Grilled Lamb Chops with Roasted Red Pepper-Walnut Relish

Directions:

1. Toast the walnuts: Heat the oven to 350°F (180°C), spread the nuts over a shallow baking pan, and cook, checking frequently, until golden (5-10 minutes). Allow to cool, then roughly chop them.
2. Build a multilevel fire in your grill (see Multilevel charcoal fire). When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
3. Put the bell peppers on the hot side of the grill and cook, rolling them around, until the skins are completely black and blistered on all sides (8-12 minutes). Put them in a paper bag, fold it closed, and set aside until the peppers are cool enough to handle. Then gently pull the skin from the peppers, tear them open, remove the seeds, ribs, and stem, and dice them medium.
4. Rub the chops with the oil and sprinkle with the fennel, salt, and pepper. Place the chops on the hot side of the grill and sear well, about 6 minutes per side. Move the chops to the cooler side of the grill and cook, turning once, until done as you like (4-6 minutes more for rare). To check for doneness, make a cut in the thickest part of one chop and peek inside; it should be slightly less done than you like it. Remove the chops from the grill, cover them loosely with foil, and allow to rest for 5 minutes.
5. While the chops are cooking, combine all the relish ingredients in a medium bowl and mix well.
6. Put a generous spoonful of relish on each of four dishes, top with a chop, and pass the remaining relish on the side.