Lamb Chops with Red Pepper Pesto



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Lamb Chops with Red Pepper Pesto