Prepare all materials
Ginger and garlic are mixed into a puree. Add chili powder, allspice, cumin powder, proper amount of salt, a little sugar, a proper amount of oil, and mix evenly according to your own taste.
Cut the lamb chops slightly, two or three ribs per piece (this is not too dry for baking, keep some gravy in the ribs, I like this taste, but if you like that kind of dry Can be directly divided into a single rib of bone, all can be)
Apply the previously prepared marinade to the surface of the lamb chops, massage it, put it in the refrigerator, marinate for at least an hour, and marinate it for a while.
The pork ribs are almost salted. Before preparing to roast, preheat the oven to 220 degrees Celsius (up and down), then cut the eggplant into small pieces, code in the baking dish, grind some sea salt, grind some pepper, and then add some vegetable oil.
Drain the marinated sheep on the eggplant and bake in the preheated oven for 20-30 minutes. (Note: the size of the pork ribs is different, the weight is different, the time will be different, please pay attention to the adjustment; in addition, the beef and mutton are many People don't like full cooking, so the time will be different and need to be adjusted according to their own preferences.)
After roasting, take it out and cut it into a single root rib with a knife (this is more convenient to eat. If you don't cut it beforehand, it may be a little embarrassing to eat). With the eggplant, I used some onions. And pepper embellishment
Similar to roast lamb chops or grilled some larger meats, there are two most common practices. First, fry the meat in an oily pan until each side is golden (so you can lock it inside) The gravy) is then baked in the oven; the second is baked directly in the oven.