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
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
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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
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Nutritional information
Per serving| Energy: | 693 Calories |
| Protein: | 28 g |
| Carbohydrate: | 10 g |
| Fat: | 61 g |
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 44 mg |
