Roasted lamb chop with vanilla(xiang cao kao yang pai )

Roasted lamb chop with vanilla

Introduction:

"Because I'm greedy, I made two different flavors, one with vanilla, the other with fennel and mustard. These spices can remove the flavor of mutton itself very well."

Production steps:

Step 1: prepare vanilla, fennel, salt, black pepper powder and mustard sauce.

Step 2: spread tin foil on the baking tray, sprinkle the base oil on one side, sprinkle salt, black pepper powder and vanilla, and sprinkle fennel on the other side.

Step 3: Sprinkle vanilla on one side of the lamb chops directly, then sprinkle salt, black pepper powder, vanilla; the other side of the lamb chops with mustard sauce evenly on the line.

Step 4: Sprinkle fennel on the other side of the mustard sauce and marinate for 15 minutes, then bake at 220 ℃ for 40 minutes.

Step 5: lamb chops are full of vanilla and mustard

Materials required:

Lamb chop: 600g

Vanilla: 10g

Fennel: 10g

Mustard: 3 tablespoons

Black pepper powder: a little

Salt: right amount

Note: if you like mustard, you can put a lot of it. After drying, the mustard tastes crisp and good!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Xiang Cao Kao Yang Pai