20.05.2020
18
Recipe information
Cooking:
1 hour 30 min.
Complexity:
Easy
Calorie content:
20.62
Carbohydrates:
1.89
Fats:
1.23
Squirrels:
0.69
Water:
4.2

Ingredients

Title Value
1. Thigh of a lamb 1 PC.
2. Garlic 6 clove
3. Vegetable oil 1 art. l
4. Rosemary 3 twig
5. Salt taste

Cooking

1. Stage

Rinse and wipe the meat. In order to cut meat conveniently and beautifully, remove the bone with a sharp long knife, but you can not do this. Rub meat with vegetable oil and salt on all sides.

1. Stage. Rinse and wipe the meat. In order to cut meat conveniently and beautifully, remove the bone with a sharp long knife, but you can not do this. Rub meat with vegetable oil and salt on all sides.

2. Stage

Cut the garlic along so that the strips are of medium thickness.

1. Stage. Cut the garlic along so that the strips are of medium thickness.

3. Stage

Using a sharp knife in the meat, make an incision and insert the pieces of garlic so that the garlic does not look out because during cooking it can burn and give an unpleasant aftertaste. Put the meat in a baking dish and lay the rosemary branches on top, you can add any spices if desired.

1. Stage. Using a sharp knife in the meat, make an incision and insert the pieces of garlic so that the garlic does not look out because during cooking it can burn and give an unpleasant aftertaste. Put the meat in a baking dish and lay the rosemary branches on top, you can add any spices if desired.

4. Stage

Bake lamb at 250 degrees for 20 minutes, then lower the temperature to 180 degrees and cook, depending on the weight of the meat, 20 minutes for every 500 grams, that is, if the thigh weighs 1 kg. then bake it for 40 minutes. At the end of cooking, leave the meat in the oven off for 15 minutes.

1. Stage. Bake lamb at 250 degrees for 20 minutes, then lower the temperature to 180 degrees and cook, depending on the weight of the meat, 20 minutes for every 500 grams, that is, if the thigh weighs 1 kg. then bake it for 40 minutes. At the end of cooking, leave the meat in the oven off for 15 minutes.

5. Stage

Serve the lamb stuffed with garlic warm to any side dish.

1. Stage. Serve the lamb stuffed with garlic warm to any side dish.

6. Stage

Bon Appetit!!!

7. Stage

Lamb with garlic according to this recipe is very aromatic and juicy. We use garlic for stuffing, then it gives all the aroma and taste to the meat, the main thing is that it would not be visible from the outside, because during cooking it can burn and give the meat an unpleasant aftertaste. This dish can be served hot and just as cold, it is perfect for any side dish.