Potato lamb chops
By VicentaLakin
In other words, lamb chops are one of my favorite parts of lamb meat. They're softer than lamb legs, they're thinner, they're full of mouths, whether they're slit by bone, they're radish, or they're roasted directly after they taste。
Recipe Recommendations
- lamb chops half a tablet
- potatoes of 2
- lemon half a
- honey a little
- salt 2 tablespoons
- cumin appropriate amount
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- brown sugar 1 scoop
- vinegar a little
- onion appropriate amount
- Jiang few slices
- garlic few cloves of
- onion 20 grams
- black pepper appropriate amount
- coriander a little
Steps for Potato lamb chops
1
Material: Frozen sheep drains are naturally unfrozen, blood is bubbled, freshen up
2
Onion slices, garlic slices, onion slices, potato slices. Pickled sauce: matching wine, raw, salt, red sugar, honey, vinegar, pepper powder
3
Pickle: Brush the sauce on the lamb chops, pickle it up for one to two hours, refill the sauce a few times
4
Clean up the garlic, wrap the whole lamb chops with tin paper and put them on the grill
5
In the middle of the pre-heated oven, 180 degrees up and down, about 30 minutes. When it's ready, wash one potato and cut it off
6
Remove the tin paper and pour out the soup and oil from the roast. Drop it
7
Cut it in the thick part, and you can see that the inside of the meat is ripe
8
Set up the lamb chops and potatoes and onions, put them in the top of the oven, brush the pickle sauce on both sides of the lamb chops, and spray a little bit of black pepper. Break
9
190 degrees and about 15 minutes. Just put on the fragrance
10
I'll just bake the plate