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Lamb chops with red pepper pesto
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| Artist: |
_ |
| Categories: |
Entrees, Herbs & Spices, Lamb & Mutton, Pesto |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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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 |
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