Grilled lamb chops with black pepper and garlic
Overview
A delicious and simple dish, but the disadvantage is that it takes a little time to marinate. But it was worth the long wait. After all, what does it matter if you put in a little more effort for delicious food? 😀ོ
Tags
Ingredients
Steps
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Soak the lamb chops in bleeding water first, dry the excess water with absorbent paper (the scene is so exciting that I don’t want to take a picture), and pour a small amount of red wine.
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This barbecue sauce is pretty good, a little sweet, with honey, garlic, etc. in it. In fact, it’s quite delicious just using this for baking, if you’re lazy, haha.
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Add garlic (you can really adjust the amount according to your preference), salt, black pepper, and black pepper paste, and mix thoroughly.
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In order to add a bit of pretense, it is also good to add some thyme. If you don’t have it, you can leave it out. Adding it will make it more delicious.
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Seal it with plastic wrap and put it in the refrigerator overnight. After sizzling it overnight, the flavor will be absorbed, and you can start baking.
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Wrap it with foil and put all the sauce in it.
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Then wrap it up. You don’t have to pinch all the parts. It’s better to leave a place for the lamb chops to breathe. You don’t need to pinch the middle. Once the posture is set, you can put it in the oven. Bake at 250 degrees for about forty minutes. There is no need to turn it over halfway, because the tin foil has a closed shape.
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Play music, scatter flowers, plate, and eat.
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Pair it with a little wine and a movie, and you can fill the room with romance. (˃᷄˶˶̫˶˂᷅)
