Grilled lamb chops with colorful vegetables

Overview

How to cook Grilled lamb chops with colorful vegetables at home

After the lamb chops are defrosted naturally, wipe them dry with kitchen paper. Sprinkle salt and black pepper on both sides of the lamb chops, massage them slightly to make them more flavorful, and marinate for 20 minutes.
Prepare vegetables.
Cut mushrooms and shiitake mushrooms into quarters according to size, cut onions into rings, cut green, yellow, and red peppers into cubes. Blanch asparagus cut into segments and broccoli cut into small florets, then remove them. Cut carrots and potatoes into cubes, cook them, and remove them for later use.
Sprinkle appropriate amount of salt and black pepper, rosemary, thyme olive oil, and chicken essence and mix well.
Make a container with tin foil on a baking sheet and pour the vegetables in evenly. Put it in the oven and bake at 180 degrees for 20 minutes. Take it out and stir it once to make the flavor more even.
Pour olive oil into a hot pan, melt the butter, add garlic cloves and ginger slices and fry until fragrant, add the pre-marinated lamb chops, fry on both sides for 1 minute over medium-low heat and remove.
Remove the roasted vegetables from the oven, squeeze over the lemon juice, and sprinkle with a layer of black pepper. Arrange the fried lamb chops on top of the vegetables, and pour all the frying ingredients and oil in the pan onto the lamb chops.
Put it in the oven and bake at 180 degrees for another 10-15 minutes.
Finished product
Finished product
Finished product