Lamb: three cooking recipe

Lamb: three cooking recipe
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Lamb: three cooking recipe

Lamb - cutlets on natural stripped ribs are wonderful combined with vegetables, steamed, buckwheat, vermicelli. French and Italian culinary traditions are inconceivable without this dish.

Rack of lamb in the oven

It should be:

1 kg quads, 40 ml of olive oil, 40 ml of lemon juice, pepper, thyme and salt to taste.

For the sauce, take:

2 tooth garlic pinch basil and rosemary, 30 g of butter, a bottle of dry red wine.

As r Started:

  1. Rack divide into portions small, rinse, pat dry with a towel.
  2. Prepare the marinade. To this end, in a bowl, pour the oil, lemon juice, put salt and thyme, all the ingredients mix well.
  3. slightly repel pieces of meat kitchen hammer, rub them in the resulting mixture, leave to marinate for about half an hour.
  4. When the time will come, quickly fry the lamb in a pan without oil.
  5. Put everything in a baking dish, place in a preheated 170-180 ° C oven for 25 minutes.
  6. While the ribs are baked, make the sauce. Melt the butter in a pan, add to it chopped garlic, basil and rosemary.
  7. Gradually pour in the wine, bring everything to a boil, strain, boil down about a quarter of an hour on low heat.
  8. The finished squares pour sauce, serve.

Rack of lamb with mushrooms. See videoretsept !..

Rack breaded

Lamb: three cooking recipe


It should be:

600 g lamb, rosemary and thyme to taste 2 cloves of garlic, 2 tbsp. l. mustard, 300 g shelled walnuts, pepper and salt.

For the sauce:

300 ml of beef broth, 150 g of dried cranberries, 1 shallot, half a glass of red wine, 40 g of butter.

R ak prepare:

  1. Meat Rinse, air dry, put in a pan with vegetable oil, fry over high heat for 3 minutes on each side.
  2. Take a nut plaster.
  3. Finely chop the rosemary, thyme, garlic and nuts. All mix, pour the weight of olive oil, put salt and pepper.
  4. Prepare a sauce to pour it into the pot broth, wine, put berries and finely chopped onion.
  5. Stir, put on a plate on a small fire, bring to a boil, simmer for 10 minutes, cool.
  6. Rack brush with mustard, paneer in the nut mixture, all tightly wrap in plastic wrap, for 15 minutes, place in the refrigerator.
  7. Remove the rib, clear polyethylene, all put in the pan, oiled.
  8. Place in an oven, preheated to 180 ° C, bake for 15-20 minutes.
  9. Before serving, pour the meat sauce, sprinkle with herbs.

Rack of lamb in a simple


It should be:

1 kg of pork loin, olive oil, spices, salt, pepper.

How to prepare be:

  1. Rinse the meat, allow to drain excess fluid, remove excess fat, if any.
  2. Cut the brisket along the ribs into portions burgers.
  3. In a pan pour oil, do not regret, put the lamb. Cook over high heat until the beautiful appetizing crust.
  4. With the help of pliers turn the square on the other side.
  5. Fry over moderate heat, but not perezharte product.
  6. Pierce the meat with a knife, when it will give off a pinkish juice, to shift all in a dish, season with salt, pepper, add spices to taste, stir and let stand.
  7. Arrange chops on a la carte dishes, garnish offer crumbly rice.
  8. In a separate bowl post sauce of cilantro, oregano, crushed garlic and olive oil.