Roast lamb chop with honey(feng mi kao yang pai )

Roast lamb chop with honey

Introduction:

Production steps:

Step 1: Boil the lamb chops in water to remove the foam. When boiling, put some scallion and ginger (a small amount of Zanthoxylum) in the water to remove the fishiness.

Step 2: mix lamb chop with vanilla, red wine, black pepper, garlic, salt, honey, olive oil and marinate for 30 minutes; sprinkle sesame seeds.

Step 3: cut potatoes into proper size, sprinkle with salt, pepper and olive oil, mix well and marinate for a while.

Step 4: preheat the oven for 200 degrees; lay tinfoil on the baking tray, put in potatoes and lamb chops; bake in the middle layer for 20-25 minutes, and the lamb chops are 9 mature (you can see that the lamb chops are slightly boned, squeaky and oily, and do not bake them).

Materials required:

Fresh lamb chops: right amount

Black pepper: right amount

Red wine: moderate

Potatoes: moderate

Garlic: right amount

Salt: right amount

Olive oil: right amount

Honey: right amount

Sesame: right amount

If you don't like too much pickle, you can use lemon or rosemary instead of lemon; 4. The vegetables under the lamb chops can make the mutton evenly heated, and the vegetables that absorb the juice and mutton oil are also delicious.

Production difficulty: unknown

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Feng Mi Kao Yang Pai