1. Put the lamb chops bought back in clean water to remove the blood, soak for about two hours, change the water halfway, and clean up the bone scum on the surface
2. After removing it, let it dry. After dissolving the Orleans marinade, immerse in the lamb chops and marinate for 1 night (it is cold in winter, so don’t put it in the refrigerator)
3. Cut out twice the length of tin foil, lay out the marinated lamb, fold it back and cover it
4. Put it in the preheated oven, 200 degrees, 1 hour
5. Take it out after 1 hour, remove the used tin foil, re-stack the lamb chops on new tin foil, sprinkle with black pepper, put in the oven for 30 minutes, turn over 15 minutes midway, and bake the color
Tips:1. It's basically cooked in 1 hour, and then turn it on for coloring;
2. The double-length tin foil is for laziness. When baking the second time, throw away the bottom layer, and the upper layer can continue to pave the way;
3. Honey can be brushed during the second baking, the color is better, but also for the sake of laziness.
