How to make grilled lamb chops with black pepper and red wine

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to the method of roast lamb chops with black pepper and red wine. Start learning it now.

1. First, put the black and white peppercorns in a dry pan and roast them over low heat until the white peppercorns turn slightly yellow and have a slight fragrance, then grind them into crushed black and white peppercorns. I like strong flavors, so I use a lot. I recommend Cambodia's Kampot pepper, which is very flavorful.

2.1 While making the lamb chops, prepare the ingredients for the garlic bread. Melt the butter over water (do not melt it completely, it is best to make it into a soft paste), add 10g minced garlic, 2g chopped thyme, and 1g salt, stir well and set aside.

3.2 Evenly apply mashed garlic, black and white pepper, salt, and chopped dried thyme on both sides of the lamb slices, then pour in red wine (just enough to cover the slices), seal the container, and refrigerate for at least 1 hour.

4.1 Wash the asparagus, peel off the old skin, boil water, add a little salt and olive oil, cook the asparagus and set aside. In addition, cut the onion into shreds and sauté in a little olive oil for later use. (The onions can be sautéed while the lamb is roasting). Asparagus is now 35 yuan per pound. It's a rip-off to celebrate the Spring Festival. Let me complain again.

5.2 Slice the bread, spread the prepared breading on it, and put it in the oven. My oven doesn’t have a temperature setting, only a time setting. I like it crispy, so I baked it for 10 minutes. You can adjust according to your own oven.

6. Mix 10ml red wine, 10g honey and 15g Maggi sauce to make barbecue seasoning and set aside.

7. For ovens without temperature settings, you can operate according to my method. Put the lamb into the oven, brush a layer of barbecue sauce and bake the first side for 5-6 minutes, then turn it over, brush another layer of barbecue sauce and bake for another 8 minutes. The lamb is ready when it is sizzling with oil. If the lamb is smaller, you can only grill the second side for 5 minutes. If there is a temperature setting, preheat it to 220 degrees, then bake one side for 5 minutes.

8. Place asparagus, onion, bread and lamb chops on a plate.

The black pepper and red wine grilled lamb chops introduced above are rich in nutrition and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!