2. First, wash the fresh lamb chops and cut them into two sections from the middle.
3. Boil and cool the pepper granules in water for later use, and shred the onion for later use.
4. Put the washed sheep into the basin, add shredded onion, salt (according to personal taste) and pepper water (no pepper particles) and marinate for 3 hours. Turn over during the curing process to make the lamb chops marinate evenly.
5. Prepare ingredients in the process of curing lamb chops, stir fry fennel, fennel and white sesame seeds, and crush fennel and fennel with a rolling pin for later use. Cooking oil and barbecue sauce are ready.
6. Brush the marinated lamb chops with cooking oil, then with barbecue sauce, and sprinkle with cumin and white sesame seeds. Preheat the upper and lower tubes of the oven for 180 10 minutes, and bake the brushed sheep in the oven for 30 minutes.
7. Bake one side and then the other side, brush with barbecue sauce, sprinkle with cumin and white sesame seeds, and bake for 15 minutes.
8. Then take out the roasted lamb chops, brush them with barbecue sauce and sprinkle with cumin and white sesame seeds. Pickled shredded onion of lamb chops, picked up and sprinkled on the roasted lamb chops. Bake in the oven for 10 minutes.
9. Roasted lamb chops are made in this way. Take out the roasted lamb chops with a knife and cut them in turn along the ribs seam, which is more convenient to eat. Chopped lamb chops can be served on the table.