How to smoke lamb chops, how to marinate French lamb chops

Steps to marinate French lamb chops:

1. Grilled lamb chops with cumin

Ingredients: 1000g lamb chops, 1 onion, Sichuan pepper, 1 small bowl of cumin, minced chili, salt, cooking oil.

Method: (1) Soak the peppercorns in water to cool, cut the onion into shreds, pour all the peppercorns and water into the container containing the onions, add an appropriate amount of salt and grasp well;

2) Wash the lamb chops, put them in the onion and peppercorns, knead them on both sides, rub them for a while, and then marinate for three hours.

2. Grilled lamb chops in red wine

Ingredients: 800 grams of lamb chops, 20 grams of strawberry jam, 250 grams of onion, 10 grams of cooking wine, 30 grams of red wine, 15 grams of soy sauce, 15 grams of oyster sauce, 30 grams of garlic, 10 grams of coriander, 15 grams of ginger, salt, honey, cumin grains, chili powder, half a lemon.

Method: (1) Soak the lamb chops in water for 2 hours, take out the drained water and cut them into appropriate sized segments for later use, and chop the onion, garlic and ginger into fine pieces;

2) Pour soy sauce and oyster sauce into minced green onions, ginger and garlic;

3) Add salt and cook your own strawberry jam;

4) Squeeze in the lemon juice and pour in the cooking wine;

5) Pour in the dry red wine and chopped coriander and mix well;

6) Soak the lamb chops in the sauce and refrigerate overnight.

3. Grilled lamb chops with spices

Ingredients: 5 lamb shoulder ribs, 15 grams of rosemary, 40 grams of garlic, 4 grams of salt, 5 grams of red wine, 3 grams of black pepper, 30 grams of olive oil, 30 grams of yellow mustard seed sauce, 1 potato, 10 cherry tomatoes, 1 onion.

Method: (1) Finely chop garlic and rosemary;

2) Mix garlic, crushed rosemary, yellow mustard seed paste, black pepper, salt, olive oil and red wine, stir well;

3) Lamb chops are dried with kitchen paper and evenly coated with mixed seasonings on both sides;

4) Cover with plastic wrap and refrigerate and marinate for about 3 hours.

Step 1Ginger and garlic mash and mix rosemary, turmeric powder, bell pepper powder, coriander seed powder, black pepper powder, cumin powder, salt mix well with red wine and olive oil and spread on the surface of the lamb chops to marinate.

Step 2: Fry the marinated lamb chops in butter until cooked to 5 layers, leaving the soup for later use.

Step 3: Add a small piece of butter to the remaining soup, add minced garlic and fry until golden brown, add a small amount of red wine and French broth, thicken with flour and boil into a sauce, add peppermint and parsley in a ratio of 2:1, sprinkle with a little salt and red peppercorns.

Step 4Fry the lamb chops in the sauce and arrange the lemon on a plate.

Ingredients: 800g lamb chops, 100g onion

Excipients: 10g of cumin powder, 2 tablespoons of salt, 5g of paprika, 2g of pepper

Steps: 1. Prepare materials.

2. Cut the lamb chops and remove the desired amount.

3. Tie the lamb chops with a fork with a lot of small holes.

4. Peel and shred the onion.

5. Add shredded onion, chili powder, cumin powder, pepper, salt and a little water.

6. Mix well.

7. Put on disposable gloves, evenly spread the mixed marinade on both sides of the lamb chops, wrap the lamb chops with a plastic bag, and massage the lamb chops many times through the plastic bag to make the lamb chops more flavorful.

8. Pour the remaining marinade into a crisper bag and wrap it with the lamb chops.

9. Marinate in the refrigerator for 12 hours.

How to bake marinated lamb chops.

1. Before grilling the lamb chops, take out the marinated lamb chops one hour in advance, preheat the oven at 200° with the up and down function for 5 minutes, wrap the marinated lamb chops and onion pieces in tin foil, and wrap the tin foil around the foil tightly.

2. Place on the grill and bake at 200°C for 50 minutes.

3. Take out the lamb chops, remove the tin foil, and sprinkle cumin powder on both sides.

4. Continue to bake on 250°C heat for about 10 minutes, and the appearance can be crispy and yellow. The stone plate is used, so it will not be particularly bang after the meal, because the stone plate is no longer heated when the beef is put on, and the moisture and nutrition of the meat are locked in instantly.

How to pick lamb chops.

When buying fresh lamb chops, the mutton on the lamb chops is required to be bright and red, feel the meat tight to the touch, the surface is slightly dry or slightly moist and not sticky, and the gravure after pressing can be quickly recovered, and it is better to smell no fishy smell.

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Hello, wash the lamb chops first, shave off the excess lipoma on the body, and then prick it with a toothpick to make it easier to absorb the flavor.

Then put the lamb chops into a bowl, apply them directly to the lamb chops with the finished marinade you bought, then seal them with plastic wrap and put them in the refrigerator for more than 4 hours, ideally overnight.

If you are making your own marinade, you can marinate it with shredded onions, paprika, cumin powder, pepper, salt, and a little water.

The marinade for lamb chops does not have to be too complicated, in general, you can buy a ready-made marinade or make your own. Chili, green onions, onions, ginger, oyster sauce, salt, and spice are also OK.

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Ingredients: 1000 grams of lamb chops.

Excipients: appropriate amount of oyster sauce, appropriate amount of cumin, appropriate amount of chili powder, appropriate amount of light soy sauce, appropriate amount of onion, appropriate amount of salt.

Steps: 1. Rinse the lamb chops and soak for 1 hour.

2. Wash the lamb chops and control the moisture, and then use a sharp knife to pierce many holes in the lamb chops, which is convenient for marinating and flavoring.

3. Put the food bag on the plate, and then put the lamb chops.

4. Add shredded ginger and onion to the base, add oyster sauce, light soy sauce, salt, cumin, chili powder.

5. Tie up the food bag, knead the lamb chops through the recipe to make the seasoning more evenly spread over the lamb chops, and then cover with plastic wrap and marinate for 2 hours, turning over halfway.

6. Place the marinated lamb chops in a baking tray on the tin foil.

7. Spread the lamb chops on top and wrap the tin foil, and wrap them tightly all around to avoid running out.

8. Preheat the oven at 200 degrees.

9. Set up for 40 minutes.

10. Take out the baking tray and open the tin foil [be careful to burn your hands].

11. Sprinkle with cumin and chili powder, continue at 200 degrees for 20 minutes.

Here's how to grill lamb chops:Ingredients: lamb chops, barbecue season, liquor, etc.

1. Soak the lamb chops in water, soak out the blood and water inside, and remove the filtered water.

2. Sprinkle with spicy barbecue material, knead the rock punch repeatedly to let it absorb the flavor, then seal the fresh-keeping bag, and refrigerate and marinate for more than 10 hours.

3. Take out the marinated lamb chops and warm them up for a while. Heat a cast iron frying pan, add a little oil, over medium heat, first stand up the lamb chops, fry the greasy side for 1 2 minutes, then lay flat and continue to fry over medium heat for 1 and a half minutes.

4. Pour the white wine along the edge of the pot and let the heat simmer for about 10 seconds.

5. The fire was extinguished and turned over, and the crude letter continued to fry for a minute and a half. Turn off the heat and let the lamb chops stay in the hot pan for about 2 minutes, the residual temperature of the pan will allow the lamb chops to continue to mature, and when cooked, they can be served. Frank Celery.

Here's how lamb chops are made:

1. Cut the lamb chops into pieces, put them in a pot, add cold water, boil and blanch until the lamb chops turn white.

2. Wash and soak the lion's mane mushroom in clean water for 2 hours, cut off the hard core in the middle, and then put it into the warm water at 40 degrees Celsius and scrub and squeeze it repeatedly to wash off the yellow color of the lion's mane mushroom, and then put it in chicken broth or bone broth and steam it in a pot for 40 minutes.

3. Prepare a casserole, add water, put in the blanched lamb chops, pour in a little cooking wine, add green onions, ginger, and then put in the soaked lion's mane mushrooms, boil over high heat, turn to low heat after boiling, and cook until the lamb chops are 8 ripe.

4. Then put the carrot cubes in the stool ruler, cook until the lamb chops are soft and rotten, add salt and chicken essence, season and continue to cook for 3 minutes, and you can get out of the pot.

Secret cumin grilled lamb chops.

Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and aphrodisiac, replenishing deficiency and warmth, and is suitable for men's regular consumption.

Ingredients. Lamb chops.

250g cumin granules.

10g excipients.

Salt 2g chili powder to taste.

1 tablespoon sweet paste.

1 tablespoon of sugar. Pepper 2 g

Appropriate amount of green onion and ginger. 1 tablespoon cooking wine.

Preparation of cumin powder 2g cumin grilled lamb chops.

Choose fresh lamb chops.

Soak the washed lamb chops in water to remove the blood from the lamb chops.

Add all the marinade and knead evenly.

Place the seal in the refrigerator for more than 8 hours.

Remove the marinated lamb chops and place them on a baking sheet lined with tin foil.

Cover the lamb chops with a piece of tin foil and seal them all around. Put in the oven at 200 degrees for 50 minutes.

Then take cumin powder, chili powder, salt, stir well, and set aside.

Take out the roasted lamb chops, sell them evenly, sprinkle them with cumin chili salt powder, and then put them in the oven to bake the surface dry. 200 degrees for 20--30 minutes.

At this time, eating mutton on the hour is the best way to resist the cold of spring. As the saying goes, "Eating mutton and ginseng in winter will also strengthen your body in spring, summer and autumn." According to the "Compendium of Materia Medica", mutton "warms up the deficiency, replenishes the qi, appetizes the strength, and benefits the kidney", which is a good product to help Yuanyang, replenish essence and blood, and benefit strain.

Eating mutton often is very beneficial to improving people's physical fitness and disease resistance.