Tuesday, April 27, 2010

又见羊扒




老公特别喜欢吃羊扒,但我很少做,因为总觉得自己做的并没有很好吃,而且羊扒也不便宜。。那要吃倒不如到外面餐馆吃。。前一阵子,老公又去买羊扒了,买的是Frenched Lamb Rack,我拖了好久才弄出这羊扒。。

我在网上参考了一些食谱,我喜欢羊肉有孜然的味道,又不想做出中餐口味。。所以就有以下这食谱的出现,食谱是来自http://www.finecooking.com/recipes/rack-lamb-ancho-honey-glaze.aspx, 不过我没有完全跟。。



2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Kosher salt and freshly ground black pepper
1/3 cup honey
2 Tbs. red-wine vinegar (我没有red-wine vinegar,就用了Balsamic Vinegar)
1-1/2 tsp. ground cumin, preferably toasted
1 tsp. ancho chile powder (我用了Paprika + 泰国辣椒粉)
1/2 cup orange juice
1 clove garlic, minced
1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional) (当时家里都没有,就没用了)

很简单的方子,羊扒先用盐和胡椒粉抹,混合honey, balsamic vinegar, cumin, chili powder, pepper and salt,作为酱料。烤箱预热425F,把羊扒放在架子上,先烤10分钟再涂上酱料,之后的每5分钟再涂上酱料,烤到你想要的熟度. 烤好必须用锡箔纸盖五分钟。。

食谱的note是 [an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.]

之后用剩下的酱料,加orange juice及 garlic,用小锅做成浓稠,把羊扒切好了再淋上这酱汁就可以了。。

我们是配costco的Oreintal salad吃。

1 comment:

  1. 真的窩心好太太~~

    好有心思

    ReplyDelete

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