Chinese Food
French style lamb chop with rosemary mixed vegetables
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You smile with the wind. It's like rosemary. It's peppermint. It's a sign of love to me. You are elegant like a cat. You are surrounded by light and easy movements. The sweetness of love spreads and ferments. It's just the moment when the ambiguity comes... This is the lyric of Jay Chou's rosemary. Making food with rosemary will also be full of romance. When the smell of food begins to diffuse in the house, the night will become ambiguous and moving. Rosemary is the best partner of mutton. So if you have an oven, make sure to bake the lamb chops once. Let the lamb chops have rosemary printed on your lips and teeth. With fresh and tender vegetables. Time will stay for you in this beautiful moment.
Cooking ingredients
Cooking Steps
Step1:Dry the French style lamb chops with kitchen paper after natural thawing. Sprinkle Shanghai salt and black pepper on both sides of the lamb chops. Massage slightly to make them more tasty. Marinate for 30 minutes.
Step2:When preparing vegetable materials - mushrooms and shiitake mushrooms, all four or all according to the size. Cut carrot, onion, green pepper, yellow pepper and red pepper. Blanch the cut asparagus and broccoli, and then fish them. Cut potatoes and cook them, and then fish them. Wil
Step3:Put all the vegetables in a larger container. Sprinkle some salt and black pepper. Chop up the rosemary thyme and mint and put them in the container.
Step4:Mix with a little agitation.
Step5:Pour into a suitable baking tray.
Step6:Bake for 20 minutes in the toasting cube oven at 180 degrees up and down. Take it out halfway and mix it once to make it taste more even.
Step7:Put some olive oil in the pot. Add garlic and rosemary. Fry to taste.
Step8:Put in the marinated lamb chops. Fry for 2 minutes.
Step9:Put in the butter and turn the chops over. (butter added to add flavor
Step10:Fry for another minute or so.
Step11:Take the vegetables out of the oven and sprinkle them with black pepper.
Step12:Put the fried lamb chops on the seasonal vegetables, and pour all the frying materials and oil into the lamb chops.
Step13:Put it in the oven. Heat it up and down for another 1015 minutes.
Step14:The baking is over. The house is full of fragrance. My son hasn't arrived home yet. It's said that he will be back home in 15 minutes, and he may be stuck in traffic again. I didn't want to destroy the food in the baking tray, so I didn't take out the tray and take photos.
Step15:After taking the picture, continue to put the lamb into the oven. Let the remaining temperature before the oven keep warm. I'm a little worried about whether the meat will get old. After 5 minutes of keeping warm, my son finally goes home. In fact, I don't need to worry at all. Because the lamb is still fresh and tender. I think it's really the relationship between the quality of the ingredients. Good ingredients are delicious.
Cooking tips:1. My family is relatively light and not spicy, so please add the auxiliary materials according to your preference. 2. In the recipe, the virgin fruit is not marinated with other vegetables. It's only put in when the lamb chops are roasted. Because my son doesn't want to bake the virgin fruit too well. 3. The French style lamb chop I bought. I've been eating their mutton recently. It's not bad. It doesn't smell like mutton at all. It's delicious. There are skills in making delicious dishes.
