小菜
由 CookWhatHK0 次收藏
羊腰肉扒以迷迭香、百里香、蒜蓉同辣椒粉醃過，鐵鑊煎香後再入焗爐焗熟。
將羊扒仔細清洗後，用廚房紙吸乾水分。
Wash the lamb steaks, then pat them dry with paper towels.
將所有香料混合，均勻塗抹喺羊扒上，烹調前醃製 4-5 小時。
In a bowl, combine all the spices. Rub this mixture generously all over the lamb steaks. Allow the lamb to marinate for 4 to 5 hours before you plan to cook it.
我喜歡用鐵鑊輕輕煎羊扒，噉可以帶出煙燻味，但要小心唔好焦咗。
When it's time to cook, I prefer to lightly sear the lamb chops in a cast iron pan, as this imparts a wonderful smoky flavor. Be careful not to burn them during this step.
將焗爐預熱至 190°C，焗羊扒 10 分鐘，中途翻面。
Preheat your oven to 375°F (190°C). Transfer the seared chops to the oven and bake for 10 minutes, making sure to flip them halfway through.
