Beginning of Spring-lamb Chops in Braised Sauce with Mixed Vegetables
1.
Cut the spine into two small slices, which are sold in imported supermarkets. Use 3g of black pepper noodles and 3g of salt. After evenly spreading on both sides, marinate for 15 minutes.
2.
All the side dishes, mushrooms, asparagus, garlic, small tomatoes, fresh rosemary, wash and set aside.
3.
Boil a pot of water, add 3-5g of salt, 1 teaspoon of olive oil or salad oil, blanch the mushrooms, asparagus, and green beans over water for 3 minutes, drain and set aside.
4.
Cut 2 single heads of garlic into minced garlic, add minced rosemary.
5.
Add 3 tablespoons of homemade sauce (Brown Sauce, see previous post), 2 teaspoons of salad oil, a pinch of salt, sugar, black pepper noodles and black pepper granules, make a bowl of juice, and set aside.
6.
Put a little olive oil in the pot, the oil temperature is 40% hot, a little smoke, add garlic slices, and saute.
7.
Lower the spine into small cuts and fry quickly on both sides at medium heat, seal the soup, then turn to low heat and fry on the side for 1 minute, then set aside.
8.
Put the mushrooms and green beans into a bowl wrapped in tin foil, add a little salt, black pepper noodles, 1-2 teaspoons of frying spine, chop the remaining oil, stir well, put them in the oven and bake for 10 minutes (oven with temperature setting 180 degrees for 10 minutes).
9.
Place the spine cuts on tin foil, brush both sides with a bowl of juice, wrap them in tin foil, and bake in the oven for 8 minutes. (An oven with a temperature setting of 200 degrees for 8 minutes). Just serve and serve.
10.
If there is no oven, fry the mutton more, fry for 2-3 minutes on each side, and fry until both sides are slightly yellow, then serve. Then start another pot, pour the sauce into the bowl, and after it is boiled, pour the sauce on the mutton.
