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

Roast lamb chop with cumin

Introduction:

"Roast lamb chops with cumin is a famous dish in Xinjiang. They are usually roasted in a barbecue oven with anthracite or in a Nang pit. Prices are generally measured by kilogram. The price I ate last year was 80 yuan per kilogram. If I were in a big tourist attraction, maybe it would be higher than that. The lamb chops are usually roasted from the ribs of yangwazi (Xinjiang people call it "unmarried yangwazi") and salted with cumin, chili powder and onion salt. Xinjiang people do not like to add too much seasoning, like the original flavor, this is also because Xinjiang mutton delicious, no smell and develop the practice. The roasted lamb chops are fat but not greasy. The meat is tender, scorched outside and tender inside. The mouth is full of juice. It has the effect of Invigorating Qi and strengthening spirit. Nowadays, many families use small family barbecue ovens. They can bake at home or in the oven. The flavor of the oven is worse. There is no delicious flavor of the barbecue oven or Nang pit, but it is more economical to bake by themselves. The cumin roast lamb chops are generally used to entertain distinguished guests. The dishes selected for the 2008 Chinese Olympic Games in Xinjiang are the cumin roast lamb chops and the big plate chicken. Now these two dishes are used as the main dishes for new year's holidays, and they are also the necessary dishes for entertaining relatives and friends, especially friends from other places. Local people will certainly use these two dishes to entertain them. Mutton is hot and sweet, which is suitable for tonic and tonic in winter. It can help Yuanyang, tonify essence and blood, treat lung deficiency and strain. It is a tonic and strong medicine. It can "tonify deficiency, invigorate Qi, invigorate Yang, stimulate appetite and strengthen strength."

Production steps:

Step 1: Ingredients: 6 lamb chops, chili powder, cumin powder, onion salt and pepper powder

Step 2: cut the lamb chops to the side

Step 3: pierce the lamb chops with a fork

Step 4: peel and shred the onion

Step 5: add onion, chili powder, cumin powder, pepper salt and a little water

Step 6: mix well

Step 7: put on disposable gloves, spread the marinade evenly on both sides of the lamb chops, wrap the lamb chops with fresh-keeping bags, and massage the lamb chops for many times through the fresh-keeping bags to make the lamb chops taste better

Step 8: pour the remaining marinade into the fresh-keeping bag and wrap it with lamb chops

Step 9: marinate in the refrigerator for 12 hours

Step 10: before baking the lamb chops, take out the pickled lamb chops one hour in advance, preheat the oven at 200 ° for 5 minutes with the up and down functions, wrap the pickled lamb chops and onion pieces with tin foil, and wrap the tin foil tightly,

Step 11: place on the grill and bake at 200 ° for 50 minutes

Step 12: take out the lamb chops, remove the tin foil and sprinkle cumin powder on both sides

Step 13: continue to bake with 250 ° fire for about 10 minutes, and the appearance is crisp and yellow.

Materials required:

Lamb chops: moderate

Onion: right amount

Salt: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Pepper: right amount

Note: the lamb chops wrapped with tin foil can ensure that the moisture does not lose when baking. The lamb chops taste fresh and tender, but not firewood. Finally, when baking, the lamb chops should be roasted quickly with high temperature, so that the moisture is not easy to lose. If the lamb chops are tender, sprinkle more cumin powder, and the taste is better. If you don't eat pepper, you can marinate them without chili powder

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: cumin

Chinese PinYin : Zi Ran Kao Yang Pai