Balsamic vinegar-marinated lamb chops

Yield: 8 Servings

Measure Ingredient
8 Lamb loin chops, 1-1/4" thick
¾ cup Balsamic vinegar
4 Minced Shallots
1 teaspoon Dry thyme leaves
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ pounds Butter; unsalted, softened
⅓ cup Pimento; drained,
=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

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