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Lamb in the oven

Author
Cookinero 27 Apr 2025
4810
Lamb in the oven

Lamb is considered to be a rather fatty meat. In reality, it has almost half as much fat as pork and much less cholesterol. Another pleasant bonus is that lamb has 30% more iron than beef and pork. As you can see, the product is positive from all sides. To make baked lamb juicy, soft and tasty, choose young lamb meat.

How to cook Lamb in the oven

Step 1

Lamb in the oven

Separate the thyme and rosemary leaves from the stems and chop them. Peel and finely chop the garlic.

Step 2

Lamb in the oven

Mix olive oil with garlic, thyme, rosemary, salt and pepper.

Step 3

Lamb in the oven

Rub the lamb with the mixture and leave for 20 minutes. Preheat the oven to 180 °C and prepare the foil.

Step 4

Lamb in the oven

Wrap the lamb in foil and place in a preheated oven for 30 minutes.

Step 5

Remove the foil and bake for another 30 minutes.

Lamb in the oven - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried herbs, but use half the amount since dried herbs are more concentrated. For this recipe, 1 teaspoon each of dried thyme and rosemary should suffice.
Store leftover lamb in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving.
For a vegetarian version, replace the lamb with thick slices of eggplant or portobello mushrooms. Marinate and roast them similarly, adjusting cooking time as needed (usually 20-25 minutes total).
Yes, you can prepare the lamb in advance, refrigerate it, and reheat in a 160°C oven for 15-20 minutes until warmed through. Cover with foil to prevent drying out.
Classic pairings include roasted potatoes, steamed green beans, or a fresh salad. Mint sauce or a yogurt-based dip also complements the flavors well.
For larger cuts, extend cooking time by 10-15 minutes per 500g. For smaller portions, reduce time proportionally, checking for doneness with a meat thermometer (internal temp should reach 60-65°C for medium).
Yes, freeze cooked lamb in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat in a 160°C oven, covered with foil, until hot throughout.
Avocado oil or melted butter work well as substitutes. For a lighter option, use vegetable or sunflower oil, though they may impart less flavor.

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