Ingredients:

Lamb Cutlets x 6 pcs

Marination:

Olive Oil, Crushed Garlic, Rosemary, Black Pepper

Sauce:

Sugar x 1 tbsp

Barbecue Sauce x 3 tbsp

Tomato sauce x 3 tbsp

Sweet Chili Sauce x 1 tbsp

Oyster Sauce x 1/2 tbsp

Worcestershire Sauce x 1 tsp

Red Wine x 3 tbsp

Method:

Wash and clean the lamb cutlets, marinate for 1 hour.

Heat up HappyCall double pan for 1 minute. Place the lamb cutlets into the pan. Close lid. Medium low heat (120 °C) for 4 minutes.

Flip the pan and continue with medium low heat for 3 minutes.

Flip the pan again. Open lid and pour in sauces. Another 2 minutes on medium low heat.

材料:

羊仔骨 x 6 片

腌料:

橄榄油、蒜泥、迷迭香、黑胡椒

酱料:

糖 1 汤匙

烤肉酱 3 汤匙

番茄酱 2 汤匙

甜辣椒酱 1 汤匙

蚝油 半汤匙

辣酱油 1 茶匙

红酒 3 汤匙

做法:

把羊仔骨洗净,用腌料腌1小时。

双面锅热锅 1 分钟,放入羊仔骨,盖子盖上,用中小火煎 4 分钟。

翻面,继续中小火煎 3 分钟。

翻面,加入所有酱汁,继续中小火煎 2 分钟。

September 30, 2020 — Joshua Ong
Tags: Double Pan