Lamb Chops With Creamy Pepper Pesto

1. 1

   Preheat grill and oil grates.

2. 2

   In a food processor or blender, combine peppers, basil and pesto. Process until smooth. Set aside.

3. 3

   Place couscous in a large bowl. Bring stock to a boil then pour over couscous. Let stand, covered, for 5 mins, or until all liquid has been absorbed. Fluff with a fork to separate grains then stir in parsley. Season to taste.

4. 4

   Grill lamb chops for 2-3 mins per side, or until cooked to your liking.

5. 5

   Meanwhile, in a small saucepan, combine pepper mixture and cream. Stir over low heat for 1-2 mins, until heated through.

6. 6

   Serve cutlets with couscous and drizzle with creamy pepper pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.