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How to marinate lamb before cooking. How to marinate lamb for barbecue

Spring is beginning, and soon sunny fine days will call us to spend more time outdoors, in a cheerful company. And in this case, what could be better than a ruddy fragrant shish kebab? We will tell you some great marinade recipes for lamb skewers to make it juicy and tasty.

Vinegar Marinade Secrets

As you know, lamb is a special meat, quite difficult to process. It can be harsh, wiry, and many consider its smell to be specific. Therefore, it is customary to marinate lamb in a marinade based on acidic products in order to get rid of unpleasant features.

The main secret of pickling lamb is the high acidity of the marinade. Therefore, vinegar is considered the simplest, and at the same time common product. Acetic acid softens tough meat, making it tender. During the preparation of the marinade, it is very important to maintain the proportions indicated in the recipe, otherwise the meat may turn out sour.

Meat in vinegar marinade

For half a kilogram of lamb you will need the following products:

bulbs of medium size - 2 pcs;
lemon - 1 pc;
vinegar - 1-2 tablespoons;
vegetable oil - 1 tablespoon;
to taste pepper, salt, bay leaf.

This marinade is very easy to make.

Take a deep bowl, put the chopped meat in it, add the onion, cut into rings.
Pour in lemon juice, oil and vinegar.
Mix thoroughly, sprinkle with salt, pepper, add bay leaf and leave to marinate.

Please note: it is very important to cut the meat for barbecue correctly. Pieces that are too small will take more of the marinade than they need and will be dry and tough after frying. Larger pieces will not be completely soaked and may not be fully cooked: they will be browned on the outside and raw on the inside.

If you leave the lamb in the vinegar marinade to infuse at room temperature, then the meat will be ready in just 2-3 hours. But it is better to prepare in advance, and keep the workpiece in the refrigerator for about 6 hours, so the meat will soak more evenly. Do not forget to mix the pieces of lamb with the marinade every hour.

Lamb shashlik in kefir

Kefir marinade will help make the meat tender and savory. It's great if vinegar doesn't seem like the best option for you. For example, for children, barbecue in such a marinade is the most suitable recipe.

We offer you 3 options for kefir marinade recipes.

For the first recipe you will need:

lamb - 3 kg;
kefir - 3 cups;
medium-sized bulbs - 3 pieces;
basil, dill, parsley, mint - to taste.

Peel the onion and cut it into half rings.
Finely chop the dill and parsley, and tear the mint and basil with your hands.
Put everything in a deep bowl, mix evenly and pour in the kefir.
Pour the meat with this marinade and leave for about 3-4 hours.

Lamb marinated on kefir

In order to prepare the marinade according to the second recipe, take:

lamb - 3-4 kg;
kefir - 1 liter;
vegetable oil - 3 tablespoons;
bulbs - 4 pcs;
salt, black pepper - to taste.

Place the peeled and chopped onion in a bowl, add pepper and salt to the same place.
Mix thoroughly so that the onion releases juice, and then pour in the oil and kefir.
Stir again and pour the marinade over the meat.

The third type of marinade:

lamb 3 kg;
kefir - 1 liter;
onion - 500 grams;
hops-suneli seasoning - 1 tablespoon;
salt and black pepper - to taste.

Pour onion, salt, pepper and seasoning, cut into half rings with kefir and mix thoroughly.
In this marinade, you need to withstand the meat for about 3-4 hours.

Kefir and yogurt for a spicy and spicy marinade

The peculiarity of the previous recipes with kefir is that salt can be added not to the marinade, but right before you string the meat on a skewer. And the following recipe will help you prepare a spicy spicy kebab. Take these products:

lamb - 1.5 kg (try to take soft, young meat);
kefir - 500 ml (fat content 3.2%);
onions - 5-7 pieces;
powdered sugar - 1.5 teaspoons;
salt, pepper - to taste.

Cool the lamb, cut, rinse and place in a bowl. Start preparing the marinade.

Finely chop half of the onion. If possible, it is better to grate on a coarse grater. Add the onion to the meat, pepper and salt.
Pour kefir into the bowl with lamb. The meat should be well saturated with them, but not drown. Sprinkle with powdered sugar, mix well again.
Chop the remaining onions into rings and place on top of the meat. Cover the bowl with a lid and refrigerate for 10 hours.

The next marinade is prepared on the basis of yogurt. Spicy, so important for meat, seasonings will give it. You will need:

lamb - 1 kg;
yogurt - 0.5 l;
marjoram - 3 pcs;
paprika - 1 tablespoon;
bulbs - 2 pcs;
1 chili pepper;
7 cloves of garlic;
rosemary - 3 pcs.

Meat in yoghurt marinade

Cut the meat into cubes with sides of at least 3 cm - the most optimal size.
Finely chop the onion, garlic, rosemary, marjoram and chili pepper (you can use ground pepper).
Mix thoroughly with meat, pouring everything with yogurt. It is enough for such a marinade to brew for about 3 hours at room temperature.

Soy sauce and wine are a great option for meat

Due to the optimal acid content, soy sauce is excellent for marinating meat, especially lamb. This absolutely natural product is obtained by fermenting soybeans, and the monosodium glutamate contained in it will relieve lamb of its specific smell. Salt in such a marinade does not need to be added, it is enough in the sauce itself.

For 1 kilogram of meat you will need the following products:

100 ml soy sauce;
2 cloves of garlic;
juice of half a lemon;
sugar - 0.5 tsp;
spices to taste: basil, pepper, tarragon (tarragon) and others.

Finely chop or grate the garlic, mix it with the sauce, lemon juice and spices until a homogeneous mixture is obtained.
Pour the chopped meat with the resulting marinade so that it is covered evenly. Leave for 3-4 hours.

Wine contains a large number of various natural acids - malic, succinic, acetic, lactic and citric, in the proportions necessary for the body. Therefore, wine has been used for centuries to marinate meat, especially lamb. Dry red wine is considered the most suitable, as it gives the meat a tart taste.

Wine is very popular as a meat marinade.

For one and a half kilograms of lamb you will need:

1 glass of red wine;
4-6 medium bulbs;
spices and salt - to taste.

Cut the meat, put it in a bowl, sprinkle with salt and spices and leave to infuse for half an hour.
Cut the onion into rings and add to the meat.
Pour in the wine so that it does not cover the top of the meat. Otherwise, it is better to drain a small part. Do not mix the onion with the meat, let it remain on top.
Cover the bowl with a lid and place in the refrigerator. By morning, the kebab will be completely marinated. If you leave it at room temperature, the marinating time will be reduced to 4 hours.

Fruit at your service: lamb in kiwi and orange

Kiwi, due to the content of natural acids, is also perfect for marinating meat. Moreover, this fruit will come in handy if your lamb is old and tough: kiwi will make the meat very soft, as if from a young lamb.

Please note: kiwi contains substances that break down animal protein. Do not use too much kiwi so that the marinated meat does not turn into a pate. The optimal amount is 1 medium-sized fruit per 1 kg of meat.

Cut the lamb, mix it with salt and spices to taste. Grind 2-3 onions in a blender or meat grinder along with peeled and chopped lemon. Mix this mass with meat and leave overnight in the refrigerator.

Try marinating meat for barbecue in kiwi

The main ingredient - kiwi - must be added to the marinade no later than 2 hours before frying the barbecue. Therefore, when the meat is infused, grind the kiwi pulp with a blender, meat grinder or grater, and mix this puree with pickled lamb. The kebab will be ready for frying just in time for the moment when the coals of the fire reach the desired condition.

Orange marinade will not only make the meat juicy and soft, but also give it an unusual flavor. Such a barbecue is a little different from the usual one, but it will surely win your love.

Take these products:

1 kg lamb;
1 liter of orange juice;
2/3 cup orange liqueur;
1 green chili pepper;
100 g of coriander seeds;
6 oranges;
Fresh cilantro for garnish.

For this barbecue, take young lean lamb. Cooking takes time and patience.

Shish kebab in orange marinade

Put the chopped meat in a deep bowl. Rub it with chopped coriander. Pour in liqueur and orange juice.
Grind chili pepper, add to meat. Send peeled and sliced oranges there. Cover the dish with a lid and leave in the refrigerator for a day. Stir every 3 hours.
After the time has passed, remove the lamb from the marinade. Thread the meat on skewers in turn with orange slices. Place them on the grill or coals for frying.
While the skewers are cooking, prepare the sauce from the marinade. Put the pan on the fire and boil until the liquid becomes sticky, but not thick. Pour the prepared kebab with this sauce and garnish with fresh cilantro.

Kebab on mineral water and mayonnaise - the most common options

Mineral water is a very popular base for marinade. It is not only inexpensive, but also quite simple to prepare. All you need for this barbecue is:

3 kg of lamb (it is advisable to take meat from a ham);
500 ml of carbonated mineral water;
2 medium sized lemons;
2 large tomatoes;
2 medium onions;
300 g of rye bread;
pepper, salt, spices - to choose from to taste.

Rinse the lamb thoroughly and cut the meat into small pieces. Be sure to cut across the fibers.
Transfer the meat to a deep bowl, sprinkle with onion sliced \u200b\u200bhalf rings, press a little. Place the sliced tomatoes in there as well. Leave for a while.
Take another bowl, put in it the rye bread cut into small pieces.
Cut the lemons into 2 parts and squeeze their juice onto slices of bread.
Fill with carbonated mineral water. Stir and add to bowl with meat.
Salt, season with pepper and spices.
Stir and leave to marinate in the refrigerator for 6 hours. Such a marinade will soften the meat to the desired consistency without disturbing its structure.

Mayonnaise, like mineral water, is very popular as a base for marinade. You will need:

2 kg lamb;
6 bulbs;
200 g of mayonnaise;
200 g mustard;
pepper, salt - to taste.

A mixture of mayonnaise and mustard is a great option for a marinade

Put the chopped meat in a bowl, salt, pepper and add finely chopped onion. Remember to let the juice out.
Mix mustard with mayonnaise, pour into dishes with meat, remember again.
Cover and leave for 6 hours.

Tip: the taste of the kebab largely depends on the choice of mustard. If you like spicy meat, choose traditional Russian mustard. If fragrant meat with a mild taste is more to your taste, then sweet mustard - French or Dijon - is suitable.

Spices, spices and herbs that go well with barbecue

Video about cooking barbecue marinade

As you can see, there are many options for preparing marinade, and among them there are quite unusual ones. Surely you have your own original recipes. Share them with us in the comments. Bon appetit and warm spring days!

Fans of this meat will say with great confidence that the real kebab is only the one that is made exclusively from lamb. And of course, no matter how surprising it may be, they will be right, because initially it was prepared only from this very meat. It is also called authentic, i.e. authentic and original version of the dish.

Few people know how to cook this dish correctly. Since most people make such a pork dish, or. And this, I would say "in vain". After all, lamb skewers, in the marinade of which completely different ingredients are included, as well as in, it turns out to be very fragrant, tender, tasty and very juicy. Try it and you will see for yourself.

In today's article, I will tell you how to prepare the most delicious marinades for lamb skewers so that the meat is soft enough.

Ingredients:

Lamb - 1 kg
onion - 5 pcs
vinegar 9% - 2 tablespoons
olive oil - 2 tbsp. l
mint - 2 sprigs
parsley small bunch - 1 pc.
spices, salt and pepper - to taste.

Cooking method:

We cut the selected meat into pieces suitable for cooking barbecue, remove all the film and tendons. Rinse in running water and place in a deep bowl. Add your favorite spices, salt, pepper, vinegar and olive oil. We mix everything.

Now we clean the onion and cut it into rings. Wash greens and tear into small pieces. We add all this to the meat and mix thoroughly with our hands, so much so that all the ingredients give juice. Then we cover the bowl with a lid and put it in the refrigerator, in my case at night.

Delicious marinade with kiwi and lemon

Ingredients:

Lamb - 600 gr
kiwi - 1/2 piece
cilantro - 1 bunch
onion - 1 pc.
lemon - 1/3 piece
garlic - 1 clove
tomato - 1 pc.
vegetable oil - 50 gr
highly carbonated mineral water - 200 ml

Cooking method:

The first thing we need in this recipe is to cut the pre-washed lamb meat into medium pieces.

We clean the onion and cut it into pieces together with the tomato and pass it through a meat grinder.

Finely chop garlic and cilantro.

Now we shift all these ingredients into a large bowl, squeeze the lemon juice there, then cut it into small pieces and add, salt, pepper to taste, pour mineral water and mix thoroughly with your hands.

In order for the meat to marinate faster, we peel the kiwi and squeeze it into the total mass, pour in vegetable oil. Stir, cover with cling film, put in the refrigerator and leave the skewers there for 4-5 hours.

Delicious marinade for lamb on kefir - a simple recipe with a photo

Ingredients:

Lamb - 2 kg
kefir - 250 ml
onion - 5-7 pcs
garlic - 2-3 cloves
seasoning for barbecue - to taste
thyme - 1 teaspoon
salt and black ground pepper - to taste.

Cooking method:

Wash the meat well in running water, then cut into medium pieces.

We shift the chopped lamb into a deep saucepan, add thyme, salt, pepper to it to taste and pour in the onion juice prepared by us, and garlic. Mix thoroughly with your hands.

It remains only to add kefir, mix again, cover with a lid and leave to marinate for about 10-12 hours in a cool place.

The fastest marinade for lamb with tomato

Ingredients:

Lamb loin - 1 kg
tomato juice - 1 large glass
onion - 4 pcs
garlic - 4-5 cloves
cilantro - 1/2 bunch
1/2 red chili pepper
lemon - 50 gr
vegetable oil - 50 ml
sweet paprika, turmeric, ground coriander, ground cumin - to taste
salt and black ground pepper - to taste.

Cooking method:

Peel the onion, cut into half rings and put in a deep bowl. There we also add garlic chopped into thin slices and chopped red chili pepper rings. Wash cilantro and cut into pieces.

And we crush with our hands all the contents in the cup so that our consistency gives juice. Pour salt, ground black pepper, paprika, turmeric, ground coriander, cumin, then pour in vegetable oil and tomato juice.

It remains only to add pieces of lamb, mix thoroughly, cover with cling film and put in a cool place for two hours.

Then the meat is ready.

How to cook lamb on the grill

Ingredients:

Lamb leg - 1 pc.
natural yogurt - 450 gr
bunch of mint - 1 pc.
zira - 1 teaspoon
salt and black ground pepper - to taste.

Ingredients:

We cut out all the pulp from the lamb leg, wash it and cut it into medium pieces.

We warm up the zira seeds well in a pan so that everything around them smells of them.

Wash the mint and chop. Zira must be ground in a mortar.

We put the lamb in a plastic bag, put the zira and chopped mint in the same place, and pour in the yogurt. We tie the bag, shake it and put it in the refrigerator for a day.

In a day, we fry the lamb on the grill, without a bone, the leg will fry quite quickly and therefore it is not necessary to cook it over high heat.

Cut the finished meat into small pieces and serve with your favorite sauce, vegetables or some other side dish.

Eat for health!

How to cook lamb in the oven

Ingredients:

Lamb leg - 2.5 kg
garlic - 4 cloves
crushed rosemary - 1 tablespoon
salt and pepper - to taste.

Cooking method:

We take the meat, wash it, dry it with a paper towel and sprinkle with salt, pepper, finely chopped garlic and rosemary, press down a little with our hands.

Turn over and do the same on the other side.

We place in a preheated oven to 180 degrees and bake for 1-1.5 hours.

After cooking, take the meat out of the oven, let it stand for 10-15 minutes, cut into pieces and serve.

Delicious kebab in a cauldron from Stalik (video)

To cook a tender and tasty kebab, the most important thing is to choose the right meat and fry it the same way.

Enjoy your meal!!!

In the countries of the East and the Caucasus, lamb is not an easy dish, but a special ritual. You can join it by knowing the secrets of how to marinate lamb so that it is soft, fragrant and tasty. If the cooked lamb has a specific smell, then you do not know how to marinate it. The right lamb marinade will correct these mistakes and allow you to enjoy the taste of meat no matter how it is cooked.

Products needed for the marinade:

wine vinegar;
a spoonful of oil;
rosemary;
Bell pepper;
garlic;
carnation;
chilli;
black pepper;
for 1 kg of lamb, take 1-1.2 kg of onion;
salt.

Cooking principle:

Grind black pepper with peas in a mortar or take already crushed, but then it will be devoid of a bright aroma.
Add seasonings: rosemary, sweet and chili pepper. Mix everything so that their flavors combine.
Pour oil into a bowl, mix it with vinegar, add chopped garlic.
Peel and cut onions into rings. We take more onion, it depends on it what taste the lamb will have.
Combine everything together, salt the meat and rub it well with your hands so that the onion releases the juice.
Keep the lamb in the marinade for at least 24 hours.

This lamb kebab marinade is suitable for any other meat with a specific smell - venison or goat meat.

For baking in foil in the oven

Required products:

coriander grains;
a spoonful of wine vinegar;
2 tablespoons of oil;
6 spoons of honey;
rosemary;
1/2 teaspoon Dijon mustard;
chilli;
Bay leaf;
black pepper granular;
salt.

Preparing the marinade:

In a bowl, mix vinegar, honey, mustard and oil. Add dry spices, bay leaf.
We leave the coriander in grains in combination with Dijon mustard, they will look beautiful on the meat after the baking process. You don’t need to remove them, this is the highlight of this recipe.
We give the marinade to brew, rub the pieces of meat and stand for more than 12 hours.

Lamb wrapped in foil, put in the oven, cook for half an hour, maybe a little more (depending on the meat).

To make the lamb in the marinade soft, it is better to wrap it in foil or a roasting sleeve, so all the flavors will be preserved.

The most delicious recipe for frying in a pan

Required products:

vinegar;
vegetable oil;
basil;
dried garlic;
paprika;
marjoram;
salt.

Salt the pieces of meat, add dry spices, mix with a spatula. You do not need to do this with your hands, or use gloves, spices may irritate your hands.
Pour in the oil and vinegar, mix again. Put under oppression, let it marinate for 1.5-2 hours. Use a jar of water as oppression, put a flat plate under the bottom.
The more juice the meat releases, the tastier it will turn out and marinate faster.

According to this recipe, you can prepare not only for frying, but also a marinade for roasting lamb in the oven. It will also turn out delicious on the grill, do not be afraid to experiment!

How to marinate meat quickly

For cooking you will need:

a bottle of mineral water, highly carbonated;
wine vinegar;
3 onions;
parsley;
spices for meat;
salt;
rosemary;
kiwi.

Cooking principle:

Salt the lamb pieces, season with spices, pour in the vinegar and mix with a spatula. Instead of wine vinegar in the Caucasus, wine is often poured into the marinade, from which it benefits in taste.
Grind the onion on a grater or blender, pour this gruel to the meat. Add finely chopped kiwi.
Pour the contents with water to cover all the meat.
Mix again, put under oppression so that the meat, tightly fitting, marinates faster.
Let the meat rest for 40 minutes. Thanks to sparkling water and kiwi, the pickling process will be reduced several times.

This recipe will help out when you need to quickly cook delicious meat. Take note.

Kiwi marinade allows the meat to soften faster. It can be fried right away.

Marinade for lamb in the oven in the sleeve

Required products:

lemon juice;
paprika;
cilantro;
marjoram;
dry garlic;
salt.

The marinade is prepared as follows:

Mix all dry ingredients in a bowl, pour in lemon juice.
Chop the cilantro, it will give the lamb a wonderful aroma. If desired, you can add parsley and basil.
Salt the meat, pour this marinade over and leave for 3-5 hours in a cool place.
To speed up the process, add finely chopped kiwi, it will soften the meat well and quickly. Kiwi is added not only to barbecue, the fruit will be appropriate in any recipe. Before baking, it can be removed so that it does not burn.
Meat is placed in the sleeve, wrapped with onion rings and baked.

Sheep meat is often used for barbecue. However, the indigenous people of the east, thanks to the spices and softening properties of the onion, successfully bake it in the sleeve and fry it.

Cooking with Vinegar

Required Ingredients:

apple cider vinegar;
wine vinegar;
rosemary;
hops-suneli;
coriander;
chilli.

The principle of cooking is as follows:

Mix all dry ingredients, add salt.
Pour the contents with vinegar: apple and wine. Two types of vinegar will give the product an original taste.
Pour lamb with marinade, mix and put under oppression. Thanks to oppression, lamb is well saturated with marinade.
Vinegar in the marinade allows the meat to acquire a delicate flavor and eliminates the specific aftertaste.
Just marinate lamb in it, soak for 4-5 hours.

The finished dish with marinade has a bright and rich aroma, because lamb is not afraid of spices, the more of them, the juicier and tastier it is.

You need to prepare the following products:

parsley;
cilantro;
basil;
hot pepper;
salt.

The marinade is prepared as follows:

Crush the spices in a mortar so that they are crushed and give off their aroma.
Chop greens and onion, add to meat. This is the most delicious recipe that contains a minimum of ingredients.
Add spices, salt, mix. Coat the lamb pieces with the contents.
Stand until the meat is marinated under oppression in a cool place.
Roast on a campfire or barbecue. Onions can be served with meat, it turns out marinated and tasty.

A well-composed marinade for lamb will make even the tough part of the carcass juicier and softer. The easiest option is to soak the lamb in a mixture of oil, vinegar and garlic, or soak the meat in yogurt and cardamom. There are hundreds of ways to improve the taste and aroma of ribs, loin and square, and the most delicious of them are presented below.

How to marinate lamb?

The best marinade for lamb is one that contains acid. It can be a mixture of lemon juice and sparkling water, kefir, dry wine or chopped tomatoes. The acid-containing base, in combination with spices and spices, eliminates the specific smell, softens tough meat fibers and reveals the taste of meat well.

Even the simplest lamb marinade should be done with gloves. As a rule, it contains many spices that can leave dark spots on the hands.
The meat should be marinated, not poured over the meat.
The classic lamb marinade includes a lot of greens: cilantro, parsley, onion. Greens need to be torn with your hands, and not cut with a knife. If you tear, then all the necessary oils and aromatics will go to the marinade, and will not oxidize under the knife.

How to marinate lamb skewers?

Lamb skewers - the most delicious marinade, invented by Caucasian chefs. This marinade contains tomato juice, oil and many spices. The presence of hot spices and acid make it very active, so keeping meat in it for more than three hours is not recommended, otherwise you can lose the true taste of meat and get a set of herbs.

Ingredients:

loin - 900 g;
oil - 50 ml;
tomato juice - 250 ml;
chili - 1/2 pc.;
onion - 300 g;
garlic - 20 g;
coriander seeds - 5 g;
salt - 20 g;
fresh cilantro - 30 g;
lemon juice - 50 ml;
ground black pepper - 5 g;
zira - 5 g.

Cooking

Trim the fat from the meat and cut the flesh into pieces.
Chop the onion, crush it a little so that it starts up the juice.
Grind the garlic, chili, mash the coriander seeds.
Combine spices and spices.
Add cilantro, tomato and lemon juice, oil.
Put the meat in the lamb marinade and refrigerate for 3 hours.

How to marinate lamb for baking in the oven?

Marinade for lamb in the oven is different from marinades for frying. He faces another task - when baking, the meat must retain juiciness and acquire flavor. To do this, lamb is marinated in oil, vinegar and herbs. The oil forms a protective film that prevents the meat from drying out and helps the vinegar and herbs to penetrate well into the flesh.

Ingredients:

leg of lamb - 1.2 kg;
garlic clove - 5 pcs.;
oil - 60 ml;
wine vinegar - 40 ml;
sprig of rosemary - 2 pcs.;
oregano - 5 g;
salt - 10 g;
ground black pepper - 5 g.

Cooking

Crush the garlic into a paste and mix with rosemary needles, pepper, salt and oregano.
Add oil and vinegar.
Make deep cuts all over the leg of lamb and stuff with the marinade.
Spread the residue over the entire surface of the leg and leave at room temperature for 3 hours.

Marinade for lamb ribs

Marinade for lamb on the bone is replete with options. Whatever they are, “fast” acidic or “slow” sparing, the principle is laid down everywhere: after cooking, the meat should remain juicy, tender and easily separated from the bone. This recipe, based on yogurt, liquor, butter and lemon juice, will make meat to a given standard.

Ingredients:

ribs - 1.5 kg;
yogurt - 160 ml;
lemon juice - 60 ml;
liquor - 80 ml;
dried thyme, oregano, rosemary - 5 g each;
olive oil - 120 ml;
garlic clove - 4 pcs.

Cooking

Mix all ingredients thoroughly.
Divide lamb ribs in portions.
Dip the ribs in the marinade and set aside for 5 hours.

How to marinate lamb for frying in a pan?

Any lamb marinade recipe can be adapted for pan frying. In this case, the marinade is not as important as the age and quality of the meat. Only young lamb is suitable for frying, it cooks quickly and marinates in 20 minutes. Especially if you use an active, acidic marinade based on wine vinegar, soy sauce and oil.

Ingredients:

lamb pulp - 450 g;
wine vinegar - 40 ml;
oil - 80 ml;
soy sauce - 100 ml;
garlic clove - 2 pcs.;
sugar - 5 g;
ground black pepper - a pinch.

Cooking

Whisk wine vinegar with oil, sugar, soy sauce, pepper and garlic.
Marinate the lamb pieces for 20 minutes.

How to marinate lamb for stewing?

Traditionally, lamb stew marinade is a mixture of dry spices and onions. This is due to further cooking, which involves prolonged stewing of meat in liquid, which automatically excludes the use of liquid marinades. Onion juice is enough to ensure that the meat softens and does not dry out during marinating.

Ingredients:

neck - 850 g;
a mixture of peppers - 10 g;
onions - 4 pcs.;
thyme - a pinch;
tarragon - 5 g.

Cooking

Without cutting off the fat, cut the neck into equal pieces.
Sprinkle with spices and chopped onions.
Rub the mixture into each piece of meat with your fingers and refrigerate for 1.5 hours.

Soy marinade for lamb

Marinade for lamb with soy sauce is one of the budgetary and absolutely harmless ways to improve the taste of meat. Soy sauce is a unique product that can simultaneously replace salt, oil and mayonnaise, and enrich the body with a mass of amino acids and vitamins. It delicately softens the meat and makes it especially piquant and refined.

Ingredients:

lamb fillet - 550 g;
soy sauce - 100 ml;
chili - 1/4 pc.;
garlic clove - 2 pcs.;
fresh herbs - 20 g;
sugar - 5 g;
lemon juice - 40 ml.

Cooking

Mash the garlic into a paste.
Finely chop the chile.
Connect both components.
Add sauce, herbs, lemon juice and sugar.
Put the pieces of meat in the lamb marinade for 3 hours.

Lamb in pomegranate marinade

Marinade for lamb with pomegranate juice is the most productive option for obtaining quality meat. The fruit acids in the juice quickly make the meat fibers soft and give the lamb a noble taste. Along with this, the juice is rich in tannins that can make the meat tougher, so you need to marinate it for no more than 6 hours.

Ingredients:

lamb fillet - 550 g;
pomegranate juice - 250 ml;
garlic clove - 3 pcs.;
ground black pepper - 5 g;
olive oil - 60 ml.

Cooking

Mix pomegranate juice, oil, pepper and minced garlic in one container.
Place meat in pomegranate lamb marinade and leave in a cool place for 2 hours.

How to marinate lamb rack?

The marinade for the lamb rack should be soft and delicate. Lamb rack is a tender meat on a thin rib bone, devoid of such shortcomings as stiffness, smell and excessive fat content, therefore the main task of the marinade is to only slightly emphasize the natural taste of lamb. In this case, a gentle mixture of oil, onion, rosemary and garlic is enough.

Ingredients:

rack of lamb - 1 kg;
olive oil - 250 ml;
onion - 1 pc.;
garlic clove - 5 pcs.;
bay leaf - 2 pcs.;
a mixture of peppers - 5 g;
sprig of rosemary - 3 pcs.

Cooking

Clean the rack of lamb from films and fat.
Cut it into portions one rib at a time.
Pour oil into a container, add chopped onion and garlic, pepper, laurel and rosemary sprigs.
Submerge the ribs in the marinade for 30 minutes.

Marinade for lamb with wine

Wine marinade for lamb can turn even the budget parts of the carcass into an exquisite delicacy. The advantage of tartaric acids is that they soften and flavor meat well, and quickly evaporate when frying, leaving only a subtle aftertaste. Both red and white wine are suitable for pickling. The main thing is that it is dry.

Ingredients:

lamb pulp - 1.5 kg;
wine - 350 ml;
oil - 100 ml;
lemon juice - 3 tbsp. spoons;
dill - 50 g;
chili pepper - 1/2 pc.

Cooking

Cut the lamb meat into portions.
Finely chop the pepper and dill.
Mix spices with oil, juice and wine.
Put the meat and refrigerate for 5 hours.

Onion marinade for lamb

A quick marinade for lamb should consist of a softening base. It is better that it is harmless, delicate and does not contain a lot of acid. The ideal softener is onion juice. It quickly makes the meat tender, and when frying, it immediately seizes and forms a protective crust. A special plus is that meat can be in such a marinade for more than 2 days.

Ingredients:

lamb - 1.2 kg;
onion - 500 g;
oil - 200 ml;
a mixture of peppers - 10 g;
salt - 15 g.

Cooking

Cut the meat into small pieces.
Finely chop the onion, transfer it to a deep bowl, sprinkle with salt and mash well.
Add oil, pepper and stir.
Put pieces of meat in the onion marinade for lamb, mix well and set aside for an hour.

How to marinate lamb for smoking?

Even the simplest lamb marinade can push you to master a rare technology - smoking. The only requirement put forward to the marinade: it must make the meat tastier and saturate it with moisture so that the product does not dry out during the smoking process. The best option is to marinate the meat in lemon juice, honey, butter and dry herbs.

Ingredients:

lamb - 1.5 kg;
oil - 150 ml;
lemon juice - 100 ml;
dry greens - 20 g;
honey - 50 g;
garlic clove - 4 pcs.

Cooking

Mix all the ingredients together.
Rub the meat well with the mixture and place under oppression in the refrigerator for 10 hours.

Do you like delicious, hearty food? Then roast 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 cooked in this way is a great option for both a festive and everyday table. All lamb dishes are tasty, original, appetizing. The calorie content of 100 g of the product is 209 kcal.

How to prepare lamb

To make a culinary masterpiece delicious, you need to properly prepare the meat. This process starts from the moment you purchase the product. If you are baking lamb ribs, then ask the butcher to chop the piece you have chosen into the desired parts. Dry the meat with a paper towel before cooking. Remove excess fat.

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

Marinade for lamb

How to marinate lamb for baking? The further taste of the dish will depend on this. The duration of such a procedure takes at least 2 hours, although ideally a day should pass. Thanks to the marinade, it is possible to get a juicy, tasty baked dish. There are a large number of recipes for obtaining a pickling 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.

Cooking:

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 oppression, refrigerate for 24 hours.
Thanks to the resulting marinade, lamb in the oven can be baked to a state of low roasting, and there is no need to worry that it will be with blood.

Lamb baked in a sleeve with potatoes

You can cook lamb in the oven at the same time as the side dish, which will be potatoes. Thanks to the placement of all the ingredients in the sleeve, you will be able to get a fragrant, mouth-watering dish for the festive table. An important role in this process is played by spices, 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;
hops-suneli - a teaspoon;
vegetable oil;
pepper, salt.

Cooking:

Prepare lamb for baking, chop potatoes, onions into large pieces.
Place spices, salt in a container, process the meat with the resulting composition.
Put everything in a sleeve, shake and send to 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 in the oven are lightly browned.

Quick recipe for lamb ribs with vegetables and herbs

If you do not like to mess around in the kitchen for a long time, use an easy, simple recipe. Buy ribs. They are quickly fried, and thanks to spices and vegetables, they will acquire an unusual and pleasant smell. How delicious to 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 the addition of spices, olive oil. Send to refrigerator.
Grill the ribs and cook the vegetables. Peel off the skin, cut into cubes.
In the container where the lamb will be baked in the oven, fold the ribs.
Fry garlic and onion, pepper and eggplant in a pan. Do the same with carrots.
Put everything in a container with the ribs. Put the lamb in the oven, set the temperature to 220 degrees. Baking time - 80 minutes.

How delicious to bake lamb on the bone with dried apricots

The baked meat of a young lamb 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 on the bones - 1 kg;
black and white ground pepper;
dried basil;
dried apricots;
vegetable oil.

Procedure:

Cut the meat into large pieces and so that each one has a bone. Put the product in a baking dish, add salt, pepper and dried basil.
Spray 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 clear, wait until the dish is golden brown.
To achieve this effect, it will turn out if you slightly open the sleeve for baking.

How long to bake lamb meat

Different recipes for cooking require their own time. How long to cook lamb in the oven? It all depends on the amount of product used for baking, what pieces it was cut into. For cooking, you can use spare ribs or the pure tenderness of a young lamb. In many cases, the dish is completely cooked and forms a golden brown crust in 50-70 minutes.

Video

If you do not have a single recipe for cooking sheep meat, you can ask your friends about this question or use the recommendations of Yulia Vysotskaya from the video below. Surprise your family and friends with a delicious, aromatic dish. See all the subtleties and secrets of cooking in a detailed video master class: