What to make from lamb loin. Lamb loin in the oven: recipe. Lamb loin with potatoes in a frying pan

Due to its usefulness, lamb is considered the most valuable meat in the Caucasus. Local residents, who are distinguished by good health and longevity, eat lamb in various forms. The most popular is lamb loin on the bone.

Lamb loin is famous for its high taste. The meat always turns out tender and juicy. The dish does not require a large number of ingredients and is considered simple to make. The main thing is to choose a good piece of fresh meat for the recipe and follow the rules:

Pay attention to the color of the meat when cut. It should be a soft pink color, without bruising.
Do not freeze the meat for this dish, but keep it in the refrigerator. Then the product will not lose its special taste.
To make the loin juicy, beat the meat a little. Marinate for 4 hours.

Roasting the lamb loin in the oven adds an extra layer of flavor to the dish. This cooking method does not cause the formation of carcinogens in meat. While the loin is “basking” in the oven, the hostess will find time for herself.

Preparation time – 5 hours.

Cooking time – 30 minutes.

Ingredients:

lamb loin on the bone – 2 kg;
any greenery for decoration.

For the marinade:

parsley – 30 gr;
garlic – 3 cloves;
vegetable oil – 20 g;
pepper, salt - to taste.

Preparation:

Rinse the meat. Leave to dry on a paper towel. Beat lightly.
Let's start preparing the marinade. Grind the garlic with a garlic press. Finely chop the parsley. Combine ingredients in a medium bowl. Add vegetable oil, salt and pepper. Stir.
Place the loin in the marinade. Rub it over the meat fibers. Place in the refrigerator for 4 hours.
Place the loin in a frying pan and lightly fry for 10-15 minutes.
Preheat the oven to 190 degrees. Place the meat on a baking dish greased with vegetable oil. Bake for 18-20 minutes.
Serve with your favorite vegetable salad. Bon appetit!

Lamb loin with potatoes in a frying pan

This recipe combines a delicious side dish and a beautiful presentation. Of all the vegetables, fried potatoes go most harmoniously with aromatic brisket. The delicious taste will not leave either guests or household members indifferent.

Preparation time – 3 hours.

Ingredients:

lamb loin on the bone – 1.5 kg;
potatoes – 800 gr;
onions – 2 pcs.

For the marinade:

olive oil – 15 g;
dill – 1 bunch;
ground cumin – 0.5 tsp;
salt, pepper - to taste.

Preparation:

Cut the loin into small pieces and rinse.
For the marinade, mix chopped dill with ground cumin. Add olive oil, salt and pepper.
Marinate the meat and place in the refrigerator for 2 hours.
Cut the potatoes into thin slices. Lightly salt and pepper.
Cut the onion into large rings.
Heat a large skillet over medium heat. Pour olive oil and add onion.
After 5 minutes, place the marinated loin in the pan. Fry for 10 minutes.
Add potatoes to the meat and cook for 20 minutes.
Place the finished dish on a large, beautiful plate. To decorate, sprinkle with finely chopped herbs.

Lamb loin on the bone with cherry tomatoes in a slow cooker

Bone-in lamb loin can be cooked quickly and easily in a slow cooker. This cooking method will require a minimum of hassle and will allow you to enjoy the wonderful delicate taste of the brisket combined with bright cherry tomatoes.

Preparation time – 1.5 hours.

Cooking time – 40 minutes.

Ingredients:

lamb loin on the bone – 1 kg;
Cherry tomatoes – 500 gr.

For the marinade:

lemon juice – 1 tbsp;
olive oil – 20 g;
onions – 1 piece;
garlic – 2 cloves;
parsley – 20 gr;
ground black pepper - to taste;
salt - to taste.

Preparation:

Rinse the loin, dry it and beat it a little. Wash the tomatoes.
To prepare the marinade, chop the garlic, onion and parsley. Add olive oil, lemon juice, pepper and salt.
Place the meat and cherry tomatoes in the marinade and refrigerate for 1 hour.
In the multicooker, select the “Baking” mode and place the loin in it, covering the bottom evenly. Place cherry tomatoes on top. Cook for 35 minutes.
Serve as a main course for lunch or dinner.

Bon appetit!

The loin is one of the most tender parts of lamb. Therefore, it is often used in cooking. The meat turns out tender and soft. Lamb in the oven is considered one of the popular dishes. There are a lot of options for preparing this dish, each good in its own way. To create this culinary miracle, very few ingredients are required, the most important of which is, of course, meat.

Tasty and beautiful

Place the loin on a hot frying pan and fry each piece on all sides. Next, transfer the meat to a baking sheet and put it in the oven for 30 minutes (temperature 120 degrees). During this time, you need to peel the potatoes and place them in boiling water for 20 minutes. We do the same with beans, only the cooking time will be only 10 minutes. Place the beans in a colander and fry in olive oil. Then add cherry tomatoes and a little chopped garlic to it. In a separate container, melt the vegetable oil with sugar and caramelize the potatoes, which should be cut into pieces if the tubers are large, until a beautiful crust forms. By this time the lamb loin will be almost ready. We take it out and rub it with a mixture of lemon zest, olive oil, pepper and salt. Place the pan in the oven for another 25 minutes. Serve the meat, cut into pieces and garnish with vegetables.

Lamb loin in foil

The meat will cook even faster in foil. Lamb loin, the recipe for which is simple, turns out very tasty and tender. Take two kilograms of lean meat, two cloves of garlic, three medium onions, two glasses of milk, 3-4 leeks, parsley, spices and a little Tabasco sauce. First we prepare the meat.

It must be washed and soaked in milk for one day. Then we cut the garlic into thin strips and stuff it into the loin. Finely chop the onion and carrots. Rub the meat with salt and pepper, sprinkle with vegetables, sprinkle with Tabasco sauce and wrap in foil. The lamb loin will be ready in two hours. When serving, it should be decorated with herbs and vegetables. A sauce based on sour cream and sour apples is perfect for this dish.

Original recipe

As you know, lamb goes well with beer. The marinade in which the meat is kept before cooking makes it soft and flavorful. Lamb loin on the bone, the recipe for which does not require any special ingredients, will become the main dish of the feast. Take 1.5 kilograms of good meat, two glasses of sour cream, 300 milliliters of beer, a tablespoon of ghee, two large spoons of flour, 300 milliliters of water, a bay leaf, two onions, a little rosemary, salt and pepper to taste. We start by preparing the marinade.

Mix beer, water, chopped onions, rosemary, bay leaf and boil. Pour the hot marinade over the meat and leave for 12 hours. Turn the piece over from time to time so that the loin is well soaked. After this, take out the meat and dry it thoroughly with a paper towel. Then rub it with salt, melted butter and pepper. Lamb loin should be cooked at a temperature of about 180 degrees. It must be periodically watered with the released juice. After 1.5-2 hours (depending on the size of the piece), the meat will be ready. Next, sprinkle it with flour and pour sour cream on it. Reduce the temperature to 140 degrees and fry the lamb for about 30 minutes. When serving, baste the pieces of loin with the juice released during frying.

Spicy taste

Lamb loin, the recipe for which will be offered below, has a spicy taste. To prepare, you will need 10 portioned pieces of loin, the juice of half a lemon, two large spoons of soy sauce, a little olive oil, oregano, paprika, basil and a mixture of pepper. Pour olive oil into a separate container and add lemon juice, spices and soy sauce.

The result is an excellent marinade that will not only make the meat tender, but also give it an expressive taste. Dip each piece of meat on the bone in the marinade and place it in a durable bag or container. Let the loin marinate for 6 hours. Then we take out the meat and fry each piece in a hot frying pan until golden brown on each side. Then reduce the heat and cook the lamb until cooked. You can use couscous as a side dish for this dish.

Green breading

Lamb loin on the bone in green breading is an ideal dish for any feast. Let's take 400 grams of meat on the bones. For breading you will need three quarters of a glass of breadcrumbs, a bunch of parsley, two spoons of rosemary, two cloves of garlic, olive oil and two spoons of Parmesan (grated).

If you have time, you can pre-marinate the meat in a mixture of spices and olive oil. If the lamb has fat, then it should be slightly cut. Then rub the loin with spices and fry on each side. Separately prepare the breading. Mix and grind all the ingredients, salt and pepper to taste. Then cover each piece of lamb with breading and bake in the oven at 220 degrees for about 20-25 minutes.

Sauce for meat

Lamb loin cooks perfectly in the oven. The recipe can be optionally supplemented with sauce, which will add juiciness to the meat. To prepare it, you need to take a little olive oil (you can use the juice left over from frying the lamb), 50 milliliters of balsamic vinegar, one shallot, a clove of garlic, 50 grams of butter and 200 milliliters of chicken broth.

Fry chopped shallots in a frying pan and add chopped garlic. Then pour in and mix thoroughly. When the liquid has reduced a little, add chicken broth, and a little later - cold butter. We reduce the fire. The sauce should not boil, but only simmer. Serve it warm, without allowing it to cool.

Conclusion

Cooking lamb loin is very simple. The main thing is to choose quality meat, young and fresh. The marinade plays a big role, so if you have time, it is better to keep the lamb in it for several hours. The use of spices is welcome here. They will help give the meat a more expressive taste and aroma. And, of course, the presentation of the dish itself is important. Lamb loin goes well with any vegetables and side dishes. Use rosemary, thyme, cumin, basil and any herbs and spices you like. Here you can show your imagination and surprise your guests with a new unusual recipe.

Baked or fried lamb loin is a favorite dish for many. This meat product is an excellent means for longevity and health. But not everyone knows how to cook lamb loin in such a way as to surprise their entire family and guests. This article will talk about this.

Lamb loin is a delicious and juicy cut of lamb on the bone. It can be baked, fried, grilled, and it all turns out very tasty. A recipe for lamb loin can now be found in almost all cookbooks, but sometimes they require ingredients that are not so easy to get. Therefore, below are four of the best options for preparing a delicious dish. To enjoy the finished juicy meat, you will have to spend a little money and time.

Fried loin

Before moving on to the bone-in lamb loin recipe, you need to know what ingredients are needed for this:

main component - loin (10 pieces);
lemon juice (0.5 liters);
regular soy sauce (a couple of tablespoons);
favorite spices to taste (paprika, basil, peppers, oregano);
olive oil (6 tablespoons);
couscous for garnish (200 grams).

Recipe

The first step is to prepare the marinade. To do this, pour the olive oil into a separate clean and dry container. Next, squeeze out the juice of half a lemon and add all the spices along with soy sauce. Then you should definitely taste the marinade and add more spices if necessary.

Next, each piece of meat should be dipped in the marinade, pressing the main ingredient well so that it is better soaked. Immediately after this, you need to put all the pieces in a plastic bag and marinate at room temperature for 2-3 hours, but no less.

Once the marinating time is up, it’s time to heat up the pan and place the pieces on it. They need to be well fried on both sides, and then reduce the heat and bring until fully cooked, constantly turning them over. This whole action will take no more than 15 minutes. As soon as the meat is ready, it can be removed and served along with other dishes. Brisket will act as an excellent addition to salads, mashed potatoes, and so on.

Knowing how to cook lamb loin, you can surprise your guests with it at any event or simply please your family with juicy meat. Everyone will definitely like fried loin, because no one can resist such an aroma and taste.

Baked loin

This recipe is especially good. As a result, the meat turns out not only tasty, but also beautiful, since green breading is first added to it. It plays not only a decorative role here, decorating the loin, but also as a good seasoning. It is thanks to this nuance that this recipe is extremely popular and respected among home cooks and even experienced chefs who create their masterpieces in restaurants and other establishments.

To prepare two servings of loin, you will need to stock up on the following ingredients:

400 grams of loin on ribs;
a tablespoon of mustard;
3/4 cup breadcrumbs (if you can’t buy them, you can replace them with regular bread crumbs);
a couple of cloves of garlic;
2 tablespoons each of grated Parmesan and olive oil;
medium-sized parsley leaves;
50 milliliters of balsamic vinegar;
garlic clove;
200 milliliters chicken broth;
shallot;
50 grams of chilled butter;
salt and pepper to taste.

How to cook

If you have time (from a couple of hours to a day), then it is best to marinate the meat in a classic marinade. It requires: rosemary, salt, thyme, garlic, olive oil and black pepper. But if this is not possible, you should not despair. You can prepare the loin in another way: cut the fat from the outside into a diamond shape, season with salt and pepper and fry until golden brown. After this, you need to remove the meat from the stove and set it aside.

In a blender, combine all the ingredients for breading - breadcrumbs or bread crumbs, parsley, garlic, Parmesan and olive oil, season with salt and black pepper. All this must be thoroughly crushed to obtain a homogeneous mass.

The fried side of the meat should be coated with mustard and then breading, pressing down slightly with the palm of your hand. Next, place the lamb loin in the oven and bake at 220 degrees for 25 minutes.

While the meat is baking, you need to prepare the sauce. To do this, you need to take the same frying pan where you fried the loin and fry the chopped shallots over low heat until transparent. After a couple of minutes, add chopped garlic, and after another minute - balsamic vinegar, increasing the heat. You need to carefully scrape off the burnt pieces with a spatula and let the vinegar boil down several times, then pour in the broth. After boiling the vinegar by half again, remove the frying pan from the heat and stir in the cooled butter, previously cut into cubes, in small portions. In this case, the sauce must be kept warm, but not brought to a boil, so that it does not break down into its components.

After the roasting time has passed, the loin should be removed from the oven, covered with foil and left to rest for about 5 minutes. Next, divide the meat into portions and serve.

Delicious lamb on skewers

To prepare a magnificent lamb loin kebab, you will need to take the following components (in the desired quantity):

olive oil;
loin;
spices (cumin, salt, black pepper, coriander).

Cooking process

The marinade for lamb loin on the grill is very easy to prepare. To do this, you need to combine all the spices in a mortar and grind them. In this case, the spices must be crushed as much as possible. The finished mixture must be combined with oil and grease the lamb with it. The meat should be left for about an hour in a cool place.

Once the loin has been cooked, you can begin the most important thing - skewering and frying. The first step is to pierce the piece crosswise with a skewer in the thickest place, and the bone should be placed on an empty skewer, which should lie nearby on the grill throughout the cooking time. It is necessary to fry meat over low-hot coals so that the fat does not immediately begin to melt and ignite the coals. The cooking process goes quite quickly.

If the meat has come off the bone a little and the cut has darkened, this means that the kebab is ready. The loin must be carefully removed from the skewers and distributed into portions.

In the oven

Lamb loin cooks in the oven in literally three hours. This recipe makes 6 servings. To prepare you need to take:

loin on the bone - 1 kilogram;
oil (sunflower or olive) - 3 tablespoons;
garlic clove;
dry herbs - a tablespoon.

Instructions

To create a delicious dish, you should thoroughly prepare the lamb before starting cooking. You need to remove all excess fat and films from it, clean the bones of the ribs, rinse the meat thoroughly under running water and pat dry with a paper towel. The finished loin should be rubbed on all sides with salt and left to steep for 5 minutes. In the meantime, you need to peel and crush the garlic using a press.

Next comes the turn of the marinade. For it you need to mix oil, herbs, garlic and ground black pepper in a separate container. If desired, you can add thyme, marjoram, rosemary. The finished marinade should be poured over the meat, covering the entire loin with it. The meat needs to marinate for about a couple of hours at room temperature.

After heating a frying pan with oil, fry the meat on both sides until a crust forms. After this, all edges of the ribs should be wrapped in foil and place the lamb loin in the oven. It needs to be baked at 200 degrees for about 25 minutes. Then you need to take out the baking sheet, cover the meat with foil and leave for another 20 minutes.

If desired, you can prepare the sauce. To do this, heat 4 tablespoons of ketchup in a frying pan, add a couple of large spoons of soy sauce and chopped canned pineapple to it. Stirring constantly, cook the sauce until thickened, then remove from heat and serve along with the meat.

The loin is one of the most tender parts of lamb. Therefore, it is often used in cooking. The meat turns out tender and soft. Lamb loin baked in the oven is considered one of the popular dishes. There are a lot of options for preparing this dish, each good in its own way. To create this culinary miracle, very few ingredients are required, the most important of which is, of course, meat.

Lamb loin cooked in the oven according to this recipe turns out tasty, tender and beautiful. Take two good pieces of meat, about 300-400 grams each, 500 grams of medium-sized new potatoes, 250 grams of cherry tomatoes and green beans, two teaspoons of sugar, the zest of half a lemon, spices, 50 grams of butter, a little olive oil and herbs parsley (two tablespoons). First, wash and dry the meat. Then rub it with salt and pepper. Place the loin on a hot frying pan and fry each piece on all sides. Next, transfer the meat to a baking sheet and put it in the oven for 30 minutes (temperature 120 degrees). During this time, you need to peel the potatoes and place them in boiling water for 20 minutes. We do the same with beans, only the cooking time will be only 10 minutes. Place the beans in a colander and fry in olive oil. Then add cherry tomatoes and a little chopped garlic to it. In a separate container, melt the vegetable oil with sugar and caramelize the potatoes, which should be cut into pieces if the tubers are large, until a beautiful crust forms. By this time the lamb loin will be almost ready. We take it out and rub it with a mixture of lemon zest, olive oil, pepper and salt. Place the pan in the oven for another 25 minutes. Serve the meat, cut into pieces and garnish with vegetables.

Original recipe

Spicy taste

Green breading

Lamb loin on the bone in green breading is the perfect dish for any feast. Let's take 400 grams of meat on the bones. For breading you will need three quarters of a glass of breadcrumbs, a bunch of parsley, two spoons of rosemary, two cloves of garlic, olive oil and two spoons of Parmesan (grated).

Sauce for meat

Fry chopped shallots in a frying pan and add chopped garlic. Then add balsamic vinegar and mix thoroughly. When the liquid has reduced a little, add chicken broth, and a little later - cold butter. We reduce the fire. The sauce should not boil, but only simmer. Serve it warm, without allowing it to cool.

Conclusion

Wash the lamb loin. We transfer it to the board and cut it up. You need to cut it, separating the ribs from each other. Chop the greens. Season the lamb with salt and pepper. Sprinkle with herbs.

Chop the garlic cloves. You can take them in unlimited quantities, whatever you like. Heat up the frying pan. Pour vegetable oil onto it. Fry the lamb on both sides, sprinkled with garlic, until golden brown.

Let's take some more greens. We chop it up. I also took a sprig of mint for taste and smell. Remove the fried lamb from the pan. We pour wine into it. Simmer the chopped greens with mint, stirring. Then put the lamb back into the frying pan and fry it again on both sides.

Make sure that the lamb is well pierced with a knife, is quite soft and at the same time fried. Serve lamb loin on the bones with vegetables and herbs. Potatoes, buckwheat and rice go well as a side dish. You can also cook various vegetables in a meat frying pan. They will be soaked in lamb juice and will taste no worse than the meat itself! Bon appetit!

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