Xinjiang flavor grilled lamb chops

Overview

How to cook Xinjiang flavor grilled lamb chops at home

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, and 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 overnight in the refrigerator.
Prepare some cumin and chili powder.
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 baking sheet to facilitate cleaning of the baking sheet. Bake at 200 degrees for 10 minutes, then continue baking at 230 degrees for about 20 minutes.
Turn the lamb chops side down and bake at 230 degrees for about 8 minutes.
Take the lamb chops out and sprinkle with a little cumin and paprika. Just sprinkle a little of the cumin and chili powder in Picture 2, don’t use them all!
Then 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, 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!