Title: Balsamic Vinegar-Marinated Lamb Chops
Categories: Lamb
Yield: 8 Servings

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"