Lamb Chops With Red Pepper Pestolamb, main dish 2 sweet red peppers 1/2 cup fresh basil leaves 3 olive oil 2 tablespoon parmesan; fresh grated 2 centiliter garlic; minced 1 salt 1 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. |
