---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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