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Margaret J. Wheatley

Lamb Chops With Red Pepper Pesto

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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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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

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