In household oven car soil the individual feels your lamb cooked before they are born in baking suit, even beginner can easily success, baked sheep exclusive skin crisp sweet, fat, juicy, sweet with cumin, chili pepper, spicy, the most main is simple easy to operate, at home all the time can eat delicious roast lamb chops, more abundant than stewed flavor and taste.

Oven-roasted lamb chops

Main ingredients: lamb ribs a fan about 2 jin

Ingredients: 3 scallions, 3 SLICES ginger, 2 slices GERminal leaves, 2 star anise, 1 teaspoon Sichuan PEPPERcorns, 1 teaspoon salt

Production process:

1. A fan of lamb ribs is about 2 pounds, which should be baked with a layer of oil skin and be oily and delicious.

2. Wash with cool water soak for half an hour, scoop out flushed, pot big enough to put the whole fan into the pot to cook, if there is no pot can be like me from the discontinuous open.

3. Put the sheep into the pot, pour the cold water over the lamb chops, boil the fire, skim the floating end.

4. Put in 3 pieces of green onion, 3 pieces of ginger, 2 pieces of germinal leaves, 2 star anise, 1 teaspoon of Sichuan peppercorns and 1 teaspoon of salt. The cooked lamb chop should taste slightly salty. Put the pressure cooker into the low fire pressure for 15 minutes, electric pressure cooker to choose the meat mode, time to open the air, do not have to put the air stew, so that the mutton chop is too bad will take off the bone. If you do not use a pressure cooker, cover the lid and cook until you prick the meat with chopsticks, which can easily Pierce through the state.

5. Take out the mutton chop and let it cool. Wash the side of the oil skin and cut it along the bone seam of the mutton chop with a knife. Do not cut it off.

6. First with salt to cut the bone seam and the surface of the lamb chop are evenly spread, and then according to the taste of chili powder, cumin powder, Chinese pepper powder or thirteen incense is also evenly spread with salt, knead, let the seasoning taste; You can sprinkle a little bit of onion on top.

7. Take a baking tray spread a piece of tin foil, put on the lamb chops with good material, the skin on the surface.

8. Cover with a piece of tinfoil, fold the four sides of the two pieces of tinfoil together, that is, wrap the lamb chop, leave for half an hour to an hour, then put in the middle oven, 220 degrees for 25 minutes; Remove the foil from the top of the oven and bake at 220 degrees Celsius for about 8 minutes. Pay attention to the color on the surface of the lamb chops. Take them out and slice them into pieces.


1. Roast raw lamb chop oven to about 200 degrees, put in, roast for about 40 minutes (the specific roast time, according to the size of the lamb chop, how much, to adjust, the total roast about 40-60 minutes).

2. Choose a good lamb chop, not too big, not too thin, a whole lamb chop, the weight of about 2 jins, is very appropriate, lamb chop to choose oil, can not choose the kind of lean dry meat, must be!

3. Roast lamb chops before curing, salt can be wiped, salt on both sides, if it is to roast again overnight, do not have to cut the lamb, if only curing for a few hours, the lamb chops on both sides, but, do not cut into a strip, the surface of the skin can be cut.

4. Roast lamb chops must please use tinfoil, without tinfoil baked out will be very dry! It’s a completely different texture. Double wrap.

The above is the production process of oven roast lamb chop, welcome to add, like the following and leave a message, your attention and comment is the power.