Ingredients ?

French cut lamb chops Either uncut or separated

1 handful of raw, unroasted California Batonwood 20 or so

Sea salt moderate

Black pepper moderate

California Batonwood Powder: Honey: Dijon Mustard: Cumin 4:2:2:1

Crispy Grilled Lamb Chops ?

1. Marinate the lamb chops

Sprinkle both sides of the lamb chops with an even layer of sea salt and black pepper, massage lightly, then cover with plastic wrap and marinate overnight in the refrigerator.

2. Handling the Ingredients

Put the California Batonwood in water, bring to a boil, turn off the heat, and soak for 10 minutes. This is a triple whammy: it easily skins the nuts, removes their slight astringency, and incidentally adds some moisture to the mushy nuts, which wouldn't stand up to a long roast in the oven. After peeling, chop the California Batanas and set aside.

3. Make the batter

Before making the batter, take the lamb chops out of the refrigerator, cover them with plastic wrap and let them sit at room temperature for half an hour or more, touching them to feel them come back to room temperature before handling them. Mix together the ground baking soda, honey and Dijon mustard in the proportions shown in the picture. For portioning, mix more if the lamb chops are big, less if they are small, we always aim for the same portion of sauce and ingredients, the same portion of dumpling skin and dumpling filling. If it doesn't... Just pour it out... Be careful to mix it as well as possible, no dry powder.

4. Batter Batter

Spread this batter evenly over the lamb chops and sprinkle with chopped California Batam. With the consistency of the batter, the chopped nuts can easily stick to the surface. Alternatively, if you're worried that the bones of the lamb chops won't look good when they're blackened, you can wrap them in tinfoil with a small jiojio.

5. Roasted Lamb Chops

Preheat the oven on upper and lower heat to 180 degrees Celsius, then place the lamb chops in the middle layer of the oven and roast them for 10 minutes. Bake at 120 degrees for 20 minutes, and then at 180 degrees for 20 minutes, without removing the lamb chops. The temperature and length of the baking depends on the temperament of the oven and the size of the lamb chops in each person's home. Take the size and length of the lamb chops I used as an example, after the lamb chops are roasted, take them out, let them rest for 10 minutes, and then cut them open, the innermost meat is still nun nun. Letting the meat sit for a while after grilling is the same thing as frying a steak, it allows the juices to be locked in. And if it's a single lamb chop that's been split itself, without having been seared first and going straight into the oven, I'd estimate that it would be cooked in 10 minutes at 180 degrees, 10 minutes at 120 degrees, and another 10 minutes at 180 degrees.

Tips

1. There are only two ways to make large chunks of meat easy to flavor: either increase the portion of seasoning or extend the marinade time. For uncut lamb chops, it must be the latter method that works better. Marinate for at least 8 hours or more to ensure more flavor. Of course, if you have a heavier flavor, you can also slightly increase the salt and black pepper portion a bit more.

2. The easiest way to tell if a whole rack of lamb is cooked properly is with a thermometer probe. If you don't have one, poke the outermost layer of meat with your hand to get a slightly hard but springy feel. Then poke into the center-most meat with a fruit knife to see if it brings up any blood.

:-|Homemade Granola

Ingredients:

100g of oatmeal, for taste reasons, this recipe suggests 'quick-cooking oats';

Californian Baton Rouge 60g;

Dried fruits 25g, I always use dried cranberries;

Olive oil 40ml, or weigh out 36g;

Freshly ground sea salt 1g. p>1 pinch of freshly ground sea salt and 1 pinch of ground cinnamon;

1 vanilla pod, split open with a knife and then used for the vanilla seeds.

Steps:

Slightly chop the large California Batonwood nuts without peeling them. Mix all the ingredients, taking particular care to coat all the ingredients evenly with the sugar and oil: spread them out on a tin or greaseproof paper and, incidentally, put the dissected remaining vanilla pods on top of them, and bake them in a preheated oven at 150 degrees Celsius for 20 minutes. Let it cool before eating, crunchy~ ? Eat it as is or mix it with yogurt. You can throw away the vanilla pods when they come out of the oven, or put them in a jar with the nuts to keep them, the aroma lasts forever and smells great~?

:-|Battenwood Milk

Raw materials:

California Battenwood about 30 pcs;

Mineral water 300ml.

Steps:

First, California Battenwood according to the above method to cook and peel, and then add the mineral water to use a blender to beat. Beat it until it has a milk-like color. 30 pieces of satan wood with 300ml of water is the concentration that I think is more appropriate. Too little is bland, too much is greasy. Once you have the base of Batanmilk, you can of course use milk as a base to make different drinks. As for the benefits of badanmu milk, in addition to suitable for people who eat a full vegetarian diet, there are also some data on foreign websites to compare, will be lower than rice milk, milk, soy milk to come to low-carbohydrate and low-sugar, there is a need for people may want to give it a try.