Rack of Lamb

Rack of Lamb

1. Fresh lamb chops are ready to be grilled and start to enjoy the delicious mode

2. Soak the lamb chops in clean water for half an hour

3. Seasonings shallots, cumin diced, chili noodles, salt, Yipin fresh soy sauce, oyster sauce, black pepper and set aside

4. Lamb chops cut into 3-4 cm long pieces

5. Cut the lamb into chunks

6. Put all the prepared seasonings into the lamb and lamb chops in an appropriate amount

7. Lamb chops and lamb, mix all the seasonings well

8. The mixed lamb chops and mutton are sealed in a fresh-keeping bag and placed in the refrigerator for 24 hours to marinate and taste

9. The simmering lamb chops are so delicious

10. Start to wear strings

11. Lamb chops and mutton skewers are placed on the tin foil on the baking tray.

12. Preheat the oven at 180 degrees for 20 minutes. Cover the grill pan with tin foil so that the moisture in the meat skewers will not be lost. The oven is heated at 250 degrees for 15 minutes.

13. Take out the grilled meat skewers, remove the tin foil, and sprinkle some seasonings into the oven and bake for about 5 minutes.

14. The grilled lamb chops and mutton skewers are placed on the plate, and seasonings can be appropriately added according to personal taste

15. The meat of the lamb chops is very chewy

16. Lamb skewers taste very delicate

17. Eating at home is economical and clean and hygienic

18. It tastes more delicious with side dishes

19. So happy home barbecue

20. Eating barbecue with my husband and chatting with beer, where to find happiness

Tips:

Lamb chops are meat attached to the ribs, covered with a layer of film, combined with fat and thin, with a soft texture. Suitable for grilling, roasting, braising and stuffing. Lamb chops can be subdivided into two parts: lamb ribs and lamb spine ribs. The lamb ribs are located under the ridge of the lamb. There is a leaf on each side. The bones are long, muscles are interspersed, and the fat is thick. It is lamb chops. The top grade. The lamb spine is located on the back of the lamb. It has more bones and less meat, but contains spinal cord and has a unique taste. Lamb is warm in nature. It is often eaten in winter. It can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging effect.