How to Make Flavorful Grilled Lamb Chops

Ingredients
Lamb ribs 400-500 grams, Chinese radish a small piece, Onion half a piece, Green onion 5 grams, Ginger 5 grams. Seasonings Seasoning A: Oyster sauce 2 tablespoons, Salt, Chicken stock or water 1000 ml,
MSG
as needed.Seasoning B: Vegetable oil 30 ml, Mixed honey sauce or char siu sauce 2 tablespoons, Doubanjiang 2 tablespoons, Ziran powder, Chili powder to taste.Method 1: Place the lamb ribs in a cold water pot and bring to a boil to remove bloodiness and gaminess.
Chinese radish Cut into small pieces, onion cut into strips, green onion and ginger sliced. In a clean pot, add chicken stock, oyster sauce and a little salt and MSG. Add the carrot, onion, and green onion and ginger slices. Place the lamb ribs in to braise until six or seven-tenths cooked.3: Mix the B seasonings into a meat glaze. 4: Brush the braised lamb ribs with the prepared sauce, then add another layer of oil.



Preheat the oven to 180 degrees. Place the marinated lamb ribs on a baking sheet lined with aluminum foil and bake in the middle of the oven for 20-25 minutes.
6: During baking, take it out again and brush with sauce and oil as needed.Tips If you have red yeast rice, add some to the braising liquid for a better color.
2：Directly roasting raw lamb ribs will easily dry them out due to long cooking time. So, first braise to partially cook and flavor the lamb ribs. This will make the final taste richer with a subtle vegetable aroma. Brushing oil makes the roasted lamb rib more lustrous and appetizing in appearance.
3: Put the b ingredient in a bowl and mix to coat.Prepare the meat sauce..
4: Brush the coated sauce on the surface of the braised lamb ribs, then apply another layer of oil.
5：Preheat the oven to 180 degrees. Place the brushed lamb ribs on a baking sheet lined with parchment paper and put them in the middle rack of the oven to bake for 20-25 minutes. 6: Take out the lamb ribs midway through baking and brush another layer of sauce and oil.
[Tip]



If you have red yeast rice, add some during braising to improve the color.
Baking raw lamb directly will easily dry out the meat if baked for a long time.
Therefore, pre-braise the lamb ribs to partially cook them and infuse initial flavors. This results in richer flavors after baking, with subtle vegetable aromas inside. Applying oil enhances the luster and attractiveness of the baked lamb ribs.
Brushing oil makes the baked lamb ribs appear more glossy and appealing.