Рет қаралды 6,625
分享一款中西合壁的孜然蒜香烤羊排,外壳香脆,里嫩多汁。制作简易,却形色诱人。
还可以根据自己的喜好和存货来灵活调节所用的香草料。
初榨橄榄油 约 2小勺
盐 0.5 小勺
黑胡椒粉 适量
黄油 (融化) 1-2 大勺
蒜头 2 粒
香菜叶 松松的一杯
(或欧式香菜,或葱,
或百里香叶(1 大勺)
或迷迭香(1 大勺)
或自己喜欢的搭配
孜然粒 4 小勺
面包粉 1/3 至 1/2 杯
Extra virgin olive oil about 2 teaspoons
Salt 0.5 teaspoon
Freshly ground black pepper
Melted unsalted butter 1-2 tablespoons
Garlic cloves 2
Cilantro loosely packed 1 cup
(or flat leaf parsley;
or spring onion;
or thyme (1 tablespoon),
or rosemary (1 tablespoon),
or mixed herbs to your taste)
Cumin seeds 4 teaspoons
white bead crumbs 1/3 to 1/2 cup
USDA recommends cooking lamb to 145F
Doneness of Lamb|corresponding temperatures before any resting time:
Rare: 120°F
Medium-rare: 125°F
Medium: 130°F
Medium-well: 140 to 145°F
Well-done: 145 to 155°F
Oven preheated to 450F/232C
Roast for 10 minutes
Press herb mixture on top of the meat
Roast for additional 15 minutes
Cover with foil, rest for 15 minutes