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
  1. 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。
  2. 把材料B和调味料拌匀,放入烤箱用180°C烤20分钟。
  3. 加入煎好的羊肩肉拌匀,放回烤箱,烤多40分钟即可。
  4. 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

  1. 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.
  2. Mix B and seasoning in a baking tray, bake in a preheated oven at 180C for 20 minutes.
  3. Put in lamb shoulder and mix well. Return to oven and bake for another 40 minutes.
  4. Remove from oven, serve hot with bread or pasta.

本食谱摘录予
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