Grilled Lamb Chops
Overview
It would be really hard to eat this dish if you didn't have a whole day at home. The ingredients are common and the preparation is simple, and the most luxurious part is the effort. But this is also an affordable dish. Cut off the roasted meat, add water to the remaining bones and simmer for two hours, and then you have a pot of delicious soup. One meat and one soup for dinner is a solid and delicious meal!
Tags
Ingredients
Steps
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Ingredients list: • Lamb chops • Cumin seeds • Onions • Salt • Pepper • Olive oil • Chili powder
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Use a foodprocessor (or whatever tool you have handy) to mince the onions. Preheat the oven to 150 degrees.
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Spread salt and freshly ground black pepper evenly on the surface of the lamb chops, then cover with chopped onions, and sprinkle with cumin seeds and a little chili powder. (You can add rosemary, thyme, lemongrass and other spices according to taste)
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Wrap it in aluminum foil and put it in the middle rack of the oven at 130 degrees for 4.5 hours. (The temperature should not be too high, otherwise the meat tendons will lock and become chewy when grilled)
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Since it takes so long to bake, don’t waste the remaining space in the oven. Add some potatoes, sweet potatoes or yams and bake them together, so you have another plate of sidedish.
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Open the tin foil 30 minutes before taking out the oven, turn the energy to broiling and raise the temperature to 190 degrees. This will make the onions on the surface more fragrant and the color of the lamb chops will turn into a standard golden brown.
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Finally, remove the mutton bones from the barbecue (don’t be too clean~), add water, pour in the juice from the barbecue, cut two carrots, sprinkle some white wine after boiling, add salt, simmer over low heat for 2 hours and enjoy.
