Yield: 8 servings
Measure | Ingredient |
---|---|
8 eaches | 1-1/4\" thick loin chops |
¾ cup | Balsamic vinegar |
4 \N | Minced Shallots |
1 teaspoon | Dry thyme leaves |
1 teaspoon | Salt |
½ teaspoon | Freshly ground pepper |
\N \N | Compound pimiento butter |
Trim lambchops well and place in a large ziplock bag or bowl. Whisk next 5 ingredients separately and pour them over chops. Shake or stir to coat well. Seal bag, squeezing out as much air as possible; tightly cover if in bowl. Marinate chops in refrigerator for at least 8 hours or overnight, turning bag several times. Remove from refrigerator, drain and RESERVE marinade. Grill chops over gas or charcoal grill about 5 minutes per side, until medium-rare. Brush at least once with reserved marinade. Transfer chops to a serving platter and serve immediately. Top each chop with a dollop of compound pimiento butter.
Compound pimiento butter: ¼ pound unsalted butter, softened; ⅓ cup drained pimiento or roasted red bell pepper; 1 tsp fresh lemon juice. Whirl all three ingredients in blender or food processor until pimiento is minced and butter is orange-colored. Pack into a small bowl and chill until ready to use.
Submitted By RICHARD DOUVILLE On 05-25-95