Stuffed Lamb Chops Provençale
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 3-4 medium tomatoes
- 1 oz (30 g) shallots, chopped
- 1 clove garlic, chopped
- 3 tbsp (45 mL) olive oil
- 1 oz (30 g) butter
- 12 small black olives, chopped
- 4 to 5 fresh basil leaves, chopped
- Salt and freshly ground pepper
- 8 lambs chops
- 4 sheets phyllo pastry
- 3 oz (90 g) Canadian Saint-Paulin cheese, sliced
- Fresh basil, to garnish
Preparation
Preheat oven to 350 °F/175 °C.
Remove stalks from tomatoes. Submerge tomatoes in boiling water for 30 seconds, let them cool in cold water, then peel and cut in half. Press halves in cupped hand to remove seeds, then dice.
In a saucepan, sauté shallots and garlic in olive oil and butter. Add tomatoes, black olives and chopped basil, season with salt and pepper. Cook 7 to 8 minutes or until liquid has evaporated.
In a frying pan, cook lamb chops in a little oil and butter, keeping them very rare. Season with salt and pepper. Reserve cooking juices.
Place phyllo sheets, folded in two, on a work surface. Brush with melted butter and place tomato mixture in the middle. Stand lamb chops upright on stuffing, with the cheese. Fold phyllo sheets over chops, leaving bone visible.
Cook in oven for 5 to 6 minutes if chops are 1 inch thick. If chops are thinner, cook only 2 to 3 minutes. Be careful not to overcook.
Place on plates. Drizzle with cooking juices and garnish with fresh basil.
Suggestion
You can also try this recipe with Canadian Tomme or Canadian Oka.Brush phyllo sheets with melted butter as soon as removed from pack, otherwise they will dry out.
* We recommend Selection and Irresistibles products.
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