Roast Lamb Chops (烤羊排)

Instructions

1. 1Pat lamb dry. Mix cumin, garlic, oil, salt, and white pepper into a paste; rub all over the chops. Marinate 20 minutes at room temperature.

   抹料腌制

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 排面裹一层薄而匀的料糊，微微发亮。Chops glisten with a thin even coat of paste.

   You know it's right when: 焙香孜然气息渐起。Aroma of toasted cumin begins to bloom.

2. 2Heat a skillet over high heat. Sear chops 60 seconds per side until well browned.

   高温封煎

   🔍 Look for High heat 共2分钟 · 2 minutes total

   Visual: 表面结深褐脆壳，肉面渗出汁珠。Surface forms a dark crust; juices bead on top.

   You know it's right when: 滋啦声大而持续。Sizzle is loud and steady.

3. 3Transfer to a 200°C (400°F) oven and roast 12–15 minutes for medium, until internal temp reaches 60°C (140°F).

   入炉烤制

   🔍 Look for High heat 12–15 分钟 · 12–15 minutes

   Visual: 边缘焦脆；中心轻按回弹。Edges crisp; center springs back lightly when pressed.

   You know it's right when: 油脂在骨边渗出滋响。Fat renders and sizzles at the bone.

4. 4Tent with foil and rest 5 minutes so juices redistribute.

   静汁回渗

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 汁液向肉内回流，表面不再渗水。Juices drawn inward; surface stops weeping.

   You know it's right when: 温度均一，切开不再涌血水。Temperature equalizes; no pink gush when cut.

5. 5Slice between bones and serve with extra cumin sprinkled on top.

   分切装盘

   🔍 Look for 1 分钟 · 1 minute

   Visual: 粉嫩五分中心外圈焦褐。Pink-medium center framed by a browned rim.

   You know it's right when: 烤羊与孜然的香气充满厨房。Aroma of roasted lamb and cumin fills the room.