materials?

cut the sheep into 8 pieces

cumin powder

salt

a spoonful of salad oil

a packet of marinade (thirteen spices or whatever)

Lee Kum Kee barbecue sauce (or honey or barbecued pork sauce), two spoonfuls

potatoes, three small

purple onions and 1 small

mushrooms 11. P > How to

spread the first 1 packets of garlic (cumin, pepper, spiced powder, salt and pepper, whatever) and bake the lamb chops?

Thaw the lamb in small pieces, put it at room temperature, mix well with barbecue sauce, marinade bag, salt, salad oil and cumin powder, and set aside.

Peel the potatoes and cut into pieces, cut the mushrooms in half, shred the onions, break the garlic into pieces without peeling, and put them into a cured meat basin. Stir well.

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Cover the cured meat basin with plastic wrap. Cover the bottom of the baking tray with tin foil, brush it with a layer of oil

all the vegetables are laid on the bottom, spread the lamb chops on the vegetables, cover the baking tray with tin foil, seal it (this step is to make the lamb chops cook), put it in the oven, and bake it in the middle layer for 31 minutes (I can exhaust the air, even if I don't open it)

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Leave the vegetable tray in the middle layer and take out the lamb chops. At 221-231 degrees, bake for 5-8 minutes (this step is to force out the fat of the lamb chops, and the surface is zoomed and colored to lock them fresh)

Turn over, sprinkle the other half with seasoning powder, and bake for about 5 minutes.