Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Lamb loin chops, 1-1/4\" thick |
| ¾ cup | Balsamic vinegar |
| 4 \N | Minced Shallots |
| 1 teaspoon | Dry thyme leaves |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly ground pepper |
| ¼ pounds | Butter; unsalted, softened |
| ⅓ cup | Pimento; drained, |
| \N \N | =or= |
| ⅓ cup | Roasted red bell pepper |
| 1 teaspoon | Lemon juice, fresh |
COMPOUND PIMIENTO BUTTER
Trim lamb chops 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: 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 05-26-95