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Italian-Style Lamb Chops

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4 portions

Easy

75 minutes

Ingredients

  • 12 Quebec lamb chops
  • 1 tbsp (15 ml) of oil
  • 12 (or 36 small) slices of ripe, salted tomatoes
  • 12 slices of mozzarella cheese
  • Finely grated Romano, to taste
  • Fresh oregano, to taste
  • Paprika and pepper
  • 2 tbsp (30 ml) chopped capers (optional)

Aromatic blend

  • ½ c. (125 ml) white wine
  • 2 tbsp (30 ml) olive oil
  • 1 teaspoon (5 ml) of rosemary
  • 2 cloves of crushed garlic
  • A few drops of Tabasco
  • Pepper

Preparation

 

  1. Mix all marinade ingredients.
  2. Marinate the chops for at least 2 hours.
  3. Preheat the oven to 350°F (180°C).
  4. Sear the chops in the oil on both sides (or more depending on the desired doneness).
  5. Arrange the tomato slices and 1 slice of mozzarella on each chop, sprinkle with Romano, oregano, paprika and pepper.
  6. If you use capers, place them between the tomato slice and the mozzarella cheese and serve with ratatouille as a side vegetable.
  7. Finish cooking in the oven for 5 minutes.
  8. Serve with pasta or rice.

Chef’s Tip

The aim of salting the tomatoes is to make them lose their vegetation water so that when cooking the product is less washed out.