Many people grill lamb chops in the oven without success, such as not cooking, baking is not crispy, and there is too much water to bake. My method has been successful every time, and the lamb chops are crispy and tender! For your reference!
【Required materials】
2000 g lamb chops, 50 g peppercorns, 1/2 onion, 4 tbsp cumin powder, 4 tbsp paprika, 2 tbsp ground black pepper, 2 eggs, 1 bottle of beer
【Method steps】
First, lamb chops cleaning: take lamb chops, rinse with running water, and try to wash the blood and water as much as possible. But don't blister! If it is frozen lamb chops, it is also naturally thawed, do not soak in water to thaw, otherwise the lamb is full of water, and there is more water when roasting, which affects the taste.
Second, lamb chops marinating: wash the lamb chops into the pot, use the appropriate amount of salt to wipe the lamb chops again, soak the peppercorns in water for a while, pour half of the pepper water and peppercorns into the pot, put half of the onion silk, mix the lamb chops and accessories evenly, cover the lid, marinate for two hours, if the time is tight, half an hour is also OK.
3. Lamb chop sauce: beat two eggs, add salt, cumin powder, pepper, the rest of the pepper water, add a small glass of beer (rice cooker with cup), stir well. Spread evenly on both sides of the lamb chops, it's okay to apply more.
4. Grilled lamb chops: Put the side of the lamb chops on the side of the meat, spread tin foil on the bottom of the baking tray, and wrap the lamb chops in tin foil. Some people say that they want to wrap tightly, I think it is not so exaggerated, I will cover it with tin foil, and pinch it on the side. Preheat the oven at 230 degrees for five minutes, place in a baking dish, and set for thirty minutes. Here it must be emphasized that different ovens are very different, we do not have to be limited to the time temperature, I think after 30 minutes, open to see, the lamb has changed color, out of the water, on it. This step is mainly to stew the lamb.
Fifth, lamb chop coloring: remove the upper layer of tin foil, the onion is also picked out, otherwise it is easy to paste in the later stage. Then continue baking for 25 minutes. The baking process is more observed, do not be limited to time, wait for the surface of the lamb chops to come out of the oil, there is charring, there is a fragrance, take out the turning over and continue to bake for 15 minutes, because this side has less fat, so the time is shorter, avoid roasting, affecting the appearance. The baking pan is better to put in the middle layer, the surface is not easy to paste, and the baked oil can also play a frying effect at the bottom.
Sixth, lamb chop seasoning: After the back is baked, turn over and sprinkle salt, chili noodles, cumin powder, black pepper, continue to bake for about 25 minutes, if the oil is too much, this time you can pour out some oil. The roasted lamb chops are brown on the surface, and the surface is roasted in fat and oil, and the aroma is strong, which is basically enough. Once out of the oven, sprinkle the paprika again, cumin, and you can do it.