1. Wash the lamb chops and chop them into sections.
2. Take a large bowl, add lamb chops, add thyme, fresh rosemary, red wine, chopped black pepper, chopped garlic, salt, and sugar, mix well, and marinate for 1 hour.
3. Wash potatoes and carrots, peel them, and cut into pieces with a hob.
4. Bring the butter to the heat until it melts.
5. Add the lamb chops, fry on low heat until both sides are slightly yellowed, take them out, and place in a baking tray.
6. Sprinkle an appropriate amount of thyme leaves and crushed black pepper on the surface of the lamb chops and bake for 6 minutes in a preheated oven at 250 degrees.
7. Keep the oil in the bottom of the original pot and heat it up, add the potatoes and carrots, and stir-fry for 3-5 minutes.
8. Spread the fried potatoes and carrot pieces under the roasted lamb chops, put them in the oven and bake for another 8 minutes, and then take them out.
9. Turn the lamb chops over, sprinkle an appropriate amount of thyme leaves and crushed black pepper, put it in the oven again, adjust the temperature to 200 degrees, and continue to bake for 8 minutes.
10. Take it out, put it on the plate and enjoy it.
Tips:1. Choose lamb chops with good elasticity, ruddy color, moist but not damp, dry but not dry. Fat and thin are generally lean and fat less, so as not to be too greasy and too strong in smell.
2. Fresh lamb should have its original flavor and sprinkle some condiments such as salt or crushed black pepper. It is best if there is fresh rosemary, which will have a strong fragrance and can remove the mutton smell. Cumin and chili powder can also be used for roasting in Chinese food.
3. Before roasting the lamb chops, you can fry them first, not only to remove the taint, but also to leave the lamb juice in the meat.
4. Lamb chops can be seasoned only with salt and pepper, or with mint sauce, black pepper sauce, olive oil and vanilla vinegar sauce.
5. The roasting temperature and time can be adjusted according to the size of lamb chops and the performance of your own oven.
