Baked lamb

Slowly baked lamb. For this recipe, any meat on the bone with a lot of connective tissue, which with prolonged baking, turns into gelatin, is suitable.


500 gr. lamb on the bone
3 tbsp flour
vegetable oil
400 gr. chopped tomatoes
1 onion
2 cloves of garlic
1 glass of red wine
several sprigs of rosemary
black pepper

How to cook baked lamb

Season the meat with salt and pepper, breaded in flour, shaking off the excess, and fry in vegetable oil until golden brown. At the bottom of the baking dish, spread the chopped garlic, onion sliced ​​in half rings, sprigs of rosemary and tomatoes, pour a glass of wine (if you do not have wine, you can use chicken stock or just a little water instead), lay the meat on top and cover the form with foil. Bake meat at 100 degrees for 12 hours.

Meat can be served as is, with vegetables, or you can turn them into sauce. To do this, remove the meat, remove rosemary, if necessary, get rid of excess fat – the easiest way to do this is to strain the vegetables and put the liquid in the freezer for half an hour, after which the fat can be removed from the surface with a spoon. Punch the vegetables with a blender until smooth, cook to a thicker condition and warm the meat in the sauce, and then serve: it will be soft and really tender, and if you have never tried to bake lamb at low temperature, the result will definitely surprise you!

Bon Appetit!