我沒記錯的話,我們平民老百姓要在台灣買的到羊小排,好像只有去Costco或高級超市才比較容易買的到,要買到像圖片這樣整排的羊小排,大概要問西餐廳的進貨廠商,還是說有哪位朋友可以報給我知?歡迎留言在facebook粉絲專頁裡喔!
這一大排的羊肋排是我夢寐以求卻只敢遠觀不敢褻玩焉的玩意兒,每次他擺在肉攤的冰箱玻璃裡,對我來說就如同, Burberry, LV擺在櫥窗裡一樣,只能癡癡的望著它~哈...但我這一天下定決心要來試試看,不衝的話怎麼知道其中的美味,你說是不是! 羊小排可以說是最精緻,風味和口感最好的部位,當然也是最昂貴的部位,這羊小排的地位就好像肋眼牛排一般,這次我在肉攤買這塊羊肋排花了約台幣700塊,其實比較起Costco 6隻分別切開的羊小排,要價$1200左右,在英國的價錢還算ok, 我戒慎恐懼的捧著它回家以後,實在是很怕因為我矬劣的廚藝毀了它,下次老爺就不讓我買了,我決定還是用最簡單的方式烹飪,至少吃的到原味和應有的軟嫩口感,我們就來看看有多簡單吧!
No doubt racks of lamb is the best cut, nothing can beat french-trimmed rack, I mean compare with other parts of cut such as lamb shoulder and shank. It's definite a luxury enjoyment only can have it once a month. lol...I spent 14 pounds to get my dreaming racks. It is approximate 1.1kg and 8bone racks of meat. I was so afraid of ruin the expensive cut, so decided to use the simple way to cook. Although roast the cut is boring, I can taste the nature of flavour and texture at least. After this experiment, I really feel like to challenge different recipe sth like herb and mustard-coated lamb rack, the other classic cooking approach. Anyway, let's see how simple it is.
食材
1. 一整塊小羊排,約8根
2. 海鹽和現磨胡椒
3. 橄欖油
4. 一小撮新鮮迷迭香
Ingredient
1. 1x 8-bone racks of lamb
2. sea salt & freshly ground black pepper
3. olive oil
4. a bunch of fresh rosemary
步驟1
表面大量的抹上海鹽和胡椒,小羊排表面用刀子劃上十字(我畫錯了,不應該與羊排平行,應該是要菱型會更漂亮) 最後淋上些許橄欖油,準備下鍋煎
Step 1
rub the lamb with plenty of salt and pepper. score the lamb in criss-cross about 1 inch apart
步驟2
把剛剛劃過的表皮那一面朝下,大火逼油,當表面有點焦焦的,換另一面,整個過程大約3~4分鐘
Step 2
place skin-side down in a large pan on a high heat to render the fat away from the rack. When you get crispy skin turn the lamb over in its fat to colour on all sides. This should take 3 to 4 minutes.
步驟3
當兩面都煎的金黃色以後,移到烤盤裡,均勻撒上切碎的迷迭香,以及將迷迭香葉插入表面刀子劃過的空隙裡,肥油的部分朝下,送進烤箱裡
Step 3
when it's nicely brown in fry pan, remove the lamb to a chopping board and sprinkle generously with the finely chopped rosemary and push some rosemary leaves into the cuts. place the lamb in to ovenproof pan, fat-side down.
要烤多久呢?這裡是小訣竅
基本上烤多久要依你喜歡生熟的程度,還有要考量到小羊排的大小,這裡提供了一個依據
10分鐘是全生
10~14分鐘是5分熟
20分鐘是全熟
Cooking for how long? Here is the knack
It depends on how you prefer your lamb to be cooked and the size of the racks. 10 min will give you rare meat, 10 to 14 min medium, and 20 min will cook it through.
上桌啦! Serve
看起來很多汁吧! It looks tender and juicy, isn't it?
Note:
肉鋪新鮮的肉果然就是不一樣,比較油比較肥,超市的遜掉了,我抹的鹽和胡椒不夠多,下次不會再跟他客氣的,海鹽要厚厚的抹上去就對了,老爺覺得烤的太生了,所以以我這塊1.1公斤大小的肉,最佳時間應該在15分鐘左右,下次要來挑戰,外面有覆蓋香草芥末麵包粉吃起來會考嗤考嗤的食譜,我一個人吃了4根羊排,好滿足啊~~
Butcher's lamb rack is different with supermarkets'. It has much fat and the meat is fresh. I didn't rub enough salt and pepper, so it tasted a bit light. However, I felt extremely satisfied, because I ate 4-bone racks!! I feel I am carnivorous animal. lol...
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