Chinese Food
Grilled lamb chops with cumin
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Cumin roast lamb chop is a famous dish in Xinjiang. It is usually roasted on the barbecue stove with anthracite or in the Nang pit. Now many families use the small family barbecue stove. They can bake at home or in the oven. The taste of the oven is worse. There is no barbecue stove or Nang pit to bake the delicious taste. But it is more economical. This cumin roast lamb chops are usually used to entertain distinguished guests. The dishes selected for the 2008 Chinese Olympic Games in Xinjiang are cumin roast lamb chops and Dapan chicken. Now these two dishes are used as the main dishes for the Spring Festival. They are also necessary to entertain relatives and friends, especially friends from other places. The local people will certainly use these two dishes to entertain them-
Cooking ingredients
Cooking Steps
Step1:Ingredients: lamb chops, 6 pieces of chili powder, cumin powder, onion salt and pepper powde
Step2:Cut the lamb chops into the right amount and remove the edge. Use a fork to make holes in the lamb chops
Step3:Peel and shred the onion. Mix the onion, chili powder, cumin powder, pepper salt and a little water
Step4:Put on disposable gloves, evenly spread the mixed marinade on both sides of the lamb chops, wrap the lamb chops with fresh-keeping bags, massage the lamb chops several times across the fresh-keeping bags, and make the lamb chops more tast
Step5:Pour the rest of the marinade into a fresh-keeping bag. Wrap it with the lamb chops. Marinate it in the refrigerator for 12 hours
Step6:Before grilling the lamb chops, take out the cured lamb chops one hour in advance. Preheat the oven 200 ° for 5 minutes with the upper and lower functions. Wrap the cured lamb chops and onion pieces together with tin foil paper. Wrap the tin foil paper tightly around
Step7:On the grill. Bake for 50 minutes at 200 degree
Step8:Take out the lamb chops, remove the tinfoil, sprinkle cumin powder on both sides, and bake for about 10 minutes with 250 ° fire for the appearance to be crisp yellow.
Cooking tips:When the lamb chops are wrapped with tin paper, the moisture will not drain when they are roasted. When they are roasted, the moisture will not drain easily. When the lamb chops are tender, sprinkle more cumin powder to taste better and don't eat chilli, marinate and cook without chilli powder.
