This is a Mongolian roast lamb chop based on learning Lanyi's recipe, and the production method is improved according to the taste. Thank you for LAN Yi's recipe. Very delicious.
Step1:Soak the newly bought lamb chops in cold water for 30 minutes. Thoroughly bleed the water.
Step2:The sheep are put into the basin. I choose to use the bamboo leaf green liquor with sweet taste. Add less salt. Knead the mutton to taste and deodorize.
Step3:The small material is now modulated. 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame paste, 1 and a half teaspoons honey, fennel, cumin, chili powder, Italian minced, pepper noodles. Mix well.
Step4:Prepare the sealed box and brush the lamb chops with sauce one layer. Turn over and brush. Code the second layer of lamb chops. Brush the sauce. Turn over and brush. Put ginger and garlic slices on it. Cover and refrigerate for one night.
Step5:The next day, preheat the oven at 230 ℃ for 15 minutes. Cut the onion. Put a layer of tin paper on the baking tray to prevent leakage. Then lay a second layer of tin paper to cover the whole package. Spread a layer of onion, coriander, garlic slices in the box, and chopped coriander. Then spread the lamb chops on it. Cover it with tin paper and seal it. Bake for 40 minutes.
Step6:Open the tin paper in 40 minutes. There will be soup at this time. Never mind. The meat is tender but not burnt. Brush a layer of sauce and sprinkle white sesame seeds. Bake for another 15 minutes
Step7:Take out the sauce and bake for another 15 minutes. Sprinkle white sesame seeds. You can eat while it's hot.
Cooking tips:It's delicious. My husband's favorite. Because I didn't buy the lamb chops. It's better. There are skills in making delicious dishes.