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| Balsamic Vinegar-Marinated Lamb Chops Recipe |
Category: Lamb
Rating:
N/A
Servings: 8
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Ingredients
8 lamb loin chops, 1-1/4 thick
3/4 cup balsamic vinegar
4 minced shallots
1 teaspoon dry thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 compound pimiento butter:
1/4 lb butter; unsalted, softened
1/3 cup pimento; drained,
1 =or
1/3 cup roasted red bell pepper
1 teaspoon lemon juice, fresh
Cooking Directions:
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
lamb
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