Lamb leg in pomegranate marinade. Lamb leg in pomegranate marinade The main thing is not to overdry the meat

Lamb in pomegranate

juice (photo)

How to cook lamb in pomegranate juice, step by step recipe with photos.

Recipe for lamb in pomegranate sauce. Sauce for lamb from pomegranate juice. In which pomegranate juice to cook lamb. How much to cook lamb in pomegranate juice.

Recipe for delicious lamb in pomegranate juice. The lamb is soft and juicy. . This lamb dish is easy to prepare. When the question is what to cook from lamb - remember this recipe.

We need:

1. Mutton. This time I had a shoulder blade and a neck. Maybe a leg of lamb.
2. Pomegranate juice. I had it in a bottle. You can squeeze yourself out of a pomegranate. We take high-quality pomegranate juice, without sugar content.
3. Onion. Lots of onions. We take 500-700 grams of onion per kg of meat.
4. Black pepper, ground salt to taste.
5. A bunch of parsley.
6. A bunch of cilantro.
7. Allspice 5 pcs.
8. Carnation 5 pcs.
9. Olive oil 20 ml. Can be replaced with butter or sunflower.
10. Garlic 2-3 cloves.

Lamb for stewing we prepare, wash, cut the meat from the bones. Discard the veins and excess fat. We leave a little fat on the pieces of meat.

Cut lamb into small pieces.

Onion cut into half rings.

Heat up olive oil in a frying pan. Fry the onion until golden brown. Onion salt, pepper.

Pour a little oil into a cauldron / deep frying pan with a thick bottom / stewpan. Lay out the lamb.

Fry over high heat until golden brown. We stir constantly.

We stir the lamb constantly. We don't let it burn.

Put the fried onion into the lamb. Fry the onion with lamb for 5-7 minutes.

Boil 250 ml in a kettle. water. Add water to meat. Cover with a lid, reduce heat, simmer for 10 minutes.

We open pomegranate juice or squeeze through a sieve grenade. For every kg of meat you need 300 ml. juice. No more, the meat will be sour.

Adding pomegranate juice in lamb.

mix lamb in pomegranate juice. Cover with a lid, simmer for 40 minutes over low heat. In the process, add salt, ground black pepper.

We cut off the roots from the greens. We put it in a bag, hide it in the freezer - it will come in handy for something.

Finely chop the greens. Finely chop the garlic.

Add herbs and garlic to lamb in pomegranate sauce. Simmer for 10 minutes.

We put allspice and cloves in the meat. Put as much as it is written, you don’t need more - you will ruin the dish.

Simmer another 15 minutes. Let's try salt. The best side dish for this dish is rice. How to cook rice, I told in the recipe

Lamb in pomegranate sauce ready. We got two dishes in one - delicious, soft lamb and an interesting pomegranate juice sauce.

Put the rice on a plate, pour over the pomegranate sauce, put the meat. Bon appetit.

The idea of ​​the marinade came to mind spontaneously. For a long time I have been adding pomegranate molasses (narsharab) to minced meat for manti or kebabs, which gives the meat a special juiciness and barely perceptible sourness. The pomegranate juice itself, albeit freshly squeezed, is too aggressive for long pickling, another thing is the boiled juice, to the state of a delicious syrup. Mixed with olive oil to further soften the action of acids, it gently and carefully wraps the meat, making it tastier. Garlic also adds another flavor note that harmoniously merges with lamb and pomegranate molasses.

The roasting technology is simple, essentially the same as always for lamb. And as always with meat, it is important not to overdo it, no matter what the recipe is! And remember that for some time after taking the meat out of the oven, the internal temperature continues to rise (about 4-6 ᵒС) and the meat continues to "cook" during the "rest". And of course, God forbid, you interfere with the meat "rest" for 15-20 minutes, otherwise all the juiciness is "down the drain." To keep the meat warm, you can cover it with foil, but the crust will soften a little.

Sorry that there is no cross-sectional photo, I prepared the dish for the guests and it was somehow inconvenient to drive them away from the table while I took a photo :-) And there were no leftovers at all!

Ingredients

• 1 hind leg of a young lamb

For marinade:

• 10 cloves of garlic
• 150 ml pomegranate molasses (narsharab)
• 100 ml olive oil
• 1 tbsp salt
• Black ground pepper to taste

For glaze:

• 50 ml pomegranate molasses
• 50 ml olive oil

1) Place all marinade ingredients in a blender.

Blend almost until smooth.

2) Wash the leg under cold running water, dry with a paper towel. Place the leg in a small, clean, empty trash bag and rub the marinade thoroughly on all sides. Pour the rest on the leg. Wrap the leg and place in a deep dish or on a tray.

3) Put the meat in a cold place for at least 12 hours.

4) Preheat the oven to 200 ᵒС.

5) Remove the leg from the marinade, rinse under cold running water, washing off any remaining garlic (otherwise it will burn), pat dry with a paper towel and place in a heat-resistant dish.

6) Mix all ingredients for glaze.

Lubricate the leg with glaze and place in a preheated oven.

Wash the lamb loin, dry it and cut along the ribs into separate portions.

Clean the bone from the meat by cutting it with a knife.

Loin with bones cleaned from pulp.

It is not necessary to clean the meat, it is more for aesthetics. But if, nevertheless, they decided to clean the bones, then the resulting "trimmings" of meat can be used for another dish. For example, cut the meat into cubes, lightly fry, and bring to readiness in the oven.

Beat the meat on both sides and grate with freshly ground pepper.
Put the broken pieces of loin in a bowl, pour pomegranate juice (250 ml) and leave to marinate at room temperature for 30 minutes (if the lamb is not young, the meat should be marinated longer by placing it in the refrigerator).

When the meat is marinated, drain the pomegranate juice (but do not pour it out, but leave it for the sauce).
Pat the meat dry with paper towels or paper towels.
Heat a frying pan with vegetable oil well.
Put the pieces of loin and fry on both sides until golden brown.

Transfer the fried loin to a baking dish or large skillet and season with salt.
Place the form in the oven and bring the meat to readiness for 8-10 minutes at a temperature of 180°C.

The main thing is not to overdry the meat. When pierced with the tip of a knife, clear juice should stand out, and the meat should be pinkish on the cut.

cook pomegranate sauce.
Separate 0.5 cups from pomegranate juice (which was used to pickle the loin).
Pour the remaining juice into a small saucepan, put on fire, add sugar and bring to a boil.

Reduce the sauce to half its volume, stirring occasionally.
Add starch to half a glass of cold pomegranate juice and mix well.
Pour the juice, with diluted starch, into the sauce in a thin stream, stirring vigorously (it is not necessary to add juice with starch to the sauce, but then the sauce will turn out less thick).