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.
厨师笔记:
•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.
接下来的几个月,我将与您分享其他我所喜欢的菜谱,敬请期待。您也可以将您喜欢的告诉我们。
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Author

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。

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