LAMB CHOPS WITH BASIL AND MUSTARD GLAZED PEPPERS

8 American Lamb blade or round chops, 1/2-inch thick
2 teaspoons lemon pepper
2 teaspoons paprika
1 teaspoon garlic salt
8 large bell peppers, sliced
6 garlic cloves, finely chopped
2 large onions, sliced 1/4-inch thick
1 cup basil, shredded
2 teaspoons seasoned salt
2 teaspoons seasoned pepper
1/3 cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons Dijon-style mustard
fresh basil for garnish

In small bowl, combine lemon pepper, paprika and garlic salt. Place lamb chops in baking dish and sprinkle both sides with seasoning. Cover and refrigerate for 30 minutes.

In large skillet, cook bell peppers, garlic, onion, basil, seasoned salt and pepper over medium heat for 8 minutes, stirring occasionally.

In bowl combine vinegars and mustard. Add to pan and cook for 4 minutes stirring to glaze vegetables.

Broil lamb chops 4 inches from source of heat for 3 to 4 minutes per side or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium and 170 degrees F for well.

Mound vegetables on each plate and top with lamb chop. Garnish with basil leaves.

Servings: 8