The best way to make lamb chops is as follows:

One, spiced roasted lamb chops

Materials: lamb chops 1000 grams, bean curd (white) 10, 100 grams of carrots, crushed black pepper, cumin moderate, 3 grams of salt, onion 1, 5 grams of ginger, peanut oil 1 spoon.

Practice:

1, lamb chops washed, too long, chopped in half from the center.

2, onion and ginger shredded, garlic patted flat, add salt, marinate for more than 12 hours.

3, marinated lamb chops sprinkle pepper and cumin, cut a piece of tinfoil, larger, can wrap the size of the lamb chops, arrange the beans and carrots, wrapped in tinfoil, sent to the oven for 40 minutes.

4. After 40 minutes, open the tinfoil and bake in the refrigerator for another 20 minutes, turning once.

5, baked until browned on both sides, cut and plate, with some unctuous vegetables, hurry to eat while hot.

Two, braised lamb chops

Materials: 500 grams of lamb chops, about 12 rock sugar, vinegar 1/8 tsp, 1 tbsp of cooking wine, 1/4 tsp of salt, 1 tbsp of soy sauce, 1/4 tsp of sugar, green onions, ginger and garlic each small portion, parsley, 1 small handful.

Practice:

1, the pot of water boiling, put the cleaned lamb chops block, add vinegar, a small amount of wine, blanch the lamb chops out of the drain for use.

2, the pot into the oil burned to 6 minutes of heat, into the rock sugar, with a small fire will be stir-fried until melted.

3, add green onion, ginger and garlic, lamb chops, stir-fry to color.

4: Add cooking wine, soy sauce and sugar, and stir-fry well.

5: Pour in hot water about 2cm above the lamb chops, boil over high heat, then use a soup ladle to scoop off the froth and turn down the heat.

6, cook for about 80 minutes until the lamb is crispy, seasoned salt and stir-fried, turn the fire will be soup dry, plate sprinkled with parsley can be.