Spicy Roast Lamb Chop(la kao yang pai )

Spicy Roast Lamb Chop

Introduction:

"The last time I went back to Xinjiang, I didn't eat the leg of lamb and the lamb chops that Xiao Pang brought back. With the oven, how could Xiao Pang let go of the delicious meat? As soon as he got them back, he would shout to roast the lamb chops. The reason why he became Spicy Roast is that he put too much pepper! Hot me

Production steps:

Step 1: cut the lamb chops into large pieces and wash off the blood with cold water.

Step 2: cut ginger into small strips.

Step 3: cut the scallion into small pieces and the garlic into small pieces.

Step 4: add proper amount of oil, salt, soy sauce, pepper powder, cumin powder, chili noodles and chopped onion, ginger and garlic to the lamb chops.

Step 5: put on disposable gloves, massage the lamb chops, and marinate them in the refrigerator for 12 hours.

Step 6: cut carrots into large pieces before roasting lamb chops.

Step 7: slice the onion.

Step 8: put tin foil on the baking tray, spread a little onion on the bottom, put the pickled lamb chops on the tin foil, and don't shake off the onion, ginger and garlic.

Step 9: place carrots and remaining onions on top of lamb chops.

Step 10: wrap the lamb chops with tin foil.

Step 11: preheat the oven to 180 degrees, and then select the barbecue button to bake for 50 minutes.

Step 12: open the tin foil. At this time, I find some water, probably from carrots. Pour it out and sprinkle some cumin on the lamb chops. Then bake it at 180 degrees for 10 minutes to color it. Then turn the other side and sprinkle some cumin powder. Bake it at 180 degrees for 10 minutes.

Materials required:

Lamb chop: 600g

Carrot: 150g

Onion: 140g

Shallot: moderate

Garlic: how many cloves

Ginger: a small piece

Oil: right amount

Salt: right amount

Hot pepper noodles: right amount

Pepper powder: right amount

Cumin powder: right amount

Pepper: right amount

Soy sauce: right amount

Cumin: moderate

Precautions: 1. When baking lamb chops, it's better to apply a little oil on the surface. I forgot that the lamb chops are slightly dry. 2. It's better to shake off the scallions and ginger on the surface and bake them. Later they are all burnt.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: medium spicy

Chinese PinYin : La Kao Yang Pai