Tips for making tinfoil grilled lamb chops First of all, we choose lamb ribs as raw materials. Taking 600g of Rukang boutique lamb chops as an example, you need to prepare 30 grams of bread crumbs and about 60 grams of olive oil.

One tablespoon each of minced garlic and mustard, one tablespoon each of rosemary, black pepper, salt, and oil.

Preparation before roasting: Cut the lamb ribs from the outside of the bone. Be sure to cut into equal portions and remove the white fat layer on the surface of the lamb.

Place the cut lamb ribs in the container, sprinkle the rosemary on top, then apply olive oil, a little salt, granular mustard and black pepper to the lamb ribs, and marinate for about half an hour.

Then dip the lamb chops in the prepared bread crumbs.

Start grilling: Wrap the lamb chops with tin foil, grill the lamb chops with the meat side facing up over medium heat for about half an hour, turn over and grill until medium done.

Oven method: If you use an electric oven at home, you need to put tinfoil in the baking pan, then add the lamb chops and cover with tinfoil.

Preheat the oven to 210 degrees, push the baking tray in, cover with paper for 20 minutes, take it out, remove the tin foil, flip over, and bake with paper for another 10 minutes.

Microwave method: Pour an appropriate amount of oil into the pot. When the oil is half cooked, pour in the lamb chops, fry them quickly until golden brown, and take them out.

Spread the minced garlic and olive oil on the lamb chops, wrap them in plastic wrap, and place them in the microwave.

Then heat it on medium heat for about seven or eight minutes, remove the plastic wrap, and heat it for another five or six minutes before taking it out and eating. Tips: If you want the lamb chops to be grilled well, the mustard must be softer or granular.

Mustard, be sure not to use sweet honey mustard.