Rosemary lamb chop

Three lamb chops, a teaspoon of fresh rosemary, a teaspoon of olive oil, a teaspoon of red wine and a plastic bag.

Exercise:

1. Chop rosemary leaves slightly, put them in plastic bags, then add olive oil and red wine and mix well.

2. Then put the sheep into the bag to make the sauce complete. Then seal the plastic bag tightly and put it in the refrigerator for half a day.

3. When eating, take out the lamb chops, remove the marinade, and then sprinkle a layer of salt to prepare for roasting.

4. Preheat the oven and bake at 250 degrees for six minutes, about half cooked. The baking time can be adjusted according to your own preferences.

5. Arrange the lambs in a plate and serve them on the table.

2. Vanilla Chicken Chop

Ingredients: boneless chicken breast, 1 teaspoon fresh thyme or rosemary. A tablespoon of olive oil, a teaspoon of Italian spices, a little salt and a plastic bag.

1. Chop the leaves of rosemary or thyme, put them in a plastic bag with Italian spices, add a little salt, and then introduce olive oil to mix.

2. Put the chicken into a bag, so that the sauce is completely and evenly spread on the chicken chops, then seal the plastic bag and put it in the refrigerator for two days.

3. Take out the chicken chops and remove the marinade when eating.

4. Heat the pan, add a little oil, fry the chicken chops with low fire until they are slightly burnt on both sides, and then put them on the baking tray.

5. Preheat the oven and bake at 250 degrees for 8 minutes. Don't take out the chicken chops until they are cooked.

6. Serve after serving.