1. Prepare today's ingredients
2. After the lamb chops are defrosted and washed, add cooking wine, soy sauce, and a small amount of balsamic vinegar. Sprinkle with garlic powder, chili powder, and sliced rosemary, and mix well.
3. Sprinkle ground black pepper and ground cumin on both sides and continue to marinate for more than half an hour.
4. Cover the baking tray with tin foil, brush evenly with melted butter, cover with onions, and place lamb chops. Put it in the middle of the oven and bake at 210 degrees for 10 minutes.
5. Add olive oil to the pot, fry carrot and potato cubes, half-cooked.
6. The lamb chops should be turned over during the roasting process, so that both sides will be crispy. Add the carrot and potato cubes that have been fried in advance, and continue to bake for 10 minutes. You can see that the surface of the lamb chops is slightly dry.
7. Put the plate out.
8. Eat it while it's hot, it's salty and delicious.
Tips:Be careful to turn it over and don't let the lamb chops be too dry. If you are afraid of being greasy, you can put vegetables under the lamb chops.