Cooking Steps

1. 

   Step1:French Cut Inner Mongolia Lamb chops. No big bones. Only one long bone. After cleaning, use a knife to cut along each bone on the inside. Don't cut. It's still a whole piece on the outside. First, wipe a small amount of white wine evenly, and then use a small amount of salt code again. This is to speed up the taste of lamb chops and reduce the curing time. A little salt is enough. No more.

2. 

   Step2:Use 3 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of honey, proper amount of pepper, cumin, rosemary, basil, pepper noodles and the sauce made of black pepper and sesame seeds ~ ~ I think of taking photos after wiping. So there is a mess beside the bowl. Please ignore it.

3. 

   Step3:Spread the lamb chops smeared with white wine and salt evenly with sauce. Scoop out the sauce with a spoon and wipe it. Do not dip the brush with a brush. In this way, the sauce will not be polluted. Look at the inside. It's cut like this.

4. 

   Step4:Wrap the lamb chops smeared with soy sauce tightly with fresh-keeping film

5. 

   Step5:Put them into plastic bags and seal them, refrigerate and marinate them for more than one night; the unused sauces are also sealed and stored in the refrigerator.

6. 

   Step6:Take out the marinated lamb chops and wrap them in tin paper

7. 

   Step7:Preheat the oven to 180 degrees. Put the wrapped lamb chops into the baking tray. Put them in the middle layer of the oven. Bake for 40 minutes on the upper and lower fire

8. 

   Step8:Turn on the tin paper and brush the sauce on both sides for 15 minutes respectively (that is, brush one side of the tin paper first, then turn it over, and then brush the other side)

9. 

   Step9:It's done. Cut off the connection with a knife

10. 

    Step10:It's very fresh, fat and woody.

11. 

    Step11:You can brush the sauce and put it on the plate - with fresh fruits and vegetables such as broccoli, orange and lemon, you will be satisfied.