How to make roasted double-vegetable bone-in lamb chops

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I will introduce to you a delicious and tasty roasted double-vegetable bone-in lamb chops. Come and learn how to make it now!

1. Cut the potatoes, onions and green peppers into cubes or slices, sprinkle with sea salt, black pepper and oil, and mix well.

2.12 Add all the seasonings except sea salt, black pepper and honey to the lamb chops, massage evenly, wrap tightly with plastic wrap, and refrigerate for 24 hours

3.21 Put baking paper on the baking tray, spread the vegetables flat, put it in the COUSS oven on the second to last layer, 160 degrees for 30 minutes

4. Remove the plastic wrap from the lamb chops, wrap them tightly with tin foil, place them on top of the potatoes, and cook at 180 degrees for 30 minutes.

5. Turn over the potatoes below, remove the tin foil from the lamb chops, turn them over, place them on the potatoes and continue to bake at 180 degrees for 30 minutes

6. Brush the lamb chops with honey, turn them over, and bake at 210 degrees for 10 minutes. Brush them with honey again after 5 minutes and turn them over.

7. Cut along the bone with a knife

8. Pour the grilled oil over it and it’s done.

Roasted double-vegetable bone-in lamb chops may seem complicated, but if you actually try it, you'll find it's not difficult at all. The key is that you must master the specific steps and methods before you do it.