Rosemary's lamb chop
By VicentaLakin
French lamb chops from the lambs last week, and only this week have time to burn, with sea salt, rosemary, black pepper pickles, two-sided olive oil for three minutes, absolutely delicious. Seven bucks a bag, and I'm frying them all, and I've had four seconds, and I feel like I've run away for a week, but good is the most important thing to eat, isn't it? Ha ha
Recipe Recommendations
- French lamb chops 480 grams
- rosemary 2 teaspoons
- black pepper 1 teaspoon
- sea salt 2 grams
- olive oil appropriate amount
Steps for Rosemary's lamb chop
1
French lamb chops out and unfrozen
2
Wash the blood with water
3
Add Rosemary and Black Pepper
4
Add sea salt and rubbed it for an hour
5
A small, medium hot pot, a proper amount of olive oil in the pot, and a three-minute lamb chop
6
Three more minutes on the back
7
Done
8
Done