Lamb marinade is an important ingredient for softening lamb, pleasant taste, aroma, and speeding up the cooking process of the selected dish. The marinade must be composed correctly and its best basis is products containing acid: vinegar, kefir, lemon juice, dry wine or tomatoes. The marinade includes a lot of herbs, olive oil, vegetables and various spices, which is usually indicated in the recipe.
Marinade for baking lamb in foil
The marinade not only makes lamb more tender and juicy, but is also healthy. In this recipe for baking lamb in foil, it is suggested to use a wine marinade with spices. The wine can be white or red, but dry. Tartaric acid softens and flavors the lamb, and during the frying process the wine evaporates, leaving behind a pleasant aftertaste. Spices include ground coriander, rosemary and black pepper.
- Mutton 1 (kilograms)
- Dry red wine 200 (milliliters)
- Salt taste
- Ground black pepper taste
- Ground coriander taste
- Rosemary taste
- Potato optional
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How to prepare a delicious marinade for lamb? Prepared and cut into portions, the lamb is well rubbed on all sides with a mixture of salt, ground coriander and black pepper. Then place it on a baking sheet or in a baking dish. Place a little rosemary on top of each piece. The meat is poured with dry red wine and left to marinate for 1 hour. -
If you wish, you can add potatoes to the meat. -
After an hour, the lamb is re-watered with dry wine. -
Then the lamb is covered with a piece of foil and placed in an oven preheated to 180°C for 1 hour. -
When baking, lamb and potatoes are poured with aromatic meat juice several times. After checking the meat for readiness, the lamb, baked in a wine marinade and under foil, is served. Bon appetit!
The best marinade for lamb kebab
In our country, lamb is not often used for making barbecue, because many people have a prejudiced attitude towards this meat. However, lamb is the best meat for everyone's favorite dish. The marinade not only gives the kebab a rich taste, but is also beneficial for the body. The healthiest and most delicious for barbecue are marinades with onions and almost no spices, especially if the barbecue is made from young lamb.
Cooking time (marinating): 14 hours.
Cooking time: 30 minutes.
Servings: 8.
Ingredients:
- Lamb – 2 kg.
- Onion – 3 kg.
- Salt - to taste.
- Oregano - to taste.
Cooking process:
Step 1. The lamb is prepared according to the general rules (washed, dried with a napkin) and cut into pieces measuring 3x3.5 cm. The chopped lamb is placed in an enamel or glass bowl.Add half a tablespoon of salt to it, and carefully rub it into the pieces of meat so as not to damage the fibers. Then the meat is sprinkled with dry oregano, mixed again and left for 15 minutes.
Step 2. The onion is peeled and chopped using a food processor, or on a grater, but you will have to cry. Onion juice is squeezed out well through cheesecloth.
Step 3. Part of the onion is cut into thin rings and placed with the lamb. Then the kebab is completely filled with the prepared onion juice, mixed and left to marinate for 12 hours under a covered lid. If you have limited time, 3-4 hours will be enough for marinating.
Step 4. After the marinating time has passed, the meat is strung on skewers and the kebab is fried. Its taste and smell will be incredible.
Bon appetit!
Marinade for roasting lamb in a sleeve
Lamb baked in a sleeve in the oven always turns out soft and juicy, as it is stewed in its own juice, and pre-marinated in a spicy marinade, it will be your culinary masterpiece. In this recipe, we marinate lamb in soy sauce with adjika, rosemary, garlic, black pepper and immediately in a baking sleeve. We take young lamb, with a bone and a whole piece.
Cooking time (marinating): 1 hour.
Cooking time: 20 minutes.
Servings: 5.
Ingredients:
- Lamb – 1.5 kg.
- Dry adjika – 1 tsp.
- Soy sauce – 2 tbsp.
- Garlic – 3 cloves.
- Rosemary – 1 sprig.
- Ground black pepper - to taste.
- Salt - to taste.
Cooking process:
Step 1. A piece of lamb is prepared for baking. In young lamb, only the tough tendons are removed and the fat is left for juiciness.
Step 2.Before marinating, the lamb flesh is pricked over the entire area with a sharp knife to better soak it in the marinade.
Step 3. Then the meat is well rubbed with coarse salt on all sides.
Step 4. Two spoons of soy sauce are poured into a separate bowl. Peeled garlic cloves are added to it through the spade. Then add a teaspoon of dry adjika (can be replaced with meat spice) and black pepper. These ingredients are thoroughly mixed with a spoon.
Step 5. The lamb is generously coated with the prepared marinade and immediately placed in the sleeve. The lamb is left for marinating for at least 1 hour, but more is possible.
Step 6. After the marinating time, the ends of the sleeve are secured with clips. The meat in the sleeve is transferred to a baking sheet and placed in the oven for 40 minutes, preheated to 190 degrees. Then, the oven temperature is reduced to 170 degrees and baking continues for another 30 minutes.
Step 7. After this time, the sleeve is cut at the top, and the lamb is generously poured with meat juice.
Step 8. To obtain a golden brown crust, the lamb is kept in the oven for another 10 minutes on the “Grill” mode. Then the meat is carefully cut into pieces and served to the table. Bon appetit!
Delicious marinade for lamb ribs
Lamb and especially lamb ribs are highly valued for their tenderness and unique taste. To prepare them, they use different methods: grill, barbecue, fire, oven and just a frying pan, but the main secret of the deliciousness of this dish is invariably the marinade. In this recipe, we prepare a marinade based on dry white wine, honey, ginger and dry mustard and bake the ribs in foil in the oven.
Cooking time (marinating): 1 hour.
Cooking time: 10 minutes.
Servings: 5.
Ingredients:
- Lamb ribs – 1.5 kg.
- Dry white wine – 150 ml.
- Honey – 2 tsp.
- Ginger powder – 2 tsp.
- Dry mustard – 2 tsp.
- Ground black pepper - to taste.
- Salt - to taste.
Cooking process:
Step 1. First of all, measure out the amount of ingredients for the marinade indicated in the recipe. The ribs are washed under running water and dried with a napkin.
Step 2. Dry wine is poured into the bowl. Salt and prepared dry spices are poured into it. These ingredients mix well.
Step 3. The ribs are placed on foil and cut with a sharp knife along the intercostal spaces.
Step 4. Then pour all the prepared marinade onto the ribs.
Step 5. Wrap the foil tightly around the ribs to prevent the marinade from leaking out. Leave the lamb in the foil to marinate for at least 1 hour. After the marinating time has passed, the ribs are baked in an oven preheated to 200°C for an hour. During this time they will turn out very juicy, aromatic and covered with an appetizing golden brown crust. Bon appetit!
Lamb marinade with soy sauce
A marinade for lamb based on soy sauce improves the taste of this meat, removes the specific smell of lamb and, thanks to a small amount of acid, makes the meat soft and juicy, and also replaces traditional mayonnaise, butter and salt. The marinade goes well with baking any lamb dishes. In this recipe, add the marinade with garlic, allspice, paprika, red pepper and bake the lamb ribs in a sleeve in the oven.
Cooking time (marinating): 1 hour.
Cooking time: 15 minutes.
Servings: 4.
Ingredients:
- Lamb ribs – 600 gr.
- Soy sauce – 50 ml.
- Garlic – 6 cloves.
- Ground allspice - to taste.
- Red pepper – 1 chip.
- Paprika – 1 chip.
- Salt - to taste.
Cooking process:
Step 1. Lamb ribs are washed well under running water, and excess moisture is removed with a napkin.
Step 2. Using a sharp knife, only cut the ribs along the intercostal spaces, and leave the piece for baking whole.
Step 3. Peeled garlic cloves are finely chopped or crushed using a garlic press. Then the garlic mass is rubbed on both sides of the lamb.
Step 4. Dry spices are mixed and the ribs are rubbed well with this mixture.
Step 5: The lamb is then basted evenly with good quality soy sauce.
Step 6. The ribs are transferred to a baking sleeve and left for 1 hour to marinate. Then the ends of the sleeves are fastened with clips and the lamb is baked in an oven preheated to 200°C for 1.5 hours. Bon appetit!
Step-by-step recipe for lamb marinade with vinegar
Marinade for lamb with vinegar is a proven and most popular recipe. It makes the meat soft and retains its juiciness when baked. Vinegar helps neutralize the specific smell of lamb and well reveals the aroma of spices and fresh herbs. You can use table vinegar, wine vinegar or apple cider vinegar. In this recipe we marinate and prepare lamb kebab.
Cooking time (marinating): 2 hours.
Cooking time: 15 minutes.
Servings: 6.
Ingredients:
- Lamb – 2.5 kg.
- Vinegar 9% – 2 tbsp.
- Onion – 2 pcs.
- Black pepper - to taste.
- Coriander - to taste.
- Zira – 2 chips.
- Salt - to taste.
Cooking process:
Step 1. Immediately prepare the lamb for the barbecue. The meat is washed, dried with a napkin and cut into medium cubes.
Step 2. One peeled onion is cut into thin half rings. The second is ground in a meat grinder.The onion is transferred to a bowl for pickling. Two tablespoons of vinegar are poured into it, and everything is mixed well to obtain a sufficient amount of onion juice.
Step 3. Place pieces of lamb into the vinegar-onion marinade, mix everything well and leave the meat for 1 hour in a cold place to marinate.
Step 4. Spices for the marinade (black pepper, cumin and coriander) are rubbed with your hands or crushed through a napkin, then there will be more of their aroma.
Step 5. After an hour of marinating, the pieces of lamb are separated from the onions, transferred to another bowl, and sprinkled with chopped spices. Mix well again and leave for another hour, but more is possible.
Step 6. Thread the marinated meat onto skewers as usual.
Step 7. Lamb shashlik, marinated in vinegar and onions, is fried over the fire until cooked. Bon appetit!
Kiwi marinade for soft lamb
You might be interested in a marinade for lamb, especially shish kebab, with the addition of kiwi, because this fruit has a special enzyme that softens the meat very quickly, makes it very tender and gives it a kind of sourness. The lamb is kept in this marinade for no more than an hour, otherwise it may turn into porridge. Add marinade in kiwi with onions and barbecue seasoning.
Cooking time (marinating): 1 hour.
Cooking time: 15 minutes.
Servings: 4.
Ingredients:
- Lamb – 1 kg.
- Kiwi – 1 pc.
- Onion – 3 pcs.
- Salt - to taste.
- Barbecue spice – to taste.
Cooking process:
Step 1. Immediately prepare the products for the marinade according to the recipe.
Step 2. Kiwi is peeled and crushed into pulp using a grater or just a fork.
Step 3. Peeled onions are cut into rings.
Step 4.The prepared lamb is cut into medium cubes and transferred to a bowl for marinating.
Step 5. Add chopped onion and chopped kiwi to the meat. Then everything is sprinkled with salt, barbecue spice and mixed well so that the onion gives its juice. The dishes are covered with a lid. The lamb is left to marinate for 1 hour.
Step 6. After an hour, the meat can be strung on skewers and the kebab can be prepared in a way convenient for you. Bon appetit!
Marinade for lamb with honey and mustard
A marinade based on honey and mustard, as a standard option for cooking chicken and pork, is also excellent for baking lamb. There are many recipes for such a marinade, but they all include honey, mustard and vegetable oil. Using Russian, Dijon or English mustard will create different flavors, and honey will give the meat a special appearance and keep it juicy and soft. In this recipe we bake a leg of lamb in the oven.
Cooking time (marinating): 1 day.
Cooking time: 20 minutes.
Servings: 12.
Ingredients:
- Leg of lamb – 3.5 kg.
For the marinade:
- Mustard (paste) – 5 tbsp.
- Grain mustard – 5 tbsp.
- Liquid honey – 5 tbsp.
- Olive oil – 120 ml.
- Salt – 1 tbsp.
- Ground black pepper – 1 tsp.
- Garlic – 15 cloves.
Cooking process:
Step 1. First, prepare the lamb for baking (in the recipe, leg of lamb). The amount of mustard, honey and olive oil indicated in the recipe is measured. These ingredients are transferred to a separate bowl and mixed well.
Step 2. Garlic is peeled. In the lamb, punctures are made with a sharp knife over the entire surface and garlic cloves are placed in them.
Step 3. Line a baking sheet or large baking dish with a sheet of foil.A leg of lamb stuffed with garlic is placed on it and the prepared marinade is generously poured on all sides. Then the leg is wrapped tightly in foil to prevent the marinade from leaking. The lamb in foil is marinated for 24 hours, maybe longer, in a cold place.
Step 4. After the marinating time, the lamb is baked in the oven according to the method you choose: in foil, in a sleeve or with pickled vegetables.
Bon appetit!
