Tajine Baked Lamb Chops with Vegetables

Flavor: Mildly spicy; Cooking Method: Baking; Time: One hour; Difficulty: Easy.

Detailed Steps for Cooking Tajine Baked Lamb Chops with Vegetables

Marinate the lamb chops; Crush the allspice with a knife first.

Place the crushed allspice in the lamb chops, then add green onion, ginger, star anise, Sichuan peppercorn, and bay leaf inside.

Add a little white wine and mix well.

Sprinkle with a little salt and MSG.

Then add barbecue seasoning powder and cumin powder, mix well.

After mixing, cover with plastic wrap and marinate for 5-6 hours.

Cut the eggplant into thick slices.

Cut the onion into slightly thicker strips and set aside.

Drizzle a few drops of olive oil in the tajine and spread it evenly on the bottom of the pot.

Sprinkle the bottom of the pot with onion strips.

Then layer with a layer of potato slices and carrot slices.

Fry the eggplant slices in a little olive oil or butter in a skillet until both sides are slightly browned.

After frying, place them on top of the potato and carrot slices.

Remove the marinated lamb chops, shake off excess marinade, place them in the tajine, and pour black pepper sauce over them.

Finally, cover with aluminum foil.

Place the tajine in a preheated oven on the middle rack, bake at 220 degrees Celsius with both top and bottom heat for about 50 minutes.

After baking, sprinkle with a little crushed black pepper and chopped green onions.

When serving, cut the chops into three pieces along the bone with a dining knife, and serve with a suitable amount of baked eggplant, potato slices, and carrot slices (serving size for three people).