Recipe - Lamb Chops With Red Pepper Pesto

2 Sweet red peppers
One half cup Fresh basil leaves
3 Olive oil
2 tablespoon Parmesan; fresh grated
2 cl Garlic; minced
Salt
Pepper
8 Lamb loin chops

Chops should be approx One half inch thick. Place peppers on greased grill over
mediumhigh 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 mediumhigh heat; grill for 5
to 7 minutes per side for mediumrare or until desired doneness. Serve with
red pepper pesto.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini