脆烤羊排

羊排——一排不分开的排骨——一直是餐馆的特色，以至于许多人认为这是一种烹饪技巧。但事实并非如此。你修剪掉架子上多余的脂肪，然后用高温烤。盐和胡椒粉是很好的调味料，有一些快速的技巧可以给外表增加味道，当然你也可以在上桌前做一个快速还原酱。但以我的标准来看，这些都是可以选择的，没有必要:真正的羊肉的独特风味是一种罕见的美味。获得真正的羔羊是问题的一部分;小羊羔温和的味道比老肉的味道更有吸引力。一定要告诉肉贩你想要一个不到两磅重的肉架。因为许多餐馆提供一整排的排骨(6到8排!)，许多人认为这是标准的份量。但几乎没有情况下，即使是一个小架子也不能满足两个人; a larger rack can accommodate three and sometimes four. To serve more, just cook two racks at a time; they will fit comfortably side by side in most roasting pans. I like to cut each rack in half before roasting. This makes for slightly more uniform cooking and also relieves you from separating each rack into individual ribs before serving. The roasting itself is child’s play. Your oven should be hot (it should also be well insulated, because high heat produces smoke). Cut the rack most of the way down between the ribs so that more meat is exposed to intense heat and therefore becomes crisp. (“Frenching” the ribs—scraping the meat off the bones to leave them naked and neater in appearance—is counterproductive; the crisp meat on the bones is one of the joys of rack of lamb.) Unless you’re highly experienced, the most reliable method of judging doneness is with an instant-read thermometer; 125°F in the center will give you medium-rare meat.