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Balsamic Vinegar Marinated Lamb Chops

8 ea 1-1/4" thick loin chops
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


Trim lambchops 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: 1/4 pound unsalted butter, softened; 1/3 cup drained pimiento or roasted red bell pepper; 1 tsp fresh lemon juice. 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.


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