 |
|
|
|
 |
|
 |
| |
| Home -> [Entrees, Herbs & Spices, Lamb & Mutton, Pesto] -> [Lamb chops with red pepper pesto Recipe] |
Lamb chops with red pepper pesto
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Herbs & Spices, Lamb & Mutton, Pesto |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| | Sweet red peppers | | 1/2
| cup | Fresh basil leaves | | 3
| | Olive oil | | 2
| tbsp | Parmesan, fresh grated | | 2
| cl | Garlic, minced | | | Salt | | | Pepper | | 8
| | Lamb loin chops |
|
Procedures:
| 1 | Chops should be approx ?inch thick. | | 2 | Place peppers on greased grill over medium-high heat; frill, turning frequently, for about 20 minutes or until charred on all sided. | | 3 | Let cool enough to handle; peel, core and seed. | | 4 | In food processor, puree peppers until smooth. | | 5 | Add basil, oil and cheese; puree until well blended. | | 6 | Stir in garlic, and salt and pepper to taste. | | 7 | (pesto can be refrigerated for up to 2 days; thin with more olive oil if necessary). | | 8 | Place lamb on greased grill over medium-high heat; grill for 5 to 7 minutes per side for medium-rare or until desired doneness. | | 9 | Serve with red pepper pesto |
|
|
|
|
|
|
|
|
|
|
