How to make grilled French lamb chops with black pepper

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    Thawing French lamb chops.

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    Add an appropriate amount of Daxi black pepper sauce.

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    Wear disposable gloves and scratch evenly. Marinate for about two hours. I marinated it in the morning and baked it at 5pm.

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    One onion, one potato, and an appropriate amount of pumpkin. (The photo was originally half onion and half potato. My daughter likes to eat baked potatoes, so I added it temporarily)

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    Cut the onion into large slices, and cut the potatoes and pumpkin into cubes.

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    Boil an appropriate amount of water in the pot, cook the onions and potatoes until they are about 70% cooked, and remove them.

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    Place tin foil in a baking pan, fold up the four sides, and pinch the four corners tightly so that the juice does not flow turbulently during baking. The baking pan is easy to clean.

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    Appropriate amount of olive oil and Daxi Daheihu sauce, mix well.

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    Heat the lower plate of the electric baking pan and add butter.

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    Fry the marinated lamb chops lightly in butter to lock in the moisture of the lamb chops.

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    Turn over and fry again.

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    The scent of butter is so strong????

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    Lightly fried lamb chops on top of onions and potatoes.

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    Preheat the oven, put it on the middle plate, set the upper and lower heat to 200 degrees, and bake for 10 minutes.

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    Turn over and bake for another 10 minutes.

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    Grilled lamb chops.

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    Finished product.

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    Finished product.