Lamb Chops with Sun-dried Tomato and Bocconcini Pesto
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 - 15 mins
- Yields 8 chops
Preparation
What You Need
Sun-dried Tomato and Canadian Bocconcini Pesto:
Instructions
Prepare pesto by mixing all pesto ingredients, except the olive oil, in the blender; when the mixture is chopped finely, add the olive oil in a thin stream to form a thick sauce. Season with salt and pepper. Set aside and keep warm.
In a frying pan, sauté garlic and red pepper in olive oil. Season with salt and pepper. Add a pinch of hot pepper and lemon juice. Cook slowly over a low heat for 7 to 8 minutes.
In a frying pan, fry lamb chops in olive oil. Add salt and pepper.
Divide peppers between 4 plates. Place lamb chops on top and spoon pesto over chops. Serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 693 CaloriesProtein: 28 g
Carbohydrate: 10 g
Fat: 61 g
Calcium: 4 % / 44 mg
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