Lamb Chops with Black Pepper
1.
Lamb chops are taken out of the refrigerator and left to thaw overnight;
2.
Then sprinkle with salt and crushed black pepper, and marinate in the refrigerator for more than an hour;
3.
Put a little olive oil in the pan and fry the lamb chops.
4.
Then turn the other side and fry it fragrant;
5.
Sprinkle white sesame seeds on the mutton when the mutton is 80 or 90 minutes cooked, and fry them on both sides;
6.
When frying the lamb chops, you can treat the asparagus, take the tender part and wash;
7.
Boil in boiling water and then remove and drain;
8.
Put the blanched asparagus on a plate, cut the tomatoes and put them together in appropriate sizes;
9.
At this time, the lamb chops are cooked and taken out, add a spoonful of black pepper sauce and a little water, mix well and boil for use as a sauce;
10.
Put the lamb chops and vegetables together on a plate, top with black pepper sauce when serving, and sprinkle with a little sauteed white sesame seeds.
Tips:
Lamb chops can also be fried on high heat to fragrant surface, and then heated and roasted in the oven; the person who saves troubles can be cooked directly like me. If you are unfamiliar, you can use a fork to see if there is bloody water. Nothing!
In addition to the black pepper flavor, this dish also contains sesame seeds, so it is salty, fragrant, and spicy. It has a unique flavor! Because the lamb chops are already delicious, adjust the black pepper sauce at the back with water to avoid being too salty! (Expand)
