Grilled Lamb Ribs
1.
Cut the lamb chops into the following styles, soak them in pepper water + a small amount of rice wine for 10 minutes to remove the smell. If the meat is fresh, it won't taste too much. I am a person who is not afraid of the smell of meat. I can accept the smell of meat, taint, and fishy smell. If you are afraid of everything, then don't eat anything.
2.
Prepare a spice. Because I was greedy for the taste of cumin, I bought cumin (CuminSeed), but afterwards I felt a bit too much like mutton skewers, too flavourful. I think I will use Mustard Seed next time I make it.
3.
Mix rosemary and spices (cumin) and mash the rosemary and spices (cumin, mustard seeds, etc.) with a little olive oil. The oil is mainly used to make the spices stick to the meat.
The rosemary I used is a bit dry, mustard seeds, etc.) mashed with a little olive oil. The main purpose of putting oil is to allow spices to stick to the meat.
The rosemary I used is a bit dry.
4.
Dry the meat with a paper rag, and coat both sides with salt and pepper.
5.
Fry and roast on low heat, stick one side of the fat to the bottom of the pan. I didn't do a good job here, mainly because it was not Frenchcut and the cutting method was not good.
It is best to use a pot that can be put directly into the oven and can resist 400F/200C for frying.
6.
After both sides are browned, spread the prepared spices on the lamb chops.
7.
In the final step, put the pot directly in the oven preheated to 400F/204C degrees. It takes about 10 minutes to bake for 5 minutes and 14-16 minutes for 8 minutes.
8.
Serve! Finally, if you don’t like to eat fatty meat, cut the fatty meat slices down before roasting. In case the fat part is eaten to affect the taste.
Although I made it according to the time of 8 minutes, the meat is still soft and tender. It won't taste bad like an 8-point steak!
Also, be careful when taking things out of the oven, be careful, be careful!
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