Grilled lamb

  • Nutrition Facts
  • Calories: 194
  • Protein: 13.98
  • Fats: 14.37
  • Carbohydrates: 0.74
    Баранина на гриле

    Today our review will be devoted to a simple, but very healthy and tasty dish called grilled lamb. Maybe one of you will say that cooking meat on a fire, and even more so on an electric grill, is as easy as shelling pears and giving advice here is simply ridiculous. We will rightly object that it is not easy to prepare marinade for grilled lamb and fry it correctly. First of all, this is due to the specificity of the meat itself - if processed incorrectly, it has a pronounced aftertaste that is characteristic only for lamb. In addition, when using an inappropriate marinade, problems may arise with the softness of the product, and so on.

    But despite this, lamb meat is very popular and healthy, which means that every self-respecting woman and even a man should be able to cook it when it comes to a fire. This time we will have lamb on the grill. And most importantly, we will offer our own version of the marinade. Well, let's start, as always, with a story about the product, the history of its use and benefits.

    History of the dish

    Mutton is the meat of rams and sheep intended for human consumption. A variety of lamb is considered to be lamb - the meat of a young livestock. There is no exact version of when and how sheep and rams appeared, but it is known that these wild animals were domesticated more than 10000 years ago by nomadic peoples who lived in those days from the Caspian Sea to the territory of the Himalayas. The meat of these animals was also popular in North America, Africa and even Southern Europe, and therefore it is safe to say that it has received the same distribution almost throughout the entire globe. Moreover, there is confirmed evidence that the ancient Romans used mutton for food, and in different forms. And there are many ways to cook lamb. It can be: boiled, fried, steamed, stewed and of course cooked on a fire, which we will do today.

    Previously, lamb was almost the only meat delicacy among nomadic peoples, as well as among the Turks or Mongols. Today it is especially popular in Muslim countries, where, in addition to lamb, only chicken is eaten, all other varieties, in accordance with religion, are considered simply unacceptable. In principle, this is the main reason why Muslims are the best at cooking lamb. And we adopted this recipe from them. Although I must say that you can find lamb dishes in the national cuisines of many peoples of the world. The most famous of them are: beshbarmak, kebabs, plov, manti, lagman, shurpa and many others. With the right choice of meat, the taste of such dishes is simply extraordinary. The most important thing is to choose exactly the piece of carcass that is supposed to be for a certain dish. So that the minced meat does not turn out dry, you need to use a spatula or the abdominal part for its preparation. If it is decided to boil or stew the meat, then the shoulder blade, brisket or neck is perfect.

    But as a product for grilled dishes, you need to take a loin, ribs or a shoulder blade. A cutout might work too. But attention! Before cooking lamb, it must be left in a marinade of strongly fragrant spices for at least 5 hours. They will help kill the specific flavor inherent in this type of meat. For lamb as a marinade, you should choose: cumin, garlic, onion, marjoram, ginger and other herbs to taste. In addition, to eliminate the smell before cooking, it is better to rid the meat of fat - it is the cause of extraneous aromas. In addition, care must be taken not to overcook the meat during cooking, otherwise it will turn out to be too tough and tasteless. From all of the above, we can make an unambiguous conclusion that the right grilled lamb requires special attention, and despite the fact that the recipes are very diverse, the primary processing is always the same: the choice of the right meat, its cutting and marinade.


    • Lamb - about 2 kg
    • Garlic - about 4 cloves
    • Juice of half a lemon
    • Spices - zira, marjoram, cumin and the rest to taste
    • Salt - to taste
    • Homemade yogurt or low-fat kefir - about 300 ml

    How to cook lamb on the grill:

    1. First of all, let's deal with the preparation of products;

      Prepare the necessary products

    2. Pour kefir or yogurt into a deep container with a lid and mix with spices and salt;

      In a deep tray with a lid, mix yogurt, salt and spices

    3. Squeeze the lemon juice into the marinade;

      Squeeze the juice of half a lemon directly into the marinade

    4. We also put chopped garlic there;

      We also put the garlic passed through the press in the marinade

    5. Thoroughly mix the pieces of meat with the marinade by emulsification;

      We put large pieces of meat in the marinade and knead it for a while, rubbing spicy yogurt

    6. Let the meat stand for at least 5 hours, and then put it on the wire rack;

      After the meat has marinated, which will take at least 5 hours, it should be placed on the wire rack

    7. Fry lamb meat in high heat for 10-13 minutes on each side;

      As soon as the heat is ready, place the grate on the grill and fry the meat for a total of 25 minutes - half the time on one side and half on the other

    8. To ensure that the meat is baked, the grate can be covered with a ceramic lid on top;

      In order for the meat to cook well and acquire a finished flavor during the frying process, it is not bad to cover it with a ceramic lid

    9. To keep the lamb warm for a long time, we take it out into a special heat-resistant dish;

      Remove the lamb from the grill and place in a ceramic dish to keep warm

    10. Lamb is best served with rice or baked vegetables - crazy delicious!

      An excellent addition to grilled lamb will be vegetables, both fresh and baked. Bon appetit everyone!

    The benefits of the dish

    But is it worth doing so much preparatory work? What is good about lamb and why is it so highly valued and loved all over the world? There is an opinion that lamb has a lot of cholesterol and it is not groundless. Although, for the sake of justice, it should be noted that its content is not as high as, say, in pork and even in beef. The main thing is to clean the pieces of excess fat because, unlike other varieties, it is refractory and not very pleasant in taste. As for the content of nutrients, for example, in terms of the content of vitamin B, as well as minerals, lamb can even give odds to many other varieties. Another important fact concerns vitamin E, because it is thanks to him that lamb is very useful for women and should not be neglected in any case. This meat also contains fluorine, which helps maintain healthy teeth, and iron, which helps protect against anemia, and much more. For special softness and lack of aftertaste in the marinade, we used homemade yogurt, lemon and the necessary spices. So let's not delay and finally find out how to properly cook lamb on the grill.

    That's all you need to do to get delicious, juicy and fragrant grilled lamb. We hope our recipe did not seem complicated to you and you will enjoy using it. If there are no less successful inventions in your arsenal, we will be glad if you share. Let's cook together - it's so fun and interesting. Always your friend and helper HozOboz.

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