Aimer faire plaisir à ceux qu'on aime

Ingredients

• 6 to 8 lamb chops
• 30 ml (2 tbsp.) butter
• 30 ml (2 tbsp.) olive oil
• 1 shallot, finely chopped
• 15 ml (1 tbsp.) Dijon mustard
• 15 ml (1 tbsp.) crushed peppercorns
• Some fresh sage leaves

Prepration

In a large dish, mix all the ingredients except the lamb chops. Place the chops in and marinate in the refrigerator for up to 12 hours.

Riopelle de l'Isle pesto

Ingredients

• 125 ml (1/2 cup) of le riopelle de l'Isle, in pieces
• 3 sundried tomatoes in oil, chopped
• 125 ml (1/2 cup) sage
• 30 ml (2 tbsp.) roasted pine nuts
• 1 garlic clove
• 125 ml (1/2 cup) olive oil
• Freshly ground pepper

Preparation

Purée all the ingredients in a blender. Set aside.

In a pan, cook the chops in a little butter and set aside in a baking dish. Garnish each chop with a spoonful of le riopelle de l'Isle pesto and broil in the oven. Serve with a mixture of roasted eggplant, zucchini and peppers.

Suggestion

You can use other types of cheese and herbs for the pesto. Try a Camembert From Here, fresh mint, sage and lemon balm. Try it also with a Le Pizy and fresh cilantro.