2019年1月18日星期五

燜燒羊肩膊





燜燒羊肩膊

我好耐都冇給太太讚過……
但她今次終於也說出了口:「老公,好腍好好味喎!」

PS:其實我都係咁諗,喺咁多次之中呢次係整得最好!

做法:
羊肩連骨一塊約1.2公斤
用芥末醬、喼汁、茄汁、檸檬汁、蠔油、生抽、紹酒、糖鹽、黑胡椒碎、孜然粉、芫荽粉、thymerosemary 等等,混成醬料塗在羊肩上,最少醃半天。(調味料可因個人喜愛增減)

預熱焗爐220度,焗盤內置水約半杯並放一矮身蒸餸鋼架,羊肩放在其上,用錫紙封密,入爐十五分鐘,然後將爐溫調低至九十度,二十五分鐘。打開錫紙,開面火將羊肩兩面燒至金黃色。之後從焗爐整盤取出,仍用回之前的錫紙封實,待靜止十分鐘便可切片享用!
至於焗盤內的汁液,撇去油份,隔去雜質,加些調味用生粉埋薄獻,就可成為蘸羊肉的汁料!


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