Roasted Lamb Chops with Carrots
by Thriving 2388
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Peel the onion, wash and cut into shreds, peel the carrot, wash and cut into pieces.
2. After lamb chops are cleaned, blanch in a pot under cold water, remove, rinse and drain.
3. Heat the pan, pour the oil into the star anise, saute the bay leaf, cinnamon onion and fragrant.
4. Add lamb chops and stir fry.
5. Fry until the fat in the lamb chops separates, add light soy sauce, dark soy sauce, salt, dried chili pepper, and stir fry evenly.
6. Add appropriate amount of hot water and bring to a boil. Turn to medium and low heat and simmer for about 50 minutes.
7. Add carrots and bring to a boil.
8. Put the vermicelli and boil for a minute or two to turn off the heat. Don't open the lid and simmer for a few minutes. The vermicelli will be cooked through and serve.
