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Stuffed Lamb Chops Provençale https://www.metro.ca/userfiles/image/recipes/cotelettes-agneau-provencale-4004.jpg PT20M PT20M PT40M
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.
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3-4 medium Tomato 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 leaves fresh basil, chopped Salt and freshly ground pepper 8 lambs chops 4 sheets phyllo pastry 3 oz (90 g) canadian saint-paulin, sliced fresh basil, to garnish
Stuffed Lamb Chops Provençale

Stuffed Lamb Chops Provençale

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4
portions
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 3-4
    medium Tomato
  • 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
    leaves fresh basil, chopped

  • Salt and freshly ground pepper
  • 8
    lambs chops
  • 4
    sheets phyllo pastry
  • 3 oz
    (90 g)
    canadian saint-paulin, sliced

  • fresh basil, to garnish
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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.

Source : Dairy Farmers of Canada

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