Wine Pairing - CASILLERO DEL DIABLO Shiraz &
Roasted Lamb Chops with pesto crust
1 ½ kg lamb chops
100 g walnuts
500 g gnocchi (purchased)
250 g chorizo sausage
100 g olives
1 jar capers
2 red peppers
50 g butter
Olive oil for cooking
For the crust: grind the walnuts, chop the basil leaves, and mix both with the butter.
For the putanesca sauce: coarsely chop all the vegetables and sauté in olive oil. Add the white wine, chorizo, olives, capers, tomato sauce, and stir well.
Grill the lamb chops. Remove from grill, cover with the crust and place in a hot oven for 5 minutes.