還記得上次的復活節(jié)大餐嗎?小編承諾過會把大家感興趣的菜譜陸續(xù)送上。于是今天先上主菜:迷迭香燜羊肉。這道菜不用烤箱也可以做,材料也很好找。大家不妨周末在家試試哇!

This year, think shank when you think Easter lamb. The entire leg offers various cuts for roasting and grilling, but only its lower portion, the shank, can render a velvety sauce when coaxed out by a long, slow braise.

今年,就用羊小腿來做你的復活節(jié)羊肉吧!其實整條羊腿用來烘烤(roast)或者煎烤(grill)都很不錯。但只有羊小腿經過慢火燜煮之后能帶出口感柔滑的醬汁。

The foreshanks are meatiest (allow one per person and order them ahead from a butcher), and the flavor is assertive enough to stand up to serious herbs, chili peppers, Middle Eastern seasoning or full-bodied wine. Rosemary and garlic are classics, and this dish from is a wonderful example of just that.

羊小腿是肉最多的部分(最好為每個人準備一只、可以跟肉鋪預定一下),它的風味非常適合味重的香料、辣椒粉、中東的調味料,或者和口味飽滿的紅酒業(yè)很搭。迷迭香和大蒜是羊肉的經典輔料,而這道菜就完美得體現(xiàn)了這一點。

Rosemary Braised Lamb

迷迭香燜羊肉

Submitted by S. Hodge

作者:S. Hodge

You Will Need

你需要的材料有

6 lamb shanks

6條羊小腿

2 tablespoons olive oil

兩茶匙橄欖油

2 onions, chopped

兩個洋蔥、切碎

3 carrots, cut into 1/4-inch rounds

3根胡蘿卜,切成小段

10 cloves garlic, minced

10個大蒜,切碎

1 bottle red wine (750 milliliters)

一大瓶紅酒,約750毫升

1 can whole peeled tomatoes with juice (28 ounces)

一罐去皮的番茄罐頭,連汁

1 can condensed chicken broth (10.5 ounces)

一罐濃縮雞湯(滬江小編:超市里那種什么云生的就挺好,不想買直接加水也是一樣)

1 can beef broth (10.5 ounces)

一罐牛肉高湯

5 teaspoons chopped fresh rosemary

5茶匙切碎的新鮮迷迭香(在上海的筒子們,城市超市里有的賣;其他地區(qū)小編不太清楚,但淘寶上干迷迭香絕對有。這個調料不能少)

2 teaspoons chopped fresh thyme

2茶匙切碎的新鮮百里香

What to Do

咋做?

1. Sprinkle shanks with salt and pepper. Heat oil in large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, 8 minutes. Move to plate.

1.在羊肉上灑上鹽和胡椒。用一口大鍋、用中火加熱油。將羊肉分批放入鍋中、煎至金棕色。各面都要煎到、耗時約8分鐘左右。乘盤待用。

2. Sauté onions, carrots and garlic, 10 minutes. Add remaining ingredients. Return shanks to pot; bring to boil. Lower heat to medium-low. Cover; simmer 2 hours. Remove cover; simmer 20 minutes.

2. 把切好的洋蔥、胡蘿卜和大蒜一起翻炒約10分鐘左右。加入剩下的調料(迷迭香、百里香、番茄罐頭和高湯),最后加入羊肉一起燒開。改用小火、慢燉兩個鐘頭。開鍋再燉20分鐘。

3. Move shanks to platter; put in warm oven. Boil juices until thickened. Spoon over shanks.

3. 先盛出羊肉,將剩下的湯水收汁到粘稠狀,最后淋在羊肉上。

Serves 6

可供六人食用。

語言點講解

—— Hey hey, wake up! 這可是一個外語學習網站。所以看完菜譜就走人的我只能理解你是廚師專業(yè)了。剩下的小盆友,以下這些英語知識點才是重頭戲,可要給我記住咯!

1. 香料的說法:第二段我們可以看到herb和seasoning,有的時候還被稱為spice,它們都是對香料的總稱;

2. 兩種香料:菜譜中提到兩種典型的西餐香料:rosemary和thyme。它們就是你一定會在意大利面里吃到的那種特殊香味,和番茄是絕搭!對了對了,還有你現(xiàn)在聽到的背景音樂——那首《畢業(yè)生》里的經典老歌"scarborough fair",第二句也唱到"Parsley, sage, rosemary and thyme",它們都是香料的名字。

3. 兩種烤法:第一段中提到roast和grill。簡明英漢詞典會告訴你兩個都是“烤”,但其實此烤非彼烤。roast特指用烤箱(oven)的烘烤方式;而grill則是新疆烤羊肉串兒那種擺在架子上的“燒烤”方式。