Composition / ingredients
Step-by-step cooking
Step 1:
How to bake lamb in a sleeve in the oven? Prepare the products. You can use any part of the mutton, I took a leg of mutton. It is better if the lamb is chilled, not frozen. Wash the meat and dry it well. Cut off the fat from it if there is too much of it.
Step 2:
Peel the garlic. Finely chop half of the garlic.
Step 3:
Mix the chopped garlic with salt, ground cumin and pepper.
Step 4:
Stuff the leg with the remaining whole garlic and rub it on all sides with a salt mixture.
Step 5:
Put the meat in the sleeve.
Step 6:
Put the remaining garlic with salt (usually the mixture crumbles a little) in mayonnaise. Add soy sauce to the same place and mix.
Step 7:
Pour the mayonnaise on the meat.
Step 8:
Tie the edges and shake well so that the mayonnaise is distributed throughout the sleeve. Put the lamb sleeve on a baking sheet and put it in the refrigerator for 5-6 (at least 3) hours for pickling.
Step 9:
When the meat is marinated, peel the potatoes and cut each tuber in half or into more pieces if the potatoes are large.
Step 10:
Put the potatoes in the sleeve to the meat (on the meat), tie the sleeve.
Step 11:
Turn the sleeve upside down and place it on a baking sheet. Put it to prepare. Cook at 220 degrees for 20 minutes, then at 160 degrees for 1.5 hours.
Step 12:
Cut the sleeve to make a crust on the meat.
Step 13:
Peel the onion, cut it into halves. Place the cut with salt, pepper (a mixture of pepper and cumin), dip in oil and put on a baking sheet with slices down. Return the baking sheet to the oven and cook for another 30 minutes at 160 degrees.
Step 14:
Prepare tomatoes and peppers for serving — slice them beautifully.
Step 15:
Put the meat and potatoes with onions on a warmed dish.
Step 16:
Lay the tomatoes beautifully.
Step 17:
And pepper. Pour the juice from the sleeve over the dish. Decorate with greenery.
Step 18:
Serve the dish to the table. Enjoy your meal!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of the ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Zira - 112 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Leg of mutton - 318 kcal/100g
