蜜汁羊扒法国面包Lamb Tenderloin Baguette in Rock Sugar Honey Sauce

羊肉用盐和黑胡椒粉腌好，放置一旁。Season lamb tenderloin pieces with salt and coarse ground black pepper. Set aside.

把牛油和橄榄油放入平底锅里中火煮热，然后加入葱头茸和蒜茸炒至香。Heat butter and olive oil in a skillet pan over medium heat. Add shallots and garlic. Sauté until aromatic.

加入羊肉，炒至转色。Add tenderloin pieces and stir-fry well.

倒入家乐冰花蜜汁酱，炒匀。加入洋葱及其余调味料。Add KNORR Rock Sugar Honey Sauce. Stir well to incorporate ingredients. Add in onions and remaining seasonings, stir well to combine.

把灯笼椒、蘑菇及指天椒加入，大火炒至香后盛出。Mix in all capsicums, button mushrooms and bird’s eye chilies. Fry briskly until aromatic. Dish out and put aside.

用牛油涂法国面包，然后撒上黑胡椒粉，再煎至微黄，盛出配蜜汁羊扒吃。Spread some butter on cut French loaf slices. Sprinkle over with coarse ground black pepper. Heat a saucepan and panfry until lightly golden, serve with lamb dish.