1. Soak the lamb chops in the bleeding water and remove them. Use a kitchen towel to absorb the water
2. Add garlic salt or sea salt, crushed black pepper, dried rosemary, a little sake (usually with wine), olive oil and marinate for more than half an hour
3. Put the right amount of bread crumbs, garlic, fresh rosemary, dried rosemary in the basin and mix well with olive oil
4. After the pan is heated, put in the marinated lamb chops. I fry the fat part first, it will fry out some mutton fat, and I also add some butter
5. Then fry both sides for about 1 minute each
6. Then brush the fried lamb chops with a layer of mustard sauce
7. Then wrap it with garlic and rosemary breadcrumbs, mix well in advance
8. Arrange the lamb in a baking tray, preheat the oven at 200 degrees and bake for 5 minutes
9. Put the side dishes into the frying pan left over from frying the lamb chops just now, and sprinkle some salt and black pepper on it.
10. Put the side dishes on the bottom, and put the roasted lamb chops on the plate, mix well with balsamic vinegar and olive oil and pour on top
11. Cut off a slice, delicious
Tips:Adjust the side dishes yourself, you can just use salt, wine and crushed black pepper when marinating
