Lamb in the oven

Lamb in the oven

Lamb in the oven

Decided to figure out how to cook in the oven with the lamb and found an old French recipe that is over 100 years old

The dish turned out tasty, fragrant, no peculiar smell of mutton.


Meat of lamb 1 — 1.5 kg ( pulp and preferably a couple of slices on the bone for juicy, large pieces, about 100-150 g ),
Garlic — 2 — 3 HEAD,
Brandy — ≈ 100 g,
Spice mixture for lamb — 2 tsp ( my mixture was not crushed cumin, coriander, pepper mix ),
Vegetable oil for frying


Peel the garlic and lightly fry in vegetable oil, remove and put aside for a while. The pieces of meat fry on both sides in the same already hot pan in garlic butter 🙂 until Golden brown , approximately 2 minutes on each side.

Lamb in the oven1

Fried meat place in a roaster or in the cauldron, put on the heat, add brandy and ignite it….

Lamb in the oven2

Once the alcohol contained in brandy burned, leaving a trail of grape flavor, add spices and salt to taste. Mix. Meat spread on the previously prepared garlic.

Lamb in the oven3

No more stirring, cover the baking dish with parchment paper, then a tight-fitting lid, place in the oven on a medium heat ≈ 150°- 160°, and forget for 2 hours.

After 2 hours, take out the baking dish from the oven, lay the meat on the plate. The garlic mash into puree, mix with those obtained by baking the juice from the lamb, you can add a bit of cognac, as a result we have a great sauce for meat.

Bon appetit!

Lamb in the oven

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