How to make tin foil baked lamb chops in the oven

The mutton from Inner Mongolia is the most delicious because the air there is good and the sheep are free-range, eating fresh grass. The sheep in Inner Mongolia do not have a strong smell. Eating mutton is a common practice in Inner Mongolia, and the main way to eat it is to eat it with your hands. Boil the mutton in clear water, and then dip it in seasonings after it is cooked. This way the flavor of the mutton is still stronger. Today I’m introducing a new way of eating lamb chops, grilled in tin foil.

How to make tin foil grilled lamb chops

Main ingredients: 1000 grams of lamb ribs. Accessories: 10 small potatoes, 10 single garlic cloves, 1 onion, 1 handful of coriander, a piece of ginger, 1 small handful of green onions, 12g peppercorns, 13g cumin seeds, 15g chili powder, 10g black peppercorns, 50ml light soy sauce, 40ml Shaoxing wine, 30g salt.

Microwave method: Pour a proper amount of oil into the pot. When the oil is 80% cooked, pour in the lamb chops, fry quickly until golden brown, and remove from the pan. Spread the minced garlic and olive oil on the lamb chops, wrap them in plastic wrap, and place them in the microwave. Then heat over medium heat for about seven or eight minutes, remove the plastic wrap, and heat for about five or six minutes before taking it out and eating. If you want the lamb chops to be grilled well, you must use a milder mustard or granular mustard, and never use sweet honey mustard.