How do you bake lamb in the oven? How to bake lamb in the oven

Oven version of the preparation of roast lamb.

Cut the lamb into slices or pieces first, not too thin.

Marinate the sliced lamb with cooking wine, soy sauce, sugar, cumin powder, chili powder, pepper, sesame oil, and salt for 30 minutes for about 1 hour.

During the marinating process, wash and cut the onions and shiitake mushrooms in half. Marinate with a small amount of soy sauce and pepper.

Line a baking tray with tin foil, brush with a layer of oil, vegetable oil or something, and arrange the chopped onions.

Then spread with shiitake mushrooms.

Spread the marinated lamb.

Put in the oven, bake function, bake at 200 degrees for 15 minutes.

Take out the baking sheet, turn the lamb over, brush with a layer of oil, and sprinkle with cumin powder and pepper. Bake at 190 degrees for 10 minutes.

Then it's out of the pot, and if the taste is insufficient, you can take cumin, chili, and salt sauce sauce separately and dip it to eat.

Materials. Mutton.

Several. Cumin grains.

Several. Chilli flakes. Several. Salt.

Crumb. Oil. Crumb. Sesame.

Crumb. To prepare the roast lamb (oven version).

Cut the lamb into small pieces, add all the seasonings, stir well, put in the refrigerator and marinate for more than 10 minutes.

Preheat oven to 200 degrees. Ten minutes.

Put a piece of blotting paper on the baking sheet, put the marinated lamb on the baking sheet, sprinkle with sesame seeds, send it to the oven, 200 degrees, 15 minutes to 25 minutes, like to eat a little tender, the baking time is enough for 15 minutes.

The roasted lamb is sandwiched and put on a plate, and it is ready to eat.

How to roast lamb:1. Wash the fresh lamb leg meat with running water, then wipe off the water with a kitchen paper towel, cut it into 2cm square dices together with the fat mutton, add salt, chili powder, cumin powder, cumin grains and oil, mix evenly and marinate for 20 minutes.

2. Wash the bamboo skewers, wipe them dry, and wear the diced lamb leg meat and fat mutton on the bamboo skewers at intervals, each skewer is about a piece of meat, and then spread the worn mutton skewers on the baking sheet.

3. Make sure that the temperature knob of the oven is "180 degrees"; The function knob is in the "Upper and Lower Tube Heating", and the time knob is toggled to 10 minutes (or press the "Bake" button to adjust the temperature to 180 degrees and the time to 10 minutes by pressing the "Bake" button and the up and down keys of "Time Temperature"). Place the baking tray in the oven chamber and after 10 minutes, remove the cooked lamb skewers and serve on a plate.

Economy roast lamb oven version.

Ingredients: 1 lamb chop, salt to taste. Appropriate amount of garlic, appropriate amount of black pepper, amount of crushed vanilla, appropriate amount of cooking wine, appropriate amount of barbecue sauce.

Method A piece of lamb chops, almost one kilogram, 58 yuan. Cut in half and thaw.

2.After proper thawing, be sure to shave some of the meat off the lamb chops, which can be made into lamb skewers! The main thing is to shave the lamb chops to make them more flavorful and cooked. Cut the shaved meat into small pieces and skewer it with a bamboo skewer! Temporarily split the chopsticks into bamboo skewers and string them together.

3.Add a small amount of salt and black pepper, garlic and herbs to marinate for about half an hour. The vanilla flavor will be more special, fragrant! Wrap the lamb chops in tin foil to avoid water loss and too dry and burnt. The skewers do not need to be wrapped.

4.Preheat oven. Heat the skewers at 210 degrees for 15 minutes, take out and sprinkle with cumin peppers. Put it in the oven for another 3-5 minutes, and you're done! After the lamb chops are skewered, remove the tin foil and sprinkle with cumin peppers. Continue to bake for about 8 minutes, and the surface will be slightly charred!

5.Pair it with some wine and nibble on it!

Let's talk about it.

Buy Australian or New Zealand seven-bone lamb chops, don't cut it.

Add a little more sea salt to the top, flattened garlic, freshly ground black peppercorns, fresh rosemary, olive oil. Let it sit for a while. You can make a few horizontal cuts in the lamb chops and rub some salt into them.

Take a saucepan, unoiled, add a bowl of breadcrumbs, add crushed black pepper and salt. Heat and stir-fry.

Cut some green onions and put them in a bowl with the breadcrumbs for later use.

Add olive oil to this pan and fry the whole lamb chops. The side of the skin is fried first.

Then put those garlic and rosemary into the country as well.

After the lamb chops are almost fried on several sides, add 100g of butter.

Repeat the melted butter over the lamb chops with a spoon over a small flame.

Remove from the pan and pour the lamb chops and the oil, garlic and rosemary into the baking dish.

The upper layer is heated at 200 degrees, and generally 4 can be matured in 12 minutes. If you want 7 percent, heat for 25 minutes.

Leave the pot to stand! Be sure to let it stand, otherwise the incision will be full of blood.

After letting stand, drain the juice. The side of the lamb chop skin is coated with yellow mustard. Try not to use the flags, but to use the French mustard. Then attach the crumbs to the skin.

When eating, you can cut it open, and cut 7 bones into 7 pieces. Thank you.

In addition, Chinese-style lamb chops, you can use onions and cumin instead. But it is also recommended to fry it before the oven, without butter, and replace the rosemary garlic with onion, paprika and cumin. Thank you.

Ingredients: 1000 grams of mutton, 20 grams of shredded ginger, 20 grams of shredded green onions, appropriate amount of salt, appropriate amount of chili powder, appropriate amount of five-spice oil, appropriate amount of barbecue ingredients. Wash and dry the mutton and chop it into small cubes, and it is best to have fat and lean with oil.

Shred the green onion and ginger, put the mutton in a basin, add salt, barbecue powder, green onion and ginger, five-spice oil, and marinate evenly for 4 hours. Prepare five-spice oil, Sichuan pepper, green onion, ginger, star anise, vegetable oil, and fry slowly over low heat until the raw materials are slightly pasty. <

Ingredients: 1000 grams of mutton, 20 grams of shredded ginger, 20 grams of shredded green onions, appropriate amount of salt, appropriate amount of chili powder, appropriate amount of five-spice oil, appropriate amount of barbecue sauce.

1. Wash and dry the mutton and cut it into small cubes, and it is best to have fat and thin with oil.

2. Shred the green onion and ginger, put the mutton into a basin, add salt, barbecue powder, green onion and ginger, a spoonful of five-spice oil, grasp and knead evenly, and marinate for more than 4 hours.

3. Prepare five-spice oil, Sichuan pepper, green onion, ginger, star anise, vegetable oil, fry slowly over low heat until the raw materials are slightly pasty, turn off the heat and filter the temperature to be loaded into the oil pot for use.

4. Spread tin foil on the baking sheet, spread the mutton section hall on the baking sheet, and brush with a layer of oil.

5. Enter the oven, heat up and down at 200 degrees, bake until the mutton is oily, take it out, sprinkle salt, barbecue powder, chili powder, and then roast it in the oven on high heat, and bake it until it is charred on the outside and tender on the inside.

Operation. 1. Put the peppercorns into the pot, add about 200ml of water, turn to low heat and continue to cook for 3 minutes after boiling, and remove the peppercorns after the water cools naturally, and keep the peppercorn water.

2. Remove the fascia from the mutton and cut it into pieces about 1cm in size.

3. Put the mutton pieces into a container, pour in the cooled pepper water and cooking wine, grab and mix and marinate for 10 minutes (the longer the better, if it can exceed 2 hours, the effect of smell removal is better).

4. Pour out the pepper water, add 2 grams of salt, white pepper and mix evenly, put in the onion cut into small dices, and ginger slices, then pour in 15ml of vegetable oil to grasp well, marinate for 10 minutes.

5. Skewer the lamb pieces on the skewers, but don't arrange them too tightly, leaving a little space between each piece.

6. Put the lamb skewers on the shelf, brush with a layer of vegetable oil first, then sprinkle a thin layer of remaining salt on the meat skewers, then sprinkle cumin, and finally sprinkle with chili noodles and put them in the middle of the oven.

7. Bake at a temperature of about 200 degrees for 5 minutes, take out and turn over, then brush the oil on the back, sprinkle salt, cumin and pepper noodles, change to a temperature of 220 degrees, and bake for 3 minutes.

Nutritive value. Sheep is a pure herbivore, so mutton is more delicate than beef, easy to digest, high protein, low fat, phospholipids, less fat than pork and beef, less cholesterol content, is one of the delicious winters of cold and temperature supplements, can receive the dual effect of tonic and cold protection.

1.Mutton is warm, often eaten in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role;

2.Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness and all cold deficiency diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

How long does it take to roast lamb in the oven depends on different parts of the mutton, different heat, and the time taken is also different, as follows.

1. Lamb tenderloin: 250 degrees for 3 minutes.

2. Lamb shank: 180 degrees for 10 minutes.

3. Crispy mutton: 200 degrees for 10 minutes.

Precautions: The oven should be preheated to the appropriate temperature before baking, and the meat skewers should be taken out and turned over halfway through baking.

The temperature of the electric oven used in the general family can not meet the temperature requirements of the kebabs, the kebabs should be hot, and the electric oven is generally heated by a thermostatic tube, and the roasting can be slow.

How to roast lamb in the oven delicious:

1. Cut fresh lamb leg meat into pieces, it is not recommended to cut small pieces that are too empty.

2. Mix all the seasoning salt, white pepper, cumin powder, cumin grains and chili powder into the lamb pieces and marinate for at least 1 hour.

3. Place tin foil on a baking tray and brush with oil evenly.

4. Spread the marinated lamb pieces on the baking sheet, preheat the oven at 220 degrees for 10 minutes, put a bowl of water under the oven, put the baking tray into the middle layer at 220 degrees, and bake for 15-20 minutes.

Flip it over and bake it for a few more minutes, feel free.

The roasted mutton is very delicious, it will not be mushy, and it is so delicious that there are no friends! A sip of meat and a sip of beer is very enjoyable!