On the winter weekend, I made roast lamb chops for my family. The skin is crisp and juicy. Just to make sure the meat is not firewood.

This weekend, I will improve food and roast lamb chops for my family. This is a recipe kept by my family. Especially in winter, we have to do some barbecues on weekends. If it is colder than winter, I have to eat more meat! I feel that the meat is really baked, which is more satisfying and delicious than other eating methods. The barbecue method is different every week. The roast lamb chops made this week are very popular with family members!

Roast lamb chops are more satisfying than roast leg of lamb, probably because they are fat and thin, and they are more enjoyable to eat. But because I am a little fat, I can't eat it all the time, so I have to roast it in different ways every week, such as roast chicken, roast duck, roasted pork belly and plum meat. Pork is expensive now, and there are more roast sheep. Our lamb chops are 35kg, where do you have any money? Welcome to leave a message to share!

I have a lot of experience in roast lamb chops. I'll cook them in my way. They won't get congested or dry. The meat is stuffed with firewood, and the grilled lamb chops will definitely be tender, juicy and crispy. In the process, I wrote down the specific methods in detail, and friends who want to learn to do it will definitely do it!

Oh, look over here. The gravy is rich, but the meat is not firewood. It's really delicious and very satisfying. If you are greedy, try it!

Ingredients required: 2.5 kg of lamb chops, 6 g of salt, 20 g of soy sauce, 20 g of oyster sauce, 20 g of ginger, 80 g of dried onion, and appropriate amount of Chili powder for barbecue.

Production process:

1 Wash the lamb chops first, dry the water with kitchen paper, and then pierce some holes on both sides of the lamb chops with a sharp knife to better marinate them.

Then sprinkle 3 grams of salt on both sides. My lamb chops weigh 2.5 Jin. I used 6 grams of salt. If your lamb chops are big or small, you should consider increasing or decreasing the amount of salt, depending on your personal taste.

Put on gloves and massage back and forth for a few minutes. Gloves are also worn to prevent the hands from smelling for a while. Pay attention to rubbing salt in the hole just pierced to avoid meat thickness.

Then sprinkle 10g soy sauce on both sides, and put some soy sauce in the heavier color.

5 Squeeze on both sides 10g oyster sauce.

6 Sprinkle chopped shallots. I use onions. If not, you can use onions.

Finally, sprinkle 20g shredded ginger and massage on both sides for five minutes. Be patient, more massage will be more delicious.

Cover with plastic wrap and marinate for three hours, during which you can continue to massage several times. If the physical heating is too good, it can be pickled in the shade.

Marinate for three hours, pick out the dried onion and ginger of the marinated lamb chops, only put the sheep on the paved tin foil, put two pieces of tin foil in a cross, and leave more for later folding. (Remember to preheat the oven in advance, 220 degrees. )

10 Lamb chop with some barbecue ingredients. Because some people in my family don't eat spicy food, I didn't put Chili powder in this step. If your family eats spicy food, I will put some Chili powder in this step.

1 1 Then wrap the tin foil, pinch it tightly, and try not to run out of gas.

12 Put the wrapped sheep on a baking tray, and bake them in an oven preheated at 220 degrees for 40 minutes at intervals.

13 After baking for 40 minutes, take out the baking tray from the oven. Open the tin foil and be careful not to burn your hands. Plenty of steam. Take out the sheep and put them on a baking tray with a baking net, let the lamb chops hang overhead and sprinkle some barbecue materials and Chili powder. Pepper powder can be sprinkled on half the area and the other half can be given to people who don't eat spicy food.

14 put it back in the oven and bake it at 200 degrees for half an hour. The main purpose of this roasting is to color and roast the oil in the lamb chops. The skin will be a little crispy when you eat it, and the oil in the lamb chops will not be greasy when baked. The reason for lowering the temperature is that Chili powder is easy to paste.

15 Take out the baking tray in time after baking. My Chili powder is a little burnt, because there is no next layer, so everyone should pay attention to the next layer when putting it in the oven for the second time.

16 cut the roast leg of lamb on the chopping board and put it on the platter to eat! You can also enlarge the plate and serve it on the table, and cut it more boldly while eating.

Tip: It must be noted that the first roasting is for roasting, in order to preserve the juice. The meat is too tender to burn wood. The second baking is to force out a lot of sheep oil and color the pastry, so be sure to pay attention to the crust. It doesn't hurt to observe often!