1. Lamb chops are soaked in cold water with bleeding bubbles.
2. Add cumin powder, black pepper sauce, rosemary, etc., to marinate for two hours to taste.
3. You can put it in the refrigerator to taste, and it can be better if you can keep it overnight.
4. Heat the oil in a cold pan, add olive oil first, and fry the lamb chops on both sides first, which can lock the juice and keep it tender.
5. Burn the remaining marinated sauce for glazing.
6. Preheat the oven at 190 degrees, and fire up and down at 200 degrees for 10 minutes.
7. You can put some side dishes and bake them together. The side dishes should be tasted first with some sauce and oil, so that they won’t be so dry.
8. Remove and serve, so that the grilled lamb chops are delicious, tender and juicy.
