Roasted Lamb Shoulder Steak with Rosemary

Name: Roasted Lamb Shoulder Steak with Rosemary
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb shoulder; 150g onion; 12g Sliced ginger; 5g Shallots; 2 pieces Rosemary; 5g Cumin powder; 2g Sesame Chili Powder; 3 tablespoons seafood sauce; 5g salt; 30ml Cooking Wine

by Xianger Kitchen

5.0 (1)

Favorite

24

Difficulty

Normal

Time

1h

Serving

2

Lamb has a warming effect and is suitable for winter consumption. We rarely eat lamb here, and the way of eating is very simple. It is either white cut or braised. It is not usually eaten. If you want to eat it, you can buy a pot of braised lamb with more than 5 catties. Then stew, stew, and eat it is particularly flavorful. My favorite is to grill the lamb. The lamb shoulder steak is very tender. It is marinated and roasted with rosemary and other spices. The cumin powder and chili powder blend just right, which is really good."

Roasted Lamb Shoulder Steak with Rosemary

1. After the lamb shoulder chops are naturally thawed, soak the blood in clear water. Change the water if the water becomes muddy in the middle.

2. Wash and shred the onions, prepare ginger, shallots, fresh rosemary, cumin powder, chili powder and hoisin sauce

3. The washed lamb chops are soaked up and put in a basin. Add salt, cooking wine, ginger, spring onions and hoisin sauce, mix well and marinate for more than 10 hours (the temperature is high, please refrigerate in the refrigerator)

4. Put tin foil on the baking tray, and put half of the onion on the bottom

5. Add the lamb chops to the top with onion, green onion, ginger, rosemary, cumin powder

6. Cover with tin foil and preheat the oven at 200 degrees

7. Enter the second to last floor in the preheated oven and bake for one hour

8. After 40 minutes, remove the lamb chops and transfer them to the grid. Sprinkle with chili powder, cumin powder and rosemary on both sides

9. Put the middle layer in the oven and bake it until the time is up

10. It tastes best when served hot

Tips:
1. Frozen lamb should be thawed naturally, and then soaked in clean blood water can remove the smell
2. The seasoning inside should be decided according to your own taste
3. The temperature and time of the oven should be determined according to the size of the oven and the size of the food