1. Fresh lamb chops are soaked in blood for half an hour, the paper absorbs the water, and onions, ginger slices and pepper are added. And all the seasonings (except honey and black pepper for sizing.), grasp evenly. (Do not cut a whole lamb chop and roast it.)
2. We pour in rosemary and cumin.
3. Cover with plastic wrap and put it in the refrigerator for more than 24 hours.
4. Take out the marinated lamb chops from the refrigerator before grilling. Remove the onion and peppercorns in it by hand.
5. Take this lamb chop. Put tin thin paper
6. Wrap it tightly. Wrap tightly on all sides, otherwise the fragrance will be lost after a while. Into the oven 200° to stop the fire. Bake directly without placing a baking tray. Bake for 50 minutes. (We can turn over halfway.)
7. Mix honey and black pepper into the juice, prepare some salad oil,
8. After 50 minutes, we will take out the oven with the grill. Drain the excess water from the lamb chops first. Apply a layer of salad oil first. Brush with the juice of honey and pepper. Bake at 180° in the oven for 20 minutes. The surface of the grilled lamb chops is crispy. At this time, the lamb chops do not need to be wrapped.
9. Sprinkle some white sesame seeds out of the oven. It's delicious when you hold it in your hand.
Tips:This dish is a perfect match for cumin powder with more cumin and lamb than usual.
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