Boiled doubles, "Bones, Spud."

By VicentaLakin

Boiled doubles, "Bones, Spud."
Use the oven energy and come up with two dishes of roasted meat, “Bones and potato peppers”, which is so simple that we can't make it easy. The lamb chops are good, lamb meat and spices are important, and I prefer goat-heated meat, and if I finish cooking without the lamb, I prefer pork. For spices, rosemary and obscurity are essential, while others increase or decrease according to personal preference。

Recipe Recommendations

  • Sheep steak 1 block
  • onion one
  • potatoes of 2
  • green pepper one
  • coarse sea salt 1 scoop
  • Ground black pepper 1 scoop
  • barbecue sauce appropriate amount
  • honey a little
  • shredded rosemary 2 tablespoons
  • cumin powder 2 tablespoons
  • cumin 1 scoop
  • geranyl 2 tablets

Steps for Boiled doubles, "Bones, Spud."

  • Make Boiled doubles, "Bones, Spud." step 0
    1
    Potatoes, onions, peppers, slices of slices, slices of slices, salt of the sea, black peppers and oil, mixing
  • Make Boiled doubles, "Bones, Spud." step 1
    2
    Sheep chops are added to all other sauces except sea salt, black peppers and honey, even massages are even, fresh membranes are tight and refrigerators are frozen for 24 hours
  • Make Boiled doubles, "Bones, Spud." step 2
    3
    TOASTERS WITH OILPAPERS, VEGETABLE PREPARATION, SECOND FLOOR OF COUSS OVEN, 160 DEGREES, 30 MINUTES
  • Make Boiled doubles, "Bones, Spud." step 3
    4
    Sheep chops are removed from the protective film, wrapped in tin paper, placed above potatoes, 180 degrees and 30 minutes
  • Make Boiled doubles, "Bones, Spud." step 4
    5
    Turn the potatoes down, take off the tin paper, turn over, and continue to bake 180 degrees and 30 minutes on the potatoes
  • Make Boiled doubles, "Bones, Spud." step 5
    6
    Sheep brushes on honey rolls, 210 degrees for 10 minutes, and then five minutes for honey brushes
  • Make Boiled doubles, "Bones, Spud." step 6
    7
    Cut your bones with a knife
  • Make Boiled doubles, "Bones, Spud." step 7
    8
    Smash the roasted juice. Done

    • Boiled doubles, "Bones, Spud." Make Tips

    1. The rack of lamb I use has 8 small pieces; I cut them apart for easier roasting. 2. Do not turn on the fan function while roasting the meat, otherwise the surface will become too dry. Turn it on for the last 3-5 minutes to make the skin crispy. 3. It is recommended to marinate the lamb the night before you plan to eat it, and then take it out to roast the next evening for perfect timing. 4. Generally, you don't need to keep the oven light on while roasting; just turn it on when you check the food to save electricity.

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