Accessories: 1 potato; 10 tomato; Onion1;
1. Chop garlic and rosemary.
2. Mix garlic, rosemary, mustard sauce, black pepper, salt, olive oil and red wine and stir well.
3. Absorb the lamb chops with kitchen paper (absorb the excess water, and the lamb chops can be baked), and evenly coat the mixed seasoning on both sides.
4. Cover with plastic wrap and refrigerate for about 3 hours.
5. Brush the baking tray with oil.
6. Slice potatoes and onions (about 1cm thick), spread them on a baking tray, and sprinkle some salt and black pepper to taste.
7. Then add the marinated lamb chops. Cut the tomato in half, put it in the gap and put some rosemary on it.
8. Preheat the oven to 230 degrees, put the baking tray in the middle layer and bake for about 25 minutes.
9. Let the roast lamb chop stand for 2 or 3 minutes.
10. Simple finished product drawing of roasted lamb chops with spices.