HERE’S WHAT YOU NEED     A whole piece of lamb chops        Salt 12g        Cumin powder 10g         Papr...

How To Make The Delicious Roasted Lamb Chops How To Make The Delicious Roasted Lamb Chops

How To Make The Delicious Roasted Lamb Chops . Today, we'll introduce you howe to Make The Delicious Roasted Lamb Chops.

How To Make The Delicious Roasted Lamb Chops

How To Make The Delicious Roasted Lamb Chops



HERE’S WHAT YOU NEED   

A whole piece of lamb chops  
  
Salt 12g  
  
Cumin powder 10g   
  
Paprika 5-10g  
  
Egg white 2  
  
White onion 1/2  

  
HERE’S HOW TO DO   
  
  1. 1. Wash the lamb chops and dry the water with kitchen paper.  

  1. 2. Half an onion, diced. Make them in a paste with a cooking machine. Add 2 egg white, salt paprika and Cumin powder, mix them well.  

  1. 3. Put the lamb chops into a big fresh-keeping bag, decant the sauce in step 1 paste in it. Bundle the bag tightly and knead with your hands lightly, so that the sauce is evenly wrapped in the lamb chops, pickle it 30m.  

  1. 4. Pave the Tinfoil on the ovenware, take out the marinated lamb chops and place the meaty side up.  

  1. 5. Put it in the middle layer of the oven that has been fully preheated.
  2.    
  1. 6. Take it out 2 hours later, open the tin foil and turn it over, raise the temperature to 250 degrees at the same time, and then put it back into the oven.   This side is too thin to be baked for a long time, otherwise, it will be burnt, 5 minutes is enough. Remove it again and turn it over for the last time. Brush the surface with some oil. This side is thicker and bakes for 15 minutes. When the surface becomes a little brown, it’s done.  










TIPS:  
  
1. A good quality lamb chops are delicious even without too much seasoning. They don’t need to be marinated for one day or half a day, it tastes already very good, and needn’t dip.  

2. It is necessary to wrap the tin foil first, and finally, open the high fire to dry the surface.  Tender with a crispy crust is my favorite taste.  
If you like the surface to be tenderer, cook less for a while with the high fire, because it has been cooked for the first two hours.  












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