羊腿的做法教你3种方法来料理羊腿-生活小百科

烩羊腿

4只羊腿（每份1只）
2汤匙橄榄油
4粒蒜瓣，去皮
4 个胡萝卜，切块
4根西芹，切块
1个洋葱，切碎
1瓶干红或白葡萄酒（比如霞多丽或赤霞珠）
1杯水
盐和黑胡椒
10粒胡椒子

烤羊腿

4只羊腿（每份1只）
7汤匙固体黄油
4枝迷迭香
12片新鲜的鼠尾草叶
12粒蒜瓣，未剥皮
2根胡萝卜，去皮切片
1个洋葱，去皮切条
橄榄油
3/4杯干红或白葡萄酒（比如霞多丽或赤霞珠）
盐和黑胡椒

慢炖锅炖羊腿

4只羊腿（每份1只）
1个洋葱，切碎
2 根西芹，切块
2根胡萝卜，切块
3粒蒜瓣，去皮切碎
2杯鸡汤或者蔬菜高汤
1杯干红或白葡萄酒（比如霞多丽或赤霞珠）
1片月桂叶
1茶匙新鲜百里香，切碎
2 汤匙橄榄油
盐和黑胡椒

烩羊腿

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预热烤箱至160℃。
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洗净羊腿，剃去肥肉。先将羊腿洗干净，然后用利刀剃掉部分的大块肥肉。不要将所有看得见的肥肉都割掉，留些油脂能为菜肴增香。
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烧热油锅。在一口大的铸铁锅或任何烤盘里倒入食用油，用中高火加热。充分加热，直到锅里冒出少许油烟。
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将羊腿煎成焦黄色。先将盐和黑胡椒均匀地撒在羊腿上，然后把羊腿放进烧热的油锅煎。三面都要煎黄。每一面需要煎4分钟左右，这样羊腿才能呈现出诱人的焦黄色。
- 不要把羊肉从里到外完全煎熟。煎表面是为了带出羊腿浓郁的香气，而长时间炖煮能让肉质达到软嫩，入口即化的口感。
- 放入羊腿前，锅里的油必须烧热。
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加入蔬菜、胡椒子和葡萄酒。在羊腿周围摆好蔬菜和蒜瓣，然后扔进胡椒子。将酒淋在所有食材上。酒烧开以后，继续加热3分钟。接着在锅里倒水，调低火，将食材快速地煮一下。
- 加酒后煮三分钟能够降低酒精的含量，让酒味不至于太浓。
- 加入锅里的水要将羊腿和蔬菜完全没过。如果食材露出水位线，就继续加水。
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盖上盖子，将锅放进烤箱里加热。如果铸铁锅的锅盖盖不严，就用锡箔纸把锅子严严实实地封起来。将食材烩1个半小时。每30分钟将锅子从烤箱里拿出来一次，翻动羊腿，确保食材受热均匀。
- 一个半小时后，羊腿应该烩得非常软烂了。如果还差些火候，就把锅重新放进烤箱继续加热。每15分钟检查一次，直到羊腿的肉质达到理想的程度。
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过滤汤汁并加热收汁。把烩好的羊腿摆在上菜盘里。接着把汤汁倒在网眼很细的滤勺里，滤出蔬菜，保留液体。把滤过的汤汁倒进小奶锅，用中火加热。加热途中不时搅动，直到液体变得粘稠。
- 把盐和黑胡椒加入酱汁里调味。
- 为了让酱汁更粘稠，你可以加入一茶匙玉米淀粉。
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上菜。把酱汁淋在羊腿上，吃的时候配上烤蔬菜或者土豆泥。每只羊腿刚好够一人享用。

烤羊腿

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将烤箱预热至180摄氏度。
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洗净羊腿，剃去肥肉。先将羊腿洗干净，然后用利刀剃掉部分大块油脂。肥肉不要割掉太多。留些油脂能够为菜肴增香。
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将黄油和香草混合后打碎。将迷迭香的叶子从枝条上摘下来，然后和鼠尾草、黄油一起放进搅拌机中彻底打碎。打好后，撒上足量的盐和黑胡椒调味。
- 如果你喜欢百里香，就取两枝百里香，摘下叶子和黄油以及其它香草一起打碎。
- 迷迭香或者鼠尾草的量可以按口味酌情增加。
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将羊腿割开一个小口袋。在羊腿骨的断面处插入一把锋利的刀，将羊肉和骨头略微分开。把手指放进割开的洞里，撑开一个小口袋。每只羊腿都用相同的方法处理。
- 不要将肉和骨头完全分离。只要割开一个小口袋就足够了。
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将黄油和香草的混合物塞到口袋里。舀一勺馅料填入羊腿里。注意，勺子要伸到口袋的深处。烤羊腿时，随着黄油熔化，香草的味道会由内而外地渗入羊肉。
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给羊腿码味。在羊腿表面淋些橄榄油，撒上盐和黑胡椒粉，按摩入味。
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把每只羊腿放在折好的锡箔纸上。撕下四张大的锡箔纸，对折。拿一只羊腿放在锡箔纸中间。羊腿要立起来，骨头朝上。把羊腿周围的锡箔纸竖起来围住羊腿。此时，羊腿就像放在锡箔纸做成的碗里。
- 锡箔纸如果不够多就会被撕破。羊腿必须用足量的锡箔纸从头到尾裹好后再放进烤箱。
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在羊肉口袋里加入蔬菜。将蔬菜和蒜瓣平均分成四份，也塞进割开的口袋里。最后，把酒也等量倒入每只口袋里。
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封口。将包裹骨头的锡箔纸拧紧，这样每只口袋的开口就封严实了。为了避免加热过程中汁液滴得到处都是，羊腿要放在在烤盘烤。
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烤羊腿。把烤盘放进烤箱里烤2个半小时。时间一到就检查羊肉是否烤软；如果不满意，就把羊腿放回烤箱再烤几分钟。
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上菜。每个盘子上摆放一只羊腿。只要打开面前的锡箔纸，你就能享用里面的美味了。烤羊腿可搭配蔬菜、土豆和沙拉一起吃。

慢炖锅炖羊腿

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在慢炖锅里放入蔬菜、香草和高汤。将蔬菜、大蒜、月桂叶、百里香以及鸡汤都放进慢炖锅。接着，将食材和香料搅匀。
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烧热油锅。在平底锅里倒入橄榄油，开中高火加热平底锅。油刚开始冒烟时就关火。橄榄油容易烧焦，所以加热的时间不宜过长。
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煎羊腿。先用盐和黑胡椒粉给羊腿调味，然后将羊腿放在油锅里。羊腿的三面都要煎到焦黄，每面煎4分钟。不要将羊腿彻底煎熟，只要把表面煎黄，带出羊肉浓郁的香味就可以了。
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把羊腿放入慢炖锅。羊腿要骨头朝上，放在蔬菜、香草和高汤中间。先别把煎羊腿的锅从灶台上移开，因为锅里的油还有用处。
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在肉油里加入葡萄酒。把一杯葡萄酒倒进热锅里，小火慢慢烧开。用木头勺子或者锅铲把粘在锅子底部咖啡色的肉渣刮下来。加热一分钟后，把平底锅里的葡萄酒倒进慢炖锅。
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盖上锅盖，开始炖羊腿。按照慢炖锅的使用说明用高火炖6个小时。如果羊肉用叉子一戳就烂，说明羊腿已经炖好了。
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上菜。每个盘子里放上一只羊腿，再舀些蔬菜葡萄酒汤汁淋在羊腿上。吃的时候配上土豆、蔬菜和米饭。