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)