Lamb Chops with Red Pepper Pesto
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| ½ | cup |
basil
fresh |
*
|
| 1 | x |
olive oil
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 8 | each |
lamb rib chops
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
|
|
| 118 | ml |
basil
fresh |
*
|
| 1 | x |
olive oil
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 8 | each |
lamb rib chops
|
*
|
Directions
Chops should be approximately ½ 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, purée peppers until smooth.
Add basil, oil and cheese; purée until well blended.
Stir in garlic, and salt and pepper to taste.
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.
