Ingredients 2: 2 spoons of sweet noodle sauce, curry powder, cumin, chili powder, cumin noodles, salt, sugar, cooking wine

Methods:

1: First, use a sharp knife to clean and control the dry lamb chops anyway, and then pierce a lot of eyelets on both sides (I use a sharp scissors);

2: Spread the ingredient 2 in the lamb chop;

3, onion, ginger and garlic minced and sprinkled in the seasoning;

4, all the seasonings are mixed well, smeared all over the mutton chops and more to the mutton chops to do a little massage;

5, and then the flavor of the mutton chops collected in a plastic bag sealed, and into the refrigerator freshness of the room placed in a day and a night;

6, preheat the oven, the mutton chops wrapped in tinfoil, lay flat on the baking sheet;

7, top and bottom heat 180 degrees bake 50 minutes, open the tinfoil;

8, 200 degrees continue to bake 20 minutes, turn, bake for another 20 minutes;

9, to the surface of the juice to dry, can be removed from the oven.