Rack of Lamb
1.
Ingredients table: • lamb chops • cumin grains • onions • salt • peppers • olive oil • chili powder
2.
Use a food processor (or your handy tool) to finely chop the onion. Preheat the oven to 150 degrees.
3.
Spread salt and freshly ground black pepper evenly on the surface of the lamb chops, then cover with chopped onion, and sprinkle with cumin and a little chili powder. (You can add rosemary, thyme, lemongrass and other spices according to your taste)
4.
Wrap it in aluminum foil and put it in the middle of the oven and heat it up and down at 130 degrees for 4.5 hours. (The temperature should not be too high, otherwise the meat tendons will not bite when they are locked and roasted)
5.
Since it's going to be baked for so long, don't waste the remaining space in the oven. Add some potatoes, sweet potatoes or yams and bake them together, so that there is an extra side dish.
6.
Finally, open the tin foil 30 minutes before baking, turn the vigor to broiling and raise the temperature to 190 degrees, so that the onion on the surface will be more fragrant and the color of the lamb chops will become the standard golden yellow.
7.
Finally, use the lamb bones that have been removed from the barbecue (don’t remove your wife too clean~), add water, pour in the sauce of the barbecue, cut two carrots, sprinkle some white wine after boiling, add salt, and simmer for 2 hours at a minimum. .
