Calories
569.7 kcal
Protein
61.9 g
Fat
78.5 g
Carbohydrates
23 g
The chops should be pre-washed and dryed. Make 2-3 shallow cuts along the meat, so that it doesn't deform during the roasting, and put it on a tray.
Peel and squeeze the garlic through a garlic press onto the meat, sprinkle the meat with spices to your taste and rub well over it. Pour in 2 tablespoons of the soy sauce.
Wrap the tray into a sleeve and leave it to marinate in the refrigerator for 12-20 hours.
Take the marinated chops out of the refrigerator beforehand, so that they become more or less room temperature. Pre-heat the oven to 352 °F. The chops are placed on the grate with the fat layer up. Put the tray under the wire rack and insert in the oven for about 30 minutes, until the chops are browned.
Carefully cover the meat with foil for baking, reduce the temperature to 320°F degrees and continue to roast for another 2 hours. Check it sometime to make sure they are not overcooked. The meat should be soft and brown.
To make the meat juicier, it is better to choose chops with a thicker fat layer.
Almost all spices and herbs combine with lamb, so you can safely experiment. Cilantro, cumin and coriander are especially suitable for this dish.
Try to choose young lamb. It has a pink color and elastic structure. Lamb meat is faster to cook and more tender.
Bon Appetit!
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