salt and pepper
light soy sauce
Kids love the way the lamb chops are roasted.
Wash the lamb chops well and blanch them in boiling water.
Add pepper, cumin, peppercorns, onions, leaves, star anise, salt, light soy sauce, oyster sauce to the lamb chops, scratch evenly with your hands, cover with plastic wrap and refrigerate overnight, marinate to taste!
The next day take out the marinated lamb chops and yard them on a baking sheet of foil, the spices don’t go in the oven with them! Preheat the oven at 190°C on top and bottom.
Preheat the oven, put the lamb chops in the oven and cover with foil for 50 minutes.
After 50 minutes remove the baking tray from the oven and remove the foil from the surface. Pour the soup into a bowl (don’t pour it out, it will make a base for the pasta). Set the oven to 200°C for 5 minutes. Sprinkle some pepper and cumin on the lamb chops and put them in the oven.
Watch the state in the oven.
After 5 minutes take them out and flip them over, sprinkle cumin and pepper and continue for another 5 minutes.
After the second 5 minutes take them out and they start to sizzle and zing, yum! Turn over, sprinkle with cumin and pepper and brush the surface of the lamb chops with a bit of oil from the baking dish. Place in the oven for 5 minutes.
Third 5-minute state.
Third 5 minutes out of oven state. Flip the lamb chops over and sprinkle with cumin and pepper. . Into the oven, 5 minutes.
The fourth 5 minutes in the oven state!
The fourth one comes out of the oven after 5 minutes, with a sprinkle of cumin and chili pepper. At this point the skin is Q-tip and the meat is very, very tender and kids can chew it. If you like a crispy skin, you can continue to bake for another 5-10 minutes, depending on your preference.
Isn’t it beautiful and super tasty! Make sure you eat it while it’s hot!
The drier, pure lean part of the grill was very, very flavorful!