What to cook from lamb is easy and quick. Lamb recipes with photos - cooking for men. Stewed lamb with vegetables

Which part of the carcass should I take?

Most often used:

● The hindquarter is the leg or ham. You can make juicy shish kebab from it.

● Bone-in loin is the most affordable option. The loin is baked after being chopped into pieces.

● Lumbar part - it is also willingly sent to the coals. The taste is difficult to describe - you have to try it. Features: presence of bones, tender meat.

There is also tenderloin, but it is not prepared so often, because this option is practically not found in markets and stores.

How to properly cook odorless lamb

First you need to figure out what gives it. And most often the reason for the specific aroma is surface fat, so we clean it off. But if the smell remains, use our tips:

● You can soak the purchased piece in milk. To do this, we will prepare a “milk bath” and place the meat in it for a couple of hours or overnight.

● Another option is soaking in marinade with herbs (cumin, coriander, rosemary, oregano).

● Milk can be replaced with kefir or vinegar. But if you are going to soak the lamb in the latter, do not forget about it - otherwise your ham will become dry and tough.

That's all - we got rid of the smell, all that remains is to learn those culinary subtleties that we talked about. Let's start with the right marinade.

Secrets of marinating

It's up to you to decide whether to do it or not. If you get a good piece without an unpleasant smell, tender and juicy, you can skip this step. If you have something tough in front of you, it is better to invite such a ram to bathe in a fragrant dressing. It should last from 3 to 5 hours.

If you come across a soft piece, you can leave only the minimum that allows the flavor to reveal itself - spices (rosemary, thyme, saffron, mint, ginger). They should be added at the very end, so that guests first feel the unique main ingredient and only then the trail of herbs.

How to cook lamb on the grill

● First tip: wait for the red coals. But do not expose your leg, steaks, ribs or shish kebab to them - at this temperature they will quickly turn into black soles. So our main task is to turn the pieces as often as possible so that they do not have time to burn.

● Maximum roasting time – 10 minutes. If you want a different degree of doneness (driier meat), remove the coals by moving them to the side and continue cooking the main picnic dish in the heat that remains.

It’s one thing if we cook lamb over a fire, and quite another thing if we cook it on the grill. A subtle smoky aroma that tickles the nostrils, an unforgettable atmosphere, convenient temperature control, and heat retention under the dome - this is what makes the Kamado Joe kamado an ideal option for creating your culinary masterpieces.

What to do if you have leftover meat

The following story often happens: they bought too many pieces, and only one or two were left. Where should I put them? We answer:

● You can prepare a fragrant and rich soup with potatoes, ribs, and onions. If the ingredients are too few for your liking, add homemade cereal or noodles to the hot pot. It turns out tasty and satisfying. The guests are happy, you have discovered a new recipe.

● You can make a warm salad. To do this, chop the meat into thin slices, fry on the grill, add cherry tomatoes cut in half, red onion half rings, boiled potatoes and baked eggplants, diced. Dressing – olive oil and favorite spices. Fresh herbs won't hurt either.

Here's what you can cook from lamb with vegetables - more than enough tasty and satisfying, the photos won't let you lie.

Garnish

A win-win side dish is baked vegetables and rice. The ideal option is crumbly pilaf with dried fruits - raisins, prunes and dried apricots. You can offer your guests delicious kebabs of champignons, tomatoes, zucchini and eggplant. But do not forget that nothing should overshadow the taste of the meat.

We have already talked about what the marinade should be like and what nuances should be taken into account. Now let's talk about how to properly cook lamb (namely leg) at home on the grill.

Fry or bake

So, the first method is classic roasting. We don't need a burnt ham - we turn it over often, preventing the brown crust from turning black. The peculiarity of this option is that you can immediately cut off the finished layers and place them on a plate.

The second method is baking in foil. Here you won’t be able to try a piece quickly - you’ll have to wait. The recipe is simple: first marinate the meat, then wrap it in foil (2-3 layers), before pouring the remaining marinade onto the leg of lamb. It should be cooked over hot coals, remembering to turn it over. Baking can take up to half an hour - depending on the age of the animal and the size of the ham. Afterwards, you need to unfold the foil and fry our lamb until golden brown.

The best side dish for this dish is juicy grilled eggplant.

Recipes

With rosemary and mint

For the meat we will need parsley, mint, rosemary, a few cloves of garlic, 2 tbsp. vegetable oil for marinade, ground red or black pepper and salt - to taste.

The cooking process is simple: first chop the herbs (mint, rosemary, parsley), then crush the garlic and combine the prepared ingredients with oil, not forgetting to add pepper. We leave the lamb in this aromatic marinade for a maximum of 15 minutes - this time is enough for our piece to be soaked. Then we transfer it to the grill, fry for a couple of minutes on one side, add salt, turn over and wait for the other side to brown.

Appetizing steaks

Among our recipes with photos describing how to cook delicious grilled lamb, there is also a juicy steak. To prepare this dish we will need ready-made portions, a teaspoon of cumin, a little coriander, pepper and coarse salt.

Grind the spices in a mortar and combine them with pepper and salt. Rub the resulting mixture onto the meat and leave for 20 minutes. Then put it on the grill and fry until done, remembering to turn it over. Serve with herbs - parsley, cilantro.

In a spicy marinade

In addition to the lamb itself, we will need wine (white and red), wine sauce, olive oil, rosemary, thyme and pepper, cloves, a couple of red onions for the marinade and 4 more for the sauce, lemon, dill.

First we prepare the dressing. To do this, combine finely chopped onions with red wine, vinegar and oil, add herbs, pepper, and cloves to them. Mix the resulting mixture thoroughly. Place the meat into it, previously cleared of fat and films, washed and cut into portions up to 2 cm thick, and leave it for 3 hours. An hour before cooking over an open fire, take out our lamb and let it warm up to room temperature. Afterwards we prepare the sauce: finely chop the onion, sprinkle it with pepper and salt, crush it with a pestle, add a mixture of lemon juice heated over the fire with white wine, and dill. Fry the pieces for 5 minutes on each side and serve them with sauce and halved cherry tomatoes.

With herbs (in foil)

We will need ham, garlic, thyme, rosemary, mint leaves, olive oil, pepper and salt. We make shallow cuts in the leg of lamb entrusted to us, put garlic and herbs there, pour oil over the meat, rub with salt and pepper. Then wrap the piece in foil and place it on a wire rack for one to two hours (depending on the size). Don't forget to turn the package over. Then we put it on a plate, unwrap it and cut it into pieces. The ideal side dish is baked potatoes.

Now watch the video and cook lamb according to the rules - without an unpleasant odor, tasty, without overcooking on the grill:

This meat should be eaten hot - piping hot. Invite guests for a picnic, prepare kamado and the necessary ingredients - surprise those who have always refused the most tender ham because of its fat content or unpleasant smell. And don’t forget – creating culinary masterpieces is easy when you know what to do.

In this article, we did not tell you how to cook lamb over a fire, because we have a grill and recipes for it - especially for those who appreciate the taste of smoke and the crackle of burning coals. Even heat and bon appetit!

To make lamb ribs very tasty, you need to cut them, sprinkle with salt and pepper, season with spices, and marinate a little. Next, the prepared ribs are thoroughly fried in a frying pan until golden brown, covered with a large amount of onions, and simmered under a closed lid for about an hour until the onion is completely dissolved and the lamb becomes easy to remove from the ribs.

Recipe for roasted leg of lamb in the oven. The leg of a young lamb is cleaned, marinated in herbs and spices, stuffed with carrots and garlic, wrapped in foil and baked until fully cooked in the oven.

Lamb cutlet recipe. I don’t know why lamb cutlets are not as common as cutlets made from, say, chicken or pork. As it turned out, lamb cutlets turn out to be very juicy and tasty, which anyone can easily verify by simply preparing this dish according to the recipe described. Well, step-by-step photographs of this dish will help you!

Recipe for cooking lamb's head. The dish is very simple, although it takes a very long time to prepare. We take a cleaned sheep head, cook it with vegetables for a long, long time (according to my calculations, it took me more than four hours), serve the whole boiled head with horseradish and mustard, along with a bowl of aromatic and rich brew. It turns out to be a very tasty anti-hangover dish!

A photograph of a lamb loin first fried in a frying pan and then baked in the oven with potatoes. The dish is prepared very quickly and simply. To do this, we need to prepare garlic oil (mix crushed garlic, rosemary and black pepper in vegetable oil), fry the loin in a hot frying pan until a beautiful golden brown crust appears, fry in the same oil where the lamb and potatoes were cooked. As soon as the products are prepared, we place both the potatoes and the meat on a baking sheet, pour aromatic oil over the whole thing, and bake the loin in the oven until fully cooked for 12-15 minutes.

Photo of pilaf, for the preparation of which this time lamb ribs were used. This was my first experience, but I have to admit that it turned out simply incredibly tasty! It is prepared almost the same as regular pilaf: heat the oil, fry the ribs, add onions, carrots, spices, and cook zirvak. Next, add the rice and simmer it under the lid until the pilaf is ready. The rice turned out to be crumbly, the ribs were so soft that they literally fell off the bones, and the aroma cannot be described in words at all, you have to cook it to appreciate it! I posted a step-by-step recipe for my pilaf with lamb ribs here.

Photo of the Uyghur lagman I prepared, which I decided to make for many years due to the lack of “the only correct” and perfect recipe for this dish. From sources that more or less deserved respect, I only learned that lagman is a dish widespread in Central Asia, which has Uyghur, Uzbek, Dungan and Tajik varieties, which do not seem to differ fundamentally, but differ in the composition of the products, gravy liquid and characteristics preparing noodles (pulled, chopped, etc.). Lagman consists of two main parts: The first part is noodles (chuzma), the second is vaja, which gives the lagman its main taste and aroma. When I finally realized that some correct recipe for lagman simply does not exist in nature, I prepared the lagman shown in the photo.

This is a photo of the lula kebab I cooked at the dacha. The very idea of preparing this wonderful dish originated a long time ago, but I was able to realize it only after I had a birch chock at my disposal, which I needed so much for manually chopping real minced meat for lula kebab (for which I use two meat hatchets). To prepare the lula kebab shown in the photo, I bought the hind leg of a young lamb and a solid piece of fat tail; the meat was manually chopped with hatchets into minced meat, then combined with finely chopped fat tail and onions, cut into small cubes. Next, all the minced ingredients for lula kebab were kneaded very carefully and for a very long time (about 20 minutes) until a viscous substance was obtained, from which sausages were formed on skewers. Next, the lula kebab was baked on the grill until fully cooked. To be honest, when preparing lula kebab, I was very afraid that the meat would fall on the coals, but it seems that I did everything correctly, and everything worked out for me, and therefore, I am sharing a practice-tested recipe for lula kebab, which, moreover, , it turned out very tasty!

Photo of meat and potatoes that I cooked in a real cast iron cauldron, but on a gas stove. It was February, and in order not to freeze and not bother with the fire under the cauldron (and it would have to be maintained for about 2 hours, which would not be very easy for winter at minus 25-30), I used a gas stove. So, I set a cast-iron cauldron on gas, heated vegetable oil in it, then fried the potatoes and meat until golden brown, after which I put the potatoes and meat back into the cauldron, closed it with a lid and baked it with coarsely chopped onions and garlic for about an hour and a half. What you see in the photo is exactly what I got in the end. It was very tasty, and most importantly, this recipe for potatoes with meat is very simple.

Photo of beshbarmak, or rather its Kazakh variety (et). Well, of course, I couldn’t find kazy or shuzhuk at all in our market, but I was lucky enough to find a small piece of horse meat. Lamb, beef and horse meat are boiled in a cauldron for about two and a half hours. While the meat was boiling, I kneaded the stiff dough from which the noodles (diamonds) were made. The boiled diamonds were poured with the fat skimmed from the meat broth, after which the meat, previously stewed with onions and young garlic stalks, was laid out on the noodles. I won’t go so far as to say that I have created a recipe for a mega original and authentic dish, but it turned out really very tasty!

Photo of lamb stewed in wine. One day I had pieces of very fresh lamb at my disposal, and I wanted to not only cook them, but to make something very tasty and unearthly. Well, what could be better than well-cooked meat stewed in wine? Well, you can see the result for yourself. I took pieces of lamb, fried them until golden brown, then stewed them briefly with onions and carrots, added garlic, salt and spices, after which everything was stewed for a long time over low heat. As a result, the meat fell off the bones well, was very soft, tasty and literally melted in your mouth! Well, you can find out how to prepare this lamb dish with step-by-step photos here.

Photo of khinkali. The khinkali shown in the photograph were prepared from lamb and beef, the meat was chopped with a knife, and cilantro, parsley, mint and spices were added to the minced meat. After the khinkali were cooked in salted water, pieces of butter were added to them.

Photo of lamb, which I stewed along with vegetables at my friend’s dacha. Actually, there are no frills or hassles - we take good pieces of lamb (for example, loin, ribs or cutlets on the bone), quickly fry them on all sides in a cauldron, then generously sprinkle the fried lamb with chopped onions, close the lid and start simmering. Next we put carrots and tomatoes into the cauldron, add salt, add spices and that’s it! Our stewed lamb is completely ready; the meat is garnished with the vegetables it was cooked with. Well, a photo report of the preparation of what I just told you can be found here.

You won't believe it, but the photo shows lamb ribs that were stewed along with lamb pulp in a lot of onions. Excess fat is cut off from all parts of the meat, the ribs are cut and marinated in a Japanese marinade (I bought this marinade ready-made on my previous trips to the store), the meat is cut from the shoulder parts of the lamb, and the bones are sent to the ribs. Trimmed pieces of lamb meat are marinated in garlic and fresh tomatoes; Vegetables (onions, carrots, bell peppers, tomatoes) are fried in a cauldron WITHOUT OIL (to give them the appearance of baked vegetables); The ribs are fried in a cauldron, then pieces of trimmed lamb are sent to them, after which the meat is stewed with a lot of onions, and finally, vegetables fried without oil (except for tomatoes) are added to the almost completely cooked meat. This is roughly how I prepared this dish, intricate in all respects.

Some people don’t like lamb because of its specific taste and smell. But many of these people have simply never tried properly cooked lamb. How to cook such meat so that it turns out tasty?

What kind of meat is this?

Lamb is a fairly fatty meat, which, by the way, is superior in fat content to beef and even pork. And that’s why not everyone likes lamb dishes. But high calorie content is not the only thing that scares us away. The fact is that this meat has a very unusual smell. This is not to say that it is disgusting or very unpleasant, but still some do not use such a product precisely because of its characteristic “aroma”.

Most often, meat from individuals aged from 4 months to one year goes on sale. It was at this time that it had not yet acquired fat and veins, but had already acquired a characteristic aroma, which is mandatory for dishes made from this product.

Older meat (over a year old) is consumed only in a few eastern countries. If you prefer tender, odorless flesh, then choose milk lamb meat. Dairy lambs are those that still feed exclusively on milk and have no teeth.

How to choose?

So how to choose lamb? There are several important points that must be taken into account when purchasing:

Pay attention to the color of the meat. Typically, it ranges from light red to dark burgundy. Everything is simple here: the older the ram, the darker its meat. So if you prefer tender flesh, then choose lighter meat.
Fresh meat from dairy lambs can be called a seasonal product, since it is sold only during certain periods. The fact is that lambs are usually born at the beginning of the year, namely from January to March (this is due to the peculiarities of the structure and functioning of the sheep’s body). So if you are offered the most tender flesh of milk lamb in the summer, or even more so in the fall, then do not believe a single word of the seller, he is lying.
Try pressing the meat a little. If it is fresh, it will almost immediately return to its original form. But stale pulp will leave a dent.
The smell of lamb has a specific smell, but in no case should it be unpleasant. And dairy lambs, by the way, have practically no smell. If the smell is pungent, this may be a signal of improper slaughter or storage.
The bones of adult individuals should be white, and not gray or brown (color changes indicate diseases). And in lambs, the bones have a pink-bluish tint.
Inspect the fat. The consistency is more like wax, as it is quite dense and thick. The color of the fat may be milky or yellowish.
Inspect the cut of meat. It should be slightly damp, but not wet, much less slippery.

How to remove the smell?

If the smell of lamb is unpleasant to you, then you can try to remove it or at least make it less noticeable. Here are some useful tips:

Try marinating the meat. Spicy or acidic compounds are excellent for pickling, as they perfectly combat foreign odors. So, you can use tomato or pomegranate juice, adjika, soy sauce, vinegar, kefir and so on. But do not choose marinades that are too acidic, and also do not marinate the meat for too long, otherwise it will become hopelessly tough. Half an hour will be enough.
The smell comes from the fat, so remove it with a knife before cooking.
Wash the meat well with hot water.
Use seasonings. The aromas of some of them can drown out the smell of lamb.
Try soaking lamb in milk for an hour.

Features of preparing different parts of the carcass

How to cook delicious lamb? First of all, you need to choose the appropriate part of the carcass. Some useful tips for you:

The most tender and almost universal is the cut from the back or lower back. It can be baked in the oven, boiled, fried, stewed. Lamb cutlets are also delicious.
Ham is also suitable for almost any dish. There is a lot of meat and almost no fat. But if the ram was old, then the meat may be tough and stringy.
The brisket is the most stringy and fatty part, from which delicious pilafs and stews are made.
The neck can be put into soup and boiled or stewed for a long time.
Rib meat is fatty and tough, it is better to use it in soups or stew.
The knuckle will make it.
From the flank (the so-called thin abdominal wall with a large amount of connective tissue) you can prepare stews, rolls, and broths for dressing.
The shank (the lower part of the hind leg) is best used for making jellied meat.

What to cook?

We offer proven recipes.

Roast lamb

Try frying lamb in a frying pan. Here's what you'll need:

500 grams of lamb (the fatty part should be used);
1 onion;
black pepper and salt to taste.

Cooking method:

First, rinse the lamb thoroughly and cut into small portions.
Place the meat in a bowl, add salt and pepper, mix everything and leave for 15-20 minutes.
Heat vegetable oil in a frying pan and add lamb.
Cover the pan with a lid and simmer the meat for about 10-15 minutes.
Peel the onion and cut into half rings, add it to the meat.
Fry everything together over low heat, stirring occasionally.
When the meat is tender, turn off the heat.

Stewed lamb with vegetables

Try stewing lamb with vegetables in a cauldron, it’s very tasty! List of ingredients:

1.5-2 kilograms of lamb;
3-4 onions;
2-3 carrots;
3 young zucchini;
3-4 eggplants;
3-4 heads of garlic;
spices and salt to taste.

Cooking method:

First, peel and cut the onion into half rings. It is best to grate carrots on a coarse grater.
Pour oil (about 100 milliliters) into the bottom of the cauldron.
Simmer the carrots and onions in oil for about 5-7 minutes.
Rinse the lamb well and cut into small pieces and place in a cauldron. Simmer the meat with carrots and onions for about 20 minutes, stirring occasionally.
While the lamb is stewing, work on the eggplants and zucchini. Cut the eggplants into cubes and cover with cold salted water for 10 minutes, then drain in a colander. Cut the zucchini into small cubes.
Place the zucchini and eggplants in a cauldron and simmer everything together for 20 minutes.
Add spices and salt, simmer for another 10 minutes.
Peel the garlic from the top husk and, without dividing it into cloves, place it in a cauldron.
Cover the cauldron with a lid and leave on low heat for 1-1.5.
Then turn off the heat and leave the lamb and vegetables to steep (this will take at least an hour).
Ready!

Baked lamb

Prepare juicy and tasty lamb baked with spices in foil. To do this you will need:

2 kg of lamb (a whole ham is best);
3-4 tablespoons mustard;
100 grams of prunes;
5 cloves of garlic;
parsley;
spices (marjoram, basil, Provençal herbs, black pepper);
5 tablespoons of olive oil;
lemon;
salt to taste.

Cooking method:

Wash and dry the leg of lamb.
Squeeze the juice out of the lemon.
Peel and chop the garlic using a garlic press.
Wash the parsley and chop finely.
Mix spices in a bowl, add olive oil, salt, parsley, chopped garlic and lemon juice, mix everything thoroughly.
Rub the lamb with the resulting mixture and leave to marinate for several hours (or better yet, overnight).
Make several cuts in the ham and place the prunes in them.
Rub the lamb with mustard.
Wrap the ham in foil, place on a baking sheet and place in the oven, preheated to 190-200 degrees for about 1.5-2 hours (it all depends on the size of the ham and the age of the lamb).
Ready!

Cook lamb correctly and enjoy the taste of dishes made from this meat.

What do we usually imagine when talking about lamb? Well, yes, more often - pilaf and shish kebab. True, many people prefer other types of meat to it. Meanwhile, it is distinguished from them not only by its original taste. Let’s think about why Caucasians, read – long-livers, are happy to prepare appetizers and salads, soups, and main courses with lamb. Yes, yes, dietary meat, which supplies iron to the body, is healthy, although it has a specific taste. And you can cook delicious dishes from it. Before you start cooking, let's get acquainted with this type of meat, learn how to choose it, what secrets you need to know so that your family or guests enjoy your treats!

What can you cook from lamb?

Pilaf with lamb

All! Firstly, these are any methods, that is, we fry, steam, cook, bake, using frying pans, cauldrons, multicookers, fires, grills, etc. Secondly, we prepare salads, hot and cold appetizers, first and second courses, baked goods and etc.

Thirdly, we use recipes from any cuisine – from European to national:

Caucasian is known for its chic kebabs recipes with incredibly tasty sauces.
Uzbek will offer incomparably delicious pilaf.
Bulgarian is represented by aromatic yakhnia.
Moldavian became famous for lamb stuffed with liver and buckwheat, etc.

Of course, you should give preference to the meat of young lambs - light and with wax-colored fat. It doesn't have that specific smell and is softer. The meat is old, bright red, and no matter how much you cook it, it is a little tough.

Do not take frozen pieces. Press them with your finger, and if blood appears in the hole, look for another seller. This will not happen with fresh meat.

Look at the lard. If it is yellow, then you are being offered the meat of an old sheep. Because In a young person, the fat is elastic and light.

Pay attention to the size and color of the joints; do not take them if they are large and yellowish.

Preparing lamb for cooking

Minced lamb

This is the only case when the meat does not need to be washed . Wipe it with a paper napkin and that’s it. Simply, for example, when grinding for minced meat, remove everything that is not edible (tendons, films).
If you place it fat side down when frying, the dish will be very tender. . Don't like the specific taste? Soak the pieces in vodka, sprinkle cinnamon on the meat or pine nuts.
If you have frozen lamb, cook immediately after defrosting at room temperature. . Only fresh meat should be placed in the freezer, storing it at temperatures up to 5 degrees.

What cuts to choose for dishes?

To each his own:

They usually boil the neck and brisket.
Stew the knuckle and shoulder.
They use loin, leg or shoulder for kebabs.
Fried - ham.
Chops are made from sirloin.
They put the loin on the cutlets.

Types of marinades for lamb - how to make meat tastier?

If there is a marinade during cooking, the lamb will turn out softer and juicier. But you don’t need to keep the pieces in it for half an hour, as is the case with chicken, for example. An hour or more will be enough for a young lamb, but an old one needs to be marinated for 10-12 hours.

An excellent mixture is obtained from:

Mustard, olive oil, vinegar, garlic, mint and rosemary.
Made from olive oil and lemon juice.
Soy sauce and garlic.
Yogurt and cumin.
Yogurt, garlic and cardamom.
Olive oil with lime juice, oregano, chili and thyme.

You can keep the meat for kebabs for at least a day in a marinade made from onions, garlic, celery and allspice.

How long to cook lamb?

The main thing when cooking lamb meat is not to cook it for long, otherwise you will get a dry sole with a rubbery taste:

Grill - a special case, here you can get by in a few minutes.
Extinguishing - a small fire and a lot of liquid will require no more than half an hour.
Frying - medium roasting in the oven will take 15-20 minutes at a temperature of 245 degrees. In the pan, one or two turns are enough.

ATTENTION! Lamb fat instantly solidifies. Therefore, the meat is eaten immediately, washed down with something hot. In the case of soup, the fat can be trimmed off.

What side dishes go with lamb meat?

Sometimes this hearty and heavy meat is accompanied by enough vegetables – raw or stewed. And more greens, fresh tomatoes, radishes, baked eggplants, grilled bell peppers. In extreme cases, it could be new potatoes with fried onions and garlic, crumbly rice porridge.

Borscht, lula kebab, shish kebab, stew - these are what we love and what we can cook at any time. After all, a modern kitchen, equipped with various means, allows. Shall we begin?

Lula lamb kebab - step-by-step preparation with photos

Yes, we don’t have a fire on which it is customary to cook this dish, but it doesn’t matter. There is a stove and a frying pan, or a multicooker, that is, any appliance suitable for frying. The main thing is that it turns out delicious!

Ingredients:

Lamb – 0.5 kg
Pork lard – 100 g
Onion – 2 pcs.
Greens - a bunch
Bell pepper – 70g
Eggs – 1 pc.
Spices - to taste
Salt - to taste
Vegetable oil - for frying

How to properly prepare lamb lula kebab?

How to make minced meat? Grind pieces of lamb and lard. Why lard? Because this way the minced meat will turn out more tender. Then you need to beat it well and mix it with the beaten egg. The next key ingredient is onion. There is no need to grind it; we chop it finely, like bell peppers and herbs, which will give a pleasant taste. Mix everything well, add salt, season with spices - the more of them, the tastier the lula!

Step 1. Ready minced meat

When preparing minced meat, watch its consistency. It should not be liquid or very stiff. Let's form these sausages.

Step 2. Blanks

Then put the frying pan on the fire and thread the pieces onto wooden skewers. Just measure them first and cut them to fit.

Step 3. On skewers

Pour oil into a frying pan, heat it well and send the workpieces.

Step 4. In the frying pan

First fry over high heat, and when the minced meat sets, you can reduce the heat. Remove carefully and serve immediately. You need to eat this beauty right away!

Step 5. The dish is ready. Bon appetit!

How to deliciously cook lamb stew with vegetables

Get great pleasure from this tasty and healthy dish in all respects, because it contains all the best! But you will also be pleased with the simplicity and speed of preparation.

Ingredients:

Lamb – 400 g
Onion – 1 pc.
Champignons – 4 pcs.
Tomato – 4 pcs
Eggplant – 100 g
Zucchini – 100 g
Carrots – 100 g
Bell pepper – 100 g
Garlic – 3-4 cloves
Oil – for frying
Spices - to taste

How to quickly cook lamb with vegetables - a time-tested recipe!

First, prepare the carrots and onions, which will be used first. We will clean, rinse, chop into the format you like, and place in heated oil. Cut the meat into strips. I beat them off and put them in a second frying pan so that they would immediately get a crust. Then we’ll send it to the onions and carrots, and after a minute or two - everything else, prepared for the process, cut into your favorite format. The last to go are the tomatoes, which should preferably be cut into small pieces. Simmer this beauty, lightly seasoning with spices, for about 10 minutes. Do not add salt!

How to cook amazingly delicious borscht from lamb and sorrel

Are you afraid that the borscht will not be as aromatic and tasty? Cast aside all fears. The result will be an equally noble and rich first course with its own unique taste!

Borscht with lamb and sorrel

Ingredients:

Lamb – 0.5 kg
Potatoes – 200 g
Carrots – 1 pc.
Onion – 2 pcs.
Tomato juice – 1 glass
Sorrel – 70 g
Greens - to taste
Bay leaf – 2 pcs
Salt - to taste
Pepper - to taste
Oil

Step-by-step preparation of borscht from young lamb and sorrel

Let's make broth from young lamb and one onion. While it's cooking, let's make the borscht dressing. We chop the peeled and washed onions and carrots, fry them in oil, and then pour tomato juice into the frying pan - we need to boil the mass so that it is not so liquid. First add the potato cubes to the strained broth. After about 10 minutes, add the borscht dressing. Let it boil and add sorrel strips and pieces of chopped lamb. Add salt and, as soon as everything boils, pepper right before turning it off. Let this beauty sit under the lid for at least five minutes. You'll like it!

Lamb stroganoff in sour cream and tomato sauce - my favorite recipe

Lamb Stroganoff? Yes! Even if this is not a classic recipe. But, if you don’t have pork or beef on hand, young lamb meat will come in handy.

Ingredients:

Lamb – 300 g
Onion – 1 pc.
Sour cream – 100 gr
Flour – 1 tbsp.
Greens - to taste
Salt - to taste
Ground pepper - to taste
Butter

How to quickly cook lamb stroganoff in sour cream and tomato sauce

Let's chop off pieces of meat, cut them across the grain and create strips about a centimeter thick and 3-4 cm long. Place a frying pan and heat it. Roll the slices in flour mixed with salt and pepper and fry them in oil over high heat. In a second frying pan, fry finely chopped onion. Next, I should have prepared the bechamel, but I simplified the process - poured sour cream over the fried onions and sprinkled with pepper, and after a minute turned it off. I put the meat out of the frying pan into a makeshift sauce, and slightly warmed it up, but did not stew it!

Recipe for delicious lamb dumplings

Don’t rush to be indignant, saying, what kind of dumplings are these? If you are their fan, then you will appreciate this version of their execution.

Minced lamb dumplings

Ingredients:

For the test:

Flour – 2 cups
Eggs – 2 pcs.
Water – half a glass

For filling:

Lamb – 1 kg
Onion – 2 pcs.
Butter
Ground pepper
Dill
Spices

Making lamb dumplings - my grandmother's recipe!

Let's prepare the dough from sifted flour and, covering the bun with a rag, make the minced meat. I chopped the lamb, not ground it – that’s the beauty of it! After chopping the onion, I mixed it with salted, peppered and seasoned minced meat with dry dill and butter, and then put it in the cold. Having formed circles from the dough, she placed the minced meat on them and made dumplings, pinching the edges. Then you can put some in the freezer, and boil some in salted water. You'll like it! And if you are worried, then add chicken or rabbit, turkey, pork, etc. to the lamb.

How to properly cook lamb shish kebab - we cook it at home and on the street!

There are countless recipes for making lamb kebabs. And everyone comes up with something of their own. If you add something to my recipe, the kebab will only become tastier!

Ingredients:

Lamb (pulp) – 500 g
Onion – 1 pc.
Bell pepper – 1 pc.
Tomato – 1 pc.
Garlic – 1 head
Spices
Greenery
Mayonnaise

The most delicious recipe for lamb shish kebab - not dry!

Cut the pulp into pieces. Crush the peeled garlic in a convenient way, place it on the meat and rub it with your hands. Let's cut the peppers, onions and tomatoes so that they are the same in size as the pieces of pulp. Salt the meat, season with spices and finely chopped herbs and pour in mayonnaise (the meat will become tough in the vinegar!). Let the kebab marinate for half an hour. Thread vegetables and meat onto skewers or skewers and cook either over a fire or in the oven, or in a slow cooker.