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原料
羊腿: 只, 橄榄油: 20g, 蒜泥: 5个, 盐: 少许, 迷迭香: 5g, 蒙特利牛排调料: 7g, 耗油: 1份, 烧烤酱: 1/2份
步骤
1在羊肉上扎些孔,
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2涂抹橄榄油,可以往扎的孔里放进去,
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3其实应该是上下火230°给羊腿上色,(因为是前腿我只烤了10分钟)
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410分钟上色后取出,并将羊腿放凉,PS:为何要放凉?:因为凉的食物才会入味~
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55-6半蒜打成泥,
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6放入橄榄油,迷迭香,
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7橄榄油,蒜泥,迷迭香,加少许盐备用。
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8将调好的备料匀抹在放凉的羊腿上,凉肉会更加吸收味道~
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9用锡纸包住~
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10像这样…
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11用170°上下火烘烤60分钟,让味道充分渗入羊肉,也让羊肉更嫩一些~
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12我烤了45分钟,其实是火用错了,我用了220°的火,所以汤汁有些糊了?
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13左边的是干料里边该有的调味品都有,如果没有可以用盐,孜然,黑胡椒等替代,右边是烧烤酱,随便哪款都可以~
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14先抹干料,再将烧烤酱抹匀,用勺子抹匀~
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15放入烤箱175°,10分钟,调之120°再烤10分钟~这样就会外酥里嫩~
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16耗油1份,烧烤酱1/2份,生蚝兑水,一勺糖,放入1/2烧烤酱,少许盐,淀粉,小火熬制浓稠~
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17汤汁倒在羊肉上,剩余的当粘料吃,
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18完成~!羔羊腿3-4人份~
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小技巧
锡纸包的时候可以下边放些土豆,洋葱,胡萝卜,我是两个人吃,所以就没放~