2. Remove the fat from the lamb chops, apply 5g of freshly ground coarse sea salt and some freshly ground black pepper on the surface of the lamb chops by hand, and massage for a while.
3. Chop rosemary, thyme and garlic into small pieces, rub them on the lamb chops together with cumin, fennel and 5ml olive oil, massage for a few minutes, and put them in the refrigerator for curing overnight. Cann't wait for an hour or two!
4. Take out the marinated lamb chops, restore the room temperature, and remove the marinade from the surface of the lamb chops. Add 5ml olive oil to the frying pan (no oil is required). Put the fat oil of lamb chops and the marinade in a pot to fry the oil, stir-fry the fragrance and take it out.
5. Continue to heat the pot to the point of smoking, add the lamb chops and fry for one minute before turning over (don't turn over frequently to avoid the loss of internal gravy). I fry this for less than two minutes on each side. Sprinkle with a little chopped black pepper. Don't sprinkle too much, and don't sprinkle too early, so as not to fry black pepper to make it bitter. When you come to fried lamb chops according to the thickness of lamb chops and the cooked degree you want, you can judge by pressing the mutton with your thumb. If you can easily press it in, it means that it is still raw. If you press it hard, it means that it is cooked. The frying time here only applies to this tender lamb chop.
6. Add 15ml olive oil to the pot, then add potatoes, carrots and thyme and fry them. Sprinkle 2g sea salt and a little black pepper until the surface of potatoes and carrots is slightly burnt.
7. Then bake the potatoes and carrots in a preheated 180 degree oven for 30 minutes until cooked.
8. The plate is served with potatoes and carrots. Let the lamb chops stand in the dish for 5-10 minutes, and then cut and eat.