Recipe - Balsamic Vinegar-Marinated Lamb Chops

8 Lamb loin chops, 11/4"
thick
Three fourths cup Balsamic vinegar
4 Minced Shallots
1 teaspoon Dry thyme leaves
1 teaspoon Salt
One half teaspoon Freshly ground pepper
Compound pimiento butter:
One fourth pound Butter; unsalted, softened
1/3 cup Pimento; drained,
=or
1/3 cup Roasted red bell pepper
1 teaspoon 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 mediumrare. 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 orangecolored. Pack
into a small bowl and chill until ready to use.

Submitted By RICHARD DOUVILLE On 052695
Posted to MMRecipes Digest V3 #240

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

From: "Patricia Lange" patlange@eznet.net