Chinese and Western "crispy roast lamb chops"

"Roast lamb chops" is one of the representative dishes in Western and Muslim cuisine. The baking method can be divided into three types, one is converter baking, one is bracket high fire baking, and the other is wrapped with aluminum foil for moisturizing and semi sealing baking.Many families do not have the ability to bake with a converter. If you can roast chicken with a fork in an ordinary oven, you can use the fork in the oven to bake. Because the lamb chops are large pieces of roast, it is generally difficult to control. Either the color is not ideal when they are cooked, or they are easy to dry. If you bake with a support, you will also have the problem that the furnace temperature is difficult to control and easy to dry. It is also very easy to get oil from the oven and it is difficult to wipe.Today, we use the method commonly used by foreigners, that is, we use aluminum foil paper to semi seal the lamb chops for baking. The lamb chops are crispy, tender and juicy, and the oily skin will feel crispy. It tastes very delicious!First of all, when choosing lamb chops, try to choose Tender sheep with a thin layer of fat on the surface, which is similar to the five flowers of pork. When dividing, remove the upper and lower ends, and only select the middle part of the rib, also known as "net rib". The meat in this part is thin, thick and uniform, and tastes especially delicious. You can also choose the sheep's spine, which is about two centimeters thick by cutting with a knife. The standard is a piece of sheep's outer spine with a rib. This part is also the preferred part of roast lamb chops commonly used in Western food. It is very delicious. However, the lamb chops in this part are rarely seen in China. Generally, the Lamb Tenderloin is removed and sold separately at the price of loin strips.Today, we use a piece of pure lamb ribs. The main methods of this "crispy roast lamb chops" are as follows;

Main Ingredients

• Lamb ribs a block

Auxiliary Ingredients

• Vegetables that can be eaten raw appropriate amount
• Potato salad appropriate amount

Characteristics of roast lamb chops; The skin is slightly burnt, the meat is fresh, tender and juicy, tastes smooth, crisp and rotten, and tastes fragrant and spicy.reminder;1. Secret roasted sauce production; 10 grams of barbecue sauce, 10 grams of oyster sauce, 10 grams of Zhuhou sauce, 10 grams of satay sauce and 10 grams of maltose can be mixed with five kinds of sauces.2. When baking reaches a certain temperature and time, the sealed aluminum foil will expand at the top. Don't worry about it at this time, so that the fire can naturally bake the skin until it is slightly brittle.3. When baking, the temperature should not be too low. High temperature can quickly lock up the water, making it fresh and juicy.The "crispy roasted lamb chops" made with a large fry spoon is ready for your reference!