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芥末烤羊排Grilled lamb rack with mustard herb curst and garlic aioli sauce

芥末烤羊排Grilled lamb rack with mustard herb curst and garlic aioli sauce

【材料】
羊排或羊里脊1份、Cajun混合香料5克、食油5毫升、盐2克、芥末酱5克

【糠料】
洋莞荽10克(剁碎)、百里香5克(剁碎)、面包糠40克、牛油10克(室温)、黑胡椒粉和盐适量

【做法】
1.用Cajun混合香料、盐和油涂抹羊排,然后收入冰箱至少45分钟,最好腌隔夜。(图1-2)
2.预先把烤架加热涂油,把羊排放入预热至180℃ 的烤炉里烤10分钟。若不用烤架,直接用平底锅煎也可以。(图3)
3.另外把全部糠料放入大碗中混合均匀。(图4)
4.把芥末酱涂在羊排有肉的部位,然后涂上混合糠料,用手压紧。(图5-6)
5.放入烤炉里再烤10-15分钟或至喜爱的熟度。烤好后让它坐息至少10分钟后切片,淋上蒜泥蛋黄酱上桌。(图7)

【蒜泥蛋黄材料】
蒜头5瓣、盐少许、蛋黄2粒、橄榄油300毫升、柠檬汁30毫升

【蒜泥蛋黄酱料做法】
把蒜头研磨成泥,然后慢慢加入蛋黄和盐,搅拌至颜色转淡,接着拌入橄榄油,搅拌成乳化状,再加入柠檬汁,淋在羊排上享用。(图8)

【Ingredients】
1 Frenched lamb rack (may replace with lamb loin), 5g cajun spice, 5ml oil, 2g salt , 5g mustard

【Crust ingredients】
10g Parsley (finely chopped), 5g Rosemary (finely chopped), 40g bread crumb, 10g butter(room tem-perature), pinch of salt and black pepper

【Method】
1.Rub the lamb rack with cajun spice, oil and salt to marinade for 45 minutes or overnight in fridge. (pic 1-2)
2.Heat up the griller and brush with oil on the sur-face, to line the loin or to sear the meat of prevent-ing juice leakage. (If doesn’t have griller, pan seared will do). (pic 3)
3.Preheat the oven at 180℃ then place the lamb in the oven to roast for 10 minutes. While the lamb roasting in the oven, combine all crust ingredients in a mixing bowl. (pic 4)
4.Gently brush the lamb only meat part with the mustard. Spread the crust mixture on the lamb surface and press. (pic 5-6)
5.Return the lamb to the oven and roast another 15 minutes at 180 ℃, if desire of well-done to roast the lamb about another 10 to 15 minutes. Let the lamb sit for 10 minutes before cut, drizzled garlic aioli on the lamb to serve.(pic 7)

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【Garlic aioli ingredients】
5 cloves garlic, pinch of salt, 2 egg yolk, 300ml olive oil, 30ml lemon juice

【To prepare garlic aioli】
Chopped or grind the garlic with pinch of salt. In a mixing bowl combine the egg yolk and garlic, whisk till the yolk light in yellow colour. Slowly whisk in the olive oil in between of whisking mixture to combine the yolk and oil which call emulsification. Then stir in lemon juice, serve with the grilled lamb rack.(pic 8)

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