French lamb chops can be cut without cutting or separately.

About 20 pieces of raw and unbaked California almonds 1.

Appropriate amount of sea salt

Appropriate amount of black pepper

California almond powder: honey: dijon mustard sauce: cumin 4: 2: 2: 1

How to roast lamb chops with crispy skin?

1. Pickled lamb chops

Sprinkle a layer of sea salt and black pepper evenly on both sides of lamb chops, massage gently, then cover with plastic wrap and marinate in the refrigerator overnight.

process raw material

Put California almonds in clean water, boil, turn off the fire and soak for 10 minute. This method can kill two birds with one stone: it can easily peel off the nuts and remove their slight astringency, and it can also add some humidity to the nuts that are easy to paste, otherwise it can't stand baking in the oven for a long time. Peel California almonds and chop them for later use.

Make batter

Before making batter, take out the lamb chops frozen in the refrigerator, cover them with plastic wrap and leave them at room temperature for more than half an hour. Touch them and feel that the lamb chops have returned to room temperature before starting to operate. Mix almond powder, honey and Dijon mustard sauce evenly in proportion, and the consistency is as shown in the figure. Weight? Mix more lamb chops when they are big, and less when they are small. We have been pursuing the same weight of sauce and ingredients, and the same weight of dumpling skin and dumpling stuffing. If it really doesn't agree ... pour it out ... be careful to stir it as evenly as possible without dry powder.

panada

Spread the batter evenly on the lamb chops and sprinkle with California almonds. Broken nuts stick to the surface easily because of the viscosity of batter. In addition, if you are worried that the bones of the lamb chops will not look good when they are baked black, you can also wrap the little jiojio in tin foil.

5. Roast lamb chops

After the oven is preheated to 180 degrees, put the sheep in the middle layer of the oven and bake for 10 minutes. Roast at 120℃ for 20 minutes, and finally at 180℃ for 20 minutes. Don't take out the lamb chops halfway. The temperature and duration of roasting are related to the temperature of everyone's oven and the size of lamb chops. Take the size and roasting time of the lamb chops I use as an example. After roasting, take out the lamb chop, let it stand for 10 minutes, and then cut it. The innermost meat is Nununun's. Standing for a while after barbecue can lock the gravy just like frying steak. However, if it is a single lamb chop, it is estimated that it will take 180 degrees 10 minutes, 120 degrees 10 minutes, and then 180 degrees 10 minutes.

skill

1. There are only two ways to make large pieces of meat easy to taste: either increase the amount of seasoning or extend the curing time. For uncut lamb chops, the latter method is definitely better. Marinate for at least 8 hours to ensure the taste is sufficient. Of course, if the taste is heavy, you can also slightly increase the amount of salt and black pepper.

2. The most convenient standard to judge whether the whole lamb chop is cooked is the thermometer probe. Without this equipment, poking the outermost layer of meat by hand is slightly hard but elastic. Then stick a fruit knife into the meat in the middle to see if it will bring blood out.

:-| Homemade Granola

Raw materials:

Oat 100g, considering the taste, this formula is recommended to choose "fast-cooked oats";

California almond 60g；;

25g of dried fruit, I usually use cranberries.

40 ml of olive oil, or 36 grams;

Freshly ground sea salt 1 pinch, cinnamon powder 1 pinch;

1 vanilla pod, cut open with a knife and take vanilla seeds for later use.

Steps:

Chop California almonds slightly, don't peel them. Mix all the materials, and pay special attention to make sugar and oil evenly wrapped in all the materials: spread it on tin foil or oil paper, put the remaining vanilla pods on it, and put it in the oven preheated to 150 degrees for 20 minutes. Wait until it is completely cold before eating. Crispy ~? Eat it directly or with yogurt. After baking, you can throw away the vanilla pods or put them in a jar with nuts. The fragrance is lasting and smells good ~?

:-| almond milk

Raw materials:

About 30 almonds in California;

Mineral water 300ml.

Steps:

Cook California almonds, peel them as above, then add mineral water and mix well with a blender. Colour it milk. 30 almonds with 300 ml of water is the right concentration for me. Too little light, too tired. With the basic almond milk, of course, you can also use milk as the base material to make different drinks. As for the benefits of almond milk, in addition to being suitable for vegetarians, there are also some data comparisons on foreign websites, which will be lower in carbohydrate and sugar than rice milk, milk and soybean milk. People in need may wish to have a try.