condiments

Mutton Chop

4 pieces

condiments

potato

1

butter

20 grams

garlic

6 capsules

salt

Proper amount

black pepper

Proper amount

olive oil

Proper amount

Rosmarin

Proper amount

muskmelon

1

step

1. Drain the sheep into clean water to wash the blood, blot the excess water with kitchen paper, sprinkle some salt and pepper, and marinate for 15 minutes.

Chop garlic. Mix rosemary and garlic, evenly spread on lamb chops, massage, wrap in fresh-keeping bags, and marinate in the refrigerator for 40 minutes.

2. Make side dishes: chop garlic, wash potatoes, peel and cut into pieces.

Take a pot, melt the butter and stir-fry the minced garlic.

3. Add potatoes and stir fry until the surface is slightly soft.

Season with black pepper and salt, stir-fry until cooked, and serve.

4. Take another pot, pour in olive oil, and fry the marinated lamb chops until golden on both sides.

5. Put it on the baking tray, put it in the oven and bake for 15-20 minutes. Turn it over in the middle and deduct the excess oil from the baking tray until the lamb chops are completely cooked.

6. Put the roasted sheep on a plate with vegetables and decorate it with green food (I use melons). Serve!