Chinese Food
Rice and rosemary lamb chops
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Rosemary lamb chops make you not afraid of the warm and cold. I'm afraid it's the most realistic idiom. At this time, the weather may change from mild wind to cool wind overnight, which makes people in the spring flower season go faster. People who love mutton can most appreciate its irresistible charm. Fat and thin. Soft lamb chops are the love of many diners. What's more, when the fresh and juicy lamb chops meet layers of subtle and intriguing rosemary, the fragrance enters the human heart and lungs. The unique flavor of mutton is because the modulation of rosemary is no longer the fishy smell that people resist, but the strong fragrance that accompanies the roasting. It makes people have a big appetite.
Cooking ingredients
Cooking Steps
Step1:Handle the lamb chops. Cut the meat and film from the ribs by sticking the bone 35 cm from the edge of the ribs.
Step2:Sprinkle salt and pepper on both sides of lamb chops and let stand for 10 minutes.
Step3:Put a little oil in the pan. When the oil temperature rises, put the fat side of the lamb chops down. Fry them in the pan. Use the heat to decompose the excessive oil to form a thorough golden yellow.
Step4:Add garlic, rosemary and butter in the pan until the lamb chops are brown.
Step5:Put the fried lamb chops in the baking tray with the back facing up. Meanwhile, pour all the extra spices and oil into the baking tray. Preheat the oven for 200 degrees. Bake in the middle layer for 20 minutes.
Step6:Leave the lamb chops in the oven for 5 minutes and then cut them. This can better lock the gravy inside the lamb chops. Then match the sauce according to your favorite taste.
Cooking tips:There are skills in making delicious dishes.
