Still consistent style, good ingredients with simple cooking methods!
After the lamb chops are thawed at room temperature, use a paper towel to absorb the water, sprinkle with some sea salt and black pepper powder, and let stand for 10 minutes.
Pan, ignition hot pot. Add olive oil and start to smoke in the pot. Carefully put the lamb chops on the bottom of the pot.
The lamb chops are fried to a slight discoloration and turned to the surface to change color. Turn to medium heat, add butter, thyme, and cut the garlic into the pot.
The butter melts, tilt the pan, and use a spoon to pour the oil with the garlic on the lamb chops. Continue to fry, turn twice during the period, fry until the surface of the lamb chops is golden. At this time, the lamb chops are fully cooked, the scent is tangy, and then the pan is placed on the pan.
Super simple, that is fried and fried!