Lamb chops with black vinegar sauce
Ingredients: salt,garlic,olive oil,rosemary
Recipe Recommendations
- garlic 1 head
- salt 3g
- olive oil 5g
- rosemary 3g
- slightly spicy
- roast
- ten minutes
- simple
Steps for Lamb chops with black vinegar sauce
1
Press half of the garlic into a garlic paste, and cut the rosemary into bits. Set aside.
2
First marinate the lamb chops with salt, pepper grains and minced garlic for 12 hours, or overnight. Some people also use salt and black pepper to develop it directly, both according to personal taste.
3
Remove the marinated lamb chops and scrape off the garlic mashed (don't throw away the garlic mashed). Mix mashed garlic, shredded rosemary, breadcrumbs, French mustard and a little olive oil, stir well, and make baking material for use (the amount of crumbs depends on your taste)
4
Put a little olive oil in the pan, add the remaining whole garlic, then add the lamb chops, and fry on each side over medium heat for 2-3 minutes to get the fat oil of the mutton. Then serve the garlic and lamb chops for later use.
5
Borrow the remaining oil, add balsamic vinegar and a little salt, boil to a thick sauce, and serve for later use.
6
Spread the baking mixture of bread crumbs evenly on the lamb chops, on the left and right sides, and firm. Then put the mutton in the oven. My oven has no temperature setting, so roast it on the first side for 10 minutes, then turn it over and roast for another 8 minutes. Finally, plate and drizzle with balsamic vinegar sauce. Serve.Lamb chops with black vinegar sauce Make Tips
You can also spread mustard on the lamb chops first, and then spread on a baking mixture blended with garlic, shredded rosemary, breadcrumbs and olive oil. In order to look better, it is not recommended that you apply too much mustard, otherwise it will look like vomit... hehe