Xinjiang Flavor Grilled Lamb Chops

Name: Xinjiang Flavor Grilled Lamb Chops
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; 1 piece onion; 1 tablespoon salt; a little Cumin; a little Chili powder

by Azalea Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

I spent 45 days in Xinjiang in the summer. The first stop was Hami, Turpan, Urumqi, Bole, Yili, and Altay. We ate the most authentic nangkeng meat, grapes from Turpan, and large chicken from Shawo. It is said that Xinjiang's Shawan large plate chicken is the most famous. When we passed by Shawan, we stopped and ate the most authentic large plate chicken! The rack meat and naan meat we ate in Xinjiang seemed to be very simple, but the mutton was very fragrant. Their rack meat did not contain cumin and chili powder and tasted very good. Considering that the quality of the mutton in the Mainland is not as good as Xinjiang The local lamb is so good, I added a little cumin and chili powder when grilling the lamb chops! The mutton is charred on the outside and tender on the inside, very delicious! It is completely comparable to the shelf meat we eat locally in Xinjiang! 1. My WeChat public account [Azalea Gourmet], after paying attention, you can view the gourmet recipes that I carefully edit for everyone every day and get you to lose your mind and body!

Ingredients

500g Lamb Chops
1 piece Onion
1 tablespoon Salt
a little Cumin
a little Chili Powder

Xinjiang Flavor Grilled Lamb Chops

1. After washing the lamb chops, drain the water or use a kitchen paper towel to dry the water, then shred a whole head of onion into the lamb chops, and add a spoonful of salt. Spread salt evenly on the lamb chops, rub each lamb chop with your hands for 1-2 minutes, rub the salt into the meat! Then put the onion and lamb chops into the bag and put them in the refrigerator to marinate overnight

Xinjiang Flavor Grilled Lamb Chops recipe

2. Prepare a little cumin and chili powder

3. Put the marinated lamb into the middle grill of the oven. Place a baking pan under the grill to catch the dripping fat from the lamb chops. A piece of tin foil can be placed on the test pan to facilitate cleaning the baking pan. Bake at 200°C for 10 minutes, then continue to bake at 230°C for about 20 minutes

4. Turn the lamb chops upside down and bake at 230 degrees for about 8 minutes

5. Take out the lamb chops, sprinkle a little cumin and chili powder. Just sprinkle a little bit of cumin and chili powder in picture 2, don't use up all

6. Put the lamb into the oven and bake it at 230 degrees for about 5 minutes, and it will be out! Due to different oven power sizes, the oven time and temperature are for reference only! It is recommended that you check the meat in the oven every few minutes during the roasting time, and then adjust the oven temperature appropriately