Material preparation: 400 grams of lamb chops, 50 grams of onions, 30 grams of minced garlic, 4 teaspoons of barbecued pork sauce, 1/2 teaspoon of black pepper powder, 3 teaspoons of honey, Daohua wine 1 teaspoon, 2 grams of salt, 1.5 teaspoons of chopped dried basil.

Method:

1. Wash and pat dry the lamb chops, and chop the onions finely.

2. Add onions, minced garlic, barbecued pork sauce, salt, black pepper powder, Daohua wine and 1 teaspoon of chopped basil into the lamb chops, mix well and marinate. More than 24 hours.

3. Remove the onions and minced garlic from the marinated lamb chops, add a spoonful of honey and mix well.

4. Place the lamb chops on a baking sheet lined with tin foil.

5. Bake the middle layer at 180 degrees for 25 minutes. Turn the lamb chops over and brush them with honey again. Sprinkle some chopped basil evenly and bake for 10 minutes.

2. Secret five-spice grilled lamb chops

Material preparation: 1000g Yanchitan lamb chops (cut into 12 pieces), 4 star anise, 3-4 bay leaves, Sichuan peppercorns A small handful, allspice powder, cumin (chopped) or cumin powder, chili powder, sea salt, appropriate amount of oil.

Method:

1. Wash the lamb chops, add ground cumin and five-spice powder to a cooking basin, and marinate for about 10 minutes.

2. Wash the lamb chops, add cumin and five-spice powder to a cooking basin, and marinate for about 10 minutes.

3. After taking out the pressed mutton, add equal amounts of chili powder, cumin powder, and five-spice powder and marinate for 20 minutes.

4. Preheat the oven to 180 degrees, place tin foil on the baking sheet, and place the lamb chops neatly. With the skin side facing up, use a wool brush to lightly brush a little oil on each piece, then sprinkle a little cumin and sea salt evenly.

5. Wrap it in tin foil and bake it in the oven for 20-30 minutes. Then remove the tin foil on the top and bake it at 200 degrees to bake out the oil under the skin and the skin will become very crispy.

6. Take out the oven and eat while it’s hot! Tips for grilling this meat, it’s not that delicate! The secret to delicious food is "pickle-boil-pickle-roast". Just follow this step and you will definitely succeed~~The only requirement! Bought lamb chops! !

3. Xinjiang grilled lamb chops

Material preparation: 6 lamb chops about 500 grams, 1 onion, 1 spoon of salt, a little cumin, a little chili powder

Method:

1. Wash the lamb chops and drain them or dry them with kitchen paper towels. Then cut a whole onion into shreds and add it to the lamb chops. Add a spoonful of salt. . Spread the salt evenly on the lamb chops, rub each lamb chop with both hands for 1-2 minutes, and rub the salt into the meat! Then put the onions and lamb chops into a bag and marinate them in the refrigerator overnight.

2. Prepare a little cumin and chili powder.

1. Place the marinated lamb chops on the middle rack of the oven. Place a baking sheet under the grill to catch the fat dripping from the lamb chops. You can place a piece of tin foil on the grill pan to facilitate cleaning. plate. Bake at 200 degrees for 10 minutes, then continue baking at 230 degrees for about 20 minutes.

3. Turn the lamb chops over and bake at 230 degrees for about 8 minutes.

4. Take out the lamb chops and sprinkle with a little cumin and chili powder. Just sprinkle a little bit of cumin and chili powder in picture 2, don’t use them all!

5. Put the lamb chops into the oven and bake at 230 degrees for about 5 minutes and it’s ready! Since each oven has different power levels, the oven time and temperature are for reference only! It is recommended that you check the meat in the oven every few minutes during the baking time, and then adjust the oven temperature appropriately!

4. Monterey Grilled Lamb Chops

Material preparation: 500g lamb chops, appropriate amount of McCormick Monterey seasoning.

Method:

1. Wash the lamb chops, dry them, apply an appropriate amount of olive oil (less, as oil will come out when grilled), and sprinkle Monterey evenly on both sides. Seasoning (less, salty).

2. Preheat the oven to 200 degrees for about 25 minutes. Observe the thickness and size of the lamb chops and adjust accordingly.

Tip: Don’t buy McCormick’s Monterey seasoning in bags from the supermarket. Buy it in large cans. The taste is different. The canned ones are so delicious! It’s not available in ordinary supermarkets, but it’s available in Metro supermarkets. The one in small bags is not as delicious as our Chinese mutton kebab seasoning made up of cumin and other ingredients! So this lamb chop is grilled with cumin and it is also delicious.

5. Braised lamb chops

Material preparation: 500 grams of lamb chops, 12 rock sugar, about 25 ml of vinegar, 2 star anise, a small piece of cinnamon, one strawberry, fragrant 2 leaves, 5 red dates, 3 dried chili peppers, raw ginger, green onions, and appropriate amount of cooking wine.

Method:

1. Wash the blood from the chopped lamb chops, put an appropriate amount of cold water into the pot, add the washed lamb chops, and add about 25 ml of vinegar. After boiling, use a slotted spoon to take out the lamb chops, rinse the blood foam with water, drain and set aside.

2. Crush the rock sugar, put an appropriate amount of oil in a clean pot, add the rock sugar, and stir-fry over low heat until it melts.

3. Add the lamb chops and stir-fry until it turns color. Add two tablespoons of cooking wine and stir-fry evenly.