Lamb leg baked in the oven in foil, effectively served to the festive table entirely, will create an incredible festive atmosphere and a sense of celebration. And the incredible juicy taste and delicious aroma of such meat will win the hearts of his tasters.
If you have not decided on the main course of your New Year's table, then prepare a leg baked in foil for one of the recipes offered below, and you will be provided with a culinary triumph.
How to cook a sheep's leg in breading, baked in the oven in foil - recipe
Ingredients:
- leg of lamb - 1,5-2 kg;
- garlic - 3-4 teeth;
- thyme - 5 branches;
- hard piquant cheese - 130 g;
- white stale bread - 130 g;
- Dijon mustard - 30-35 g;
- sour cream - 50 g;
- large salt - to taste;
- ground black pepper - to taste.
Preparation
We wash the leg with lamb, dry it, dry it generously with large salt and pepper and cover it with a mixture of sour cream and Dijon mustard. Stale bread, hard cheese and pre-peeled garlic is crushed in a bowl of blender until a small crumb is obtained, and then add the thyme leaves cut from the twigs and mix. We pan out a thoroughly received mixture of crumbs with a leg covered with mutton so that no lumens remain, we seal it in foil and place the oven for twenty minutes warmed to maximum temperature. Then we lower the fire intensity to 165 degrees and continue baking the mutton leg in the foil for another two hours. After the time has elapsed, we raise the oven temperature to 185 degrees, turn off the foil on the top and leave it for another thirty minutes to soak.
Preparation of lamb leg in oven in foil with prunes
Ingredients:
- lamb leg - 2-2,5 kg;
- prunes - 220 g;
- lemon - 1 piece;
- garlic - 1,5 heads;
- onion - 1 head;
- carrots - 1 piece;
- bitter pepper - 1 piece;
- olive oil - 75 g;
- mustard - 25 g;
- Provencal herbs - 15 g;
- ground mixture of peppers - 15 g;
- basil dried - 10 g;
- leaves of laurel - 2-3 pcs .;
- buds of a carnation - 4-5 pieces;
- large salt - to taste;
- Fresh parsley greens - 1 bunch.
Preparation
First of all, we will properly prepare a leg of lamb. We rinse it well, dip it with water with napkins or paper towels and proceed to pickle. To do this, pour in the bowl of Provencal herbs, dried basil, ground mixture of peppers, mashed pod of pepper, half of the norm of peeled and squeezed garlic, add small-chopped parsley stems, pour olive oil and juice of one lemon and mix well, slightly rubbing with a crust or spoon. Lubricate the resulting mixture of lamb leg and carefully rub it into the meat hands. Seal the leg in foil and put in a cool place for about twelve hours for soaking.
After the time unfolds the foil, we make cuts in meat with a knife and insert prunes in them, the remaining teeth of garlic, after cleaning them and cutting into two or three parts, and the leaves of parsley. Sdabrivaem also leg salt and mustard and again
On readiness, we again cover the leg with foil for twenty minutes, and then turn it, shift it to a dish and we can serve it.