Roast lamb chop with cumin(zi ran kao yang pai )

Roast lamb chop with cumin

Introduction:

"Roast lamb chops is one of my best dishes. Recently, my family talked about eating them for a week, and someone bought Australian lamb chops to go home. So that's all for dinner. "

Production steps:

Step 1: wash the lamb chops and dry them. Preheat the oven at 425 degrees.

Step 2: This is all the seasoning powder to be used. From left to right: Smoky juice (add smoky flavor to meat, but do not need real smoky flavor), cumin, five spice powder, black pepper, onion powder, garlic powder)

Step 3: put half a teaspoon butter into the baking pan and melt in the microwave for 10 seconds. Then mix the butter well, put in the lamb chop and spread the butter evenly.

Step 4: sprinkle 1 tbsp smoke juice, 1 tbsp cumin seeds, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tbsp black pepper powder and 1 tbsp five spice powder on both sides. The oven should be ready by this time. Put the pan on the top of the oven and bake for 15 minutes on the front (the fat side).

Step 5: take it out after 15 minutes, and add: 1 tbsp cumin, 1 tbsp garlic, 1 tbsp black pepper, 1 tbsp soy sauce. Then turn it over and put it back in the oven for 10 minutes.

Step 6: take it out after 10 minutes and add 1 tbsp cumin, 1 tbsp black pepper, 1 tbsp garlic powder and 1 tbsp soy sauce. Then turn it back to the front and put it back in the oven for 5 minutes.

Step 7: after 5 minutes, take it out and cut the whole row into pieces. Then add: 1 tbsp cumin, 1 tbsp black pepper, 1 tbsp garlic. Put it back in the oven. Don't turn it over. Bake for 5 minutes. Turn off the oven after 5 minutes. But leave the lamb chops in the oven for five minutes.

Step 8: 5 minutes later, take it out and sprinkle with chopped scallions (if you like spicy food, you can sprinkle with chili powder), then use a spoon to pour the oil from the baking plate onto the scallions, and you can put it on the table.

Materials required:

Australian lamb chops: 7

Cumin granules: 4 tbsp

Garlic powder: 4 tbsp

Onion powder: 1 tbsp

Salt: 2 teaspoons

Five spice powder: 2 tbsp

Smoked juice: 2 tbsp

Soy sauce: 2 tbsp

Butter: 0.5 tbsp

Chives: 2 sections

Black pepper: 4 tbsp

Note: I personally don't like pickling before baking. Instead, I turn it regularly and add seasoning, so that the taste will be more delicious and fragrant, and the seasoning will not be burnt. But make sure you don't make a mistake on the front and back, and don't make a mistake on the order. In addition, the best use of cumin grains, roasted than cumin powder fragrance.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: cumin

Chinese PinYin : Zi Ran Kao Yang Pai