Yield: 8 Servings
|8 \N||Lamb loin chops, 1-1/4\" thick|
|¾ cup||Balsamic vinegar|
|4 \N||Minced Shallots|
|1 teaspoon||Dry thyme leaves|
|½ teaspoon||Freshly ground pepper|
|¼ pounds||Butter; unsalted, softened|
|⅓ cup||Pimento; drained,|
|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