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.
