Lamb stewed in the oven. Lamb with vegetables - simple and delicious! The best recipes for cooking lamb with vegetables Lamb dishes with vegetables in the oven

Lamb in the oven is a dish that is not usually prepared on a weekday. They try to serve it exclusively for the festive table, captivating guests not only with its taste, appetizing appearance, but also with the aroma of the cooked meat. In cooking lamb, one of the important points is choosing the right marinade, because it is thanks to it that the lamb will turn out juicy, soft and delicate in taste.

A well-chosen marinade can also drown out the specific smell of lamb meat, which many may find unpleasant. That is why, before putting the lamb in the oven, it needs to be thoroughly marinated. Red wine, beer, vinegar, onions, garlic, etc. are used for the marinade. In combination with certain spices (rosemary, pepper, cilantro, oregano and others), you can not only get rid of the smell, but also give the lamb a masterpiece taste. Such subtleties depend solely on the specific recipe.

To cook lamb in the oven, use the same meat as for similar pork and beef dishes. Most often, the choice is made on sirloin, ribs, or even use lamb on the bone. Lamb should be baked in the oven for 40 minutes to 1 hour 45 minutes.

If desired, lamb can be baked in the oven either as whole steaks or in small pieces. Cooking methods also vary: in a pot, in a sleeve, in foil, or on skewers in the form of a kebab. Ready meat is served with side dishes, fresh vegetables, herbs and sauces.

Lamb in the oven in a pot with vegetables

You should cook lamb with vegetables in cases where you specifically want to not only prepare something delicious for dinner, but also preserve as much as possible all the beneficial properties of the products you cook from. This effect is achieved thanks to the cooking method, in which the components of the dish simmer in their own juices.

Ingredients:

700 g lamb
500 g potatoes
4 tomatoes
2 eggplants
2 carrots
2 onions
4 cloves garlic
100 g butter
Greenery
Spices

Cooking method:

Wash the lamb and cut into cubes.
We cut all the vegetables in the same way, with the exception of tomatoes, we cut them into slices.
Place the eggplants in a bowl of cold, lightly salted water and leave for 10 minutes.
Place some lamb on the bottom of the pot, garlic on top, add salt and spices to taste.
We alternate layers of meat and vegetables, with the exception of tomatoes.
Fill the pots with boiling water so that it slightly covers their contents.
Place butter on top of each pot.
Place the lamb in the oven for 1.5-2 hours at 180 degrees. The time depends on the “oldness” of the meat.
A quarter of an hour before the end of cooking, add tomatoes and herbs to the pots.

Lamb in the oven with potatoes

This time we will use lamb ribs, and I assure you they will turn out juicy and soft, just like potatoes. We serve the dish to the table in portioned pieces, so that each of the tasters gets both a rib and ready-made potato wedges.

Ingredients:

1 kg lamb ribs
2 onions
2 kg potatoes
3 tbsp. l. vegetable oil
3 bay leaves
2 pinches of oregano
Spices for meat
Pepper

Cooking method:

Wash the lamb, dry it with a paper towel and cut it into pieces.
Rub the meat with spices, salt and pepper, then leave for a quarter of an hour.
Peel the vegetables and cut the potatoes into pieces and the onion into half rings. Then add salt and mix together.
Place vegetables in one layer on a baking sheet greased with vegetable oil.
Place pieces of lamb on a bed of vegetables and sprinkle with oregano.
For taste and smell, place a bay leaf on top.
Bake lamb ribs for 45 minutes. Cooking temperature 200 degrees.

Tender lamb baked in foil in the oven

Any meat baked in foil acquires an incomparable taste, and lamb in the oven will not be an exception. The main thing is not to forget about a simple culinary trick: half an hour before the end of cooking, remove the foil and pour the resulting juice over the meat from time to time.

Ingredients:

900 g lamb
1 onion
3 carrots
1 sprig rosemary
100 ml red wine
1 tsp. cumin
2 tsp. coriander
Pepper

Cooking method:

Let's prepare the seasoning mixture. Place cumin and coriander in a mortar and knead them thoroughly.
Then add salt and ground black pepper to them.
Dry the washed lamb and rub with the prepared spice mixture.
We break a sprig of rosemary and carefully insert it in several places, directly into the meat.
Transfer the lamb to a deep bowl and pour in the wine.
Cover it with cling film and place it in the refrigerator to marinate for 2 hours.
Peel, wash and chop the vegetables. Place them on the bottom of the mold, and place the lamb on top of them.
Wrap the pan in foil and place in an oven preheated to 220 degrees. Cooking time 1.5 hours.
30 minutes before the end, remove the foil and finish cooking the meat at a temperature of 180 degrees, pouring juice over it from time to time.

Lamb in the oven, baked in the sleeve

The beauty of baking meat in a sleeve is that all the juice envelops the lamb during cooking, thereby creating an incredible culinary masterpiece. The recipe is simple, understandable and accessible, so it is suitable for all novice cooks.

Ingredients:

1.5 kg lamb
Sleeve
Bay leaf
Coriander
2 sprigs of cloves
Ground black pepper
Allspice
Marjoram

Cooking method:

Pour water into a deep bowl, put it on the fire and bring to a boil.
Then add allspice, black pepper, bay leaf, herbs, coriander, cloves and spices to the water. Add salt so that the water is sufficiently salty.
We wash the lamb in water and dry it with paper napkins.
Place the meat in cooled water with spices, so that it completely covers it, and put it in the refrigerator for 24 hours.
After a day, transfer the lamb to the sleeve, sprinkle with bay leaves and spices to taste.
We wrap the sleeve and place it on a baking sheet.
Place in the oven to bake for 1 hour at 180 degrees.
After 60 minutes, open the sleeve, pour the resulting juice over the meat and let it cool.

Now you know how to cook lamb in the oven. Bon appetit!

Lamb in the oven is an undeniable favorite of most meat dishes that are prepared in this way. It can be baked either on its own or in combination with vegetables, which will save you from having to think extra about the side dish. Finally, I want to give a few tips so that your lamb in the oven turns out delicious the first time:
Keep in mind, young lamb meat is best for cooking;
Experiment with seasonings, herbs and spices. Thus, the aroma and taste of the finished dish can be changed beyond recognition an infinite number of times;
Baste the meat with the fat that forms during baking, this will insure the lamb from drying out;
The readiness of the meat is checked by making an incision. If the juice is red or pink, then the meat is still raw; if it is transparent, then you can take it out.

17.10.2018

In our country, lamb tenderloin is not very popular. Housewives are increasingly choosing poultry, pork or beef tenderloin. And this is due to the fact that cooking lamb has features and tricks that you need to know. In today's article we discuss how to cook lamb with vegetables in the oven. Recipes for the best dishes especially for you.

Have you ever tried aromatic, hearty and incredibly tasty lamb stew with vegetables? As practice shows, preparing such a dish is not at all difficult, but there are still some peculiarities. This primarily concerns meat processing. It's no secret that lamb tenderloin has a specific smell, which can only be gotten rid of by soaking in a vinegar-salt solution or marinating.

On a note! Lamb soup with vegetables is prepared in almost the same way. You need to add more broth to the dish.

Ingredients:

lamb tenderloin – 300 g;
potato tubers – 300 g;
salt;
onion - 1 head;
carrots - 1 root vegetable;
refined sunflower seed oil – 50 ml.

Preparation:

Learning to cook canakhi

Legends can be made about the dishes of Georgian cuisine. Spicy, sweet and sour, aromatic. Simply delicious! We invite you to prepare an unusual dish, which in Georgia is called chanakhi. The base is lamb tenderloin. Vegetables and dried herbs add additional flavor to the meat.

On a note! Lamb with layers of vegetables is cooked on average for 1-1.5 hours. It all depends on the age of the lamb. Lamb meat cooks much faster.

Ingredients:

lamb tenderloin with fat layers – 1 kg;
large fresh tomatoes – 4 pieces;
medium-sized potato root vegetables - 4-5 pieces;
eggplants – 4 pieces;
tomato juice – 1 glass;
onion – 2 heads;
fresh parsley - 1 bunch;
salt;
dried herbs and a mixture of ground peppers.

Preparation:

If you doubt the age of the selected meat, it is better to fill it with filtered water. Add a little table vinegar and salt. Leave it like this overnight and then rinse thoroughly with running water.
Cut the lamb tenderloin into portions and place in clay pots. You can use ceramic portion dishes.
We wash the peeled potato tubers, dry them and cut them into cubes.
Spread the chopped potatoes over the lamb.
Cut off the stems of the eggplants and wash the vegetables. We remove the seeds, because they contain solanine, which gives the vegetable bitterness, and chop the pulp into cubes. This will be the next layer.
Peel the onion and cut into half rings. Place chopped onions on top of the eggplants and season with salt.
Remove the skin from fresh tomatoes and chop the pulp. Add tomatoes to pots.
Finely chop the parsley with a knife and add to the clay pots.
Pour tomato juice over everything and place the dish in the oven.
We will bake at a temperature of 180-190° for 1 hour. We record the time from the moment the tomato juice boils.

Conquering Tajik cuisine

Caucasian cuisine is famous for its delicious lamb dishes. We bring to your attention a treat with the original name kabobi. Tajik chefs prepare this delicious dish. It's time for you to try and create something similar in your kitchen.

On a note! To make the meat softer and more flavorful, lamb is often cooked in beer with vegetables. You can use other marinades, for example, milk marinades.

Ingredients:

sweet peppers – 2 pieces;
lamb tenderloin – 900 g;
onion - 1 head;
white cabbage – 200 g;
quince – 300 g;
eggplant – 1 piece;
carrots - 1 root vegetable;
fresh tomatoes – 2 pieces;
refined sunflower seed oil – 40 ml;
salt;
garlic cloves – 4 pieces;
greens – 1 bunch;
a mixture of ground peppers.

Preparation:

Wash the freshly frozen lamb tenderloin thoroughly with running water. Dry with paper towels and cut into medium-sized pieces.
Pour refined sunflower seed oil into a cauldron or roasting pan.
When the oil is hot, add the lamb pieces and fry over maximum heat until golden brown.
Add a little salt and a mixture of ground peppers.
Peel the onion, chop into quarters of rings and add to the cauldron with lamb.
Fry for about 5-7 minutes and add hot water. Add a little water, literally 50-70 ml.
Cover the cauldron with a lid and simmer the lamb over low heat for half an hour.
Meanwhile, peel potato tubers, eggplants, quinces and sweet peppers.
Cut all vegetables and quince into cubes.
Shred white cabbage into strips.
Place vegetables in a cauldron. You can do this in layers or mix everything well.
Pour boiling water over fresh tomatoes and then immediately rinse with chilled water.
Remove the skin and cut the tomato pulp into slices. Place tomatoes on top.
Cover everything with a lid and place the roasting pan or cauldron in the oven, preheated to a temperature threshold of 200°.
You need to simmer the lamb with vegetables for at least 40-50 minutes.

Lamb dishes are ideal for true connoisseurs of original tastes. As a rule, the most delicious meat is the one cooked over charcoal. But if it is not possible to roast meat over an open fire, then lamb in the oven turns out no less tasty and aromatic. If you managed to get milk lamb meat, then you have every chance of preparing not just a meat dish, but a real culinary masterpiece.

To make the lamb juicy and not repulsive with its specific taste, it is better to marinate the meat and use foil for baking. This is the only way you will get an amazing dish with a delicious aroma. So, here is lamb in foil. Write down the recipe!

Ingredients:

Lamb weighing 1.5 kg;
two onions;
1 tsp. wine vinegar.

Cooking method:

1. First of all, we will marinate the lamb; to do this, you need to make not too deep cuts in it and fill them with a mixture of chopped garlic and bay leaf. Then rub the piece with any spices of your choice.
2. In a bowl, combine olive oil with vinegar and add some herbs. Lubricate the lamb with the spicy marinade.
3. Place onion rings on a sheet of foil and meat on top. We wrap it and first leave it in the refrigerator for four hours, and then in the oven for three hours.

Cook in a large piece on a baking sheet

To bake whole lamb, you can take the pulp, or better yet, a rack of young lamb. For spices, use rosemary and rhubarb. You will get a festive dish with notes of French Provençal herbs.

Ingredients:

Rack of lamb;
a glass of red wine;
half a cup of brown sugar;
three tablespoons of olive oil;
five cloves of garlic;
220 g rhubarb;
five heads of sweet onions (shallots);
two branches of rosemary.

Cooking method:

1. First, make caramel in a frying pan from sugar and half a glass of water. Then pour in the wine and after the drink has reduced by half, remove it from the stove.
2. Heat the oil in a frying pan and saute the garlic slices with rosemary sprigs in it. In a few minutes you will feel the amazing aroma of seasonings, which means you can lay out the meat and fry it until it is a beautiful shade.
3. Transfer the fried rack to a baking sheet and bake for half an hour (temperature 180°C).
4. Fry the onion boats in the same spicy oil, then add the rhubarb strips, pour in the wine mixture and simmer the sauce until thick.
5. Serve the baked rack of lamb with aromatic sauce.

Baking recipe in the sleeve

You can cook delicious lamb in the culinary sleeve. But before moving on to the cooking process itself, use our recommendations.

Place the meat in water with a tablespoon of salt and the juice of one lemon, and leave overnight. This will make the lamb more tender.

Lamb baked in a sleeve with dried apricots turns out to be incredibly tasty; such dried fruits only increase the refinement of the taste of the meat.

Ingredients:

Mutton;
dried apricots;
two cloves of garlic;
60 ml white semi-sweet wine.

Cooking method:

1. Rub the lamb meat with any spices, chopped garlic and pour wine over it. If you took our advice and soaked the meat in a salty solution with lemon, then you no longer need to salt the meat. We forget about meat for two hours.
2. Make cuts on the lamb to put pieces of dried apricots into them.
3. Place the stuffed meat in the sleeve and bake for 40 minutes (temperature 200°C).

Baked lamb in soy sauce

Not all gourmets prefer lamb, but if you know how to properly cook lamb in the oven, such a meat dish can easily become your favorite.

The main thing is to choose a marinade that will not spoil the dish, but will bring it to perfection.

Ingredients:

Mutton;
five small onions;
six cloves of garlic;
two branches each of rosemary and thyme;
soy sauce;
paprika, bay leaf;
olive oil.

Cooking method:

1. Take a medium-sized piece of lamb and marinate it in a mixture of oil, soy seasoning, chopped garlic, paprika and thyme.
2. You can bake the meat in the sleeve; to do this, put onion rings in a bag, distribute the lamb with rosemary sprigs and bay leaves on top.
3. Cook the meat for 1.5 hours at 200°C. 15 minutes before the end of the process, the sleeve can be cut to obtain an appetizing crust on the surface of the meat.

With potatoes and garlic

Preparing a festive lamb dish is quite simple. To do this, it is better to take a leg of lamb, and with it potatoes and garlic, as well as some herbs for flavor.

Ingredients:

Leg of lamb;
two heads of garlic;
potato;
lemon;
1 tsp each dried thyme and oregano;
two to three tablespoons of olive oil.

Cooking method:

1. Place the leg of lamb on a baking sheet, make several punctures in it and fill them with garlic cloves.
2. Place potato and garlic slices around the meat, pour oil, squeezed lemon juice, spices and herbs over everything. Pour in a little hot water and start baking the lamb and potatoes, first for 15 minutes at 220 degrees, and then for an hour at 190°C.
3. After this time, stir the potatoes, turn the leg over, sprinkle with herbs again, pour in water and bake for another half hour.

With lemon, thyme and mustard

A real delicacy can be prepared from young lamb meat. Thanks to herbs and marinade, the meat turns out tasty, tender and appetizing.

Ingredients:

1. Lamb loin.
2. Five tablespoons of ghee.
3. 1 tsp. Dijon mustard and fresh thyme.
4. Two pinches of lemon zest.

Cooking method:

1. For the marinade, mix oil, zest, mustard, dried herbs and salt. Carefully rub the loin, cut into portions, and leave for six hours.
2. Place a baking sheet with foil on the lower level of the oven, and place the meat on the wire rack.
3. Fry the lamb for half an hour, turning the pieces over from time to time.

Lamb in a pot in the oven

You can cook many delicious meat dishes in pots, including lamb with vegetables, cereals or dried fruits.

Ingredients:

Lamb (pulp);
several cloves of garlic;
160 ml meat broth;
coriander, thyme, rosemary, oregano;
five tomatoes;
blend of peppers

Cooking method:

1. Cut the lamb into small pieces and fry for eight minutes in a frying pan with a small amount of oil.
2. Place the meat in pots, sprinkle it with a mixture of dried herbs and chopped garlic, cover with tomato slices and add chopped herbs if desired.
3. Cover the pots and simmer the dish for two hours (temperature 180°C).

How to cook with vegetables

If you decide to cook lamb, then bake it in the oven along with vegetables. The meat turns out juicy, and the dish itself is bright and truly festive.

Ingredients:

Mutton;
three potato tubers;
carrots and onions;
three tomatoes.

Cooking method:

1. Sprinkle the lamb with salt, pepper and other spices of your choice.
2. Cut the potatoes into four wedges, tomatoes into small pieces.
3. Place the meat in the form, distribute the vegetables around it, sprinkle the ingredients with oil, add a few more spices and herbs.
4. Bake the food for 1.5 hours. You can cover the lamb with foil and remove it 15 minutes before it’s ready. This way the meat won’t burn and it will turn out juicy with an appetizing crust.

You can also bake lamb in a baking oven; the meat will be soaked in the juices of the vegetables and will turn out even more tender and soft.
To prepare a truly delicious lamb dish, you will need young lamb meat (up to three months). Such a product is not only more delicate, but also does not have such a specific odor and is rich in nucleic acid, which is necessary for our health. If you couldn’t find young meat, then you can buy lamb no older than 18 months. Of course, such meat already has a smell, but a properly selected marinade and spices will help get rid of it. And most importantly, choose only fresh product for cooking.

Lamb in the European part of Russia is not as popular as pork or beef, and it’s completely in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty and very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Lamb: 1.5 kg
Dry spices: 20 g
Salt: 10 g
Soy sauce: 50 g
Garlic: 1/2 large head
Fresh tomatoes: 50 g
Mustard: 10 g
Lemon juice: 2 tsp.

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern housewife is lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

Lamb – 1.5-2 kg.
Coarse salt – 1 tbsp. l.
Dijon mustard (beans) – 2 tsp.
Herbs de Provence spices – 1/2 tsp.

Technology:

Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
Grind the spices into powder (or take ready-made ground ones), mix with salt.
Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

Lamb (lean fillet) – 800 gr.
Onions – 1-2 pcs.
Potatoes – 12-15 pcs.
Garlic – 1 head.
Carrots – 2 pcs.
Vegetable oil – 100 ml.
Butter – 50 gr.
Cheese – 100 gr.
Spices (to the hostess’s taste), salt.
Water.

Technology:

You need to start with lamb, ideally it should be chilled, but you can also use frozen. Rinse the meat, dry with paper towels, cut into cubes.
Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
Heat a frying pan with vegetable oil, put the meat cubes in it, and fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another frying pan.
Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Place in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
Add salt, add spices, add a cube of butter. Add heated water, close the lids and place in the oven.
Cooking time is about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered a fairly fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baked, a golden brown crust is formed, making the dish very appetizing.

Products:

Lamb – 1.5 kg.
Potatoes – 7-10 pcs.
Garlic – 4 cloves.
Olive oil (can be replaced with vegetable oil).
Rosemary and thyme, salt
Dry white wine – 100 ml.

Technology:

Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
Clean the meat from films and excess fat, rinse, and make deep cuts.
Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate and distribute the potatoes around. Sprinkle generously with herbs and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. It is worth trying to cook meat according to the following recipe.

Products:

Lamb – 500 gr.
Potatoes – 6-7 pcs.
Carrots – 2-3 pcs.
Onions – 2-4 pcs.
Tomatoes – 3-4 pcs.
Eggplant – 1 pc.
Vegetable oil.
Salt and spices, including hot and allspice, thyme, rosemary.
Water – ½ tbsp.

Technology:

Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

Onions – 1 pc.
Garlic – 1 head.
Chili pepper – 2 small pods.
Zira – 1 tsp.
Thyme, rosemary - ½ tsp each.
Olive oil.
Soy sauce.

Technology:

Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
Mix with salt, spices, olive oil and soy sauce.
Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

If I see good, young lamb, I can’t pass it by and always buy it. Today I cooked lamb stewed in the oven according to a new recipe, which I really liked. I had green beans as a side dish. It turned out amazingly delicious! Be sure to try it!

So, to prepare lamb stewed in the oven, we will need:

lamb - 1 kg;

onions - 2 pcs.;

green beans (can be frozen) - 500 g optional

tomato paste - 3 tbsp. l.

For the marinade:

olive or vegetable) oil - 5 tbsp. l.;

zira - 1 tsp;

garlic - 5 cloves;

lemon juice - from 1/2 lemon;

salt, pepper - to taste.

For the spice mixture:

allspice - 5 pcs.;

cinnamon - 0.5 tsp;

sugar - to taste.

Wash the lamb.

Let's prepare the marinade for the lamb. To do this, take cumin and crush it in a mortar.

Squeeze lemon juice into the resulting mixture, add salt and pepper, and stir.

Our lamb marinade is ready.

Place the lamb in the resulting marinade for 30 minutes or more).

Fry lamb with onions for 10 minutes.

Crush the allspice grains in a mortar and add ground cinnamon to them.

Add this spice mixture to the pan with the lamb and onions. Stir and cook for another 10 minutes.

Bring to a boil, boil for 5 minutes, and then place in the oven, preheated to 160 degrees for 2 hours, cover the pan with a lid). At this stage, add sugar to taste. After 2 hours, remove the pan with stewed lamb from the oven.

If you do not add green beans to the lamb, then continue cooking the meat in the oven for another 20-25 minutes. So, there is no need to defrost frozen green beans) add them to the pan with the stewed lamb.

Stir the beans with the gravy, increase the oven temperature to 200 degrees and return the pan to the oven for another 20 minutes. At this stage, do not cover the lamb and beans with a lid.

In 20 minutes our dish is ready.

You can take the most delicious stewed lamb out of the oven and place it on plates. Try it, the dish turns out simply amazing!

Bon appetit!