Grilled lamb chops with a taste of the West
Overview
Ever since I bought the oven, I have been making bread, biscuits and the like. I rarely use it for grilled meats, mainly because I find it troublesome to clean the greased twists. My son-in-law bought a cut-up lamb from Inner Mongolia. The meat and ribs were divided into parts. It was a whole piece of short ribs. The upper and lower parts were removed from the ribs, and the four best parts in the middle were used for roasting. Because there is fat in it, there is no need to brush it with oil, so it is neither dry nor greasy when baked. It is truly fat but not greasy. The special aroma of cumin is indispensable. Every bite you take makes you feel like you are on the prairie of Inner Mongolia, where you are grilling over a fire, eating large pieces of meat, and drinking in a big bowl!
Tags
Ingredients
Steps
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Seasoning: 10 grams of chili noodles, 5 grams of cumin, 15 grams of brown sugar, 4 grams of salt, 4 grams of cooking wine, 30 grams of soy sauce, 10 grams of ginger, 5 grams of garlic, 20 grams of garlic
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Main raw materials: 350 grams of lamb ribs, washed and drained
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Crush the ginger and garlic into small pieces, mix well with all the seasonings in a container
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Take a larger basin and spread the seasoning on the lamb chops, covering both sides.
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Marinate for more than 2 hours.
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Preheat the oven and place the marinated lamb chops on the baking sheet, meat side out.
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Oven at 220 degrees for 30 minutes on the middle rack without turning over.
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During this period, use chopsticks to push it through smoothly. The fat has turned into fat and fallen into the baking pan, so the cooked lamb chops taste very soft and not greasy.
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Use a sharp knife to cut along the middle of the ribs and eat.
