Lamb baked in foil in a slow cooker

Mutton

In a slow cooker

Lamb in a slow cooker - delicious recipes

Mutton

In a slow cooker

Lamb in a slow cooker is always delicious, and most importantly, without much hassle. For those who do not like the aroma and specific taste of such dishes, we advise you to buy young lamb meat. It has no unpleasant odor and always comes out extraordinarily tender. So, for all lovers of bright tastes, we offer several recipes for lamb dishes that are easy to make using a slow cooker.

Cooking process:

Rinse the leg of lamb in running water, dry with napkins and fry on both sides in a hot frying pan in vegetable oil. Peel the potatoes and garlic. Cut the potatoes into large pieces, and finely chop half the garlic cloves or pass through a press.

Place all the potatoes and remaining whole cloves on the bottom of the pan. Place the lamb on top of the potatoes, spread the minced garlic over the surface of the meat, and sprinkle generously with salt and ground pepper. Top with a few sprigs of rosemary (or sprinkle with dried rosemary). Pour wine into the pan, cover with a lid (or foil if the bone does not fit).

Cook the leg of lamb in the slow cooker in the “Stew” mode for 2 hours. If you want to prepare a healthier meal and have time, use the slow cooker function: simmer the meat on low for 6-8 hours.

The finished leg of lamb is served whole on a platter, surrounded by boiled potatoes from the pan. The meat should be so tender that you can easily separate it from the bone with a fork, not a knife. You can pour lemon juice over the lamb and sprinkle with chopped parsley. Bon appetit!

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Cooking lagman

Lagman is another oriental dish made from lamb. Rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can prepare such a dish in a slow cooker.

Ingredients:

• lamb on the bone weighing half a kilo;
• one bell pepper;
• spoon of tomato paste;
• three garlic cloves;
• large onion and carrot;
• 220 g noodles (not spaghetti);
• radish (half).

Cooking method:

1. Properly chopped vegetables are the key to a tasty dish. So, cut the onion into half rings, not too thin, but not too thick (2 - 3 mm). In no case should we grate the carrots, but cut them into cubes half a centimeter thick. Cut the pepper into half rings the same thickness as the carrots. Simply chop the garlic and cut the potatoes into small cubes. But you can grate the radish.
2. Now the meat. We cut it off the bone and cut it into pieces.
3. Turn on the multicooker, select the “Frying” option, pour in a little oil and fry the meat pieces until golden brown.
4. Then add onions, carrots, radishes and tomato puree, after five minutes add pepper, and after 15 add seasonings. Here you can use cumin, coriander, a mixture of oriental spices, and, of course, don’t forget about salt. Pour in water, change the “Frying” mode to the “Stewing” mode and cook for two hours.
5. Half an hour before they are ready, add the potatoes.
6. Boil the noodles separately, but do not cook them for too long - they should retain their elasticity. We wash the finished noodles and transfer them to any container.
7. We serve lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Step-by-step cooking recipe

I have a VITEK VT-4205 BK multicooker.

The leg of lamb had to be cut into 3 parts, otherwise it would not fit into the multicooker bowl. Stuff it with pieces of garlic using a sharp knife, grate with spices and salt.

Pour olive oil into the multicooker bowl, place the leg of lamb and turn on the “Roasting” mode for 15 minutes.

Fry the leg in the multicooker bowl on all sides.

Add chopped carrots, celery, tomatoes, peeled shallots.

Pour in the wine, add rosemary sprigs and peppercorns.

Run the “Simmer” program for 3.5 hours.

How to cook lamb baked in a multicooker-pressure cooker in foil

1. You will need a good piece of lamb. Ideally this is a lamb leg. But, in principle, there can be any part except the neck, shoulder and shoulder blades, since these parts require long heat treatment in the form of cooking or stewing. If you yourself find it difficult to choose, ask the butcher at the store to help you choose a piece for baking. I bought a leg of lamb and cut it almost in half. The lower part will be used for kharcho, and the upper part will be used for this recipe. In the photo you can see that my meat is already in the marinade. After all, the lamb must first be marinated and left in the refrigerator for up to an hour. I did this in the evening.

2. For the marinade, we use one and a half ordinary glasses of yogurt or kefir, cilantro or parsley (cilantro is better!), a couple of cloves of garlic (it is not advisable to overuse garlic), ground pepper and salt. Finely chop the cilantro or parsley (leaves only, no stems) and place in a bowl. Squeeze the garlic there, add salt and pepper. Then use a pestle or wooden masher to grind everything into a paste. Wash the lamb, dry it, trim off excess fat. Using a sharp knife, we randomly make several punctures in the meat on each side. Then, rub the lamb well with the prepared gruel. Place the grated meat in a convenient bowl and fill with kefir or yogurt. Cover the dish with a lid or film and put it in the refrigerator. Marinating time is from four to ten hours.

3. Let's start cooking. Unfold the foil and place a piece of lamb on the sheet. You can pour the remaining marinade (or part) onto the meat. Then wrap the lamb firmly and tightly in two layers of foil. We try to ensure that the “tucks” of the bag are on top.

4. Place the bag into the multicooker bowl. (I’m afraid of damaging the bowl, so I always place a “backing” of baking paper under the foil.) Close the multicooker and turn on the “Baking” mode. Cooking time 90 minutes. After the signal, open the multicooker and check the meat for doneness. To do this, carefully tear (or cut) the foil on top and the meat with a fork (knife). If necessary, turn on “Bake” for another 30 minutes.

5. Any lamb is served only hot. After all, this type of meat has one peculiarity - lamb fat hardens quickly. That’s why we serve our dish immediately after baking. We release a piece of lamb from the foil, transfer it to a plate, pour over the juice that has formed inside the package, and bring it to the table. Bon appetit!

How to properly prepare leg of lamb? How to cook leg of lamb?

A leg of lamb is a fairly large meat that can only fit in the oven in its entirety. The oven will help to perfectly cook this part of the body because exposure to high temperatures will allow the meat to release its juices. If you pour this juice over your leg, the crust will be golden brown, crispy and golden.

How to cook leg of lamb correctly and tasty? Rules for cooking lamb in the oven

Preparation of leg of lamb:

• Using a sharp long knife, make numerous punctures in the meat, the more the better.
• Insert chopped garlic and rosemary sprigs (not large) into the resulting holes. These spices will give the dish an incredible aroma and taste, and will also remove the unpleasant odor (if there is too much fat and veins left on the meat)
• Rub your leg with spices. To do this, use salt, pepper, mixtures of aromatic peppers, coriander, nutmeg
• When baking legs, it is best to use olive oil only because vegetable oil often burns when exposed to too high temperatures.
• Preheat the oven to 250 degrees (or more). The leg should be baked at high temperature for the first half hour so that the meat gets a nice crust.
• After half an hour, open the oven, remove the baking sheet, pour the resulting fat over the meat, reduce the temperature to 180 degrees and return the meat to baking.
• Bake the meat at low temperature for another hour and a half, each time you need to take out the meat and pour fat over it (about every twenty to thirty minutes)
• Do not rush to immediately remove and serve the meat after the time has passed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare the side dish and vegetables for serving.
• Cut the slightly cooled meat into pieces for serving or serve whole

Recipe 4: how to cook lamb in a slow cooker

This is the best meat for family lunches and dinners! It is only important to know how to properly cook lamb so that it turns out tasty, soft and juicy. I “called for help” on a wonderful kitchen unit - a multicooker-pressure cooker, model Brand 6051, and took the simplest recipe for stewed lamb, focusing on the spices most suitable for this type of meat.

The dish takes only 40 minutes to prepare, try to cook it on a regular stove during this time - it won’t work. And with special kitchen appliances everything is simple. Stewed lamb in a slow cooker, the recipe for which I offer, turns out very tender and aromatic.

• lamb loin on the bone (semi-finished product) - 600 g
• 2 onions (three are possible)
• ½ teaspoon rosemary (inscription on the bag - dried, chopped)
• teaspoon with a handful of dried mint
• a few black peppercorns
• vegetable oil
• salt

For garnish:

• arugula;
• Cherry tomatoes.

Peel the onion and cut into thick half rings.

Place the lamb in a preheated frying pan, lightly greased with vegetable oil, and fry on both sides until brown.

This is necessary in order, as the chefs say, to “seal all the juices inside the meat.”

Place all the chopped onions on the bottom of the slow cooker.

Place the fried meat on top of it. As you can see, this amount of slow cooker lamb was just enough to evenly cover the bottom.

Sprinkle rosemary and crushed dried mint on top. These are the most suitable spices for lamb, which I also definitely put in potato soup with this meat. They perfectly highlight the natural aroma, making it unique. Also salt your dish to taste, I used about half a teaspoon of salt.

Add water until about halfway through the onion layer. I couldn’t resist and added another quarter glass of dry white wine, just for the soul.

Close the multicooker, turn the lid to the “lock” and select the “Stew” mode. By default the pressure will be 50, but I increased it with the “+” button to 60 to cook faster.

I chose 40 minutes to get softer meat. At the 12th minute of cooking, the kitchen began to fill with a wonderful aroma...

After waiting for the sound signal, turn off the multicooker according to the instructions and release the steam. Open the lid. Stewed lamb in a slow cooker is ready.

I chose arugula leaves for the side dish because I was preparing the dish for Valentine’s Day, and I wanted a romantic dinner that would be hearty but light. This is a very healthy herb that contains a lot of fiber, vitamins and even protein. In our case, simply place it as a “pillow” on a serving plate.

Top with pieces of lamb, stewed onions and garnish with cherry tomatoes. You can serve it to the table. Enjoy your meal!

Benefit

Pilaf with pork in a slow cooker - 5 recipes with photos step by step

Is lamb a dietary meat? Most people believe no, but this is only partly true. It all depends on the method of preparation. For example, if you stew lamb a little longer, all the excess fat will go away, and you will get pure protein, protein and other equally useful substances. Compared to other types of meat, lamb has a lower cholesterol content. Based on these facts, we can be sure that lamb is practically dietary meat. You can boil the meat with vegetables or bake it, which will be healthier than just frying lamb.

This meat has a balanced composition. Thanks to its consumption, a person can get rid of the problems of anemia and brittle teeth, since meat contains a large amount of iron. It also contains folic acid, which, in turn, promotes the intrauterine development of the fetus, which is why you can see lamb in the diet of pregnant women.

The circulatory system also experiences a beneficial effect from eating lamb. It contains an excess amount of lecithin and vitamin K, which improves the reproducibility of red blood cells and accelerates the process of restoration of nerve cells in the central system. But lamb is especially useful for women who care about their appearance, because it improves the condition of the skin, hair and nails.

To the surprise of many, this meat is used not only in cooking, but also in treatment. Lamb fat is especially prized. Compresses are made from it for ARVI patients, and this helps a lot. Also, if you have a cold, you can add a little fat to warm milk to relieve inflammation in the throat and warm the vocal cords. You can also use fat for inflammation in the gastrointestinal tract. Just eat 1-2 teaspoons with water before going to bed. If you have problems with your teeth, fluoride contained in meat will help you. It will strengthen the enamel, thereby reducing the likelihood of caries or tooth loss.

Cooking method

Twist

Arochka

, I’m the first to taste such deliciousness! Utskho suneli is one of my favorite seasonings. And with lamb - well, you'll just lick your fingers!

chaki2005

Arochka
, I’m the first to taste something so delicious! Utskho suneli is one of my favorite seasonings. And with lamb - well, you'll just lick your fingers!

They just wrote my words. One to one.

Arochka, amazingly tasty and beautiful. I also really love lamb and utskho-suneli.

Arka

Marishechka! Tanya Girls, thank you! Mine was in Tbilisi and stock

I brought everything!!!

Roma

What interesting and beautiful things! Long stewed! And therefore they should be tasty and soft

Marina, THANK YOU! for your paws!

Twist

Mine was in Tbilisi and brought everything back!!!

Lucky!

Arka

Roma, thanks for the tricks! What kind of paws are they, girls? I'm interested

Roma

What kind of paws are they, girls? I'm interested

Marina

, and these things, that is, shanks, aren’t they lamb’s feet?

Arka

Ah-ah-ah! Semyon Semyonich! I was confused by “Marina”, I thought that you and Twistik were chatting. And I'm Natasha

Roma

Ah-ah-ah! Semyon Semyonich! I was confused by “Marina”, I thought that you and Twistik were chatting. And I'm Natasha

It’s me Semyon Semenych. I really confused you, because I answered both of you at once.

Natasha

, sorry!

vernisag

Arochka

, just a couple of recipes and I’ll give up, I’ll still go in our city to look for lamb….

Arka

And I’m reading it too and I don’t understand... I think whoever calls Arka whatever he wants... Arochka
Natusik, just a couple of recipes and I’ll give up, I’ll still go in our city to look for lamb....

aaaaah! not a Natusik

I'm allergic to it

vernisag

Sonadora

Arochka

! What if instead of shanks there are ribs (lamb)…? I just bought it at the market today and have all the spices!

Asya Klyachina

What is the difference between khmeli-suneli and utsko-suneli? Strongly?

ShuMacher

In full force

khmeli-suneli

Fenugreek (aka fenugreek, shamballa), savory, coriander, basil, dill, bay leaf, celery, peppermint, parsley, marjoram, red hot pepper and saffron are present; All herbs are taken equally, pepper is 2%, and saffron is 0.1%.

Utskho-suneli is a blue fenugreek plant.

Something like that

Arka

but someone has hospital porridge for dinner!

Arka

Arochka
! What if instead of shanks there are ribs (lamb)…? I just bought it at the market today and have all the spices!

Sanadorochka! What are you doing?! Simply bake ribs marinated in pepper and garlic in the oven on a baking sheet or in a sleeve - it will be much tastier than stewing. Look

here

Arka

Manya, thank you for your support! I would also add that utskho-suneli should be part of hop-suneli

Recipe 5: lamb with apples in a slow cooker

Lamb is a healthy, tasty and nutritious meat. But you need to know how to cook it. If you do not follow the technology and rules for preparing lamb, it can be tough, smell unpleasant, or be difficult to chew. We will teach you how to properly cook this type of meat. According to our recipe, the lamb turns out juicy, tender, tasty and aromatic.

• 400 g Lamb (pulp)
• 50 grams of lamb fat
• 2 pcs Large apples
• 1 piece Onion
• 3 cloves Garlic
• 1 tsp. Wheat flour
• 1 tsp. Curry
• To taste Salt and allspice
• 0.5 pcs Zest

Take lamb fat. You need to cut it into pieces. It's best to use small cubes. Take the lamb pulp, rinse it in water, dry it thoroughly and cut it into medium-sized cubes. You can use the size of the pieces in the photo as a guide.

One medium-sized onion will be enough. Also peel the garlic cloves. It needs to be finely chopped.

Place finely chopped pieces of lard into the multicooker bowl. Heat them until golden brown in a bowl on the “ROAST” program. You need to wait until the lard reaches the required degree of readiness. Then add onion and garlic to the multicooker bowl. Continue working with the “ROAST” program for another 8 minutes so that the onions and garlic also acquire a golden hue.

Transfer the fried onions and garlic from the multicooker bowl to a plate. Now you need to fry the lamb pieces in a bowl. There is no need to wash the multicooker; use leftover lamb fat. Cook the meat for about 10 - 12 minutes, frying it on both sides, then sprinkle the lamb pieces with flour. Stir.

While the lamb is roasting, you need to wash and peel the apples. Cut them into cubes. Remove the zest from half the lemon.

To the lamb in the multicooker bowl, add onions, garlic and lamb fat, then apples, lemon zest, pepper and salt. Stir the contents of the bowl. Now you need to pour 1.5 - 2.0 measuring cups from the multicooker into the contents of the bowl. It is better to use hot boiled water, so the lamb and vegetables will boil faster. Close the multicooker with a lid, turn on the “STEW” program and let the dish cook until the end of the program, which will take 50 minutes. You can prepare the side dish during this time. Mashed potatoes, fluffy rice, bulgur, and couscous are very suitable as a side dish.

Serve the lamb hot. It is best not to leave this dish until the next day. It's delicious fresh. If lamb is heated, it loses its taste and aroma.

Mutton

Kebab: what is it, what does it consist of, how is it prepared, 8 recipes, can it be made in a slow cooker or oven?

Delicious lamb is a valuable product that can be used to diversify your diet. Not everyone likes the specific smell of this meat, so in order not to give up lamb, it is better to carefully select the part of the carcass when purchasing. Meat with lighter fat and a soft pink color has virtually no characteristic odor.

You can always cook lamb deliciously and quickly in a slow cooker.

What dishes can be prepared from lamb in a slow cooker?

Lamb is stewed, fried, baked, boiled. You can cook many delicious dishes with it: soups, roasts, pilaf. Stewed lamb with prunes, vegetables, and potatoes is good.

In a slow cooker you can prepare bean soup with lamb or tomato soup with multi-colored sweet peppers. There is also a wonderful dish, shurpa, for which there are many recipes.

With minced lamb you can make casseroles, stuffed peppers, zucchini or tomatoes. Fried, baked or stewed lamb can be served with various side dishes of cereals: rice, buckwheat and so on, not forgetting sauces and herbs.

Recipe: lamb kharcho soup in a slow cooker

You can please your family with delicious kharcho soup prepared according to a simple recipe.

• Lamb 0.5 kg
• 1 onion
• Rice 3 tablespoons
• Tomato paste 1 tablespoon
• Salt, spices
• Vegetable oil 1 tablespoon
• Greenery

1. To prepare quick kharcho soup, it is advisable to take lamb pulp or lamb with thin bones. Whether to take more or less fatty lamb is the decision of the individual housewife.
2. Cut the meat into small pieces and fry in vegetable oil in a multicooker bowl. The smaller the portions, the faster the soup will cook. Fried meat will give a stronger brown broth, necessary for delicious kharcho.
3. Pour cold water over the meat if a richer broth is required. You can pour boiling water over the meat, then it will be more juicy and the broth will be lighter. Cook until the meat is done; the cooking time will depend on the quality of the meat and the size of the pieces.
4. Pour rice into the prepared broth and stir well so that the grains do not stick together. When the rice is almost ready, add onion cubes or half rings, followed by tomato paste, salt and spices. Cook until the ingredients are ready.
5. Serve kharcho soup with herbs. It’s good to chop several types of greens, for example, cilantro, parsley and mix with fresh onions.

Recipe: lamb pilaf in a slow cooker

We prepare lamb pilaf in a similar way.

• Lamb 0.4-0.6 kg
• Carrots and onions 1 pc.
• Rice 1 cup
• Vegetable oil – 3-4 tablespoons
• Salt, spices

1. Cut the lamb into small pieces and fry in oil in a slow cooker. Add carrot sticks and half rings or onion cubes to the meat. Lightly fry with meat. The oil should take on a beautiful orange hue. Depending on the degree of fat content of the meat, you can add more oil, the pilaf will be more satisfying, and the rice will be crumbly.
2. Pour two glasses of boiling water over the meat, add a glass of rice. Until the future pilaf boils, it is advisable to stir everything several times.
3. Add your favorite spices and salt. To create a special color and taste, it is good to add a little sourness to the pilaf. To do this, you can add dried barberries or quinces. Cut the quince into large slices, so that it does not turn into porridge during the cooking process. The specific aroma of lamb can also be slightly weakened in this way. There are fans who like to add unpeeled garlic cloves to their pilaf.
4. Cook the pilaf until the rice is ready. Lamb tends to cool quickly and must be served hot.

Below you will find a variety of step-by-step recipes with photos that will help you find the best ways to cook lamb in a slow cooker!

Recipe 6: delicious lamb in a slow cooker (step by step)

Lamb is not so common in Russian cuisine, compared, for example, with pork and other types of meat, but in the East it is the queen. Mostly lamb is prepared stewed or boiled there. A cauldron is best suited for these purposes. Experience shows that a multicooker copes with stewing just as well.

Today I will tell you how to cook lamb in a slow cooker with mung bean. Mung beans are small green beans, popular in the cuisines of India, Japan, as well as Uzbekistan and Tajikistan. The dish turns out very satisfying and aromatic.

For convenience, preliminary preparations can be done in a frying pan, and the stewing can be entrusted to a slow cooker, and the result will definitely please you.

• Lamb 1 kg
• Mash 2 cup
• Onions 2 pcs.
• Tomato 3 pcs.
• Tomato paste 2-3 tbsp. spoon
• Salt 1 tbsp. spoon
• Sugar 0.5 tbsp. spoon
• Garlic 1 teaspoon
• Ground black pepper to taste
• Coriander 0.5 teaspoon
• Zira 0.5 teaspoon
• Basil 0.5 teaspoon
• Ginger 0.5 teaspoon
• Barberry 0.5 tbsp. spoon
• Water 350 ml

Soak the mung beans in cold water, after rinsing and removing spoiled grains. Since the preparation will be in a slow cooker, there will be enough time to prepare other ingredients.

Wash the lamb with bones, dry with a napkin, remove films and fat as much as possible, sprinkle with coriander and pour in a couple of tablespoons of sunflower oil, grate the meat. Do not add salt under any circumstances, so that the meat does not release juice and subsequently becomes tough.

Place the meat in a heated frying pan, fry until lightly browned over high heat for just a couple of minutes on each side.

Transfer the lamb to the multicooker bowl.

In a clean frying pan, brown the onion in the remaining oil.

Add chopped tomatoes, fry until softened.

Dilute tomato paste in a glass of water, add all the herbs and spices, pour in the onions and tomatoes, add sugar and salt, and let the whole mixture boil.

Lamb - in a slow cooker, now you need to pour mung beans, strained from water, on top of it.

Place the tomato sauce on top, pour in an additional 350 ml of water, turn on the “Stew” program for 2 hours.

The lamb in the slow cooker is ready. You can serve the dish by adding fresh vegetables and herbs.

Preparatory processing of meat

If you are lucky enough to cook milk lamb, then there is no question of any preparatory treatment - the tender and juicy meat just begs to be put on a plate. Any other lamb requires preliminary manipulation.

To prepare lamb for cooking in the Redmond slow cooker, follow these steps:

1. Rinse the meat in warm running water to remove plaque from the fat layer. The water temperature should be at least 30 C.
2. Remove all excess fat so that the dish does not turn out too “heavy”. In addition, if you are going to stew lamb in a Redmond slow cooker with vegetables, it is better to remove the maximum amount of fat.
3. If you want your dish to look more impressive, leave the meat on the bone.
4. To ensure that the lamb in the Redmond slow cooker is very tender and melts on your tongue, remove all tendons and veins. At the same time, the pieces will retain their shape, and the dish will turn out incredibly juicy.
5. It is recommended to beat particularly tough meat with a kitchen hammer and marinate. As marinades, you can use traditional Caucasian spices or sprinkle the meat with lemon juice, pour in grated tomatoes or olive oil (depending on the recipe). If you cook lamb without vinegar or citric acid, it must be marinated for at least 12 hours. If the marinade contains vinegar or lemon juice, it is enough to wait 5-6 hours.

Fergana pilaf without a cauldron

Category: Cooking in a slow cooker Meat dishes in a slow cooker Lamb dishes in a slow cooker

The traditional cauldron method involves frying the meat in a large amount of oil, like deep frying, which makes it tender in 10 minutes. We will achieve a similar result by combining frying and stewing. Well, after that we will traditionally prepare the rice. In this pilaf, the meat will be soft and the rice will be crumbly.

Lamb Rice Water Carrots Onions Fat Sweet paprika Cumin Chili pepper Cayenne pepper Barberry Garlic