<English recipe available 🥳> 焗羊架，有時Work from Home街都費事落，直接用屋企冰格啲存貨煮一餐🙌🏻 今次用紐西蘭羊架，肉質好嫩，簡單醃下已經好好食 😋✨𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉✨- 羊架6支- 黑胡椒粉- 卡爾胡椒- 紅椒粉- 迷迭香- 蕃茜- 橄欖油✨ 𝑀𝑒𝓉𝒽𝑜𝒹 ✨- 非常簡單，用所有醃料醃最少1小時，迷迭香及蕃茜如果用新鮮更佳- 最重要係掌握烤焗時間，做到粉嫩的5成熟，先以油鑊煎封羊架有皮的表面約2分鐘。180度焗16分鐘，5成熟羊架完成 ✅ 可配以喜歡的配菜。點擊圖片放大 +2 ✨𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉✨- Lamb rack with 6 bones- Black pepper- Cayenne pepper- Paprika- Rosemary- Parsley- Olive oil✨ 𝑀𝑒𝓉𝒽𝑜𝒹 ✨- Very easy, use the ingredients to marinate the lamb for at least 1 hour. Use fresh Rosemary and parsley if possible.- Most important is the control of timing, to make it medium, first pan fry the skin side of the lamb for 2 mins. Oven bake for 16 mins at 180 degree, perfect medium lamb is done ✅. Serve with side dish that you love.
