Roasted lamb chop with vanilla

Roasted lamb chop with vanilla

Introduction:

"After roasted, the golden red meat, as well as sending out a faint aroma, came unprepared. I can't help but sharpen my knife to the cattle and sheep!"

Production steps:

Step 1: wash the lamb chops and cut them into sections.

Step 2: take a large bowl, put in lamb chop, add thyme, fresh rosemary, red wine, black pepper, garlic, salt, sugar, stir well, marinate for 1 hour.

Step 3: wash potatoes and carrots, peel and cut into hob pieces.

Step 4: put the butter on the pan and cook until melted.

Step 5: add the lamb chops and fry them over low heat until both sides are slightly yellow. Take them out and put them into the baking pan.

Step 6: Sprinkle thyme leaves and black pepper on the surface of lamb chops, put them into the preheated 250 ℃ oven and bake for 6 minutes.

Step 7: heat the oil in the original pan, add potatoes and carrots, stir fry for 3-5 minutes.

Step 8: spread the fried potatoes and carrots under the roasted lamb chops, put them in the oven and bake for 8 minutes, then take them out.

Step 9: turn the lamb chops over, sprinkle some thyme leaves and black pepper, put them in the oven again, adjust the temperature to 200 ℃, and continue to bake for 8 minutes.

Step 10: take it out, divide it into plate and enjoy it.

Materials required:

Lamb chops: moderate

Potatoes: moderate

Carrot: right amount

Fresh rosemary: moderate

Thyme: right amount

Red wine: moderate

Black pepper: right amount

Garlic: right amount

Salt: right amount

White granulated sugar: right amount

Butter: moderate

Note: 1, lamb chops to choose good meat elasticity, ruddy color, run but not wet, dry but not dry mutton. Fat and thin are generally more thin and less fat, so as not to be too greasy and smell too heavy. 2. Fresh mutton to eat the original flavor, sprinkle some salt or black pepper and other spices. If there is fresh rosemary is best, so the fragrance will be more rich, can remove mutton smell. Cumin and chili powder can also be used in Chinese food. 3. Lamb chops can be fried before roasting, which can not only remove the smell of mutton, but also leave the mutton juice in the meat. 4. You can also use pepper, pepper, black sauce, black pepper sauce, etc. 5. The baking temperature and time can be adjusted according to the size of lamb chops and the performance of oven.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Vanilla