French lamb chop with black vinegar sauce(fa shi yang pai da hei cu jiang zhi )

French lamb chop with black vinegar sauce

Introduction:

Production steps:

Step 1: press half garlic into mashed garlic, cut rosemary into pieces and set aside.

Step 2: marinate lamb chops with salt, pepper and garlic for 12 hours or overnight. Some people also directly use salt and black pepper to develop, according to personal taste.

Step 3: take out the pickled lamb chops and scrape off the mashed garlic. Mix mashed garlic, crushed rosemary, breadcrumbs, French mustard sauce and a little olive oil together, stir well, and make toast for later use (the amount of breadcrumbs depends on your taste)

Step 4: put a little olive oil into the pan, add the rest of the whole garlic, and then add the lamb chops, fry for 2-3 minutes over low heat on each side, and fry out the fat oil of the lamb. Then set aside the garlic and lamb chops.

Step 5: borrow the remaining oil, add Italian black vinegar and a little salt, boil it into thick juice, and set aside.

Step 6: mix the bread crumbs into the baking material, evenly spread on the lamb chops, left and right sides, compact. Then put the mutton into the oven. There is no temperature setting in my oven, so bake it for 10 minutes on the first side, and then turn it over for another 8 minutes. Finally, put it on a plate and pour it with black vinegar sauce.

Materials required:

French lamb chop: 3 pieces

Garlic: 1 head

Black pepper granules: 3G

Salt: 3G

Olive oil: 5g

Italian black vinegar: 10ml

Rosemary: 3G

Bread crumbs: 5g

French mustard: 5g

Note: you can also spread mustard sauce on the lamb chops first, and then spread the toast mixed with minced garlic, crushed rosemary, bread crumbs and olive oil. In order to look better, it is not recommended that you smear too much mustard sauce, otherwise it will look like vomit... Hehe

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Fa Shi Yang Pai Da Hei Cu Jiang Zhi