【食譜】家傳香煎羊排

薑切粗絲，羊排洗淨擦乾，切除多餘的肥肉，平底鍋中火熱油，薑絲爆香，轉大火放入羊排，切勿擠在一起，免得油溫降低，肉出水就容易老了。切勿蓋鍋。煎三四分後換面續煎，看各人喜愛半熟或七八分熟，起鍋前再灑鹽，免得肉汁流出。

1.原則，鍋大熱後才可以放羊排，sear up one side first.
2. Don’t crowd the land chops.
3. Salt very last.
4. 一面三至四分，正常厚度。如羊排邊緣有筋膜，切記切一小刀，免得羊排縮緊。
5. 如事先準備mushroom, quick fry them after you dish the lamb chops, the mash room will absorbable the pen juice, tasted better than anything.