我本人不太喜歡羊肉, 可能心理上總是覺得羊肉很多時都會很強的羊味道! 這方面, 我比較習慣中式濃味炆的做法! 可是, 有時候調味料太重會搶走肉的鮮味! 原本今天我也是想隨便的一鍋炆了算, 但覺得我應該打破自己心理上的障礙, 去嘗試新的做法! (其實也是因為我懶不想去超市買炆肉的材料...呵呵) 最後, 我就地取材, 拿出我廚房裡有的材料去做! 結果, 出來的味道比我預期的好, 還以為焗肉會乾, 但反而很軟, 肉汁還在! 而且做法材料比中式的還要容易. 雖然調味料不多, 但至少我也能接受到這個羊味! 所以大家絕對值得試一下! 特別有客人的時候, 做西式感覺會優雅高貴一點~~~
I always think that lamb sometimes has a really strong taste which I often can not endure. Therefore, I often prefer to cook lamb in Chinese style, like with a lot of spices and etc.. However I do agree that, too much spices will overwhelm the natural freshness of the meat. Its unfair to lamb I guess?
So, today I decide to 'get over' it and try to challenge myself. Instead of making a traditional Chinese lamb stew, I attempt to use whatever I have left in my kitchen ( before I move out). Surprisingly, the result was unexpectedly good. Even though baking sometimes would dry up the meat, the lamb this time turned out very moist. More importantly, for those, like me, who do not like strong lamb smell, this recipe is very good for the first challenge. At least i found it quite yummy!
(1~2 人分量)
Serve for 1~2 persons
材料:
- 300 克 羊胸 (一太塊的)
- 半個 洋蔥
- 3 條 蘆筍 (切一半)
調味料:
- 2 茶匙 英式芥末
- 2 湯匙 焦糖洋蔥醬(有現成, 亦有自家做的, 請按入到連結)
- 1 茶匙 鹽
- 少許 黑椒粉
- 1 茶匙 乾迷迭香(新鮮的就一小束, 留待卷羊肉的時候才用)
- 1 茶匙 Mixed-herbs
- 3 湯匙 白面包糠
Ingredients:
- 300 g Lamb breast (one big piece, see pictures)
- Half onion
- 3 asparagus
Seasoning:
- 2 tsp English mustard
- 2 tbsp caramelised onions
- 1 tsp salt
- a pinch of black pepper
- 1 tsp Rosemary / one small sprig fresh one
- 1 tsp Mixed-herbs
- 3 tbsp breadcrumbs
做法:
Way to do:
- 除了面包糠, 將所有調味料均匀地塗在羊肉上
- 之後將切了的洋蔥和蘆筍放置中間, 如用新鮮的迷迭香, 可將一小束一同放中間(如圖)
- Apart from the breadcrumbs, mix all the seasoning and RUB it evenly on the lamb breast
- Cut the onions and asparagus and place them in the middle. If you use fresh Rosemary, you may put it together as well
- 用煮食的繩將羊肉卷起, 包住材料
- 最後將羊沾上面包糠, 放入焗爐, 170 度= 40分鐘
- 20分鐘要轉一轉羊肉卷, 以免一邊比另一邊過熟
- Wrap it up with cooking string
- At last, coat it with bread crumbs, bake in the oven for 40 minutes, 170 degrees
- Remember to check on it after 20 minutes for making sure it is not over-baked on the one side and not the other
- 最理想是表面金黃不黑
- 用刀切一塊塊, 就能裝飾上碟
- 可以另行上芥末當成醬汁增加味道
- 清淡的可配沙律, 或用古斯米能有中東的味道
- Ideally, it is golden brown on the outside and not over-baked
- Use knife to cut in thick pieces
- You may serve it with mustard separately for extra taste
- Fresh salad for lighter choice, or you may serve with couscous for more Mediterranean style
大家不妨試一下!
Highly recommended!
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