Rosemary roasted sheep shoulder chops
By VicentaLakin
It's a warmer and suitable for the winter. We rarely eat lamb here, and it's very single, either in white or in red, usually not. It's like buying more than five pounds and burning a pot of red and lamb, and then eating it. It's nice to have the lamb roasted, the lamb's shoulder chops are very fresh, and then it's baked together with the rosemary, and it's perfect to mix it with pepper
Recipe Recommendations
- Sheep shoulder steak 500 grams
- onion 150 grams
- ginger slices 12 grams
- shallots 5g
- rosemary 2 branches
- cumin powder 5g
- Sesame chili powder 2 grams
- seafood sauce 3 tablespoons
- salt 5g
- cooking wine 30 ml
Steps for Rosemary roasted sheep shoulder chops
1
The sheep's shoulder drain is naturally unfrozen, and the water's squirted
2
Onion wash, twirl, ginger, onions, fresh rosemary, powdered, pepper and seafood sauce
3
Washed sheep drain dry water and put it in the basin with salt, wine, ginger, onions mixed with seafood sauce for more than 10 hours
4
Put tin paper on the grill and lay half the onions first. Bottom
5
Add lamb chops to it with onions, ginger onions, rosemary, powdered
6
Cover it with tin paper, 200 degrees preheat in the oven
7
Go to the second bottom of the preheated oven and bake for an hour
8
In 40 minutes, you'll have your lamb chops on both sides of the net. Hong
9
And then in the oven and in the middle of the oven until it's over
10
It tastes good when it's hotRosemary roasted sheep shoulder chops Make Tips
1. Thaw the frozen lamb naturally, then soak it to remove the blood water to eliminate the gamey smell.
2. The seasonings inside should be adjusted according to your own taste.
3. The oven temperature and time should be determined based on your own oven and the quantity and size of the food.