Stuffed Lamb Chops Provençale

Ingredients

• 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 fresh basil leaves, chopped
• Salt and freshly ground pepper
• 8 lambs chops
• 4 sheets phyllo pastry
• 3 oz (90 g) Canadian Saint-Paulin cheese, sliced
• Fresh basil, to garnish

preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 350 °F/175 °C. 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.