Black pepper, French lamb chops
By VicentaLakin
Black peppers are fragrance, lamb chops are fragrance, especially with veggies
Recipe Recommendations
- slightly spicy
- fried
- several hours
- simple
Steps for Black pepper, French lamb chops
1
The French sheep are unfrozen。
2
Big big black pepper sauce to fit。
3
Put one-off gloves on. Pick it up for about two hours. I baked it in the morning at 5:00。
4
Onions, potatoes, pumpkins. Take a picture of half an onion and half a potato. The daughter likes roasted potatoes
5
Onions cut big, potato pumpkin cut rollers。
6
The onion potatoes are boiled to the ground。
7
The grill is covered with tin paper, the four sides are folded and the four corners are squeezed so that the juice does not flow. The dish's good to wash。
8
A proper amount of olive oil, a nice big black mayonnaise。
9
Pancakes on the lower plate, butter in。
10
The salted sheep release a little bit of the water on the butter that locks them up。
11
Turn it over and fry it。
12
The smell of butter is too strong
13
A slightly fried sheep discharges onion potatoes。
14
The oven is preheated, medium, 200 degrees of fire up and down, 10 minutes of roasting。
15
Turn it over for another 10 minutes。
16
Good lamb chops。
17
The finished product。
18
The finished product。