Culinary community Li.Ru -

If you have a tagine and good lamb, you are very lucky - you can cook delicious lamb with vegetables in a tagine. The preparation is quite simple, but the dish turns out incomparable.

Lamb baked with rice, especially if the lamb is young, is an excellent dish for a festive family dinner. The meat turns out to be the softest. I recommend!

Lamb in beer. Cooking lamb in beer is quite simple, although it will take some time. But the result will please you. Lamb in beer turns out tender and juicy. A dish for lamb lovers!

My neighbor, a purebred Uzbek, taught me how to cook lamb in Uzbek style. He says that this dish is considered a holiday in his country. I don’t know if it’s festive, but it’s definitely delicious :)

Recipe for oven-baked lamb with potatoes, bell peppers, red onions, seasoned with rosemary and oregano.

Lamb curry is a dish that is distinguished by the fact that it is prepared with many spices. This makes the meat taste interesting and pleasant. I tell you and show you with photos how to cook lamb curry!

Lamb with tomatoes is a great meat dish for a special dinner. The main thing is fresh and high-quality lamb. It takes about an hour to prepare. The lamb comes out soft, tender, juicy and flavorful. Try it!

Spicy lamb with quince is a slightly exotic and very tasty meat dish in the oriental style. If you like to experiment, be sure to try it!

Can you imagine how to cook lamb deliciously so that it doesn’t repel you with its specific smell? The recipe for lamb with mint is at your service. You'll be amazed at how awesome this dish is!

Cooking delicious lamb is not the easiest task. The meat turns out to be either tough or with an unpleasant odor. A recipe for lamb stewed in sauce will help solve the problem - try it, it’s a very tasty dish.

Recipe for lamb with couscous. This African grain goes very well with lamb.

Lamb with artichokes is the national dish of Crete. Attention - to prepare an authentic dish you must have a real oven!

Lamb in pots at home turns out incredibly aromatic; although such a dish takes a long time to prepare, it always receives a bunch of compliments for its satiety, softness and juiciness. I recommend!

Grilled lamb is baked after marinating for 24 hours. Any marinade can be used, and there are more than enough variations. But I want to offer mine. It includes mint, yogurt, cumin and spices.

Today I will share with you a recipe from my favorite lamb meat - lamb with beans. This dish will decorate any feast. It looks beautiful on the table and is very tasty. Everyone will be delighted!

This dish is very popular in Albania. In particular, it is a specialty of the ancient Albanian city of Elbasan. There it is customary to cook lamb in yogurt for the holidays.

There are a huge number of recipes for cooking lamb. I love lamb and if I can buy fresh meat, I often cook lamb with bell pepper. I will share my recipe with you.

Recipe for lamb with caramelized onions sautéed in brown sugar and balsamic vinegar.

This recipe for lamb baked in the oven will help those who have a huge piece of lamb, but it is not clear what to do with it. With this simple recipe you will cook your lamb deliciously.

Spicy lamb with vegetables and prunes is a recipe for those who don’t know how to cook lamb. The dish is quite simple, but, believe me, incredibly tender and tasty.

Recipe for lamb stew with potatoes - preparing a meat dish of lamb with a side dish and herbs.

Recipe for lamb stewed with prunes and cinnamon. The meat turns out very aromatic and tender. Rice would be the perfect side dish.

Recipe for lamb baked with herbs and garlic. In this recipe, you can try replacing lamb with beef. Potatoes, buckwheat or rice will be an excellent side dish for this meat.

Arabic spiced lamb recipe. A popular and very tasty dish of Arabic cuisine.

Do you want a simple and tasty oriental dish? Please - flavorful lamb with chickpeas! A simple cooking mechanism, affordable ingredients - and a fantastically tasty dish on the table!

No matter what anyone says, the best and most correct pilaf is made from lamb, so today we turn to Uzbek cuisine and prepare this dish in the best traditions.

Recipe for Greek baked lamb with rosemary and a sauce of fresh mint, bell pepper, mustard, green onions and lemon juice.

Recipe for lamb with rice. Lamb goes very well with rice, and, of course, the meat must be well marinated.

Recipe for lamb on the bone with wine and tomatoes. Add grated fresh potatoes and ginger to the ribs.

Recipe for stewed lamb with prunes - preparing a meat dish of lamb with prunes, cinnamon and herbs.

We prepare the most authentic Uzbek pilaf from lamb with chickpeas according to the original Uzbek recipe! An authentic Uzbek recipe, lamb pilaf which will turn out just like in the best houses in Tashkent.

Recipe for cooking lamb cutlets with feta, garlic, green onions, shrimp and pine nut grains on the grill.

Roast lamb is made from a leg of lamb. First we marinate the meat, then bake it thoroughly. We will have a wonderful dish, aromatic, juicy, with a crust, which will go with potatoes and salad.

Lamb goulash is perfect for a long, cold evening with the family. This dish will warm you up, fill you up, and amaze you with its wonderful taste. Lamb must be fresh and of excellent quality.

Shurpa is a soup made from vegetables and boiled lamb, which complement each other perfectly! I want to warn you that lamb shurpa takes time and labor! But the dish is worth it!

Cooking a traditional Mongolian meat dish that has become very popular in Russia. Manti with lamb, potatoes and greens for lunch.

Recipe for cooking koftas, a traditional Greek dish of minced lamb with spices, on the grill or in the oven.

A classic recipe for lamb shish kebab marinated in garlic, onions and tomatoes. Lamb kebabs are much more tender than kebabs made from other types of meat.

Dolma is traditionally made from three types of minced meat - pork, beef and lamb. I offer you a simplified version of preparing dolma, with minced lamb. You will need young grape leaves.

The recipe for lamb soup with potatoes is simply intended for the gastronomic satisfaction of hungry and tired men - after such soup he will not growl, but purr!

Here is a classic recipe for lamb pilaf in a slow cooker. This way it turns out very juicy, because it is cooked in its own juice, and the rice will never be “wooden”. A dish for special occasions!

I bring to your attention not only a tasty and satisfying lamb lagman, but also extremely quick to prepare. This dish is suitable for those who are not used to spending a lot of time in the kitchen.

Recipe for fried lamb with tomatoes, prunes, dried apricots, paprika, onions and cilantro.

Anyone who is faced with the task of making delicious lamb kebab will find my recipe for lamb kebab with vinegar useful. Believe me, the kebab prepared according to this recipe will be delicious!

Compound:

Lamb chops with bone (one piece) - 14-15 pcs.

Filling:

Minced lamb - 300 gr.

Onions - 1 pc.

Dried apricots - 80 gr.

Celery root - 0.3 part.

Rosemary - 2 sprigs.

Butter - 2 tbsp. spoons.

Cooking lamb on the bone.

Let's prepare the filling.

1. Peel the celery root and chop finely.

2. Wash dried apricots in water and cut into small pieces.

3. Peel the onion and chop it into half rings and fry in a frying pan until light golden brown.

4. Place in a bowl: fried onions, chopped celery and dried apricots, minced meat and chopped rosemary leaves.

5. Mix the mass, add salt and pepper.

6. Salt and pepper the meat and place it in a baking dish, onto the bottom of which you need to pour the remaining oil after frying the onions.

7. Place the minced meat filling on top of the meat.

8. The ends of the seeds should be wrapped in foil to prevent them from burning.

9. Place the pan in a preheated oven and bake lamb in the oven at a temperature of 200 degrees for 2 hours, while the meat must be periodically poured with the hot fat that is released.

10. Transfer the finished meat to a dish, let it cool slightly, cut into portions and remove the foil.

Serve the lamb along with the minced meat.

A delicious lamb dish is ready!

Bon appetit!

Compound:

Lamb ribs (8 ribs per piece) - 2 pieces.

Red currant jelly - 7 tbsp. spoons

Fresh mint - 2 tbsp. spoons.

Rosemary - 2 tbsp. spoons.

Raspberry vinegar - 4 tbsp. spoons.

Rosemary - 1 sprig.

Salt - to taste.

Cooking lamb ribs.

1. Place in a small bowl: 3 tbsp. spoons of red currant jelly, 1 tbsp. a spoonful of mint and 1 tbsp. a spoonful of rosemary. Heat the mixture for 2 minutes.

2. Place the lamb parts on a baking sheet, fat side up.

3. Make cuts in the form of squares on the surface of the fat, sprinkle with raspberry vinegar and grease the cuts with jelly.

4. Cover the meat with foil, place in a preheated oven and bake at 190 degrees for 50 minutes.

5. After the time has passed, remove the foil, salt the meat, increase the temperature to 220 degrees and continue baking for another 15 minutes.

6. Remove the meat from the oven, pour the fat into the frying pan and add 4 tbsp. spoons of red currant jelly, 1 tbsp. a spoonful of mint and 1 tbsp. a spoonful of rosemary. Bring the sauce to a boil and turn off. Cool slightly.

7. The dish on which the meat will be served should be lightly greased with the previously prepared sauce. Pour the remaining sauce into a gravy boat and serve.

8. When placing pieces of meat on a dish, we intertwine the bones with each other, like a pyramid.

This is the lamb recipe I have in my arsenal!

A delicious lamb rib dish is ready!

Bon appetit!

Compound:

Young lamb ribs - 1.6 kg.

Butter - 3 tbsp. spoons.

Meat broth - 0.75 cups.

Garlic - 3 cloves.

Bay leaf - 2 pcs.

Black and allspice peas - 4 pcs.

Spicy herbs, green onions, salt, ground black pepper - to taste.

Cooking young lamb ribs.

1. Wash the lamb ribs in water, dry them with a towel, lightly beat them and cut the flesh on each side of the ribs by about 2 cm.

2. Piece lamb rub with salt and ground black pepper.

3. Distribute the melted butter over a deep baking sheet, lay out the prepared ribs, pour in the broth, add allspice, bay leaf and unpeeled garlic cloves.

4. Place a baking sheet in a preheated oven and bake lamb in the oven at a temperature of 220 degrees for 45 minutes. If there is not enough broth, add a little hot water.

5. Ready, hot lamb dish Place it on a plate, bend it into a “crown”, pour over the remaining sauce from the baking sheet and garnish with spicy herbs and green onions.

6. In the center of the crown, place a side dish of fried potatoes, boiled green beans, fresh cucumbers and tomatoes.

This is the lamb recipe I have in my arsenal!

Delicious lamb ribs are ready!

Bon appetit!

Compound:

Lamb (side, brisket) - 600 gr.

Beef liver - 120 gr.

Eggs - 2 pcs.

Onions - 3 pcs.

Buckwheat - 100 gr.

Butter - 6 tbsp. spoons

Salt, ground black pepper - to taste.

Preparation lamb with porridge.

We are preparing porridge.

1. Wash buckwheat, fry it, put it in a saucepan and pour 200 ml of boiling water.

2. Bring the water to a boil, reduce the heat to the lowest setting and with the lid closed, cook until the water has completely evaporated, cool.

3. Wash the eggs, put them in boiling water and cook for 15 minutes. To prevent the eggs from bursting during laying, the water should be salted 1 tbsp. spoon and acidify 1 tbsp. spoon vinegar essence 70%.

4. Cool, peel and cut into slices.

5. Peel the onion and cut into medium cubes.

6. We will cut the lamb brisket as follows. Using a long knife, you need to separate the ribs with a small layer of meat 1.5 - 2 cm from the outer layer of meat, over the entire surface of the brisket (you need to ensure that the thickness of the meat layer is the same on all sides). But there is no need to completely separate the pieces from each other, because... we need to get something like a pocket (bag).

Preparation of minced meat.

7. Place the liver in the mask, which must first be passed through a meat grinder.

8. Add egg slices, onions and chilled buckwheat porridge. Salt the mixture and mix.

9. Place the minced meat into the prepared brisket bag. Salt and pepper the top of the meat.

10. Grease a baking sheet with melted butter, lay out the stuffed brisket (vertically), add 1 glass of water and bake lamb in the oven at a temperature of 200 degrees for 1 hour. During baking, the meat should be periodically basted with the juices released.

11. Remove the ribs from the finished brisket and carefully cut into pieces, pour over the meat juice from the baking sheet.

This is the lamb recipe I have in my arsenal!

Delicious stuffed lamb breast is ready!

Bon appetit!

Compound:

Lamb trim (meat covering the ribs) - 700 gr.

Garlic - 7 cloves.

Carrots - 1 pc.

Onion - 1 pc.

Bay leaf - 3 pcs.

Black peppercorns - 7 pcs.

Vinegar 6% - 1.5 teaspoons.

Vegetable oil - 4 tbsp. spoons.

Salt and ground black pepper - to taste.

Making a lamb shank roll.

1. We wash the edges in water, dry them, cut off the bones, film and excess fat, but leave the skin. You need to get a layer 2 cm thick.

2. Make shallow cuts in the prepared meat, add salt, pepper and sprinkle with vinegar.

3. Lamb put in the refrigerator for 6 hours.

4. After 6 hours, take the edges out of the refrigerator, add a little more salt, pepper and rub well with crushed garlic.

5. The meat needs to be rolled up and tied with strong thread.

6. Pour vegetable oil into a frying pan, heat it and lay out the roll. Reduce heat to medium and fry for 30 minutes on all sides.

7. After the time has passed, place the fried roll in a deep pan and add water so that the water covers the meat.

8. Also add to the pan: washed and coarsely chopped carrots; washed onion, but do not remove the skin, and cut to the middle; Bay leaf; peppercorns; salt - to taste;

9. Bring the water to a boil, reduce the heat and cook the roll over medium heat for 50 minutes.

10. Remove the finished roll from the pan, let the broth drain and remove the threads.

11. Lamb dish can be served both hot and cold. Cut the meat into slices.

This is the lamb recipe I have in my arsenal!

Delicious lamb roll is ready!

Bon appetit!

Compound:

Lamb (pulp) - 7 pieces, 200 g each.

Onions - 3 pcs.

Wine vinegar - 1 glass.

Tomatoes - 3 pcs.

Cilantro - 1 bunch.

Sweet pepper - 2 pcs.

Salt, ground black pepper - to taste.

Cooking lamb on a barbecue or grill.

1. Peel the onion and cut into small cubes.

2. Place pieces of meat in a bowl, add salt, pepper and mix.

3. Sprinkle the meat with vinegar, add the onion and stir.

4. Cover the bowl with meat with cling film or cover with a lid and place in the refrigerator for 6-8 hours.

5. Place the marinated meat on the barbecue or grill and fry until done.

6. Along with the meat, place halved tomatoes and coarsely chopped peeled bell pepper rings.

7. Lamb dish Place on a plate and garnish with cilantro.

8. Coarsely chopped fresh vegetables or a salad of white cabbage and carrots are served with lamb as a side dish.

This is the lamb recipe I have in my arsenal!

Delicious beef is ready!

Bon appetit!

It is not for nothing that lamb is considered a dietary meat; it is easily digestible, supplying the body with high-quality protein, vitamins and minerals. In addition, lamb has a high percentage of iron, 30% more than other types of meat. Moreover, there is significantly less fat in lamb than in poultry or pork. And if you add the excellent taste of lamb, it becomes clear that neither gourmets nor those who adhere to a diet can do without lamb. Therefore, I advise everyone to pamper themselves and their loved ones more often with delicious and healthy lamb dishes. This page contains my favorite lamb recipes that I prepare for holidays and for every day.

• Lamb is valued for its tender and tasty meat, with milk lamb meat (up to 3 months) considered the most delicious. This meat is available fresh in late winter - early spring, and this is due to the seasonality of the product.
• Lamb aged up to one year also has very good taste. This type of lamb has light meat and white dense fat.
• But if the lamb is dark in color with yellow fat, then this indicates that the animal is aged. This kind of meat is quite difficult to cook, it is stringy and has a distinct, specific smell.
• To make your lamb dish tasty, you should carefully monitor the readiness of the meat. Overcooked or overdried lamb meat loses its taste and tenderness, so it is better not to overcook the lamb (it will cook on its own under the influence of heat).
• Garlic, ginger, saffron, oregano, mint are most often used as seasonings for lamb; cumin is also suitable.
• Lamb goes best with dry red wine, which is why red wine is an indispensable attribute of any lamb dish.
• The most popular lamb dishes are pilaf, shish kebab, manti, beshbarmak, shurpa and, of course, everyone’s favorite lamb ribs)))
• For dishes in which lamb meat is boiled or stewed, we buy drumstick, shoulder, brisket; neck, ribs, and thigh are also suitable.
• If the lamb needs to be fried, then we buy ribs, shoulder, tenderloin or loin.
• And to prepare lamb shish kebab, the best choice is the neck of a young lamb, the hip part, you can additionally take a piece of tenderloin.
• Bones are traditionally used to prepare lamb broths.
• To prepare minced lamb, the shoulder and belly are the best options.

So. This will be a recipe for your inspiration. Now you will understand why. Everything is simple, it looks amazing, very festive, and what I love is that it can be the only “title” dish on the table.
And the presentation is simply superb. Elegantly elegant!
You will need lamb legs or shoulder blades, although pork, pieces of boring veal and beef have not been canceled.
Universally endless, even with chicken legs.
In short, you need: meat, potatoes, tomatoes, olives, smoked lard or fatty ham, herbs (we have a bouquet garni here: thyme, rosemary, bay leaf), olive oil, onion, garlic, broth.
Actually, as you understand, our “soup set” can be very, very diverse.

Ingredients

for a small company Has already

• Leg of lamb or shoulder - 1
• Potato
• Tomatoes
• Cherry tomatoes
• Olives
• Smoked lard
• Thyme
• Rosemary
• Garlic
• Bouillon
• Olive oil
• Sea salt
• Ground black pepper

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1.

Cooking potatoes

Grate the potatoes very thinly (as for gratin), preferably, of course, on a special grater, but if not, cut like bunnies with a sharp knife. Rub a wide frying pan or baking dish with garlic cut in half and pour in olive oil. Finely chop the onion and fry lightly. Layer the potatoes and top with a bouquet garni.

Pour in the broth (any kind!) so that it just covers the potatoes, and “simmer” it over medium heat for 10-15 minutes, until half cooked.

2.

Preparing lamb

You prick a leg of lamb with a knife and stuff it with whatever you want. We stuffed garlic and lemon zest, cut into strips, inside. I already showed you a leg stuffed with smoked lard and anchovies. And it will be great just with garlic, I’m sure. In a preheated frying pan over high heat, melt the lard or brisket, throw in the crushed garlic right in the skin (to avoid burning, we have “marinated” here) and fry the lamb until golden brown.
Season with salt and pepper.

Just like that.

3.

Assembling the dish

Remove potatoes from heat, salt and pepper.
Now place the meat on top of the potato bed, add olives, tomatoes, garlic, herbs, and fried lard. Spray everything with olive oil. If necessary, add a little broth.

And put it in an oven preheated to 190 degrees.
Time? But here it depends on your meat and the size of the pieces, well, and the degree of doneness of the meat that you like. We baked these legs for 40-50 minutes, no more. For the French, over-drying lamb is a deadly crime. And be sure to make sure you have enough liquid in the potatoes so they don't burn. If necessary, add more broth.
No broth? Sprinkle a little white wine, it won’t spoil it.

Let's take it out!

Cut the meat into portions, place it on top of the potatoes, and serve it like that - right in the roasting pan.

Is there any holiday table without meat dishes? Probably not. There will always be meat lovers, and the housewife needs to try very hard not to lose face and cook something stunning.

In places where sheep farming is developed, lamb meat is used to prepare various dishes. Connoisseurs believe that lamb kebabs are much tastier than those prepared from any other meat.

You can also prepare hot holiday dishes from lamb.

Homemade lamb

Sprinkle the lamb pieces with pepper, salt, sugar and garlic. Place on a well-heated baking sheet or frying pan and fry in its own juice and fat for 10 minutes. Then add fat or lamb lard and whole small-sized peeled raw potatoes, quickly transfer to a well-heated oven and keep there for another 10 minutes. Turn off the oven and leave the dish for another 5 minutes until the fat stops boiling.

If cooked in a frying pan, the pieces need to be turned over periodically; if in the oven, this should not be done. Serve lamb with herbs.

Lamb with beans

Method No. 1

You will need: 500 g of fatty lamb (you can use brisket with a bone or the flesh of a hind leg), 2 cups of white beans, 2 medium onions, 50 g of butter, salt and pepper to taste.

In the evening, sort out the beans, rinse, cover with cold water and leave in it until the morning. In the morning, cook in the same water over low heat until soft, but not overcooked. The beans should remain whole. Finely chop the onion, fry in oil, add pieces of lamb, salt and pepper, fry everything together well, put in a saucepan, add 2 cm of water, cover with a lid and simmer until soft. Add strained beans to the finished lamb, simmer a little more and serve immediately.

Method No. 2

You will need: 600 g of fatty lamb, 500 g of white beans, 2 onions, 50 g of butter, salt and pepper to taste.

Prepare beans in the same way as in the first recipe. Finely chop the onion, fry in oil, add pieces of lamb, fry everything together well. Then put everything in a saucepan, add salt and pepper to taste, close the lid and simmer until soft. Put the strained beans into the finished lamb and simmer a little more. Serve hot with fresh vegetables and herbs.

Lamb bozartma(Georgian cuisine)

Required: 500-750 g fatty lamb, 1.25 l water, 5 onions, 5 tomatoes, 1 tbsp. a spoonful of oil, 1 teaspoon ground black pepper or 10 crushed peas, 3 tbsp. spoons of chopped green cilantro, 1/2 head of garlic.

Cut the lamb into pieces measuring 3x3 cm, add cold water and cook for 1-1.5 hours, covered, over moderate heat. Then remove the meat from the broth, fry with onions in oil, simmer until fully cooked. Then add finely chopped tomatoes and simmer until the tomatoes completely release their juice, pour in the rest of the broth, salt and pepper, add cilantro and bring to a boil.

Lamb buglama(Georgian cuisine)

Required: 800 g lamb, 8 onions or 2 bunches of green onions, 2 tbsp. spoons of lamb lard, 1.5 cups of green tkemali fruits (but since we won’t have them in winter, you can use tkemali sauce to taste), 1 pod of hot pepper, 2 tbsp. spoons of ginger or saffron tincture, tarragon (tarragon), cilantro, mint, garlic and salt to taste.

Peel the lamb flesh from the films, wash, cut into pieces 5-6 per serving, fry, put in a saucepan with lamb lard and simmer for 10-12 minutes. Then add finely chopped onions or green onions and continue to simmer until tender. At the end of the stew, pour in a little broth, season with crushed garlic, spices, add tkemali (fruit or sauce), boil and remove from heat. When serving, pour the sauce in which it was stewed over the lamb.

Lamb stew(Bulgarian cuisine)

Required: 500-700 g lamb, 10 onions, 1-2 cloves of garlic, 2 egg yolks, 1-2 tbsp. spoons of flour, 1 cup of yogurt, 1 full teaspoon of butter or margarine, 1 teaspoon of ground red pepper, juice of 1/2 lemon, 2 bay leaves, 6 black peppercorns, parsley and dill, salt and ground black pepper to taste .

Cut the meat into large pieces, place in a pan of boiling water so that all the meat is covered, add peppercorns and bay leaves. Cook over low heat. Then add onion. Let the water boil by half. Strain the broth. Dilute flour in a small amount of cooled broth, add yogurt and beat everything well. Bring to a boil, add meat and onion. Remove from heat, cool slightly. Before serving, season the stew with beaten yolks. Toss everything with butter, pepper and salt. Finely chop the parsley and dill and sprinkle them over the stew. Serve the stew hot.

Roast lamb

The number of products is arbitrary.

Wash the lamb pulp, beat it, stuff it with garlic, salt, sprinkle with sugar and spices, put it in a clean, fat-free frying pan and simmer in its own juice and fat for 10 minutes, then add fat and onion and fry for another 8 minutes. Place everything in a saucepan, add 2 tbsp. spoons of boiled water, cover with a lid and bring to a boil. You can serve boiled potatoes with the roast.

In addition, you can prepare delicious hot dishes in a pot or portioned ceramic pots. Let's see how it's done.

Boiled lamb(Georgian cuisine)

For 4-5 servings you will need: 600 g lamb, 6 large potatoes, 4 onions, 1 cup beans or peas, 2 tomatoes, 1 eggplant, 1/2 each parsley root, celery root, salt, ground black pepper, parsley or cilantro.

Wash the lamb shoulder, cut into pieces 3-4 per serving, place in a pot interspersed with slices of raw onion, pieces of raw potatoes, eggplant, green beans (you can use beans and peas in grains).

Place parsley roots on top and tie them into a bunch. Salt and pepper everything, pour in hot water so that it just covers the food, place in the oven and cook at low boil until tender, stirring and periodically skimming off the foam. At the end of cooking, add red tomato slices. Remove the pot of lamb from the oven, remove a bunch of roots, sprinkle with chopped cilantro or parsley. Serve the lamb in the same pot or divide among plates.

Lamb in a pot

For 4 servings you will need: 450-500 g lamb, 4-5 red tomatoes, 1 onion, 1 tbsp. a spoonful of butter, 2 eggs, salt, pepper and herbs to taste.

Pass the lamb pulp through a meat grinder, fry in oil, put in pots mixed with fresh tomatoes, add fried onions, salt and pepper to taste and put the pots in the oven. Simmer until done. Serve in pots, sprinkled with chopped herbs on top.

You can also make very tasty salads with lamb.

Lamb salad

Required: 300 g boiled lamb, 2 radishes, 3 small onions, 1/2 cup mayonnaise, 1 tbsp. a spoonful of vegetable oil, 1/4 pomegranate, 1 egg, 1 teaspoon adjika, parsley, dill and cilantro, salt and pepper to taste.

Cut the meat into strips. Peel the radish and grate it on a medium grater. Cut the onion into rings, place in a frying pan and fry in vegetable oil until golden brown. Then drain the oil, cool the onion and place in a bowl with meat and radish. Season everything with pepper, salt, add adjika, mix and place in a heap in a salad bowl. Pour mayonnaise on top. Boil the egg hard, cool, peel and cut into slices. Before serving, garnish with egg slices, chopped herbs and pomegranate seeds.

Lamb leg salad

Required: 8 lamb legs, 1/2 cup vinegar, 2 onions, 2 carrots, 1 celery root, 1 teaspoon peppercorns, 2 bay leaves, 1 tbsp. a spoonful of grated horseradish, 5-6 cloves of garlic, 1 jar of mayonnaise, 2 teaspoons of sugar.

Boil the legs in water with onions, carrots and celery. Remove the meat from the bones, dry, cut into noodles and place for 30 minutes in a cold marinade made from 1 glass of water, vinegar, onion, peppercorns, bay leaf and carrots. Then select the meat from the marinade, dry it a little, put it in a salad bowl and pour over mayonnaise mixed with grated horseradish, crushed garlic and sugar. Before serving, keep the salad in the refrigerator for 2 hours. Before serving, garnish the salad with egg slices, chopped herbs and pomegranate seeds.

Choose the recipes you like, cook with pleasure, delighting your family and friends with your products, and celebrate the holidays with joy!