Grilled Lamb Chops with Tender Outside and Tender Inside (oven Version)
1.
1. After cutting the lamb chops, soak them in clean water for about half an hour to remove blood. Wipe dry with kitchen paper. 2. Sprinkle powder evenly on the surface: salt, cumin powder, barbecue powder, chili powder/chili noodles, garlic powder. Massage deliciously. 3. Chop onion, add cooking wine, light soy sauce, and massaged lamb chops, continue to massage for a while. (The amount of cooking wine and light soy sauce is optional, and the lamb chops need to be completely moistened.) 4. Keep it in the refrigerator overnight or more than 3 hours.
2.
Cut the potatoes into thin slices, add a little oil, salt, and black pepper to mix well and spread them on tin foil. Preheat the oven to 220 degrees Celsius.
3.
Heat oil in a pan, add the marinated lamb chops overnight and fry until the surface is browned, about ten seconds per side. (Like a steak) In short, it is necessary to quickly fry one side on a high fire, and then turn the other side to fry quickly. This will lock the moisture inside and make the lamb chops soft and tender.
4.
1. Spread the remaining onions and marinated soup on the surface of the potatoes, and then spread the lamb chops. 2. Put it in the oven at 220 degrees Celsius and bake for 12 minutes, turn it over, and bake for 5 minutes. Then select the broil function of the oven (Broil), select high fire (High), and bake for 2 minutes. Remove the lamb chops.
5.
Put the remaining potatoes in the oven and continue to bake them at 200 degrees Celsius for 10-15 minutes. (Look at the thickness of the potato, you can test it with chopsticks, and easily insert the potato to get it out.)
6.
Lay out.
7.
Internal diagram. The meat is tender and juicy, super delicious!
Tips:
1. The grilled lamb chops is actually exactly the same as my grilled steak. The key point is to use high heat, to heat up, and to lock the water quickly.
2. The marinade of lamb chops is free to DIY, and you can choose the seasoning you like. The roasting method is mainly shared here.
3. The ovens in North America have a broiling function, which is similar to the function of direct fire, which will make the surface of the meat burnt. If this function is not available, bake both the front and the back for about 10 minutes.
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