Ingredients: 1 rack of lamb ribs.

Accessories: 100 grams of soy sauce, 50 grams of cooking wine, 150 grams of onions, 2.5 grams of pepper noodles, 1.5 grams of cumin powder, 5 grams of Sichuan peppercorns, 5 grams of MSG, 1 egg, and 25 grams of flour. Production method:

(1) Use fresh lamb ribs and trim the edges to make the ribs neat. Put the ribs into a pot of boiling water, blanch them, remove them, wash them with clean water to remove any blood stains, and drain off the water.

(2) Pour water into the pot, add soy sauce, pepper noodles, Sichuan peppercorns, cooking wine, cumin and chopped green onions, then add the lamb ribs. After boiling over high heat, switch to low heat and cook until cooked.

(3) Put the cooked lamb chops into the pot, drain off the soup, and let them dry for a while. Crack the eggs into a bowl, add flour, make a thin paste, and apply it on the cooked lamb ribs.

(4) Put the battered lamb ribs into the baking pan, put them into the oven, and bake for about 20 minutes. After taking it out, put it on a plate, sprinkle with cumin powder, and it is the finished product. Bring a knife with you when serving, cut and eat.

New Zealand French style lamb chops, 8 bones, one piece, salt, 1 tsp red wine, 20ml, light soy sauce, 15ml, barbecue sauce, 1 tsp honey, 1 tsp rosemary, some olive oil, 20ml

Method

1. New Zealand French style lamb chops, defrost in the refrigerator one night in advance. Pour off the blood, wipe it clean with kitchen paper, apply sea salt on the surface, sides and back, and brush each side with olive oil. Marinate for 10 minutes. Heat an empty pan, add 2 tablespoons of oil, and fry the meaty side of the lamb chops for 1 minute. After the surface changes color, fry the upright side and both sides of the lamb chops. Use a spoon to pour hot oil on the recessed side, about 7 or 8 times. Turn off the heat and let the lamb chops cool down on the plate.

2. Put the seasonings except salt and oil in a bowl and mix thoroughly. Wash and chop the rosemary, or you can use fresh and dried rosemary. Spread the marinade evenly on the surface of the lamb chops and marinate for 30 minutes.

3. Preheat the oven to 220 degrees, put the marinated lamb chops into the baking pan, bake for 10 minutes, turn over and bake for 5 minutes. Finally, use honey and a small amount of red wine to make a honey sauce and apply it on the front, and bake the surface for another 3 minutes.

Ingredients: 1,500 grams of Mongolian lamb chops, 1,000 grams of salad oil.

Seasoning: vegetable juice (200 grams each of celery, onion, carrot, etc., minced, added with 50 grams of soup king, 10 grams of cooking wine, 3 grams of salt, 3 grams of MSG, and soaked in water) 2000 grams , 5 grams each of grass fruit, ginkgo, star anise, cumin, dried chili pepper, cumin grains, chicken juice, carrot, onion, dried shallot, ginger, chive, 1000 grams of cold water, 20 grams of rice wine, 2 grams of pepper, 50 grams of fish sauce, 5 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 20 grams each of onion and ginger, 5 grams of white sesame seeds, 5 grams of cumin powder, and 5 grams of chili powder.

Method 2

Ingredients: 1 fan of lamb ribs, 100 grams of soy sauce, 50 grams of cooking wine, 150 grams of green onions, 2.5 grams of pepper noodles, 5 grams of Sichuan peppercorns, 5 grams of MSG, eggs 1 piece, 25 grams of flour.

1. Mix the seasonings (except white sesame and chili powder) into marinade, put in the lamb chops and marinate for 24 hours.

2. Steam the marinated lamb chops over high heat for half an hour, take them out to dry, and then add 70% hot salad oil to medium-low heat and fry until golden brown (about 3 or 4 minutes) Remove the oil control.

3. Sprinkle white sesame seeds and chili powder on the lamb chops and serve.