Balsamic Vinegar Marinated Lamb Chops Recipe

• 8 x Lamb loin chops, 1-1/4" thick
• 3/4 c. Balsamic vinegar
• 4 x Chopped Shallots
• 1 tsp Dry thyme leaves
• 1 tsp Salt
• 1/2 tsp Freshly grnd pepper
• 1/4 lb Butter, unsalted, softened
• 1/3 c. Pimento, liquid removed, or possibly
• 1/3 c. Roasted red bell pepper
• 1 tsp Lemon juice, fresh

1. Trim lamb chops well and place in a large ziplock bag or possibly bowl.
2. Whisk next 5 ingredients separately and pour them over chops.
3. Shake or possibly stir to coat well.
4. Seal bag, squeezing out as much air as possible; tightly cover if in bowl.
5. Marinate chops in refrigerator for at least 8 hrs or possibly overnight, turning bag several times.
6. Remove from refrigerator, drain and RESERVE marinade.
7. Grill chops over gas or possibly charcoal grill, about 5 min per side, till medium-rare.
8. Brush at least once with reserved marinade.
9. Transfer chops to a serving platter and serve immediately.
10. Top each chop with a dollop of compound pimiento butter.
11. Compound pimiento butter:Whirl all three ingredients in blender or possibly food processor till pimiento is chopped and butter is orange-colored.
12. Pack into a small bowl and refrigeratetill ready to use.

loin chops, balsamic vinegar, shallots, thyme, salt, freshly grnd pepper, butter, pimento, red bell pepper, lemon juice

Taken from cookeatshare.com/recipes/balsamic-vinegar-marinated-lamb-chops-76437 (may not work)