Ingredients ?
Lamb chops (Chinese split, similar to ribs) one large piece
Whole peppercorns & allspice leaves a small handful
Potatoes 2
Seasoning
Cumin 1:
Capsicum :1:
Crushed Black Pepper :1:
Garlic :1:
Sesame Seeds :1:
Bean paste :1:
Soy sauce moderate amount
Chinese grilled lamb chops ?
Most of the lamb chops that are available in the general buying environment in China are the Chinese-style split lamb chops, the piece that looks like "ribs". One end is attached to a brittle bone, and the other end is pure meat. This type of cut is not as nice as French cut lamb chops, but there are two advantages, first, the price is cheap, Chinese lamb chops average price of 26-30 yuan a pound, while the French cut lamb chops at least 100% 2B a pound; second, the bone is balanced, easy to taste, a mouthful of four kinds of taste, but also more suitable for Chinese barbecue lamb chops.
Cold water under the lamb chops and aromatic leaves, black pepper. Bring to a boil over high heat, skim off the foam, and then simmer on low heat for one hour. It takes a bit longer, but you end up with a great lamb stock and the lamb chops themselves are still tender and juicy. The advantage of this step is that you get a pot of fresh lamb soup that is great to save for noodles or boiling turnips. (You can also pressure cook the lamb chops for 15-20 minutes, which will half-cook them and shorten the cooking time, but you'll also lose some of the moisture, for those who don't have much time.)
Mix the seasonings in the ingredients except soy sauce thought evenly.
Add enough soy sauce to make a paste, seasoning sauce is ready.
Spread evenly onto the lamb chops and massage with your hands to get the flavor more fully into the lamb chops.
Cut the potatoes into cubes, toss them with the seasoning sauce and place them under the lamb chops. This way the juices from the lamb chops as they roast will slowly moisturize the potatoes and give them a fuller flavor.
Cover with tinfoil and bake at 170 degrees for about an hour. This is the only way to ensure that the skin is not burnt and the inside is juicy, and in the last ten minutes the tinfoil will be removed to collect the juice.