Few Irresistible Ways To Prepare Hot Lamb

Photo credit: Google commons

Photo credit: Google commons

People like or dislike the lamb, there is no middle. If you like it, with our recipes you’ll love it even more, and if you avoid it, we guarantee you that you will fall in love with this juicy, soft meat. You might not know this, but this kind of meat, of course if prepared right, can be one of the best delicacies out there. Its tenderness, texture and aroma can match best quality meat there is. Here are few of our favorite recipes that you have to try out.

Lamb chops with lemon and honey


• 2 tablespoons of balsamic vinegar
• 8 lamb chops,
• ½ cup of olive oil,
• couple tablespoons of soy sauce
• tablespoon of honey,
• 1 teaspoon of mixture of dry spices,
• Pepper,
• 6 cloves of garlic.
• 2 tablespoons of lemon juice

Mix all the ingredients for the marinade, add the chopped garlic then pour over the meat. Cover with foil and leave in the refrigerator for several hours, preferably overnight. Put chops in greased baking pan and bake at 200 degrees for about 45 minutes. After that, take it out, decorate a bit, and have amazing diner with your loved ones.


Lamb in cream


• 1 kg of lamb with bones,
• 1 liter of milk,
• 200 ml of oil,
• 1 teaspoon of salt,
• 2 teaspoons of dried vegetable seasonings,
• A pinch of peppercorns,
• 200 g of sour cream

Cut lamb into bigger pieces, put in a pot and pour in the milk, spices and oil. Close the pot with foil, and cook over low heat for about four hours. When the meat is cooked, remove the bones from it, arrange it on the baking sheet, cover with sour cream and bake in the oven for half an hour at 180 degrees or until meat gets nice color.

Juicy casserole


• 2 kg of lamb,
• 100 ml of oil,
• 1.5 kg of potatoes,
• 100 g of cream,
• 100 ml milk,
• 1 egg,
• 50 g of butter,
• Salt,
• Pepper,
• 3 cloves of garlic.

Mix salt, pepper and garlic and cover the meat with the mixture. Pour in oil and bake it for two hours at 180 degrees, then remove from pan. Cut potatoes into large chunks, season with salt and line the pan in which you prepared lamb with it. Pour the scrambled egg with cream, milk and melted butter. Put roasted lamb over the potatoes and return to the oven for 45 minutes.

Lamb and spinach moussaka


• 500 g of minced lamb,
• 1 kg of spinach,
• 3 onions,
• 3 eggs,
• 400 g of yogurt,
• 140 g of cheese,
• 1 teaspoon of salt
• 1 teaspoon of ground pepper,
• 1 tablespoon of flour
• 500 g of white potatoes,
• Oil

Peel the potatoes, cut them into slices and cook for 15 minutes in salted water. Cut two onions, fry them, and then add minced meat. Season and simmer until the meat is fried. Cook the spinach in salted water, then cut it into small pieces. Cut the remaining onion, fry it in oil, add flour, fry a bit more, add the spinach, stir and remove from the stove.

In a greased ovenproof dish put the potatoes, distribute the meat over it and on top add spinach. Bake in a preheated oven at 200 degrees for half an hour. Take the moussaka out, pour the scrambled eggs mixed with sour cream on top, sprinkle with grated cheese, return to oven until it gets nice brown and yellow.