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Wednesday, 19 June 2013

香草焗羊架配薯蓉 Herbed Lamb Rack with Mashed Potato



早兩日同媽媽講電話個時佢話係facebook到見到我個羊架好正
我都覺得呢個羊架好得
特別係一出爐就聞到香噴噴既香草, 大家一定要試吓





材料:
羊架         900g
荷蘭芹葉 Parsley leaves    1/2杯
薄荷葉     Mint leaves           1/2杯
牛至葉    Oregano leave      1/4杯
鯷魚         Anchovy fillet         6條
蒜頭        4
橄欖油    1/3杯
小馬鈴薯   500g


做法:
1. 焗爐預熱200度
2. 將所有香草, 鯷魚, 蒜頭同一半橄欖油放入blender打至滑, 然後搽在羊架上
3. 將薯仔煮至半軟身, 用masher輕輕壓碎, 然後將羊架同薯仔放係搽咗油既baking tray上
4. 焗大約20-25分鐘即可
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5 comments:

  1. Owenmama19 June 2013 at 17:17

    wow, 好靚呀。羊架我只愛呀。但香草我就麻麻，所以只會用鹽同黑椒整呀。
    [版主回覆06/19/2013 15:52:38]我都係第一次用香草整，超級香

    ReplyDelete
  2. 成日都好鬼happy 既Mrs.T19 June 2013 at 22:22

    好正呀! 我都鍾意用香草~
    [版主回覆06/20/2013 21:11:28]我都愛上咗香草

    ReplyDelete
  3. 黃師奶廚藝小百科20 June 2013 at 15:43

    我好鍾意食羊架~不過我發覺唔少BLOG 友都怕呢~!
    [版主回覆06/20/2013 21:12:58]我都好鍾意,但係唔平所以唔係成日食

    ReplyDelete
  4. Double Iron Legs20 June 2013 at 19:18

    我鍾意食七成熟嘅羊架！
    [版主回覆06/20/2013 21:13:26]我唔識計幾多成熟

    ReplyDelete
  5. Flora27 June 2013 at 17:48

    真系好正喎！

    ReplyDelete

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