1. 10-15 whole garlic slices, cut into slices
2. Italian parsley (flat parsley, itlian parsley, parsley) 1/3 cup
3. 1/3 cup to 2 cups of mint leaves
4. Lemon zest (a little) + lemon juice (a little)
5. Black pepper (a pinch) and salt (a pinch)
6. 1/2 cup olive or cooking oil
7. 2 teaspoons red wine vinegar
8. 2 small onions, diced
9. A little crushed red dried chili (the dried chili used for pizza)
10. Cut the lamb chops into 8 small pieces and wash them with water.
11. Dry each piece of lamb chops with paper and set aside
12. Marinating part: Lamb chops + garlic slices (a little bit) + salt (a little bit) + olive oil (3 tablespoons) marinated for 30 minutes to 1 hour. You can massage them on the way.
13. Seasoning part: 1/3 cup Italian parsley + mint leaves 1/3 cup to 2 cups + black pepper (a little) + salt (a little) + small onion (2 small) + 2 teaspoons of red wine vinegar + lemon zest (a little) + Lemon juice (a little or half a lemon) + garlic slices (a little) + 1/2 cup of olive oil or cooking oil + a little crushed red pepper. Put it in a food processor or blender to break up.
14. After stirring, try to see if it has the aroma of mint, coriander, garlic, salty, sour, and slightly spicy. A scent of mint in the mouth stayed for a long time. Take it out and put it aside.
15. Heat the pan to medium-high heat and fry the lamb chops for 2 minutes
16. Turn over the other side for 2 minutes and fry for 2 minutes. The meat will be golden and take out. If there is no oven, fry for 2 more minutes (the thickness of the meat depends on the time)
17. Put it in the oven and bake at 450 degrees for 2-3 minutes (semi-cooked), and bake for 5 minutes (fully cooked). The thickness of the meat depends on the time. After roasting, put it aside and wait for 10 minutes (use 10 minutes of free time to open a bottle of red wine).
18. Add seasonings + display lamb chops
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