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عربLamb loin in the oven
3 servings1 hour 20 min
Lamb - 1 kg, Garlic - 2 teeth, Olive oil - 70 ml, Rosemary - to taste, Dry spices - to taste, Ground black pepper - to taste, Salt - to taste
3 servings1 hour 20 min
Lamb - 1 kg, Garlic - 2 teeth, Olive oil - 70 ml, Rosemary - to taste, Dry spices - to taste, Ground black pepper - to taste, Salt - to taste
How to bake a lamb loin in the oven? Prepare the necessary ingredients for this. Lamb loin can be cooked whole, in one piece or cut into pieces. As a spice, I use a ready-made lamb spice set. 
Rinse the chopped meat thoroughly in running water, as it has many very small fragments from the bones. Then dry the meat with a paper towel to remove excess moisture from it. 
Pour olive oil into a separate spacious bowl. Add the lamb spices, dried rosemary and salt. Peel the garlic from the husks and grind it using a garlic digester immediately into a bowl. Mix all the ingredients. 
Carefully coat each piece of lamb with the resulting sauce on all sides. 
Place the lamb on a sheet of foil. Pour over the remnants of the marinade. 
Wrap the meat in foil and place in a metal baking dish. Why metal? The form itself does not come into contact with food. If the mold is glass or ceramic, it can burst from empty heating. Metal this does not threaten. Place the lamb tin in the oven, preheated to 200 degrees, for 1 hour. 
Remove the top layer of foil from the baked meat and leave in the oven for another 10 minutes. No more, otherwise it will start to dry. The dried meat will be tough. 
Serve the finished lamb loin hot. Fresh vegetables will be a great addition as a side dish. Enjoy your meal!