| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | Sweet red peppers | |
| 1/2 | c | Fresh basil leaves |
| 3 | Olive oil | |
| 2 | T | Parmesan, fresh grated |
| 2 | Garlic, minced | |
| Salt | ||
| Pepper | ||
| 8 | Lamb loin chops |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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