Title: Lamb chops with red pepper pesto
 Categories: Lamb, Main dish
      Yield: 4 Servings
 
      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
 
  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.