Title: Lamb Chops with Red Pepper Pesto
Categories: Lamb Main
Yield: 4 Servings
| 2 | | Sweet red peppers |
| 1/2 | c | Fresh basil leaves |
| 3 | | Olive oil |
| 2 | tb | Parmesan; fresh grated |
| 2 | cl | Garlic; minced |
| | | Salt |
| | | Pepper |
| 8 | | Lamb loin chops |
Chops should be approx 1/2 inch thick. Place peppers on greased grill over
medium-high heat; frill, turning frequently, for about 20 minutes or until
charred on all sided. Let cool enough to handle; peel, core and seed. In
food processor, puree peppers until smooth. Add basil, oil and cheese;
puree until well blended. Stir in garlic, and salt and pepper to taste.
(Pesto can be refrigerated for up to 2 days; thin with more olive oil if
necessary.) Place lamb on greased grill over medium-high heat; grill for 5
to 7 minutes per side for medium-rare or until desired doneness. Serve with
red pepper pesto.