2. Wash the fresh lamb chops, blanch them in a cold water pot, skim off the floating foam, add onions, ginger slices and salt, and cook for 40 minutes.

3. Then take it out to cool. Preheat in the oven to 250℃ and bake for 20 minutes. Mix cumin, cooked white sesame and sesame oil, and add a little maltose to brighten and enhance the color.

4. Brush the sauce on the surface of the lamb chop when it is almost cooked, then put it back in the oven until the sauce bubbles, adjust it to 180℃ and continue baking for five minutes. The crispy and juicy roast lamb chops are ready.