As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text in Chinese to English:
“Let the butcher extract as much fat as possible from the lamb meat. This will help keep the friction refreshing. Source: Martha Stewart Living, March 2000. Ingredients: 1 medium shallot, peeled and chopped, 4 cloves garlic, peeled, 2 teaspoons Dijon mustard, 4 tablespoons olive oil, 1 1/2 cups fresh mint leaves (without stems), salt and freshly ground black pepper, 1 1/2 racks of lamb (about 1 3/4 pounds). Directions: 1. Preheat the oven to 475 degrees. In the bowl of a food processor, combine the shallot, garlic, mustard, 3 tablespoons of olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside. 2. Heat a large enough cast-iron skillet to accommodate half a rack of ribs over medium-high heat. Add the remaining tablespoon of olive oil. Season the lamb with salt and pepper, and place it in the skillet, fat side down. Sear the meat on both sides until browned, 4 to 5 minutes. Remove the skillet from the heat and transfer the lamb to a clean surface. 3. Spread the reserved mint paste on the meaty side of the lamb, then place the lamb in a shallow roasting pan. Transfer to the oven and roast until the lamb is medium-rare, or until the internal temperature reaches 130 degrees. 18 to 22 minutes. Remove from the oven and let the lamb rest for 5 to 10 minutes before slicing. Slice between the bones and serve.”
27.04.2023 @ 06:25
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text in Chinese to English:
“Let the butcher extract as much fat as possible from the lamb meat. This will help keep the friction refreshing. Source: Martha Stewart Living, March 2000. Ingredients: 1 medium shallot, peeled and chopped, 4 cloves garlic, peeled, 2 teaspoons Dijon mustard, 4 tablespoons olive oil, 1 1/2 cups fresh mint leaves (without stems), salt and freshly ground black pepper, 1 1/2 racks of lamb (about 1 3/4 pounds). Directions: 1. Preheat the oven to 475 degrees. In the bowl of a food processor, combine the shallot, garlic, mustard, 3 tablespoons of olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside. 2. Heat a large enough cast-iron skillet to accommodate half a rack of ribs over medium-high heat. Add the remaining tablespoon of olive oil. Season the lamb with salt and pepper, and place it in the skillet, fat side down. Sear the meat on both sides until browned, 4 to 5 minutes. Remove the skillet from the heat and transfer the lamb to a clean surface. 3. Spread the reserved mint paste on the meaty side of the lamb, then place the lamb in a shallow roasting pan. Transfer to the oven and roast until the lamb is medium-rare, or until the internal temperature reaches 130 degrees. 18 to 22 minutes. Remove from the oven and let the lamb rest for 5 to 10 minutes before slicing. Slice between the bones and serve.”