Lamb is dietary meat, not fatty, as many housewives believe. It has less fat and cholesterol than pork. Hearty pilaf and fragrant kebabs are just a few lamb dishes. Culinary secrets will help to make meat a juicy, tasty and fragrant dish.

Cooking delicious lamb - meat selection and preparation

When buying, look at the color of the meat. It is dark in the old ram. Choose light tender flesh of a young lamb. The most delicate is the cut from the lower back and dorsal part. For any dish, a ham is also suitable. Hearty pilaf and stew will come out of the brisket. The shank is taken to the cold.

Lamb has a specific smell. Several useful tips to remove or drown out the smell:

  • marinate the meat before cooking. Marinating will remove the specific smell. Suitable tomato or pomegranate juice, kefir, vinegar, soy sauce or other marinades. Marinate lamb for 30-40 minutes. If you marinate longer, the meat will become tough;
  • trim the fat from the meat. The smell comes from him;
  • soak meat in cold water for half an hour. Change the water every 10 minutes. Another tip - soak meat in milk for an hour instead of water;
  • rinse beef after soaking under hot water;
  • add spices to your meals. Aromas will drown out the specific smell.

Cooking delicious stewed lamb with vegetables

Ingredients:

  • 2 kg lamb;
  • 3 pcs. carrots, young zucchini, bulbs and eggplants;
  • 4 heads of garlic;
  • spices with salt to taste.

Cut the peeled onion into half rings, and rub the carrots on a grater. Pour 100 ml of sunflower oil into the bottom of the cauldron and stew carrots and onions in it for 30 minutes. Washed and cut into pieces meat is placed in a cauldron with vegetables. Simmer for 20 minutes, do not forget to stir. While the meat is stewing, let's take care of other vegetables. Eggplant cut into cubes, and pour cold and slightly salted water for 5-10 minutes to remove bitterness. Cut the zucchini into cubes.

Place these vegetables to the meat and cook for 10 minutes. Put salt with spices and cook for another 10 minutes. Do not cut the peeled garlic into cloves and send to the cauldron. Cover with a lid and cook for 1.5 hours. It is advisable to leave the dish to brew for an hour, it will come out fragrant and tasty.


Cooking delicious lamb baked in foil

Prepare:

  • 2 kg lamb. Take the whole ham;
  • 100 g prunes;
  • 3 art. l. mustard;
  • 5 cloves of garlic;
  • 5 st. l. olive oil;
  • parsley and spices - basil, marjoram, black pepper and Provence herbs;
  • one lemon.

Rinse lamb ham and pat dry. Squeeze juice from a lemon. Pass the peeled garlic through the garlic press. Finely chop the washed parsley. Combine spices with olive oil in one bowl. Send parsley, garlic and lemon juice. Stir.

Rub the lamb with the resulting aromatic mixture. Leave for 5-8 hours. Make cuts in the marinated meat with a knife and put the prunes there. Top the meat with mustard. Wrap the ham in foil and send it to the oven on a baking sheet. Preheat it to 200 degrees. Cooking time - from 1.5 to 2 hours, everything is repelled by the size of the ham.


How to cook delicious lamb in wine

Surprise your guests with juicy ribs cooked in wine. Prepare the ingredients:

  • 1.5 kg lamb ribs;
  • 2 onions;
  • a glass of dry white wine;
  • 2 cloves of garlic;
  • 1 tsp ground black pepper;
  • parsley, basil, dill, mint - to taste.

Rinse and towel dry the ribs. Divide the meat into portions of three to four ribs. Cut the onion into cubes, chop the garlic. Let's start cooking:

  • heat oil in a frying pan. Fry the ribs in it until golden brown;
  • transfer the ribs to a cauldron or pan;
  • separately fry the chopped onion with garlic and transfer to the meat;
  • pour the contents of the cauldron with wine and cook over low heat until the wine has evaporated. Stir occasionally or it will burn. Look, if the wine has evaporated, and the meat is still tough - add wine to the cauldron or hot water, but in moderation;
  • simmer for 1.5 hours. Salt and pepper 10 minutes before the end of the stew. Put in the chopped greens. Put in a little mint.

The readiness of the dish is easy to check - the meat will easily separate from the bones. Serve your guests a hot meal. A good side dish is potatoes or vegetable salad.


We hope that you will fall in love with lamb dishes and use our recipes. But keep in mind that there is at least a little fat in lamb, but it freezes in a cooled dish. Therefore, eat hot lamb, and juicy tender meat will become a worthy decoration of your table.

THE BEST AND SUPER DELICIOUS STEP-BY-STEP LAMB DISHES

This division of our site has absorbed many recipes for dishes, the main component of which is lamb. This staple sheep product has a very low amount of cholesterol, which is probably why it is so popular among Muslims. What kind of guest will leave from, say, North Caucasus, without having tasted the signature dish of the local area - shish kebab? And what, in turn, is a true hospitable representative of the peoples of the mountains who does not treat his dear guest with this delicious dish? In this section, you will find excellent recipes and methods for preparing dishes based on lamb.

This masterpiece is not only distinguished by its interesting name, but also a taste solution. Not everyone prefers the taste of lamb, but following this recipe, you will definitely be able to create a very tasty and unexpected taste creation.

Is there a person in the world who does not like to eat delicious food? But what if you have the opportunity to cook for your loved ones not just tasty, but amazing tasty dish? Beshbarmak is such a dish.

Chanakhi is one of the most famous Georgian dishes. This dish has long been included in the daily menu of many restaurants. But why go to a restaurant when there is a great opportunity cook chanakhi at home?

Caucasian cuisine has always been famous for its lamb dishes. This meat has a unique taste and aroma, but sometimes it is not so easy to cook it correctly. The proposed recipe for baked lamb is a win-win.

When you really want to eat something really serious, you don’t have to think for a long time, just take a good, juicy piece of lamb and put it out with potatoes.

Hi all! Today I stewed lamb according to a recipe that I took from a TV show. I didn’t watch the program at first, so I don’t know what kind of program and how exactly the dish is called. I myself am not a big fan of lamb, but this recipe impressed me.

Lamb on our table is a rather rare meat, so it can be safely included in the list of delicacies. In the Caucasus, they say that a real shish kebab can only be cooked from lamb. But at home, there are other lamb dishes: recipes with photos are easy to prepare.

Every housewife should understand that with such tender and, at the same time, rough meat, like lamb, you need to be able to work correctly. Depending on the part of the carcass that will be used in cooking, the processing of meat can vary greatly. For example, for tougher parts, the meat may need to be soaked first. Some parts, in particular the neck part, can be used immediately for cooking.

Due to the fact that it was decided to put all the recipes under one rubric within the framework of the culinary project, now it will be possible to quickly choose what to cook from lamb quickly and tasty. Of course, the word "fast" here has, rather, general meaning. Because this type of meat is one of those that need to be cooked for a long time and tediously: only there you get a juicy dish, and each piece of lamb will simply melt in your mouth.

Each recipe has not only step by step description but also clear pictures. Thanks to these photos, even young housewives with minimal experience in the kitchen will understand exactly what processes should be carried out so that the lamb turns out soft and juicy. Please note that lamb dishes: recipes simple and complex with such photographs become clear for implementation. This is also extremely important.

It often happens that due to the lack of clear and verified information and good recipe, the hostess does not often go for culinary experiments. Especially with such a rather difficult-to-cook product as lamb meat. With our recipes and explanations, even such a thing becomes clear and easy.

Particular attention is paid to those lamb recipes that are cooked in the oven. In the conditions of a modern apartment or even a private house, it is not always possible to cook this meat on a free fire. The oven will be a great help here. The cooking time may be long, often taking several hours, but the meat will become tender and juicy and will easily come off the bone. Conduct culinary experiments and master new techniques to delight yourself and loved ones with new dishes every day.

10.11.2018

Leg of lamb in the sleeve

Ingredients: leg of lamb, onion, salt, pepper, coriander, star anise

Have you ever cooked a leg of lamb dish? It turns out that you can bake a leg of lamb in the oven in the sleeve. The dish is very tasty, will surprise many.

Ingredients:

- 4 kg. lamb leg;
- 1 onion;
- salt;
- a mixture of peppers;
- coriander;
- 2 pcs. star anise.

22.06.2018

Kharcho lamb soup

Ingredients: lamb, rice, onion, garlic, tomato sauce, black peppercorns, bay leaf, salt, spices, herbs, vegetable oil

Kharcho - famous Georgian soup. We also love it very much, so we advise you to use our recipe and cook it from lamb. This first dish is especially liked by the strong half of humanity because of the satiety and abundance of spices.

Ingredients:
- lamb - 300 gr;
- rice - 3-4 tablespoons;
- onion - 1 pc;
- garlic - 1-2 cloves;
- tomato sauce - 150 gr;
- black pepper - 2-3 peas;
- bay leaf - 1-2 pieces;
- salt to taste;
- hops-suneli to taste;
- coriander to taste;
- greens to taste;
- vegetable oil - 1-2 tbsp.

26.05.2018

Lamb stew in a cauldron with vegetables

Ingredients: lamb, onion, eggplant, pepper, salt, spice

Lamb is considered a delicacy meat. The best chefs simply love to cook lamb, as it is very tender and fragrant. Today we will prepare a delicious and hearty dish - lamb stew in a cauldron with vegetables.

Ingredients:

- 600 grams of lamb,
- 200 grams of onion,
- 200 grams of eggplant,
- 200 grams of bell pepper,
- salt,
- spices.

13.04.2018

Lamb ribs in the oven

Ingredients: lamb rib, garlic, salt, spice, rosemary, oil

Lamb ribs are very easy to cook. Today I have prepared for you a recipe for lamb ribs in the oven with garlic and spices.

Ingredients:

- 1 kg. lamb ribs,
- head of garlic
- half tsp salt,
- a quarter tsp spice mixes for lamb,
- a quarter tsp rosemary,
- 3 tablespoons vegetable oil.

19.03.2018

Lagman from lamb

Ingredients: lamb, onion, pepper, oil, carrot, tomato, salt, herbs, pepper, egg, flour, salt

Lagman is a very tasty and satisfying dish. Today I will tell you how to cook a classic lagman at home.

Ingredients:

- 1 kg. lamb,
- 3 peppers,
- 4 onions,
- 2 tablespoons vegetable oil,
- 2 carrots,
- 4 tomatoes,
- salt,
- bunch of greenery
- black peppercorns,
- ground black pepper,
- 1 egg,
- 150 grams of flour.

10.03.2018

Irish stew

Ingredients: potatoes, onions, butter, flour, salt, pepper, sugar, seasoning, beer, broth, carrots, tomato paste, mutton

Ragout is a very tasty and hearty dish. There are a lot of recipes, today I suggest you cook a very tasty unusual Irish stew.

Ingredients:

- 4 potatoes,
- 1 onion,
- 100 ml. vegetable oil,
- 2 tablespoons flour,
- salt,
- ground black pepper
- 1 tbsp Sahara,
- ground coriander,
- rosemary,
- 2 bay leaves,
- 1 glass of dark beer,
- 2 cups of meat broth,
- 2 carrots,
- 1 tbsp tomato paste,
- 700 grams of lamb or beef.

12.01.2018

Lamb pilaf in a cauldron

Ingredients: rice, lamb, carrot, oil, onion, pepper, garlic, barberry, cumin, salt, coriander

Today I have prepared for you a recipe according to which you can cook real delicious lamb pilaf in your kitchen in a cauldron.

Ingredients:

- a pound of rice
- half a kilo of lamb,
- half a kilo of carrots,
- 150 ml. vegetable oil,
- 2 onions,
- 1 dry hot pepper
- 2 heads of garlic,
- half st.l. dried barberry,
- half st.l. zira,
- half st.l. coriander seeds,
- salt.

28.12.2017

Piti lamb soup

Ingredients: lamb, onion, tomato, quince, chickpeas, potatoes, salt, pepper, herbs

Today I will introduce you to Azerbaijani cuisine. We will prepare a delicious and hearty lamb piti soup.

Ingredients:

- 500 grams of lamb,
- 2 onions,
- 1 tomato,
- 1 quince,
- 100 grams of chickpeas,
- 5 potatoes,
- salt,
- black peppercorns,
- greenery.

11.12.2017

Simple homemade pasties on vodka

Ingredients: water, flour, egg, vodka, oil, salt, meat, onion, broth, pepper

Just don't worry, but today we will cook delicious homemade pasties on vodka. And what, they drank and immediately ate. This is of course a joke, you will definitely like the taste of these chebureks. And the vodka is here to make the dough crunchy.

Ingredients:

- 125 ml. water,
- 350-380 grams of flour,
- 1 egg,
- 1-2 tablespoons vodka,
- 1 tbsp vegetable oil,
- 1 tsp salt,
- 450-500 grams of meat,
- 1-2 onions,
- 100-150 ml. meat broth,
- ground black pepper.

13.10.2017

Ajapsandal with meat

Ingredients: meat, eggplant, potatoes, onions, tomatoes, Bell pepper, cilantro, dried basil, butter, vegetable oil, bay leaf, water, salt

If you need to cook something tasty, beautiful and nutritious, then armenian recipe- "Ajapsandal" with meat. This dish will keep you warm cold weather, cheer up and perfectly satisfy hunger.
Ingredients:
- meat (lamb or pork) - 400 gr;
- eggplant - 2 pieces (medium);
- potatoes - 3 pcs;
- onion- 1 PC;
- tomatoes - 4 pcs;
- peppers - 3 pcs;
- cilantro - 1 small bunch;
- dried basil - 3 pinches;
- butter - 50 gr;
- vegetable oil - 30 gr;
- bay leaf - 2 pcs;
- water - 100 gr;
- salt to taste.

02.10.2017

Lamb soup

Ingredients: lamb, water, onions, potatoes, tomatoes, carrots, salad peppers, herbs, salt, spices

Today I will teach you how to cook a very tasty, hearty and easy-to-cook soup with lamb and vegetables. The dish turns out to be incredibly tasty, the main thing is to choose the right meat.

Ingredients:

- half a kilo of lamb,
- 2 liters of water,
- 1 onion,
- 3-4 potatoes,
- 1 tomato,
- 1 carrot,
- 1 salad pepper,
- 1 bunch of greens
- salt.

21.08.2017

Samsa with lamb

Ingredients: water, egg, flour, oil, salt, lamb, onion, cumin, salt, pepper, sesame, yolk

Samsa has many variations, but traditional recipe her cooking - with lamb. We will teach you how to cook such samsa at home so that you can surprise your family and guests with delicious and hearty pastries.
Ingredients:
For test:
- 1 glass (220 ml) of water;
- 1 egg;
- 3-4 cups (500-520 gr) flour;
- 80 gr butter;
- 0.5 tsp salt.
For minced meat:
- 500-600 grams of lamb;
- 2-3 onions (300 gr);
- 2-3 tsp zira;
- salt to taste;
- ground black pepper to taste.
Additionally:
- 100 g of melted butter - for spreading layers of dough;
- 3 tsp white roasted sesame seeds - for sprinkling;
- 1 egg yolk.

03.08.2017

Lamb soup

Ingredients: lamb, potatoes, onions, carrots, peppers, chili, tomato paste, oil, salt, laurel, spice, herbs

Lamb is a very tasty and satisfying meat, the main thing is to be able to cook it. Today I will tell you how to cook an absolutely delicious and hearty soup with lamb and potatoes.

Ingredients:

- 300 grams of lamb,
- 4 potatoes,
- 1 onion,
- 1 carrot,
- 2 sweet peppers,
- chili pepper to taste
- 1 tbsp tomato paste,
- 2 tablespoons vegetable oils,
- 2 tsp salt,
- 1 bay leaf,
- 1 tsp ground black pepper,
- a quarter of a bunch of green cilantro.

28.07.2017

Buhler. Buryat soup with lamb

Ingredients: lamb, onion, potatoes, salt, pepper, dill, parsley

I suggest you cook this delicious Buryat soup - bukhler. It is prepared from lamb. An interesting effect of this soup is that it eliminates post-alcohol syndrome.

Ingredients:

- 450 grams of lamb,
- 3 onions,
- 2 potatoes,
- half st.l. salt,
- freshly ground pepper,
- bunch of dill
- a bunch of parsley.

10.06.2017

Shulyum from lamb

Ingredients: lamb, potatoes, carrots, onions, eggplant, bell pepper, cilantro, chili pepper, greens, laurel

Shulyum is a soup that hunters cook from duck and usually open the hunting season with this dish. Today we will cook lamb shulum. This soup takes more than 2 hours to prepare, but it's worth it.

Ingredients:

- 1 kg. lamb;
- 400 grams of potatoes;
- 300 grams of carrots;
- 150 grams of onions;
- 300 grams of eggplant;
- 200 grams of bell pepper;
- 300 grams of tomato;
- 100 grams of cilantro;
- 2-3 chili peppers;
- greenery;
- garlic;
- Bay leaf;
- pepper;
- salt.

06.03.2017

Classic lamb kharcho soup

Ingredients: lamb, rice, onion, tomato, celery, walnut, garlic, pepper, cilantro, laurel, salt

Kharcho is a thick fragrant soup that occupies a special place in Georgian cuisine. It also has more than one cooking option. Our new recipe will teach you how to cook classic kharcho.

Products for the recipe:
- 700 g of meat on the bone;
- 120 g long-grain rice;
- two heads of red onion;
- two tomatoes;
- 150 g of celery stalks;
- 100 g of walnuts;
- a head of garlic;
- two chili peppers;
- ground red pepper - two pinches;
- hops-suneli - two pinches;
- a bunch of cilantro and dill;
- Bay leaf;
- ground black pepper - to taste;
- salt - to taste;
- seasonings for broth;
- vegetable oil.

Meat accompanies human life since antiquity. Food was heated with stones, baked on a fire, smoked with smoke. Modern meat cooking is replete with a variety of ways to obtain delicious food. The presented recipes for cooking lamb will not only help in choosing the desired dish, but also reveal the features of using this useful product.

Meat stew with potatoes

Of all known methods heat treatment of such meat, lamb stew is a traditional dish among many peoples of the world, and we are no exception!

Composition of ingredients:

  • bulbs - 2 pcs.;
  • vegetable oil;
  • lamb pulp - 1 kg;
  • garlic cloves - 5 pcs.;
  • potatoes - up to 12 pcs.;
  • spices (salt, pepper), cilantro, zira.

Cooking method:

  1. Cut the lamb washed and dried with napkins into small pieces, mix with spices, spices, finely chopped garlic. We leave the meat for an hour and a half in a closed container.
  2. We place onion chopped in half rings in a thick-walled pan (cauldron), fry the vegetable until a pink hue in preheated vegetable oil. Add marinated meat and continue cooking until a golden crust appears on the pieces of lamb.
  3. Now pour in strongly heated water in an amount covering the product, and simmer over low heat until cooked. If the liquid boils away prematurely, add required amount. The best way learn about the end of the process - try a juicy piece.
  4. We clean the potatoes, cut into large slices, fry in a pan with oil, place in a bowl with lamb. Stew food for another 25 minutes, season with salt, pepper and cumin.

Serve hot beef with potatoes, sprinkle portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

  • Sweet pepper;
  • carrots - 4 pcs.;
  • lamb (necessarily on the bone) - 1.2 kg;
  • onion turnip - 6 pcs.;
  • spices, cilantro and dill, seasoning mixtures;
  • tomato paste - 150 g;
  • lard - 200 g;
  • garlic cloves - 4 pcs.;
  • chili - 2 pods;
  • potatoes - 10 pcs.;
  • tomatoes - 6 pcs.

Cooking order:

  1. We chop meat and bones into large pieces, place in a cauldron with a capacity of up to 5 liters, fill the dishes with bottled water. Add 2 onions, a dessert spoon of zira, garlic, chili pods and salt. We start heating the liquid.
  2. We remove the foam that appears during boiling, reduce the intensity of the fire to a minimum, simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
  3. Finely chop the fat, melt it in another thick-walled bowl until greaves form. They will not be useful to us, so we remove the pieces from the pan. Add lamb and chopped onion rings, fry the products until golden brown, then pour the shurpa components with strained broth and bring it to a boil.
  4. Now we lower the tomatoes divided into slices, tomato paste, pepper cut into strips (without seeds), carrot circles and large parts of peeled potatoes. Boil food until cooked.

By the way, if there are no contraindications to the use of lamb, the inclusion of such meat in the daily diet is the right way to get rid of excess weight!

Delicious barbecue in pomegranate juice

To prepare the most tender and juicy lamb skewers, we choose meat from the dorsal part of a dairy lamb, which is no more than two months old.

Required components:

  • sweet pepper, onion, - 1 pc.;
  • lemon juice - 30 ml;
  • lamb fillet - 800 g;
  • garlic cloves - 3 pcs.;
  • pomegranate juice - 170 ml;
  • olive oil - 50 g;
  • salt pepper.

Sauce requires:

  • a bunch of cilantro;
  • natural yogurt - 350 g;
  • juice of half a lime;
  • garlic cloves - 3 pcs.

Cooking technology:

  1. Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
  2. We wash and blot lamb with napkins, cut into pieces, pour marinade, leave for 4 hours in a closed form.
  3. Peppers are cleaned from seeds, rinsed, cut into large pieces. We string portions of meat on skewers, alternating it with onion rings and strips of a sweet vegetable. We fry the products on the grill until cooked, not forgetting to turn over more often.
  4. To get the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, chopped cilantro.

Season the fragrant mixture with salt and pepper, serve chilled lamb skewers.

Traditional kharcho soup

We use a quality product for lamb kharcho.

We keep in mind that the fresh meat of a young animal is distinguished by a light red (not dark) color and almost white fat layers.

Grocery list:

  • round rice - 60 g;
  • onion, carrot;
  • lamb (of course with a bone) - 700 g;
  • tomato paste - 30 g;
  • garlic cloves - 5 pcs.;
  • pepper, bay leaves, salt.

Cooking features:

  1. Place the bone separated from the meat in a saucepan, pour 2.2 liters of filtered water, cook for at least one and a half hours in a closed form. After the start of boiling, do not forget to remove the foam.
  2. We divide the lamb pulp into small portions, fry until golden brown, dip into the broth. The bone is removed first. Boil the meat until cooked, after which we spread the well-washed rice. We continue the process until the cereal is soft enough.
  3. We chop the onion and carrot into small pieces, place in the pan where the meat was fried, sauté the vegetables until tender. Add tomato paste, stir the products, after 3 minutes put the composition in a pan with food. Pepper and salt the dish, put chopped garlic, bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew, present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring meal.

List of components:

  • carrots - 600 g;
  • onion - 300 g;
  • lamb (preferably a fatty piece) - 1.6 kg;
  • suneli hops, mustard seeds, hot chili - 2 tsp each;
  • laurel leaves - 2 pcs.;
  • vegetable oil;
  • salt, head of garlic, celery root.

Cooking method:

  1. Wash and clean vegetables. We chop the carrots into strips, cut the onion into large cubes.
  2. First of all, we prepare the basis of pilaf - zirvak. We spread the pieces of onion in a cauldron (thick-walled dishes) with preheated vegetable oil. Fry until translucent, slightly golden.
  3. We divide the lamb pulp (thigh or dorsal part) into small pieces, add them to the vegetable. We add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. We cook the products for several minutes, constantly stirring them.
  4. We place well-washed rice, pre-soaked for 20 minutes, on a toasted composition. We remove the layer of husk from the head of garlic, insert it in the middle of the placed grain. Add a pod of chili and spices, pour the ingredients of the dish with filtered water in a volume that exceeds the contents of the dish by 3 cm.
  5. Increase the intensity of heating, and after boiling, reduce the heat to a minimum. We cook food in the closed state for about 40 minutes.

Lamb pilaf is prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, temptingly fragrant.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.

Composition of ingredients:

  • onion - 200 g;
  • eggs - 2 pcs.;
  • sifted flour (preferably wheat) - 500 g;
  • lamb - 1.5 kg;
  • spices, herbs, spices, bay leaf.

Cooking steps:

  1. Mix in a bowl ½ cup of heated water, a pinch of salt and an egg. Knead the elastic dough, let it rest for half an hour. We divide the ball into 4 parts, roll out thin cakes, cut them into rhombuses or squares up to 2 cm wide. This is how special noodles for beshbarmak are prepared.
  2. We place the pieces of meat in the bowl of the device, add salt, onion, bay leaf, pepper. Pour the components of the dish drinking water that completely covers the products. We select the "Extinguishing" program, fix the cooking time of 2 hours.
  3. We take out the onion from the broth, throw it away. We take out the lamb, put it on a wide plate, place the onion chopped into rings on top.
  4. Select the "Steam cooking" program, leave the appliance open. Bring the liquid to a boil, lower the noodles into the broth, heat the composition for 10 minutes, periodically stirring the pasta. We throw them in a colander, carefully place them on pieces of meat, add a few onion rings.

We serve beshbarmak cooked in a slow cooker to the table, sprinkle the food with chopped herbs.

Lamb soup piti

This hot dish represents Azerbaijani cuisine. Lamb soup has a special taste, provided with chickpeas and fragrant oriental spices.

Grocery list:

  • tomato;
  • potatoes - 6 pcs.;
  • lamb - 600 g;
  • bulbs - 2 pcs.;
  • chickpeas (dry peas) - 120 g;
  • quince - 1 pc.;
  • peppercorns, salt, fragrant herbs, fresh herbs.

Cooking method:

  1. We chop the onion in half rings. Dry the washed meat with towels, divide into portions.
  2. We cut off a thin skin from a quince, chop the fruit into small cubes. Soak the peas for several hours, then blot with napkins until dry.
  3. We spread the prepared products in the pan in layers in the following order: onion rings, lamb, quince slices, Turkish peas. Pour in purified water, hiding the ingredients of the dish under it.
  4. We heat the contents of the dishes to a boil, reduce the heat as much as possible, simmer the food in a closed form for about two hours. 30 minutes before the end of the process, add peeled, sliced ​​\u200b\u200bpotatoes and quartered tomatoes. Season the dish with salt, pepper, chopped parsley and dill.

Serve lamb soup piti exclusively hot.

Cooking lagman

The presented dish is distinguished by its cooking technology, as a result of which we get something in between the first and second courses.

Required products:

  • tomatoes - 6 pcs.;
  • Sweet pepper;
  • carrots and potatoes - 2 pcs.;
  • meat - 600 g;
  • vegetable oil - 100 ml;
  • noodles for lagman - 1 pack;
  • garlic cloves - 6 pcs.;
  • high-quality adjika - 50 g;
  • salt pepper.

Cooking process:

  1. We cut off all films and tendons from a piece of meat, divide the lamb into long and very thin strips, place in a cast iron with well-heated oil, fry until lightly browned.
  2. Add peeled and chopped onions to the meat, continue the process for another quarter of an hour. 5 minutes before the end of this period, lay out the carrots chopped into strips and sweet peppers cut into rings. Season the dish with salt.
  3. In a separate bowl, stew root vegetables and tomato slices divided into sticks. We cook food for a quarter of an hour, put adjika, simmer for another 3 minutes in a closed form.
  4. We combine the meat composition with potatoes, mix the food. Separately, boil the noodles in slightly salted water, put them in a colander.

We spread hot pasta on a serving dish, place a lagman on them. Sprinkle the dish with chopped herbs.

Baked lamb ribs

Lamb dishes are delightfully good baked, especially if we have mouth-watering ribs at our disposal.

Product set:

  • bulbs - 3 pcs.;
  • ripe tomatoes - 5 pcs.;
  • lamb ribs - 1 kg;
  • salt, spices, fragrant herbs.

Cooking technology:

  1. We chop the lamb ribs in portions, rub with salt and spices, leave to marinate for 3 hours.
  2. We spread the pieces of meat on the bones in a heat-resistant form, on top we place tomatoes divided into thin circles, chopped onion in half rings.
  3. Sprinkle the products with chopped herbs, close the container with foil, send for 2 hours in the oven, heated to t 190 ° C.

15 minutes before the end of the process, remove the paper, bake the lamb ribs until a wonderful golden color. A deliciously delicious dish is ready!

Meat chanakhi in a pan

This dish is especially common in the Caucasus. Isn't it the reason for such a large number of centenarians in these regions?

Required components:

  • eggplant, sweet peppers - 4 pcs.;
  • onion - 3 pcs.;
  • lamb (preferably with layers of fat) - 1.5 kg;
  • fat tail fat - 120 g;
  • potatoes - 8 tubers;
  • a head of garlic;
  • tomatoes - 5 pcs.;
  • salt (20 g), pepper (1/3 dessert spoon), herbs.

Cooking lamb in a pot:

  1. We chop the fat into small cubes, put it on the bottom of the dish. We clean the meat from the tendons, cut into small pieces, place the next layer.
  2. Eggplant must first be rid of bitterness. To do this, cut the fruits into circles, salt, leave for an hour under oppression. Drain the dark liquid, blot the vegetables, put them on the meat row.
  3. We divide the tomatoes into quarters, remove the seeds from the peppers, wash the fruits, chop them coarsely, lay them in the next layer. Add onion chopped in half rings, on it we place potatoes cut into quarters and garlic cloves divided into thin plates. Sprinkle the products with chopped herbs.
  4. Seasoning food with powder hot pepper. If desired, add half a glass of wine. Close the pot tightly and put it on high heat.
  5. After a few minutes, when active boiling begins, reduce the heating intensity to a minimum, stew the food for at least an hour.

In a similar way, we form lamb vats in pots. This food is cooked in the oven. Either way, it will be delicious!

Lamb baked in foil

The signature dish of any holiday table- lamb in the oven, baked in foil.

Composition of products:

  • leg of lamb;
  • table vinegar - 250 ml;
  • salt, pepper, paprika;
  • purified water - 5 l;
  • honey - 60 g;
  • French mustard - 30 g.

Cooking technology:

  1. We select spacious dishes, lay out the leg of lamb, fill it with a solution of water and vinegar. We close the container, leave the product in this state overnight.
  2. In the morning we remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, layers of fat. Rub the leg with pepper, salt and paprika.
  3. We mix honey melted in a steam bath and French mustard with whole grains in a bowl. Carefully rub the meat with the resulting mixture, wrap the leg in two layers of foil and send it to the oven (200 ° C) for 2 hours. We open the paper 15 minutes before the end of the process, we expect the formation of an appetizing pink crust.

We spread the baked lamb on a dish, cut into layers up to 2 cm thick, keeping the original shape of the leg. On one side of the meat we place a beautiful slide of French mustard.

Vak balish - small meat pies

At one glance at the miniature Tatar pies with finely chopped meat, saliva is already flowing.

List of ingredients:

  • bulbs - 2 pcs.;
  • melted butter;
  • sour cream - 300 g;
  • eggs - 2 pcs.;
  • yolk - 1 pc.;
  • baking soda - 9 g;
  • potatoes - 2 pcs.;
  • minced meat - 700 g;
  • sifted flour (preferably wheat) - 500 g

Steps for making vak balish:

  1. First we make the dough. We combine eggs and fresh sour cream in a bowl, add 150 g of heated ghee, a pinch of salt. Thoroughly mix the composition, add portionwise sifted flour with soda, make kneading soft dough. We wrap the ball in a film, send it to the refrigerator.
  2. Peel potatoes and onions, cut into pieces. For pies, chop the lamb pulp into the smallest cubes. We mix the products into a homogeneous mass, season with salt and pepper.
  3. We take out the dough, form small balls, roll out the cakes, put the meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, coat the muffin with yolk, put it on a baking sheet treated with oil, send it to the oven (180 ° C) for 50 minutes.

These little meat pies are a miracle, how good they are! Serve wak balish with sweet tea or broth.

Odorless boiled lamb

Before choosing one of the culinary methods for getting rid of a specific smell of meat, we make sure that the reason for this lies not in the quality of the purchased product (an old animal, violations in the slaughtering technology or storage process).

We remove the smell of lamb in the following ways:

  • We cut off thin films from a piece of meat and, most importantly, fat. It is in it that the main source of all “fragrant” troubles often lies.
  • Pour the meat for several hours with milk (add chopped garlic) or beer, kefir or a mixture of lemon juice and sparkling water.
  • We make a weak solution of vinegar, leave the lamb in it overnight. It is advisable to change the used liquid several times to a clean composition.

How to boil lamb without smell?

We select a piece of young lamb meat, process the product, following the recommendations given, boil it with the addition of the desired seasonings:

  • onion;
  • cumin, marjoram, zira or ginger;
  • garlic, used in moderation, will be an excellent component that gives the meat a pleasant taste and aroma.

As practice shows, in order to get rid of the smell of boiled lamb, at the end of the heat treatment, add a few drops of lemon juice to the broth.

Onion stuffed with lamb

Such a dish is not so common in our diet. The reason for this is an elementary ignorance of the excellent qualities of the originally prepared food.

List of components:

  • raisins kishmish (seedless) - 60 g;
  • onion - 7 pcs.;
  • bulgur (wheat groats) - 4 tbsp. l.;
  • olive oil - 20 ml;
  • minced lamb - 450 g;
  • garlic cloves - 3 pcs.;
  • cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking method:

  1. We clean the bulbs, rinse, dry with napkins, then cut off the remnants of the root system. We do this in such a way that each head in a standing position does not fall to one side, resembling a toy "roly-poly".
  2. Boil water in a saucepan, boil vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
  3. We spread the raisins and bulgur in a heat-resistant dish, fill it with water from the onion, leave for 25 minutes so that the liquid is absorbed into the food.
  4. We cut off the upper layers of the onions (up to 1 cm), extract the pulp with a spoon, finely chop together with the separated caps.
  5. We spread the pre-cooked lamb minced meat in a pan with hot oil, fry for 6 minutes, stirring with a silicone spatula.
  6. When the product is browned, move it to the side of the dish, add seasonings and spices. Attach after 30 seconds onion composition, lightly fry it, mix with minced meat, cook for another 10 minutes. We spread the raisins and cereals in the meat mass, season the composition with salt and pepper.
  7. At the final stage of preparation, we fill the onion heads with the resulting filling, place the vegetables in a baking dish, cover with foil, send them to the oven for 20 minutes. At the end of the process, remove the paper, cook the dish for another quarter of an hour.

Serve stuffed with lamb onions only hot.

Loin in the oven

Well, now - a culinary intrigue, which nutritionists call a way to maintain health and longevity.

Grocery list:

  • lamb loin - 1.5 kg;
  • beer, drinking water- 300 ml;
  • fresh sour cream - 420 g;
  • bulbs - 2 pcs.;
  • melted butter - 30 g;
  • flour - 60 g;
  • bay leaf, salt, pepper.

Meal preparation:

  1. At the very beginning of the process, we make the marinade. Mix in a saucepan chopped onion rings, beer and water, rosemary and lavrushka. We boil the composition, pour the meat with the resulting mixture, leave it closed for 12 hours. Turn the pieces over periodically.
  2. We take out the lamb from the marinade, blot well with napkins, rub with salt, pepper and olive oil. We spread the product on a baking sheet, bake for 2 hours at t 180 ° C. Do not forget to process the meat with the allocated juice.
  3. Next, we take out the lamb, sprinkle with flour, pour fresh sour cream, continue cooking for another half hour.

We serve the loin in a hot state, pour over the fragrant composition formed during baking.

Today, nutritionists sometimes express an opinion about the dangers of lamb. It's up to you to believe them or not, but you can't help but pay attention to the fact that this is the only type of meat that is not prohibited for consumption by any religion. A very significant circumstance!


Mutton is a favorite meat of the peoples of the East, where, in addition to the famous dairy lambs, the meat of young castrated rams or sheep no older than 3 years is valued; it is light red in color with white, elastic fat. If the taste of lamb fat is unattractive to you, carefully remove it. Lamb should not be cooked too long: it loses flavor and becomes too dry and tough, it is better to leave it half-done, pink and juicy. The preparation of lamb depends on the culinary tradition: in the East, meat is boiled and stewed with dates and apricots, olive oil, tomatoes, garlic and wine are obligatory in the recipe of Mediterranean dishes, in the northern regions they prefer roast lamb with potatoes. Excellent seasonings for lamb will be thyme, oregano and marjoram; the taste of fat is beaten off with English mint sauce on vinegar. Lamb goes almost exclusively with red wines.

In the section "Lamb Recipes" 344 recipes

Lamb with cabbage in a clay pot

Recipe for juicy lamb with fresh cabbage cooked in a clay pot. For flavor, black and allspice and chopped parsley are added to the meat. Although it is better to add parsley to ready-made meat so that the greens retain their color. Lamb languish in the du...

Lamb cutlets with cheese and herbs

Lamb cutlets are even tastier if they are made with cheese filling. Then on the plate there will be not only juicy lamb, but also hot cheese, which tastes great with meat. Choose the type of cheese you like. Additionally, at the beginning...

Shanfana - lamb in wine in Portuguese (Chanfana)

Chanfana is a national Portuguese lamb or goat dish. Its main components are meat, onions and red wine. Xanfana is a traditional dish of central and northern Portugal, included in the list of 7 gastronomic wonders. City...

Lula kebab on the grill

The recipe for kebab on the grill is for those who are already fed up with the rest of the kebabs. Preparing minced lamb, shaping kebabs, and then cooking them on the coals will add to your thrill. Everything matters here! Almost any deviation from the recipe...

Pilaf with lamb

Recipe crumbly pilaf with pieces of juicy lamb will melt in your mouth instantly. Of course, ideally, to cook such pilaf on a fire. But what to do if there is no opportunity to cook pilaf in nature? There is an exit! You can make delicious homemade...

Lamb shish kebab with eggplant

Lamb and eggplant, in my opinion, the perfect combination. Especially if we are talking about barbecue. The recipe for lamb kebab with eggplant is not as complicated as it might seem. You will have to tinker with the minced meat so that it does not slip off the skewers, but otherwise everything is el...

Lamb skewers in onion marinade

Lamb kebab recipe with the most simple marinade. For the marinade, we need only one ingredient - onions. The meat is marinated in onion juice (or onion gruel) before frying, which makes the lamb softer. Good news for those who don't like...

Lamb with quince in a cauldron

In a cauldron, any meat acquires a special taste and aroma. In this recipe, lamb is fried with the addition of quince, which is first fried separately from the meat, but at the very end is added to the lamb so that the products exchange flavors and the dish becomes even more delicious.

Baked lamb ribs with honey

Baked lamb ribs with honey can be cooked in the oven (in foil) or baked on the grill. Before you start cooking the ribs, you need to make sure that this is the meat of a young lamb. Young lamb ribs are quickly marinated and cooked. For ma...

Dushenina lamb (stew with potatoes)

Lamb dushenina is pieces of meat stewed with vegetables with the addition of meat broth and spices. The meat is pre-breaded in flour and fried until browned. In this form, it retains all its juiciness. You can stew lamb in a deep saucepan or ...

Lamb ribs in foil

Before cooking lamb ribs in foil, the meat must be marinated in a mixture of garlic, soy sauce and a mixture of Provence herbs. At the end, freshly squeezed lemon juice can be added to the meat marinade. When the ribs are marinated, they are tightly wrapped in f...

Kaiser kavurma (roast lamb with vegetables)

Kaiser-kavurma is a lamb roast with vegetables. Cook this dish better in summer when there are local vegetables - fragrant, juicy and meaty. According to this recipe, kavurma turns out fragrant, tasty and no specific smell of lamb. Meat melts in...

Georgian kaurma (fried lamb, heart and liver)

Kaurma is a Georgian cuisine recipe made from lamb meat, heart and liver. It is very important, before you start cooking, to choose the right and necessary products. The meat should be from a young lamb, the only way to achieve a good result. As regards...

Lamb with eggplant

Lamb with eggplant cooked according to this recipe is soft. Vegetables, during the stewing of meat, form a lot of juice, which thickens and becomes saturated by the end of cooking, delicious sauce. Ready lamb with eggplant is garnished...

Lamb with chickpeas and vegetables

Lamb with chickpeas and vegetables is cooked in a deep stewpan, frying pan, cauldron or goose. The main thing is that enough juice is formed in which neither meat nor vegetables are burnt. Of course, if you feel that there is not enough liquid, then pour in a little ...

Lamb leg baked in foil

Leg of lamb does not require any complex marinades. It is enough to grease it with a mixture of herbs with salt and oil, and then bake until cooked, trying not to overdry. I have a ready-made mixture of herbs with the addition of vinegar, pepper and vegetable ...

Lamb tagine with pumpkin and couscous

As usual, Oriental dishes are distinguished by their skilful, moderate use of spices. This time I cooked lamb with pumpkin in a tagine with a mixture of spices ras el hanout, which I made earlier for another dish, and now I store in a jar and use ...

Lamb in breadcrumbs

For this dish, lamb loin is suitable. It is better to take young lamb and lamb so that the meat is fried as quickly as possible, while the bread crust is browned, but not burned. As a garnish for lamb in breadcrumbs, fresh or boiled ...