Cooking Steps

1. 

   Step1:Wash the lamb chops. Use kitchen paper to absorb the surface moistur

2. 

   Step2:Add 1 tsp of cumin powder, 1 tsp of salt and 1 tsp of soy sauce and marinate for 23 hour

3. 

   Step3:Cumin, pepper and fennel are mixed in a ratio of 2-2-1 and then ground. I use a bottle of ground black pepper. It is not very finely ground. It can also be broken in a blender

4. 

   Step4:Put a layer of vegetable oil on the surface of the cured lamb chops. Sprinkle with the mixed spices prepared in step 3. Sprinkle with a thin layer

5. 

   Step5:Sprinkle with a pinch of chili noodles. If you don't like spicy, you can skip it

6. 

   Step6:The whole garlic doesn't break off. Peel off the skin. Leave the layer closest to the garlic. Cut off the top part of the garlic slightly, sprinkle salt on the surface and brush with oil. Put the lamb into the oven at 175 ℃ 40 minutes before the lamb is put into the oven, and bake the lamb first. The displacement of the lamb is relatively small, so the baking time is short. The garlic should be roasted separately first, or it won't bake thoroughly. If the garlic is roasted alone, it will be roasted for about 1.5 hours. The garlic out is very fragrant and Soft glutinous can be used as past

7. 

   Step7:Put marinated lamb chops and garlic on tin foil and bake for 25 minutes in a preheated oven at 175

8. 

   Step8:Turn over and brush with oil. Sprinkle with spices. Bake for 25 minutes

9. 

   Step9:Finished product

10. 

    Step10:Finished product