Cumin Inch-Bone Lamb Chops
Overview
Inch bones are also commonly known as toothpick bones. There are only 2 pieces in a pig. So it is not commonly seen in supermarkets. One time I went shopping for groceries and saw them packaged, so I bought them back. Little Bear started thinking about seaweed sea bass, so he wanted to make it taste like the northwest desert. He used cumin and minced garlic. He didn't expect the meat to be so delicate, tender and juicy!
Tags
Ingredients
Steps
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Defrost the bone and poke some small holes with a toothpick; marinate with minced garlic, honey, light soy sauce, dark soy sauce, barbecue sauce, and cooking wine for about 5 hours
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Put in steamer and steam for about 20 minutes. Reserve the juice from the steamer for later use
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Remove the bone from the steamer and wait until it cools. Prepare the barbecue sauce: Mix the steamed gravy and the remaining marinated gravy, add honey and cumin
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Preheat the oven at 180 degrees for 10 minutes; brush the bone with the sauce, sprinkle with white sesame seeds, and place in the oven at 180 degrees for 15 minutes. Note, after baking for about 10 minutes, you need to take it out and re-brush it with juice to make the color more beautiful
