Braised lamb chops

Materials

Lamb chops, garlic cloves, rock sugar, cooking wine, soy sauce, salt, pepper

Practice

1, lamb chops chopped into small pieces, washed, cold water into the pot, boiled skimmed off the froth, fish out the lamb chops drained of water.

2, a little oil in the pan is hot, put the rock sugar stir-fry until dissolved is slightly red, put the lamb chops stir-fry color.

3, add wine and pepper and stir-fry, put the appropriate amount of soy sauce and stir-fry until the lamb chops are sauce red.

4, add water over the lamb chops, and throw in a few garlic cloves to cook.

5, large fire boil and then turn to small fire stew until the soup thick, add salt to taste out of the pot can be.

Roasted lamb chops with red wine and herbs

Materials

Lamb chops, onion, ginger, garlic, seasoning: red wine, lemon juice, salt, soy sauce, honey, rosemary herb crushed

Practice

1 Lamb chops cleaned and wiped dry, onion, ginger julienne, garlic crushed;

2 Will be the salt in the lamb chops all around the body wipe once in the utensil marinade for 2 hours, then Put the onion, ginger and garlic in;

3 Pour in the red wine, lemon juice, soy sauce and honey, sprinkle with chopped rosemary grass and marinate in the refrigerator for 24 hours or more;

4 Turn the lamb chops over a few times during the marinating process to make the marinade even;

5 Remove the lamb chops from the grill, pick off the onion, ginger and garlic, and then add the remaining seasoning with a spoonful of honey and mix well to make a sauce;

6 baking tray lined with tinfoil on the bottom of the oven, lamb chops on the grill, brush the sauce into the middle of the preheated oven;

7 180 degrees baked for 20 minutes, in the middle of the lamb chops turned once again and then brushed with the sauce;

8 finally sprinkled with some chopped rosemary grass, 200 degrees 10 minutes can be.

9 Roasting temperature and time can be adjusted according to the size of the lamb chops and the performance of your own oven.

9