Lamb and Rosemary

1. 1

   Lightly season the lamb chops (if you use too much salt, the flavour will be lost with the oil, so just pre-season it).

2. 2

   Fry the garlic and takanotsume in olive oil (not listed).

3. 3

   When aromatic, add the lamb and rosemary (steam in sake halfway through cooking).

4. 4

   When the lamb is ready to be turned over, add the accompaniment vegetables.

5. 5

   Moisture will come out of the vegetables, so make sure they don't mix with the meat.

6. 6

   When finished, add the remaining meat and vegetable frying juices to the sauce ingredients.

7. 7

   Mix them all together and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.