Lamb Chops With Creamy Pepper Pesto

• 3.5 oz chargrilled peppers
• 2 tbsp fresh basil leaves
• 2 tbsp sun-dried tomato pesto
• 7 oz couscous
• 1 cup chicken stock
• 2 tbsp coarsely chopped fresh parsley leaves
• 12 None lamb chops
• 1/2 cup heavy cream

1. Preheat grill and oil grates.
2. In a food processor or blender, combine peppers, basil and pesto. Process until smooth. Set aside.
3. Place couscous in a large bowl. Bring stock to a boil then pour over couscous. Let stand, covered, for 5 mins, or until all liquid has been absorbed. Fluff with a fork to separate grains then stir in parsley. Season to taste.
4. Grill lamb chops for 2-3 mins per side, or until cooked to your liking.
5. Meanwhile, in a small saucepan, combine pepper mixture and cream. Stir over low heat for 1-2 mins, until heated through.
6. Serve cutlets with couscous and drizzle with creamy pepper pesto.

chargrilled peppers, basil, tomato pesto, couscous, chicken stock, parsley, lamb chops, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37522 (may not work)