| 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 |
tb |
Parmesan; fresh grated |
| 2 |
cl |
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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