Yogurt mint with lamb chops
By VicentaLakin
Recipe Recommendations
- garlic 4 tablets
- rosemary leaves 3 tablespoons
- oregano 1 1/2 teaspoon
- salt
- black pepper 3/4 teaspoon
- lemon juice 1/2 cup
- olive oil 1/2 cup
- dry red wine 1/2 cup
- lamb chops 8 pieces
- onion art. 6
- mint leaves 1/2 cup
- dill leaf 2 tablespoons
- crushed red pepper slices a little
- yogurt 7 ounces
- sour and salty
- fried
- a day
- simple
Steps for Yogurt mint with lamb chops
1
Before we do this, we need to do the lamb chops. Pickle time is overnight. Prepare a food mixer with four garlics, three spoons of rosemary, 11/2 teas, 11/2 teas and 3/4 teas of black pepper. Then one second lemonade, one second olive oil, and one half dry red wine, all evenly mixed into a big bowl. The sheep were pumped into the bowl and covered with the protective film until the next day。
2
The next day, six onions (cuts), one-two cups of mint leaves, two spoons of dill, a few shredded chili chips, one spoon of olive oil, one spoon of lemonade, are made into a paste. Add yogurt 7 ounces, salt 1 tea spoon and black pepper 1/2 tea spoon to mix. Put it aside。
3
Take out the pan with the fire and the lamb chops from the fridge. Fried lamb chops four to five minutes across and four to five minutes over. When you're out of the pot, you put it in a plate with tin foil for 10 minutes. The purpose is to make the internal meat fully ripe. Time is up to you。
4
Rolling