How to make tin foil baked lamb chops in the oven

The mutton from Inner Mongolia is the most delicious because the air there is good and the sheep are free-range, eating fresh grass. The sheep in Inner Mongolia do not have a strong smell. Eating mutton is a common practice in Inner Mongolia, and the main way to eat it is to eat it with your hands. Boil the mutton in clear water, and then dip it in seasonings after it is cooked. This way the flavor of the mutton is still stronger. Today I’m introducing a new way of eating lamb chops, grilled in tin foil.

How to make tin foil grilled lamb chops

Main ingredients: 1000 grams of lamb ribs. Accessories: 10 small potatoes, 10 single garlic cloves, 1 onion, 1 handful of coriander, a piece of ginger, 1 small handful of green onions, 12g peppercorns, 13g cumin seeds, 15g chili powder, 10g black peppercorns, 50ml light soy sauce, 40ml Shaoxing wine, 30g salt.

Steps for making grilled lamb chops: 1. Take a wok, heat the salt and add the peppercorns and stir-fry together; wash the lamb chops, poke several holes on each side with the tip of a knife, put them in a bowl, add the fried salt and peppercorns, add light soy sauce, Shaoxing wine, as well as ginger slices, scallion segments, thick onion shreds, and coriander segments, rub evenly, put them in a fresh-keeping box, and place them in the refrigerator to marinate for 48 hours. 2. After 48 hours, take out the mutton and put it in a bowl. Crush the cumin seeds with a rolling pin and put them into the bowl together with the chili powder and peppercorns. 3. Rub evenly and tap several times, then let it sit for 2 hours.

4. Preheat the oven to 190 degrees; add a layer of tin foil on the bottom of the baking tray (leave enough for wrapping); put the onions and coriander used to marinate the lamb chops on the bottom of the baking tray. 5. Place the lamb chops, raw potatoes and peeled garlic in a baking tray and pour the marinade evenly on top. 6. Wrap the lamb chops tightly with tin foil. 7. Place the baking tray in the oven, middle layer, upper and lower heat, 190 degrees, and bake for 50 minutes. 8. Take out the baking tray, remove the tin foil on the top, put it back into the oven, bake at 200 degrees for 40 minutes (take it out once and turn it over halfway through), until the surface is colored and crispy! If you use an electric oven at home, you need to put tin foil in the baking pan, then put the lamb chops in and cover it with tin foil. Preheat the oven to 210 degrees, push the baking tray in, bake for 20 minutes, take it out, peel off the tin foil, turn it over and bake for another 10 minutes.

Microwave method: Pour a proper amount of oil into the pot. When the oil is 80% cooked, pour in the lamb chops, fry quickly until golden brown, and remove from the pan. Spread the minced garlic and olive oil on the lamb chops, wrap them in plastic wrap, and place them in the microwave. Then heat over medium heat for about seven or eight minutes, remove the plastic wrap, and heat for about five or six minutes before taking it out and eating. If you want the lamb chops to be grilled well, you must use a milder mustard or granular mustard, and never use sweet honey mustard.

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