Lamb Chops with Sun-Dried Tomato and Bocconcini Pesto

This is the Lamb Chops with Sun-Dried Tomato and Bocconcini Pesto recipe.

  • Prep: 15 min
  • Cooking: 10 min - 15 min
Yields 4 servings
lamb chops with sun dried tomato and bocconcini pesto

Ingredients

  • 8 lamb chops 2 oz/60 g, each
  • 1/3 cup (80 mL) olive oil
  • 2 cloves garlic chopped
  • 2 red bell peppers minced
  • Hot pepper to taste
  • Juice of half a lemon
  • Salt and freshly ground pepper to taste
  • Sun-dried Tomato and Canadian Bocconcini Pesto
  • 4 tsp (20 mL) sun-dried tomatoes
  • 2 tsp (10 mL) roasted pine nuts
  • 2 tbsp (30 mL) Canadian Bocconcini
  • 1 clove garlic chopped
  • 1/2 cup (125 mL) olive oil
  • Salt and freshly ground pepper to taste

Preparation

Sun-dried Tomato and Canadian Bocconcini Pesto

Mix 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

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 693 Calories
Protein: 28 g
Carbohydrate: 10 g
Fat: 61 g
Calcium: 4 % / 44 mg