还记得上次的复活节大餐吗?小编承诺过会把大家感兴趣的菜谱陆续送上。于是今天先上主菜:迷迭香焖羊肉。这道菜不用烤箱也可以做,材料也很好找。大家不妨周末在家试试哇!

This year, think shank when you think Easter lamb. The entire leg offers various cuts for roasting and grilling, but only its lower portion, the shank, can render a velvety sauce when coaxed out by a long, slow braise.

今年,就用羊小腿来做你的复活节羊肉吧!其实整条羊腿用来烘烤(roast)或者煎烤(grill)都很不错。但只有羊小腿经过慢火焖煮之后能带出口感柔滑的酱汁。

The foreshanks are meatiest (allow one per person and order them ahead from a butcher), and the flavor is assertive enough to stand up to serious herbs, chili peppers, Middle Eastern seasoning or full-bodied wine. Rosemary and garlic are classics, and this dish from is a wonderful example of just that.

羊小腿是肉最多的部分(最好为每个人准备一只、可以跟肉铺预定一下),它的风味非常适合味重的香料、辣椒粉、中东的调味料,或者和口味饱满的红酒业很搭。迷迭香和大蒜是羊肉的经典辅料,而这道菜就完美得体现了这一点。

Rosemary Braised Lamb

迷迭香焖羊肉

Submitted by S. Hodge

作者:S. Hodge

You Will Need

你需要的材料有

6 lamb shanks

6条羊小腿

2 tablespoons olive oil

两茶匙橄榄油

2 onions, chopped

两个洋葱、切碎

3 carrots, cut into 1/4-inch rounds

3根胡萝卜,切成小段

10 cloves garlic, minced

10个大蒜,切碎

1 bottle red wine (750 milliliters)

一大瓶红酒,约750毫升

1 can whole peeled tomatoes with juice (28 ounces)

一罐去皮的番茄罐头,连汁

1 can condensed chicken broth (10.5 ounces)

一罐浓缩鸡汤(沪江小编:超市里那种什么云生的就挺好,不想买直接加水也是一样)

1 can beef broth (10.5 ounces)

一罐牛肉高汤

5 teaspoons chopped fresh rosemary

5茶匙切碎的新鲜迷迭香(在上海的筒子们,城市超市里有的卖;其他地区小编不太清楚,但淘宝上干迷迭香绝对有。这个调料不能少)

2 teaspoons chopped fresh thyme

2茶匙切碎的新鲜百里香

What to Do

咋做?

1. Sprinkle shanks with salt and pepper. Heat oil in large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, 8 minutes. Move to plate.

1.在羊肉上洒上盐和胡椒。用一口大锅、用中火加热油。将羊肉分批放入锅中、煎至金棕色。各面都要煎到、耗时约8分钟左右。乘盘待用。

2. Sauté onions, carrots and garlic, 10 minutes. Add remaining ingredients. Return shanks to pot; bring to boil. Lower heat to medium-low. Cover; simmer 2 hours. Remove cover; simmer 20 minutes.

2. 把切好的洋葱、胡萝卜和大蒜一起翻炒约10分钟左右。加入剩下的调料(迷迭香、百里香、番茄罐头和高汤),最后加入羊肉一起烧开。改用小火、慢炖两个钟头。开锅再炖20分钟。

3. Move shanks to platter; put in warm oven. Boil juices until thickened. Spoon over shanks.

3. 先盛出羊肉,将剩下的汤水收汁到粘稠状,最后淋在羊肉上。

Serves 6

可供六人食用。

语言点讲解

—— Hey hey, wake up! 这可是一个外语学习网站。所以看完菜谱就走人的我只能理解你是厨师专业了。剩下的小盆友,以下这些英语知识点才是重头戏,可要给我记住咯!

1. 香料的说法:第二段我们可以看到herb和seasoning,有的时候还被称为spice,它们都是对香料的总称;

2. 两种香料:菜谱中提到两种典型的西餐香料:rosemary和thyme。它们就是你一定会在意大利面里吃到的那种特殊香味,和番茄是绝搭!对了对了,还有你现在听到的背景音乐——那首《毕业生》里的经典老歌"scarborough fair",第二句也唱到"Parsley, sage, rosemary and thyme",它们都是香料的名字。

3. 两种烤法:第一段中提到roast和grill。简明英汉词典会告诉你两个都是“烤”,但其实此烤非彼烤。roast特指用烤箱(oven)的烘烤方式;而grill则是新疆烤羊肉串儿那种摆在架子上的“烧烤”方式。