Ingredients

• Lamb rack (French style, 2 - 3 pieces)

• Pasta (150 - 200 g)

• Garlic (3 - 4 cloves, minced)

• Olive oil (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Lamb rack marinade (can be made by yourself: such as rosemary, thyme, basil leaves, garlic powder, salt, black pepper mixed to make rubs, appropriate amount)

• Onion (half, chopped)

• Cream (100 - 150 ml)

• Cheese powder (appropriate amount)

• black tea rubs（3g）

Instructions

1. Dry the lamb chops with paper towels, sprinkle salt, black tea seasoning, black pepper and lamb chops marinade (rubs) evenly on both sides of the lamb chops, massage the lamb chops with your hands to make the seasoning fully adhere, and marinate for 30-60 minutes.

2. Heat a pan, pour in a proper amount of olive oil, add minced garlic and sauté until fragrant. Add the marinated lamb chops to the pan and fry over medium-low heat. Fry for 3-5 minutes on each side, adjusting the frying time according to the size and thickness of the lamb chops, until the surface of the lamb chops is golden and the inside reaches the desired doneness (you can use a thermometer inserted into the center of the lamb chops to reach 55-60°C for medium-rare). After frying, remove the lamb chops and place them on a plate for later use.

3. In another pot, add enough water and appropriate amount of salt. When the water boils, add the pasta and cook according to the package instructions until al dente (chewy), remove and drain.

4. Pour a proper amount of olive oil into the pan, add the chopped onion and sauté until fragrant, add the light cream and bring to a slight boil. Add the cooked pasta and stir-fry evenly to coat the pasta with butter. Season with salt and black pepper according to your personal taste.

5. Place the pasta on a plate, top with the fried lamb chops, and sprinkle with cheese powder.