Pickling method of roasted lamb chops

The curing of roasted lamb chops is a manifestation of cooking skills, which makes lamb chops emit charming aroma and fresh and juicy taste under high temperature baking. Here are some professional pickling methods to help you create a mouth-watering feast of roast lamb chops.

Selected fresh lamb chops

Choosing fresh and high-quality lamb chops is the key to curing. The meat quality of lamb chops should be pink, with uniform fat distribution and no peculiar smell. Lamb chops or lamb chops with tender meat are better choices.

Remove fishy smell

Lamb chops need to be deodorized before curing. The simplest method is to soak the lamb chops in clean water for 1-2 hours, and change the water several times during this period. You can also add a little ginger, cooking wine or lemon juice to the water to enhance the deodorization effect.

Traditional pickling method

Materials:

Mutton Chop

Salt and black pepper

olive oil

Rosemary, thyme, etc. *

Red wine (optional)

Exercise:

Rinse the lamb chops to remove excess fat.

Sprinkle salt, black pepper and incense evenly on the surface of lamb chops.

Pour in olive oil and massage the lamb chops by hand to ensure that the seasoning is evenly absorbed everywhere.

Add red wine (if used) and let the lamb chop soak in the red wine.

Cover the lamb chops with plastic wrap and refrigerate for at least 4 hours or overnight.

Aromatic pickling method

Materials:

Mutton Chop

Salt and black pepper

olive oil

Basil, parsley, mint, etc. *

garlic

lemon juice

Exercise:

Wash the lamb chops and drain.

Mix salt, black pepper, olive oil, vanilla and minced garlic in a bowl.

Rub the marinade on the surface of lamb chops and massage gently with your hands.

Squeeze in lemon juice and massage the lamb chops again to make the seasoning go deeper into the meat.

Wrap the lamb chops with plastic wrap and refrigerate for at least 6 hours.

Pickling method of yogurt

Materials:

Mutton Chop

Salt and black pepper

Sugar-free yogurt

Jiang Mo, minced garlic

Chili powder (optional)

Cumin powder (optional)

Exercise:

Wash the lamb chops and drain.

Mix sugar-free yogurt, Jiang Mo, minced garlic, salt and black pepper in a bowl to make a marinade.

Add Chili powder and cumin powder according to taste (optional).

Put the sheep in the marinade and massage by hand to ensure that the marinade is evenly wrapped everywhere.

Wrap the lamb chops with plastic wrap and refrigerate for at least 6 hours.

Pickling time

The curing time of lamb chops varies according to the marinade. The traditional pickling method usually takes 4-8 hours, the fragrant pickling method takes 6- 12 hours, and the yogurt pickling method takes 8-24 hours. The longer the curing time, the stronger the flavor of lamb chops, but care should be taken to avoid excessive curing, otherwise the meat will become firewood.

Other skills

When curing lamb chops, it is recommended to use non-metallic containers to avoid reacting with metals and affecting meat quality.

Pickled lamb chops can be left at room temperature for about 30 minutes before baking, which can heat up the meat quality and make the baking effect better.

When roasting lamb chops, you can roast them with vegetables, such as potatoes, carrots and onions, to increase flavor and nutrition.