French Roast Lamb Chop(fa shi kao yang pai )

French Roast Lamb Chop

Introduction:

"Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role."

Production steps:

Step 1: mustard + 1 teaspoon Honey + 2G Salt + 5ml olive oil + a small amount of warm water. Mix the above together to make mustard juice.

Step 2: add appropriate amount of rosemary, black pepper, oil and garlic into bread bran, mix well to make fragrant bread bran.

Step 3: clean the lamb chops, wipe the water with kitchen paper, apply appropriate amount of salt and black pepper, heat butter in a pan, and fry the lamb in a pan until it is three times mature. Turn over the sides and fry evenly.

Step 4: after the lamb chop is fried, brush with mustard juice, and then evenly wrap with Luzhou flavor bread bran.

Step 5: preheat the oven, 200 degrees, heat up and down, bake for 10 minutes.

Step 6: after the lamb chops are roasted, put them on the plate, add broccoli and water to the plate, and use tomato skin to make some roses for decoration. Drizzle with black pepper vinegar and enjoy.

Materials required:

Lamb chop: 250g

Broccoli: 1

Garlic: 1 slice

Salt: right amount

Black pepper: right amount

Honey: small amount

Bread bran: right amount

Olive oil: right amount

Butter: moderate

Rosemary: moderate

Note: in fact, the most important thing for this dish is material selection. It's the best to buy fresh lamb chops. You can't choose too fat lamb chops. It's best to bring a little fat meat. When baking, you must know the performance of your oven. You can't bake too old. The fresh taste is the best.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Fa Shi Kao Yang Pai