You will need
    • For baked lamb loin:
    • 1 kg lamb loin on the bone;
    • 3 tablespoons vegetable oil;
    • teaspoon of salt;
    • teaspoon black pepper;
    • thyme;
    • marjoram;
    • oregano;
    • rosemary.
    • For the lamb loin in foil:
    • 2 kg lean lamb loin;
    • 3 onions;
    • carrots;
    • 3 cloves of garlic;
    • 4 stalks of leeks;
    • 2 cups of milk;
    • black pepper;
    • parsley;
    • salt.
Roasted lamb loin

Wash lamb loin, dry it with a cloth or towel, remove any excess fat and films. Grind the knife edge rib bones. Oil prepared meat, vegetable oil, better suited to olive. Mix salt with ground black pepper and sprinkle this mixture on the lamb. Then sprinkle the dry spices: thyme, oregano, marjoram and rosemary. Put the loin for about two hours to marinate.
Preheat the oven to 200 degrees. In a skillet, pour olive oil, sauté the lamb for 4-5 minutes. Put the roasted loin on a roasting pan (meat up) and put in the oven for baking. After 15 minutes, remove the pan from the oven, cover the lamb with foil and place back in the oven for 10-15 minutes.

Ready lamb loin cut into portions and place on a dish. Serve with boiled potatoes and fresh vegetables.
Lamb loin in foil

Wash lamb loin, strip from films and excess fat. Put in a deep container, cover with milk and store overnight in the refrigerator. It is best if the meat is to vymachivanija milk day.
Clean the garlic, onion and carrots. Finely chop the garlic, and the carrots and onions finely chop. Remove the meat from the milk, grind the bones, and lard the lamb thin slices of garlic, salt, pepper and sprinkle finely chopped onions and carrots. Preheat the oven to 200 degrees. Carefully wrap the meat in foil, place on a baking sheet and place in the oven for two hours to sinter.
Wash the leeks and parsley. Drain and chop (leek – rings and parsley – finely). Ready lamb loin cut into pieces, spread on a dish, sprinkle with parsley and garnish with rings of leeks. The loin baked in foil, perfectly sour cream or Apple sauce.