Red Wine Grilled Lamb Chops

Name: Red Wine Grilled Lamb Chops
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Lamb chops; 20g Strawberry jam; 250g onion; 10g Cooking Wine; 30g Red wine; 15g Soy sauce; 15g Oyster sauce; 30g garlic; 10g parsley; 15g ginger; Some salt; Some honey; Some Cumin seeds; Some Chili powder; 1/2 lemon

by Susuai Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Early spring in Weihai,
It was warm and cold.
Yesterday it was 1℃/10℃,
Gentle and gentle,
Today it becomes 3℃/-6℃,
The cold wind swishes.
At this time,
Eating lamb on the whole point is the best way to resist the cold spring.
As the saying goes, "Winter eating lamb and ginseng,
Spring, summer and autumn food also strengthens the body. "
According to the "Compendium of Materia Medica",
Lamb "warms the middle and nourishes the deficiency, nourishes the middle and nourishes the qi, appetizes and strengthens the strength, and nourishes the kidney qi",
It is a good product to help Yuanyang, replenish essence and blood, and benefit from strain.
Often eating mutton is very beneficial to improve people's physical fitness and disease resistance.
This tender and juicy red wine grilled lamb chops,
Red wine is added to make the lamb chops more beautiful and attractive.
Strawberry sauce cooked by yourself also makes the lamb more tender.
Adding coriander and lemon is a coup to remove lamb taint.
When baking,
First wrap it in tin foil and bake it for half an hour.
To ensure that the lamb chops are fresh and juicy,
Finally bake it directly for 20 minutes,
Make the surface more crispy.

Red Wine Grilled Lamb Chops

1. Soak the lamb chops in clean water for 2 hours, take out and drain the water and cut into suitable size sections for later use. At the same time, chop the onion, garlic, and ginger into finely mince

2. Pour soy sauce and oyster sauce in the minced green onion, ginger and garlic

3. Add salt and homemade strawberry jam

4. Squeeze the lemon juice, pour the cooking wine

5. Pour in dry red wine and chopped coriander and mix well

6. Soak the lamb chops in the sauce and put them in the refrigerator overnight. Place the lamb on the tin foil and sprinkle with cumin

7. Pour the marinated lamb chops with the sauce, then roll it all around and wrap it into a small bag to prevent the juice from flowing out, and place it in a baking tray. Preheat the oven to 220 degrees and bake for 30 minutes

8. Remove the tin foil outside of each lamb chop and place it directly in a baking pan covered with tin foil. Brush the surface with honey water, sprinkle with chili powder, and bake at 220 degrees for another 20 minutes. The surface will be crispy and fragrant. Turn it over and brush the honey water once in the middle. , Sprinkle chili powder once

Tips:
1. The lamb chops must be soaked in clean water for 2 hours to remove the internal blood water. This is the first step in grilling good-tasting lamb chops;
2. Don't put it without strawberry jam, both strawberry jam and lemon juice have the effect of removing mutton smell, and it can also make lamb more tender;
3. When the marinated lamb is placed on the tin foil, both sides should be covered with thick marinating sauce;
4. Soak the lamb chops with sauce, wrap them in tin foil and bake for 30 minutes. This is the key to fresh and juicy lamb chops;
5. Pay attention to the coloring of the lamb chops, and adjust the time and temperature according to the state of your own oven.