Rosemary Grilled Lamb Shoulder
Overview
Mutton has a warming effect and is suitable for consumption in winter. We rarely eat mutton here, and the way to eat it is very simple, either cut plain or braised. I don’t usually eat it. If I want to eat it, I buy more than 5 kilograms and cook a pot of braised mutton, and then stew it to make it especially delicious. My favorite is grilling the lamb. The lamb shoulder steak is very tender. It is marinated and grilled with rosemary and other seasonings. The cumin powder and chili powder are perfectly blended. It is really good
Tags
Ingredients
Steps
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After the lamb shoulder chops are defrosted naturally, soak them in water to clear the blood. If the water becomes cloudy in the middle, replace it with fresh water
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Wash and shred the onions, prepare ginger, green onions, fresh rosemary, cumin powder, chili powder and hoisin sauce
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Drain the washed lamb chops and put them in a basin. Add salt, cooking wine, ginger, green onions and seafood sauce, mix well and marinate for more than 10 hours (if the temperature is high, put it in the refrigerator)
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Line a baking pan with tin foil and place half of the onions on the bottom first
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Add the lamb chops on top, add onions, scallions, ginger, rosemary, and cumin powder
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Cover with tin foil and preheat the oven to 200 degrees
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Place in the preheated oven on the second to last level and bake for an hour
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After 40 minutes, remove the lamb chops and place them on a wire rack. Sprinkle both sides with chili powder, cumin powder and rosemary
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Then put it in the oven and bake on the middle rack until the time is up, then take it out
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It tastes best when eaten hot
