2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Traditionally, spring and the atmosphere around Easter are invariably associated with the taste of appetizing lamb. In our country, Bulgarian cuisine has long loved the recipes for roast lamb or stuffed with our favorite fillings of rice, bulgur, vegetables and aromatic herbs stuffed lamb.
St. George's Day is almost impossible without the joy for men - the lamb barbecue. However, it requires a lot of time and serious preparation for preparation. Therefore, the tradition of cooking lamb in many families is often transferred to the ovenwhere the fragile spot is also achievable.
Every region in our country has different flavors and spices for lamb, which enriches the taste of the festive roast. In the Kyustendil region they like to add basil to the lamb, in the region of Ruse the devesil, the green onion is obligatory, and this type of meat perfectly complements its flavors with fresh mint, red and black pepper, as well as a delicate addition of fresh garlic.
And so many explanations now require us to get to the bottom of it - how to cook tender lambwhich melts in the mouth. If you have a fresh piece of meat with a proven origin, your task will be easier. In other cases, however, when we trust a lamb from the store, we take a lot of risks and we must be sure that we will cook it well without leaving it tough.
Therefore, if you want to bake tender lamb like Turkish delightwhich is perfectly cooked, don't stop reading here.
Tender roast lamb like Turkish delight
lamb shanks - 2,200 kg
sprigs of fresh oregano - 4 pcs. cut into four pieces
garlic - 4 large cloves, cut into 4
dried oregano - 0.5 tbsp.
salt - 1 tbsp.
black pepper - 0.5 tsp.
oil or olive oil
water or chicken / lamb broth - 3 tsp.
lemon juice - 0.5 tsp.
white wine - 0.5 tsp.
Garnish with roasted vegetables
potatoes - 1 kg of cubes
carrots - 2 pcs. cut to length 4
1 onion, cut into 4
oil or olive oil
sol
black pepper and spices of your choice
Method of preparation:
Preheat the oven to 160 ° C. Place the lamb in a suitable container. Make 16 slits all over the lamb (top and bottom) to place the garlic and fresh oregano in each slot.
Spread the lamb with a little oil (olive oil), dried oregano, salt and pepper, then rub the spices well with your hands.
Add the liquids to the pan (broth or water, lemon juice and white wine). Spoon the lamb with the liquids you have added.
Cover the large tray with baking paper and then seal it with aluminum foil. Set the lamb aside to marinate for about 15 minutes before placing it in the oven.
Place the lamb in the oven covered for 4 hours and 30 minutes. Every hour, take it out of the oven, spoon the lamb leg with the liquid inside the pan and return it to the oven covered each time.
After 4 hours you can prepare the garnish for lamb - vegetables in a separate pan, flavored with whatever spices you want to bake them as a side dish or you can make rice pilaf.
After 4 hours and 30 minutes, remove the lamb from the oven, pour the liquid out of the pan and return it to the oven, but this time uncovered. Let the lamb bake for another 20-30 minutes or until golden brown, then remove from the oven.
Cover it loosely and let it rest for 15 minutes.
At the same time, if you are cooking vegetables, you can increase the oven temperature to 180-200 ° C so that the vegetables turn golden brown.
Before serve the roast lamb, pour some of the remaining liquid in the pan over the lamb sprinkled with lemon juice (if desired).
This is a perfect and incredibly delicious lamb in the oven! Pleasure for the senses!
In a similar way you can prepare our favorite appetizing goat.
Check out more of our Easter recipes to get inspiration for your holiday table.
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