Grilled Lamb Chops with Cumin

Name: Grilled Lamb Chops with Cumin
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Fresh lamb chops; Some salt; 5g Chili powder; 5g Cumin powder; Some Pi Yazi

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Cumin grilled lamb chops is a famous dish in Xinjiang. Generally, anthracite is grilled on a barbecue stove or grilled in a naan pit. Prices are generally stated in kilograms. The price I ate last year was 80 yuan per kilogram, which might be higher than this in major tourist attractions. The lamb chops used for grilled lamb chops are generally grilled with the ribs of lamb baby (called "unmarried lamb baby" in Xinjiang people), and marinated and grilled with Xinjiang specialty cumin, chili powder, onion and salt. Xinjiang people don't like to add too much seasoning to make lamb, they like the original flavor. This is also a practice developed because of the deliciousness of Xinjiang lamb without taint. The grilled lamb chops are fat but not greasy, the meat is tender, the outside is charred and the inside is tender, and the mouth is full of juice.

Many families now use small family barbecue ovens. You can roast them at home or use the oven. The taste of the oven is worse. The roast without a barbecue or naan pit tastes delicious, but it is more economical to bake it yourself. This cumin grilled lamb chop is generally used to entertain VIPs. The dishes selected in Xinjiang in the 2008 Olympic Games are cumin grilled lamb chops and large-plate chicken. Now these two dishes are served as the main dishes of the festival and are also entertaining. Relatives and friends must have dishes, especially friends from other places, the locals will definitely use these two dishes to entertain.

Ingredients

Grilled Lamb Chops with Cumin

1. Cut the lamb chops to the side

2. Use a fork to tie a lot of small holes in the lamb chops

3. Peel and shred the onion

4. Add shredded onion, chili powder, cumin powder, pepper, salt, and a little water

5. Mix together evenly

6. Wear disposable gloves, and evenly wipe the mixed marinade on both sides of the lamb chops. Wrap the lamb chops with a fresh-keeping bag, and massage the lamb chops several times through the fresh-keeping bag to make the lamb chops more delicious

7. Pour the remaining marinade into a fresh-keeping bag, wrap it with the lamb chops, and marinate in the refrigerator for 12 hours

8.

9. Before grilling the lamb chops, take out the marinated lamb chops one hour in advance, preheat the oven at 200° with the up and down function for 5 minutes, wrap the marinated lamb chops and onions together in tin foil, and wrap them around Strict

10. Put it on the grill and bake at 200° for 50 minutes.

11. Take out the lamb chops, remove the tin foil, and sprinkle cumin powder on both sides

12. Continue to bake at 250° for about 10 minutes, and the surface will be crispy and yellow.

Tips:
Wrap the lamb chops with tin foil to ensure that the moisture will not be lost during roasting. The lamb chops are fresh and tender when grilled. At the end, use high temperature to quickly roast the lamb chops so that the moisture will not be lost. The lamb chops are tender and sprinkled with cumin powder to taste better. Can be marinated without chili powder