Black Pepper Red Wine Roasted Lamb Chops with Garlic Bread

Taste: Savory; Cooking Method: Roasting; Time: Half an hour; Difficulty: Easy.

Detailed Steps for Cooking Black Pepper Red Wine Roasted Lamb Chops with Garlic Bread

First, toast the black and white peppercorns in a dry pan over low heat until slightly yellowed and fragrant. Then grind them into a coarse powder. I prefer a strong flavor, so I use a generous amount. I recommend Kampot pepper from Cambodia for its rich taste.

Evenly coat both sides of the lamb chops with garlic paste, black and white pepper powder, salt, dried thyme, and then pour in the red wine (enough to just cover the slices). Seal the container and refrigerate for at least 1 hour.

While the lamb chops marinate, prepare the garlic bread topping by melting butter over a double boiler (do not completely melt, it should be soft and creamy), adding 10g of garlic paste, 2g of dried thyme, and 1g of salt. Mix well and set aside.

Slice the bread, spread the prepared topping, and bake in the oven. Since my oven doesn’t have temperature settings, I baked for 10 minutes to achieve a crispy texture. Adjust the baking time according to your oven.

Clean the asparagus, remove the tough skin, boil in water with a pinch of salt and olive oil until tender. Also, sauté the sliced onions in a little olive oil until caramelized. (You can caramelize the onions while the lamb is roasting). Asparagus is surprisingly expensive at 35 yuan per pound, a rip-off during the Chinese New Year.

Mix 10ml of red wine, 10g of honey, and 15g of Maggi seasoning to create a basting sauce for the roasted meat.

If your oven doesn’t have temperature settings, follow my method: place the lamb chops in the oven, brush with the basting sauce, roast one side for 5-6 minutes, then flip, brush with more sauce, and roast for another 8 minutes until the lamb is sizzling and juicy. For smaller cuts, you can roast the second side for just 5 minutes. For ovens with temperature settings, preheat to 220 degrees Celsius, then roast one side for 5 minutes.

Plate the asparagus, onions, bread, and lamb chops and serve.