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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.
4
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 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

Rate this recipe
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4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3-4
    medium tomatoes
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    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

    TOMATOES ON THE VINE

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    $2.88 /lb

    PRODUCT OF MEXICO 6.35/kg

  • 1 oz
    (30 g)
    shallots, chopped
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1 oz
    (30 g)
    butter
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  • 12
    small black olives, chopped
  • 4 to 5
    leaves fresh basil, chopped

  • Salt and freshly ground pepper
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    RED, ORANGE OR YELLOW SWEET PEPPERS OR AVOCADOS 5 PK OR GRAPE TOMATOES OR ATTITUDE SALADS

    RED, ORANGE OR YELLOW SWEET PEPPERS OR AVOCADOS 5 PK OR GRAPE TOMATOES OR ATTITUDE SALADS

    $2.44 ea. or /lb

    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

  • 8
    lambs chops
  • 4
    sheets phyllo pastry
  • 3 oz
    (90 g)
    canadian saint-paulin, sliced
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  • fresh basil, to garnish
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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