Lamb Chops with Red Pepper Pesto
- 2 each sweet red bell peppers
- 1/2 cup basil fresh
- 1 x olive oil
- 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
- 2 each garlic cloves minced
- 1 x salt
- 1 x black pepper
- 8 each lamb rib chops
- Chops should be approximately 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.
- 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.
sweet red bell peppers, basil fresh, olive oil, parmesan, garlic, salt, black pepper, chops
Taken from recipeland.com/recipe/v/lamb-chops-red-pepper-pesto-35535 (may not work)