Lamb chops with red pepper pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sweet red peppers | |
| ½ | cup | Fresh basil leaves |
| 3 | Olive oil | |
| 2 | tablespoons | Parmesan; fresh grated |
| 2 | cloves | Garlic; minced |
| Salt | ||
| Pepper | ||
| 8 | Lamb loin chops | |
Directions
Chops should be approx ½ 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.