How to make roasted lamb chops in casserole

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  • Casserole Baking How to make lamb chops: 1

    1

    Rinse the casserole, dry it and set aside (you can also wipe it with a wrung wet towel, which is more convenient; the internal structure of the casserole used for barbecue must be completely dry. Therefore, it cannot be soaked to prevent the white circle at the bottom of the pot from absorbing water).

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    2

    Prepare tin foil and a rack (the height of the grill should be about 2cm. If it is too low, it will be easy to burn, and if it is too high, it will be difficult to cook).

  • Casserole Baking How to make lamb chops: 3

    3

    Place a stand in the casserole and lay two layers of tinfoil (the tinfoil sticks to the inner wall of the casserole and extends to the outside of the pot mouth to prevent meat juice from leaking into the pot and soiling the casserole).

  • Casserole roasted lamb chops steps: 4

    4

    Prepare the raw materials, rinse the lamb chops, and use kitchen paper to absorb excess moisture.

  • Casserole Baking How to make lamb chops: 5

    5

    Sprinkle lamb chops with black pepper and lemon salt on both sides and refrigerate for 15 minutes.

  • Casserole Baking How to make lamb chops: 6

    6

    Put the marinated lamb chops into a casserole lined with tin foil.

  • Casserole Baking How to make lamb chops: 7

    7

    Close the lid of the casserole and turn on the fire.

  • Casserole Baking How to make lamb chops: 8

    8

    When the casserole is hot, turn the lamb chops over and cover.

  • Casserole Baking How to make lamb chops: 9

    9

    Continue to burn for 2 minutes, turn off the heat and simmer for 1-2 minutes, then you can enjoy the tender and delicious grilled lamb chops.

Tips

1. Grilled lamb chops have the best taste when they are seven-mature. If you want them to be fully cooked, you can extend the grilling time.
2. For lamb chops, it is best to choose New Zealand French-cut lamb chops, which are evenly fat and lean, have a thin layer of fat, and have a rich milky aroma but not an overly strong smell.
3. Marinate it with ground sea salt for a while to make it taste better.
4. Ordinary casseroles cannot be dry-cooked. They will break even when used to make soup, so never use them to grill lamb chops. I use a Heile casserole that can be cooked even if it's dry or cold, so it's no problem.
5. This method can not only roast lamb chops, but also roast sweet potatoes, roast chicken, and roast chestnuts. It is healthy, delicious, and very convenient.