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Italian-Style Milk-Fed Lamb Chops

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4 portions

Easy

70 minutes

Ingredients

  • 12 Québec milk-fed lamb chops, sliced 2.5 cm (1 in.) thick
  • 15 ml (1 tablespoon) olive oil
  • 4 small ripe tomatoes, sliced
  • 30 ml (2 tbsp.) capers (optional)
  • 175 ml (3/4 cup) grated mozzarella cheese
  • finely grated romano cheese, to taste
  • fresh or dried oregano, paprika and pepper to taste  

Aromatic blend

  • 60 ml (1/4 cup) olive oil
  • 2 ml (1/2 tsp.) fresh rosemary, chopped
  • or 1 ml (1/4 tsp.) dried rosemary, chopped
  • 2 garlic cloves, chopped
  • salt and pepper to taste

Preparation

 

  1. Brush chops with aromatic mixture. Cover and let stand for about 1 hour at room temperature. Brown chops in oil, 1 minute per side (or more, depending on the desired cooking).
  2. Arrange a slice of tomato, capers and mozzarella on each chop.
  3. Sprinkle with romano, oregano, paprika and pepper. Bake at 180°C (350°F) for approx. 5 minutes.
  4. Serve on warm plates. Serve with pasta or rice.