1. Separate 4 pieces of lamb chops from the tender lamb rack.
2. Cut the onion, garlic, parsley, and carrot into pieces, and wash the coriander.
3. Put them in a blender and add a small amount of water to make vegetable juice.
4. Add an appropriate amount of salt, and marinate the lamb for about 4 hours.
5. Preheat the oven to 220°C, place the sliced onion on a baking tray, put the lamb chops on the onion, and bake for about 30 minutes.
6. Take out the orange flesh and cut into small cubes.
7. Add a spoonful of stock to a frying pan, add diced oranges and an appropriate amount of sugar to collect the juice.
8. Pour the sweet and sour soup on the grilled lamb chops.
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