1) Wash the lamb chops, peel and wash the onions and garlic, then cut them into pieces. Chop the rosemary and frankincense. Peel the potatoes and cut them into 1 cm cubes.
2) Sprinkle salt (1 teaspoon) and black pepper on both sides of the lamb chops. Press lightly and marinate for 15 minutes.
3) Put the minced garlic, frankincense, rosemary and bread bran into a large bowl, pour in olive oil, mix in salt (1 / 2 teaspoon), mix well and set aside.
4) Pour oil into the pot (about 10ml). When the oil is heated to 50%, put in the marinated lamb chops. Fry them over medium low heat until they are golden on both sides
5) After frying, smear mustard on the surface, then wrap the seasoned bread bran evenly on the surface of the lamb chops, put it on the baking tray covered with tin paper, bake for 10 minutes at 180 degrees.
6) Put the diced potatoes in a cold water pot and cook until they are 8 years old. Drain and set aside. Pour in the oil in a pan. When the oil is heated to 5%,
7) Add in the cooked diced potatoes, stir fry until the surface is slightly hard, and the color is golden yellow. Add salt (1 / 2 teaspoon), and stir fry rosemary.
8) Pour a small amount of base oil into the small soup pot. When the oil is 40% hot, put in the onion, stir fry the garlic, put in the rosemary, finally pour in the sauce, boil it a little, and then serve with the lamb chops.