3 cloves fresh garlic, coarsely chopped
1/4 cup almonds, toasted and coarsely chopped
2 cups fresh mint leaves, leaves only
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup Pecorino cheese, grated (Romano cheese)
salt to taste
2/3 cup water
1/3 cup red wine vinegar
2 t butter
1/2 t salt
1 cup cous cous
1/2 each red and yellow bell pepper, diced
4 pkg. Kings Peak Lamb Medallions
To prepare the pesto, place the garlic and almonds in a food processor and pulse until the nuts are ground fine, but not a paste. Add the mint leaves, olive oil, and vinegar and pulse until the leaves are very finely ground, adding more olive oil if necessary. Remove to a bowl and fold in the cheese and salt, refrigerate for at least 1 hour.
Prepare the cous cous by bringing the water, vinegar, butter and salt to a boil. Remove from heat and stir in the cous cous, let stand for about 5 minutes, stirring several times and fluffing with a fork.
Place the lamb medallions on a hot grill and cook to desired temperature.
To serve, combine 1/2 cup of the mint pesto and the diced red and yellow bell peppers with cous cous and mix well. Place in the middle of a serving platter. Arrange the lamb medallions around the cous cous with a dollop of mint pesto on each, serve immediately.