Fragrant grilled lamb chops

Overview

The most important thing about the oven for me is to rely on my head, and the grilled lamb chops cannot be better.

Wash the lamb chops and set aside
Dissolve the salt, cumin, black pepper and chili powder in the white wine and stir evenly. Add the lamb chops to the seasoning water and soak for an hour, then pour out the seasoning water, then sprinkle some cumin powder and chili powder on top of the lamb chops, cover with plastic wrap and put in the refrigerator overnight.
Slice the potatoes and carrots, place them on the tin foil, and place the lamb chops on top.
Wrap it with tin foil and do not leave it open (if it is left open, the roasted meat will have no moisture and will be too dry and hard). Upper and lower heat, middle layer, bake at 200 degrees for 20 minutes.
Open the foil again and bake at 230 degrees for another 10 minutes. The purpose of opening the tin foil is to grill the surface of the lamb until it is golden and crispy.