Ingredients

• Lamb rack (1 - 2 whole, each about 6 - 8 ribs)
• Small potatoes (several)
• Carrots (1 - 2)
• Broccoli (appropriate amount)
• Mushrooms (appropriate amount)
• Colorful bell peppers (red, yellow, green, 0.5 each)
• Onion (1)
• Olive oil (appropriate amount)
• Salt (appropriate amount)
• Black pepper (appropriate amount)
• Rosemary (fresh 3 - 4 sprigs or appropriate amount of dried rosemary)
• Garlic (5 - 6 cloves, minced)
• Light soy sauce (2 tablespoons)
• Cooking wine (1 tablespoon)
• Honey (1 - 2 tablespoons, optional, for brushing on the surface of the lamb rack to increase the color)
• Black tea seasoning（3g）

Instructions

1. Wash the lamb chops and wipe them dry with paper towels. Make a few cuts evenly on the surface of the lamb chops to make it more flavorful.

2. Mix minced garlic, appropriate amount of salt, black pepper, soy sauce, cooking wine, and olive oil to make a marinade. Apply the marinade evenly on the lamb chops and massage for a while to allow the lamb chops to fully absorb the flavor of the marinade. Then put the lamb chops in the refrigerator and marinate for 2-3 hours. If time permits, marinating for a longer time will have better results.

3. During the marinating process of the lamb chops, you can turn the lamb chops over every once in a while to ensure that they are evenly marinated.

4. Wash the small potatoes, do not peel them, and cut them in half (if the potatoes are large, you can cut them into four pieces). Peel the carrots and cut them into dice. Cut the broccoli into small florets, wash the mushrooms and cut them into cross-shaped slices, remove the seeds from the colored bell peppers and cut them into large pieces, and cut the onions into cubes.

5. Place the prepared side dishes in a large bowl, add appropriate amount of olive oil, salt, black tea seasoning and black pepper, and mix well to coat the side dishes with oil and seasoning.

6. Preheat the oven to 200°C.

7. Take out the marinated lamb chops and place the fresh rosemary sprigs on the lamb chops (if using dried rosemary, you can sprinkle it on the surface of the lamb chops).

8. Line a baking sheet with tin foil, brush it with a layer of olive oil, and place the lamb chops on the baking sheet. Drizzle some olive oil on the surface of the lamb chops to ensure that the surface of the lamb chops is moist.

9. Place the baking sheet in the preheated oven and bake on the middle rack for 20 - 25 minutes. You can turn the lamb chops over once during the baking process to ensure that both sides are evenly baked. When the surface of the lamb chops is golden brown and the inside reaches the desired doneness (you can use a meat thermometer to measure the temperature in the center of the lamb chops, and the temperature reaches about 60 - 65°C for medium-done), remove the lamb chops and set them aside to rest for a while.

10. If you like the lamb chops to have a more attractive color on the surface, you can brush a layer of honey on the surface of the lamb chops in the last few minutes of baking.

11. While the lamb chops are baking, put the prepared side dishes on another baking tray and put it in the middle and lower layers of the oven. Bake for 20-25 minutes. During this period, you can turn the side dishes appropriately to make them heat evenly, until the side dishes are soft and the surface is golden.

12. On a large plate, first arrange the baked side dishes. You can match and shape them according to your preferences. Then place the baked lamb chops in the middle of the side dishes and place rosemary branches on the lamb chops as decoration. If there is any remaining gravy and vegetable juice in the baking tray, you can drizzle it on the lamb chops and side dishes to increase the flavor.