Xinjiang roasted lamb chops

Recipe Recommendations

• lamb chops
• onionhead one
• salt 1 scoop
• cumin a little
• chili powder a little

• slightly spicy
• roast
• several hours
• ordinary

Steps for Xinjiang roasted lamb chops

1

The lamb chops are cleaned and dried or dryed with kitchen paper towels, and the whole onion is cut into the lamb chops with a spoonful of salt. Plate the salt evenly on the lamb's chops, rub each lamb's chop with his hands for one to two minutes, rub the salt in the meat! The onions and lamb chops were then packed in bags and put in the freezer room where they were made overnight。

2

Prepare a little bit of tweak and pepper powder。

3

The salted sheep are released into the mid-level grill of the oven, under which they are attached to the fat of the lamb's drain, and a tin piece of paper can be placed on the board to facilitate the cleaning of the oven. Two hundred degrees for 10 minutes, then 230 degrees for 20 minutes。

4

Turn down the lower side of the lamb row and bake it at 230 degrees for about eight minutes。

5

Take out the lamb chops, and spread a little zeal and pepper. The zealous and chili powder in figure 2 will do. Don't run out of them all

6

I'll put the sheep in the oven. 230 degrees and five minutes. Because of the varying power of the ovens, the oven time and temperature are for reference only! It is recommended that you take a look at the meat in the oven every few minutes during the oven time, and then adjust the oven temperature appropriately

Xinjiang roasted lamb chops Make Tips

Recipe Categories

• Elderly recipes
• Xinjiang cuisine
• Winter recipes