Grilled Double Dishes "bone-in Lamb Chop Potatoes"

Name: Grilled Double Dishes "bone-in Lamb Chop Potatoes"
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Lamb Steak; 1 piece onion; 2 pcs potato; 1 piece green pepper; 1 tablespoon Coarse Sea Salt; 1 tablespoon Ground black pepper; Some Barbecue sauce; a little honey; 2 tablespoons Chopped rosemary; 2 tablespoons Cumin powder; 1 tablespoon Fennel; 2 tablets Bay leaf

by Yu Fei

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Make good use of the oven's energy to produce two roasted dishes "Bone-in Lamb Chops, Potatoes and Green Peppers" at a time. It can't be simpler. Now let's marinate lamb chops. Lamb chops are delicious. Lamb and spices are very important. I prefer lamb-flavored meat. If it doesn’t smell like lamb after roasting, it’s better to eat pork.
For spices, rosemary and cumin are indispensable, others can be increased or decreased according to personal preference. "

Grilled Double Dishes "bone-in Lamb Chop Potatoes"

1. Potatoes, onions, green peppers, cut into pieces, sliced into slices, sprinkle with sea salt, black pepper and oil, and mix well

Grilled Double Dishes "bone-in Lamb Chop Potatoes" recipe

2. Lamb chops add all other seasonings except sea salt, black pepper and honey, massage evenly, wrap in plastic wrap tightly, and refrigerate for 24 hours

3. Put greased paper on the baking tray, spread the vegetables flat, put in the second to last floor of the COUSS oven, 160 degrees for 30 minutes

4. Remove the cling film, wrap the lamb chops tightly with tin foil and place them on top of the potatoes at 180 degrees for 30 minutes

5. Flip the potatoes underneath, remove the tin foil from the lamb chops, turn them over, put them on the potatoes and bake them at 180 degrees for 30 minutes

6. Brush the lamb chops with honey and turn them over. Bake at 210°C for 10 minutes, brush them with honey again at 5 minutes and turn them over.

7. Cut along the bone with a knife

8. Pour the grilled sauce on it, and it's done

Tips:
1. The lamb chops I use are 8 small pieces, which is more convenient for me to cut and roast.

2. Do not turn on the fan function when roasting, otherwise the surface of the meat will be too dry. Turn it on in the last 3-5 minutes, and the lambskin will taste crispy.

3. The mutton is recommended to be marinated the night before, and the time to roast it the next night is just right.

4. Generally, you don't need to turn on the oven lighting when you bake, and turn it on when you look at it, which can save electricity.

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