Lamb chop 7 pieces of black pepper salt cumin powder pepper salt vegetable oil garlic 4 pieces of carrot 1 piece.

First, prepare the lamb chops. Lamb chops bought in supermarkets are usually frozen. Take it out early and thaw naturally. Generally, lamb chops are fatty. At this time, some people will cut off the fatty side, but our family doesn't care about the taste of mutton and prefers it, so I didn't remove it. If you are afraid of oil and coquettish, I think you can try to get rid of it.

Second, prepare garlic and carrots, which actually only use a little bit in the picture. Radish can remove the smell of mutton, which is the conclusion that mutton in braised lake in my hometown is added with radish ~

3. Cut carrots and garlic and chop them up ~ The green one is the dried celery at home, just sprinkle a little, no need ~

Fourth, prepare seasoning. Speaking of coarse salt and freshly ground black pepper, but there is no ... then use ordinary salt and black pepper, not to mention mutton and cumin, but there is no cumin in western food, I mix it ~ ~

5. Spread chopped garlic and carrots on the lamb chops, put a lot of salt and black pepper, not too much cumin. Finally, sprinkle a little oil on the lamb chops and spread it evenly ~ Look, other recipes are olive oil, and there is no stock at home, so I use tea oil. I don't think the difference should be too big. Cover it with plastic wrap. I pickled it all night. If it is too late, I think it will take at least 6 hours if it is a whole piece. If it is too late, cut it first and then marinate it to shorten the time.

6. After pickling, wet the pot with a little oil. If you use more oil before pickling, you can also use no oil.

Seven, pay attention to each side to fry until it changes color, so that the gravy can be sealed in the meat and will not be lost when roasting.

8. Preheat the oven to 170 to 190 degrees. According to the size of your oven and meat, you can wrap tin foil on your bones to prevent it from getting too dark. Bake in the oven for 35 minutes. I bought this lamb chop and divided it into two pieces. I took the exam at 180 degrees for 35 minutes. If the meat is longer, the temperature will be slightly lower and the time will be longer. It's almost cooked after baking. I took a baking tray below, because there would be sheep oil dripping down! And sheep oil will be useful in the future!

Don't cut it in a hurry after baking, and then cut it in about ten minutes. This is also very cool!

Ten, after cutting, take out the sheep oil just received. If the meat is not marinated enough, you can add some salt and pepper to the oil or salt and pepper, and then pour it on the cut lamb chops, not too much, it will be salty!