A casserole roasted lamb chop
By VicentaLakin
Winter is the barbecue season, and the lamb is warm, and it's winter's pet. I made a simple roasted lamb chop with a casserole today. It tastes better than a oven
Recipe Recommendations
- lamb chops 500 grams
- barbecue material appropriate amount
- black pepper appropriate amount
Steps for A casserole roasted lamb chop
1
Sheep wash, dry water。2
Roast meat, ploughing (favoursier with toothpicks)。3
The new casserole washes, drys water, puts a grill on the bottom of the pan, then lays two tin sheets across the vertical lines, crosses the grill, presses down the inner wall and extends around the pan beyond (in order to prevent oil stains from entering the pan)。4
Put it in pickled lamb chops and splatter black pepper。5
Cover the pan and make the fire for 10 minutes before turning into the fire。6
20 minutes to turn, black pepper to shreds, 20 minutes to continue。7
Ten minutes of shut-off (full utilization of thermal energy stored in casserole pans, specific bake time being selected flexibly according to the size of the lamb chop and the size of the firepower)。8
Open up and enjoy it9
The finished product。10
The finished product。11
The finished product。A casserole roasted lamb chop Make Tips
1. The usual casserole on the market is not allowed to be dried, burned, much less used for barbecue, and I use a black casserole, which is always cold and cold, so it is fine. 2. A casserole used for barbecue must be completely dry, otherwise it may be damaged. 3. The specific roasting time shall be adjusted appropriately to the size of the lamb chop, the size of the firepower and the level of the grill。