Lamb Chops With Creamy Pepper Pesto - cooking recipe

Ingredients

3.5 oz chargrilled peppers
2 tbsp fresh basil leaves
2 tbsp sun-dried tomato pesto
7 oz couscous
1 cup chicken stock
2 tbsp coarsely chopped fresh parsley leaves
12 None lamb chops
1/2 cup heavy cream

Preparation

Preheat grill and oil grates.
In a food processor or blender, combine peppers, basil and pesto. Process until smooth. Set aside.
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.
Grill lamb chops for 2-3 mins per side, or until cooked to your liking.
Meanwhile, in a small saucepan, combine pepper mixture and cream. Stir over low heat for 1-2 mins, until heated through.
Serve cutlets with couscous and drizzle with creamy pepper pesto.