Grilled Lamb Chops with Cumin
1.
Soak pepper in water and let cool
2.
Shred the onion, pour all the pepper and water into the container for the onion, add some salt and mix well
3.
Wash the lamb chops, put them in the onion and pepper on both sides, rub them for a while, then marinate for three hours
4.
Stir-fry the cumin grains over low heat for half a minute to get the aroma, then mash it for later use
5.
Preheat the oven at 200 degrees for ten minutes. Brush the baking pan with oil or spread tin foil. Select the pepper and onion on the top of the lamb chops. Put the pan into the oven and bake for about 35 minutes.
6.
Then take it out and brush it all over, sprinkle with cumin powder and a little salt and bake for 10 minutes, and finally put the chili noodles and bake for 2 minutes.
Tips:
1. First of all, buy decent and good lamb on the ingredients. Only good ingredients can be interpreted in the most primitive way;
2. The onion not only removes the fishy mutton, but also enhances its fragrance. As for the pepper water, it is actually left over from the mutton filling after I adjusted it. It can't be spoiled, so I just pour a piece of it here for marinating. It plays a good role and will not have side effects. Pepper is also a perfect match for mutton. There are two of them. There is no need to use cooking wine, white wine and other harsh deodorants;
3. Add a little more salt when marinating lamb chops, because a lot of water will be released after marinating for a few hours, and the salt will run away a lot, and then when roasting, the moisture will be first out and will run away a lot, so marinate Add more salt when roasting, and then sprinkle a little salt on the surface when it is about to be roasted, so that the taste is enough. If the original roasted lamb chops are not salty enough, then there is no need to eat it;
4. The time for marinating lamb chops depends on the size of the lamb chops. Put onions and peppercorns according to personal preference, rather than less, and be flexible;
5. If you want the taste of cumin, it is best to stir-fry the cumin for a while and then mash it. The taste is very good. It can be stimulated. It tastes much better than raw cumin whole grains and roasted. ；
6. If the lamb chops are relatively large, the upper and lower fire temperature of the oven should be slightly lower, and the roasting time should be appropriately extended. Otherwise, the outside color will be beautiful, and the inside will be still raw. When the inside is cooked, the outside will be dark, so Adjust the temperature and time of the oven according to the weight of the lamb.
