How to cook roast lamb chops?

Cut the sheep into eight pieces.

Cumin powder quantity

Proper amount of salt

A spoonful of salad oil.

A packet of marinade (thirteen incense and the like)

Two spoonfuls of Lee Kum Kee barbecue sauce (or honey or barbecued pork sauce).

Three small potatoes.

Purple onion 1 small onion

/kloc-0 0 mushroom

Garlic 1

Sprinkle bags (cumin Chili noodles, spiced powder, salt and pepper, etc.) 1 bag.

How to roast lamb chops?

Thaw the mutton, place it at room temperature, and mix well with barbecue sauce, marinade, salt, salad oil and cumin powder for later use.

Peel and cut potatoes, cut mushrooms in half, shred onions, break garlic without peeling, and put it in a bacon bowl and stir well.

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Cover the bacon bowl with plastic wrap and refrigerate for more than 30 minutes. If you like something stronger, you can spend the night.

Preheat the oven to 180-200 degrees, cover the bottom of the baking tray with tin foil and brush it with oil.

All vegetables are laid on the ground floor, the lamb chops are laid flat on the vegetables, the baking tray is covered with tin foil and sealed (this step is to let the lamb chops be cooked thoroughly), and they are put into the oven and baked in the middle layer for 30 minutes (I can exhaust or not).

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Leave the dish in the middle layer, take out the lamb chops, put them in another baking tray covered with tin foil, sprinkle half of the powder on one side, put them on the upper layer of the oven, bake at 220-230 degrees without covering the tin foil, and add air for 5-8 minutes (this step is to force out the fat of the lamb chops, and lock the surface with scaling and coloring).

Turn over, sprinkle with the other half of the powder and bake for about 5 minutes.