I have always been a big fan of lamb, lamb are used a lot in Chinese cuisine and is very common in the western and northern parts of China. Especially in winter, lamb is good for health and  blood circulation. Today I want to share one easy recipe of my favourite North America grilled lamb chops. This lamb recipe is French inspired, easy to do, and tastes amazing. 我一直是羊肉爱好者。羊肉在中餐中广为应用,在中国西北地区的菜肴中相当常见。尤其时值冬季,羊肉能促进血液循环,有益健康。今天,我想向大家分享一道我很喜欢且简单易行的菜谱,北美扒羊排。这道菜源自法国,容易上手,口味也相当不错。 Grilled lamb chops with porcini mustard -牛肝菌芥末酱扒羊排 Ingredients: Lamp02 o 2 ounces dried porcini mushrooms o 2 cups boiling-hot water o 2 tablespoons Dijon mustard o 1 tablespoon unsalted butter o 3 tablespoons chopped flat-leaf parsley, divided o 2 tablespoons rosemary leaves o 1 tablespoon kosher salt o 7 large garlic cloves, minced o 2 tablespoons extra-virgin olive oil o 24 rib lamb chops (about 3/4 inch thick; 4 1/2 to 5 pounds total), frenched if desired 原料 o 2 盎司干牛肝菌 o 2汤匙法式芥末 o 1汤匙无盐黄油 o 3汤匙碎平叶欧芹 o 2汤匙迷迭香叶 o 1汤匙洁净盐 o 7大棵蒜瓣,剁碎 o 2汤匙初榨橄榄油 o 24块羊肋骨 (约3/4英寸厚;总重约4 1/2到5磅),可酌情去骨 Preparation 烹制方法 Lamp03 1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) 1. 准备好中火木炭直火炙烤 (煤气为中高火) Dried porcini mushrooms to soak 2. Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms. 2. 将牛肝菌浸泡在沸腾的水中(2杯量)直至变软,约20分钟。将牛肝菌从水中取出,把内衬纸巾的滤网置于炖锅上,滤出汁水待用。取牛肝菌切块。 ingredients-101-youre-not-using-enough-dried-mushrooms-heres-why.w654 3. Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley. 3. 在炖锅里烹煮牛肝菌汁水直至1/4杯,月13至15分钟。打入芥末酱、黄油、1/8茶匙胡椒并蒸煮,直至汁水变厚,约2分钟。然后炒入牛肝菌菇。转入小碗稍稍待凉。加入2汤匙欧芹。 IMG_0313a-polentila-w-mushroom-ragu-1024x682 4. Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. 4. 同时,将迷迭香、盐、大蒜以及1/2茶匙胡椒加入食品料理机打成粗粒混合物,取用。 IMG_4982 Lamp04 5. Rub oil all over chops, then coat evenly with a mixture of the garlic, fresh rosemary, salt, and pepper 5. 在羊排上刷上橄榄油,再均匀裹上大蒜、迷迭香、盐及胡椒的混合粉。 Lamp05 6. Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare. 6. 用橄榄油处理烤架,分两批烤制羊排,仅在使用煤气炉烤时加盖,翻面一次,每批烤制4至6分钟至四分熟。 Lamp06 3 7. Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb. 7. 配上准备好的芥末牛肝菌,再撒上余下的香菜,即可食用。 Cooks' Notes:
•Porcini mustard, without parsley, can be made 1 day ahead and chilled. Bring to room temperature, then stir in 2 tablespoon parsley and sprinkle with remainder. •Rosemary mixture can be made 8 hours ahead and chilled.
•牛芥末肝菌,不加香菜,可提前一天制作并冷藏。在使用前取出至室温,加入2汤匙欧芹翻炒,余下的可在出盘后撒上。 •迷迭香粉可提前8小时制作并冷藏。
Stay tuned for some of my other favorite recipes I would like to share with you weekly and let me know if you have some of your favorite recipes to share.


Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

Write A Comment