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15 minutes


  • 1 rack of Quebec lamb (about 500g), sliced in chops
  • 1-2 tbsp steak seasoning
  • 200 g asparagus
  • 5-6 Shishito peppers, halved lengthwise
  • 1 head romaine lettuce, torn into large pieces
  • 1/4 to 1/3 cup store-bought Caesar sauce of your choice
  • 1/3 cup pistachios, lightly crushed
  • 50 g feta cheese, crumbled
  • Salt and pepper
  • Olive oil


  • Cover the lamb chops with the steak spices. Salt and pepper.
  • Heat a drizzle of oil in a pan over medium high heat.
  • Cook the chops 3-4 minutes on each side or until desired doneness. Remove from pan and let stand.
  • Add the asparagus and peppers to the pan with salt and pepper.
  • Cook for about 4 minutes until browned. Remove from the pan.
  • Mix the lettuce with the asparagus, peppers, Caesar sauce, pistachios and feta cheese.
  • Serve the chops with the salad.

Chef Gabrielle Pellerin’s recipe