Simple charcoal - fired tinfoil lamb chop
Wash lamb chops and diced scallions. Add salt, cooking wine, chili powder, cumin powder, and pepper.
Keep the bag in the freezer for more than two hours.
Remove and place on tin foil after 2 hours.
Cover with tin foil and bake on the grill for 30 minutes.
Remove after 1 hour, remove oil, water, and scallions.
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