| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Lamb | 8 | Servings |
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 |
INSTRUCTIONS
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" <patlange@eznet.net>
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