Roast double dish "potato with bone lamb chop"(kao shuang cai dai gu yang pai tu dou )

Roast double dish "potato with bone lamb chop"

Introduction:

"Make good use of oven energy, one out of two baked vegetables" bone lamb chops potato green pepper ", simple to no longer simple, now start pickled lamb chops. Lamb chops are delicious. Mutton and spices are very important. I prefer mutton with strong flavor. If there is no mutton flavor after roasting, it's better to eat pork. For spices, rosemary and cumin are essential, others can be increased or decreased according to personal preference. "

Production steps:

Step 1: potatoes, onions, green peppers, the cut pieces, sliced slices, sprinkle salt, black pepper and oil, mix well

Step 2: add all seasonings except sea salt, black pepper and honey to lamb chops, massage evenly, wrap tightly with plastic wrap, and refrigerate for 24 hours

Step 3: put oil paper on the baking tray, lay vegetables flat, put them in the bottom second layer of couss oven, 160 degrees for 30 minutes

Step 4: remove the preservative film from the lamb chop, wrap it tightly with tinfoil, and put it on the potato, 180 degrees for 30 minutes

Step 5: turn over the potatoes below, remove the foil from the lamb chops, turn them over, put them on the potatoes and bake them for 30 minutes at 180 degrees

Step 6: brush the lamb chops with honey and turn them over. Bake them at 210 ℃ for 10 minutes. Brush the honey again after 5 minutes and turn them over

Step 7: cut along the bone with a knife

Step 8: drizzle with roasted oil and finish

Materials required:

Lamb chops: 1 piece

Onion: 1

Potatoes: 2

Green pepper: 1

Coarse sea salt: 1 teaspoon

Grind black pepper: 1 teaspoon

Barbecue sauce: right amount

Honey: a little

Crushed rosemary: 2 teaspoons

Cumin powder: 2 teaspoons

Fennel: 1 teaspoon

Fragrant leaves: 2 pieces

Note: 1. I use a sheep row is 8 small pieces, I am more convenient to cut roast. 2. Don't turn on the fan function when roasting, otherwise the surface of the meat will be too dry. Turn on it in the last 3-5 minutes, and the skin will taste crisp. 3. It is suggested to pickle the mutton the night before and bake it the next night. 4. Generally, you don't need to turn on the oven lighting when baking, but turn it on when watching, which can save electricity.

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: salty and sweet

Chinese PinYin : Kao Shuang Cai Dai Gu Yang Pai Tu Dou