2 sweet red peppers
1/2 cup fresh basil leaves
3 olive oil
2 tbsp parmesan, fresh grated
2 cl garlic, minced
1 salt
1 pepper
8 lamb loin chops
Directions
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.
Servings: 4 servings
Lamb Chops With Red Pepper Pesto Recipe brought to you by Recipe Ideas
Categories: Italian; Lamb; Meat; Sauce
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We hope you enjoy this Lamb Chops With Red Pepper Pesto recipe.
