| 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>
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”