材料

羊肋排250克,带细骨
牛油100克、迷迭香1枝
蒜头4瓣,拍扁
盐和胡椒少许

香草碎

欧芹叶50克、牛至叶25克
薄荷叶25克

奶酪马铃薯

融化的牛油30毫升
蒜头10克,切碎
红葱头20克,切碎
牛奶50毫升、奶油150毫升
百里香½小匙,切细碎
迷迭香¼小匙,切细碎
水牛奶酪25克、马铃薯½千克
粗盐和胡椒少许

做法

  1. 准备香草碎:把薄荷叶叠成一叠,卷成小卷后切成细丝。把迷迭香叶和牛至叶切碎,加入薄荷叶搅拌均匀待用。
  2. 把羊肋排用盐和胡椒均匀腌味,带脂肪一面朝下放进冷的平底锅。
  3. 加热平底锅至油脂释出,小火煎香5分钟至金黄色。
  4. 加入牛油、迷迭香和蒜头碎,把汤汁不断浇在羊肉上直到汤汁变成褐色。
  5. 取出羊排放进烤箱,用200°C烤6-8分钟,取出后晾凉8分钟。
  6. 准备奶酪马铃薯:在汤锅中加热黄油,把蒜头碎和红葱头碎炒香至金黄色,加入牛奶和奶油煮至微微滚动。
  7. 把马铃薯去皮切成1毫米薄片,不要浸水直接加入汤锅中,继续烹煮至酱汁浓稠,关火后加入盐和胡椒调味。
  8. 把一半煮好的马铃薯混合物倒进烤盘,把百里香、迷迭香和水牛奶酪均匀平铺在上面,再倒进剩余马铃薯混合物,铺上一层烘焙纸,用180°C的烤箱烘烤30分钟,取出放凉5分钟。
  9. 把羊肋排再剖半,裹上一层香草碎,用厨房用喷火枪稍微烤香,搭配切小块的奶酪马铃薯享用即可。

Herbed Rack of Lamb and Potato Gratin

Ingredients

250g rack of lamb, frenched
100g butter
1 sprig rosemary
4 cloves garlic, smashed
dash of salt and white pepper

Herb Crust

50g parsley leaves, 25g oregano leaves
25g mint leaves

Potato Gratin

30ml melted butter
10g garlic, minced
20g shallots, minced
50ml milk, 150ml cream
½ tsp thyme, finely chopped
¼ tsp rosemary, finely chopped
25g mozzarella cheese, ½ kg potato
dash of kosher salt and pepper

Method

  1. Prepare herb crust: Stack mint leaves and roll into a cigarette shape. Slice into very thin ribbons. Rough chop oregano and parsley. Mix herbs and set aside.
  2. Season lamb evenly with salt and white pepper. Place lamb in a cold saute pan with fat side down.
  3. Heat up pan to render out the fat. Searing gently over low heat for 5mins until golden brown.
  4. Add in butter, rosemary and garlic to baste lamb until liquid turns brown.
  5. Remove lamb from pan and place in oven to cook at 200°C for 6 – 8mins. Remove lamb from oven and let it rest for 8mins.
  6. Prepare potato gratin: Melt butter in a saucepan and saute minced garlic and shallot until golden brown. Add in cream and milk and bring to a simmer.
  7. Peel and slice potatoes into 1mm slices. Do not soak in water. Add potato slices into saucepan. Continue cooking until cream has a nappe consistency, off the heat and season with kosher salt and pepper.
  8. Transfer half of potato cream mixture into a baking tray. Sprinkle herbs and mozzarella cheese on top. Place remaining potato mix on top, cover with wax paper and bake at 180°C for 30mins. Let it cool for 5mins.
  9. Slice rack in half and coat lamb with herbs crust. Use kitchen torch to slightly burn herbs. Serve lamb with sectioned potato gratin.
食谱提供:Fat Lulu’s
地址:297 River Valley Road
电话:9236 5002
电邮:reservations@fatlulus.sg
示范厨师:Sam & Song
餐馆业主

text: 若昕 photo: Kin@Say Cheese Studios