Oven-Baked Lamb with Vegetables

This recipe was automatically translated from Romanian. View original here
Oven-Baked Lamb with Vegetables

We are not big consumers of lamb / sheep meat, but I cook it for Easter every time and always according to my grandmother's recipe, a little more adapted in time but the basic method is the same. I tested the recipe on a lot of people, even those who don't like the smell of lamb left nothing on the plate - they asked for the recipe and said that they have never eaten something finer and more delicious.

So the most important thing here is that I boil the lamb before putting it in the oven, an adaptation of my personal is that before I boil it I also marinate it in wine, spices and onions. So, although there are 3 stages: marinating (optional), boiling, baking(or browned on a pan with onions - grandma's method) - do not be scared, everything is quite simple, and the effort is well worth it - the meat melts in mouth and tastes very good.

Among the meat, you can also put some vegetables in the oven, so that you have the garnish, but it is optional.


Lamb meat
2 kg
various portions of a lamb, according to preference
White onion
2 pieces
White dry wine
1 cup
Salt and pepper
1 tbsp
and other spices: bay leaf, cloves, etc
4 tbsp
Tomato paste
1 tbsp
or ketchup, or pomegranate sauce
Any vegetables
500 g
for garnish and are optional - potatoes, carrots, etc. fit well.

Step by step


The lamb is washed well and portioned according to preference - in larger or smaller pieces.


In the meat bowl add the onion cut into small pieces, it does not matter the shape.


Then add the spices - salt (about 1 tablespoon), pepper, bay leaf, cloves (perfect for lamb!) And others to your liking.


Pour the wine and mix well with your hands.

The thing with marinating in wine and onions is optional, you can put the lamb directly to boil in water.

But marinating will make the meat no longer have the specific smell of sheep and be much more tender and flavorful.


Cover the meat bowl with a lid and leave for at least 5-6 hours, preferably overnight.


On the 2nd day, move the meat with the marinade in a larger saucepan, add enough water to cover the meat well and bring to the boil.


When it starts to boil, make a small fire and leave it for 1-2 even 3 hours if the lamb is more sheep :)

So it is very important to boil until the meat is soft and tender.


Remove the meat from the water in a plate to drain and cool slightly.


Then you can brown the meat on the pan, add onions, garlic and you have the best lamb food.

I preferred to make the version in the oven, and for that I prepare a mayonnaise sauce and tomato sauce - add more salt and pepper to taste.


Cut the raw vegetables into the shape you like, add a little oil, salt, pepper and spices that you like.


In a deep baking tray, arrange the pieces of lamb, well greased with mayonnaise sauce.

Put the vegetables between them, cover the tray with aluminum foil and put in the preheated oven at 200 degrees for 1 hour.

After half an hour in the oven, remove the foil from the pan and let the meat brown nicely.


The steak is ready when the meat is nicely browned and the vegetables are soft and tender.


Serve with vegetables or with a favorite salad of vegetables.

The meat is delicious and hot and cold, I really recommend you try it, I haven't eaten better and it's not just my opinion :) Otherwise I don't even cook lamb steak anymore ...

Good appetite!

Quantity: 2 kg
Prep time: 240 min
Difficulty: intermediate
Ready in: 600 min
Publish date:


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