Lamb chops with red pepper pesto

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.

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