After a few days of cooling down, the office was still very cold. It was really cold and hearty. I thought at that time, if I could have a succulent lamb chops, I would like to have another mulled wine. It’s absolutely warm all the time from the stomach to the heart. So today we have a complete step from trimming the lamb chops to seasoning to baking to complete the roast lamb chops, which also includes the secret of the tender and juicy lamb chops!
First, simply trim the lamb chops and draw a line from the fat side, then cut it off directly.
The meat in the middle of the bone is dug out for a knife that you don't feel so distressed, scraping off the meat and fascia on the bone like a bone scraping
Dig out the cartilage here.
Before the roasting, the treatment of the lamb chops is the three steps. Then, the vanilla oil smeared with the lamb chops is used to burn the olive oil to 30% heat (about 90 degrees), fresh rosemary and thyme are added, and the fire is added after the addition. The cover is boring for 30 minutes. Then the can is sealed and stored. * Rosemary and lamb chops are very classic combinations. Mutton has a very special aroma. This taste is especially good for herbal remedies, so choose to use vanilla oil to fry the lamb chops.
Wipe the oil, sprinkle with salt, black pepper, salt and sprinkle some
Practice 1: Pan fried lamb chops cut the lamb chops like these two things
Remove one of the bones, here is mainly for everyone to eat convenient
Sauté the sheep fat cut from the front and then pinch it out.
After the pan is hot, put in the lamb chops, then turn to a small fire, very small fire * leather face down to press, to avoid uneven skin * must be a small fire, because the sheep chops paste will be particularly bitter.
After 1 minute, fry the second side.
Continue to use the spoon to pour the oil on the lamb chops. After 3 minutes, turn over and continue to add oil for about 2 minutes, let the hot oil slowly ripen your lamb chops. *This is a cockroach that makes such a thick lamb chops cooked.
Practice 2: Roast the lamb chops in the oven, or use the fresh fat to simmer the oil. The lamb chops are placed face down in the pan and a small fire. Look at the lamb chops after about 1 minute. If the coking layer has been formed, set up the lamb chops and pour them down until each side is fried. * The pan is very hot, in order to make the lamb chops produce a beautiful coking layer in the shortest time.
After the pan is out, you can use the rosemary in the oil to brush the lamb chops again. The leather is facing up. Insert the needle of the thermometer into the lamb chops. The thermometer is preset to alarm at 53 degrees and then sent to the oven preheated to 125 degrees. .
Roasted and fried lamb chops, you need to put them on the shelf, cover the tin foil insulation and wake up and cut open * The cut lamb chops wake up for 10 minutes. Large chunks of lamb chops need to be awake for a long time. It is best to wake up for at least half an hour, so that the meat will be very tender and juicy! * The longer the lamb wakes up, the more tender the meat will be and the gravy will be locked.
Start a simple and quick sauce when you wake up. Pour the oil from the pan of the fried lamb chops, stir fry the minced meat and black pepper.
After the meat is fried to brown, add celery, carrots, onions, and garlic to the browned.
Add water, remove the floating foam after the water is opened, and cook for at least 30 minutes on low heat.
Filter out lamb and vegetables
Evaporate the soup until it is thick, and finally add a small piece of butter.
Pour the vegetable oil into the wok and add the onion to the browning.
Add carrots and fry them, add in cumin, white pepper and salt.
Add water and cook over low heat until the carrots are soft.
Small fire slowly collecting juice
Add cream and butter
Beat the mud with a cooking stick
Delicious cumin carrot puree is ready! With a fragrant and succulent lamb chops, you can enjoy it!
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1. About lamb chops: lamb ribs, its English name is Lamb Rack, French is Carre d’agneau, literally translated is a square lamb chops. This part corresponds to the cow, in fact, we are familiar with Rib Eye, the so-called rib eye, or the boned Tomahawk steak. Like the Rib Eye of beef, this part is an ideal place for tenderness and meat, as well as rich fats and meats. 2. Trim the lamb chops * If the lamb chops are very fat, then it is recommended that you remove some of this fat, otherwise it will be very greasy; * Some high-end restaurants will scrape the bones here to get close to the meat, and will completely The upper layer of fat is shaved, so it will look very good, and it will be very consistent with the culture that the French feel that the fat is not elegant enough. You can certainly do this, but I really can't bear to shave so much meat! * Crush the bones that have been removed, so that collagen can be found when the soup is cooked. * Don't throw away all the minced meat, we will use it later. 3. Regarding fried lamb chops * Special attention, this step must be fast, not as long as the fried steak, otherwise the outer meat will be overcooked for a while; * the lamb chops are not the same as the steak, the steak fiber is thicker, It is chewy, it is suitable for thick and heavy coking layer, but the lamb chops are very fine, the meat is very tender, suitable for a thin coking layer, and the coke layer of the lamb chops will be particularly bitter if it is slightly smeared. This is relatively less obvious on steaks.