盘烤南瓜羊肩
Tray-baked Pumpkin with Lamb Shoulder
材料A
2大匙油
5片羊肩肉,约800g
1小匙海盐
1小匙黑胡椒碎
材料B
350g南瓜 (连皮洗刷干净,切片)
3粒洋葱 (切圈)
6粒蕃茄 (切块)
5瓣蒜头 (去皮)
调味料
4大匙橄榄油
1小匙海盐
1小匙黑胡椒碎
做法
- 烧热2大匙油,放入羊肩肉,撒上海盐和黑胡椒碎,用大火煎至两面金黄色。
- 把材料B和调味料拌匀,放入烤箱用180°C烤20分钟。
- 加入煎好的羊肩肉拌匀,放回烤箱,烤多40分钟即可。
- 取出,趁热配上面包或面条享用。 (5人份)
INGREDIENTS A
2 tbsp oil
5 pieces lamb shoulder, about 800g
1 tsp sea salt
1 tsp ground black pepper
INGREDIENTS B
350g pumpkin (washed the skin and sliced)
3 onions (cut into rings)
6 tomatoes (cut into pieces)
5 pips garlic (skinned)
SEASONING
4 tbsp olive oil
1 tsp sea salt
1 tsp ground black pepper
METHOD
- Heat up 2 tbsp oil, put in lamb shoulder and sprinkle with a little salt and black pepper. Pan-fry at high heat till both sides are lightly brown. Remove from heat and set aside.
- Mix B and seasoning in a baking tray, bake in a preheated oven at 180C for 20 minutes.
- Put in lamb shoulder and mix well. Return to oven and bake for another 40 minutes.
- Remove from oven, serve hot with bread or pasta.
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