French lamb chops
By VicentaLakin
Even though the season of pasture has already come, the meat is strewn with its fragrance and tender gravy. A young bee can't stop the temptation to eat meat, and during this season when it should be reduced, a French roasted lamb chop is secretly made at home. The baking better locks the original juice of the lamb chops, and sea salt enriches the level of the entrance, not only fragrance of the meat, but also refreshing the personality。
Recipe Recommendations
- lamb chops 6 pieces
- potato of 2
- onion one
- Ground black pepper 5 grams
- milled sea-salt 3 grams
- rosemary 2 branches
- olive oil 1 tablespoon
Steps for French lamb chops
1
The sheep drain is washed with water and drained with water, and sea salt and black peppers are ploughed。
2
The fragrance of rosemary, which is purified, is filled with sheep, so that the pickled material is evenly packed in the lamb's chops。
3
Cover it and put it in the fridge and freeze it for two hours。
4
Potatoes go to skin slices。
5
Onion slice spare。
6
The tin paper is folded into a box in which half of the olive oil is brushed on the bottom of the tin paper box and the potato chips are spread evenly。
7
Onions are covered evenly on the surface of potatoes。
8
The salted sheep are released on onions and the remaining olive oil is painted on the surface。
9
The steamer tank is filled with water。
10
The steam oven is preheated to 230°C in advance, and when the temperature arrives, the sheep are discharged into the middle of the oven。
11
Set a warm roast pattern, make 30 minutes。
12
The roast is finished and removed。
13
The product presentation。French lamb chops Make Tips
1. Lamb chop pickles may be made overnight or fork can be stamped to help to taste faster. 2. The rosemary is fragrance, which may be increased or reduced to the extent acceptable to it. 3. The use of fresh roasted lamb chops to improve the taste of the original juice without fearing the appearance of a taste drying wood is highly recommended。