Lamb chops with red pepper pesto
Yield: 4 Servings
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
Instructions:
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.
