Cooking process
Lamb with garlic is a deliciously aromatic combination that will leave few people indifferent. The way that allows to optimally reveal this union is the larding of the mutton pulp with garlic before baking in the oven (or on the grill). Usually this method is used when baking leg of lamb, rear quarters and saddle.
The minimum set of products: lamb, salt, butter and garlic. It can be expanded absolutely arbitrarily by any condiments that do not burn out in the oven on the surface of meat during high-temperature baking. That is, for example, peppers and dried herbs – you can, but fresh parsley and fresh mint – you can not. I will have lamb with garlic and rosemary.
Those who have never tried anything to spy, probably, are interested, is it difficult? Well, at least, for some reason I did not dare to resort to this method for a long time. So, in order for the meat to be easily spikyvat, you need a perfectly sharp knife. In the sense, first, with a sharp tip, and secondly, not stupid. If such a knife is – then generally without problems. If not – there are many other ways to cook delicious meat, do not bother with sponging – it will be TORTURE!
Important: at the beginning of cooking lamb according to this recipe, it must necessarily have room temperature. Calculation of the amount of salt – 1 tsp. melkokristallicheskoy for a full 500 gr. Flesh WITHOUT BONE. Calculation of garlic – 3 cloves for a full 500 gr. flesh without bone.
With a long narrow knife, we cut out the bone from the meat, leading them along the bone and around it. You can cut from two sides. We weigh the meat to determine the amount of salt. That for the sake of cut out a bone, I will show at the very end.
We rub lamb and inside, and outside with oil and salt. We do not remove external membranes, they are needed in this recipe.
Garlic cut into halves along the axis, then another several long and narrow lobules (the number depends on the size and configuration of the denticles).
For puffing, pierce the pockets of the knife in the surface of the meat. Pockets should not be perpendicular to the surface, but go underneath it casually. The final photo will show what happens to the perpendicular jabs – they are made by me on the side cut. Of these garlic often bulges outwards. I need this in order to show in the photo that the meat was larded. From the culinary point of view, this is not necessary, and maybe even spoil the case: open garlic at very high temperatures burns out and gives an unpleasant smell.
Another useful tip: do not try to do punctures at first, and then look for them and stuff the garlic. It’s easier to stuff garlic in a puncture just made than to look for it later.
We put rosemary (or someone that). You can insert a twig into the hole from the removed bone.
Preheat the oven to 250 C. Bake at this temperature meat for 15 minutes. Then bake for 20 minutes for every 500 gr. pulp at a temperature of 180 C. Next, let the meat rest in a cooling oven for 15 minutes. However, it can be kept in it until serving, or use it cold.
This is how lamb with garlic and rosemary looks ready. On the lateral surface of the garlic, inserted into perpendicular punctures.
And now I show you why we cut out the bone first. This allows us to cut the baked leg with such beautiful big washers.
Lamb with garlic
Lamb with garlic is a very tasty and fragrant dish. This combination has been and remains a classic for many centuries from a wide variety of peoples.
Ingredients
Thigh lamb or lamb – 1 pc.
Salt – 2 tsp.
Vegetable oil – 1 tbsp.
Garlic – 6 denticles
Rosemary – 3 sprigs
Cooking process
Lamb with garlic is a deliciously aromatic combination that will leave few people indifferent. The way that allows to optimally reveal this union is the larding of the mutton pulp with garlic before baking in the oven (or on the grill). Usually this method is used when baking leg of lamb, rear quarters and saddle.
The minimum set of products: lamb, salt, butter and garlic. It can be expanded absolutely arbitrarily by any condiments that do not burn out in the oven on the surface of meat during high-temperature baking. That is, for example, peppers and dried herbs – you can, but fresh parsley and fresh mint – you can not. I will have lamb with garlic and rosemary.
Those who have never tried anything to spy, probably, are interested, is it difficult? Well, at least, for some reason I did not dare to resort to this method for a long time. So, in order for the meat to be easily spikyvat, you need a perfectly sharp knife. In the sense, first, with a sharp tip, and secondly, not stupid. If such a knife is – then generally without problems. If not – there are many other ways to cook delicious meat, do not bother with sponging – it will be TORTURE!
Important: at the beginning of cooking lamb according to this recipe, it must necessarily have room temperature. Calculation of the amount of salt – 1 tsp. melkokristallicheskoy for a full 500 gr. Flesh WITHOUT BONE. Calculation of garlic – 3 cloves for a full 500 gr. flesh without bone.
With a long narrow knife, we cut out the bone from the meat, leading them along the bone and around it. You can cut from two sides. We weigh the meat to determine the amount of salt. That for the sake of cut out a bone, I will show at the very end.
We rub lamb and inside, and outside with oil and salt. We do not remove external membranes, they are needed in this recipe.
Garlic cut into halves along the axis, then another several long and narrow lobules (the number depends on the size and configuration of the denticles).
For puffing, pierce the pockets of the knife in the surface of the meat. Pockets should not be perpendicular to the surface, but go underneath it casually. The final photo will show what happens to the perpendicular jabs – they are made by me on the side cut. Of these garlic often bulges outwards. I need this in order to show in the photo that the meat was larded. From the culinary point of view, this is not necessary, and maybe even spoil the case: open garlic at very high temperatures burns out and gives an unpleasant smell.
Another useful tip: do not try to do punctures at first, and then look for them and stuff the garlic. It’s easier to stuff garlic in a puncture just made than to look for it later.
We put rosemary (or someone that). You can insert a twig into the hole from the removed bone.
Preheat the oven to 250 C. Bake at this temperature meat for 15 minutes. Then bake for 20 minutes for every 500 gr. pulp at a temperature of 180 C. Next, let the meat rest in a cooling oven for 15 minutes. However, it can be kept in it until serving, or use it cold.
This is how lamb with garlic and rosemary looks ready. On the lateral surface of the garlic, inserted into perpendicular punctures.
And now I show you why we cut out the bone first. This allows us to cut the baked leg with such beautiful big washers.