Name: Grilled Lamb Chops with Colored Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; 10 Cherry tomato; 30g Red Bell Pepper; 30g Yellow pepper; 50g Green bell pepper; 150g Broccoli; 100g asparagus; 100g White onion; 100g Red onion; 120g potato; 100g carrot; 100g Mushroom; 100g Fresh shiitake mushrooms; 1/2 lemon; 3g Rosemary; 3g Thyme; 4 slices ginger; 5 Garlic cloves; 5g black pepper powder; 12g salt; 6g Chicken Bouillon Powder; 15g butter; 20ml olive oil

Grilled Lamb Chops with Colored Vegetables

1. After the lamb chops are naturally thawed, use kitchen paper to dry the water. Sprinkle salt and black pepper on both sides of the lamb chops, massage them slightly to make them more delicious, and marinate for 20 minutes.

2. Prepare vegetables.

3. Mushrooms and shiitake mushrooms are divided into four according to the size, onion rings, green peppers, yellow peppers, red peppers, cut asparagus and broccoli cut into small pieces and picked up after blanching, and carrots and potatoes are cut into pieces and picked up after cooking stand-by.

4. Sprinkle in an appropriate amount of salt, black pepper, rosemary, thyme, olive oil, and chicken essence and mix well.

5. Make a container with tin foil on the baking tray, pour it in so that the vegetables are neatly arranged. Put it in the oven and bake at 180 degrees for 20 minutes, take it out halfway and stir once to make it more evenly flavored.

6. Pour olive oil in a hot pan, melt the butter, add garlic cloves and ginger slices and fry to get a fragrant flavor. Place in the pre-marinated lamb chops, fry on both sides over medium and low heat for 1 minute.

7. Take out the grilled seasonal vegetables from the oven, squeeze lemon juice, and sprinkle with black pepper. Place the fried lamb chops on the seasonal vegetables, and pour all the frying ingredients and oil in the pan on the lamb chops.