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le riopelle de l'Isle Pesto Lamb Chops

le riopelle de l'Isle Pesto Lamb Chops

4 portions


  • 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

Riopelle de l'Isle pesto

  • 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


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  • 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

  • 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.


  • 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.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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