave. We wash it under cool running water, cut off the films, the vein. We leave the fat so that the lamb tastes better when cooked. Use the knife to make deep, frequent cuts, and place the pieces of garlic, anchovy fillets and small rosemary twigs in them in any convenient order. Brush the meat on all sides with vegetable oil, salt and pepper.
6. To prepare the dressing, mix the meat broth and red wine in a saucepan and bring the liquid to a boil over medium heat, then cover with a lid and leave the dressing to stand for 15 minutes.
7. Lightly grease a lamb leg baking dish with a brush. Spread the onion, peeled garlic cloves and rosemary sprigs evenly, place your foot on this pillow and cover with the prepared wine dressing. The liquid should take up not much, about 1/3, not more than half of the dish. Cover the mold with foil, wrap the edges, make a couple of small cuts in it to let the steam out.
8. Put in a preheated oven to bake at 120 degrees for 5 hours. Then take out the dish, increase the temperature to 200 degrees, remove the foil and bake for another 20 minutes. Remove the leg of lamb from the oven and set the meat aside for 15 minutes.
9. Transfer the leg to a flat dish, cut the meat into thin plates. Serve the dish with vegetables, fresh or pickled, and boiled potatoes.

Bon Appetit!

Oven-baked leg of lamb with quince

Sweet quince is caramelized on meat and gives the dish a harmonious taste and juiciness.This fruit is very healthy, so we use it not only for baking, but also serve quince puree on the table along with meat. Cooking is not difficult, but the result will be very pleasing.

Ingredients:

• Leg of lamb - 1 pc. (1.5 kg)
• White onion (medium) - 2 pcs.
• Bay leaf - 2-3 pcs.
• Fresh cardamom - 8 pods
• Ripe quince - 2 pcs.
• Salt - ½ tsp
• Black pepper - ½ tsp.
• Vegetable oil - 3-4 tbsp. l.

Cooking process:

1. Peel the onion, wash under running water and cut into 6-8 slices. Cut a ripe yellow quince in half, cut the core and cut the quince into slices, you do not need to remove the skin from the fruit. Remove the husks from the cardamom, or for a stronger flavor, you can grind it whole in a mortar.
2. If the meat is clean, you do not need to wash it again. It is enough to scrape off the fat, cut the films and remove the vein, it is important that the meat does not have an unpleasant odor.
3. Line the tin with foil to cook evenly. First, lay out a layer of half the prepared onion, spices and salt. On it - leg of lamb and the remaining onion with spices and cover the dish with quince slices. Pour water around the edge so that it fills 1/3 of the mold.
4. Cover with a lid or foil and bake in an oven heated to 160 degrees for 1.5-3 hours, depending on the thickness of the meat and the age of the animal. After 1.5 hours, check the doneness with a fork or toothpick. The meat should be soft, golden brown in color. The lid can be removed 10 minutes before cooking and pour over the allocated juice to form a crust.
5. You will also learn about the readiness of the meat by the unforgettable intoxicating aroma that will fill your entire home. Put the quince in a blender, chop in mashed potatoes and put in a separate dish, serve with the sliced ​​meat.
6. You can additionally cook potatoes, mashed potatoes, porridge or pasta for garnish.

Enjoy your meal!