Lamb , especially meat of young animals, as well as lamb, can be considered dietary meat. From mutton traditionally prepare various useful, interesting and delicious dishes. For example, you can bake mutton in foil in aerogrill, on charcoal or in a conventional oven.
How to bake lamb in foil?
In the market (or in the meat department) we select the upper part of the hind leg (ham), the scapula or the brisket.
Ingredients:
- lamb meat low-fat 1 piece on the bone - from 800 g to 1.6 kg;
- black pepper fragrant;
- coriander seeds;
- fennel seeds;
- cloves;
- lemon juice;
- wine red, light or pink, non-sulfited or beer;
- red hot pepper;
- garlic;
- fragrant fresh (or dry) herbs (marjoram, oregano, tarragon, rosemary, coriander, etc.).
Preparation
Lamb has a special flavor and aroma, so meat can be marinated before cooking, this will give it extra flavor tones. We will marinate meat for the night (well, or hours for 8).
Prepare the marinade. Those spices that are in the seeds, will be interpreted in the mortar, which are ground - just add a little. In principle, it is possible to use ready-made spice mixtures without salt and sodium glutamate, for example hops-sunels or the like. Garlic and herbs are finely chopped. Add wine (or home-made beer ) and lemon juice. Consistency should be thick enough to coat the piece. In a more liquid marinade, you can marinate meat for up to 2 days in a sealed container in the refrigerator. We do not salt marinade. We smear a piece of mutton and leave (or poured in a close container marinade and sometimes turn over).
Alternatively, you can prepare marinade in Indian style (kefir or yogurt + curry mixture, garlic, herbs), or in Mexican (liquid sour cream or pulque + sauce mole or salsa, a little tequila).
When it was 8-12 hours, we lump a piece of lamb with pieces of garlic and wrap it in foil so that the macker does not leak when baking. It is possible for the reliability to repeat the packaging of lamb in foil, especially if you cook in aerogrill or on charcoal. Such pre-prepared packages are suitable for baking in nature: at a picnic or at the cottage.
Packed in a foil piece of meat bake until ready at a temperature of about 200-220 degrees C until ready.
Many people have a question: how much (that is, how long, for how long) to bake lamb in foil. There is no definite exact answer to this question, it all depends on the age, sex and softness of the meat of a particular animal, the size of the baked piece. Approximate baking time from 1.5 hours (lamb) to 2-3 hours.
If you cook mutton in foil on charcoal, you need to place additional burnt coals 2-3 times under the grate. Or bury the bundles with the meat in the coals deep.
Cooked mutton baked in foil before cutting into pieces, you need to cool a little. Serve meat with fresh vegetables and fruits, with different sauces (better than sharp ones). As a side dish, you can recommend potatoes, legumes, polenta. Of alcoholic beverages, red table wine, brandy, brandy, dark beer most suited.
Lamb with potatoes in foil
In this way, you can cook a young lamb (lamb) with potatoes and other vegetables in foil.
Ingredients:
- portioned pieces of young mutton not too large in size (such as chop on a bone);
- potatoes young not large, better than oblong form;
- broccoli or cauliflower;
- sweet red pepper;
- pear or quince;
- fragrant herbs;
- garlic.
Preparation
We pack separately each piece of meat on the bone. We put it on a sheet of foil, and next - 2-4 potatoes (with a peel), broccoli. Slices of quince or pear, as well as pieces of sweet pepper can be laid out on top of the meat, so it is better soaked in juices.
We pack everything in foil (you can repeat the layer). Bake for about an hour and a half at a temperature of 200 degrees Celsius.