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.