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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
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
Preparation
- 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.
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.
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You can use these cheeses for this recipe
Accompaniments
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).