2. Take out, dry, melt the Orleans marinade, soak it in lamb chops and marinate it 1 night (if it is cold in winter, if the first step is: take the sheep out of the pot and blanch it, boil the water and remove the floating foam on the surface with a spoon! Then put the chopped green onion in the pot, cover it and cook for 40 minutes! Prepare the lamb chops with oil, clean them first, add water and cold water to the pot, and cook the lamb chops with fire. When cooking, skim the foam in the pot until it is completely skimmed, and take out the lamb chops for later use. Fried, the same operation, if it is baked, it is also baked at a high temperature of more than 200 degrees, the surface is cooked quickly, and the low-temperature slow fire barbecue will get old. But mutton is thinner, unlike pork belly, which is heavier in fat. If the mutton is roasted directly, you don't need to put it in the refrigerator);
3. Cut off twice the length of tin foil, put in the pickled sheep, and then fold the lid; Wash the roast lamb chops wrapped in tin foil first, wipe off the water with kitchen paper, prick some eyes with sharp tools, cook them thoroughly with cooking wine and a spoonful, and then remove the tin foil to bake off the excess water on the surface. If appropriate, you can brush a little oil skin to make them brittle. I usually do this at home. After cleaning the lamb chops, marinate them with onion, cumin powder, pepper powder and salt for half an hour.
2. Clean the surface of lamb chops and put them in a baking tray. Before herding sheep, soak them in clear water until there is no blood, change the water several times in the middle, and then marinate them with various seasonings for half an hour. In addition, the temperature of the oven should be set reasonably. The optimum temperature is 200 degrees, tin 3, oven preheating is 230 degrees, and lamb chops are roasted for 30 minutes.