Why to cook charcoal grilled lamb chops

Charcoal grilled lamb chops is a food that many people like to eat. It is a food made by grilling. Of course, charcoal grilled lamb chops are not only available in restaurants. If you have certain cooking conditions and time, you can also make delicious charcoal grilled lamb chops at home. When making charcoal grilled lamb chops, it is not necessary to boil them. Here I will introduce to you how to make charcoal grilled lamb chops!

1. Honey-grilled lamb chops

1. Chop 2 green onions and cut the remaining 4 into 5 cm long segments. Take a non-stick frying pan, place it on medium heat, add sesame seeds and stir-fry for 3 minutes, then turn off the heat. Add soy sauce, vinegar, honey, garlic, minced ginger, and chopped green onions and mix.

2. Roll up the lamb chops from the thinner end into a round shape and secure with a toothpick. Place in a baking tray, pour in the ingredients from step 1, cover and place in the refrigerator, freeze for 1 to 2 hours, turning the lamb chops occasionally.

3.Cook the rice noodles according to the package instructions, drain and set aside. Dice carrots and red bell peppers, blanch in boiling water for 3 minutes. Add scallions and corn shoots and blanch for about 2 minutes, or until all vegetables are soft but crisp. Drain vegetables and mix with rice noodles.

4. Preheat the grill. Remove the lamb chops from the marinade and roast about 15 cm from the heat. Decide the baking time based on your personal preference. If you want the lamb chops to be medium rare, grill them for about 4 minutes per side. After baking, place it on a plate, remove the toothpick, keep warm and set aside.

5. Pour the marinade into a small pot and cook over medium-high heat for about 2 minutes, stirring occasionally. Mix cornstarch and 80 ml of cold water and slowly pour into the marinade. Cook over medium-high heat for another 2 minutes, stirring constantly, until the marinade thickens. Pour half of the sauce over the vegetable rice noodles and the other half over the lamb chops.

2. Cumin Grilled Lamb Chops

1. Wash the lamb chops, put the lamb chops, scallions, ginger slices, red wine, and cumin barbecue sauce into a plastic bag, mix well, and marinate for a few hours. (It is best to marinate in the refrigerator overnight and then grill the next day. It is also more convenient to marinate in a fresh-keeping bag. During the marinating process, you can massage the lamb chops several times through the fresh-keeping bag to make the lamb chops more flavorful.)

2. Preheat the oven to 180 degrees in advance, put the marinated lamb chops on a piece of tin foil, and wrap the scallions and ginger slices together. Wrap the tin foil tightly, put it on the grill, and bake at 180 degrees for 50 minutes.

3. Then take out the lamb chops, open the tin foil, apply a layer of remaining marinade, sprinkle with cumin powder, and continue to bake at 200 degrees until colored.

3. Crispy Grilled Lamb Chops

1. Wash the lamb chops, cut the onion into shreds, slice the carrots, and cut the yellow bell pepper into strips.

2. Marinate the lamb ribs with red wine, salt, pepper, thyme and minced garlic for 10 minutes.

3. Preheat the oven to 200 degrees in advance, melt the butter on a baking tray, place onions, carrots, and pepper slices, and finally put the lamb chops, bake in the oven at 220 degrees for 15 minutes.

4. Add a little wine and honey to the hot sauce and barbecue sauce to make barbecue sauce.

5. Open the oven door and brush the lamb chops with barbecue sauce on both sides and bake for another 10 minutes.

6. Open the oven door, brush a layer of honey and a little oil on the cake and bake for 10 minutes before serving.