Balsamic Vinegar-Marinated Lamb Chops

Title:
Balsamic Vinegar-Marinated Lamb Chops

Yield:
8 Servings

Categories:
Lamb




Ingredients:





     8    Lamb loin chops, 1-1/4"


          -thick


   3/4 c  Balsamic vinegar


     4    Minced Shallots


     1 ts Dry thyme leaves


     1 ts Salt


   1/2 ts Freshly ground pepper


          Compound pimiento butter:


   1/4 lb Butter; unsalted, softened


   1/3 c  Pimento; drained,


          =or


   1/3 c  Roasted red bell pepper


     1 ts Lemon juice, fresh






 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


 Posted to MM-Recipes Digest V3 #240


 


 Date: Mon, 02 Sep 96 19:58:46 -0300


 


 From: "Patricia Lange"