rack of lamb

Main Ingredients

• 6 pieces of fresh and tender lamb chops

Side Ingredients

• Baby potatoes, carrots
• Onions, garlic
• Cherry tomatoes

Seasonings

• Salt
• Light soy sauce, dark soy sauce (soy paste), cooking wine
• A little sugar
• Black pepper, cumin powder (optional)

Preparation Steps

1. Thaw the lamb chops 3 hours in advance.
2. After washing the lamb chops, add light soy sauce, dark soy sauce, a little salt, a little sugar, soy paste (oil), a little cooking wine, and Sichuan peppercorns. Massage the lamb chops for ten minutes.
3. Finely chop the garlic and onions, mix them with the lamb chops, and marinate in the refrigerator for at least 2 hours.

Cooking Steps

1. Preheat the oven along with the baking tray for 10 minutes.
2. Line the baking tray with aluminum foil and brush with a little oil.
3. Cut the baby potatoes and carrots into small pieces and place them on the baking tray, spreading them evenly (cherry tomatoes are optional).
4. Place the marinated lamb chops on top of the baby potatoes and carrots, and pour the marinade into the baking tray (optional: sprinkle some white cumin powder).
5. Cover the top with aluminum foil to prevent the juices from splattering during baking.
6. Bake at high heat (220°C–230°C) for 30 minutes.
7. After baking, let it rest for 10 minutes before removing the baking tray.
8. Remove the top layer of aluminum foil and use it to wrap the bone ends of the lamb chops for easier handling while eating.
9. Return the tray to the oven and bake at high heat for another 10 minutes to tighten the surface of the lamb chops.
10. Ready to serve!