Roasted French Lamb Chops with Rosemary and Vegetables
1.
After the French lamb chops are thawed naturally, use kitchen paper to dry the water. Sprinkle Shanghai salt and black pepper on both sides of the lamb chops, massage them slightly to make them more delicious, and marinate for 30 minutes.
2.
Prepare seasonal vegetable materials: ground mushrooms and shiitake mushrooms are divided into four or two according to the size, carrots, onion rings, green peppers, yellow peppers and red peppers are cut into pieces, asparagus cut into sections and broccoli cut into small flowers are blanched and picked up. , Potatoes are cut into pieces and cooked and picked up.
3.
Put all the vegetables in a larger container, sprinkle in an appropriate amount of salt and black pepper, chopped rosemary, thyme and mint, and put it in the container.
4.
Stir briefly to mix.
5.
Pour into a suitable baking pan.
6.
Put it into the Dongling baking cube oven and bake at 180 degrees for 20 minutes, take it out halfway and stir once to make it more evenly flavored.
7.
Pour an appropriate amount of olive oil into the pan, add garlic and rosemary, and fry it for a fragrance.
8.
Place in the marinated lamb chops and fry on medium-low heat for 2 minutes.
9.
Turn the lamb chops over after adding the butter. (The butter is added to increase the aroma)
10.
Fry for another minute or so.
11.
Take out the grilled seasonal vegetables from the oven and sprinkle a layer of black pepper.
12.
Place the fried lamb chops on the seasonal vegetables, and pour all the frying ingredients and oil in the pan on the lamb chops.
13.
Put it in the oven and bake for another 10-15 minutes at 180 degrees.
14.
After the baking is over, the room is full of fragrance. My son hasn't arrived home yet, and he said he will be in a traffic jam when he returns home 15 minutes later. I didn't want to damage the food in the baking pan, so I didn't take it out and put it on the plate to take pictures.
15.
After taking the photo, continue to put the lamb into the oven and let the remaining temperature of the oven keep it warm. I am a little worried about whether the meat will get old. After 5 minutes of heat preservation, my son finally returns home. In fact, there is no need to worry because the lamb is still tender. It is estimated that it is really the relationship between the quality of the ingredients, no matter how good the ingredients are eaten, they are delicious.
Tips:
1. My food is relatively light and not too spicy, so please add the supplements according to your preferences.
2. The cherry tomatoes in the recipe are not marinated with other vegetables. They are only added when roasting lamb chops, because my son doesn't want to eat too ripe cherry tomatoes.
3. I bought French lamb chops of small tail lamb. I have been eating their lamb recently. It feels pretty good. The lamb has no smell at all and it tastes delicious no matter how it is made.
