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先生上上禮拜跟我們的當地農產商店訂了一隻羊腿，
前幾天店老闆通知我們羊腿已到，所以去買回來後，
我們就開始想著要如何料理這羊腿。
後來在網路上發現這食譜，兩人一致認同，
於是就去採買了其餘的食材，來準備這道燉羊腿。
在我們兩人的分工合作下，很快的就完成了所有的準備工作，
只需等著美味羊腿從烤箱出來，擺盤後就可食用了。
等了一個半小時後，終於出爐，擺盤後，隨便拍了幾張照，
我們便迫不急待的開動了。果然不出所料，這道菜真的很不錯，
羊肉一剝即開，茴香的清爽中和了羊肉的油膩感，
這道菜應該蠻適合夏天食用，喜歡羊肉的可以試試呢！
食譜如下：（來源 - 網路）
Greek Lamb with Fennel and Parsley
希臘燉羊肉佐茴香巴西利沙拉
材料：
500g lamb neck (boneless)
我用了羊腿肉，份量較多，所以其他材料也都等量增加
Sea salt
5 tbsp olive oil
1 brown onion
6 golden shallots - 我沒用到這麼多，因為容易脹氣
4 carrots - 我自己多加的
2 cloves garlic, sliced
Zest of 1 lemon
1 tbsp dry oregano
250ml white wine
200g natural yoghurt
1 tbsp honey
1 fennel bulb
6 sprigs flat leaf parsley
做法：
Preheat oven to 160˚C.
Season lamb necks with salt. Place in olive oil in a deep pot
and seal meat until golden brown on all sides.
Roughly chop onion and shallots. Add to pot with garlic, l
emon zest, oregano and white wine.
Cover the lamb with the yoghurt and drizzle with honey.
Cover with foil and cook in oven for 1½ hours.
Once cooked, remove the lamb from the pot and allow to cool.
Refrigerate for one hour then slice into thin strips.
Place strips on a BBQ, grill on both sides then serve.
Strain the juices from the remaining onions in the pot
and place onions in a bowl. Add finely sliced fennel and
picked parsley leaves. Season to taste, drizzle with
oil and serve with lamb.
也可點擊下網址，觀看影片跟著做喔！
http://www.sbs.com.au/food/recipe/42/Greek_lamb_with_fennel_and_parsley |
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發表於 2012-4-13 21:49:03
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