Ingredients: lamb chops, salt, cumin powder, chili powder

Methods:

1, mix the right amount of salt and the right amount of cumin powder, chili powder.

2, buy the lamb chops, frozen or fresh can also be. ---Frozen will be slightly thawed in the microwave for two minutes (no need to thaw thoroughly).

Tear a piece of tinfoil, put a piece of lamb chops, coat the lamb chops with the seasoning mixture, and after both sides are coated, wrap the lamb chops in tinfoil.

3. Repeat this to wrap all the lamb chops. Then place on a baking sheet and transfer to a preheated 400 degree (F) oven. Set the timer for 20 minutes per side.

4. After 40 minutes, cook the lamb chops for 10-15 minutes per side (depending on the number of chops). The lamb chops will be ready in about 1 hour.

Note: This recipe is wrapped in tinfoil, so the lamb chops will be more tender.

Western lamb chops practice - lamb ribs fan soup

Raw materials: lamb ribs 500 grams, 50 grams of dry vermicelli, green onions, ginger, garlic, vinegar, parsley, each appropriate amount, a little peanut oil.

Production:

1, the mutton chops clean, cut into pieces; onion minced; ginger shredded; cilantro choose clean, cut small pieces

2, pot on the fire, put peanut oil hot, put the garlic paste burst incense, pour into the mutton chops stir-fried to dry, add a little vinegar, then add the appropriate amount of water and ginger, minced onions, with a high fire boil, skimmed off the froth, and change to simmering for 2 hours, add the fans after soaking in boiling water, and then add a little bit of vinegar, then add the appropriate amount of water and ginger, minced onions, with high heat, skimming off the foam, change to simmering 2 hours, add with the After the boiling water soaked fans, sprinkle cilantro, and then boil can be.

Western lamb chops practice - roasted herb lamb chops with mint less sauce

Materials: 200 grams of dry breadcrumbs, 50 grams of fine shallots, 20 grams of mint leaves, 10 grams of minced garlic, 1 lemon, 1 five-bone lamb chops, 3 grams of herb sauce, 50 milliliters of dry white wine, 15 grams of sugar, 10 grams of lemon juice, 200 grams of butter, 10 grams of minced small onion, 10 grams of butter, 3 grams of herb sauce, 10 milliliters of dry white wine, 10 grams of lemon juice. 200g, 10g chopped small onion, cooked broccoli, 20ml vegetable water.

Method:

1) Remove the tendons and membranes from the five-bone lamb chops, and then graze the fat with a circular cut. Chop the mint leaves and set aside.

② dry bread crumbs into the pan with a low heat sautéed, add herb sauce, chopped shallots, minced garlic, chopped mint, lemon juice, butter sautéed evenly, spread evenly on the lamb chops, roasted in the oven until the lamb chops will be cooked (the temperature of the meat inside the temperature of the 55 ℃ -70 ℃) removed, and left to stand for 10 minutes -15 minutes.

3 another take the saucepan on the heat of the heat, sautéed small onions in butter, until fragrant, and then put the chopped mint leaves, cooking dry white wine, squeeze the juice of a fresh lemon, put the sugar and vegetables boiled in water to taste, after passing through the Luo, will be frozen diced butter into the and stirred in the juice, that is, mint sauce.

4 plate: plate first yard of cooked broccoli, topped with mint sauce, put the herb lamb chops can be, can also be cut into different sizes of lamb chops along the bone seam according to the need to plate.