Lamb with vegetables baked in the oven

Amazing recipe for lamb with sour cream! Delicious! Lamb baked in the oven, but with sour cream, turns out to be simply delicious. Sour cream in this case plays the role of a marinade, or the basis of the mixture, helping the lamb to retain its juiciness and even become more tender than it would be without it. My tongue definitely felt the difference, most likely you will feel it too.

Arkady and Svetlana

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Lamb

175

Onion

Carrots

Butter (melted)

Sour cream (bold)

Table vinegar (6%)

to taste

Parsley

to taste

Dill

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 15 g

Fats 50 % 16 g

Carbohydrates 3 % 1 g

202 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 6 h 10 min

Step 1:
For this dish, you will need not so many products - butter, meat, carrots, onions, sour cream, herbs, salt, pepper, vinegar.
Step 2:
Marinate a piece of lamb for 5 hours in water with vinegar, add salt and pepper, cut into half rings on top.
Step 3:
Grate carrots and lightly fry.
Step 4:
After the marinade, fry the meat in oil until golden brown.
Step 5:
Smear the meat with fatty sour cream and spread it on a baking sheet, spread lightly fried carrots on top.
Step 6:
Step 7:
Chop all the greens finely and sprinkle the baked meat.
Step 8:
Step 9:

I recalculate all the ingredients in relation to the piece of lamb ham that I got, which I marinate in vinegar for five hours under half-rings of onion. Then I fry the piece in a frying pan until an appetizing blush appears. I coat the lamb with greasy sour cream, sprinkle with lightly fried carrots and bake until ready in the oven at a temperature of 220 C - 250 C. To lamb with sour cream baked in the oven, I certainly serve canned green tomatoes, millet or wheat porridge. I cut the finished food into portions and put it on plates, sprinkling with chopped parsley and dill. One of my friends and I learned how to cook this dish many years ago from our mutual friend, who worked as a cook in one of the small cafes in those years. She read the recipe for mutton under sour cream baked in the oven in some magazine and for a long time selected the right combination of ingredients, hence these proportions, in which the mutton turns out to be quite juicy, not over-dried, but not watery. It's hard to think of anything better for a Sunday gala dinner in autumn sometimes.