星期一, 2月 14, 2011

[通少食譜]香草烤羊架 (Roasted Lamb rack with herbs)


通少好介紹: 香草烤羊架 (Roasted Lamb rack with herbs)

昨日情人節雖然剛過了, 但有好blog友都仍然問我, 我煮來慶祝情人節的香草羊架是怎樣整的, 
我查看我以前寫過的羊架食譜, 但該食譜太舊了,  發現很多步驟仍是未夠完善, 所以我決定再寫多一次

不過今次我不再加麵包糠, 改用大量香草包實羊架來焗,
效果非常之好, 香味非常之明確, 突顯了羊架本身的肉味呢, 今次重寫, 步驟比之前更簡單, 大家一定可以做到的

如果想煮日式的羊架的話,
不況去看看我之前出過的問答遊戲, 答中的話就可以免費得到我自創的"味噌羊架"食譜, 詳細情形,可以click下面的link:
http://hk.myblog.yahoo.com/tony-karen/article?mid=46585

(上圖: 味噌羊架)

print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 35 minutes | Cook 烹調: 25-30 minutes | For 份量: 2 people | Calories 熱量: 1550 (Estimated/ 估計)
材料 Ingredients
1- 紐西蘭急凍羊架約400克 (400g Frenched lamp rack)
tonytsang and kareny recipy
2- 2 湯匙第戒市芥辣 (2 tbsp of Dijon mustard)
tonytsang and kareny recipy
3- 2 湯匙乾歐芹碎(2 tbsp of parsley flake)
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4-
2 湯匙乾百里香碎 (2 tbsp of thyme flake)
tonytsang and kareny recipy

5- 2 湯匙乾迷迭香碎 (2 tbsp of rosemary)
tonytsang and kareny recipy
6- 2 湯匙乾蘿勒碎 (2 tbsp of basil flake)
tonytsang and kareny recipy
7- 2 湯匙乾牛至碎 (2 tbsp of Oregano flake)
醃料 Seasoning
份量只供參考 (just for reference only)
1- 1 茶匙糖 (1 tsp of sugar)
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2- 1 茶匙鹽 (1 tsp of salt)
tonytsang and kareny recipy
3- 1 湯匙黑椒粉 (1 tbsp of black pepper)
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4-
2 湯匙麵粉或粟粉 (2 tbsp of flour or corn starch)
做法 Steps

1- 先將凍羊洗淨, 抹乾, 用醃料1-3 搽勻, 醃30分鐘(圖1), 再撲上麵粉, 快火落3 湯匙油起鑊, 將羊架煎至兩面金黃 (上圖), 盛起隔油備用  
tonytsang and kareny recipy
2- 待涼後, 將羊架放於用錫紙包好的焗盤上(肉向上, 骨向下), 將芥辣平均塗上羊架有肉的部份, 骨的部份則不需要, 再平均灑上香草(材料3-7), 再舖上錫紙蓋好羊架 (但不用包實)
tonytsang and kareny recipy
3- 焗爐230 攝氏預熱, 羊架插入肉類溫度計(插入最厚及中央部份), 焗至肉內溫度至62度攝氏(半成熟), 約25分鐘, 將羊架取出, 用錫紙包實, 待10分鐘左右或肉的溫度升至64 度左右), 沿骨切開, 上碟即成
tonytsang and kareny recipy
1- Clean the lamp chop and dry it well. Marinade the lamb with seasoning 1-3 for 30 minutes (fig1). Coat it with the flour evenly. Heat the pan with 3 tbsp of oil over high heat. Pan fry until brown (figure above). Drain it well and put it aside.
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2- After cool down, put the lamb in a baking rack covered with aluminum foil. Brush the mustard on the lamb evenly. Coat the lamb with the herbs evenly (the ingredient 3-7). Cover the lamb with aluminum foil loosely.
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3- Preheat the oven with 230 degree Celsius. Put the meat thermometer into the lamb and bake it until it reaches 62 degree Celsius, about 25 minutes. Take it out from oven. Cover it with the aluminum foil for 10 minutes or until it reaches 64 degrees. Slice and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 焗完切勿立即切開, 否則會血流成河的, 一定要用錫紙包好, 待餘熱將肉汁瑣好收乾, 切開吃就會又多汁, 而肉就會呈現最迷人的粉紅色
tonytsang and kareny recipy
2- 香料其實我會建議全用新鮮的香草, 而非乾的香草碎, 因為新鮮香草受熱時, 散發出的香味比香草碎更濃更香, 如果買不到新鮮的, 那就用香草碎
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3- 蓋錫紙於羊架上是因為香草是很容易會燶, 如果用新鮮的香草的話, 在差不多焗好前的10分鐘將錫紙拿走, 好讓香草能燒乾一點
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Do not slice the lamb right the way. Let it cook with the remaining heat
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2- It is highly recommend to use fresh herbs if available.  Fresh herbs will release more flavor compare it to the dried herb flake.
tonytsang and kareny recipy
3- Cover the lamb with aluminum foil while baking to avoid burning the herbs.  If using fresh herbs, remove it 10 minutes before the end of baking process so that the herbs can be dried and crispy
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

----- COMMENT: AUTHOR: Ka lok DATE: 12/26/2012 00:06:02 EMAIL: loklokppkwok@yahoo.com.hk 你好!我想問用"光波爐"得唔得??仲有唔用溫度計直接焗35分,這OK嗎?? [版主回覆12/26/2012 11:45:28]光波爐得, 但無溫度計, 我唔能保證會焗得好, 約30分鐘應該ok

8 則留言 :

  1. 好正喎~有羊架食~~~~
    我想 download 個食譜,但打唻打去個答案都唔得既?!我肯定我無串錯同小楷架啦~
    [版主回覆02/15/2011 10:52:00]吓? 我打過, 無錯喎, 私人回覆話我知你打咩password, 同埋個食譜係邊到download

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  2. 無事啦,係我唔知個 cap lock 開咗~哈哈哈哈~(臉紅地閃)
    [版主回覆02/15/2011 22:04:00]哈哈, 囉到就好啦, 哈哈

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  3. lamb rack都好食,香草就真係好香、好正,好多時都重手落好多,其實得唔得架?
    [版主回覆02/15/2011 22:05:00]要視乎係邊一種嘅香草, 因為太強味的(例如rosemary), 會蓋過所有其他香味的, 但基本上來多少少真係唔多大問題

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  4. 通少, 我未用過 肉類溫度計...想問下係插左入去一齊放入oven焗丫? 定係焗左25min後, 取出先插 肉類溫度計去睇溫度呢?
    [版主回覆02/16/2011 23:43:00]有2隻架, 例如: <- 哩隻就 取出先插 肉 <- 哩隻就係我用既, 插左入去一齊放入oven, 但個顯示器就係oven外面的

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  5. 請問新鮮香草可以係邊度買到呢?
    [版主回覆02/16/2011 23:44:00]我住加拿大, 香港情況我都唔知道, 你可以去啲大型超市看看, 例如city super等等

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  6. 通少,落咗D mustard 咁細路仔啱吾啱食?
    [版主回覆02/28/2011 01:26:00]如果你用dijon mustard, 其實唔辣的, 所以應該都ok 不過你想唔落都得嘅, 改用橄欖油, 只係無咁香口囉

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  7. My lamb is in the oven...but just realised I forgot to coat it with flour when I panfry it...=(
    [版主回覆08/21/2012 21:33:29]not a big issue, don't worry !!!

    I hope you will love it. If possible, post the photo in my facebook fans page...wanna to see it :D

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