Lamb chop rolls, to be exact, should be called lamb rolls. The vendors are different, so the ingredients are also different, with different parts of the lamb wrapped into a roll, and then frozen from. There is a special machine outside to slice it, but we don't have this kind of specialized machine in our own home, so we can use a faster knife to cut it. Many people feel clueless when they get such a lamb chop roll, they don't know how to handle it.

Lamb rolls are big and frozen, if you take them out of the freezer and cut them, you won't be able to cut them at all, so put them at room temperature and freeze them for about half an hour to an hour, and the appearance is a little soft to the touch, and this state will be fine. It's good for slicing in hot pot or stir-frying.

I have two dishes made of lamb rolls, pro can refer to, easy to do and taste.

Scallion-exploded mutton

Materials: 200 grams of lamb shank meat, two scallions, vegetable oil, soy sauce, a little salt

Making process:

1. lamb thinly sliced, scallions ready;

2. scallions diagonally slice into julienne;

3. frying pan in a little more oil, the temperature of the oil to 7, 8 when the heat, will be sliced into the pan, quickly use chopsticks to cut the meat, and then the meat will be cut to pieces, and then the meat will be cut into pieces.

Tips:

1. Stir-fry the meat in an iron skillet, it's easy to stick to the skillet, so put more oil in, and I use less hot oil to dip the outside of the meat into the oil, then turn up the heat and stir-fry, so it won't stick to the skillet;

2. Don't worry about the mutton not being cooked, it will be cooked in case of heat, just like the mutton shabu-shabu.

Cumin Lamb

Take the lamb rolls out of the refrigerator, about half an hour, take it to the market and process it into slices (note: you can adjust the thickness of the slices of meat according to your needs when processing), and cumin lamb into slices of lamb cut into slices of lamb that are 2-3mm thick will do. Prepare the ingredients to open and dry!

1. pan without pouring oil on low heat, cumin into the pan dry roast, gently stirring with a spatula until there is cumin flavor. A small amount of cumin on the board, rolled with a rolling pin into cumin crumbs, part of the sieve into cumin powder.

2, lamb in 10 grams of ground cumin, soy sauce, cooking wine scratch well, then add 5ml of oil and mix well, marinate for 15 minutes. Cut the onion into julienne strips and the spring onion into large pieces.

3. Pour in the remaining oil and heat the frying pan to 70%, pour in the marinated lamb and stir-fry until cooked to 7 minutes, then spatula out and set aside.

4. Pour in the onion and scallion and stir-fry until soft. Pour in the lamb, add 20 grams of cumin powder, salt, quickly stir fry can be.