French Grilled Lamb Chops with Seasonal Vegetables
1.
30 grams of onion, shredded into shreds, garlic slices, 2 grams of salt, 5 grams of black pepper, 30 grams of olive oil, marinated in the lamb chops for 15 minutes
2.
Add 15 grams of butter and saute onion froth, add 70 grams of red wine and cook until the red wine evaporates to half. Add 5 grams of yellow juice powder and 50 grams of boiling water, stir with 1 gram of salt and cook until it thickens into red wine juice.
3.
Asparagus cut into sections and sautéed with butter
4.
Fry the lamb chops over high heat, lock in water for about 20 seconds per side, smear with large Tibetan mustard and dip [breadcrumbs, basil, chopped thyme, rosemary, chopped black pepper], put it in a preheated 200 degree oven for 8 minutes, take out and serve
Tips:
Among the world’s cuisines, Chinese and French cuisines are the most particular. The characteristic of French cuisine lies in the use of fresh seasonal ingredients, coupled with the chef’s personal unique conditioning, to complete the unique art delicacy, whether visual, olfactory, taste, touch, sympathetic, it is in line with the Beijing Olympics The realm is as "unparalleled".
French cuisine is the best representative of the chef's artistic level.
The best lamb chops are from New Zealand, with very little mutton, tender meat, juicy and thick meat. One mouthful, there is a great sense of satisfaction.
