Cut lamb chops with fragrant roast method
I continued to eat mutton today. LG likes to eat roasted mutton, so I would have a roasted lamb chop that combines Chinese and Western medicine. I can use the rosemary grown at home. The leaves of rosemary are very fragile in winter and fall off a lot with a slight touch, so there is no need to use scissors to cut the stems. The chili powder used to roast lamb chops. I use Korean chili powder for spicy cabbage. It is not spicy, but the color is good. If you like spicy ones, bake them with Sichuan chili powder and enjoy the spicy moments!
Recipe Recommendations
- small potatoes appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- sweet pepper appropriate amount
- rosemary appropriate amount
- thyme appropriate amount
- cumin appropriate amount
- dried chili powder appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- slightly spicy
- braised
- an hour
- simple
Steps for Cut lamb chops with fragrant roast method
1
Marinate French chop with Montreal steak marinade, rosemary, and thyme overnight.
2
Pick fresh rosemary leaves and wash them.
3
Wash the small potatoes and steam them in a steamer.
4
Squash the small potatoes with a blade, marinate with rosemary and thyme for a while.
5
Cut green peppers, bell peppers, and onions into large pieces.
6
Put cumin powder, dried chili powder, pepper powder, salt in a bowl, and mix well.
7
Brush a layer of oil on the tin foil on the baking plate, wrap the exposed bones of the mutton chops with tin foil, brush with cumin mixed seasoning on both sides, and marinate for two hours.
8
Preheat the oven to 220°, put the lamb chops in the middle layer and roast them for about 20 minutes to remove the oil (take them out halfway, turn them over and brush the cumin mixture), then put the green pepper, red pepper, onion, and potato on the baking sheet, brush with the mutton chops mixed with the remaining cumin seasoning, and bake them on the top layer at 200° for about 20 minutes (adjust the baking time appropriately, and the surface of the roasted vegetables can be slightly charred).