Roasted Lamb Chops with Potatoes

Name: Roasted Lamb Chops with Potatoes
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g Lamb chops; 2 pcs potato; Some Vegetable oil; Some salt; 2g Peppercorns; A Green onions; 1 piece green pepper; 5g Sugar; 20 Spicy skin

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Xinjiang, a magical paradise that fascinates meat-eaters, has so many people linger in their dreams! Obsessed with its grilled lamb skewers, obsessed with its large plate chicken, obsessed with its various original cuisine. It is also the sliver that makes the homesick wanderers drool and can twist the earth into a ball of yarn, as well as father's scraps and brothers' barbecue tongs. There are more spicy skins, skin sprouts, a stir-fried lamb belly; rice intestines, noodles, with more spicy noodles on top; noodle flags, naan pancakes, not enough and oil towers and so on. There are too many to count, these countless characteristics of Xinjiang, you can only taste its deliciousness when you arrive in Xinjiang! It is not an exaggeration to say that mutton is the main meat in Xinjiang. Although the Han people are still the majority of the ethnic group, they are used to eating mutton in this place of paradise for meat eaters. In large and small vegetable markets, mutton is also the protagonist. No matter how the price changes, mutton always has its noble status and is superior. Just like me, on the Internet, I am the cook who cooks the most lamb. The combination of lamb and potatoes, perhaps such a combination is rare.

This combination comes from my inspiration for making big chicken on the weekend. The combination of chicken and potatoes has become a household name, and the mutton can also be matched in this way. Although the mainland loves mutton not so enthusiastically, Xinjiang likes it, it is a beloved one. With this idea, it was implemented immediately. The cooking method is similar to that of large-plate chicken. Xinjiang’s spicy skin is a must, green onions and boiled sugar are also necessary. The potato lamb chops with delicious flavors and flavors were created by me. The kitchen is just one. A creative paradise full of challenges.

Ingredients

700g Lamb Chops
2 pcs Potato
Some Vegetable Oil
Some Salt
2g Peppercorns
A Green Onions
1 piece Green Pepper
5g Sugar
20 Spicy Skin

Roasted Lamb Chops with Potatoes

1. Main ingredients: 300 grams of potatoes, 600 grams of lamb chops. Accessories: 50 grams of rapeseed oil, 10 grams of salt, 15 grams of sugar, 1 gram of monosodium glutamate, 20 spicy skins, 1 green onion, 1 garlic, 5 grams of ginger, 1 star anise Pieces, 1 gram of peppercorns, 1 grass fruit, 1 green chili

2. Cut the lamb chops into sections

3. In a pot under cold water, boil and scoop up

4. Wash the green onion, ginger and garlic, cut into sections and slices, soak the spicy skin in hot water for 1 minute to pick up, wash and cut green chilies

5. Heat the pan with cold oil, heat 50% of the oil, add the sugar, and stir-fry slowly until the sugar has brown bubbles

6. Stir-fry the lamb over medium heat to drain out the moisture and fragrant (about 3 minutes)

7. Add star anise, peppercorns, grass fruit, spicy skin and stir fry to create a fragrance

8. Add water to soak the lamb chops, bring to a boil on high heat, turn to medium and low heat and cook for about 40 minutes

9. Wash the potatoes, peel and cut into pieces

10. Stir evenly in the pan

11. Add salt and stir fry evenly, until the lamb chops and potatoes are cooked thoroughly

12. Increase onion, garlic, green pepper, MSG

13. Stir-fry evenly to give a fragrance and then out of the pot

Tips:
The lamb chops must be boiled in a pot under cold water so that when the lamb chops are tender, the heat should not be too high, and the lamb chops can be cooked to 8 mature on a medium-to-low fire before adding potatoes. Do not cook the potatoes too well.