You can't imagine more brutal! Leg of lamb baked in the ground: recipe with photo
Compared to this dish, traditional kebabs seem like child's play. The recipe goes back to the distant past - the nomadic peoples of Asia baked mutton in the ground. True, then the meat was coated with clay, but we will use food foil for cooking. So, let's get ready!
What do you need to prepare a dish?
The recipe is simple and does not differ in a large and complex set of ingredients. For the dish you will need:
- leg of lamb (back);
- salt and black pepper;
- garlic - 1 head;
- large onions - 3 pcs.;
- large carrots - 2-3 pcs.;
- large potatoes - 2-3 pcs .;
- greens (cilantro, basil, parsley);
- vegetable oil - 50 ml;
- food foil - 2-3 packs.
Baking pit
First of all, you need to prepare a place for baking. To do this, dig a hole 50 * 30 centimeters in size and one shovel bayonet deep. Make a fire in the pit. Do not feel sorry for firewood - the soil should warm up well, and the pit should keep the heat. It is better to select firewood the same as for a kebab, so that they give hot coals.
Meat preparation
While the fire flares up, prepare the meat. Rub the leg of lamb thoroughly with salt and ground black pepper. Next, we make cuts in the leg on both sides (at a distance of 7-10 centimeters from each other) and put cloves of garlic and herbs in them.
To prevent the meat from burning, we create a light vegetable pillow. We lay out the foil on the table in several layers, grease with vegetable oil; cut onions, carrots and potatoes into large pieces. We put a foot on top of the vegetable pillow and wrap it all tightly in foil.
Baking process
While we were preparing the meat, the fire had already burned out and gave coal. We level the coals with a shovel and sprinkle with a thin layer of earth (3-4 centimeters). This is necessary so that the workpiece does not come into contact with burning coals. A small heat-stabilizing layer should form.
We put a leg of lamb on the earthen layer and sprinkle it with earth on top, but already with a layer of 10-12 centimeters. We tamp a little, put firewood on top and make a fire. The fire will need to be maintained for 4 hours. During this time, the leg of lamb will be perfectly baked, the meat will be juicy, aromatic and tender. After the specified time has elapsed, the leg must be carefully dug out, removed from the foil and served on the table.
Garnish
While the meat is cooking, you can prepare the side dish and sauce. Grilled vegetables go well with baked lamb: bell peppers, eggplants, tomatoes, onions, potatoes. Sauce made from sour cream, garlic and herbs will become a bright note of the dish.
With a leg of lamb baked in the ground, you will not only surprise your guests with an unusual way of cooking, but also treat them to the most delicate aromatic meat; and also leave the impression of a connoisseur of ancient cuisine. This is the most brutal dish that comes from the times of great conquerors and brave warriors.
Do you cook the whole leg of lamb? Write your recipe in the comments!
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