Oven version of homemade grilled lamb chops

Cooking Instructions

1. Wash the lamb chops and leg of lamb with kitchen paper to absorb the water, stir the starch and oyster sauce into a paste, and add some dark soy sauce to the color

   

2. Here's a close-up

   

3. The next step is to massage it well and let it sit for about 4 hours, this time marinating in the morning and roasting at 4 o'clock in the afternoon

   

4. The oven is heated at 200 degrees, preheated for 5 minutes, and baked tightly in a tin foil wrap for 50 minutes

   

5. When the time is up, take it out and remove a layer of tin foil on top, sprinkle evenly with barbecue sauce and white sesame seeds, and bake for another 15 minutes

   

6. Next time, you must remember to brush the tin foil with oil when you enter the oven for the first time, so that it can be easily turned over, otherwise it will be a little sticky

   

7. After turning over, sprinkle evenly with barbecue sauce and white sesame seeds and bake for another 10 minutes

   

8. I was reluctant to throw away the pickled onions, so I roasted them with green beans and eggplant, and I thought about using the fat left over from the grilled lamb chops to roast them, but it turned out to be too sticky, so I changed the tin foil halfway through, and I threw away the oil

   

9. This time I have a long memory, the bottom is brushed with oil, sure enough, it is not sticky, sprinkle some barbecue material, it is also very fragrant, today is to use the microwave oven to bite the beans, eggplant and onions are cooked until eight ripe, about 10 minutes of roasting, the onion is not soft enough, but when eating lamb chops, a bite of onion is really greasy

   

10. The extra two lamb bones can not be wasted, boiled a pot of soup, skimmed off the oil slick, and restored the flavor of the ingredients themselves, fresh and sweet, especially greasy!