Lamb Chops With Red Pepper Pesto

---------- Recipe via Meal-Master (tm) v8.02

Title: LAMB CHOPS WITH RED PEPPER PESTO
Categories: Lamb, Main dish
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.

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