In fact, it is the easiest way to do roast lamb chops: Just put it in the oven and bake it. Control the temperature and time. After the roast is enough, you can get the pink and tender and juicy roast lamb. The advantage of this method is that it is simple, convenient and fast, and the taste of the mutton is very juicy and tender; I think there is also a deficiency, that is, because there is no pre-cured, the inside of the meat is not enough. Of course, you can still slightly adjust the amount of spices (such as black pepper and sea salt) when you eat. Therefore, I personally think that it is better to marinate the lamb chops overnight and then roast the next day, so that it is more perfect!
Oven preheating 220 degrees Celsius
Wash and cut the potatoes (if the skin is very clean, the new season small potatoes do not need to peel, and the skin is better to eat, but the potatoes I bought this time are all mud, I am too lazy to wash and peeled); even The land code is in the baking tray of the baking paper.
Lemon slices and rosemary are also thrown in (look more lemon, sour)
Apply a proper amount of olive oil to the surface of the lamb chops, then put the garlic on it and massage it for a while.
Drain the sheep onto the potatoes
Then pour a little olive oil and grind some black pepper and sea salt (I like a lot of black pepper)
Bake for 20 to 25 minutes, then take out and rest for about 10 minutes; after this time and temperature, the meat is just pink, fresh and juicy; rest for enough time, after cutting, it will not flow A lot of red blood comes out, it tastes tender and tender; if you don't like pink meat, you feel too much, you can also extend the roasting time properly, but I think the lamb is not good for a long time, it is tender and tender. Best eat
Donna Hay's recipe is actually the simplest and most basic seasoning and practice of roast lamb chops. It can be baked directly in the oven. Control the temperature and time. After the roast is enough, you can get pink and tender. Juicy roast lamb. The advantage of this method is that it is simple, convenient and fast, and the taste of the mutton is very juicy and tender; I think there are also shortcomings, that is, because there is no salting in advance, the inside of the meat is not enough. Of course, you can adjust it by adding a little seasoning (such as black pepper and sea salt) when you eat.