Roast lamb chop with cumin
I think I have a special affinity for this dish. I just nagged to my friends a few days ago that I have to roast a lamb chop to eat during the New Year this year. During the New Year, everyone likes to be happy. So when I saw the requirements for the summary match, I chose A without hesitation. Hehe, sheep--foreign are jubilant. After eating the lamb chops, everyone is jubilant.
Recipe Recommendations
Steps for Roast lamb chop with cumin
1
Prepare the materials.
2
Wash the lamb chops and cut them into small pieces.
3
Remove the outer skin of the garlic and use a garlic clip to make minced garlic.
4
Drain the lamb chops and place them in a basin and add the seasoning.
5
Mix well and marinate for about 30 minutes.
6
Peel the potatoes and cut them into slices.
7
Peel the carrot and cut it into slices.
8
Wash the onions and shred them.
9
Wash the lemon and cut it into slices.
10
Lay tin foil on the baking pan.
11
Add potatoes, onions, and carrot slices.
12
Add salt, black pepper, oil and lemon juice, mix well, and spread with a few slices of lemon.
13
Add the pickled lamb chops.
14
Spread with a few slices of lemon.
15
Send it into the middle layer of the preheated oven, heat it up and down to 200 degrees C, and bake for about 20 minutes.
16
Bake until the lamb chops are slightly boned, and then ready to be baked.
17
It's fragrant. Roast the lamb chops until 9th ripe.
18
The cumin lamb chops are very fragrant. After chewing, you have to suck your fingers.