Whether you're a lamb lover, hater, or somewhere in between, it's worth trying your hand at lamb on the grill. Hmm... Oozing with rosemary, thyme, oregano and garlic powder, and Italian herbs flavors with a little kick in between bites.😋
There are some great accompaniments for lamb chops, none more apt than mint. However, yogurt-mint sauce is a good choice too! But, this time, I made an accompanying wine sauce for my lamb chops. Do give it a try! GO!! 😉
无论你是一个羊肉爱好者或讨厌者，或是介于两者之间，这个食谱都值得你尝试。 嗯...羊肉掺杂了迷迭香，百里香，牛至和大蒜粉以及意大利香草的味道，咬一口羊肉，决定满足你的味蕾。😋
羊排有很多很棒的伴酱，当然，薄荷酱是最完美搭配了。 酸奶薄荷酱也是不错的选择！ 但这一次，我特地做了葡萄酒酱来搭配。 你也试试看吧！ 😉
Ingredients:
(A) Marinate Lamb Chop:
5 lamb shoulder or loin chops (or lamb rib is better)
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried Rosemary
1/2 tsp garlic with Italian herbs( or 1tbp minced garlic)
1/4 tsp salt
1/4 tsp pepper
1 tbp of lemon juice
*What I did here is marinate the lamb chops overnight in the fridge. The longer the better.
**To add a little kick, I added extra layer of flavor with paprika.
(B)Wine Sauce:
1 sweet onion, sliced
1/2 cup cherry tomatoes
some red capsicums, cut in long strips
1 cup red wine
1 teaspoon salted butter
1 teaspoons oil
(C)
8 whole peeled garlic cloves
Some green capsicums, cut in long strips
Direction:
***Pair it with your favorite vegetable salad and a bottle of wine, and you’re all set, certainly half the price of those you’d order in fancy restaurants.
Happy Grilling!
配料：
（A）腌制羊排：
5个羊肩或腰部排骨（或羊排更好）
1/4茶匙干牛至
1/4茶匙干百里香
1/4茶匙干迷迭香
1/2茶匙大蒜与意大利香草（或1汤匙蒜末）
1/4茶匙盐
1/4茶匙辣椒
1汤匙柠檬汁
*我将羊排放进冰箱里腌制一夜。腌制的时间越长越好。
**为了添加额外的味道，我用加了辣椒粉。
（B）红酒酱：
1个甜洋葱，切成薄片
1/2杯樱桃西红柿
一些红椒，切成长条状
1杯红酒
1茶匙黄油
1茶匙油
（C）
8个去皮蒜瓣
一些青椒，切成长条状
方法：
在一个平底锅里，加入1茶匙油，炒洋葱直至变软，加入葡萄酒，煮沸后加入樱桃番茄和红椒，煮至液体减少一点。拌入黄油和百里香。熄火，搁置一旁。
在一个平底锅里，淋上1茶匙油，煎蒜瓣至金黄色，取出搁置一旁。
用煎蒜瓣的油，煎羊排，中火煎2-4分钟，或直到羊肉半熟。
将羊排放入准备好的铝箔盘中，放上煎好的蒜瓣，青椒和一些黄油块。在已经预热的烤箱中在200℃（烧烤模式）下烧烤8分钟或你所要的熟度。
把煮好的羊排搭配红酒酱，享用。
***您也可以搭配喜欢的蔬菜沙拉和葡萄酒，自己在家做的羊排肯定比在高级餐厅的价格的便宜一半啦！
There are some great accompaniments for lamb chops, none more apt than mint. However, yogurt-mint sauce is a good choice too! But, this time, I made an accompanying wine sauce for my lamb chops. Do give it a try! GO!! 😉
无论你是一个羊肉爱好者或讨厌者，或是介于两者之间，这个食谱都值得你尝试。 嗯...羊肉掺杂了迷迭香，百里香，牛至和大蒜粉以及意大利香草的味道，咬一口羊肉，决定满足你的味蕾。😋
羊排有很多很棒的伴酱，当然，薄荷酱是最完美搭配了。 酸奶薄荷酱也是不错的选择！ 但这一次，我特地做了葡萄酒酱来搭配。 你也试试看吧！ 😉
Ingredients:
(A) Marinate Lamb Chop:
5 lamb shoulder or loin chops (or lamb rib is better)
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried Rosemary
1/2 tsp garlic with Italian herbs( or 1tbp minced garlic)
1/4 tsp salt
1/4 tsp pepper
1 tbp of lemon juice
*What I did here is marinate the lamb chops overnight in the fridge. The longer the better.
**To add a little kick, I added extra layer of flavor with paprika.
(B)Wine Sauce:
1 sweet onion, sliced
1/2 cup cherry tomatoes
some red capsicums, cut in long strips
1 cup red wine
1 teaspoon salted butter
1 teaspoons oil
(C)
8 whole peeled garlic cloves
Some green capsicums, cut in long strips
Direction:
- In a small saucepan, saute onion in 1 teaspoon oil until tender, add the wine. Bring to a boil, add in cherry tomatoes, cook until liquid is reduced a bit. Stir in butter and thyme. Remove from the heat; keep warm.
- Drizzle with 1 teaspoon oil. Saute garlic cloves till goladen brown and dish out, set aside.
- Meanwhile, pan fried lamb chops over medium heat for 1-2 minutes on each side or until lamb is semi cooked. (Optional)
- Place grilled lambs in a prepared foil pan. Top with grilled garlic, green capcicum and some butter cubes. Bake in the preheated oven at 200°C (Grill mode) for 8 minutes or reaches desired doneness.
- Dish out the lamb chops, capsicum strips and garlic on a plate. Pour out gravy from the pan into a cooking pan and add in some starch water and boil til thicken. Pour the gravy over the lamb chops.
- Serve lamb with wine sauce and onion with tomatoes.
***Pair it with your favorite vegetable salad and a bottle of wine, and you’re all set, certainly half the price of those you’d order in fancy restaurants.
Happy Grilling!
配料：
（A）腌制羊排：
5个羊肩或腰部排骨（或羊排更好）
1/4茶匙干牛至
1/4茶匙干百里香
1/4茶匙干迷迭香
1/2茶匙大蒜与意大利香草（或1汤匙蒜末）
1/4茶匙盐
1/4茶匙辣椒
1汤匙柠檬汁
*我将羊排放进冰箱里腌制一夜。腌制的时间越长越好。
**为了添加额外的味道，我用加了辣椒粉。
（B）红酒酱：
1个甜洋葱，切成薄片
1/2杯樱桃西红柿
一些红椒，切成长条状
1杯红酒
1茶匙黄油
1茶匙油
（C）
8个去皮蒜瓣
一些青椒，切成长条状
方法：
在一个平底锅里，加入1茶匙油，炒洋葱直至变软，加入葡萄酒，煮沸后加入樱桃番茄和红椒，煮至液体减少一点。拌入黄油和百里香。熄火，搁置一旁。
在一个平底锅里，淋上1茶匙油，煎蒜瓣至金黄色，取出搁置一旁。
用煎蒜瓣的油，煎羊排，中火煎2-4分钟，或直到羊肉半熟。
将羊排放入准备好的铝箔盘中，放上煎好的蒜瓣，青椒和一些黄油块。在已经预热的烤箱中在200℃（烧烤模式）下烧烤8分钟或你所要的熟度。
把煮好的羊排搭配红酒酱，享用。
***您也可以搭配喜欢的蔬菜沙拉和葡萄酒，自己在家做的羊排肯定比在高级餐厅的价格的便宜一半啦！
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