Roasted Lamb Chops with Rosemary

Roasted Lamb Chops with Rosemary

1. First remove the fat on the side with a lot of meat

2. Then grind appropriate amount of salt and black pepper, massage the front and back sides of the lamb chops a little

3. Chop the rosemary leaves, garlic, coriander seeds, roasted and crushed

4. Then apply cumin and a little olive oil on both sides of the lamb chops, continue to massage, and marinate in the refrigerator (refrigerate overnight)

5. Before you prepare to grill the lamb chops the next day, take the lamb chops out of the refrigerator in advance to return to room temperature, and preheat the oven to 195 degrees Celsius

6. Take a pot and boil it (I put olive oil when marinating the meat, so I didn’t add oil in this step, but you can put some oil in the pot if you like), put down the lamb chops and fry until both sides are seared. (Fry the surface at high temperature first to lock the gravy inside as much as possible, and the skin will be more fragrant)

7. Put the grill on the baking tray, put the lamb chops on the grill, put in the preheated roast and bake for about 25 minutes

8. After roasting, take it out of the oven, place it in the rest for a few minutes, and then cut into pieces. When eating, you can drizzle a little juice dripping from the baking tray on top (the black surface is not the meat, but the garlic Scorched, normal phenomenon)

Tips:

1. Depending on the oven, the size of the lamb chops is different and the personal taste preferences are different. The time can be adjusted by yourself (I have a little bit of frying in advance, and you can grill it directly without frying if it is troublesome), in general, whether it is fried beef, lamb, fish steak or grilled For beef, lamb and fish steaks, mastering the time can only rely on practice to make perfect;
2. It doesn’t matter if beef and mutton are eaten raw, it’s not as good as chicken and pork. I grilled it this time, it was basically cooked to the level of well done, because the stomach and intestines of me and Lao Wu were a bit bad for those two days, so I don’t want to It’s too raw to eat; in fact, we usually like to eat more regenerated, so this time we thought it would be a little bit dry. I didn’t expect that even the well done level is very moist and soft, very delicious, so the quality of the ingredients is still very important;