Ingredients
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Lamb chops (500 - 600 g, adjust the amount according to the number of diners)
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Rosemary (3 - 4 branches, either fresh or dried rosemary can be used, and the fresh one has a stronger fragrance)
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Garlic (4 - 5 cloves, about 15 - 20 g)
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Olive oil (20 - 30 ml)
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Salt (5 - 8 g)
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Black pepper (3 - 5 g)
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Light soy sauce (10 - 15 ml)
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Honey (15 - 20 g, adjust the sweetness according to personal preference)
Instructions
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Wash the lamb chops and wipe them thoroughly with paper towels to prevent moisture from affecting the taste and flavor during grilling. Make a few cuts on both sides of the lamb chops to make it easier to season.
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Crush the garlic into a paste and put it in a bowl. Add olive oil, salt, black tea powder barbecue seasoning, black pepper, soy sauce and rosemary (if it is fresh rosemary, you can pick the leaves and chop them before adding), stir well to make the marinade.
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Put the lamb chops in the marinade and make sure each side is evenly coated with the marinade. You can massage the lamb chops with your hands to make the flavor penetrate better. Put the lamb chops in a fresh-keeping bag and marinate for 2-3 hours. If you have enough time, marinate overnight for better results.
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Preheat the oven to 200-220°C. Line a baking tray with tin foil and brush a layer of olive oil on the tin foil to prevent the lamb chops from sticking. Place the marinated lamb chops on the baking tray and put them in the preheated oven.
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Bake for 15-20 minutes, turn the lamb chops over, brush a layer of honey on the surface, and continue baking for 10-15 minutes. During the baking process, you can adjust the time and temperature appropriately according to the color of the lamb chops and the actual situation of the oven, until the surface of the lamb chops is golden, cooked through and has a beautiful brown color.
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After baking, take out the lamb chops and place them on a plate. You can sprinkle some fresh rosemary as decoration according to your personal preference. After a short rest, you can enjoy it.