Fried Lamb Chop with Rosemary

Fried Lamb Chop with Rosemary

Introduction:

"Rosemary and mutton are a perfect match! This sauteed lamb chop is marinated with a little salt, then fried with garlic and rosemary. Very delicious but simple western food. "

Production steps:

Step 1: wash the lamb chops and absorb the excess water with kitchen paper. Wash rosemary and remove garlic. Marinate the lamb chops with salt and black pepper on each side for 15 minutes.

Step 2: pour a little olive oil into the pan, put garlic and rosemary into the pan, and fry over high heat.

Step 3: arrange the lamb chops in turn and fry them over medium heat for 8 minutes. (increase or decrease according to the thickness and portion of lamb chop)

Step 4: turn over and fry for 8 minutes. It can be turned over properly. (increase or decrease according to the thickness and portion of lamb chop)

Step 5: fry the lamb chops to the extent you like, and then put them out of the pot. Add a rosemary and two garlic cloves to serve with a salad.

Materials required:

Lamb chop: 4 pieces, about 450g

Rosemary: 4

Garlic: 8

Salt: right amount

Black pepper: moderate

Note: 1. Salt can be a little more, so that the meat inside will taste good. 2. Black pepper, garlic and rosemary can remove meat smell. 3. Don't use high fire when frying, otherwise the meat inside is still raw. 4. The lamb chops used here are relatively large and thick. If they are small, the frying time can be reduced as appropriate. 5. Make sure the lamb chops are fresh. 6. The degree of raw and cooked can be controlled freely. The meat is not delicious even if it is fried too long.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: garlic