choose fresh lamb chops according to my Xinjiang said to lamb soup pot () placed on the fire to add cold water water to drown meat some (add less by the lamb chops grams to determine) into the mutton chops (lamb chops should be cut into segments) fire water to boil skimming the surface of the foaming fire to simmer for 5-10 bells to add a little pepper ginger slices (eye sympathetic) to change the fire to simmer for about 1 in fact, want to lamb 40 bells

Ribs fast stew need to do some work peeling 1 onion cleaned and finely chopped into the pot spare meat stew lamb chops into the plate to turn off the fire to change the fire to let the soup boil put onion pot put some salt to scoop some soup pot with a spoon to stir to let the salt melt by the onion aroma pot evenly soup pour ribs that

Another cut some minced onion into a few bowls with a little salt pour broth that

Ribs fresh aroma of broth is tasty

The delicious tonic

Remember that stewed ribs must be able to add salt (netizen jaklin)

Two, spicy and sharp fried lamb chops to do

Raw materials: bone lamb chops 1200 grams of parsley, green onions, carrots, each 30 grams of flour 50 grams

Seasoning: butter 150 grams of paprika 30 grams of salt, monosodium glutamate, each in moderation

Cooking: lamb chops cleaned green onions, parsley, carrot cleaned Chopped and lamb chops into the appropriate amount of water into the fire to cook fish until cooled chopped 12 pieces smeared with a little salt, paprika and mix well with flour; standby

Pot hot butter to melt into the lamb chops to fry until both sides of the color of the hot to eat

Three, lamb chops 12 kinds of do

1) Wellington lamb chops with rosemary salsa

Raw materials:

Restaurants:

Prepare food time: 20 bells Cooking: 15-20 hours Ingredients: 200 grams of lamb chops, 100 grams of puff pastry, 200 grams of milk, 120 grams of potato flour, 20 grams of garlic, whole garlic, green pepper, red pepper, white radish, carrots, 10 grams of vinegar and oil 15 grams of sauce, 15 grams of grainy mustard, 100 grams of olive oil (20 grams of oyster sauce)

Do:

1, the first whole garlic in the oil to cook garlic cooked in water. 10 grams to make puree and another 10 grams of flow to be used

2, lamb chops slightly fried and smeared with garlic puree type granular mustard wrapped in puff pastry into the oven for about 10 hours

3, green peppers, red peppers, white carrots, carrots are cut into julienne strips and wait for the milk to boil to join the potato flour mashed potatoes

4, with the boiled garlic puree slightly sautéed to add rosemary and white wine and then into the lamb gravy to boil that

5, put a slightly Hot vinegar oil sauce and pre-mixed with various colors of fine silk that

2) curry lamb chops

Materials:

Lamb chops, curry, mushrooms, beer, salt, sugar, monosodium glutamate

Making:

First of all, lamb chops into the pot, the pot should be put in the oil and directly poured into the lamb chops

With the fire frying and other lamb chops point of charred wait for the curry (curry to put some), salt and sugar

Pouring in beer, the curry (curry to put some), salt and sugar

Pouring in beer.

Pour in the beer, the beer should be lamb chops to cover Oh with the fire to burn the beer dry

3) Spicy red wine grilled lamb chops

Materials:

Special selection of lamb ribs 1 kilograms, Italian pointed tube through the powder (PENNE) 20 grams, 6 green asparagus, Abasco chili sauce 4 drops, 2 teaspoons of paprika, brown sugar 2 spoons of powdered chili pepper, 15 spoons of red wine vinegar, 2 spoons of ketchup, salt 2 teaspoons. 2 tsp tomato paste, 2 tsp salt, 1 cup water, 1 tbsp olive oil, 1 cup olive oil, 1 cup red wine

Do:

1Marinate the lamb ribs in a mixture of ingredients for about half an hour

2Boil the penne in boiling water and set aside to cool

3Put the whole asparagus on a boil and set aside to cool

4Sauté the lamb ribs in a pan of olive oil and add the red wine to the pan and sear for about 3 hours

5Preheat oven to 375 degrees. Bake the lamb ribs at 220°C for 15-20 minutes

6Heat the marinade in a frying pan to thicken the sauce

7Place the lamb ribs and asparagus on the edge of the plate and drizzle the sauce with chili powder to serve

7Take the lamb ribs and asparagus on a plate and drizzle with the sauce and chili powder to serve

8Take the lamb ribs and asparagus on the edge of the plate and drizzle with the sauce and chili powder to serve.