We do not often use lamb in our diet, but in vain. Baked lamb with tkemali sauce with Georgian potatoes will decorate any table. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of baked lamb with tkemali sauce with Georgian potatoes
- Video recipe
Oven lamb is a classic recipe that suits any family dinner and party table. The meat comes out delicious, tender, juicy, soft, especially if it is cooked in tkemali sauce. Tkemali can be bought ready-made, but good housewives have been stocking it up for future use since the fall. Tkemali is used as a seasoning for meat for the preparation of second courses. One of the classic Georgian combinations is tender lamb with sweet and sour plum sauce.
There are no difficulties in cooking. However, in order for it to come out appetizing with an excellent light appetizing crust, you need to know some subtleties and secrets. The main thing is to choose the right piece of lamb and not to overexpose it in the sauce. Lamb meat is excellent for roasting, i.e. milk lamb with light pink meat. He practically does not have a specific smell, the amount of fat is small, and the one that is is white. Lamb is the meat of an animal up to a year. As the lambs grow older, they become fatter, richer in flavor, pungent aroma, high in yellow fat, and dark red meat.
- Caloric content per 100 g - 520 kcal.
- Servings - 2
- Cooking time - 2 hours 30 minutes
Ingredients:
- Lamb - 400 g
- Tkemali sauce - 3-4 tablespoons
- Mustard - 1 tsp
- Salt - 1 tsp or to taste
- Potatoes - 4-5 pcs.
- Ground black pepper - a pinch
- Georgian spices and spices - to taste
Step-by-step cooking of baked lamb with tkemali sauce with Georgian potatoes, recipe with photo:
1. Wash the meat, dry with a paper towel, cut into medium pieces and place in a bowl.
2. Add tkemali sauce, mustard and Georgian spices to the lamb. For example, classic Georgian spices include: suneli hops, cilantro, fennel, basil, coriander, marjoram, etc.
3. Stir the lamb and leave to marinate for half an hour. Plum sauce will soften the meat fibers and make the lamb even more tender.
4. Peel the potatoes, wash, cut into wedges and place in a baking dish. Season with salt, ground pepper and any spices.
5. Spread the marinated lamb in an even layer on the potatoes. Do not put food in the dish in the reverse order. So the meat will be baked and the melted fat and sauce will saturate the potatoes. Cover the form with a lid or wrap in baking foil and send to a preheated oven at 180 degrees for one hour.
6. Serve the cooked baked lamb with tkemali sauce with Georgian potatoes directly in the dish in which the dish was prepared, immediately after cooking. It turns out the lamb is very soft, and the potatoes are soaked in sweet and sour meat juice. The result is an excellent tasty side dish.
See also a video recipe on how to cook lamb with potatoes and onions baked in the oven.
