Grilled Lamb Chop with Black Pepper Garlic
1.
The lamb chops are soaked in bleeding water first, and the excess water is dried with absorbent paper (the scene is too exciting, not the picture above), and a small amount of red wine is poured in.
2.
This barbecue sauce is pretty good, a bit sweet, with honey, garlic, etc. in it. In fact, just using this toast is also very delicious, if you are lazy, haha.
3.
Add garlic (this amount can really be set according to your preference), salt, black pepper, black pepper sauce, and stir well.
4.
In order to increase the sense of pretense, it is good to put some thyme, if you don’t have it, you can leave it alone. If you put a little more scent, it will taste better.
5.
Seal it with plastic wrap and put it in the refrigerator overnight. After a night of slaps, it will taste good and you can start to bake it.
6.
Wrap it with tin foil and put all the sauce in.
7.
Then wrap it up. You don't need to squeeze all the places to die, or leave a place for the lamb chops to breathe. You don't need to squeeze it in the middle, and you can put it in the oven when you are in a good position. Bake at 250 degrees for almost forty minutes. There is no need to turn it over halfway, because the tin foil is a closed shape.
8.
Play music, sprinkle flowers, serve dishes, and start eating.
9.
With a little wine and a movie, you can also romantically fill the house. (˃᷄˶˶̫˶˂᷅)
Tips:
If you cook rice or have toast, the remaining sauce will be very fragrant on top. You don’t need to put oil, because lamb itself has oil, so it’s healthier to roast and has lower calories.
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