羊排配第戎面包皮和迷迭香樱桃番茄食谱
通过
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2019年4月9日更新
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羊排之所以如此受欢迎，其中一个原因是它的制作非常简单。只要花几分钟把面包皮放在一起，在烤盘里撒上一些西红柿和迷迭香，然后放入热烤箱，晚餐就可以在不到一个小时的时间里上桌。圣女果在1月份不是最盛的，但在羊架子上烤，用羊汁裹住它们，使它们的味道更加浓郁。
在我看来，确保你的羊肉煮得完美的最好方法是用校准过的温度计测量它的温度，然后让它休息。对于一般大小的羊排来说，10分钟左右似乎是一个很好的休息时间。几块烤土豆、一杯淡红酒和一顿丰盛的周日晚餐，很快就会摆在你的餐桌上。
配方的事实
华体会应用下载
- 2汤匙面包屑
- 1/2茶匙切碎的新鲜迷迭香
- 1汤匙第戎芥末
- 粗盐和黑胡椒粉
- 1 1 1 1 1 - 4 1/2(8骨)磅的羊排，french
- 1品脱圣女果
- 2枝迷迭香
- 一汤匙橄榄油
方向
预热烤箱至450华氏度。将面包屑和切碎的迷迭香混合，然后用盐和胡椒调味。把芥末涂在羊扒的肥盖上，然后把面包屑混合物均匀地压在芥末上。
把番茄和迷迭香枝放在烤盘上，用橄榄油搅拌。用盐和胡椒调味。将羔羊肉，面包屑一面朝上，放在番茄上;然后把架子放在烤箱里。烤至内部温度达到125华氏度，然后休息10分钟，五分熟。搭配淡红酒和脆皮面包食用。
特种设备
烤盘
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