Cumin grilled lamb chops

Wash the lamb chops, cut them into strips along the intercostal space, chop all the onion, ginger and garlic into mince and add to the lamb chops,

Add 3 tablespoons of hot sauce, light soy sauce, oyster sauce, salt, sugar, dark soy sauce,

Then add 1 tsp chili powder, 1 tsp cumin powder and 1/2 tsp Sichuan pepper powder,

After adding all the seasonings, put on gloves and mix well,

Put the seasoned lamb chops into a plastic bag, massage it with your hands to make the seasoning on the lamb chops more even, and put it in the refrigerator overnight. (If you don’t have time, you can also marinate it for more than half an hour. I just think it will taste better if it is marinated for a longer time.)

Processing of vegetables: cut carrots and potatoes into hob cubes, slice bell peppers, cut mushrooms into slices, cut larger mushrooms into cubes, grill small ones directly, and shred onions

Place tin foil in a baking pan, sprinkle the onions on the tin foil,

For other vegetables except onions, use 1 tablespoon of spicy sauce to mix well,

Vegetables coated in spicy sauce are placed on onions

Place the marinated lamb chops on top of the vegetables,

Cover the lamb chops with a layer of tin foil,

Preheat the oven to 190 degrees for 10 minutes, put the baking sheet into the oven, and bake at 190 degrees for 45 minutes

The picture on the left above shows the lamb chops after being roasted at 190 degrees for 50 seconds. It is not dry, but the meat is soft and tender. Therefore, it is important to cover it with tin foil at each stage of baking.

Start the second stage of baking, and continue baking for 25 minutes at 200 degrees in the oven, turning once in the middle

After the oven is finished, take out the lamb chops, sprinkle 1 teaspoon chili powder and 1 teaspoon cumin powder on the surface, garnish with coriander and serve.

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