Rack of Lamb

Name: Rack of Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb chops; Some salt; Some Oyster sauce; Some Ground pepper; Some Cumin powder; Some Chili powder; Some White sesame

by Rou Hao Lin Qi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Grilled lamb chops is a halal dish. The nutrient content of lamb is very rich, its composition is very close to the human body, and it is easy to digest and absorb. Detection and analysis of mutton is rich in amino acid content and complete in variety, which is one of the complete protein sources necessary for the human body. Lamb also contains a variety of mineral elements and vitamins, and its nutritional and health functions are favored by many consumers. "Compendium of Materia Medica" once compared mutton with ginseng, and it is called "small ginseng". It is cooked by roasting, the outside is charred and the inside is tender, the meat is rotten and fragrant. "

Ingredients

1000g Lamb Chops
Some Salt

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Some Oyster Sauce

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Some Ground Pepper
Some Cumin Powder
Some Chili Powder
Some White Sesame

Rack of Lamb

1. Mongolian lamb chops, a whole piece, trimmed, washed and dried in water.

2. Sprinkle an appropriate amount of salt, consume oil, and black pepper, and spread evenly.

3. Cover with plastic wrap, put in the refrigerator, and marinate overnight.

4. Preheat the oven at 145 degrees for 60 minutes and bake on a slow fire. The time depends mainly on the condition of the lamb chops. During the period, pay attention to the condition of the lamb chops and don't burn them. Time is up, take it out. Cut, as shown in the picture, don’t cut all of it.

5. Put it back in the oven and continue to bake for two or three minutes.

6. Install the plate slightly.

7. Dip it with white sesame seeds, cumin powder, and chili powder. It is particularly fragrant.

8. The last one belongs to me.

Tips:
1. What I bought is Mongolian lamb, the meat is relatively tender, and a whole piece is only two or three catties.
2. The marinating time depends on the size of the lamb chops.
3. I used a slow fire at 145°C for about an hour, and finally at a high fire at 180°C for 3 minutes. The lamb chops grilled in this way are charred on the outside and tender on the inside. You can also roast at 180 degrees for 30 minutes at the beginning, so that the roasted lamb chops are full of aroma, but you must always pay attention to it, don't burn it.