Serves 4.

8 fresh American lamb rib chops, cut 3/4 inch thick
1/3 c. virgin olive oil
2 garlic cloves
1/2 c. shredded fresh basil leaves
2 tbsp. grated Parmesan cheese
1/2 tsp. coarse salt
1/4 tsp. freshly grated pepper
1 recipe Bisto Camponata (recipe follows)
3/4 lb. fettuccine, cooked and drained

In large baking dish, arrange rib chops in single layer; set aside. In food processor fitted with steel blade, or blender, whirl oil and garlic cloves until garlic is finely chopped. Add basil, Parmesan cheese, salt and pepper. Process until basil is finely chopped. (To prepare pesto by hand, finely mince garlic and basil leaves. Mix with olive oil, cheese, salt and pepper.) Pour over lamb, cover and refrigerate 6 to 8 hours.

To broil: Place rib chops on cold broiler pan. Broil lamb chops 3-4 inches from source of heat for 5-6 minutes per side for medium-rare.

To grill: Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill lamb rib chops 4 inches from coals. Grill 5-6 minutes per side for medium-rare. Serve chops with Camponata and pasta.