1 Wash and dry the lamb chops, shred the onion and ginger, and crush the garlic;

2 Rub salt all over the lamb chops and put them in a vessel to marinate for 2 hours, and then put the onion, ginger and garlic in;

3 Mix the red wine, lemon juice, soy sauce, and honey and pour it in, sprinkle with chopped rosemary grass, and then put them in the refrigerator to marinate for 24 hours or more;

4 Turn the lamb chops over a few times to make the marination even;

5 Before grilling, remove the chops and pick off the rest of the marinade;

5 Take out the lamb chops. Turn the lamb chops a few times during the marinade to make the marinade even;

5 Remove the lamb chops from the oven before grilling, pick off the onion, ginger, garlic and then add a spoonful of honey and mix well to make a sauce;

6 Place a baking tray lined with tinfoil on the bottom shelf of the oven, place the lamb chops on the baking rack, brush with the sauce and put them in the middle shelf of the preheated oven;

7 Roast the lamb chops for 20 minutes at 180 degrees Celsius, turning them over once in the middle and brushing with the sauce;

7 Bake the lamb chops for 20 minutes at 180 degrees Celsius, turning once and brushing with the sauce. Brush the lamb chops with the sauce;

8 Sprinkle with rosemary grass and bake at 200 degrees for 10 minutes.

9 Bake at a temperature and time to suit the size of the lamb chops and the performance of your oven.

Roasted lamb chops belong to the halal dishes, the production of raw materials are lamb chops, onions, eggs, wheat flour and so on. The outside is burnt and the inside is tender, the meat is rotten and flavorful, and it has the effect of replenishing blood, replenishing the deficiency and nourishing the body, and replenishing the yang.