Recipe for Succulent Lamb Loin Chops / 香蒜羊排

Lamb has got to be one of the most popular types of meat out there. But unfortunately, it can also be in a higher price bracket than rest, which in turn could deter people from trying it.

Therefore whenever you purchase lamb from the grocery store, you would want to cook it to perfection to get every pennies worth out of it. If you are a “lamb newbie”, or not too confident with your cooking skills, I find that lamb chops in the oven is easiest way to ensure they are thoroughly heated to the bone. I can promise you a succulent feast of tender, flavourful lamb chops if you follow my simple recipe below.

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Ingredients (for four):

4 garlic cloves, roughly crushed
1 tsp rosemary leaves, lightly crushed
1 large onion, peeled and chopped
Salt and pepper
2 tsp extra-virgin olive oil
8 lamb loin chops
25g butter
25g plain flour
175ml milk
175ml vegetable stock
2 tsp cream

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Cooking Methods:

Step 1: Drizzle the lamb chop with olive oil and season with salt & pepper. Let it marinate at room temperature for approx. 30 minutes or up to an hour.

(Tip) Lamb loin chops are very tender cuts of lamb, so marinating those for up to an hour will add extra flavour to the meat.

Step 2: Preheat the oven to 180ºC/350ºF/gas 4. Place the lamb chops in a shallow roasting tin with crushed garlic, rosemary and onion tucked around them.

Step 3: If you like the colour of your lamb meat with a pinkish hue, give them around 30 minutes. However, if you like your lamb skin crisp, let it cook for 45 minutes.

Step 4: In a separated saucepan, melt the butter and stir in the flour. Gradually add the milk and vegetable stock. Stir the contents well with a wooden spoon.

Step 5: Simmer the sauce for 5 minutes until it has reduced in density and season with the salt and pepper. Remove it from the heat and add in the cream.

Step 6: Serve the lamb chop and pour sauce over it.

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Rosemary, garlic and lamb are a classic combination and a very tasty treat for all you meat-lovers. I personally like to serve this at home with a side of steamed potatoes and young fresh broad beans tossed in a spoonful of lamb fat.

Hope you enjoy this recipe and if you have any questions, please feel free to leave them below.

Bon Appetit!

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羊肉味道鲜美，通常价格比其他肉类稍贵。如果你在超市或市场买到新鲜的羊肉，但对于烹调羊肉不太在行的话，放进烤箱可是最方便快捷的方法。按照以下简单的几个步骤烹饪，保管你做出香嫩，多汁的羊肉餐，呵呵。

用料（四人份）：

4瓣蒜，拍扁
1茶匙新鲜迷迭香，剁碎
1个洋葱，去皮切碎
盐和胡椒
2茶匙橄榄油
8块羊排
25克黄油
25克面粉
175毫升鲜奶
175毫升高汤
2茶匙奶油

烹饪方法：

步骤1：用橄榄油，盐和胡椒粉腌制羊排。
温馨提示 - 羊排是羊身上非常嫩的一部分肉，所以在烹饪前先腌制一下会让肉排更入味。

步骤2：将烤箱预热至180ºC/350ºF/ gas 4。将羊排放入烤盘，加入蒜，迷迭香和洋葱。

步骤3：如果你喜欢羊肉7成熟，烤30分钟；如果你喜欢你的羊肉皮稍脆，烤45分钟。

步骤4：在另一个锅里，放入黄油。待黄油融化，加入面粉搅拌，然后逐渐加入牛奶和高汤，期间不断 用木勺搅拌均匀。

步骤5：小火煮5分钟，收汁。加入适量盐和胡椒份调味，关火以后倒入奶油，搅拌均匀。

步骤6：把酱汁倒在羊排上就大功告成了。

迷迭香，大蒜和羊排是最经典的组合。大家快来试试做，在家就可以吃到色香俱全的美味羊排，配上马铃薯和青豆，简直太棒了！