Fight the late spring cold - How to make tender and juicy red wine grilled lamb chops

Overview

The early spring in Weihai is suddenly warm and then cold. Yesterday it was 1℃/10℃, with a warm breeze, but today it has become 3℃/-6℃, with a cold wind. At this time of year, eating some mutton is the best way to resist the late spring cold. As the saying goes, eating mutton in winter is better than ginseng, and eating it in spring, summer and autumn will also strengthen your body. According to the "Compendium of Materia Medica", mutton warms the body and replenishes deficiency, nourishes the body and replenishes qi, whets the appetite and strengthens the body, and replenishes kidney qi. It is a good product for supporting yang, replenishing essence and blood, and relieving fatigue. Eating mutton regularly is very beneficial to improving people's physical fitness and disease resistance. This is a tender and juicy red wine grilled lamb chop. Red wine is added to make the lamb chops more colorful and attractive. The homemade strawberry jam also makes the lamb more tender. The addition of coriander and lemon are all great ways to remove the mutton smell. When baking, first wrap it in tin foil and bake it for half an hour to ensure the tenderness and juiciness of the lamb chops. Finally, bake it naked for 20 minutes to make the surface more crispy and fragrant.

Tags

• high-end
• meat dishes
• old man
• western food
• winter recipes
• banquet dishes
• candlelight dinner
• chili powder
• cooking wine
• coriander
• garlic
• honey
• lamb chops
• lemon
• onions
• oyster sauce
• red wine
• strawberry jam
• cumin seeds
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the lamb chops in water for 2 hours, drain, and cut into segments of suitable size for later use. Meanwhile, chop the onion, garlic, and ginger into fine pieces.

   

2. 2 Pour soy sauce and oyster sauce into the minced onion, ginger and garlic.

   

3. 3 Add salt and homemade strawberry jam.

   

4. 4 Squeeze in lemon juice and pour in cooking wine.

   

5. 5 Pour in dry red wine and chopped coriander and mix well.

   

6. 6 Soak the lamb chops in the sauce and refrigerate overnight. Place the delicious lamb chops on tin foil and sprinkle with cumin seeds.

   

7. 7 Pour the marinated lamb chop sauce over it, then roll it up on all sides and wrap it into a small package to prevent the juice from leaking out, and place it on the baking sheet. Preheat the oven to 220 degrees and bake for 30 minutes.

   

8. 8 Remove the tinfoil outside each lamb chop and place it directly on a baking sheet covered with tinfoil. Brush the surface with honey water and sprinkle with chili powder. Bake at 220 degrees for another 20 minutes until the surface is crispy and fragrant. Turn over once in the middle, brush with honey water and sprinkle with chili powder.