Ingredients: about two pounds of lamb chops, one onion, one tablespoon of black pepper, half a tablespoon of paprika, one teaspoon of cumin, one tablespoon of five-spice powder, three tablespoons of oil, one teaspoon of cinnamon, two tablespoons of tomato paste, one tablespoon of Korean hot sauce, one tablespoon of soy sauce, one tablespoon of wine, two tablespoons of red wine

Roasted Lamb Chops with Sauce Step by Step

1 Wash lamb chops, put them into cold water with wine and soak to remove the blood water for an hour or so, then take them out and put them on the counter. Take out the lamb chops and rinse, wipe off the water and put them on the counter.

2Prepare all the seasonings, chop the onion as much as you like

3Mix all the seasonings except the onion in a bowl, add the red wine and mix

4Spread the seasonings evenly on the lamb chops and massage them

5Put the onion in the marinade for at least four hours. Ideally, place the lamb chops in a bag as shown in the picture, cover with all the onions and tie the bag tightly in the fridge, so that it's ready the night before and ready to grill the next day, for flavor and tenderness

6 Remove the chops from the marinade, pick off the onions, pat them down and place them on a tinfoil-lined baking sheet. Make sure the meaty side is facing up and the bone side is facing down

7No need to preheat the oven, bake at 180 degrees to 200 degrees Celsius (depending on your oven) for 35 to 40 minutes, then turn and bake for another 15 to 20 minutes.

8 I'm getting the effect of 40 minutes at 180 degrees plus 20 minutes, all the fat on the meat is baked out, so the outer skin is a bit crispy and the meat inside is still very soft and tender.

9Simple to change the knife on the table, absolutely a piece of coaxing. See, the meat inside is still very tender.