Roasted Lamb Chops

Name: Roasted Lamb Chops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some French cut lamb chops; Some small potato; Some onion; Some green pepper; Some Bell pepper; Some Montreal Steak Marinade; Some Rosemary; Some Thyme; Some Cumin; Some Dried chili powder; Some pepper powder; Some salt

by Jane Baby

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I continue to eat lamb today. LG likes to eat roast lamb, so let’s have a combination of Chinese and Western roast lamb chops. The rosemary grown at home is just right to use. The leaves of rosemary in winter are very fragile and fall off a lot with a light touch, so there is no need to cut the stems with scissors. The chili powder for grilled lamb chops, I use Korean chili powder for spicy cabbage. It is not spicy, but the color is good. If you like it spicy, grill it with Sichuan chili powder and enjoy the spicy moment! "

Roasted Lamb Chops

1. French cut lamb chops are marinated overnight with Montreal steak marinade, rosemary and thyme.

2. Pluck the fresh rosemary leaves and wash.

3. Wash the small potatoes and steam them in a steamer.

4. Flatten the small potatoes with a knife, and marinate them with rosemary and thyme for a while.

5. Cut green peppers, bell peppers, and onions into large pieces.

6. Put cumin powder, dried chili powder, pepper powder, salt in a bowl and mix well.

7. Brush the tin foil in the baking pan with a layer of oil. Wrap the exposed bones of the lamb chops with tin foil. Brush both sides with cumin mixture and marinate for two hours.

8. Preheat the oven at 220°, put the lamb chops in the middle layer and bake for about 20 minutes to get the oil (take out halfway and turn over and brush with cumin mixture), then put the green peppers, red peppers, onions, and potatoes on the baking tray, and brush with the lamb The drained oil and the remaining cumin are mixed with seasoning, and the upper layer is roasted at 200° for about 20 minutes (the roasting time is adjusted appropriately, and the surface of the roasted vegetables is slightly burnt).

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