烤羊腿與培根隨便什麼形狀麵 Roast Lamb with Smokey Bacon Pasta

我覺得, 寫這食譜的人很貼心, 很多小事都寫了進去. 雖然很落落長很多細節要跟, 需要的鬼東西又多, 但是其實煮過一次之後就覺得也不會很龜毛了, 連我這白痴做出來的都讓人贊不絕口. 雖然在做的時候我一直在罵十八幹麻挑了一個我看的會頭昏的, 這樣子說好像我頭昏點很低, 不過也沒錯.

可是, 又好吃捏, 那...那就來吧...

Roast Lamb with Smokey Bacon Pasta 烤羊腿與培根義大利(隨便什麼形狀)麵

1. 450g boneless leg of lamb roasting joint 去骨羊腿肉
2. 125g smoked bacon, cut into strips 培根切小塊
3. 150ml red wine
4. 350g tomato passata with chilli 番茄醬汁, 有辣椒的好, 無辣的也無所謂
5. 600ml hot stock (chicken or veg) 雞或蔬菜高湯
6. 300g dried pasta 隨便什麼形狀都可以, 螺絲啊, 貝殼啊, 蝴蝶結啊青菜啦
7. 5 pieces of sun-dried tomatoes, cut into strips 日曬番茄, 切成條
8. 1 tbsp capers, rinsed 酸豆? (照片左下有顆範例)
9. 1 tsp golden caster sugar
10. 150g chargrilled artichokes in oil, drained 已經煮好的朝鮮薊一罐一罐的通常是放在橄欖油裡面, 把油到掉
11. Parsley 洋香菜

• Preheat the oven to 200C. Put the lamb and bacon in a deep roasting tin just large enough to hold the lamb. Fry on the hob over a high heat for 5 min or until the lamb is brown all over and the bacon is beginning to crisp.
• Remove the lamb and put to one side. Stir the wine into the tin (it should bubble immediately). Scrape the tin to loosen any crusty bits, then bubble the wine until half has evaporated. Stir in all remaining ingredients except the artichokes.
• Position the pasta in the middle of the roasting tin, cover it with foil. Place the lamb on a rack over the foil. Transfer to the oven, cook for about 50 min. The high temperature keeps the liquid bubbling and cooks the pasta. If the sauce reduces too much, stir in a little extra water or stock. Stir in the drained artichokes 5 min before the end of the cooking time.
• Transfer the lamb to a board. Slice the lamb and serve on top of the pasta, garnished with the parsley.

• 烤箱預熱200度C. 把羊腿和培根放到一個大小適中的深烤盤. 把烤盤當平底鍋煎煎羊肉和培根, 等羊肉都有顏色了拿出來放一邊.
• 培根加酒繼續炒, 邊炒邊刮黏在烤盤的肉屑, 煮到酒剩一半. 加入4-9攪一攪.
• 用錫箔紙把麵蓋好，擺上鐵架，把羊肉放在鐵架上, 烤50分鐘. 如果烤到一半太乾那就在加點水或是高湯. 烤好五分鐘前把10加進去, 攪攪繼續烤.
• 烤好就切羊肉撈麵麵灑香菜. 吃.

照片出自於此

如果家裡有上面那種烤盤那就萬歲, 如果沒有, 那直接放在錫箔紙上也無所謂.

老實說, 我是有先把客人給餓個幾個小時才給她們東西吃. 所以...也非常有可能是因為飢不擇食所以全部吃光光...那個誰誰誰去試試看好了...