Routine lamb chops

The lamb always tastes like fragrance, remembering that there was a lot of fragrance in the beef string that you used to eat when you went on a trip, so you bought radiant seeds on the Internet, fried them, smashed them, but not powdered them, and black and white pepper seeds, polished them with coffee, powdered them, felt like a single white pepper powder and a single black pepper powder, mixed pepper powdered them up in lamb chops, especially fragrance。

Recipe Recommendations

lamb chops 2 blocks
white pepper seeds 1/2 teaspoon
red pepper seeds 1/2 teaspoon
black pepper seeds 1/2 teaspoon
Pepper crumbs 1/2 tablespoon
paprika 1/2 teaspoon
cumin powder 2 teaspoons
refined salt 1/2 teaspoon

cumin
roast
an hour
ordinary

Steps for Routine lamb chops

Put three peppers and pepper crumbs in the grinder。

Powdered into a bowl。

With pepper powder, powder and salt, the bowl is evenly mixed。

When the lamb is drained, the water is dried, painted with the powder from the bowl on the lamb's chops, a little massage is given, then the meat is inserted with a fork, and a mixed powder massage is put in place for 30 minutes or more, preferably in a bag or box, and the fridge is put in a more odour overnight。

AN AIR PAN IS SPRAYED OR POLISHED WITH VEGETABLE OIL, WITH MEAT IN IT, SET AT 370° F, FIRST BAKED FOR 12 MINUTES AND 15 MINUTES IF THE MEAT IS THICK。

Turn the lamb chops over and check the level of corroding, and if the whole piece looks almost ripe, then it's 5-8 minutes at the same temperature, and if the meat isn't ripe enough, then it's ready to be cooked, especially if the pork must be cooked。

Note。