طبخ فخذ الخروف والرز بهذة الطريقة الفخمة بالفرن يجعلها روعة للعزايم! Cooking DELICIOUS Leg of Lamb
إن طبخ فخذ الخروف والأرز بهذه الطريقة الفاخرة يجعلها رائعة للعزايم!
فخذ الخروف مطبوخ بألذ طريقة!
Cooking the lamb and rice in this luxurious way makes it wonderful for a feast!
Leg of lamb cooked in the most delicious way!
تتوفر ترجمات لهذا الفيديو. لا تتردد في تفعيله. إذا كنت قد استمتعت بهذا الفيديو ، فيرجى الاشتراك في القناة وتشغيل الإخطار ???? لمشاهدة أحدث مقاطع الفيديو الخاصة بنا. أخبرنا برأيك في هذه الوصفة في قسم التعليقات. نحن نحب ملاحظاتك.
المكونات والتعليمات خطوة بخطوة لعمل الوصفة
ستحتاج إلى فخذ الضأن أو كتف الضأن
اصنع قطعًا على جوانب اللحم
نحضر التتبيلة بالمكونات التالية في وعاء صغير
ملح حسب الرغبة وملعقة كبيرة بابريكا ونصف ملعقة صغيرة كمون ونصف ملعقة صغيرة فلفل أسود وكركم
ملعقتان كبيرتان من عصير الليمون
ملعقتان كبيرتان من الخل
ربع كوب زيت زيتون
ثم انقع اللحم به
قطع ورقة كبيرة من ورق الزبدة وإضافة المكونات التالية
بصل (120 جرام)
ثوم (20 جرام)
عود القرفة
أوراق الغار
هيل ، قرنفل ، وملعقة صغيرة من بذور الكزبرة
نضع اللحم وندهن اللحم بباقي التتبيلة
لف اللحم بورق الزبدة ورقائق الألمنيوم
ضع اللحم في مقلاة الشواء
أضف الماء في صينيه الشواء
ضعها في فرن مسخن
تحمص في فرن بدرجة حرارة 400 درجة فهرنهايت ، 200 درجة مئوية لمدة 3 ساعات أو أكثر حسب الفرن
طريقة تحضير الأرز
صب القليل من الزيت النباتي في وعاء
أضف المكونات التالية:
أعواد قرفة ، هيل ، قرنفل
أوراق الغار
ملعقة صغيرة ثوم
كوبان من أرز بسمتي مغسول ومنقوع
فلفل حار
ملعقة صغيرة كل من مرقة الملح والخضروات
ثلاثة أكواب من الماء
اطهيه على نار عالية حتى تقل كمية الماء
يضاف الزعفران المنقوع
ثم اطهيه على نار خفيفة لمدة 25 دقيقة
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Ingredients and step by step instructions for making the recipe
You will need a Leg of lamb or lamb shoulder
Make cuts on the sides of the meat
In a small bowl prepare the marinade with the following ingredients
Salt to taste, and one tbsp of paprika, half a tsp of cumin, and half a tsp each of black pepper and turmeric
Two tbsps of lemon juice
Two tbsps of vinegar
One fourth of a cup of olive oil
Then, marinate the meat with it
Cut a big sheet of parchment paper and add the following ingredients
Onion (120 grams)
Garlic (120 grams)
Cinnamon stick
Bay leaves
Cardamom, cloves, and one tsp of coriander seeds
Place the meat on top and brush the meat with the rest of the marinade
Wrap the meat with the parchment paper and aluminum foil
Place the meat in a roasting pan
Add a little bit of water in the roasting pan
Place in a preheated oven
Roast at an oven temperature of 400°f, 200°c for 3 hours or more depending on the oven
How to prepare the rice
Pour a little bit of vegetable oil into a pot
Add the following ingredients:
Cinnamon sticks, cardamom, cloves
Bay leaves
One tsp of garlic
Two cups of washed and soaked basmati rice
Hot pepper
One tsp each of salt and vegetable bouillon
Three cups of water
Cook it over high heat until the amount of water decreases
Add soaked saffron
Then, cook it over low heat for 25 minutes
#عيد_الاضحى
#delicious
#tasty
#yummy
#leg_of_lamb
#lamb_roast
#طبخ
#حنيذ
#فخذ_خروف
A different way to Roast Lamb. Juicy & Delicious
Print this recipe here:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
salt, about 3 teaspoons or to taste
freshly cracked black pepper, to taste
1-2 teaspoons ground cumin powder
1-2 teaspoons dried oregano
The Yogurt Marinade:
10 garlic cloves, peeled
2 jalapeños, optional (substitute 1 bell pepper)
7 scallions, cut in half
1 bunch of fresh parsley
about 1 and 1/2 cups Greek yogurt
1 cup of water
Instructions
Preheat the oven to 350 °F, 180 °C.
Place the lamb in a roasting pan and make a bunch of slits all over it. This will help the marinade flavor the meat well. Season it ith salt, pepper, oregano, and cumin powder.
Combine all of the marinade ingredients in a blender and blend until smooth. Pour the yogurt marinade over the lamb and toss to coat.
Cover the pan with parchment paper and then with foil.
Bake for 4-5 hours or until the lamb is falling off the bone.
Serve with bread, rice, and Briam roasted vegetables. Kali Orexi!
Notes
For maximum flavor, marinade the lamb and refrigerate overnight.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Jimmy's Farm Recipes - Yoghurt & Mint Marinated Leg of Lamb
Jimmy's Farm head chef, Jon Gay takes us through some of his favourite recipes that you can cook at home. This first video is the delicious yoghurt and mint marinated leg of lamb.
For this and more recipes, visit
Music:
Tandoori Leg of lamb | Raan recipe
Tandoori roasted leg of lamb known as Raan is the mouth-watering and finger-licking experience. The Raan was served to The Emperors and Kings only.
Chefs take pride in cooking this culinary masterpiece.
Watch this video till the end to see how easy it for you to Nail it.
Ingredients
Leg of lamb 2kg (bone-in and trimmed)
Vegetable/mustard oil 3-4 tbsp
Ginger and garlic paste 2 tbsp
Coriander powder 1 tbsp
Garam masala 1 tbsp
Chilli powder 2 tsp
Raw papaya paste 1 tbsp
Garlic cloves 8-10
Crushed black pepper 2 tsp
Allspice berry 1 tsp
Fennel Seeds 1 tsp
Lemon juice 2 tbsp
Thick yoghurt 3 tbsp
Salt to taste
Potatoes (peeled) 400g
Carrots (peeled) 2-3
Shallots 200g
Mint (sprigs) 6-7
Whole green chillies 5-6
Allspice berry 1 tsp
#roastedlambleg #legoflambrecipe #raanrecipe #legoflambindianstyle #lambrecipe #lambcurry #curriedlegoflamb #swadishglasgow #bestindianglasgow #swadishglasgow #swadishmerchantcity #glasgowfoofbloggers #lockdownrecipes #glasgowlockdownrecipes #edinburghfoodies #curryclub #glasgowcurryclub #glasgowcurry #glasgowchefs #glasgowfodies
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Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!
6-hour Slow Roasted Leg of Lamb on the Kamado Joe Classic 2!
In this episode, Chef Geoff demonstrates how to slow roast a beautiful leg of lamb to fall apart tenderness! And Yaso steps up to the plate to school Geoff on Greek style potatoes! See below for advice on cooking in your oven.
Ingredients below. Follow video for method.
Spice Rub:
Teaspoon each of;
- Cumin
- Smoked Paprika
- Onion Powder
- Pepper
- Salt
… and a half teaspoon of dried thyme.
Braising liquid:
**In the name of continuous improvement, the liquid amounts have been edited (reduced) from when this video was shot**
1 cup full bodied red wine
1 cup chicken or beef stock
Fresh thyme and rosemary
Bay leaves
2-3 cloves garlic
Greek potatoes:
2kg peeled and sliced potatoes as shown
½ cup lemon juice
1 cup chicken stock
1 teaspoon pepper
2 teaspoon salt
1 tablespoon oregano
1 heaped teaspoon Dijon mustard
½ cup olive oil
**LAMB OVEN COOKING NOTES!**
We recommend when cooking in your oven to season and sear in a heavy pot, then cook at 140C for approx 5:30hr.
Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.