How long does it take to cook lamb in the oven in foil? Leg of lamb baked in the oven. Leg of lamb baked with potatoes

Lamb in the European part of Russia is not as popular as pork or beef, and it is 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.

Your mark:

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

Prepare a good piece of lamb in advance. A shoulder blade or brisket would work well, or you could use the back of a ram.

Salt the meat and sprinkle with spices.

Rub the ingredients well into the meat with your hands.

Place crushed garlic and chopped tomato in a separate bowl. Pour in soy sauce and lemon juice.

For some piquancy, add mustard to the bowl with the future marinade.

Mix everything well.

Place the meat into the prepared marinade. Very carefully, dip the lamb in the marinade on all sides. Leave it to marinate for 30 minutes in a bowl.

Roll the meat into a roll and pack it tightly in foil.

Bake lamb at 200 degrees (1.40-2 hours).

Fragrant, tender lamb meat can be served.

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.

Many people do not like lamb because of its specific aroma, but it is almost completely absent in the meat of young lamb or lamb. When purchasing, you need to pay attention to the freshness of the meat, the presence of a small amount of fat and film.

To prepare lamb, no special spices are required, but “older” lamb must be marinated. To do this, you can use your favorite seasonings and spices, aromatic herbs.

Some housewives recommend soy sauce or lemon; in the Caucasus, tomatoes are usually added.

The best cooking method is baking on a baking sheet; it turns out to be relatively easy, but at the same time tasty and beautiful.

We look forward to your comments and ratings - this is very important to us!

Many people do not like lamb for its specific smell. Although this particular meat turns out to be aromatic, juicy, soft and very tasty. Of course, if you cook it correctly.

Mutton. Subtleties of cooking

If chicken is good on its own and does not particularly need spicy herbs, then lamb reveals its unique aroma precisely thanks to aromatic spices and herbs.
What kind of spices it will be, the hostess decides independently, based on her own preferences. But you still need to take into account the classic set of spices that are most suitable for lamb: dill, garlic, mint, marjoram, rosemary, sage, jusai, savory, thyme, bay leaf, basil, thyme, oregano.
Lamb should always be marinated before roasting. Moreover, the holding time in the marinade depends on the age of the carcass: the older it is, the longer the meat is marinated. Sometimes marinating continues for 2-3 days, but most often 8 hours is enough.
To prepare the marinade, table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and spices, olive oil, and natural yogurt are used. Proportions are created to taste.
Before marinating, several punctures are made on each side of the leg so that the marinade penetrates deeper into the tissue.
Baking time depends on the temperature in the oven. But you always need to follow the rule: first, the meat is baked at high temperature to form a fried crust on the surface, which will “seal” the juice inside the piece of meat. Then the temperature is reduced and the meat is cooked until cooked.
Lamb is fatty meat. Before baking, some of the fat is removed, because it is this that gives the meat that specific smell that repels many. But if you remove all the fat, the meat will turn out lean and dry. Therefore, if the ham is lean, it is stuffed with lard.
Leg of lamb (ham) is prepared both on the bone and completely without it, depending on the taste of the eater.
The optimal weight of a lamb leg for roasting is 2-2.5 kg including the bone.
The ham is baked open, in a sleeve, in foil. But in any case, the leg of lamb should be covered with a golden brown crust. To do this, at the end of cooking, it is freed from the shell (foil or sleeve) and brought to readiness.

Leg of lamb baked with rosemary

Ingredients:

leg of lamb – 2.5 kg;
rosemary – 2 sprigs;
olive oil – 50 g;
garlic – 3 cloves;
lemon zest.

Cooking method

The leg of lamb is processed by removing tendons and excess fat and washed.
Keep in the chosen marinade.
Dry with a paper towel.
Punctures are made in the leg, into which rosemary, cut into pieces, is stuck.
Mix the oil with chopped garlic and zest. Rub the mixture on your leg.
Place it in a greased mold and place it in an oven heated to 220°C.
After 30 minutes, reduce the temperature to 170°C and continue baking for another 1.5-2 hours, depending on the size of the leg and the age of the carcass.
Leave the meat in the oven for 15 minutes, and then take it out and cut it into portions.

Video recipe for the occasion:

Spicy leg of lamb

Ingredients:

leg of lamb – 1.2 kg;
garlic – 5 cloves;
rosemary – 1/2 tsp;
peppercorns – 7-8 pcs.;
olive oil – 150 g;
bitter mustard – 1 tsp;
lemon juice – 20 g;
thyme – 1 tsp;
bay leaf – 2 pcs.

Cooking method

The leg of lamb is washed and dried with a towel.
All spices are crushed in a mixer and mixed with oil.
The meat is doused with the mixture, pressed down with pressure and left to marinate for 8 hours.
The leg is lightly dried and placed on a baking sheet, which is sent to the oven heated to 220°C.
After half an hour, the temperature is reduced to 180°C and the leg is cooked for another 1 hour and 15 minutes, periodically basting with marinade.
Cover the finished dish with foil and leave for 10 minutes.

Leg of lamb baked in a sleeve

Ingredients:

leg of lamb – 2 kg;
garlic – 4 cloves;
mustard with grains - 1 tbsp. l.;
wine vinegar - 1 tbsp. l.;
olive oil – 1 tbsp. l.;
salt - to taste.

Cooking method

The prepared leg of lamb is washed and blotted with a paper towel.
For the marinade, mix all the spices.
Deep punctures are made in the leg and rubbed with marinade.
Place the leg in the sleeve and tie it. Marinate for 6-8 hours.
The sleeved leg is placed on a baking sheet and placed in the oven, heated to 220°C, for half an hour.
Then reduce the temperature to 180°C and bake the leg for another hour.
Take the baking sheet out of the oven and cut the sleeve lengthwise. Continue baking in this form for another half hour until a golden brown crust appears.
Let the ham rest for 15 minutes and serve.

Leg of lamb baked in breadcrumbs

Ingredients:

leg of lamb – 2.5 kg;
ground white crackers - 1 cup (250 ml);
olive oil – 200 ml;
chopped parsley - 3 tbsp. l.;
chopped dill - 3 tbsp. l.;
white wine – 50 g;
curry – 1 tsp;
garlic – 4 cloves;
salt - to taste.

Cooking method

Prepare a marinade from wine, butter (50 g), crushed garlic, curry and salt.
The leg is placed in a bag, coated with marinade and put in the refrigerator for a day.
Take out the leg and pour oil on it.
Mix breadcrumbs with dill and parsley and generously roll the leg in them.
Place the leg on a baking sheet and place it in the oven, heated to 220°C. After half an hour, the temperature is reduced to 180°C and the meat is baked for another 1.5-2 hours.
Let the ham rest for 20 minutes and serve.

Leg of lamb baked with potatoes

Ingredients:

leg of lamb – 1.5 kg;
rosemary – 3 sprigs;
young potatoes – 1 kg;
garlic – 3 cloves;
red wine – 50 ml;
olive oil – 50 mg;
salt - to taste;
ground black pepper - to taste.

Cooking method

The prepared leg is dried and several deep cuts are made on the skin.
The meat is stuffed with pieces of garlic, rubbed with salt, pepper and greased with oil.
Grease a baking sheet with oil and add rosemary. A leg is placed on top of the grass.
Bake the lamb at 220°C for 30 minutes, constantly turning and pouring meat juice and wine.
Place whole potatoes around the leg, salt and pepper and bake for another 15 minutes.
The temperature is reduced to 180°C and the leg and potatoes are baked until the meat is cooked (about 1.5 hours), not forgetting to baste with the released juice.

It is believed that the healthiest marinade is obtained if it is prepared with the addition of cloves, red and black pepper, ginger and onions.

You can add lemon, garlic and herbs to the marinade to improve its taste.

Scientists have proven that marinades prevent the formation of blood clots and also prevent obesity.

We will tell you the secret of how to cook lamb in the oven so that the meat is soft and juicy. If you bake lamb correctly, it will melt in your mouth, do not believe the myths about its toughness. But to get a delicacy that can surprise even gourmets, you will need the best recipes.

So, Top 5 recipes for delicious lamb dishes in the oven.

: Baked lamb with potatoes

An amazingly simple and quick recipe, accessible even to novice cooks. And the dish will pleasantly surprise you with its tenderness and aroma.

Ingredients:

lamb 1.5 kg (hind leg or saddle);
potatoes 1 kg;
onion 5 pcs.;
garlic 7 cloves;
olive oil 50 g;
salt, pepper, other spices.

Cooking method:

Cut the meat into medium-sized pieces. Remove the film from it. Do not rush to throw away the fat; it will need to be finely chopped. Place pieces of fat and onion in half rings in a baking dish. Stuff the lamb with garlic slices and sprinkle with salt and pepper.

Place on top of the rest of the ingredients. Drizzle with oil. Salt and pepper the potato wedges and add to the meat. You can use other spices as you wish. Preheat the oven to 180 degrees and bake for 45 minutes.

Recipe 2: Lamb with vegetables in a baking sleeve

There is nothing easier than baking in a bag, and the meat acquires a delicate taste. And you can simultaneously try not only lamb, but also a side dish with a vegetable appetizer.

Ingredients:

lamb 1 kg;
small new potatoes 6 pcs.;
carrots 2 pcs.;
bell pepper 2 pcs.;
tomatoes 2 pcs.;
eggplant 1 pc.;
onion 2 pcs.;
garlic 1 pc.;
sunflower oil 2 tbsp. spoons;
marjoram, rosemary, salt, pepper.

Cooking method:

Cut the lamb into portions, rub with marjoram, rosemary, salt and pepper. Let it sit for about 3 hours. Chop the vegetables. Carrots and onions - in rings, peppers, eggplants and tomatoes - in thin slices. Garlic - thin slices.

Potatoes should be washed thoroughly, but not peeled. When the meat is marinated, arrange all the ingredients beautifully in the baking sleeve. Be sure to make a few holes in it with a needle. Place in the oven at 180 degrees for 120 minutes.

Recipe 3: Lamb in a pot

This roast is distinguished by its richness and originality. It goes great with potatoes, as well as any other vegetables of your choice.

Ingredients:

lamb 500 g;
garlic 2 heads;
potatoes 5 pcs.;
onion 2 pcs.;
olive oil;
cumin 1 teaspoon;
salt;
dried dill 1 teaspoon.

Cooking method:

Cut the meat into medium cubes. Fry whole garlic cloves in a frying pan in a good amount of oil. Garlic should give a special aroma. Take it out and fry the lamb a little in the same oil.

Place it in pots and sprinkle with cumin. Add diced potatoes and onion half rings. Sprinkle salt and dill on top. Cook for 40 minutes in the oven at 180 degrees.

Recipe 4: Leg of lamb baked in foil

The highlight of this is exquisite marinade that perfectly saturates the meat and makes it soft and tender.

This dish will be a chic decoration for any table.

Ingredients:

leg of lamb;
carrots 1 pc.;
onion 1 pc.;
garlic 3 cloves;
lemon 1 pc.;
mustard;
sunflower oil 100 ml;
parsley;
salt, spices.

Cooking method:

Make the marinade. Choose seasonings of your choice, add chopped garlic, onion and parsley stalks. Pour oil and lemon, add a little mustard, stir. Soak the lamb in this mixture.

Wrap in foil and place in a hot oven at 180 degrees. will be ready in 90 minutes, let it cool slightly. You can serve whole or in slices, garnished with lettuce leaves and fresh vegetables.

Recipe 5: Rack of lamb

Rack of lamb in red wine sauce with rhubarb and rosemary is an exquisite delicacy with rich French notes.

This dish is worthy of the meals of kings themselves.

Ingredients:

rack of lamb 2 pcs.;
red wine 200 ml;
olive oil 3 tbsp. spoons;
brown sugar 100 g;
rhubarb 250 g;
garlic 5 cloves;
shallots 5 pcs.;
rosemary 3 sprigs;
salt pepper.

Cooking method:

Pour sugar into a frying pan and pour in half a glass of water. Place on low heat. Let the sugar dissolve until it becomes caramel. Pour the wine into it, remove from the heat as soon as it has evaporated by half. Now get to the lamb. Rinse it thoroughly and leave to dry. Heat olive oil in a frying pan, add rosemary and garlic cloves. As soon as you smell a pleasant aroma, place the lamb in the pan. Fry until beautifully golden brown on each side.

Place in a baking container and place in an oven preheated to 180 degrees for half an hour. Now make the sauce. In the same place where you fried the meat, fry the onion, cut into small boats. When it has softened, add the rhubarb, cut into medium-thick strips. After two minutes, pour in the wine mixture. Simmer over low heat. The sauce will be ready as soon as it reaches a thicker consistency. The baked lamb is served in portioned pieces, first sprinkled with sauce.

Cook tender lamb in the oven and enjoy the unique taste!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Do you like delicious, satisfying food? Then baked lamb is for you. The dish is prepared in different ways: lamb is baked in the oven in foil until a dark crispy crust forms, with a wine marinade. Meat prepared in this way is an excellent option for both festive and everyday tables. All lamb dishes are tasty, original, and appetizing. The calorie content of 100 g of product is 209 Kcal.

How to prepare lamb

To make a culinary masterpiece tasty, you need to properly prepare the meat. This process begins from the moment you purchase the product. If you bake lamb ribs, ask the butcher to chop the piece you have chosen into the required pieces. Dry the meat with a paper towel before cooking. Remove excess fat.

You can start processing the product. If you bake lamb in the oven, trim the ends of the ribs and cut the skin crosswise to create a decorative effect. Cut off the skin from the animal's leg, make punctures in the meat with a knife, insert rosemary potion and garlic. If you use frozen meat to bake lamb meat in the oven, then the defrosting process should occur slowly. Then the product will not lose its taste properties or rich aroma.

Marinade for lamb

How to marinate lamb for baking? The further taste of the dish will depend on this. The duration of this procedure takes at least 2 hours, although ideally a day should pass. Thanks to the marinade, it is possible to obtain a juicy, tasty baked dish. There are a large number of recipes for preparing the marinating composition. To prepare it, you will need the following ingredients:

meat – 1 kg;
onions – 3 pieces;
vinegar 3% - 50 ml;
granulated sugar – 2 small spoons;
ground black pepper, salt.

Preparation:

Cut the meat into pieces in advance, add salt, pepper and onion, cut into large rings.
Pour everything with vinegar, previously mixed with sugar.
Mix everything, put under pressure, and refrigerate for 24 hours.
Thanks to the resulting marinade, the lamb can be baked in the oven to a medium-rare state, and there is no need to worry that it will be bloody.

Lamb baked in a sleeve with potatoes

You can cook lamb in the oven at the same time as a side dish, which will be potatoes. By placing all the ingredients in the sleeve, you will be able to get a fragrant, appetizing dish for the holiday table. Spices play an important role in this process, which will give the final product a rich and interesting taste. To cook lamb in the oven with potatoes, stock up on the following products:

meat – 1 kg;
potatoes – 1 kg;
onions -1 kg;
khmeli-suneli - a teaspoon;
vegetable oil;
pepper, salt.

Preparation:

Prepare the lamb for baking, chop the potatoes and onions into large pieces.
Place spices and salt in a container and treat the meat with the resulting mixture.
Place everything in a sleeve, shake and place on a baking sheet.
It is necessary to bake in a sleeve at a temperature of 200 degrees. The duration of the procedure is 2 hours.
At the end of baking, open the sleeve so that the lamb and potatoes are slightly browned in the oven.

Quick recipe for lamb ribs with vegetables and herbs

If you don't like to spend a lot of time in the kitchen, use an easy, simple recipe. Buy some ribs. They fry quickly, and thanks to the spices and vegetables they will acquire an unusual and pleasant smell. How to deliciously cook lamb in the oven? Stock up on these ingredients:

lamb ribs – 0.5 kg;
potatoes – 5 pcs.;
green pepper – 4 pcs.;
eggplant – 3 pcs.;
carrots – 1 pc.;
onions – 1 pc.;
spices, salt, olive oil, garlic.

Procedure:

Prepare the ribs, marinate the meat with spices and olive oil. Place in the refrigerator.
Fry the ribs and cook the vegetables. Peel and cut into cubes.
Place the ribs in the container where the lamb will be baked in the oven.
Fry garlic and onions, peppers and eggplants in a frying pan. Do the same with carrots.
Place everything in a container with the ribs. Place the lamb in the oven, set the temperature to 220 degrees. Baking time – 80 minutes.

How to deliciously bake lamb on the bone with dried apricots

Baked young lamb meat on the bone is the most juicy and delicious dish. In addition, it is very quick and easy to prepare. The most important thing in this process is a properly selected lamb carcass. Also, take care of the spices, because they allow you to make the taste of meat expressive and unusual. To cook in the oven you will need the following products:

meat with bones – 1 kg;
ground black and white pepper;
dried basil;
dried apricots;
vegetable oil.

Procedure:

Cut the meat into large pieces so that each one has a bone. Place the product in a baking container, add salt, pepper and dried basil.
Sprinkle oil on top, cover with a piece of sleeve. Place the container with the meat in the oven for 40 minutes. Baking time depends on the size of the pieces. If you find that the juice is not pink, but transparent, wait until the dish is covered with a golden brown crust.
You can achieve this effect if you slightly open the baking sleeve.

- There is nothing tastier and easier to prepare. The main thing is to choose the right meat and use the most expressive spices for this dish.

To cook lamb on the bone in the oven, we will need: mail: :

1 kg (approximately) lamb on large bones, such as thigh bones
Mixture of white and black peppers
Dried basil - a few pinches
Unscented vegetable oil

We cut the lamb into large pieces, the size of a woman’s fist, so that each piece has a bone. If you buy a whole adult lamb thigh in a butcher shop, ask the butcher to immediately cut it right there into several pieces, because at home, besides the unprofessional futile swinging of an ax, there is already something to do :) At home, you can only “finish” these pieces a little smaller, and remove all the bone fragments from the surface of the meat - pay close attention to this moment, especially if there are small children in the house.

So, let's assume the lamb has been cut. Placed in a baking container, seasoned with salt, pepper, and sprinkled with dried basil to the fullest. We generously sprinkled vegetable oil on top and covered it loosely with a piece of baking sleeve (I already wrote about the unconventional use of a baking sleeve).

Place the container with the lamb in a hot, hot oven for at least 40-50 minutes, depending on the amount of meat and the size of the pieces. The longer the meat stays in the oven, the softer it will become - the main thing is that it does not burn too much. Half an hour after putting the lamb in the oven, you can turn down the heat a little, or you can leave it like that - look at the situation, periodically piercing the largest pieces of lamb right through. If the juice flows not pink, but transparent, then everything is fine, and you just need to brown the meat more on top. To do this, the baking sleeve can be opened slightly more.

In general, lamb on the bone in the oven is problem-free, primarily because the bone inside the meat is an excellent conductor of heat and it is better baked from the inside.

If the peculiarities of your oven are such that the meat begins to burn on the bottom, and is still pale on top, do not hesitate for a long time, turn the pieces of lamb over to the other side and bake further.