![图片可能包含食物、菜、餐和猪肉](https://assets.epicurious.com/photos/54b07fe9fca98987608b3c85/1:1/w_2560%2Cc_limit/51120020_rack-of-lamb_1x1.jpg)
羊排是一种红肉,被烤到比鸡肉、小牛肉或猪肉更低的内部温度,这意味着它在烤过程中几乎不会释放出汁液。为了补充果汁,在烤盘上铺上架子上的配料(去掉肥肉),或者把一磅左右的炖羊肉切成小块,放在热烤箱里烤焦,然后把架子放在上面。果汁的味道也可以通过去除玻璃后的一次或多次焦糖来突出,如上所述的羊肉马鞍。
成分
4份主菜
步骤1
1.给羊肉调味,让它达到室温。烤箱预热到450°F(230°C)。
步骤2
2.在烤盘底部铺上羊肉末或炖肉,烤至浅棕色,大约30分钟。
步骤3
3.把烤架放在配料上面(配料的底座被称为fonçage),然后滑进烤箱。烤到摸起来有弹性,大约25分钟。在上面盖上薄薄的铝箔纸,静置15分钟。
步骤4
4.把烤盘放在炉子上,倒上一杯(250毫升)肉汤。煮沸,直到烤盘上形成焦糖汁的棕色外壳。倒出浮在上面的液体脂肪。再用一杯(250毫升)肉汤去釉,刮出汁液。在最后一次脱釉前,重复尽可能多的焦糖化过程。把酱汁放在盘子里递给桌子。
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评论(1)
回到顶部我给它三把叉子。我第一次做羊肉。结果很好,我和一个爱吃羊肉的人一起吃,他们非常热情,所以很成功。我会给一个更美味迷人的食谱4颗星。但这很简单。至于最初的烤箱时间炖肉。30分钟太长了。我的大约5分钟就烤焦了。羊肉的烹饪时间,我旋转,再煮5分钟,总共大约30分钟。一些旁注。 As far as finding lamb trimmings I had no luck in doing so. My butcher said not much trimmings come off it. So I went with the stew meat. As far as the glaze afterwords. I used a homemade chicken stock and it was good. I only needed to deglaze once or twice, and not much fat needed to be skimmed. (I was confused when you said to drain off fat, how would that be done without also draining the juice?) I added a little bit of butter and salt and pepper to the gravy towards the end for a little more richness and flavor.
blahblah123
佛罗里达
1/8/2019