Wine Pairing - CASILLERO DEL DIABLO Shiraz &

Roasted Lamb Chops with pesto crust

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INGREDIENTS

1 ½ kg lamb chops
100 g walnuts
Basil leaves
500 g gnocchi (purchased)
Tomato sauce
250 g chorizo sausage
2 carrots
100 g olives
1 jar capers
2 tomatoes
2 red peppers
1 onion
50 g butter
Olive oil for cooking
Salt, pepper

PREPARATION

Image Roasted Lamb Chops with pesto crust

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.

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