Grilled Lamb Chops with Lemon Juice
by Here to go through the years 0406
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Wash the lamb ribs, marinate them with cooking wine, salt, and lemon juice for several hours, or leave them in the refrigerator overnight. Put ginger, star anise, and lamb chops in a pot of boiling water. After boiling, turn to low heat and cook for about 15 minutes. You can easily insert chopsticks.
2. Cut the lamb chops into pieces along the lines of the bones and change the knife to make them more delicious. After cutting out, you can return to the pot and cook for another minute. Drain the water and set aside
3. Spread the tin foil on the baking tray so that it can completely cover the size of the lamb chops. To prevent the juice from leaking, it is recommended to put 2 layers of tin foil. Then evenly brush salt, soy sauce, white sugar, chili oil, and pepper on the lamb chops, put lemon slices, wrap them in tin foil, and marinate for another half an hour. Heat the oven up and down at 190 degrees and preheat for 10 minutes. Put in the lamb chops wrapped in tin foil and bake at 190 degrees for 20 minutes
4. It is recommended to open the tin foil halfway and brush the roasted oil on the lamb chops again. Then open the tin foil, sprinkle with sesame seeds, cumin powder and other seasonings and bake for about 15 minutes. Increase or decrease the time according to your taste. If you like to burn it, you can bake it more. The tin foil is not covered here. The oven temperature is different for everyone. It is recommended to stay in the oven to observe the color during the stage.
5. The grilled lamb chops sprinkled with green onion and fragrant are out! My green onion was put in the last 2 minutes. Juicy and delicious bite!
