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.