Meat

1. 30 mL (2 tbsp.) butter, softened
2. 30 mL (2 tbsp.) olive oil
3. 1 shallot, finely chopped
4. 15 mL (1 tbsp.) Dijon mustard
5. 15 mL (1 tbsp.) crushed peppercorns
6. some fresh sage leaves
7. 6–8 lamb chops
8. Enough butter for cooking

Pesto

1. 125 mL (1/2 cup) Le Riopelle de l’Isle cheese
2. 3 sundried tomatoes in oil
3. 125 mL (1/2 cup) fresh sage
4. 30 mL (2 tbsp.) toasted pine nuts
5. 1 clove garlic
6. 125 mL (1/2 cup) olive oil
7. To taste, freshly ground pepper