Exercise:
Slap the lamb chops loosely with the back of a knife, add chopped green onion, minced garlic and seasoning, mix well and marinate for a while.
Dip the marinated lamb chops in proper amount of flour, egg juice and white sesame seeds, then put the above materials in hot oil, fry them until the surface is slightly golden and cooked, and serve them on a plate while they are hot.
Supreme mutton chop
Materials:
Lamb chop 1 lb
Frozen green beans 4 ounces
Broccoli 8 oz.
Onion (cut) 1
2 tomatoes (cut-angle type)
White wine 1/2 cups
Flour 1 tablespoon
Rosemary 1/3 teaspoons
Seasoning:
Fresh soy sauce 1/2 tablespoons
Salt 1/2 teaspoons
A little pepper
Exercise:
Wash lamb chops, add seasonings, add white flour and rosemary and mix well.
Sprinkle flour on the lamb chops and soak them evenly.
Cut cauliflower into flowers and rinse.
Fry the lamb chops on both sides with 2 tablespoons until golden, and take out.
Stir-fry onion with the remaining oil, pour in 1/2 cups of water and boil.
Put the sheep in a wok, add broccoli and flowers and cook for 5 minutes.
Pour in green beans and tomatoes, cook for 5 minutes, take out and serve.
Fried lamb chops with herbs (one person)
material
3 frozen lamb chops
Rosemary is free.
Any oregano/thyme
Garlic and salt are optional.
Olive oil is optional.
working methods
1. Marinate lamb chops with herbs (the longer the marinating time, the better, but don't add salt too early to avoid water).
2. Burn olive oil in a red wok
3. Sprinkle salt on the lamb chops, and then stir fry.
3. Fry the lamb chops until golden on both sides.
4. Turn to slow fire and fry the lamb chops until cooked.
note:
You can't wash the lamb chops with water, or water will come out during frying, which will make the meat dry and hard.
Serve with mint sauce or mustard.
Greek roast lamb chops
material
8 lamb chops
12 new potatoes
Onion 1/3 (chopped)
1 red pepper
Seasoning (1)
Half a teaspoon of sweet powder
3 garlic (crushed)
Dried mint leaves 1 tea
Origen Nong Gang 1 teaspoon
2 tablespoons rosemary
Olive oil150ml
Seasoning (2)
Lemon juice 1 teaspoon
Olive oil 80 ml
3 garlic (crushed)
2 teaspoons of Origannon
Eggplant sauce 1 tea half
3 tablespoons rosemary
Fruit juice 1 teaspoon
Half a teaspoon of salt
Half a teaspoon of pepper.
working methods
1.) Mix lamb chop with seasoning (1) and marinate for 3 hours.
2.) Shred potatoes and red peppers.
3.) Preheat the oven to 220 degrees.
4.) Mix chopped onion, shredded red pepper and seasoning (2), add potatoes, mix well, and bake in the oven for 40 minutes.
5.) Fry the lamb chops until golden on both sides and serve with potatoes.
Roasted lamb chops with mustard sauce
Ingredients: lamb chops;
Ingredients: mustard, garlic, broccoli, cabbage, potatoes, etc.
Exercise:
1. Marinate lamb chops with salt, pepper, garlic juice and western medicine.
2. Fry the lamb chops until brown;
3. Coat the lamb chops with mustard and garlic (home, fire on the left, public security bureau on the right) to the required cooked degree;
4, made of side dishes and accessories.
Taste: fresh and fragrant, slightly spicy.
Lamb chop with garlic
Materials:
450g lamb chops (1 lb/12? )
Cut garlic into 3 pieces.
Marinade:
2 teaspoons of aged super oyster sauce.
Sugar 1 teaspoon
Sesame oil 1 teaspoon
Millet flour 1 teaspoon
Brewing juice:
Millet flour 1 teaspoon
Sugar 1 teaspoon
3 tablespoons aged super oyster sauce.
8 tablespoons water
Exercise:
1. Mix the lamb chop with the marinade.
2. Fry the lamb chops in two tablespoons of oil until golden and cooked.
3. Stir-fry minced garlic in two tablespoons of oil, add sauce and lamb chops, and cook until heated through.
Mint garlic New Zealand lamb chop
Materials (1 person's weight):
Two lamb chops
2 slices of garlic
Rosemary? tree
2 chestnuts
Mint sauce 1 tablespoon
Seasoning:
Soy sauce 1 teaspoon
Sugar 1/2 teaspoons
Olive oil 1 teaspoon
Salt 1/2 teaspoons
Corn flour 1/2 teaspoons
Exercise:
1. Wash and drain the lamb chops, add seasoning and marinate 15 minutes. The longer the pickling time, the better. )
2. Peel garlic and cut it into small pieces; Chop rosemary.
3. Heat the wok, add 1 tbsp olive oil, fry the lamb chops until golden on both sides, then turn to low heat, add garlic and rosemary and stir-fry until the lamb chops are cooked (about 4 minutes), and serve.
4. Serve with mint sauce and cherry tomatoes.
Tips:
-First, fry the lamb chops until both sides are golden, which can seal the gravy and prevent the loss of water in the lamb chops from affecting the taste.
Chengzi fried lamb chops
Ingredients: 6 lamb chops
Marinade: Thyme 1/2 teaspoons, 2 tablespoons of corn oil, 2 slices of garlic, butter 1 ounce, salt and a little pepper.
Seasoned orange juice: sugar 1 ounce, orange juice 1/2,? 1-2 teaspoons of juice
Exercise:
1. Chop garlic for later use, remove excess fat from lamb chops and marinate in marinade 1 hour.
2. Boil the butter in a frying pan, put down the lamb chops, fry them in medium heat until they are rich in flavor and brown, and then take them out of the discharge tray.
3. Dump the excess grease in the frying pan, add sugar and cook until golden brown, and inject fresh orange juice and? Juice, boiled into fragrant orange juice, topped with lamb chops and eaten while it is hot.
PS. 1, adding half a teaspoon of corn oil to marinate lamb chops can keep the gravy from fried lamb chops.
2. Buy lamb chops with ideal quality to reduce the smell of mutton.
Chinese cold lamb chops (figure)
Material: goat ribs 1 kg.
Seasoning: sweet noodle sauce, Shaoxing wine, onion ginger 1, white sugar 5 yuan, refined salt 2 yuan and sesame oil 4 yuan.
Practice: Wash the mutton around. Second, take it out in a boiling pot and wash away the blood. Put it in a plate, add refined salt, Shaoxing wine and onion ginger, steam it in a cage for about half an hour, and then take it out. Take out the onion ginger and cool it naturally. Put the sweet noodle sauce into the pot, add sugar and water, stir-fry for five minutes, add sesame oil and stir-fry evenly, then take out the pot and divide it into two small plates. Then cut the cooled mutton into thin slices in batches.
Mint salsa sauce
Lamb chop: 8 yuan
Papaya: Half a piece.
Fruit: 1
Mint leaves (chopped): 1 small bundle
Mint? Gel: 1 tablespoon
Lime (juice): a little.
Lemon (juice): A little.
working methods
1. Chop garlic and rosemary, add salt, chopped black pepper and olive oil, and mix well. As a seasoning for lamb chops, marinate for 20 minutes.
2. papaya and? Peel the fruit and cut it into pieces of about 1× 1 cm, and chop mint leaves and mint? Mix the gel evenly, then mix with a little lime juice to make mint salad, and put it in the refrigerator for at least 30 minutes.
3. Heat the wok with a hot pit and fry the lamb chops for 3~4 minutes until both sides are golden. Lamb chops are only 5~7 ripe and the most delicious.
Step 4 fry them separately
Put the lamb chops and mint sauce on the plate.
You can entertain guests.
Tips for entering the kitchen
Grilled lamb chops with charcoal fire are more rustic than fried ones. In addition, fresh fruit mint salsa can be put in the refrigerator one day in advance, and the lamb chops can be taken out and put on the plate to accompany the meal. And fruit materials can also be matched according to their own preferences.
Mint? Restore sheep's mutton with jelly
Mint? Gel is a sweet bottled seasoning, which foreigners like to use to reduce the smell of lamb chops. This time, the recipe also adds the fruity flavor of fruit, which can bring natural country flavor to the lamb chops.
Name of the dish: crispy roast lamb chop
Category: home cooking/sheep
Ingredients: 4 pieces of lamb chops.
A cake
Two potatoes
Eggs 1
Seasoning: 2 teaspoons of Meijia soy sauce.
Black pepper 1 teaspoon
Sugar 1 teaspoon
1 tbsp olive oil
Garlic powder 1/2 teaspoons
Onion powder 1/2 teaspoons
Salt? Small spoon
Practice: Wash the lamb chops, dry them, pat them loose with the back of a knife, marinate them with seasoning for 30 minutes, and then fry them for a while.
Peel and slice potatoes and wash them with salt water. Slice potatoes and pickle them with salt water.
Put the potatoes in the baking tray, then put the sheep on the potatoes, and finally spread the pastry on the lamb chops and sweep a layer of egg juice.
Bake in an oven preheated to 400 degrees Fahrenheit for 20 minutes, and then serve with potatoes.