Lamb in a pot is juicy meat for real gourmets. How to cook lamb in a pot in the oven in different ways

Lamb in a pot turns out especially tasty and aromatic. Such dishes are served directly in portioned pots. It looks festive and elegant, so lamb in pots can be served on a festive table.

Lamb in a pot in the oven - basic cooking principles

You can make many wonderful dishes using lamb in one pot. This meat is cooked with vegetables, cereals, legumes, dried fruits, etc.

This is the case when you can safely experiment by combining a variety of products.

Lamb is cooked in clay or ceramic pots. The earthenware is soaked for ten minutes in cold water to make the dish juicy.

The meat is washed under the tap, excess fat and film are cut off. The lamb is cut into small slices and fried in a heated frying pan until half cooked.

In a separate frying pan, fry carrots and onions chopped into thin strips until golden brown. The vegetables are constantly stirred so that they do not burn and cook evenly.

The garlic is peeled and finely chopped. If lamb is cooked with potatoes, it should not be cut into too small pieces so that the potatoes do not turn into mashed potatoes.

The prepared ingredients are placed in a pot in layers. Lay lamb on the bottom, on top of it are fried vegetables, garlic, potatoes or other vegetables. Each layer is salted and seasoned with spices. Pour in half a glass of boiled water and place a piece of butter on top.

The pot is covered with lids, dough or foil and baked at 180 C for forty minutes.

Roast with potatoes

This tasty and satisfying dish may well be present on the holiday table. It takes time to prepare, but the results are worth it.

You will need:

800 g lamb with fat;
1 kg of potatoes;
80 g hard cheese;
2 pcs. large carrots and onions;
4 cloves of garlic;
50 ml vegetable oil;
70 g of greens;
tastes like pepper, salt, Caucasian herbs seasoning.

The dish takes about 3 hours to prepare.

Calorie content 100 g - 290 kcal.

How to cook roast lamb with potatoes in pots in the oven:

Rinse the meat, dry with a kitchen napkin, cut into cubes, approximately 3x3 cm. Heat a frying pan with oil, fry the lamb at high temperature until well browned. Cut the onion and carrot into strips and add to the meat. Reduce heat and fry everything together for 3 minutes;
Peel the potatoes and chop into cubes the size of meat pieces. Cut the cheese into slightly smaller cubes. Place meat, potatoes, and cheese into a ceramic pot. Add salt, season with spices, mix all ingredients;
Pour boiled water (approximately 1/3 of the pot). Place in a hot oven. Bake covered, at 180⁰ for 2 hours. Then add finely chopped garlic and herbs to the dish and continue to simmer for another 20 minutes.

Be sure to serve the dish hot, placed in ceramic pots. To accompany the roast, you can offer salads made from fresh vegetables.

Lamb in a pot - tips and tricks

Before using, soak the clay pots in cold water for ten minutes.
To have an appetizing crust on top, sprinkle the dish with cheese and place in the oven for ten minutes without a lid.
In winter, you can use tomato paste or sauce instead of fresh tomatoes. Homemade tomato paste prepared in a slow cooker works well.
The lamb will turn out even tastier if you add sour cream or mayonnaise to the pot.
You can cook with lamb the vegetables that you have in the refrigerator.
You can add the spices you like.

Useful links:

Lamb chanahi with vegetables in a pot

An excellent old Georgian dish that is often found on restaurant menus.

Products you will need:

800 g lamb or lamb ribs;
400 g potatoes;
300 g eggplants;
300 g tomatoes;
2 large bell peppers;
100 g green beans;
8 cloves of garlic;
2 large onions;
1 small chili pepper (or half);
2 tbsp. l. dry Georgian adjika;
salt;
30 g lamb fat (pork lard is also possible);
parsley.

It will take 120 minutes to prepare.

Calorie content 100 g – 280 kcal.

How to cook:

Wash the meat, dry with a kitchen towel, cut into portions. Melt the fat in a frying pan, fry the lamb until golden brown;
Chop the onion into thin semi-rings. Eggplants, bell peppers and tomatoes - in thick slices. Finely chop the garlic, cut the potatoes into several large pieces;
Fill the pot with layers in the following sequence: meat, onion, garlic, potatoes, beans, eggplant, bell pepper, tomato. Place chopped chili and adjika on top, add a little salt;
Fill the pot almost to the top with hot water (boiled), cover with a lid. Bake in the oven at 180⁰ for 1.5 hours.

Before serving, generously sprinkle the dish with chopped herbs. Cilantro, basil, parsley will do.

Read our article on how to cook potatoes in an air fryer.

Take note of the recipe for stewed chicken hearts in cream - a very tasty addition to rice, buckwheat or potatoes.

Have you put together an incredible grape recipe? Then you will probably need our recipe for grape jam.

Preparation

We wash the lamb, cut off the membranes and the top layer of fat, leaving a little between the muscles for juiciness. Cut into small pieces. Place the frying pan on the fire, pour in vegetable oil, and heat it up. Add the meat and fry over medium heat for 7 minutes until half cooked, stirring occasionally.

Peel the garlic. Wash the tomato and cut it into quarters of rings. We begin to layer the ingredients.

Place the fried meat in a pot, add salt and spices. Add garlic and tomatoes. If you don't have fresh tomatoes, you can use tomato paste.

Cover with a lid and place in a cold oven so that the pot does not crack due to a sudden temperature change. Turn on 180 degrees and simmer for 1 hour 45 minutes.

Place on a plate and garnish with herbs if desired. Serve with any vegetable salad, such as cucumber and tomato salad. You can see the original salad design here. Bon appetit!

Roast lamb giblets in a frying pan

This dish is traditional among the Kazakhs; it is prepared from sheep offal. The recipe is not at all complicated, it is simple to implement, but it turns out incredibly tasty. Suitable for both a family dinner and a holiday table. Roast lamb offal with aromatic herbs turns out very aromatic.

Ingredients:

lamb offal (liver, heart and kidneys) – 1.5 kg;
onion – 3 heads;
garlic – 2 cloves;
frying oil;
spices, salt.

Preparation:

Soak the giblets for 2 hours in cold water. Cut all offal into small pieces.
Finely chop the onion and garlic.
Heat the oil in a cast iron skillet or cauldron. Place the heart, kidneys and finally the liver.
Fry the giblets, add garlic and onion, season and add salt.
Leave to simmer for 60 minutes.

Roast lamb in a slow cooker - a recipe for cooking at home

Cooking in a slow cooker is very simple and quick. There is a lot of free time while the kitchen assistant prepares almost any dish herself. There are many interesting cooking options using different meats. The recipe for roast lamb is easy to make and a novice housewife can handle it.

Ingredients:

ribs – 1 kg;
onions – 2 pcs.;
garlic – 3 cloves;
tomato sauce – 100 ml;
salt, spices;
Sunflower oil – 3 tbsp. l.

Preparation:

Marinate the meat in a mixture of garlic, salt and spices and 1 tbsp. oil for an hour.
Fry the ribs on the “Fry” mode.
Chop the onion and add it to the meat. Dilute tomato paste with water and add to the rest of the ingredients.
Cook on the “Stew” mode for about 2 hours.
Roast lamb with onions and tomatoes is ready.

Lamb with mushrooms

A tasty and tender dish with a mushroom aroma.

Products:

0.5 kg lamb;
300 g fresh champignons;
0.5 kg potatoes;
2 onions;
30 ml vegetable oil;
150 ml cream;
200 ml water;
greenery;
tastes like salt, herbes de Provence seasoning.

The dish takes 2 hours to prepare.

Calorie content – 270 kcal.

How to cook:

Wash the meat, cut into portions. Wash the mushrooms and chop into thin slices. In a frying pan heated with oil, fry the meat with mushrooms until golden brown;
Cut the onion into thin rings, add to the meat and mushrooms, fry for several minutes. Then place the fried ingredients in pots;
Chop the potatoes coarsely and lightly fry them in a frying pan until lightly browned. Place into pots;
Fill the pots 1/3 full with boiling water, add spices. Simmer in the oven for 60 minutes at 180⁰. Then add cream (can be replaced with sour cream) and simmer for another 30 minutes.

When serving, add chopped herbs to each pot.

Secrets of choosing lamb

Experienced chefs consider lamb to be the “cleanest” meat, since sheep eat exclusively plant foods. Despite the high fat content, it has an average calorie content, and lamb can even be called dietary. But the list of beneficial properties of this product is simply amazing: the composition is rich in vitamins, amino acids, and healthy fats. Regular consumption of lamb improves the functioning of the gastrointestinal tract, strengthens the immune system and nervous system, and reduces cholesterol. But the main advantage is considered to be a positive effect on men's health.

To prepare a national dish as tasty as in the Caucasus, it is important to take into account some nuances when choosing meat:

Lamb is suitable for food only from a castrated animal. Of course, the smiling guy at the market is unlikely to admit that the delicate operation was not performed on his ward. Therefore, we will use the proven old-fashioned method. You need to ask the seller to cut off a small piece of meat and set it on fire. Then we analyze the resulting aroma: it smells like urine - unsuitable, just burning - that's it;
Young lamb varies in color from light to medium red. Dark shades are a sign of the animal’s advanced age;
Another important indicator is fat. In a young ram it is dense, white (slight yellowness is acceptable). Fat is easy to separate from meat even without a knife, just with your fingers;
We check the piece we like for elasticity. On fresh meat, the hole formed by pressing with your hand quickly smoothes out, maintaining a light color. If the shade changes, it becomes bloodshot, the lamb is old;
When purchasing frozen meat, you must follow the defrosting rules. We put the piece on a plate, put it on the bottom shelf of the refrigerator, and wait. It is strictly not recommended to speed up the process by putting lamb in warm water - the taste and nutrients will be lost.

If you happen to make a mistake with your purchase, you can try soaking the foul-smelling piece in cold water for 6-8 hours. Experts advise adding a shot of vodka to the water to remove the smell. This kind of lamb is simmered in the oven for a long time so that it is not tough.

How to make roast lamb in a cauldron at home?

Roast lamb with potatoes is a common dish, very tasty and filling. It is prepared in different ways, sometimes other vegetables are added, but the basis is lamb and potatoes. You can also use the spices you like. More often, oriental notes of spices are used for roasts, these can be: thyme, freshly ground black pepper, cumin, cumin, tarragon.

Ingredients:

Lamb – 400 g
Potatoes - 4 pcs.
Onion - 1 pc.
Vegetable oil - 30 g
Bell pepper - 1 pc.
Carrots - 0.5 pcs.
Tomatoes - 2 pcs.
Salt - to taste
Spices - to taste

Step-by-step recipe with photos:

Cut the lamb flesh from the bones, although you can simply chop it finer and use it with the bones, it will also be very tasty, I even prefer it this way, but there was no one to chop it these days.

Fry the meat in hot oil until golden brown.

Dice the onion, pepper and carrot into medium-sized cubes.

Add vegetables to the cauldron. Fry everything together.

Cut the tomatoes into cubes too.

Add tomatoes to the meat, sprinkle with spices, salt and continue frying. Then add enough water to cover the meat and vegetables, close the lid and simmer over low heat for about an hour.

Separately, cook the potatoes until half cooked in any way, I did this in the microwave.

After an hour, add the potatoes to the cauldron and cook the dish until the potatoes are ready.

Serve the aromatic roast with lamb and potatoes with fresh herbs, a sprig of mint or thyme is ideal in this case!

Cooking method

So, first we wash the meat under running water and cut it into small cubes.

Now pour vegetable oil into a frying pan and fry the lamb on all sides over high heat until golden brown. Then add chopped carrots and onions to the meat, fry for a couple more minutes, then transfer the lamb and vegetables to the bottom of the pot, sprinkle everything with salt and ground pepper.

Cut the cheese into small cubes, peel the potatoes and cut them a little larger.

Transfer the potatoes and cheese into the pot with the meat, add dried herbs, mix everything, and add salt if necessary. Pour some water into the pot (1/3-1/2 part of the pot) and put it in an oven preheated to 180-200 degrees for about two hours.

When the time is up, we chop fresh herbs and chop the garlic. Place all this together with the bay leaf in a pot, mix and return to the oven for another 25-30 minutes. When the dish is ready, place it on plates and serve. Bon appetit!

Delicious roast lamb ribs with potatoes in the oven

Preparing this dish is quite simple, but the result exceeds all expectations... It is suitable for both a festive table and a romantic dinner. And for everyday dinner...

Ingredients:

Potatoes - 1 kg
Carrots - 1 pc.
Onions - 2 pcs.
Broth – 400 ml
Spices - to taste
Lamb – 600 g

Cooking steps:

We wash the lamb ribs, dry them, rub them one by one with spices (this time I used rosemary and real Abkhaz adjika), pour each piece with vegetable oil (1 tbsp) and leave to marinate for about 40 minutes in a cool place. Even if your lamb is not of very high quality, then after such a marinade there will be no smell left and the meat will be tender.

Meanwhile, peel the potatoes, cut them into medium cubes, and cut the carrots into half rings.

We also cut the onion into half rings and sauté until transparent.

Place pieces of lamb in pots, then carrots, fried onions, potatoes on top, pour broth (about half a glass per pot). If you use ready-made broth, there is no need to add salt, as the broth is salty plus the adjika is quite salty. If you have water and your own spices, then you need to salt the water. Place the oven under the lids in a preheated 180 degrees for 60-70 minutes, then remove the lids and leave for another 15-20 minutes.

Our dish is ready. You can serve directly in pots, or you can put it on a plate and sprinkle herbs on top.

Useful tips

If you decide to cook lamb according to one of these recipes, you simply cannot do without useful recommendations. They are as follows:

Before using clay pots, be sure to soak them in cold water for 10-15 minutes. This must be done to make the dish more juicy.

If desired, you can use Parmesan cheese for sprinkling, which should be added 10 minutes before cooking.

You can complement the set of spices for the dish with various spices, they will make it even more tasty.

Instead of tomatoes in winter, you can use tomato paste.

When using water, it is better to take distilled water, then the taste of the dish will not be more intense.

To make lamb in pots cooked in the oven even more tasty, you should put a little sour cream or mayonnaise in it;

In the dish, you can replace vegetables with any others at your discretion, for example, instead of carrots, you can put pumpkin, and instead of peppers, zucchini.

Bulgarian cooking recipe

Lamb in pots, cooked in Bulgarian style, has an extraordinary taste, which is why many people loved it. To make it, you will need the following ingredients:

lamb – 700 g,
potatoes – 6 pcs.,
onion – 1 pc.,
carrots – 1 pc.,
butter – 100 g,
champignons – 600 g,
broccoli – 1 head (small),
red salad pepper - 1 pc.,
fresh tomato – 3 pcs.,
water – 800 ml,
salt, pepper and bay leaf to taste.

The first step is to put a kettle with 800 ml of water on high heat. Be sure to bring it to a boil. Then you need to leave it aside and start preparing the food. Take the lamb and rinse it under running water. Be sure to dry it afterwards with paper towels and then place the meat on a cutting board. You need to cut off all the cartilage and films, if any, from the lamb, and then chop it into small cubes up to 2.5 cm in size. Place the prepared meat in a bowl, sprinkle it with ground pepper and salt, as well as chopped bay leaf. After this, place the frying pan and fry the meat over medium heat for 5 minutes.

Now you can start preparing the vegetables. Remove the skins from carrots, potatoes and onions. Cut out the stalk of the pepper and remove the seeds. Broccoli needs to be disassembled into inflorescences. Then you need to rinse all these ingredients under running water along with the tomatoes. Next, chop the potatoes and tomatoes into small cubes up to 2 cm, the carrots into rings up to 5 mm thick, and the pepper into thin strips. Onions need to be chopped on a fine grater. As for broccoli, each inflorescence should be cut into 3 parts, while the small ones can be left whole. Be sure to transfer all these ingredients into a deep bowl, and then season them with salt and spices. Be sure to mix them thoroughly using the proper equipment.

At the next stage, the mushrooms are prepared. They are first washed under water and then dried on a paper towel. Next, they need to be transferred to a cutting board and cut into cubes up to 2.5 cm. After this, the mushrooms should be poured into some container and salted to taste.

Then you need to wash the pots and dry them. Then melt the butter over low heat so it doesn't burn and brush each pot with it. Once this is done, start distributing the lamb. It needs to be evenly distributed among the pots and then filled with water from the kettle. Now you need to take some salt and dissolve it in the liquid. This must be done so that the meat is tasty, because during frying it is not seasoned with anything. Then you can move on to distributing the chopped vegetables, including mushrooms. Add them in equal quantities to each pot.

The next step is to preheat the oven to 200° and then place the pots in it. This dish takes 50-60 minutes to prepare. Once this time has elapsed, turn off the oven and leave the pots in it for 10 minutes. You can serve this dish directly in them or put it on a plate. As a complement to it, you can offer sliced bread and pickles. Lamb prepared according to this recipe is distinguished by the fact that it has a very rich and pleasant taste that will certainly surprise you. Bon appetit!

https://www.youtube.com/watch?v=c_DF48CyNGE

How to deliciously cook lamb ribs in the oven?

Lamb ribs are quickly fried, and vegetables and spices give them an unusual pleasant smell and taste. According to the proposed recipe, you can easily and simply prepare a dish from them for the family table. The ribs need to be pre-marinated. We bake them in the sleeve.

Ingredients:

Cooking process:

A little theory

Experts say that dishes baked in clay pots are very healthy because they are well absorbed and digested by our body. However, I want the meal to be not only “healthy”, but also tasty. And the advice of experienced chefs will help us with this:

Before using, the pots should be kept in cold water for 10 minutes. Then the dish will turn out juicy.
It is better to add cheese about ten minutes before the end of the cooking process.
Lamb will be more aromatic and tastier if you season it with different herbs and spices.
If the recipe calls for adding water, give preference to distilled water. Then the dish will have a richer taste.
In winter, you can use paste instead of fresh tomatoes.
Be sure to place the pots only in a cold oven, otherwise they may crack due to temperature changes.

How to choose the “right” lamb

Freshness - lamb should be chilled, not defrosted. Choose meat that is not seasoned, without a strong odor. If you feel sour or spicy notes, then it has most likely spoiled. It is best to go to the market and buy a cut from a trusted seller.
The size of the ribs - if they are too large, then the ram was old, which means its meat is stringy and dry, requiring long-term marinating. It is better to take medium-sized ribs, preferably “with cartilage”; the smaller the size, the younger the lamb and the more tender the meat.
The color of the meat is pinkish. Old lamb is dark red, almost burgundy, while young lamb has a pleasant pink tint.
The color of the fat is light. Try to choose ribs with white or light yellow fat. The darker the shade of fat, the older the lamb.

Description of preparation:

This recipe for cooking lamb in pots with potatoes is good for its versatility, all the ingredients are available, and even if you don’t have lamb, I think any other meat will do. Just remember - if you want the meat to be juicy and soft - pour a little water and oil to the very bottom. Otherwise, regarding this classic recipe for lamb in pots with potatoes, all I can say is that I prepared it for 6 servings. Therefore, you can adjust the amount of ingredients yourself depending on how many pots you have!

Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Lamb Dish: Hot dishes Geography of cuisine: Russian cuisine

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