Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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