新高考英语时文阅读高一专版特训(含答案解析及原文翻译)

新高考英语时文阅读高一专版特训（含答案解析及原文翻译）

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Switch up the mealtime routine with lamb, a delicious, healthy alternative to chicken or beef.

We ustralians love lamb. Relatively easy to cook, lamb is succulent and moist when prepared properly and marries well with different flavors and fresh produce. And lamb can really hold its own with spices. While rosemary is a classic seasoning for lamb, oregano and the Moroccan spice harissa are equally great counterparts to pair with different cuts.

When shopping for lamb, look at the color of the meat, which should be rosy. Avoid any cuts

with a brownish tinge. The fat should be creamy white and firm and dry to the touch. It is important to buy the cut suitable for the recipe you have in mind.

During preparation, grilling, broiling, and roasting meat tends to reduce fat; frying anything

is less healthy. Overcooking is the most fatal mistake home chefs make. Dry meat is a buzzkill. Break out your meat thermometer —the perfect temperature for medium rare doneness is 130F.

Always allow the meat to rest after cooking and before serving —30 minutes for a leg of lamb; those precious juices keep the meat moist.

I balance the richness of lamb with fresh seasonal vegetables like fresh peas or a side salad. Roasted Leg of Lamb Encased in Rosemary makes a great presentation at a holiday or dinner party.

Simple and light,Arugula and Shallot Salad is the perfect companion to roasted lamb.

Roasted Leg of Lamb Encased in Rosemary

(Makes 10 servings)

●20 large branches fresh long-stemmed rosemary

●1 4 ½-pound semi-boneless leg of lamb (hip bone removed)

●2 tablespoons olive oil, divided

●4 garlic cloves, finely chopped

●2 tablespoons finely grated lemon zest

●9 24-inch-long strands of kitchen twine

Fresh Mint Sauce:

●1 cup (not packed) fresh mint leaves

●1/2 cup red wine vinegar

●1/2 cup water

●2 tablespoons raw sugar

1. What shouldn’t fresh lamb look like?

A. The color of the meat should be rosy.

B. The fat should be creamy white.

C. The fat should be firm and dry to the touch.

D. Its cuts should be with a brownish tinge.

2. What mistakes professional chefs usually don't make?

A. Broiling lamb.

B. Overcooking lamb.

C. Grilling lamb.

D. Frying lamb.

3. What kind of food does the author usually use to balance the richness of mutton?

A. Dessert.

B. Fresh meat.

C. Pepper.

D. Vegetables or salad.

4. Where is this passage most likely from?