我知道近年很流行慢煮棒。。。
我知道做慢煮有慢煮棒很方便。。。
但。
我地方真的不夠用，價錢實在不便宜，而且真的不想投資在一個只得單一功能的工具上
可是，想做慢煮時怎麼辦呢？我發現一個鑄鐵鍋除了日常煎煮炆外都可做到慢煮的功能！
今次的實驗是試做一道慢煮烤羊鞍，而且棄用常配羊鞍的迷迭香改用乾牛至，結果效果一流，ご主人說有比高級酒店的更好吃，而且同等價錢，份量是街外吃的4倍！很化算又美味，在開Pot Luck Party時如果做這道菜，一定會得到朋友的讚許。試一下吧！
慢煮烤羊鞍
羊鞍 2排(16支骨)
海鹽 適量
鮮磨黑胡椒 適量
蒜茸 4瓣 (切茸)
乾牛至 (Oregano）適量
月桂葉 4-5塊
橄欖油 適量
黃芥辣 適量
麵包糠 4湯匙
乾芫荽 適量
Slow-cook Rack of Lamb with Pear Chutney
Frenched Rack of Lamb (16 bones)
Sea Salt
Ground Pepper
4 Cloves Garlic (minced)
Oregano
4-5 Bay Leaves
Olive Oil
Yellow Mustard
4 tbsp Bread Crumbs
Dried Parsley
1. 羊鞍用海鹽，鮮磨黑胡椒，蒜茸及乾牛至均勻地塗抹表面，放上月桂葉並灑上橄欖油醃好。
Marinate the rack of lamb with sea salt, freshly grounded pepper, minced garlic and dried oregano. Place the bay leaves on top and sprinkle with olive oil.
2. 將羊鞍放入真空袋或密實袋內，盡量壓走多餘的空氣。
Place the lamb in a vacuum sealed bag or a zip-up bag, try to squeeze as much air out of the bag as possible.
3. 鑄鐵鍋煲約1.2公升水至開始冒煙，水有泡泡。關火。
In a cast iron pot, boil 1.2L of water until it steams and bubbles, turn off heat.
4. 注入200毫升冷水令水溫下降。
Add 200ml of cold water to reduce the temperature.
5. 將羊鞍放入水中，確保水能蓋過肉的表面，需要時可放重物壓著。
Place the lamb into the water, making sure that the water can cover the surface of the meat.
6. 蓋上煲蓋，不要再打開。煲用布包著，再放入保溫袋內。
Cover with the lid and do not open it until it's ready. wrap with a cloth and place the whole cast iron pot in the heat keeper.
7. 讓煲在保溫袋內靜置2小時，中途不要打開喔！
Let the pot sits in the heat keeper for 2 hours, do not open it while it's doing the work!
8. 2小時後將羊鞍取出，棄掉月桂葉。在羊鞍表面均勻地塗抹一層黃芥辣。
After 2 hours, take the rack of lamb out from the zip-up bag, discard the bay leave. Smear the surface with a thin layer of mustard.
9. 麵包糠加入2湯匙的橄欖油拌勻。
Meanwhile, add 2 tbsp of olive oil to the bread crumbs and mix well.
10. 將麵包糠灑在塗了黃芥辣的一面，再搖走多餘的碎。在表面灑上一點乾芫荽。
Sprinkle bread crumbs onto the surface with mustard, shake the excess crumbs, add a bit of dried parley on top.
11. 氣炸鍋預熱200ºC，溫度夠的時候將羊架放入烤8分鐘。如用焗爐可試200ºC 10-12分鐘，當然焗爐不同類別，大小或品牌溫度都有所差異，請自行調節。
Preheat Airfryer to 200ºC, cook the lamb for 8 minutes. If you are using an oven, try 200ºC for 10-12 minutes. (As oven's size, type and brand varies in actual temperature, do adjust yourself accordingly)
12. 烤好後等約5分鐘令肉汁吸收才上碟。
Once cooked, let the rack rest for 5 minutes to absorb its own juice, then serve.
另外我這次用了雪梨渣跟一點薑和紅椒粉和蔗糖煮了這個Pear Chutney，跟羊扒一起吃很配呢！不用那麼悶每次也用薄荷啫喱吧。
I made a Pear Chutney with some ginger, paprika and cane sugar as condiment, it compliments the lamb just right, a new variety than the usual mint jelly.
切開來，剛好的熟度，還很juicy，酥脆中帶點微微騷香，實驗很成功呢！
As you can see the cut rack, it's cooked perfectly and tender and juicy inside, while you can enjoy a crispy crust outside.
