Side Pannel
Lamb Chops with Red Pepper Pesto
Lamb Chops with Red Pepper Pesto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Main Dish
Ingredients List
- 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
Directions
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.
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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