《烤羊排》Rack of Lamb
Rack of Lamb
Rack of Lamb:
1, salted with starch and oyster sauce. I checked it online about Mongolian barbecue, and it said salted a day and night. I put it in the refrigerator for over 36 hours something. Too busy with work.... and planning with real BBQ stuff with wood charcoal. But felt too troublesome.
I use oven to solve it.
I put some onions and garlic on the base, and rosemary.
200 degrees up and down, 80 minutes, baking...
It was wrapped in tin foil with a slit.
After 80 minutes, take it out for the second step.
I know, Mongolian barbecue doesn't use Onions, so I'm sure there's a lot of water in that plate. It's fresh enough anyway. I don't like the lamb smell. Transfer to a baking tray, sprinkle with cumin and bake it for another 30 minutes.
I can't eat chili these days, otherwise how can I not use it? !
It was delicious. I cut one piece to my dad.
He frowned and said, "Why is it tasteless? Do you like this kind of lamb? ! It's not as good as our hometown lamb!"
(Well, mine is Mongolian lamb, his said is southern goat.)
I said, "I can't eat that mutton smell of yours."
"That's what lamb should taste like," he said.
Well, we don't have the same appetites.
Wrapped it in tin foil, I'll eat it myself tomorrow.
I'm full. I ate a steak when I roast that Mongolian lamb part.
2022.1.26 Afternoon lilyma马莉