Roast lamb chop(kao yang xiao pai )

Roast lamb chop

Introduction:

"Some time ago, I really wanted to eat mutton, especially the taste of mutton kebab with cumin. Although the recipe says that this kind of roast lamb chops is best cut with French cut, I saw the lamb chops that were not cut very carefully in the supermarket, so I bought them like a tiger. I didn't care so much, so I went home to bake a big meal while the meat was fresh."

Production steps:

Step 1: cut the lamb chops into the following patterns, soak in pepper water + a small amount of rice wine for 10 minutes to remove the smell. If the meat is fresh, it won't taste too much. I'm not afraid of the smell of meat. I can accept the smell of meat, the smell of mutton and the smell of fish. If you're afraid of everything, don't eat anything.

Step 2: prepare a spice. Because I was very greedy for cumin flavor, I bought cumin seed, but later I felt that it was a bit like mutton kebab, too much for flavor. I think I'll use mustard seed next time.

Step 3: mash rosemary and spices (cumin) with a little olive oil. The main purpose of putting oil is to make spices stick on the meat.
I use rosemary a little dry, mustard seeds and so on) with a little olive oil mash. The main purpose of putting oil is to make spices stick on the meat.
The rosemary I used is a little dry.

Step 4: dry the meat with a paper rag and coat both sides with salt and pepper.

Step 5: fry over low heat and stick the fat meat on one side to the bottom of the pot. I'm not doing well here, mainly because it's not French cut and the cutting method is not good.
It's best to use a pan that can be directly put into the oven and can resist 400F / 200C.

Step 6: after both sides are scorched, spread the prepared spices on the lamb chops.

Step 7: in the last step, put the pan directly into the oven preheated to 400F / 204c. It takes about 10 minutes to cook until the 5th degree, and about 14-16 minutes to cook until the 8th degree.

Step 8: serve! Finally, if you don't like fat meat, slice it before baking. In order to avoid eating too much fat affect the taste.
Although I cooked it according to the time of medium ripening, the meat is still tender and tender. It's not as bad as 8-point steak!
And when you take things out of the oven, be careful, be careful!

Materials required:

Lamb chop: right amount

Rosemary: moderate

Pepper water: right amount

Cumin: moderate

Salt: right amount

Pepper: right amount

Note: welcome to collect my blog http://blog.sina.com.cn/tigerbytiger

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Kao Yang Xiao Pai