Ingredient and Portion
Mongolian Lamb Chop Recipe 蒙古羊扒食谱
Submit Recipe
0
1397
0
From Oriental Cuisine 美味风采 Submit
Just prepares a mongolian lamb chop to stimulate your appetite!Different styles of cooking lamb are equally tasty. You will know it with this recipe!
当一些人畏惧于羊肉的膻味时；有更多人因为那股膻味而爱死羊肉。羊肉的吃法多不胜数，最常见的就是烤羊肉、羊扒或炖羊肉汤。在大马有更多的羊肉吃法，其中包括人人熟悉的羊肉咖哩、冷当羊肉、嘛嘛档羊肉汤等都是百吃不厌的。蒙古羊扒食谱一定会是你的最爱！
当一些人畏惧于羊肉的膻味时；有更多人因为那股膻味而爱死羊肉。羊肉的吃法多不胜数，最常见的就是烤羊肉、羊扒或炖羊肉汤。在大马有更多的羊肉吃法，其中包括人人熟悉的羊肉咖哩、冷当羊肉、嘛嘛档羊肉汤等都是百吃不厌的。蒙古羊扒食谱一定会是你的最爱！
More Photo(s)
Ingredients / 材料
2 pcs lamb chop / 羊腿扒2片
1 stalk serai / 香茅1支
3 sprigs kaffir lime leaves / 枫柑叶3片
5g chopped ginger / 姜茸5克
Condiments / 腌料
1/2 tsp meat tenderizer / 松肉粉1/2茶匙
1/4 tsp pepper / 胡椒粉1/4茶匙
1 tsp MSG / 味精1茶匙
1 tsp sugar / 糖1茶匙
200ml water / 水200克
2 tbsp corn flour / 粟粉2汤匙
Sauce Ingredients / 酱汁材料
2 tbsp butter / 牛油2汤匙
5 tbsp chili sauce / 辣椒酱5汤匙
1/2 tsp black pepper / 黑胡椒粉1/2茶匙
1/2 tsp salt / 盐1/2茶匙
1/2 tsp sugar / 糖1/2茶匙
200ml evaporated milk / 淡奶200毫升
2 pcs lamb chop / 羊腿扒2片
1 stalk serai / 香茅1支
3 sprigs kaffir lime leaves / 枫柑叶3片
5g chopped ginger / 姜茸5克
Condiments / 腌料
1/2 tsp meat tenderizer / 松肉粉1/2茶匙
1/4 tsp pepper / 胡椒粉1/4茶匙
1 tsp MSG / 味精1茶匙
1 tsp sugar / 糖1茶匙
200ml water / 水200克
2 tbsp corn flour / 粟粉2汤匙
Sauce Ingredients / 酱汁材料
2 tbsp butter / 牛油2汤匙
5 tbsp chili sauce / 辣椒酱5汤匙
1/2 tsp black pepper / 黑胡椒粉1/2茶匙
1/2 tsp salt / 盐1/2茶匙
1/2 tsp sugar / 糖1/2茶匙
200ml evaporated milk / 淡奶200毫升
Method
Method for Sauce / 酱料做法
1. Chopped serai and kaffir lime leaves finely, set aside.(pic 1)
把香茅及疯柑叶剁细备用。（图1）
2. Melt butter in hot pan, add in chopped serai, kaffir leaves and ginger, stir-fry until fragrant. Add in all other sauce ingredients and bring to boil, done.
热锅溶解牛油，然后加入香茅茸、枫柑叶及姜茸炒香。接着加入其余酱料煮滚，熄火待用。
Method / 做法
1. Wash lamb chop and loosen the meat with mallet; and then marinate with condiments for 1 hour.(pic 2-3)
将羊腿扒洗净松针，加入腌料搽匀，腌置1小时。 （图2-3）
2. Sear the lamb chop in hot oil until both sides are cooked.(pic 4)
烧热适量油，把羊腿扒煎至两面熟。（图4）
3. Transfer the seared lamb into the sauce, coat well and dish out.(pic 5)
把羊扒移入煮好的酱汁中，兜均即可上碟。（图5）
1. Chopped serai and kaffir lime leaves finely, set aside.(pic 1)
把香茅及疯柑叶剁细备用。（图1）
2. Melt butter in hot pan, add in chopped serai, kaffir leaves and ginger, stir-fry until fragrant. Add in all other sauce ingredients and bring to boil, done.
热锅溶解牛油，然后加入香茅茸、枫柑叶及姜茸炒香。接着加入其余酱料煮滚，熄火待用。
Method / 做法
1. Wash lamb chop and loosen the meat with mallet; and then marinate with condiments for 1 hour.(pic 2-3)
将羊腿扒洗净松针，加入腌料搽匀，腌置1小时。 （图2-3）
2. Sear the lamb chop in hot oil until both sides are cooked.(pic 4)
烧热适量油，把羊腿扒煎至两面熟。（图4）
3. Transfer the seared lamb into the sauce, coat well and dish out.(pic 5)
把羊扒移入煮好的酱汁中，兜均即可上碟。（图5）
Recommend
Top