Roasted lamb chops with mixed vegetables
By KieranBoyer
BrownSauce made boiling juice some time ago but never touched it. My friend gave me some back cuts, so I couldn't help but want to try my skills. If French fried lamb chops are made with small cuts on the back, the shape may not be very good, and the taste may be a little harder. So, I changed it casually. I also made some roasted mixed mushrooms according to Sister Wenyi's recipe as a side dish. The refreshing mushrooms and the rich mutton are a perfect match. It's not very difficult to do, but you need to use an oven. If you don't have an oven at home, don't worry. I will also announce the method below. This method can also make steak.
Recipe Recommendations
- asparagus 3 pieces
- Flammulina velutipes 5g
- straw mushroom 5g
- beech mushroom 5g
- Tricholoma 8g
- fresh mushroom 10g
- pea 10g
- garlic slices 5g
- salad oil 5g
- garlic 10g
- Shao Zhi 20g
- black pepper 2g
- salt 1g
- sugar 2g
- salty and fresh
- roast
- half an hour
- simple
Steps for Roasted lamb chops with mixed vegetables
1
Cut two small slices of the back, which are sold in imported supermarkets. Apply 3g of black pepper noodles and 3g of salt evenly on both sides, and marinate for 15 minutes.
2
All the side dishes, mushrooms, asparagus, garlic, tomatoes, fresh rosemary, wash and set aside.
3
Boil a pot of water, add 3-5g of salt, 1 teaspoon olive oil or salad oil, blanch mushrooms, asparagus, and green beans in water for 3 minutes, drain and set aside.
4
Cut 2 single-headed garlic into minced garlic and add shredded rosemary.
5
Add 3 tablespoons of homemade sauce (see BrownSauce above), 2 teaspoons of salad oil, a little salt, sugar, black pepper noodles and black pepper grains, and mix into a bowl sauce. Set aside.
6
Put a little olive oil in the pan, heat the oil to 40% heat, smoke a little, add garlic slices, and saute until fragrant.
7
Put the heat into the back and fry both sides quickly, seal the soup, then turn to low heat and fry on one side for 1 minute, then serve for later use.
8
Put the mushrooms and green beans into a tinfoil wrapped bowl, add a little salt, black pepper noodles, 1-2 teaspoons of oil left over from frying the back slices, stir well, and bake in the oven for 10 minutes (oven with a temperature set). 180 degrees for 10 minutes).
9
Place the small cut back on tinfoil, brush both sides with bowl juice, wrap in tinfoil, and bake in the oven for 8 minutes. (Temperature setting oven 200 degrees for 8 minutes). Pour it out and plate it.
10
If there is no oven, fry the mutton more, for 2-3 minutes on each side, fry until both sides are slightly yellow, and serve out. Then start another pot, pour in the bowl of juice, bring to a boil, and pour the sauce on the mutton.