Rosemary fried lamb chops
By VicentaLakin
Rosemary and lamb are the perfect match. This fragrance of lamb is made with a little salt, then with garlic and rosemary. Very delicious but simple Western。
Recipe Recommendations
- lamb chops
- rosemary 4 pieces
- garlic cloves of 8
- salt appropriate amount
- black pepper appropriate amount
Steps for Rosemary fried lamb chops
1
The lamb is washed and extra water is extracted from kitchen paper. Rosemary washes off the garlic. On each side of the lamb chop, salt and black pepper are made for 15 minutes。
2
The pan pours into a little olive oil, and it burns out the scent in garlic and rosemary。
3
Lined into lamb chops in a row and set in fire for eight minutes. (Additions and decreases, as appropriate, based on the thickness and weight of the sheep platoon)
4
Flipped for eight minutes. It can be properly turned over. (Additions and decreases, as appropriate, based on the thickness and weight of the sheep platoon)
5
Sheep chops are made to the extent she likes. Put a rosemary and two garlic petals with salad。Rosemary fried lamb chops Make Tips
1. You can add slightly more salt so that the meat inside absorbs the flavor.
2. Black pepper, garlic, and rosemary can all eliminate the gamey smell of the meat.
3. Do not use high heat when pan-frying, otherwise the outside will burn while the inside remains raw.
4. The lamb chops used here are quite large and thick; if using smaller portions, reduce the pan-frying time accordingly.
5. Ensure the lamb chops are fresh.
6. You can control the doneness to your preference, but if you pan-fry for too long, the meat will become tough and not taste good.