小菜
由 CookWhatHK0 次收藏
黑蒜醬烤羊扒，以百里香同迷迭香醃羊扒焗香，配希臘乳酪、黑蒜和檸檬調成的醬汁享用。
在淺碟中混合橄欖油、乾百里香和乾迷迭香。放入羊扒，醃製 30 分鐘至 1 小時。
In a shallow dish, combine the 2 tablespoons of olive oil, dried thyme, and dried rosemary. Add the lamb chops and let them marinate for 30 minutes to 1 hour.
預熱焗爐至 210°C（410°F）。同時，在碗中將希臘乳酪、壓碎的黑蒜、橄欖油、少許檸檬汁及一撮鹽和胡椒混合備用。將羊扒排列在焗盤中，焗約 5 至 10 分鐘，中途翻面。最後用上火烤至表面金黃。
Preheat your oven to 410°F (210°C). While the oven heats, prepare the black garlic sauce: in a bowl, stir together the Greek yogurt, crushed black garlic cloves, 1 tablespoon of olive oil, a splash of lemon juice, and a pinch of salt and pepper. Set this sauce aside. Arrange the marinated lamb chops in an oven-safe dish and bake them for about 5 to 10 minutes, making sure to turn them halfway through the cooking time. To finish, place the chops under the broiler until they are nicely browned.
即刻上桌，淋上黑蒜醬，配蒸薯仔和四季豆享用。這款醬汁簡單而出奇地美味，為菜餚增添豐富風味。亦可淋在飯、球麥、烤蔬菜、生菜沙律或羊肉上。
Serve the lamb chops immediately, topped with the black garlic sauce. They pair well with steamed potatoes and green beans. Enjoy! This straightforward sauce offers a mild yet surprising flavor, bringing a unique and original touch to your meal. Beyond lamb, you can also drizzle this versatile sauce over rice, bulgur, roasted vegetables, a raw vegetable salad, or even more lamb.
