Provençal Grilled Lamb

Directions

• First, remove the excess fat from the lamb chops. If you like the fat part, you can skip it.
• Then marinate processed lamb chops, add a little salt, pepper, garlic, thyme, rosemary, and olive oil and marinate for an hour.
• In the process of marinating, cut the garlic in half, cut the small potatoes in half, and boil in water. After the water is boiled, add a little salt and cook for 5 minutes.
• Making the spice breadcrumbs, add breadcrumbs, parsley, parsley leaves, rosemary, thyme, minced garlic, olive oil in the blender, stir at high speed for only a few seconds, set aside.
• After the lamb chops are marinated, use a frying pan to cook them. Because the lamb chops are rich in fat, there is no need to add other oil to the pan. At the same time, we also put the fat that was shaved off for cooking.
• Lamb chops don’t need to overcook for so long, as long as the surface is colored, don’t throw away the oil after cooking, we can use the left oil to cook the potato and garlic.
• The cooked lamb chops are brushed with a layer of mustard on one side, and then the green powder breadcrumbs are brushed on the other side of the lamb chops, and baked in the oven at 180 degrees for 15 minutes.
• During the roasting of lamb chops, we can use the left oil from just cooking lamb chops to cook garlic and potatoes. (When the mutton oil and garlic collide, there will be an incredible scent, and my saliva is almost flowing down.)
• Take the lamb chops from the oven, place them on the plate with garlic and potatoes, and top with the classic black vinegar sauce.
• In restaurants, the classic sauce with lamb chops is black vinegar sauce, of course, we can’t miss it