Lamb Cutlets with Seasonings

Having lamb chop with red wine in winter.... what a great taste. 

They are too many recipes and guidances to cook lamb when I searched at Google. Finally I decided to cook the lamb with the resources that I have at home, and imagined how it could be if I mixed those seasonings.

To make it simple, I marinated the lamb for a night and kept in the fridge. For the following day, I just need less than half an hour to have it cooked and served on the table. 

Ingredients:
4 chops of lamb
Potato wedges (frozen)
Mixed vegetables (frozen)
Coriander

Seasoning:
Salt and pepper
1 tsp Fennel seed
1 tsp Szechuan pepper powder
2 tbsp Oyster sauce

Method:

1. Marinate the lamb cutlets with seasoning for a night or few hours.
2. Preheat oil in the frying pan.
3. Put marinated cutlets lamb and finely fry for 10 minutes with the medium heat.
4. Bring a saucepan of water to the boil and add frozen vegetables. 
5. Return to boil until cooked through, drain in a colander and serve.
6. Preheat oven to 230 degrees Celcius, spread the potato wedges in a single layer and baked for 10 minutes, turn and continue heating for another 10 minutes until crisp and light golden.
7. Serve on the table with coriander as the garnish. 
   

The lamb was so tender and juicy.  To make it perfect lunch treat, having a glass of Shiraz from Handpicked Wines, keeping you satisfied until late dinner.