Combination of Chinese and Western "fragrant and Crispy Roasted Lamb Chop"
by Large frying spoon
Favorite
Difficulty
Easy
Time
15m
Serving
2
"Grilled lamb chops" is one of the representative dishes in Western and Muslim dishes. Its roasting methods can be divided into three types, one is converter roasting, the other is rack roasting, and the other is using aluminum foil. Wrap it for moisturizing and semi-sealed baking.
Many families don’t have it in many families. If you can use a common oven with a rotating fork to roast chicken, you can use the rotating fork in the oven to bake. Since the lamb chops are roasted in large pieces, it is generally difficult to control, and it is not cooked. The color is not ideal, but it is easy to dry. If you use a bracket to bake, there will also be problems with the oven temperature being difficult to control and easy to bake. It is also very easy to get the oven and the oil is difficult to wipe.
Today, I used the method commonly used by foreigners, that is, half-sealed the lamb chops with aluminum foil for baking. The lamb chops are crispy, tender and juicy, and the oily skin will have a crunchy feeling. Fragrant!
First of all, when choosing lamb chops, try to choose tender lamb with a thin layer of fat on the surface, which is similar to pork belly. When dividing, the upper and lower ends are removed and only the middle section of the ribs is used. It is also called "clean row". The meat in this part is evenly thin and tastes particularly delicious. You can also choose the spine of the lamb, cut it across with a knife and cut it about two centimeters thick. With a piece of sirloin and a rib as the standard, this part is also the preferred part of grilled lamb chops commonly used in Western cuisine. It is very delicious. However, this part of lamb chops is hard to find in China. Generally, the lamb loin is removed and sold separately at the price of loin strips.
Today I used a pure rib of lamb. The main method of this "fragrant roasted lamb chop" is as follows;"
Many families don’t have it in many families. If you can use a common oven with a rotating fork to roast chicken, you can use the rotating fork in the oven to bake. Since the lamb chops are roasted in large pieces, it is generally difficult to control, and it is not cooked. The color is not ideal, but it is easy to dry. If you use a bracket to bake, there will also be problems with the oven temperature being difficult to control and easy to bake. It is also very easy to get the oven and the oil is difficult to wipe.
Today, I used the method commonly used by foreigners, that is, half-sealed the lamb chops with aluminum foil for baking. The lamb chops are crispy, tender and juicy, and the oily skin will have a crunchy feeling. Fragrant!
First of all, when choosing lamb chops, try to choose tender lamb with a thin layer of fat on the surface, which is similar to pork belly. When dividing, the upper and lower ends are removed and only the middle section of the ribs is used. It is also called "clean row". The meat in this part is evenly thin and tastes particularly delicious. You can also choose the spine of the lamb, cut it across with a knife and cut it about two centimeters thick. With a piece of sirloin and a rib as the standard, this part is also the preferred part of grilled lamb chops commonly used in Western cuisine. It is very delicious. However, this part of lamb chops is hard to find in China. Generally, the lamb loin is removed and sold separately at the price of loin strips.
Today I used a pure rib of lamb. The main method of this "fragrant roasted lamb chop" is as follows;"
