Roasted lamb chops with black pepper and red wine
By NealWolf
What to eat during the holidays is almost a question for every household. Those who accompany customers to eat outside every day claim to eat at home during holidays. Little did I know that children like me, who eat home food every day, want to go to restaurants outside to learn from them. Eating has become the most scratching issue during the holidays. In Sichuan, dumplings are not eaten during the Spring Festival, or you cannot eat a meal of home-made dumplings every year. But for a northern child like me, whether it is the Spring Festival, the Winter Solstice, the fifth day of the lunar new year, or the New Year, it seems that every festival will be soaked with dumplings. Alas... Please understand me. I have been here for so long, and I eat dumplings every day at home. It makes me feel like I am different every day from being in the capital. I ask about the aroma of the butter every day, and all kinds of saliva flow... I just can't eat it. I had to make a lamb chop to satisfy my cravings.
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- simple
Steps for Roasted lamb chops with black pepper and red wine
1
First, put the black and white pepper grains in a dry pan and bake them over low heat. The white pepper grains are slightly yellow and you can smell a little fragrance, and then grind them into shredded black and white pepper. I like it with strong flavors, so I use it in large quantities. I recommend Kampot pepper in Cambodia, it tastes very good.
2
Spread the mutton slices evenly on both sides, mashed garlic, black and white pepper, salt, and shredded dried thyme, then pour in red wine (about freshly dipped and sliced), seal the container, and refrigerate in the refrigerator for at least 1 hour.
3
When making the lamb chops, prepare the ingredients for the garlic bread, melt the butter in water (if not completely melted, it is better to turn into a soft paste), add 10g of minced garlic, 2 g of shredded thyme, and 1 g of salt, stir well and set aside.
4
Slice the bread, coat it with the prepared bread ingredients, and put it in the oven. My oven has no temperature and only time. I like it crispy, so I bake it for 10 minutes. Everyone adjusts it according to their own oven as appropriate.
5
Wash the asparagus, peel off the old skin, bring water to a boil, add a little salt and olive oil, and cook the asparagus for later use. In addition, cut the onions into shredded strips and stir-fry with a little olive oil. Set aside. (Onions can be stir-fried while the mutton is roasting). Now the asparagus is actually 35 per catty. It's a scam during the Spring Festival. I complain again.
6
Mix 10ml of red wine, 10g of honey, and 15g of Meiji umami juice into barbecue ingredients for later use.
7
An oven without a temperature setting can be operated according to my method. Put the small slices into the oven, brush the first side with a layer of barbecue juice and bake for 5-6 minutes, then turn over and brush the first side with a layer of barbecue juice and bake for another 8 minutes. Cheek and oily. If the mutton is small, the second side can be roasted for only 5 minutes. For those with a temperature setting, preheat to about 220 degrees, and then bake on one side for 5 minutes.
8
Place asparagus, onions, bread, and lamb chops on a plate