享用肉質鮮美的烤羊肩，配上清爽的希臘沙拉。 這是一頓令人滿足的美味佳餚！
產品：
準備時間：10 分鐘 烹調時間：40 分鐘 供食用： 4
材料：
1 隻羊肩肉，開邊
1 顆檸檬的汁
1 大匙乾牛至
4 個熟番茄，切塊
2 根黎巴嫩黃瓜，切塊
12 顆卡拉馬塔橄欖
100 克切塊的羊乳酪
4 湯匙特級初榨橄欖油
1 茶匙紅酒醋
10 片薄荷葉，切碎
製作說明：
將燒烤爐預熱至高溫。 在羊肩肉表面切幾個小口。 將檸檬汁和乾牛至塗抹在羊肉上。 用鹽和胡椒調味。
將羊肉放在烤架上，單面烤 15 分鐘。 翻面後再烤 15 分鐘。 蓋上錫箔紙，靜置 10 分鐘。
同時，在碗中加入番茄、小黃瓜、卡拉馬塔橄欖、羊乳酪、特級初榨橄欖油、紅酒醋和切碎的薄荷葉。 攪拌均勻。
將靜置的羊肩肉切片，並配上希臘沙拉。
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烤羊肩配希臘沙律食譜
準備時間：
10分鐘
烹調時間：
40分鐘
總耗時：
50分鐘
供食用：
4人份
材料：
- 1 butterflied lamb shoulder
- Juice of 1 lemon
- 1 tbsp dried oregano
- 4 ripe tomatoes, cut into chunks
- 2 Lebanese cucumbers, cut into chunks
- 12 kalamata olives
- 100g feta cheese, cubed
- 4 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 10 mint leaves, finely chopped
製作說明：
- Preheat the barbecue to high heat. Make small incisions on the surface of the lamb shoulder. Rub the lemon juice and dried oregano into the lamb. Season with salt and pepper.
- Place the lamb on the barbecue and cook for 15 minutes on one side. Flip it over and cook for an additional 15 minutes. Cover loosely with foil and let it rest for 10 minutes.
- Meanwhile, in a bowl, combine the tomatoes, cucumbers, kalamata olives, feta cheese, extra virgin olive oil, red wine vinegar, and chopped mint leaves. Toss to combine.
- Slice the rested lamb shoulder and serve it with the Greek salad on the side.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.