By 23.01.2016

Aranina is not to everyone's taste. Some do not like its rudeness and wiryness, others refuse dishes because of the repulsive smell. But once you cook lamb deliciously, in order to love it forever. You can cook a lot of delicious and savory dishes from minced lamb. For example, once you have tried such lamb cutlets, you will not want to cook according to other recipes. Just one ingredient added to minced meat can change the taste of ordinary classic lamb cutlets. And this is white cabbage. Cutlets can be attributed to the number of dietary dishes. They are non-caloric and light. Even for dinner, slimming gourmets can afford a couple of cutlets. Lamb cutlets are served with a side dish. You can cook crumbly porridge, pasta or mashed potatoes.

There are several subtleties in the preparation of cutlets. To make the minced meat pleasant and homogeneous, it is necessary to pass it through a meat grinder twice. The first time to install a large mesh, and the second time - a medium one. While chopping again, add the onion and garlic. The second secret: first chop the cabbage finely, and then cut into tiny pieces. The better this ingredient is crushed, the tastier. No one will notice the presence of cabbage in the finished dish.

Ingredients

• Lamb - 500 g
• Onion - 2 pcs
• Garlic - 3-4 pieces
• Egg- 1 PC
• White cabbage - 200 g
• Bouillon cube - 1-2 pieces
• Water - 2 tbsp
• Salt and spices - to taste

Lamb cutlets

Lamb cutlets, as it turned out, are not the most popular dish. People all cutlets from chicken breast serve, and even to be juicy. Well, okay, not just chicken ... But as long as there are connoisseurs of good cuisine, and for those who know that there is a huge gap between catering cutlets (from establishments of almost any level) and home-made cutlets, I bring this recipe for lamb cutlets. Real, juicy, tasty and chopped.

The most delicious meatballs start first of all with good meat. I want to show you how to make cutlets from scratch, starting with the choice of meat.

Cooking method

1. We buy the hind leg, well, or just the pulp from the hind leg. Although it is more convenient to work with a whole leg if you are doing this for the first time. Cut off the outer part (this is the one that is covered with fat). We don't need this part. It is good for manti, or pilaf (or for those dishes that are cooked slowly). Cutlets are fried quickly, and they need meat without connective tissue. Otherwise, the cutlet will come out tough and will not chew well despite your efforts to grind the minced meat. But tenderloin (loin) will not work either - there is another more reasonable use for it.


2. In addition to the pulp from the hind leg, the peritoneum (only from a young lamb), shoulder blade and neck (again from a lamb) are also perfect for minced meat. If you have kidney fat, then it also has a place in chopped lamb cutlets.
3. Spread the pulp on the board in one layer with fibers along the knife and ... chop into thin slices. Then, when you've chopped the meat lengthwise, turn it 90 degrees and cut it across the grain.

Do you have a question, is it possible to cut? Yes, you can. But cutting is much faster.

But what about a meat grinder? If you have a few kilograms of meat, very little time, then you can’t do without a good meat grinder with sharp knives. And if you need to tasty feed 4-5 people, then chop with a knife and feel the difference.

4. Onion. Finely chop the onion with a knife. You can put it in a food processor, but for the sake of 1 onion, it’s not worth starting. Put the onion in a bowl, salt and rinse with your hands so that the juice starts up a little. Add all the chopped meat and lard to the onion. Pepper and stir.

Should onions be sautéed before adding to minced meat? If it's chicken cutlets, then of course. And lamb is the kind of meat that adorns onions. But this is my personal opinion, which does not claim to be absolute truth.

5. Cutlets without finely chopped greens are also unthinkable for me. Lamb goes great with mint, cilantro or oregano. You can also use parsley. I would recommend to try it all separately and stop at the option that you like best. Greens are also finely chopped and added to minced meat.
6. Soak a couple of slices of bread in milk, squeeze and knead well so that there are no lumps. We have cutlets, not kebabs. Otherwise it would be possible to do without bread.


7. Add the bread to the patty mixture and mix well. If the stuffing seems very thick, you can dilute it with 2-3 tablespoons of milk, in which the bread is soaked. Knead should be at least five minutes, throwing a lump of minced meat on the bottom of the dish. You can knead the minced meat with a fork or even in a dough mixer with a dough spatula. What does kneading give? A monolithic mass that will not fall apart during frying and will hold juices inside. And our cutlet will come out juicy.


8. With wet hands, divide the mass into 8-12 equal parts. Beat each cutlet a little more, with force throwing a portioned piece into your hand from a height of 30-40 centimeters. In the process of beating, the meat slightly changes the structure and your cutlets will not fall apart during turning and will retain their size when frying. Form cutlets.



Do you need to panic? It depends on your wishes. For well-mixed minced meat, breading is not needed. Meat juices will remain inside. But if you want it, you can make a single breading by rolling the cutlets in flour.

9. Fry the formed cutlets in a pan on both sides, until golden brown. Then put them in a small deep baking sheet and bring to readiness in an oven preheated to 180 degrees for 10 minutes.
10. Alternatively, cutlets can not be fried, but simply baked in the oven for about 40 minutes at 180 degrees. Exact time depends on the size of the meatballs.

Minced lamb cutlets are juicy and tasty. The main thing is that the minced meat is fresh, then lamb cutlets are not at all difficult to cook. The recipe is very similar to recipes for cutlets from other minced meat.

Ingredients:

Mutton(minced meat) - 800 grams

Onion onion - 1-2 small onions

Milk- 1/2 cup

Bread- 100g

Egg chicken - 1 piece

Oil vegetable - for frying

Spices: salt, ground black pepper, bay leaf, herbs.

How to cook lamb cutlets

1. First you need to twist in a meat grinder or chop lamb meat into minced meat on a combine.

2 . Peel the onion and chop finely. You can also grind it with a food processor or scroll through a meat grinder. Then the onion will not be felt in the cutlets, but will only give them a juicy fragrant taste.

3. Soak the bread in milk or cold boiled water (they are juicier) for 10 minutes. Instead of bread, you can use fresh potatoes grated on a fine grater (just be sure to squeeze the starch liquid from it). If the minced meat is too fatty, you can add grated carrots.

4 . In minced meat, add the crumb from soaked bread, onion, egg. You can not add an egg, in which case you need to squeeze the bread from the liquid as best as possible. Add salt and pepper.

Minced meat for lamb cutlets must be thoroughly mixed and beaten off (lifted in hand and carefully thrown back into the cup). Such manipulations with minced meat need to be done 30-40 so that it acquires a more uniform, smooth texture. Such cutlets will turn out softer and smoother.

5 . The next step is breading. Give the minced meat the shape of a cutlet and roll it in breadcrumbs on all sides. Crackers create a fragrant ruddy crust.

Or

Breaded in an egg and then in flour cutlets are more juicy, due to the fact that an impenetrable shell is created and all juices are stored inside the cutlet. Breaded lamb cutlets can be done in several ways: in breadcrumbs; in flour; in flour and egg; in egg flour, then in breadcrumbs.

6 . In a well-heated pan with vegetable oil (at least 3-5 mm), spread the cutlets. Fry the meatballs over high heat until golden brown on both sides. Then reduce the heat to a minimum and, under a closed lid, fry the cutlets for another 10-15 minutes.

7 . It remains to bring lamb cutlets to readiness. To do this, put them in a pan, add greens (parsley, dill, you can basil), bay leaf and 100 ml. water. Cover with a lid, bring to a boil, and then simmer the cutlets over low heat for 10 minutes.

Delicious lamb cutlets are ready

Bon appetit!

I propose to cook delicious, fragrant, juicy minced lamb cutlets. These meatballs are delicious both hot and cold. Minced meat can be bought ready-made, but it is much better if it is cooked at home from the meat of a young lamb. The recipe is universal, such cutlets can be both fried and baked in the oven. Hearty, delicious lamb cutlets are perfect for a family dinner, and rice can be served as a side dish, mashed potatoes or fresh vegetables with greens.

Ingredients

To prepare minced lamb cutlets you will need:
lamb pulp (I have a leg) - 1 kg;
raw potatoes - 2 pcs.;

onions (small) - 6-7 pcs.;
chicken eggs - 2 pcs.;
salt, pepper - to taste;
vegetable oil.

Cooking steps

You can buy ready-made minced meat, but I prefer to make minced lamb meat myself. To prepare minced meat, cut the meat from the bone (I cooked from the lamb leg), the bone is useful for the broth. The net weight of the meat is 800 grams.

Add eggs, salt and ground black pepper to the resulting minced lamb to taste, mix and leave it for 10-15 minutes.

Then form cutlets of the same size from the minced lamb with your hands. Fry the cutlets in a preheated pan with the addition of vegetable oil over medium heat under a closed lid for 3-4 minutes on each side.

You can also bake cutlets in the oven. To do this, lay parchment on a baking sheet, you do not need to lubricate it, since juice and fat will be released from the cutlets during baking. Put the cutlets and bake in a preheated oven at a temperature of 180 degrees until golden brown (25-30 minutes). Do not flip the patties during the baking process!

Cooking lamb cutlets is just as easy and simple as similar poultry meat products and so on. However, it should be noted that the taste of such a dish differs markedly from the above. This is due to the fact that lamb itself is a very aromatic product. Although it cannot be said that not everyone likes its taste. In this regard, in this article we decided to tell you in detail about how lamb and beef cutlets are made. By the way, such products should be served with a side dish of potatoes or boiled pasta, as well as tomato or cream sauce.

Cutlets from quick and easy cooking

There are no special culinary rules regarding how such products should be made at home. To do this, you just need to purchase the right products and process them correctly.

So, we need:

• lamb meat, fresh a large number fat - about 700 g;
• deodorized vegetable oil - use for frying cutlets.

Preparation of minced lamb

Before frying lamb cutlets, you should prepare a hearty and fragrant chopped meat. To do this, the purchased product needs to be washed well, cut off all the films from it, and then grind it with a meat grinder. Next, you need to add chopped onion, bread soaked in fresh milk, pepper, herbs and salt. All ingredients should be mixed with your hands so that you get a homogeneous and viscous mass.

Formation of products from minced meat

Lamb cutlets are formed easily and simply. To do this, previously prepared minced meat must be picked up in the amount of a large spoon, rolled into a ball and flattened a little. Next, the resulting cutlet needs to be rolled in breadcrumbs. By analogy, all other semi-finished products should be done.

Frying semi-finished products in a pan

Lamb cutlets are recommended to be fried only in deodorized sunflower oil. It must be poured into the pan and warmed up well. Next, put all the semi-finished products in the dishes and fry them on both sides until lightly browned. In this case, it is necessary to ensure that the entire thickness of the cutlet is fully cooked.

How to serve delicious lamb cutlets to the table?

Now you know how to make natural lamb cutlets. After all the semi-finished products, rolled in breadcrumbs, are well fried, they must be immediately distributed on plates. It is recommended to serve such a dish to the family table along with a side dish, as well as with some kind of gravy.

Another option for cooking lamb cutlets

Lamb cutlets, the recipes of which involve the use of fresh and young meat, can be prepared in different ways. For example, some housewives make them not only in a pan, but also in the oven. To do this, you need the same set of products that must be used to prepare similar semi-finished products.

Heat treatment on the plate

After all the cutlets are formed and rolled in breadcrumbs, they should be put in a pan with boiling oil and fried for several minutes (on both sides) until golden brown. In this case, the thickness of the products does not have to be fully prepared. After all, subsequently the cutlets will be additionally baked in the oven.

Bake meatballs in the oven

Meatballs cook pretty quickly. After they are fried in a pan, they must be laid out on a sheet and placed in the oven. It is recommended to bake the products in this way for 20-25 minutes.

Serve cooked on the basis of minced lamb should be exactly the same as described above.

Making beef patties

Before presenting you with another recipe for cutlets, it should be said that there is practically no difference between a dish cooked on a stove and an oven. Although the first option is more juicy and tender. Indeed, in the oven, most of the moisture is evaporated from the products, and the cutlets become a little dry.

If you do not like the presented lamb dish, then we suggest making it from beef. At the same time, the meat product must be fresh and young. Only in this way you will get tender and tasty meatballs.

So we need the following:

• fresh beef pulp without a lot of fat - about 700 g;
• yesterday's wheat bread - about 100 g;
• fresh cow's milk - about 100 ml;
• white onion bulb - 1 head;
• any spices, including pepper and salt;
• any fresh herbs - apply to taste;
• breadcrumbs - optional;
• deodorized sunflower oil - use for frying cutlets.

Cooking process

As you can see, for the preparation of beef cutlets, you need to purchase the same set of products as for the creation of lamb products. Moreover, such a dish should be made in exactly the same way as described above. First you need to cook minced meat, add all the spices to it, and then make neat cutlets. Fry them in vegetable oil until lightly browned. If you want to make drier beef patties, then they can be further aged in the oven.

Summing up

There is nothing easier than making your own beef or lamb cutlets. But in addition to preparing these products, you should definitely take care of the presence of a side dish. As it is best to use crushed potatoes, boiled pasta or any cereals (for example, buckwheat, rice, pearl barley, etc.). This is the only way you will make a full meal that will satisfy your entire large family. Enjoy your meal!