Yield: 8 servings
|8 eaches||1-1/4" thick loin chops|
|¾ cup||Balsamic vinegar|
|1 teaspoon||Dry thyme leaves|
|½ teaspoon||Freshly ground pepper|
|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