LAMB CHOPS WITH BASIL AND MUSTARD GLAZED PEPPERS

Makes 4 Servings

1 tsp each lemon pepper & paprika
1/2 tsp garlic salt
4 lamb shoulder chops, blade or round bone, 1/2 inch thick
4 large bell pepper, sliced
3 cloves garlic, finely chopped
1 large onion, sliced 1/4 inch thick
1/2 cup shredded fresh basil leaves
1 tsp each seasoned salt and seasoned pepper
3 T red wine vinegar
1 T each balsamic vinegar & Dijon-style mustard
Fresh basil for garnish

In small bowl combine lemon pepper, paprika and garlic salt. Place lamb chops in large glass baking dish and sprinkle both sides with seasoning. Cover and refrigerate for 30 minutes. In large skillet sprayed with nonstick cooking spray cook bell peppers, garlic, onion, basil, seasoned salt and pepper over medium heat for 8 minutes stirring occasionally. In small bowl combine vinegars and mustard. Add to pan and cook for 4 minutes stirring to laze vegetables. Broil or grill lamb chops 4 inches from source of heat for 3 to 4 minutes per side or to desired degree of doneness. Mound vegetables on each plate and top with lamb chop. Garnish with basil leaves.