Grilled Lamb Chops with Potatoes
Overview
By the way, lamb chops are one of my favorite parts of lamb. The meat is tenderer than lamb legs, alternately fat and lean, and rich in taste. Whether it is deboned and cut into skewers, stewed radish, or marinated and grilled directly, it is a classic way to eat it.
Tags
Ingredients
Steps
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Preparation: Thaw the frozen lamb chops naturally, soak in water to remove blood, wash and set aside
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Cut green onions into sections, slice ginger and garlic, shred onions, and cut potatoes into cubes and set aside. Prepare the pickling sauce: mix cooking wine, light soy sauce, salt, brown sugar, honey, vinegar and pepper thoroughly
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Marinate: Brush the sauce on the lamb chops and marinate for 1-2 hours, brushing the sauce several times during the process
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Remove the onions, ginger, and garlic, wrap the lamb chops entirely with tin foil, and place them on the baking sheet
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Place in the middle rack of the preheated oven, heat up and down to 180 degrees, and bake for about 30 minutes. When it’s almost baked, wash and peel a potato, cut into cubes and set aside
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Remove the tin foil and pour away the soup and oil produced during baking
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Use a knife to cut into the thick part of the meat. You can see that the inside of the meat is about eighty-nine years old, making it easier to eat after it is cooked
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Arrange the lamb chops, potatoes and onions, put them in the upper middle of the oven, brush both sides of the lamb chops with the bacon sauce, and sprinkle a little cumin and cracked black pepper
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Bake at 190 degrees for about 15 minutes, then sprinkle with chopped coriander
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Bake it and place it on the plate
