Roasted lamb chop with spices(xiang liao cui kao yang pai )

Roasted lamb chop with spices

Introduction:

"The spice here refers to fragrant grass, such as rosemary, parsley, thyme, etc., mixed with bread powder and cheese powder, smeared on the lamb chops coated with French mustard sauce, roasted until the surface is crisp and fragrant. That's the way to do it. It's simple, but the taste is moving. It's delicious!"

Production steps:

Step 1: mix spices, cheese powder, bread powder, garlic and 30 ml oil. Set aside;

Step 2: put 30 ml oil into a large pan, heat over medium heat, spread salt and black pepper on lamb chops, fry all sides until brown, and remove;

Step 3: apply Dijon mustard on the lamb chops

Step 4: evenly spread the spice mixture on the lamb chops;

Step 5: bake at 190 ℃ for 30-35 minutes (almost 7 minutes), take out and let stand for 10 minutes before cutting into pieces.

Materials required:

Rackoflamb: 1 piece

Bread flour: 35g

Dijon mustard: 60 ml

Olive oil (vegetable oil also available): 60 ml

Chopped garlic: 2 pieces

Parmesan cheese powder: 30g

Chopped fresh spices: 10g

Salt and black pepper: moderate

Note: 1, I use parsley and rosemary spices, you can choose what you like; 2, salt can be less smeared, because after the salty cheese powder.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Liao Cui Kao Yang Pai