Marinade for lamb in the oven
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Marinade for lamb with a detailed explanation of how to marinate a leg of lamb for baking in the oven, and why exactly to do it.
I don’t use marinade for lamb in the oven often, but I still use it. The downside to this cooking method is time. A ram is not a chicken. To properly marinate a large piece of meat, you need at least several hours, and for some recipes even days. A significant plus is that the meat turns out very tender.
I've come across the opinion that only bad meat is marinated to hide defects, or that marinating makes lamb rubbery. To be honest, I have NEVER encountered the latter. And I’ve never held “bad” lamb in my hands either. That's what marinating with seasonings really does - it changes the flavor of the meat. Those. if the meat has too much of a lamb smell that you don’t like, then marinating will help. If the smell, on the contrary, is weak and almost absent, and you want to preserve it, strong seasonings should be avoided; it is better to do it purely with salt and pepper. Well, now let's look at a clear example of how to marinate a leg of lamb for baking in the oven?
Ингредиенты
Hind leg of ram or lamb - 1 pc.
White wine - 500 ml
Garlic - 3 cloves
Coarse salt - 1 tbsp.
Vegetable oil - 3 tbsp.
Seasonings: thyme, rosemary, oregano
Рецепт
1. First, you need to remove the outer films from it and, possibly, remove excess fat. What is "excess fat"? If you are going to eat the lamb hot, then there can be no excess fat on the leg. But if it’s cold, then it makes sense to cut off the thick pillow; cold it won’t taste good.
2. If you have a large leg of lamb like mine (up to the spine), then the bones of the spine and pelvis are also removed. Marinating, strictly speaking, has nothing to do with it, it’s just that it will be more convenient to cut it later. We remove the head of the femur from the joint, and cut out all the other bones from the thick part of the piece. Can be used to cook broth.
3. Our marinade will actually consist of two parts - pasta and wine. For the paste, peel the garlic and crush it with salt and herbs, adding vegetable oil to the paste. Tear off the leaves from the branches of fresh herbs, discard the rough branches; they are not needed in this recipe.
4. We pierce several large pockets in the muscles. Do you see how deep my knife is, and how thick it is? Really big ones, not like stuffing with garlic.
5. Use a teaspoon to distribute the seasoning paste into the pockets.
6. Coat the entire surface of the leg with the remaining paste. Here you can add a little more oil and salt.
7. Place the leg in some deep container and pour white wine over it. Yep, right on top of the pasta you just spread. We cover the container with the leg on top with film and marinate the lamb in wine at room temperature for 2-3 hours, turning it over from time to time (you will have to remove the film and re-stretch it each time, so it’s better to take something thick). You can marinate in the refrigerator this way for longer.
8. I gave the calculation of the baking time for lamb in another recipe, everything is written there in great detail, I don’t see the point in repeating this information here. The only thing is that you need to water it with the same marinade in which the leg was marinated. I mean, fish it out of it, bake it on a baking sheet without marinade, and collect the marinade in a jug and then use it for basting, if necessary. The baking time does not change in any way, with or without marinating. And the result after marinating will be a little different, like this. Do you see the difference in the color and texture of the meat? I usually always use the same temperature setting for my feet, i.e. The marinade makes all the difference. With it, my lamb turned out literally pearly pink.
9. Well, did I manage to tempt anyone into trying to marinate a leg of lamb for baking in the oven?